My first experience with sourdough

When I signed up for the Sourdough Pizza class at the Camp McDowell Sampler Workshop, I had no idea it would ignite such a passion. Taught by Erin Maher, the session introduced me to the art of making sourdough pizza crust from scratch. Beyond the recipe, I walked away with a deeper appreciation for quality ingredients and tools that elevate the baking process.
​
The Recipe That Started It All 
The class was hands-on, starting with the basics of combining flour, water, and sourdough starter to create the dough. The process was therapeutic—kneading, stretching, and shaping the dough into perfect balls. Erin’s attention to detail and her helpful tips (like using semolina flour for shaping and King Arthur Flour for its quality) made all the difference. 
​
The recipe itself was simple but packed with flavor, and the final result? A pizza crust that was perfectly chewy, slightly tangy, and had just the right amount of crisp.

The Tools That Changed Everything 

Graza Olive Oil
Erin introduced us to Graza Olive Oil, a cold-pressed olive oil that’s as rich in flavor as it is in quality. Using this in the dough and sauce added a fresh, vibrant flavor that elevated the pizza to gourmet status.
King Arthur Flour
A cornerstone of the recipe, King Arthur Flour stood out for its consistency and high quality. Its unbleached, non-bromated formula ensures the best results, especially for sourdough. It’s now a staple in my pantry!
Ooni Pizza Oven
Watching Erin use the Ooni Pizza Oven was a game-changer. This portable oven reaches high temperatures that mimic traditional brick ovens, producing that perfect crust with a charred yet airy texture. While my home oven does the job, the Ooni remains on my wish list.
Pizza Peel
Erin demonstrated how a good pizza peel makes transferring dough to the oven effortless. Paired with a sprinkling of semolina flour, the dough slides off seamlessly, ensuring no loss of toppings or awkward flops.
Infrared Laser Thermometer
Erin also showed us how to use an infrared laser thermometer to measure the temperature of super-hot ovens and pizza stones. It’s an invaluable tool for ensuring the perfect cooking environment for your pizza.
Silicone Bench Scraper
The silicone bench scraper was a surprisingly handy tool for handling sticky dough and keeping the workspace clean. It’s a must-have for any baking enthusiast.

Lessons Learned

• Patience Pays Off: Bulk fermentation and proper resting times are essential for developing flavor and texture.
• The Right Ingredients Matter: High-quality flour, olive oil, and fresh toppings truly make a difference.
• Tools Enhance the Experience: While you can make do with what you have, investing in the right tools makes the process smoother and more enjoyable. You do not have to have it all but add as you can.

From Class to Kitchen 
This class wasn’t just about pizza; it was a deep dive into the joy of baking and the beauty of sourdough. I’ve been hooked ever since, experimenting with new techniques and dreaming of my next big bake.

What tools or ingredients have transformed your baking experience? I’d love to hear about them!

---