Quick Sourdough Discard Pizza Dough [no yeast]

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Quick sourdough discard pizza dough that you can make with your eyes closed! This sourdough pizza dough is so simple and there's lots of ways you can make it fit exactly what you need.

You can easily use sourdough discard for this recipes, but it works just as well with an active, bubbly starter. I've explained how to decide what to use further down.

You'll also discover that this delicious quick sourdough pizza dough is really easy to freeze. You'll never need to order pizza in again!

We love this quick sourdough discard pizza served with this delicious sourdough garlic bread or as sourdough pizza bianca! And don't forget to make this delicious homemade pizza sauce to take your sourdough pizza to the next level! Or for something different, try this white pizza sauce made with sourdough starter.

Sourdough pizza topped with pepperoni and cheese and sitting on a wooden pizza peel. There is a sprig of roseary on the left side of the pizza.

Using Sourdough Discard In Pizza Dough

This recipe has been made using sourdough discard but I do want to explain why and how you should use discard in this recipe so you have the most success possible!

Basically, the success of this discard pizza dough will depend on the age and strength of your sourdough starter, so here's a quick chart so you know what to use and when.

Sourdough Starter AgeHow To Use It In Pizza Dough
Sourdough Discard [no yeast]If your sourdough starter is mature and doubling regularly, you can use your unfed discard with no yeast. It will just take a bit longer to double than if it was active.
Sourdough Discard + 4g yeastIf your sourdough starter is only young and not doubling consistently, add 4g of yeast to help it along. If you want super fast pizza dough, add 7g of yeast.
Active Fed Sourdough StarterIf you have a mature sourdough starter, this recipe works perfectly with an active, bubbly starter. It will take less time to double than discard will.

As real life examples of how you could use your discard in this sourdough pizza dough:

  • Your starter is two weeks old. You have 200g of discard in a jar in the fridge from the last week of feeding your sourdough starter. You use 200g of sourdough discard from the fridge with an additional 4g of instant yeast in your dough.
  • Your starter is 6 months old. You haven't fed the starter in the fridge for a week but you want to make pizza. Take 200g of starter from your jar and use that for your bake (no yeast needed). Then feed your sourdough starter before you put it back into the fridge.
  • Your starter is mature and has been around for a few years. Use 200g of fed, active starter to make this delicious sourdough pizza dough.
Photo showing a hand holding a slice of pizza to show a perfect crust - it doesn't sag when being held at the edges.

How To Make Sourdough Discard Pizza Dough

This sourdough discard pizza dough is described as quick because it is really easy to pull together - you can literally throw it in a bowl and you're half way there.

You can of course make it super fast by adding a little commercial yeast, but it's definitely not essential.

And if you're looking for the best sourdough pizza toppings, check out this extensive list!

Here's how to make sourdough discard pizza dough:

  1. Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
  2. Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
  3. Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
  4. Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising). Cover with a plastic cover and leave to rise until it has doubled.
  5. Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza. Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
  6. Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round. Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
  7. Place your pizza dough onto pizza peels ready to top with your favorite toppings.
  8. When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
  9. Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)
Photo showing a hand holding a slice of pizza to show a perfect crust - it doesn't sag when being held at the edges.
This sourdough discard pizza dough is perfect! No soggy crust - it holds up just fine when you hold the edges!

Kneading Sourdough Pizza Dough

This versatile sourdough pizza discard dough can be made using your hands or using a stand mixer.

Kneading by hand is really easy - you just need to knead it until the dough becomes soft and supple. It will be quite elastic and stretchy. Don't be tempted to add flour to the surface you're kneading on. Use a metal dough scraper to bring the dough together if you need to (this can be handy to scrape up sticky dough while you build gluten).

You can easily make this recipe in a stand mixer or Thermomix. I've included the instructions here. You might also like to make sourdough focaccia or sourdough fougasse.

Baker's Timeline for Sourdough Pizza

One of the questions I get asked the most is around sourdough timelines. If you would like to know more about building a sourdough timeline, you might be interested in my book "Scheduling Sourdough".

Here's the timeline I use when making this sourdough discard pizza dough with no commercial yeast - sourdough discard only.

7.00am Mix pizza dough with sourdough discard.

8.00am Place kneaded dough into a warm bowl, cover with plastic cover. Pop the bowl into the microwave with the door ajar.

5.00pm Turn the risen pizza dough out onto the counter and divide into balls. Allow them to rest for 30 minutes.

5.30pm Shape pizza bases and place onto the pizza peels. Allow to rest while pizza oven heats up.

6.00pm Top pizzas and take to pizza oven to bake.

