A New Sourdough Discovery?

As noted elsewhere, I just made a new batch of pizza dough. My method is a bit unusual in that I use a *huge* amount of recently activated/fed starter and essentially thicken it with more flour to complete the dough. (The process may have a name, but I'm not fussy about proper names.) While stirring the expanded starter, I thought -gee whiz! This looks and feels like a thick-ish batter. I wonder how well it would work for a frying batter. In short, a few small experiments suggest that it is just fine. The texture is about right and it crisps very well. In a future experiment, I may stir in a bit of baking powder, or some flavoring, but they are not essential. As there is no sugar in the simple starter, decent browning takes a slightly higher heat, but I think this has some potential. Nice to know that a decent batter may already be on hand. Has anyone ever tried this? What, if any mondifications have you made. Thanks.


The tastiest bites delivered to your inbox!

Show 12 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.