Making dough without yeast/starter only


Can anyone share experience making dough without yeast? I have a starter that I have going that I made with just flour and water - I understand rising times will be longer, but anyone tried this?

Eric B.
posted 2 months ago

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I use only my starter for pizzas I make. I use a Ooni oven for my Neapolitan style and my home oven for Detroit/Sicilian. I also let it sit in the fridge for bulk fermentation for 48-72 hours.
Check out the recipe I use on IG: Pizzainthesac and also the Pizza Bible for reference.

Michael H.
posted 2 months ago


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