Straight Killer Sourdough

  • 2 cups all-purpose unbleached flour
  • 2 teaspoons salt
  • 1/4 teaspoon yeast
  • 1/4 cup of the Yeastie Boiz (Starter)
  • (Almost) 1 cup water

This will make a boule of about one pound. Usually every 2 cups of AP flour will make about a pound of bread . If you want a bigger loaf, multiply the flour and water, but not the salt, yeast, or starter. This is a NO-KNEAD recipe. I barely even touch the dough!

ALWAYS FEED YOUR STARTER A COUPLE HOURS BEFORE YOU USE IT! You want it nice and bubbly and expanded! It should be at least twice as big as before you fed it, and it should look like this:

12-14 hours before you want to bake:

Add the dry ingredients and whisk together. Add the starter. Slowly pour almost all the water on top of the blob of starter, making lots of bubbles in it.

Mix, mix. I use a silicone spoon and keep folding the wet parts into the dry parts. Add the last little bit of water, and keep spinning the bowl and folding as it turns into a sticky, doughy, ballish mass. It should be just barely not sticking to the spoon as it comes off the dough. It should be good and rubbery. It will take maybe 5-6 minutes of mixing and folding.

Put a cloth napkin or some such over the bowl and set it somewhere warm for 12-14 hours. Make sure it is at least 12 hours and no more than about 16. If you go more than 16 or so, the Boiz will have eaten everything and there won’t be anything left to make the loaf pop in the oven.

The next morning, it should look like this:

Preheat your oven, with the Dutch oven in it, to 500 degrees. Let it get good and hot.

Use your silicone spoon and fold the edges back into the middle until you form a ball again. Yes, it will deflate, but that’s ok. Make sure that all the dry part is folded inside, so the ball is wet again. Like this:

Pull the very hawt Dutch oven out, lightly flour the bottom, and turn your bread bowl upside down and plop the ball into the pan. Make sure the folded in top lands on the bottom of the pan. Put the lid on and stick it in the oven.

Set the timer for 30 minutes. After 30 minutes, take the lid off the Dutch oven and set your timer for another 7-10 minutes. You’re looking for that golden crust type of thing.

I know it will be hard, but let it cool at least 10-15 minutes before you be slicing and devouring!

 

Seedy Neighborhood – Seeded Loaf

All ingredients and preparation are the same as above. The Trader Joe’s Everything But The Bagel topping goes on the ball of dough right before you plop it into the hawt Dutch oven.

Straight Killer Sourdough Rye.

  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 2+ Tablespoons caraway seeds
  • 1 teaspoon salt
  • 1/2 teaspoon yeast
  • 1/4 cup Yeastie Boiz Starter
  • about 1 cup water
  • about 1 Tablespoon honey

Whisk together the dry ingredients. Add the Boiz and the honey. Trickle the water over the pool of starter, making lots of bubbles. Stir and then using a silicone spoon, keep folding dough over and over until you have an even consistency and it’s not too sticky, and you have a vaguely ball shape.

Let it rise at least 12 hours.

Next Morning:

Preheat the oven with your Dutch oven in it to 500 degrees. Use you spoon to fold the dough back into a ball again. It will deflate, and that’s ok. Make sure all the drier parts are folded into the middle of the ball. Throw some flour on the bottom of your Dutch oven and plop the ball in. Make your groovy score marks. Put the lid on and bake for 31 minutes. Take the lid off and bake for another 7 minutes.

Beautiful!

 

 

Sourdough Pizza Crust.

Oh Baby, this is tasty. This only needs to rise about 6-8 hours, so as long as you mix it up by about 11 am, it will be goo to go by dinner time! This recipe should make a 14″ thin crust (my fave) or a 12″ thick crust.

Recipe.

  • Just over 1 1/4 cups AP flour
  • 1 1/2 – 2 Tablespoons Everything But The Bagel
  • 1/2 teaspoon yeast
  • 1 Tablespoon malt (Optional: This will help give it that golden brown color.)
  • 1/2 cup of The Yeastie Boiz starter
  • about a 1/2 cup of water

If you want a more traditional dough, use 1 1/2 teaspoons of salt instead of the EBTB.

Mix it all up good. The dough should not really stick to your hands as you pound and fold it. A little dry is better than too wet.

Let it rise 6-8 hours. It should be nice and puffy and mebbe almost double in size. More is ok too!

Use a silicon spoon to fold the edges back into the center, and then flour up your hands and go to town. Stretch and shape and pound and toss and keep sprinkling flour and flipping your disc back and forth until you get the size you want. I shape mine right on the cast iron pan I bake on. I put corn meal on the pan and stretch the dough to fit.

Let it sit while your oven preheats. I put mine at 500, which is as high as it goes.

I like a crispier crust so I put my tomato sauce on, and then bake it for 6 minutes or so, and then pull it out and put on the cheese and toppings.

You’re on your own for how you like to cook it, but I go another 10-12 after I put on all the toppings. I like mine well-done though.