I took a pizza class at Josey Baker Bread in San Francisco this month and picked up a great tip from the instructor, JB pizza baker Caitlin (sorry did not get a last name!). She told us the bakery keeps a rye starter. This has two advantages: rye is more active so your starter will have a higher likelihood of success and you’ll always be ready to make a rye loaf. If you want a white or whole wheat dough all you have to do is add white or whole wheat flour and a spoonful of your rye starter.
I keep a small amount, like three tablespoons of starter on hand that I feed every day. When I want to make bread I do a build overnight and the next day I’ll have the quantity I need to bake a loaf or make pizza dough. This week I switched my starter over to rye using the small amount Caitlin gave us. I’m baking a loaf today and it’s rising like crazy.
As to the pizza we made in the class it was probably the best I’ve ever had. It’s a quirky pie: the secret is a dark, almost burnt crust brushed with garlic olive oil and sprinkled with Maldon salt. They keep the toppings simple as not to distract from the cracker-like sourdough crust. They have a pizza night at the bakery every Monday from 5 to 8 in case you don’t want to roll your own.
