How to Make Sourdough for Pizza – For (Nearly) Free!

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4 thoughts on “How to Make Sourdough for Pizza – For (Nearly) Free!”

    1. By liquid yeast, I am going to assume you mean sourdough starter? If so, the unfortunate answer is there is no real equivalent. Since dry yeast is almost entirely little, dried yeasties, and sourdough starter is in large part flour and water, one doesn’t convert very well into the other. My suggestion would be to start making your dough based on recipes which call for sourdough starter. This recipe, http://insearchoftheperfectpie.wordpress.com/2009/03/01/the-pizzetta-stone-translating-jeff-varasanos-technique/, is pretty awesome. If you follow the recipe as it is written, you’ll have an awesome thin crust dough on your hands. If you want a puffier, more chicago/california style crust, just add a bit more dried yeast and a bit less salt (salt inhibits the yeast’s growth).

      If you’re talking about ACTUAL liquid yeast, like the kind brewers use to brew beer, then I have no clue! But this link may be of use to you: http://chestofbooks.com/food/science/Experimental-Cookery/Bread.html

  1. If you live anywhere near SF in norcal, simply buy some pizza dough from the Cheeseboard or Arizmedi. Take a 1/4 cup of dough and feed with water and flour—and your off and running in two days.

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