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New York recipe complete 💪

I’ll share the full procedure in my next recipe ebook #1percentpizza which will include 14-16 regional styles (mostly American) of pizza made with #sourdough and all 100% naturally fermented.

This recipe makes 5x 360g dough balls great for 14”-16” pizzas

1000g bread flour
650g water (65%)
100g sourdough (10%)
30g salt (3%)
12g olive oil (1.2%)
20g diastatic malt (2%)

I had some friends who grew up in New York over today and, although it was a bit risky to test a recipe dev on them, I knew I had something when I heard “I could cry, it’s the closest thing I’ve had to home in so long” 👏

This 14” was made in @oonihq #koda16 using the low-n-slow method. Launched at a stone temp of 375C and modulated between flame off and flame low to get a great deep golden brown on the crust in a 6 or so minute bake. The snap of the crust as the pizza wheel goes through is just the best!

For more info on low-n-slow check out @pizzainthesac

Expect the new ebook to drop sometime this summer ☀️
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Another #4jarsofsourdough experiment!

A little background: I haven’t told many folks but in writing a new ebook, 1% pizza with @rosehillsourdough (you’ll be seeing a lot of the hashtag #1percentpizza very soon!) For more info on the name, listen to my podcast interview with @whatsgooddough

The new pizza ebook is all about pizza styles in the US, specifically, how to make and bake regional styles using #sourdough

There are TONS of great recipe books out there for pizza, yet there’s not a single compressive guide to #sourdough pizza. That’s where I come in! 🙋‍♂️

This experiment was crucial to see what an equivalent amount of ADY yeast is compared to sourdough since so many regional styles use ADY.

Another aspect of yeasted to sourdough recipe dev is understanding total hydration and how much of the flour and water from the sourdough to bring into the equitation. I’ve got that solved too with something I’m calling YCH or yeasted comparable hydration. It’s a super easy formula, but don’t worry, I’m taking care of all the math for you 👏

For this experiment, the 3 yeasted jars are at 80% water, and their respective amounts of ADY. The SD jar is 20% sourdough and 76% water for a YCH of 80%. The SD was fed 8 hours prior at 100% hydration and used at its peak.

As you can see the equivalent amount of yeast when using 20% SD would be around 0.125% ADY. No wonder some of my favorite yeasted recipes so far are under 0.3% ADY, it gives the dough the time it needs, just like using sourdough.

I’m going to have a whole discussion in the book about the ways SD still beats ADY even at low ADY%. One of those is in full effect in this video. Look at how the ADY doughs are sticking to the walls of the jar. This demonstrates the superior enzymatic activity in sourdough when the aim is digestibility. Yes you get good enzyme activity in yeasted dough with long cold ferments, but sourdough is even better, and it’s all due to the LAB. More in the ebook!

Even though the pizza ebook will be a standalone book, the current ebook will be updated to include these new pizza recipes and all current owners will get the update for free 🥳

Music: Take It by @liqwyd
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To mix or not to mix

I don’t typically advocate for mixes (when a baker says “mix” they are referring to what us normal folks call “knead”. A mix not just stirring to incorporate ingredients but mechanically mixing the dough to strengthen the gluten structure)

In my recipes I rarely advocate for a mix. The majority of my recipes are “no knead”. The only time I advocate for a mix/knead is when sugar is added to the dough or you’re looking for a specific outcome (like leopard spots on Neapolitan style pizza, or blisters on your bread)

The act of mixing can be more important if you’re doing an autolyse (where the enzymes make sugars readily available to the sourdough as soon as it’s added) or you’re fermenting really warm and you don’t have time to the let structure form naturally. But in general a find no knead breads come out just fine and I rarely mix even if I do an autolyse or a warm ferment.

There’s no doubt you get “better” bread from mixing. It’s more reliable, and you tend to get better structure, a better oven spring, and more blisters. But, if you don’t have a mixer or the time to stand there and hand mix for 10-15 minutes, just skip it!

Hopefully these loaves are proof enough. Left was actively mixed with a “slap and fold” technique for 10 minutes. Right was just using my normal no knead method. Sure left is taller and has better blisters, but they taste identical and right was frankly easier to make.

The recipe for this loaf was:
100% @shiptonmill organic white strong bread flour (thanks @panda_sourdough !)
78% water
3% salt
20% sourdough

No autolyse for either
Left was mixed 10 minutes, right was no knead.

Both went warm for 5 hours with folds every hour or so, then both got an hour bench rest. 6 hours total before going into the fridge for a 18 hour rest around 4C.

I think a lot of us can become obsessed with the “perfect” recipe. Just find one that works for you and make awesome, nutritious bread for your family.

If you’re looking for my recipes, you can find them all in my ebook #bakingwithrosehillsourdough which you can grab on my website rosehillsourdough.com

Anyone else a mix skipper? 🙋‍♀️🙋‍♂️🙋or is it just me?
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Page 82
#sourdough #buttermilk #biscuits

These are so easy and fun to make. They bake in 15 minutes and you can prep them while the oven preheats.

Just #sourdoughdiscard , flour, butter, buttermilk, salt, baking soda, baking power, and a little technique.

Full recipe is one of MANY in my 100 page ebook #bakingwithrosehillsourdough which you can get at rosehillsourdough.com

These are the “cheddar chive” variant from the recipe

I’m off to make some gravy 🤤
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High inoculation experiment 2

100% organic bread flour
50% sourdough
67% water
3% salt

Honestly amazing.

Fed culture at a 1:1:1 ratio and warm to get a 3 hour peak. Autolysed at the same time.

Then made this bread, fermented warm, and it was in the fridge only 4 hours after mix.

The dough felt great. Very close to my standard loaves.

I’m zeroing in on something I’m calling the YCH or Yeasted Comparable Hydration, as in if you want to covert a yeasted recipe to sourdough, how do you factor in the water and flour from the sourdough into your hydration calculation?

I feel like it will end up being somewhere around all the water and 80% of the flour, but still working on it.

Also, the application of this is really cool. With how fast this is fermenting, I could see having a truely same day sourdough recipe that is properly fermented and properly digestible. Still working on it. Stay tuned.

I think this could handle more water, so I’m going to try that next. That should speed things up even more 🏎💨

Never stop experimenting!
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High Inoculation Test 1

This loaf has equal parts #sourdough and flour.

Yes. Equal parts.

90% organic strong bread flour
10% @cotswoldflour 8-grain
100% sourdough (fed at 1:1:1)
50% water

I did a 1 hour autolyse to try and kick off some enzymatic activity because I knew it would be a race against the clock with how fast this would ferment at 100% inoculation.

I also did a 7 minute slap and fold kneading technique for the same reason.

The resulting bread was fully proofed in about 4 hours.

I then cold proofed overnight for about 15 hours.

The flavor was mild, nowhere near how acidic you may expect it to be at 100% sourdough.

I’ve been fascinated recently with the theory that one should avoid “acid carryover” or bringing in too much sourdough to your bread or starter as it will effect strength. However, as my last “4 jars” experiment shows, higher inoculation starters don’t seems to suffer from a reduction in rising power but they do seem to have a reduction in viscosity, which plays a part in its mechanical strength. In other words a culture fed at 1:1:1 may not peak as high as one fed at 1:2:2 but I think that has more to do with the 1:1:1 not having enough strength to hold the co2, not about the co2 production itself. More experiments to come.

I’ve also been looking at the idea of “total hydration” as in how much of the flour and water from your starter should you include in your hydration calculation, if any. If I include none, this loaf is 50% hydration but it’s obviously wetter than that. If I include it all, it would be 67% which also didn’t feel quite right. My hypothesis is that you can count some of the flour and all of the water, but , again, more experiments to come.

I’m going to rerun this loaf with a little more water to try and get a better spring. I’ll let you know how it goes.

For now, I’ve got some bread to eat 🥳

Cold proofed in @flourside_
Scored with @wiremonkeyshop
Baked in @brovn4bread
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600g total weight
75% water
20% #sourdough
3% salt
10% @cotswoldflour eight grain
90% organic white bread flour
No autolyse
Hand mix
5 hours warm (26C) with folds every 45 minutes
1 hour bench rest
20 hours cold

Rested in @flourside_ small oval
Baked in preheated @challengerbreadware

This recipe has been a go to recently as the timings are super easy to manage.

It’s the procedure from the “your wholemeal %” recipe in the ebook and I do this loaf multiple times a week with different flours and hydrations and it works every time without fail 🙌

Ebook on my website
rosehillsourdough.com
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Quickest way to up your pizza game? Up your sauce game!

Here’s a suuuuper quick red sauce and marg bake to inspire you.

Sauce for pizza is not hard to make, please stop buying jarred sauce! Amiright @nats_what_i_reckon ???

First way to up your pizza is making your own dough (#sourdough, duh) Good pizza starts with good bread.

Second, get quality ingredients.

Third, launch it into the stratosphere with proper gear, like an @oonihq #pizzaoven

Last, master sauces and topping combos. That’s how you get what my friend Tracy calls “1% pizza” as in better than the other 99% of pizza out there.

My ebook has my favorite sauce recipes and topping combos to get you going. I also talk about how to master different styles of pizza at home.

Next time you make a pizza, don’t use jarred sauce. It’s so much better to quickly do this.

Happy Friday everyone!

Ebook on my site, rosehillsourdough.com

#bakingwithrosehillsourdough
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Best scones I’ve ever made!

These #scones 🤤🤤

Here’s what I did:
I followed the recipe in the ebook (page 78) but left out the pecans and blueberries.

Instead, I diced a green apple and tossed it in a tiny bit of lemon juice and enough cinnamon to coat.

I mixed everything up like normal and instead of frosting I did a sprinkle of Demerara sugar and dash of cinnamon.

The apple keeps them just incredibly moist but not wet. The texture is amazing. The sweetness is just perfect. These are a new staple!

If you haven’t made the scones yet… #makethescones

They are my go to #sourdoughdiscard recipe and are ready in 30 minutes.

#bakingwithrosehillsourdough

rosehillsourdough.com
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Goodbye store-bought sandwich bread 👋👋

Helllooooo #homemade #sourdough

This is the best #sandwich #bread

But don’t take my word for it! (I’m hecka biased) 😂😂

“Best sandwich bread I’ve made”
“We make it multiple times a week”
“The flavor is incredible”
“So easy!”

Just some of the reviews of this new #recipe

It’s page 39 of the new version of the ebook

It’s ready in one day

It’s so freakkking tasty

I’m making some tomorrow morning! And you should to! 🥳
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