Pizza dough is really forgiving, so I could let it sit for a few extra hours and not shape until 7pm for example. It's not as time sensitive as sourdough bread.

2 uncooked sourdough pizzas sitting on pizza peels. There is a glass of wine in the middle of them.

Can You Put Sourdough Pizza Dough In The Fridge?

The great thing about sourdough discard pizza dough is that it's really forgiving.

If you want to make sourdough pizza dough in advance and store it in the fridge until you're ready to shape, place the dough in the fridge once its doubled.

It will last for up to 24 hours like this.

If you've used commercial yeast with your discard, you can leave it in the fridge for up to 3 days after doubling.

How To Cook Sourdough Pizza For Best Crust

I have cooked a lot of sourdough pizza crusts. We have pizza every single Friday night (and sometimes we have it during the week and on a Saturday too!). And that adds up to a LOT of sourdough pizza!

I have cooked sourdough pizza in an oven on a pizza stone, on perforated pizza trays, baking trays with parchment paper, in a wood fired pizza oven and in a gas fuelled pizza oven.

I have gotten the best results with our gas fuelled pizza oven. It's small and easy to fire up, it holds a constant temperature and pumps out a perfectly cooked pizza in just a few minutes.

If you don't have access to a gas fuelled pizza oven, I find the next best result on a pizza stone in the oven. If you bake a lot of pizza, it's well worth investing in a pizza or baking stone for your oven. The trick is to make sure the pizza stone is super hot before you put the pizza in. You want the crust to cook almost instantly on the searing hot stone!

If you do want to invest in a gas fuelled pizza oven, I recommend this one. It's the most similar to what I have at home. I also recommend getting yourself a few accessories to make life easier. I use a perforated pizza peel and a pizza turner.

Photo shows gas fired pizza oven with the door closed as well as with a bubbly sourdough pizza inside.
This is my gas fired pizza oven - it cooks my sourdough pizza perfectly! Bubbly crust that's never soggy and golden, molten cheese! YUM!

Using Semolina Flour for Sourdough Pizza

I highly recommend using semolina flour when you are shaping sourdough pizza bases.

I use semolina on all of my pizza peels to ensure that the pizza bases are easy to slide into the pizza oven. It makes the pizza peels non stick and allow you to move the pizza bases with no issues.

You can read more about the best flour for sourdough pizza dough here.

My 3 year old loves playing with this pizza dough ... and pushing the semolina around the counter top with his toy digger! You can find my best tips for getting kids baking sourdough here!

Pizza peel with semolina flour - a heart has been drawn in the semolina flour.

Can You Freeze Sourdough Pizza Dough?

Yes! Sourdough pizza dough is so simple to freeze and it can free up so much time! I've got two options for freezing your pizza dough, depending on what you'd prefer:

Freeze Sourdough Pizza Dough Balls

If you want to have some pizza dough in the freezer at all time, you can divide the pizza dough into balls after it's doubled. Place each ball into a zip loc bag and then place into the freezer.

When you want to make a pizza, a bag of dough out of the freezer and allow it to defrost at room temperature. Once the dough is at room temp, shape it into a pizza base as you normally would.

Freeze Sourdough Pizza Bases

For an even faster frozen sourdough pizza, shape your dough into pizza bases. Place each pizza base onto a piece of parchment paper and then onto a pizza peel. Snap freeze the base by allow the base to freeze uncovered in the freezer for around an hour. Once all the bases are frozen, stack them (ensuring you leave the parchment paper between them) and then wrap the stack in aluminium foil or place into a large zip loc bag.

When you want to use one, take out a base and top it with whatever you like - you don't even have to let it defrost, it will defrost as you add the topping!

You'll never have to order pizza in again!

What To Do With Leftover Sourdough Pizza Dough?

I often have portions of sourdough pizza dough leftover, so I've created a few recipes to make sure we don't have any food waste!

Equipment for Sourdough Pizza Dough

You don't need a lot of specialised equipment for pizza dough, however there are a few things which can make it easier for you - and give you better tasting pizza! These are the things that I use every week when making sourdough pizza crust.

Glass Mixing Bowl - allows you to see what's happening as your sourdough pizza dough is rising.

Silicone Dough Scraper/Metal Dough Scraper - these make getting the dough out of the bowl much easier and dividing the dough a breeze!

Pizza Peel - I have 5 of these in my kitchen and we use them for so much more than just pizza! But they make pizza night a breeze and are a great alternative to parchment paper.

Pizza Stone - a good pizza stone is essential in any home sourdough baker's kitchen - it's not just useful for pizza, but can help you make amazing sourdough bread without a Dutch Oven too!

