The first time.
That’s what the title means.
For me, today, it means that I am making my very first pizza crust with a sourdough discard, (I’ll explain, keep reading), and sprouted Einkorn milled flour.
This may not seem like much to you folks, but to me, it’s a red letter day!!!
I found a recipe that helps me use some of my sourdough discard, (I’m explaining now, what I started a moment ago), the stuff I have to get rid of so I can feed what’s left of the starter in order to strengthen it, and make it ready to make sourdough bread.
Daily, I have to get rid of at least half of the starter, and feed it with 40gm each flour, and water. If I didn’t get rid of at least half of it, I would have a gallon of starter in no time.
Now that my starter is strong, I can either discard the portion of starter not needed, or use it in a recipe, to create a sourdough something; pancakes, waffles, scones, pizza crust, etc., you get the idea.
This morning, (it’s 2:30am), I put together a simple dough, using a recipe that uses what would have been my portion of the starter to discard later in the morning, along with about 1/3c of my recently milled Einkorn flour, plus the bulk using All Purpose flour. Win-win.
Not only will the crust be unique, (the recipe called for whole wheat flour, which I don’t use, using instead my sprouted, dried, and milled Einkorn, Kamut, or Spelt flours), it will be ready to use whenever we want to make a pizza crust. I have a photo.
Anyway, that’s all for my first pizza crust using the Einkorn flour, and the sourdough discard. The rest of the Einkorn starter should go crazy after using the flour to bake in the kitchen. The yeast will carry to the starter, hopefully, and cause it to really take off. I’ll let you know. The more you bake, the more natural yeast is in your kitchen making anything needing yeast, (Kombucha), stand up, and take notice.
Until then, stay happy, healthy, and safe. Wash, cover,.