Yes using discard or starter to make crackers is delicious! It’s just discard/starter with butter, put down parchment, smear on a cookie tray, put in the over for 350 and check on it in 20 min increments. We also add a bit of Stevie for sweetness but you could omit.
I love that she does videos with her baby! Not only does it make me want to make a sourdough pizza crust, but makes me miss my babies when they were newborns!!
I've used my starter twice now to make English muffins. They are so good. Now I will try the pizza recipe. Thank you so much for sharing these recipes. This has added a whole new dimension to my life!!!!!!
We make this pizza with pesto and thin sliced onions, peppers, artichokes, all sorts of stuff and it is SO good. I can’t believe I used to pay for those pilsbury rolled pizza doughs when this is gut friendly, cheaper, and easy. Thank you so much for sharing!
Seriously!!! I waited a few weeks to get started because I was thinking I’m going to spend two weeks to just make one loaf and be bored with it….(I really thought that’s all you could do was make bread!) Then I saw your 10 recipes with sourdough and now I am in love!!!!!!!! And I I made this for my kids at lunch and they LoVeD it and it’s amazingly simple!. Thank you for everything your doing!
I was intrigued by this when I came across it a few days ago. I was lacking time and really wanting pizza, so I did it in the cast iron and it WORKED! Thanks Lisa!!!
I made my first sourdough pizza today after watching your video!!! I have always made sourdough bread for many years but never in my life would I have thought pizza crust could be so simple also so delicious! I actually thought you must have left a part out and went back and watched it again to make sure also to make sure I didn't miss a step! Thank you for sharing! Definitely hooked and a new sub!
My husband and I have been eating a Keto diet (for health reasons) for two years now. However, my life's circumstances have changed since my mother passed this summer and I am now living with and caring for my elderly father who loves baking and eating bread. You have inspired me to once again make my sourdough starter and bake him some bread. I have to confess I did cut off the warm heel and smothered it in melting, oozing, dripping butter. It was so good! Dad was amazed and impressed. Although I personally have been living a homesteaders life, if you will, for the last 20 years (spinning/weaving/knitting/soap making/sourdough bread/foraging/canning etc.) there are many that need to learn these valuable skills, now more so than ever, what with Covid. Thank you for sharing your informative videos.
my Kids LOVE your sourdough recipes!! Thank you for sharing!! I fell off the sourdough band wagon for awhile and have been wanting to jump back on, seen some of your sourdough videos and they inspired me to pull my starter out of the fridge and bring it back to happy bubbles!! The biscuits are amazing too!! working my way through your free ebook recipes!! Thank you!!
I made a sauce from tomato powder and Italian seasoning and a little bit of water, not soupy, and spread it on the half done dough before adding the pizza toppings! It wasn't soggy and SO delicious!
Ok. I just love you. This was great to try for the first time with my granddaughter and tonight when I couldn’t figure out what to eat. Yummmm. Thank you
Excellent. I am only about 4 months into my sourdough experience. Tonight I made this pizza. it was perfect. I didn't add any sauce just toppings and cheese and put pesto on the side when serving. Perfect. So easy so good. Thank you Lisa! No tummy ache after eating Yeah Blessings Sally
Sweeeeet! I can't make enough muffins and my first two sourdough loaves turned out amazing! Got muffins on the rise and will have pizza and a little side salad tonight.
Super simple and delicious! Pizza doesn't feel so unhealthy now! I made one a BBQ chicken and the other with basil pesto, goat cheese and spinach 😋 thanks Lisa for sharing bits of your life with us!
I did this recipe and now I’m hooked I’ll make pizza like this from now on this is so easy! Love this and easy dinner so glad I found this recipe and video!
Wow! I watched this video this afternoon for the first time and i had to try it...GAME CHANGER! i am always looking for ways to use my sourdough starter without the extra prep/souring step. Such a delicious and easy dinner. Thank you for sharing. I also love the skillet dish with sourdough topping. If you have other sourdough dishes without a souring process, I’d love to see them!