Pizza Rocker - makes slicing through molten mozzarella and crispy sourdough a breeze! I love the black blade and wooden handles on this one!

I've also put together a fully illustrated guide to the best equipment for sourdough pizza dough.

Sourdough pizza being taken out of gas fired pizza oven using a perforated pizza peel.

Step By Step Video for Sourdough Pizza

YouTube video

Frequently Asked Questions

Do I have to use honey in this recipe?

No, you do not have to use honey in this recipe but it definitely adds flavor and color to the crust and it speeds up the doubling of the dough for a quicker pizza. If you don't want to use honey, you can substitute with a little sugar or leave it out entirely.

Why is my sourdough pizza crust tough?

Sourdough pizza crust can become tough if you use too much flour. The dough should be silky and elastic (no wet and sticky) but never be tempted to add extra flour as you will risk a tough crust. Knead the dough until the gluten develops and stops it from being wet and sticky.

Is sourdough starter good for pizza?

Absolutely! You can use sourdough starter fed or unfed. The wild yeast contained in sourdough starter is perfect for a pizza crust. It will give you an amazing bubbly pizza dough perfect for oven or wood fire baking.

What is the difference between pizza dough and bread dough?

There are many differences - and similarities between pizza and bread dough. You can find all the information in this comprehensive guide.

QUICK SOURDOUGH DISCARD PIZZA DOUGH RECIPE

Further Reading

If you love this quick sourdough discard pizza dough recipe you might enjoy these articles:

Sourdough Discard Pizza Dough

A quick and easy sourdough discard pizza dough that you can make anytime!
4.55 from 183 votes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 10 hours 45 minutes
Servings 5 Pizza Bases
Calories 467 kcal

Equipment

  • Digital Scales
  • Mixing Bowl
  • Pizza Trays

Ingredients  

  • 200 g Sourdough Starter DISCARD
  • 7 g Instant Yeast OPTIONAL
  • 280 g Water
  • 20 g Honey
  • 30 g Olive Oil
  • 500 g Bread Flour
  • 20 g Salt

Instructions 

  • Measure out the sourdough starter, water and honey (and yeast if you want to add it). Stir together until the sourdough starter and honey are dissolved into the water.
    Mix sourdough starter, water and honey together using a Danish Whisk.
  • Now, add the oil, flour and salt into the bowl and gently stir together with a dough whisk or knife. Cover with plastic wrap and allow the dough to sit for around 30 minutes.
    The dough will seem a little dry and shaggy and that's ok! You can see photos of how the dough looks through the process in the recipe notes above.
    Now add the olive oil, flour and salt and form a shaggy dough
  • Now, tip the dough out onto the counter and knead it really well using your hands. This is a lovely dough to work with and with the right kneading, it will become soft and silky. I find it takes around 10 minutes to come together when kneading by hand.
    Note - you can do this using a stand mixer - you can see the instructions for how to do this here.
  • Once the dough is silky and elastic, pop it into a warm bowl (I warm a bowl with water and then dry it - this speeds up the rising).
    Cover with cling wrap or a damp tea towel and leave to rise until it has doubled.
    See notes below for timing and how to judge it.
  • Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out. I use 200g per pizza (this fits my pizza oven perfectly) but anywhere from 200g to 300g is good for a pizza.
    Leave the balls on your counter top, covered with a tea towel, for around 30 minutes to allow the gluten to relax.
  • Once you're ready to make your bases, use your fingers to press your dough into a pizza round. If you need to stretch the dough, pick it up and move your hands around the edges, allowing the dough's own weight to stretch it out into a round.
    Avoid using a rolling pin if you can to maintain your dough's sourdough character and give it good structure when baked.
  • Place your pizza dough onto pizza peels ready to top with your favorite toppings (see my notes in the article above for my best tips on using pizza peels).
    When you are ready to bake, pre heat your oven to 230C/450F and make sure it's HOT!!
    Place your pizzas into the hot oven for around 15 minutes or until toppings are cooked and bases are crispy on the bottom. These bases are especially good baked in a wood fired or gas pizza oven. I bake them for 2 minutes at 350C - 400C (662F - 752F)

Notes

Size of Bases - I weigh out 5 x 200g balls of dough to make 5 pizza crusts. The crusts are around 10 inches (25 cm) across. I find this is the ideal size for baking in my outdoor pizza oven. If you are baking on a tray where you don't have to transfer the pizza with a peel, you could make 4 larger crusts.
 
Bulk Ferment - If you are using sourdough discard without commercial yeast, the dough will take time to double or bulk ferment. I find putting the dough into a warm bowl and then into the microwave with the door ajar speeds this up. You are using 200g of discard which means it won't take as long as it would if you used less sourdough starter.
Obviously if you are using commercial yeast with your discard, the doubling time will be considerably reduced.

