I don't maintain my sourdough very strong. Only feed it pretty much when I bake.

Tips on process are welcome, I am not super experienced.

ingredients

• 350 g white soft flour
• 100 g hard wheat flour
• 50 g rye flour
• 200 g sourdough
• 10 g salt
• 30 g bread seeds mix
• ~360 g water

preparation

• put the sourdough in a separate bowl and add a bit (5 g) of flour
• separately, mix the flours, salt, seeds and stir them well until more or less even
• start adding water to the flour, slowly mixing. Take breaks and check the consistency occasionally.
• start stretching and folding until you get smooth dough. This is somewhat easier with wet hands, but be mindful of the amount of water you add with your hands.
• after half to one hour, mix the sourdough into the dough. I do it in 2-3 batches, each time stretching and folding until even. Keep folding for 10-15 minutes. Add a bit of water if too dry.
• leave for proving, stretching 2-3-4 times every half an hour
• after the last stretching, I sometimes move it to the oven pot and let it prove there
• now when the weather is warmer, I let it prove for about 6 hours total, though I should probably leave it longer. In fall/winter I may leave it overnight and bake in the morning.
• finally, bake with the lid on for 50 minutes

Turns out the best compromise in the family is a basic margherita.

ingredients for dough

• 400 g soft white flour
• 100 g hard wheat flour
• yeast
• 10 g salt
• 5 g sugar (optional, often I just forget and it works fine)
• 350 g water (varies with flour)

ingredients sauce

• 3-4 medium tomatoes
• olive oil
• 5 g salt

ingredients for topping

• mozzarella and other yellow cheeses ~400-500 g
• optional, but really nice, is ground boletus mushrooms
• optional, but really nice, chopped olives

preparation dough

• place the yeast in the mixing bowl. Crush it if using live yeast. Add a bit of water, until covered. Leave for 5-10 minutes until the yeast is slightly activated.
• add the flour and salt
• start mixing in the water in small batches, stirring with the flour until it's absorbed. Different flours soak up different amounts of water with different speeds, so ymmv. Watch the consistency while mixing, and adjust the amount of water until you're satisfied.
• while mixing, start forming a ball, scooping from the bottom back side and folding on top.
• then knead the dough, again pulling and folding on top. Do not break up the structure, just pull and fold for 5-10 minutes, until it is smooth, then a little bit more.
• leave it for half to one hour, until it approximately doubles in volume.
• when it rises, add a bit of flour on top and then lightly knead with more flour on the counter. Do not press it too strongly. The dough will harden a bit, as it is usually too soft at this stage.
• separate into several balls. I use the large oven-sized trays, so I only split in two. Adjust depending on your trays.
• pull each ball from all sides to start flattening, then roll thinner with a pin. You might have to add some flour to prevent it from sticking.
• place baking paper on the tray, and move the dough to it

preparation sauce

• grate the tomatoes, move them to a cooking pot, add a bit of oil and salt (and optionally a tblsp of sugar)
• cook the tomatoes until the sauce is thick enough, stirring occasionally
• once done, leave the sauce to cool for a bit

preparation pizza

• lay the sauce on top first
• add the boletus powder, if using it
• add the cheese
• add the olives, if using
• at this point if the pizza looks too dry, might add a drizzle of olive oil on top. Depends.
• season with oregano, perhaps a small amount of salt
• bake at 220℃ for ~10 minutes

This is a spring time favorite, and pretty simple to make.

ingredients

• 1 kg green beans
• 0.5-1kg potatoes (adjust ratio to beans to your liking)
• 2 carrots
• 3 medium tomatoes
• 1-2 onions
• ~10 gr salt
• olive or sunflower oil

You can add aubergines, zucchini, peas.

Preparation

• wash, clean and cut the beans and potatoes
• chop the onions and carrots, and saute them for 5-10 minutes
• once they are golden, add the beans and cook for a few minutes, then add the potatoes and keep cooking for 10-15 minutes.
• add the salt and seasoning (I used dry mint leaves, which is nice)
• toward the end add the tomatoes. I normally grate them straight in, but you could also chop them. Cook for a couple minutes.
• transfer from the stove pot to a baking tray or preferably an earthen pot
• if using a tray, cover with aluminum foil. If your earthen pot has a lid, close it
• bake for 1h:20m
• take off the cover and bake for another 15-20 minutes, until nicely baked on top
• serve with fresh bread

New in latest version:

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