About the yeast:
This sourdough culture is unique, meaning the exact flavor can be found nowhere else. This is because it was spontaneously cultured and further strengthened through various methods. You can still expect a classic sourdough flavor, but with unique undertones that compliment the complex body.
To begin, this culture is fed daily, from fresh ground whole grain wheat. A premium stone mill ensures the flour comes out cool and ready for use. This flour is fed to the starter immediately after grinding, ensuring that volatile oils and other desirable compounds are retained.
The starter has only been given distilled water for hydration. This ensures that undesirable compounds such as calcium and chlorine are unable to build up over time.
A two jar method of culturing the yeast was devised and implemented in effort to assure sanitation and maintain consistency.
Likewise, the culture has been supplemented with purple barley, einkorn wheat, arborio rice and store-bought unbleached bread flour. The culture is cloned and raised with the additional grain separately before adding back in small amounts. This keeps the starter strong while maintaining a unique flavor.
Frozen starter has also been added back into the culture. This keeps the culture strong enough to withstand freezing better than other cultures.
Future endeavors include working dry and refrigerated yeast back into the culture and also adding rye and homegrown wheat. Experimental small batch home brewing is also underway, with the starter successfully used for the creation of alcohol and vinegar.
Dry yeast packets:
Each dry yeast packet contains approximately 20 grams of dry active starter. To use this starter, add/mix an equal amount of water (room temperature, preferably distilled). This means each packet contains enough dry starter to prepare 40 grams of (wet) starter. It is suggested that you use the “Preparing the starter” instructions below to create more starter for recipes. These steps call for 34 grams of starter, which means you can afford to leave a little behind or use more since you will have up to 40 grams per packet. Preparing the starter this way also ensures that it is active since growth can be visually confirmed before adding to all the other ingredients.
Culture the starter:
If desired, this starter can be grown for use indefinitely. Two quart sized mason jars with cloth lid are suggested for this. Add 1 part (wet) starter. Add 1 part water (room temperature, prefer distilled). Add 1 part flour (prefer whole grain, unbleached). Typically, measurements of 50 grams each are used, though you can use 40 grams each, or 34 each, starting out. Always mix in these ratios (1:1:1) and use a clean jar when feeding each time. Feed each day, unless refrigerated. Feed at least once a week if refrigerated. Only refrigerate once the starter has risen and begins to fall. Keep the temperature at 75 F - 85 F when rising, or keep near warm objects. Discarded starter can be poured into zip up bags with the air pressed out and frozen for reanimation indefinitely.
Preparing the starter:
Add 34 grams starter to ½ pint jar.
Add 34 grams (room temp) water to jar.
Add 34 grams flour to jar.
Mix and cover (loose jar lid or cloth) at 75 F for 3-6 hours, until it has risen (as it begins to fall).
This will produce appx 100 grams of active starter
Preparing sourdough pizza:
In mixer bowl add:
320 grams bread flour
10 grams dark brown sugar
10 grams maple sugar
Dash of Cajun Seasoning, fresh ground pepper and sea salt (net <= 7.4 grams)
Appx 6-7 grams of unsalted butter and extra virgin olive oil (room temperature)
100 grams water (room temperature or warm < 85 F)
72 grams whole milk (room temperature or warm < 85 F)
100 grams active starter
Combine ingredients for 1-3 minutes on power 1 (stir).
Mix on power 2 for 10-15 minutes. Dough should pass (or nearly pass) window plane test.
In a bowl, spread a small piece of unsalted butter around until the bowl is covered in butter. Add a few drips of extra virgin olive oil and mix it into the butter coating. Add the dough ball into the greased bowl and cover with plastic wrap (or lid). Place the bowl in a warm room/location (75 - 85 F) for 6-7 hours.
Grease two covered bowls with olive oil (refrigerator/plastic/tupperware). Cut the dough into two balls and place into greased bowls, cover and put into the refrigerator. Let age in the refrigerator for 2-7 days. Each dough ball makes enough pizza for 1-2 people.
For pretzel crust, use silicone bakeware with a steel base or tray. Otherwise, a stainless steel pan/sheet with grease or parchment paper is suggested.
Stretch dough to desired pizza shape/size and add to bakeware. Using a fork, poke the dough in several places. Add pizza sauce; also suggest Ranch dressing. Add pepperoni or other flat meats. Add half of fruit/vegetables/meats. Top with Mozzarella, Muenster, Pepper Jack or other soft cheeses. Add other half of fruit/vegetables/meats.
Preheat your oven to 420 F.
For pretzel crust, use a lye solution that has been prepared ahead of time. Approximately 3 grams of sodium hydroxide is added/mixed slowly and carefully to a dip dish containing approximately 50-60 grams of distilled water. Use only plastic or glass spoons and dishes. This solution is brushed onto only the pizza crust using a silicone brush no more than twice around. Sprinkle sea salt from your hand, and not the container, around the wet crust. Sprinkle some Cajun Seasoning around the crust so that you can use less salt while maintaining a seasoned appearance.
A dash of Cajun Seasoning is added on top of the pizza to enhance post-baked appearance.
Split vanilla beans are added next to pizza, on bakeware, to enhance aromatics.
Once the oven has finished preheating (420 F), add in the pizza and set a timer for 15-20 minutes (18 minutes for pretzel crust). Once the pizza has finished cooking, take out of the oven and let cool on a pad for at least 4 minutes before slicing. When slicing, examine the bottom of a pizza tip (center pizza) to ensure that it has cooked thoroughly (no sogginess, can’t be checked later).
Traditionally, this pizza is prepared with: pizza sauce, Ranch dressing, pepperoni, green onion, orange bell pepper, Muenster (or other cheese), pretzel crust.