This starter originated in the Klondike gold rush of 1897. In the summer of 1983 my family started weekend pizza cook offs with a friend. After months of experimenting we found that using our friends family starter from the Klondike gold rush made fantastic pizza crust. Since that summer we have been feeding and using that starter to make over 2000 pounds of pizza dough a week.

Caractéristiques

This is a 120 year old sourdough starter from the Klondike gold rush that we have been using to make pizza dough for over 34 years. Ive been its care taker since I was 5 years old and recently won the Caputo Cup with it, making me one of the top Pizzaiolos in USA and my sourdough pizza some of the best in the United States!

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% High gluten flour
50% Tap water

Ingrédients pour nourrir le levain

5lbs Flour
5lbs Water

For every batch of dough we make we use 10#'s of active starter. We feed our starter every evening and use it every morning, 12 hours later. We've found after 12 hours it is most active, and gives us the most leaven possible for our pizza dough.

5lbs Flour 5lbs Water

Méthode de travail

We use Sheperd's Grain high gluten flour to feed our starter and make our pizza dough. Sheperd's Grains is a small grower owned flour company practicing sustainable growing in the Pacific Northwest. We have been using local Bainbridge Island tap water for our starter since 1984!

50% High gluten flour 50% Tap water