Hi from Australia I have just mixed up your recipe and will let it rest and then will follow your recommendations to complete the process, will let you know how it finishes up, Cheers Wayne
@@BabettesBread hi again add made up a batch yesterday followed your recipe but I think our flour available locally doesn’t need quite as much water as your recipe but will make another batch later in the week and drop a bit of water to see if it is more manageable , thank you Wayne
I’m in the US and having trouble understanding the measurements with your accent (which is lovely) but the numbers are not clear 30 grams of olive oil or 15? Same with the water & flour. Is it possible to put the recipe ingredients and measure in the notes here?
Hi Shellie 😊 thank you for your comment and request. Please find the measurements as follows: 650g AP flour 30g olive oil 15g salt 100g Sourdough discard 500g/500ml lukewarm water (Note: you might not need all the water. Only use as much as the dough can comfortably take. The amount of water will vary from one brand of flour to the next and will also depend on seasonal and weather changes.) I hope this helps. Happy baking always 💛
Thank you so much! I turned on the cc and watched again and used those measurements it was accurate . I searched so many recipes for pizza dough made with discard and (no yeast) I made this for dinner last night and it was great! Thank you for responding so quickly!
Hi! Thank you for reaching out. You can use the dough the same day - after about 4 or 5 hours of bulk fermentation. Alternatively, you can place the dough in the fridge after about 3 hours at room temperature and then shape and bake the next day. If placing the dough in the fridge overnight, it helps to let it rest at room temperature before shaping into pizzas. Cold dough will be much harder to shape. Happy baking 😊
Thank you for this video! I love your kitchen! 😊
Thank you! I hope you try the recipe
Hi from Australia I have just mixed up your recipe and will let it rest and then will follow your recommendations to complete the process, will let you know how it finishes up, Cheers Wayne
Hello! Happy baking and do let me know how it turned out 😊
@@BabettesBread hi again add made up a batch yesterday followed your recipe but I think our flour available locally doesn’t need quite as much water as your recipe but will make another batch later in the week and drop a bit of water to see if it is more manageable , thank you Wayne
Looks lovely thx
Going to give it a go..
Enjoy :)
I’m in the US and having trouble understanding the measurements with your accent (which is lovely) but the numbers are not clear 30 grams of olive oil or 15? Same with the water & flour. Is it possible to put the recipe ingredients and measure in the notes here?
Hi Shellie 😊 thank you for your comment and request. Please find the measurements as follows:
650g AP flour
30g olive oil
15g salt
100g Sourdough discard
500g/500ml lukewarm water (Note: you might not need all the water. Only use as much as the dough can comfortably take. The amount of water will vary from one brand of flour to the next and will also depend on seasonal and weather changes.)
I hope this helps. Happy baking always 💛
Thank you so much! I turned on the cc and watched again and used those measurements it was accurate . I searched so many recipes for pizza dough made with discard and (no yeast) I made this for dinner last night and it was great! Thank you for responding so quickly!
@@shelliebeans5524 Wonderful! You are very welcome 💛
ok but you bake next day or same day? you could show is to the end
Hi! Thank you for reaching out. You can use the dough the same day - after about 4 or 5 hours of bulk fermentation. Alternatively, you can place the dough in the fridge after about 3 hours at room temperature and then shape and bake the next day. If placing the dough in the fridge overnight, it helps to let it rest at room temperature before shaping into pizzas. Cold dough will be much harder to shape. Happy baking 😊