How Do Scalewatcher Work

SALTY

This is the basic recipe that you can use to do many things ..
may be the pizza dough for a cake, the pizza, a pie, flavored with herbs of bagels, croissants to be stuffed, you can fry it, you can do much more.
Here I present the basic recipe, then I will propose some of my recipes, even if you yourself can give rein to your imagination and your personal taste.
The important thing, as always, is to use good quality ingredients.

The first thing to do is refresh the sourdough ( here's the article on sourdough ) council to do so in the evening to rest all night. In the morning will definitely be ready for use. To cool off, and we weigh the same weight of flour and half of warm water. Mix well and let rest in a high area of \u200b\u200bthe house or otherwise in a place away from drafts. I always use a glass container for the dough and work with a wooden spoon, never with the steel.

The next morning we prepare our yeast dough, that's what we need: T1
500 gr flour, 140 grams sourdough filled with alveoli, 150g of sunflower oil, 100 g warm water and salt in full.

In a glass bowl put the liquid ingredients first, after the solids.
stirring with a whisk for mixing the dough mother with warm water and oil and then add the flour and finally the salt. Salt
if in close contact with yeast, prevents the rise, so it's always added after the flour together.

Now we transfer the dough in a pastry nice and good to work for a few minutes. The
put into the glass bowl and cover with plastic wrap and let rest until doubled in an environment away from drafts, it may be in the oven for example.

We started with our mix, when it is well risen, doubled.
I remind you that sourdough rises more slowly than yeast, I'm happy to refresh the sourdough the night, as I said before, you can then prepare the leavened dough in the morning and prepare the recipe in mid-afternoon / evening.