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Whole grain sourdough pizza recipe calculator


  1. Place sourdough in large mixing bowl.

  2. In a separate bowl, mix together flours, salt, and dry yeast (leaving a bit of white flour for the kneading board)

  3. Add the mixed flours, salt, and dry yeast, along with the warm water, to the sourdough.

  4. Mix with a wooden spoon, place on floured board, and knead (I knead for 10–15 minutes by hand).

  5. At this point, there are alternate techniques:

Feed sourdough

  1. At some point, add the additional flour and water (see last two ingredients) to the sourdough crock to replenish it for the next pizza. I add a tiny bit more water and flour to compensate for sourdough that sticks to the wooden spoon.

  2. I refrigerate the sourdough and feed it (making pizzas) on an 8-day cycle.

Different mixes

I feed my sourdough on an 8-day cycle, at which time I make 4 individual pizzas, eating them every other day (yes, it's pretty extreme, but I'm not eating much bread anymore). My mix uses 24% whole wheat flour, and is shown as the default values in the yellow fields above (press "reset" to get them back). Alternatively, one can make a white-flour pizza (no whole wheat) with the following values, serving 2 people: Number of pizzas (1); Individual pizza weight (320 g); Percent whole wheat (0%); Percent hydration (60%); Sourdough (200 g).

Typical hydration percentages depend on the types of flours used, and range from 55% to 80%.

Information on sourdough can be found on the King Arthur website. Basically, sourdough consists of half white flour and half water by weight, along with "naturally occurring lactobacilli and yeast," per Wikipedia.