Our Sourdough starter is a family heirloom with, according to family legend, origins back to the Yukon Territory of Canada around 1897. The starter was given to me as a going away gift from my father as I went to college. Though it started with family recipes of bread, biscuits, and pancakes, I began a hobby of making pizza with it, which 10 years later lead to the opening of our restaurant

Caractéristiques

We use our sourdough every day in our restaurant to leaven two types of pizza dough and focaccia. The result is a slightly sour, deep flavor, and a beautifully open crumb on our pizzas and slightly tighter on our focaccia. Our pizza bubbles and browns beautifully in both our wood-fire and electric deck ovens.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Sourdough starter
200g Tap water
200g Flour

Ingrédients pour nourrir le levain

100g Starter
200g Water
200g Flour

Remove active starter from jar Put into new recepticle add water mix add flour mix

100g Starter 200g Water 200g Flour

Méthode de travail

We currently use a non-bronated high gluten flour every day , then a whole wheat 5-10% a couple times a week ratios for maintenance feed 1pt sourdough 2pts water 2pts flour

100g Sourdough starter 200g Tap water 200g Flour