You heard that right. Decided to try a variant of my standard deep dish using sourdough instead of commercial yeast. Why? Because I can! And because we should never miss an opportunity to add more flavor. So...
Here’s my starter only 3 hours after feeding. Starters tend to go into hyperdrive when fed fresh milled grain like this one was.
The dough ball. Adding 20% starter after mixing the other ingredients.
We’re not making bread, so we mix gently using the pincer method and one hand for no more than two minutes. And then into the proofer at 75 degrees for 8 hours.
Eight hours later...
Top with my homemade South Side Snausage, which is a near perfect clone of the flavor I grew up with. A sheet covering nearly the entire bottom, then topped with onions. Yes, the snausage is raw. Plenty of time to cook in the oven.
Ain’t she a beaut?
Fantastic pie! Wife and I thoroughly enjoyed.
Here’s my starter only 3 hours after feeding. Starters tend to go into hyperdrive when fed fresh milled grain like this one was.
The dough ball. Adding 20% starter after mixing the other ingredients.
We’re not making bread, so we mix gently using the pincer method and one hand for no more than two minutes. And then into the proofer at 75 degrees for 8 hours.
Eight hours later...
Top with my homemade South Side Snausage, which is a near perfect clone of the flavor I grew up with. A sheet covering nearly the entire bottom, then topped with onions. Yes, the snausage is raw. Plenty of time to cook in the oven.
Ain’t she a beaut?
Fantastic pie! Wife and I thoroughly enjoyed.
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