I followed your directions for making the starter and it turned out great! We love your pancake recipe, the english muffins and we just tried this tonight! My 9 month old LOVES anything sourdough. Pizza crust was delicious!
Lisa, I know this is an old video but I had to let you know that I've recently gotten into making ferments, and have followed you and Mary's Nest for my new journey. I really appreciate the way you choose to use simple methods and recipes. I've shared my starter, my sourkraut, my pizza in a cast iron skillet, my English muffins, my bread, biscuits and cheese biscuits, and next I'm I'm going to try the round artisan style bread, ALL from your recipes!! Everyone loved all of them. Its really true, if I can do this, ANYONE can do it!! Lol 😂 Thank you so much for these amazing, easy to follow recipes. The sourkraut is truly addicting!!
I'm falling in love with this channel!! I was skeptical about this recipe at first, I have to admit. It turned out great though - rave reviews! I use half wheat and half bread flour in my starter and you could taste the wheat which was really yummy. I had guests gathered around the island while I rotated making a pizza, taking a pizza out - the camaraderie was a lot of fun and guests enjoyed seeing the process. We would eat one while another was in the oven and since I had a smaller cast iron pan and a smallish pizza stone, this worked out nicely! I ended up using both a fed starter and got into one that was not quite fully fed which ended up a little more like thin crust. If you like a thicker crust, I would recommend using a fully fed starter and cooking it longer than the initial 10 minutes so it's not doughy before putting ingredients on and doing the second bake. The crisp you get on the bottom of the pizza from heating the stone/cast iron is perfect AND it pops right out! I will definitely be making pizza this way again! It's a great way to use up your starter and super easy!
I love your videos! It makes sourdough so much less intimidating. I was wondering if your square pan was a stone, a cast iron, or a nonstick pan? We have pizza movie Friday night every Friday and I make our pizza, but have never tried sourdough. I am so excited to start making sourdough pizza crust!
DUH!!!! WHY on earth did I not think of this??? I make from scratch pizza crusts all the time - this will be a total game-changer for me! Thank you, thank you, thank you!!!! BTW, you AHMAZE ME!!!! Do you have more hours in your day than I??? ;)
You're welcome! Recently, I made a video all about how I get stuff done with 5 kids. You can view it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TVlTsztzIO0.html
would you link your video where you make this in your "what we eat in a week" pleeeease. I remember it had some more instruction on the toppings but im having a hard time digging for that video.
Hi Lisa, love your videos. Such an inspiration:) this week I started on my own sourdough started, hopefully it works out. Can you do a video on your sourdough pancakes? And anything else you make with it
Love learning from you! I made 1 pizza the other day and it was wonderful! Question, how do you get so much starter? do you always keep your starter in a bowl?
I just feed it extra so I have a good amount since I bake with it most days. As far as storage I keep it in a glass jar with a glass lid..www.amazon.com/dp/B01EIJ0P6W?linkCode=ssc&tag=onamzfarmh06a-20&creativeASIN=B01EIJ0P6W&asc_item-id=amzn1.ideas.2TUAZCBO8O4KI&ref_=aip_sf_list_spv_ofs_mixed_d_asin&th=1
Thanks Lisa!Thisviscgreat for me since I as m just as beginner with sourdough.I do not have cast iron Lodge type.Can I use a Dutch oven with this if it fits?
wow thanks for this! it worked perfectly in my cast iron skillet:) do you have a chicken and dumplings recipe using sourdough? Thank you again..I love your channel.
Hi Lisa, I just love your channel, thank you for all of your fantastic content. I recently created a sourdough starter and all seemed to go well. I made the sourdough crepes, to which I added a little grated apple, they were delicious! However, I was going to attempt making the donuts and something might not be okay with the starter? I did the prep the night before, but I didn't get to do it the following day. I noticed by the next day that it seemed a bit sour, like I had squeezed lemon juice into the dough. I was worried it would not taste okay, so I did not use that batch. I wanted to try out making the pizza crust and though they smelt nice, they did have quite a strong yeast like/bitter taste. I didn't seem to have problems with the crepes, they had a nice yeast like donut taste, am I doing something wrong? I know you said that the fed sourdough mix, in relation to gluten intolerance, is better if it sits more that the eight hours, but does it mean that the taste will be more intense, maybe even sour in taste?
