ThisIsMyFood

joined 1 year ago
[โ€“] [email protected] 2 points 1 year ago

It was, and it won't be the last one we make ๐Ÿ˜Š

[โ€“] [email protected] 3 points 1 year ago

I'm away from home now, but if you remind me next week I could share the exact recipe I used :) I've been following a Swedish book by Kenny Jakobsson for both the sourdough and the pizza. (It's a nice book, but it's written from the perspective of a much warmer kitchen than what I have, so everything takes quite a bit more time) There's a lot of recipes online as well, but I found it helped me with a physical book with such a long term project.

147
submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]
 

Been trying to get a sourdough starter going for a while now, and figured we'd try making pizza. There's room for improvement, but pretty happy with the results!

[โ€“] [email protected] 10 points 1 year ago

Thanks! Getting the amount of tare right is still something I'm working on, and it's fun to experiment with different ones. This is made with red miso, which also makes the color a bit stronger than with white miso.

 

With homemade chashu, menma and ajitama eggs.