I’ve named my DoughVid-19 in light of the pandemic.

I mixed the dough at 11:30 am and it was ready to put in the oven by 5 pm. Bake in a preheated 550°F (225°C) oven for only 8-10 minutes. Start baking bread no matter your experience! I don’t know if it qualifies as smelling bad like feet. There are a few factors that will ensure this: Generally, you throw away at least half of your starter every feeding. Add a drizzle of olive oil to the bowl and swirl around the dough to coat. All that protein produces more gluten, which means you’ll get a chewier and bubblier texture.

You can get creative with this bread.

When dough has doubled, generously pour 2 tablespoons of olive oil into a 9×13-inch pan. Cool the focaccia for at least 20 minutes before slicing. Feed it 1x a week if you keep it in the fridge. My husband is part Czech and has roots in Germany too so when I said I was starting a sourdough starter to make him a loaf he fell in love with me just that little bit more and had very happy nan memories come back when he gave it a good sniff. The result is a dough that is perfect for making into many breads — including ENGLISH MUFFINS!

The flavors will get better as it’s allowed to ferment for longer.

After 24  hours, begin your feeding regimen according to the detailed recipe down at the bottom of this page!

I searched the internet for a straight forward, no unnecessary fluffy-stuff method on creating a sourdough starter and I came across Emilie from The Clever Carrot. Don’t get me wrong! The first line says ‘cups’ of starter, but not how many cups of starter to begin with, Hi Gemma, This is real pizza, let me say as Italian and we are really conservative about pizza and Italian food in general. Gemma’s Pro Chef Tips For Making Sourdough Focaccia. How should I adjust the timing, since I don’t want to be mixing my dough at 4Am? Hi Gemma! Add the flour and salt and stir to thoroughly combine. The best focaccia is crispy on the outside, thanks to olive oil, chewy on the inside, thanks to the sourdough starter and bread flour, and covered in a good amount of flaky sea salt. If you bake often, store your starter at room temperature feeding it once a day to keep it active. Such a disappointment especially as I am a seasoned sourdough bread maker (not really done pizza). Otherwise, I am absolutely lost and can’t make sense of the recipe. But how do we get from the (sourdough) start(er) to finish?!

Below is a picture of my sourdough starter after I didn’t feed it for 6 weeks! Seriously. A video of the pulling and folding techniques would be very helpful!

Simply transfer it to a clean sealable jar and keep it in the fridge to use later. This liquid is called “hooch” and is an indication that your starter needs to be fed.

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