Pizza With Sourdough

[Flysmallie]

Sure I'll talk to ya.

Uhhh, you haven't called me have you?

I've been getting an "Unkown" .

So I haven't answered.

That's probably Barack wanting to know where his heroin is.

[ness]

Sure I'll talk to ya.

Uhhh, you haven't called me have you?

I've been getting an "Unkown" .

So I haven't answered.

No, not me. Probably a bill collector.

[Wayne SW/MO]

I haven't tried his yet, but I'm always open to something new and they say this is very good.

1 cup self rising flour

1 cup Greek yogurt

Mix together, add more flour if it is too sticky, and turn out on floured surface, knead 5-8 minues. Form into pizza shape and brush with olive oil

Bake at 450 10-12 minutes.

[Chief Grey Bear]

Got a letter in the Mail today from the Inspector General.

Says they have sent a suspicious package of a high level concern to Homeland Security for further inspection of possible terroristic type high explosive material.

There was no return address and that is one reason why I am under a Level 1 Surveillance. My every breath will be tracked and recorded.

Boy just wait until they find out it is SD starter. Or Ness set me up!!

[bfishn]

Yeah, they've been on the lookout for WMFs* since they can be molded or packed into almost anything.

*Weapons of Mass Fermentation

[joeD]

There is nothing like making bread, Good on you Ness for a pizza dough with a sour dough starter.

Info from my experience (not that you need it, please).

1. do not use table salt. period.

2. use a better (ok different) flour, not bleached, less processed, more organic (gawd) and hopefully more local.

3. let your starter ferment more (even in the fridge) for a more distinct flavor and mouth feel.

4. ignore 1 through 3 because obviously you like what you made.

5. then ignore me, and eat up!

[Wayne SW/MO]

Something often overlooked is the water. Nothing likes chlorine.

[ness]

There is nothing like making bread, Good on you Ness for a pizza dough with a sour dough starter.

Info from my experience (not that you need it, please).

1. do not use table salt. period.

2. use a better (ok different) flour, not bleached, less processed, more organic (gawd) and hopefully more local.

3. let your starter ferment more (even in the fridge) for a more distinct flavor and mouth feel.

4. ignore 1 through 3 because obviously you like what you made.

5. then ignore me, and eat up!

1. Not a biggy, but I use kosher just because.

2. King Arthur Bread Flour -- I think it comes from KS fields; amber waves of grain, and all that.

3. Not so much more time as catch it at its peak -- however long that takes.

4, 5. Done.

[Wayne SW/MO]

2. King Arthur Bread Flour -- I think it comes from KS fields; amber waves of grain, and all that.

Doesn't most flour?

I used to use KA, but it's to expensive for my blood on a daily basis. I think the higher protein level can be an advantage and if you aren't keen on having aluminum in your self-rising flour it's the only choice there.

If I lived in an elite civilized area I would probably use it more because t's likely more affordable.

We can get White Lilly here, which you probably can't, but the KA SR is a low protein also. Of course all that is only important if you eat a lot of biscuits.

[ness]

Doesn't most flour?

I used to use KA, but it's to expensive for my blood on a daily basis. I think the higher protein level can be an advantage and if you aren't keen on having aluminum in your self-rising flour it's the only choice there.

If I lived in an elite civilized area I would probably use it more because t's likely more affordable.

We can get White Lilly here, which you probably can't, but the KA SR is a low protein also. Of course all that is only important if you eat a lot of biscuits.

It's available. They'll bring it right to me, no sales tax.