Hello, Amy here with a results of a fun project. My Uncle Bob recently gave my mom a sourdough culture, and she sent the whole thing home with me.
The pancakes and multigrain crepes were delicious! But now that I have this culture going, what I really wanted was pizza. After a few days in the refrigerator, it was sluggish. So, I fed it and fed it, every 12 hours for a week, until it was as almost as active as when it came from my uncle. The gift came with these instructions. Before each feeding, it looked like a flour and water paste, as expected. But after bubbling on the counter for 12 hours, it was shiny, stretchy, over twice the volume, and ready to make into bread!
I added water, salt and more flour to make a dough. Mostly white flour with a handful of whole wheat.
After the first rise, the dough was irresistible to fold down, and I forgot to take a photo. But the after the second rising (below), it was airy and smelled sour and yeasty.
Flattened into a round on a cornmeal lined surface, I let it rise again.
Then I topped it with grated jack cheese (because that’s what I already had on hand) and thoroughly preheated the oven to blasting (500 degrees F).
After carefully sliding it onto a preheated cast iron griddle in the oven and baking for about 15 minutes…
The smell was unbelievable!!!!!
To restrain myself from burning my mouth, I focused on garnishing it. Cilantro from the garden is just barely ready to harvest.
I also sliced some white onion and cut the pie to hasten the cooling.
The crust was puffy with bubbles, sour and delicious, and the crust so crisp the slice did not flop. Plus the coarse cornmeal gave additional crunch and taste.
Thanks for the inspiration, Uncle Bob!