Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup active sourdough discard
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the flour and salt.
- Add the active sourdough discard, water, and olive oil. Mix until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 5-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1-2 hours, until it doubles in size.
- Once riser, punch down the dough
Notes
- Active Starter: Ensure your sourdough discard is bubbly and active for the best results.
- Freezing Dough: Wrap leftover dough in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Quick Rise: For faster results, place the dough in a warm spot to rise.
- Prep Time: 10 minutes
- Rest Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Calories: 160
- Sugar: 0.5g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg