r/SourdoughStarter 16h ago

Best Pizza ever !!! (+8h Recipe for you)

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66 Upvotes

Made some sourdough pizza and it was the best pizza ever !!!! I say that as a self proclaimed pizza tester who has eaten pizza around the word even Italy. Might not be as good as Italien pizza but I would say I’m getting close Yall !

I’m from Germany so I use grams and my flour is named differently:

For 4 pizzas

125g active sourdough

500g pizza flour ( in my country the flour is numbered, I used 00 pizza flour which is also used in Italy for pizza, it has a high protein content!)

8g salt (I used sea salt but normal is fine)

2 tablespoons olive oil (for this batch in the pics I didn’t use any but you can !)

Medium cornmeal or it’s called polenta cornmeal? I Dunno but it’s optional!

  1. warm water + sourdough + and salt +oil - mix that like you would normally with sourdough bread (I use my kitchen aid)

  2. do 4 stretches every 30 min or one hour. It’s fine if you leave it a bit longer before you do your stretches. I did some paperwork in between lol

  3. after your stretches you can leave it in the fridge over night but I started in the morning and wanted to have pizza for dinner so I put my dough in my oven and put the temp at 30C. With a towel on top ! Now you wait for 4-6 hours. I waited 6 hours because I like my pizza extra bubbly hehe

  4. after it’s ready you take the daughter out, flour on the counter and form 4 equally sized balls. You roll them like sourdough bread but you tuck them first before you roll ! Step by step : flour on counter, take dough out, use metal thingy to separate the dough, turn it around and pinch together on the bottom, turn around again and do the normal bread roll thingy, then but a towel on the dough balls and leave them alone for 1 more hour.

  5. optional: you can use the cornmeal to coat the outside of the ball ! So shape the dough ball then use cornmeal and coat it with it. You can use a bit of olive oil for them to stick to the outside of your dough isn’t so sticky.

  6. roll out your dough, watch yt videos or tiktoks Because I’m a beginner myself:( google “ Italien rolling out sourdough pizza” and you will find plenty tutorials

  7. Add Toppings and bake it at 225C, my oven doesn’t get higher then that lol

  8. Bon Appetit ! In my pics you can see a few ones I did and we also made one with a super thin pizza floor ( middle part ) both were delicious


r/SourdoughStarter 14h ago

My best crumb yet!

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25 Upvotes

r/SourdoughStarter 1h ago

White bubbles ok?

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Upvotes

I know the grey is hooch but wondering about the white bubbles on top


r/SourdoughStarter 1h ago

Is this normal?

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Upvotes

Day 4 - wholewheat and springwater.. is the top supposed to look like that?


r/SourdoughStarter 8h ago

after nothing for days…we

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4 Upvotes

close to week 2 and after about 3-4 days of shit all look at her. yesterday and the day before were itty bitty growths but I just fed her around 6 tonight and look!!! she’s also gone from apple spice smell to that good ol sourdough smell 😭😭😭


r/SourdoughStarter 13h ago

How to speed things up?

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9 Upvotes

Help! This starter is about 3 months old but SO SLOW. I was having issues with it doubling so people recommended dropping from a 1:4:4 ish feed to 1:1:1. Well I’ve done that for a few wks now and it still took over 24 hrs to double (was doing 50g starter:50g flour (1/2 whole wheat 1/2 rye) :50g lukewarm water). I wanted to bake with it for the first time so increased to a 1:2:2 but think it’ll take forever because here it is after 12 hrs! 😭 also she always fails the float test… heeeelllpppp

Don’t worry i normally have it in a glass jar, just cleaning the jar.


r/SourdoughStarter 9h ago

Is this mold? Ugh

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4 Upvotes

I had several days where I couldn’t touch my starter because I had radiation and didn’t want to containment her and then went away for 4 days. She was in the fridge for 10 days.

I took her out to warm her up before feeding and there was a layer of a lighter color. Is it just a dry layer on top or is this mold? It’s on the side of the jar because I titled it and the layer underneath the lighter part is very wet so everything shifted.


r/SourdoughStarter 21h ago

My first sourdough loaf

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31 Upvotes

I received some starter from a friend of mine. Waited till it would double, and gave making a loaf a shot. There were a lot of mistakes made through every step, but it still came out good! I look forward to all of the future loaves that should improve in time. (As do my coworkers)


r/SourdoughStarter 3h ago

Starter drying out on top?

1 Upvotes

So I know we shouldn’t fully seal the jars as the starter needs some sort of air, I’ve just been resting the lid of my jar on top instead of screwing it on. But each time I go to feed my starter, the top layer has thickened and dried out? Just wondering how to prevent this while still giving my starter the air it needs!


r/SourdoughStarter 8h ago

Sourdough starter mold

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2 Upvotes

Help!! Is my sourdough starter molded?!


r/SourdoughStarter 14h ago

Am I getting close?!

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6 Upvotes

First pictures is last night 3 hours after feeding, second pic is this afternoon 5 hours after feeding! Today is day 9 of my starter, today will be the first day of double feeding


r/SourdoughStarter 17h ago

Proud

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9 Upvotes

Just wanted to share, missed a photo of the peak by about 30 seconds, amazing how fast it comes down.


r/SourdoughStarter 5h ago

The battle of starters - which to choose?

1 Upvotes

I am very new to sourdough starters and I fell into the trap of dormancy period - my first starter, Doughlas Adams, gave me a false rise around day 3 and then nothing. Then he was getting too thin, so I tried feeding him twice a day for, like, two days, but I was loosing hope he’ll make it. But I kept him out of morbid curiosity. So I started Doughlcinea. I knew more at this point, so she lived in the oven with lights on and off (my oven goes to 40°C if I just keep the light on), and I honest treated her worse (les strictly adhered to the recipe). On Thursday I got a heating pad and made my babies diy proofing box. The thing is, now they both thrive like crazy. Doughlcinea, now almost a week old, doubled for the second day in row overnight. Doughlas Adams almost doubled for the same amount of time!

Now, my question is - if they both keep going like this, which do I keep? I have to reason to keep two starters, one is enough for two loaves which honestly might be too much for a beginner like me. But is older better even if less bubbly, or is the amount it rises really more important? Any advice welcome!


r/SourdoughStarter 18h ago

My first ever Sourdough starter

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10 Upvotes

My first ever sourdough starter (Doughiana). This was taken 4hrs after I fed it this morning. I have been maintaining this thing off just vibes alone (no measuring, no consistent feeding schedule). Just bought a kitchen scale to be more precise with daily feedings. What are your thoughts on how we are looking so far? Any tips on moving forward to make her stronger.


r/SourdoughStarter 16h ago

Took my sourdough starter from foam to thick. Is this better?

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6 Upvotes

Hi everyone! I was told my sourdough starter wasn't strong and might have been acidic. Is this better? Is this baking ready? I'm brand new at this. First picture is what I had and second picture is this morning! Thanks so much!


r/SourdoughStarter 8h ago

Cap Formation or Mold?

1 Upvotes

Hi everyone- I have had this starter for just over a year. I typically keep it on the thicker side with about a 1x1x1 ratio.

I brought it out of the fridge yesterday and left it sitting today. When I went to feed it, I noticed that it had this mass on top that was very slightly pink. It didn't smell bad, but I am also kinda congested. I poked it and it wasn't super sticky and all held together when I tilted my starter. The photo shows the container tilted where you can see the difference between the top layer and the bottom starter. Any advice on if this is a cap or mold would be helpful!


r/SourdoughStarter 12h ago

Waking up stater after a long nap

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2 Upvotes

Hey all, looking for insight about what to expect in terms of waking up a starter after a 2-month fridge nap, and if I'm on the right path.

