Keeping a sourdough starter for making pizzas is pretty straight forward and not laborious or time consuming. It also means that you have a life’s supply of free yeast as you will no longer need any shop-bought yeast!
The starter can be kept in the fridge which makes it inactive and can be left for several weeks without having to tend to it. In order to make dough though, it needs to be as active as possible – this is done by feeding it.
Feeding a starter is really easy, its a 5 minute job. You remove some of the starter, then add back in some fresh water & four and mix!
The feeding method used here is called the 1:1:1 method which means equal parts starter, flour and water. This makes it a ‘100% hydration’ starter.
If you fancy having a go a creating a sourdough starter from scratch then follow the Sourdough Starter Recipe. Its very straight forward, it just takes a week or two to establish.
Alternatively you can ask around at local bakeries or restaurants if they will give you some of their sourdough discard and you can then get yourself up and running straight away.
Either way, to get started you’ll need an elastic band and a tall pot with a lid (ideally plastic as glass can apparently shatter from the pressure). Make a note of the weight of the pot as you’ll need to know this when discarding. A handy tip is to stick a little piece of masking tape on the pot then write the weight on it so you never forget!
If you have acquired a starter, then you’ll just need to give it its first feed. If you have, for example, 100g of starter, then you simply add 100g of flour & 100g of water. Give it a good mix, put a lid on it, mark the level with the rubber band so you can see easily how much its risen by and stick it somewhere warm. Once it peaks (it should be double or triple in size after around 6-7hrs) then it’s ready to make dough with. That’s it, pretty simple!
Once you’ve got your starter ready to use, follow the Sourdough Pizza Recipe to make amazing sourdough pizzas using your starter…