Home | Profile | Register | Active Topics | Members | Search | FAQ
Username:
Password:
Save Password
Forgot your Password?

 All Forums
 Beginner Breads
 6. Pizza Crust
 Refrigerator mother pizza crust recipe?
 New Topic  Reply to Topic
 Printer Friendly
Author Topic  

enlargent
6 Posts
Erin
Chatham Michigan
USA

Posted - Aug 05 2018 :  10:07:05 AM  Show Profile  Reply with Quote
Hello - I'm wondering if you have a recipe for pizza crust using the refrigerator mother. If so, what is your advice for using a refrigerator mother for more than just one baked item? I'd like to be making bread weekly but we also like pizza once a week as well. Do I just plan for two bake days a week?

Thanks!

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 07 2018 :  2:12:53 PM  Show Profile  Reply with Quote
Check out the calzone recipe beginning on p. 150 of Wild Bread. Above the picture, there is text describing how to convert the recipe for the calzone dough to a pizza crust.

If you wish to use your mother more than once per week, just remember that you need to put back what you take out. Each time you remove 1/2 cup, you need to replenish it with 3/8 cup flour and 1/4 cup water. If you want to bake 2x per week, to get started, I would suggest feeding your mother double the amount on the day you typically feed to allow for adequate time for the flour added to ferment.

Ashley Ogle
Go to Top of Page

enlargent
6 Posts
Erin
Chatham Michigan
USA

Posted - Aug 08 2018 :  05:54:56 AM  Show Profile  Reply with Quote
Thanks Ashley! So if I only want to bake once per week but bake multiple items, do I just keep a larger refrigerator mother?
Go to Top of Page

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Aug 08 2018 :  10:55:33 AM  Show Profile  Reply with Quote
Yep! Right now, you probably have roughly 1 cup of mother in your Pyrex. Since you always want to leave roughly 1/2 cup refrigerator mother in your Pyrex after removing some mother for baking, I would stir in 3/8 cup flour and 1/4 water to build it up before your next Bake Day.

From there, if you want to bake both bread and pizza crust on your Bake Day, you will be removing 1 cup total from your refrigerator mother. To replenish this, you will need to feed your refrigerator mother 3/4 cup flour and 1/2 cup flour (double the standard 3/8 cup flour and 1/4 cup water). If you want to bake even more than that, you can increase the size of your refrigerator mother even more.

Ashley Ogle
Go to Top of Page
  Topic  
 New Topic  Reply to Topic
 Printer Friendly
Jump To: