Remember that buttermilk sourdough starter I got started a few weeks ago? Well my buddy, Bob, started a Sourdough Exchange group on Facebook and he’s been posting some really delicious looking bread recipes over there. One that really caught my eye is this Rustic Sourdough Bread that he made from a recipe on the King Arthur website. Bob’s loaves were just gorgeous, and this morning I decided I could not deny the temptation any longer. It uses a little yeast so that it’s a quick recipe. I took my starter out of the refrigerator this morning and fed it about a cup and a half of buttermilk and a cup of flour. By 2PM, it was ready to mix up for the first rise.
I followed the recipe exactly, with the exception of adding 5/8 teaspoon of citric acid to make it a little more “tangy”. This is something the KA website recommends, so I thought I’d give it a try. The dough comes out a bit wet, so if you make it, don’t be alarmed by that.
After it’s first rise, I divided the dough in half, and put half of it in a bread pan for the final rise. Bernie is not usually a big bread eater, so rather than make two loaves, I decided to use the second half to make individual pizza crusts to freeze for quick meals. I got this idea from Nick over at Macheesmo. He put together the entire pizza to freeze, but I just wanted to freeze the dough.
Before I get into the individual pizza crusts, let me just say, if you like a tangy sour dough bread, feeding the starter with buttermilk and adding 1/8 teaspoon of citric acid for each cup of flour is the ticket. I can not describe to you the heavenly sour flavor that bread has. Even though Bernie is not crazy about bread in general, he really loved this buttermilk sourdough bread.
Anyway, with the other half of the dough, I divided it into four somewhat equal pieces and rolled them out into four pizza doughs.
I know that looks like only three, but there is a fourth one on the peel in the back.
I preheated the oven to 450, and then baked them one at a time for five minutes each, putting them in and taking them out of the oven with the peel. Nick recommended putting a little sauce on each of them to keep them from bubbling up while cooking. I should have heeded his advice. This is the first one I made that had no sauce:
Um, yea. That’s chicken food. But here is the next one that I put sauce on before baking:
Much better. It baked up firm, but not completely done. Perfect. I let them cool, stacked them with parchment paper between them, put them in a large freezer bag, and froze them. Now we have three individual pizza crusts in the freezer that are ready to be topped and baked at a moment’s notice. I think this is a pretty good use of sourdough when the recipe is enough for two loaves of bread, and you only want one loaf.
I know this is a sourdough post, but I really want you to see some pictures of our outside residents. Look at how pretty Jake is getting:
The turkeys really love hanging out with the chickens.
They also like following us around the yard, and really don’t like sharing camera time with anyone else.
Tanya tried her best to keep me from getting any goat pictures today.
And she was very serious about it.
I did sneak in one or two though.
Even if the turkeys insisted on being in every picture they could possible get into.
Jake was late for the photo shoot and not very pleased that he wasn’t informed about it.
These animals keep me smiling.