MKS Summer 23: Mom Food
Week 1 Live Coaching Session (SUM23)
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2 responses to “Week 1 Live Coaching Session (SUM23)”
Jessica, I have a “routines” question for you. I am new to sourdough starter and have recently begun baking sourdough bread on Monday to go with soups or salads. However, I’m interested in trying your sourdough pizza crust based on discard. Is it ok to make pizza crust on Monday when I’m feeding my sourdough starter then keep the pizza dough in the fridge until Friday morning so we can have pizza on Friday night? I know this is super-specific to your sourdough starter recipe, so I’m happy to post the question on your blog with the starter recipe if that’s easier. 🙂
I wouldn’t make the dough that far in advance, but it’s fine to set the starter or discard in the fridge and use it for the pizza dough on Thursday night or Friday morning. I make the pizza dough from cold discard all the time and it works fine. It really takes just a few minutes to mix up. If you wanted on Monday, you could weigh out all the other ingredients and just mix quickly on Friday am.
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