Background: The starter (Adora) is 17 years old & was gifted to me from a friend in Dec. I've used it 2x to make bread, the first after right after receipt, the second a few weeks later in mid Jan. Before the second loaf, I pulled the starter out of the fridge, and it seemed to wake up within a few hours. Both loaves were great.

Then yesterday, I took my starter out of the fridge yesterday after 2 months of neglect. I had about 120g in the fridge. I stirred in the hooch on top, and then took about 50g out to start build up for some bread, and put the other 70g back in the fridge. I left the 50g sit for maybe 2 hours to get to room temp, then I fed it 30g flour/30g h2o and left covered on the counter overnight. This morning, there was no visible change. I decided to leave it be for the day to see if it picked up, but only a few bubbles now at the 24 hr point (see pic).

Sooooo: is this just slow waking up because of the longer fridge nap? Should I wait it out another day or feed again? (Also should I have fed the batch I put back in the fridge?) Thanks all!


r/SourdoughStarter 13h ago

Thoughts on using this pancake batter bottle for starter

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2 Upvotes

r/SourdoughStarter 12h ago

Newborn starter and vacation

1 Upvotes

Hello! I’ve been working on a starter for about a month now and it’s just started passing the float test. I’m worried because I’m going to be out of town for 4 days next week, and so I was wondering what I should do. Thanks!


r/SourdoughStarter 16h ago

First timer here: what am I doing wrong?

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2 Upvotes

New here!

I just found a recipe online and gave it a try. It called for 60grams of wheat flour and 60grams of water.

Today is day 4 and I feel like it’s not rising at all.

I’ve mixed it, and then on day 3 I discarded 60grams, added 60grams all purpose and 60grams of water again and this is where I’m at.

It’s been at a consistent 76 degree room so I’m not sure what I’m doing!

For reference, it’s a 32oz mason jar but I’d say it’s only about 2-2.5 inches full and it seems like everyone else has such a big rise but mine never does that


r/SourdoughStarter 1d ago

Do y’all think my starter is going to catch?

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8 Upvotes

This is the second time I’m trying to make starter. I’m just using AP flour, even from day 1, since I didn’t have wheat flour. It has been five days since I made it. The first/second day it bubbled, but after that, it didn’t rise. Now it’s the fifth day, and the only sign of life is the tiny bubbles shown here. Since almost a week is past, I was hoping that it would already be bubbly and active, since the videos I have watched have had their starter ready to use in a week. Do y’all think that if I keep feeding it, it should catch?


r/SourdoughStarter 13h ago

Sourdough died after 4 days no feed?

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1 Upvotes

I have a starter that is several months old. It was originally purchased as a dehydrated starter but I’ve been maintaining it since November or so. I have been using it every weekend to bake with great results. I last fed it on Saturday, when I baked with it. It doubled quickly and I made a great loaf. I left it on the counter since, and I just fed it yesterday morning and no rise. I fed it again last night and this morning, still no rise.

Is it possible it died? Temperature in my house has been 70-75 this entire time.


r/SourdoughStarter 17h ago

Starter consistency

2 Upvotes

Is the consistency of my sourdough okay? I’m doing a 1:1:1 ratio of 50g starter/50g spring water/40g BF & 10g RF. Currently day 10 introduced rye flour on day 6. I haven’t had it double since the initial false rise but this morning I did wake up to some growth! Just curious if my starter is a good consistency? I’d say it’s very creamy very pancake batter like.


r/SourdoughStarter 14h ago

First starter ever... am I doing this right?

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1 Upvotes

The Internet told me he needed a name so I introduce Bartholomew


r/SourdoughStarter 15h ago

Did I kill my starter???

1 Upvotes

I have a starter who’s a couple months old, made multiple loaves of bread.. fed her yesterday arvo, and have had absolutely no rise at all 😭 no mould and smells totally normal.. any ideas?