Let's make pizza dough!

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#trellisandtrailshomestead #sourdough
#recipe #discard #pizza #homemade #fromscratch
Come make sourdough pizza dough with me from sourdough starter discard!
🔔 LIKE and SUBSCRIBE for more sourdough recipes/homemade goods/other homesteading content! Thanks for being here!
Recipe for 8 (8 inch) pizza doughs:
200g sourdough starter discard
20g salt
60g olive oil
200g whole wheat flour
700g all-purpose flour
50g honey (spicy or regular)
700g water
Let me know if you give this recipe a try!

Опубликовано:

10 сен 2024

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Комментарии : 14

@sokun_Cookhelper 2 месяца назад

thanks for sharing

@TrellisandTrails 2 месяца назад

Thank you for watching!

@tsilvahome91011 3 месяца назад

Thank you for sharing this recipe! I can’t wait to try it! How long do you thaw the pizza dough once you take it out the freezer? What’s the bake temp and time?

@TrellisandTrails 3 месяца назад

Thank you for watching! I just thaw until soft enough that you can roll it out! And I usually bake the dough, once rolled out, brushed lightly with olive oil for about 15-20 mins until slightly golden brown on top and until the dough is partially cooked through, then I add my sauce and toppings and bake for another 15-20 minutes. I bake at 425 degrees! I do live at high elevation, so my baking times and temperature may be higher than what would work for you!

@tsilvahome91011 3 месяца назад

Thank you for the help and response!

@krystaldunlow8562 7 месяцев назад

Next I need a sourdough starter video so I can get sourdough discard lol

@TrellisandTrails 7 месяцев назад

Lol coming soon!!

@coffeewithlinda 2 месяца назад

What’s sourdough ‘discard’! I’ve been making sourdough for years and years and NEVER have discard….

@TrellisandTrails 2 месяца назад

After you feed your starter and let it rise, if you don't use the active starter right away but use it at a later time, that is discard. Rather than pouring it off, or just continuing to add to it. Basically discard is not at its most active, bubbly form.

@coffeewithlinda 2 месяца назад

@@TrellisandTrails I’ve been making sourdough for over 10 years. I NEVER have discard. I feed my starter (a LOT), then put it in the fridge. I take it COLD from the fridge and use what I need, then put it back in the fridge until I have scrapings left. Then I feed it (a LOT) and put it in the fridge. No need to EVER have ‘discard’.

@Ididitonce 27 дней назад

@coffeewithlinda that is the discard that you are using from the fridge. Most people use sourdough starter from room temperature.

@coffeewithlinda 27 дней назад

@@Ididitonce No. It is my STARTER. I feed it a LOT, then put it in the fridge and use it COLD whenever I want bread…until I just have scrapings left. Then I feed it a LOT again, and repeat. I DO NOT ‘throw’ any away (discard). What a waste!! And MANY people do it as I do, using cold, unfed starter for bread.

@krystaldunlow8562 7 месяцев назад

Is grams easier for you because of your medical background? Lol

@TrellisandTrails 7 месяцев назад

That's exactly why! 😅