Tellegio and Bosc Pear Pizza LEAVEN
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Ingredients
  • 1 tablespoon (approximately 25 grams) mature starter (above)
  • 100 G Rye Flour
  • 100 G Bakers Flour
  • 200 G Warm water
Instructions
  1. Mix with a spoon and let rest covered for 4-6 hours at room temperature.
  2. Test the leaven by putting a small dollop in a bowl of room temperature water. If it floats, it is ready for the final mix. If the leaven sinks, it will need more time to ripen. If it still does not float or look ready, start all over or re-feed with the mature starter and use a little more, possibly 2 tablespoons.
  3. This leaven will be your permanent starter if you wish. If you store this leaven in the fridge, add more dry flour to it to make a firm paste. This will keep the acid from building up. To refresh, follow the leaven feeding schedule for a few days.
Recipe by Pizza Today at https://pizzatoday.com/recipes/dough-breads/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch