I first attempted sourdough around a year ago. It took my three attempts to get my starter going. I will admit this was 100% my fault. I wasn’t used to the types of German flours at the time. Instead of “plain flour” and “bread flour” we have “Type 550” and “Type 812”. This was enough to confuse me! I also think the heat we had last year didn’t help the situation.
Anyway, 3 no go starters later I finally managed to keep my starter going for more than a few weeks. This brings us forward to January! Since then I have tried three or four sourdough bread recipes with varying degrees of failure. However, I have been making the most amazing sourdough pizza for quite a while now!
I have tried recipes that require 300g of starter (tasted awful), honey (wasn’t a fan of that either!), along with various other things.
I decided I needed to read up on how sourdough works and try to understand the process a bit more.
After quite a bit of reading, I seem to understand the process a bit better. I have also found a very useful website and a brilliant recipe.
This recipe has given me the best result by far! The only problem I had with it (again… completely my fault!) my new banneton was too big, so when I turned the dough out onto my pizza stone I knocked a lot of the air out.
I am in the process of making it again and have doubled the recipe so that it fits my banneton better this time!
I will let you know how it goes!