This may sound like a silly question but- why do you use only the starter, without adding in extra flour for the pizza dough? I am trying this recipe right now and have to use almost all of my starter for a big pizza... could I add in some extra flour and water or would I need to let that rise? Hopefully that made sense :) lol. Thank you!!!!
Wait I am confused! Is this sourdough starter have been fed that same day or day before ? This is not sourdough discard right? Sorry I am little slow I am new to sourdough but learning!
Hi, I'm a pizza baking lover, and this is a new way to make it, you got me curious and I will definitely try it. I will try my hand at the sourdough starter as well. Looks like you have quite a bit of starter in that bowl, you must keep lots in the fridge at all times, can you give me an approximate of how much do we need for a couple of pizzas? Thank you in advance.
I tried doing this pizza crust on a pizza stone and the crust stuck so bad we basically had a crust-less pizza. The crust had a pretty strong sour taste too. Is this normal?
Love this. Quick question though. When you say you have to use fed starter, do you feed it and then use it straight away or do you have to wait a little while after feeding it to use it. Also let’s say I have a little pot of sourdough discard that I’ve been accumulating, how could I feed and use this for this recipe?
Fed means you feed it and then let it ferment before using. Usually a few hours works. If you have a jar of discard, you can just feed that. I don’t keep a separate jar. I just feed my starter, let it ferment, either use it or put it in the fridge for a couple of days, and then use it. I always feed it right after using it, so I never run out and I don’t need another jar.
Help! I tried the pizza stone tonight and it wouldn’t come off, it stuck like crazy. Pre heated the stone to 425. Anyone know what I did wrong? I read not to put oil on the pizza stone, was that my mistake, it needs oil??
Hey Lisa!!! How many hours per week do you work? I love following your channel and look forward to diving into your blog. Keep the posts and videos coming!
At the present time, I probably work about 40 hours per week, most of it late at night. I am hoping that now after the course is launched, I can ease up a bit. I just get so many ideas and have a super hard time saying no.
It should just be a light brushing of olive oil and I wonder if the skillet is already heated screaming hot. It needs to be very hot and it sounds like you could use less starter in the pan....see if that helps.
Thank you for sharing this! I’m really confused how you have that much fed starter though? Mine is a small amount in a jar. Can I take what I have and feed more in a bowl? And make the crust that same day?
Hi! Love your channel!❤️ Do you think I could make the crust from the sourdough discards? I’ve been collecting them for few days and looking for a recipe to use that up. Thank you!
I love your videos !n finally gonna try to make this now that my starter is but bubbly. One question... When your recipes call for fed sourdough starter... Does it mean right after I fed it ? Or 4-5 hrs after I fed it ? Is 12 hrs after I fed it too long of a wait ??
@@FarmhouseonBoone thank you for your response !! You are a light to this world. Idk how you do all you do but thank you for sharing :). Hope you're having a great Sunday
Hello there! We have an existing starter that isn't large enough for this recipe, so what's the best way to grow our starter so that it's larger? Thanks!
I know this is an old video, but we used to do this all the time and now I have a 100% gluten free kitchen and am curious if anyone has tried this with a gluten free starter? It would be totally worth maintaining a GF starter if it meant easy pizza again!
I just found your channel and loved to scroll and see the new baby on camera! Congratulations for this beautiful family. How do you manage them all during video recording? Have you got a babysitter or take them to creche? By the way I love your recipes and would love to see how you make yogurt. Xx
Lisa, help! I have a new pizza stone, and it says not to season it. So the sourdough starter is sticking to the pan! Do I follow your instructions or the manufacturer?? 🙁
mmhillard81 In my experience, the stone starts to become seasoned as I use it. I roast veggies and use it for all sorts of things. And it becomes seasoned over time and should start to stick less. Hopefully this helps 😁