Nutrition

Serving: 203g Calories: 467kcal Carbohydrates: 84g Protein: 14g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 1557mg Potassium: 116mg Fiber: 3g Sugar: 4g Vitamin A: 2IU Vitamin C: 0.02mg Calcium: 18mg Iron: 1mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!

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4.55 from 183 votes (162 ratings without comment)

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69 Comments

  1. Thank you for this recipe. I usually buy Trader Joe’s already made dough or make my own yeast pizza dough. I plan to try this with my discard. Wanted to ask…once balls of dough have been separated into the 5 dough balls and ready to use, can I refrigerate the dough balls and if so for how long?

      1. Can these be frozen? Would you freeze before baking or after baking? Trying to stop buying frozen pizzas!

        1. Yes they can definitely be frozen, there's a section towards the bottom of the post on how to freeze and use from frozen 🙂

  2. 5 stars
    Found the dough to be very sticky and difficult to knead. When preparing to bake, I shaped like doing a lamination and that worked well. Will definitely do this again.

    1. 5 stars
      Great recipe. This pizza was amazing. The instructions were very clear. I loved that I basically didn’t have to do anything once I got the crust kneaded. This is probably my new go-to recipe.

  3. 5 stars
    This is hands down, the best pizza dough recipe I've tried. I made it in my mixer, rather than my hand, which I don't feel made any difference. It was light, soft and delicious and fortunately, there was enough dough left over to allow me to freeze three more pizza bases. Thank you!

  4. Had a wonderful time with this pizza recipe. Seriously, discard recipes work so well for me. My husband put his own toppings on, and it was a monster. Less is more? Not for him! But he enjoyed himself, so that's great! Thank you for sharing so much information so generously. Really, really appreciate it.

  5. 5 stars
    I've used this recipe several times and it always turns out perfectly! It's a fun dough to work with and does well with kneading by hand or in my Kitchen Aid mixer. The flavor is very good and the crust is always crisp. I'll be using this recipe for years! Thank you!!

  6. 5 stars
    I’m new to sourdough, so the detailed instructions and videos and extra tips/links are just what I needed. And the results were amazing! I can’t believe how well my pizza (and leftover-dough pizza rolls) turned out! Sourdough pizza will be a new regular go-to meal for our family of 4, and a great idea for entertaining! Thank you Pantry Mama!

    1. Hi...this is a question about the stand mixer. My trusty old (40 yo) Kenwood died I was given the newest Kenwood titanium bakers model ..BUT the dough hook is so badly designed it doesn't mix what's at the bottom..and a crust forms.
      So as a super baker in your experience which mixer has the power to properly mix sourdough???

  7. 5 stars
    Love this recipe! I’ve made it several times with yeast, with active starter and with freshly discarded starter (within a couple days w/no feeding) every time it worked and tasted great. I usually prep it early morning and it’s ready by dinner time. We grill our pizzas on a stone and it taste like those artesian pizzas from a restaurant. We’ve had many guest for dinner and they love our pizzas!! This last batch I decided to make them and freeze all 4 dough balls (roughly 200g each). Never froze them before but I’m trusting those who’ve gone before me and said it works well. Crossing my fingers because this would be a lifesaver for quick dinner options. Thank you Pantry Mama!!

  8. 5 stars
    After doing many different pizza crust recipes, this is by far the best. It is a very nice dough to work with. I now supply two households (my daughter's house and mine) with fresh sourdough discard pizza dough.

      1. This has become my go to for sourdough info and recipes, the instructions and pictures are just the best.

  9. Question: This will be my first time trying your Quick Sourdough Discard Pizza Dough [No Yeast]. Can this dough be made a day before and kept in the refrigerator until I am ready to press it into a pizza pan? Thank you.

  10. I’d like to know if I could halve this recipe, I only need enough dough to make a cookie sheet size pizza, would I just cut everything in half?

    1. 5 stars
      This recipe is amazing! I can’t believe how easy it is. My two year old and I have so much fun making it, and my husband told me he’d be disappointed if we ever ate any other pizza! Thanks for a great recipe!

  11. 5 stars
    I love this pizza. The recipe is easy to follow. I froze the pizza dough in balls, as suggested, let them come to room temperature, and formed them. Next I’ll try freezing the pizza already formed. I love having wonderful, homemade pizza available any time!

  12. 5 stars
    Made these tonight! Discard + yeast.

    Wow!!! They were incredible! Crispy on the bottom and bubbly on the top. Can't imagine that I will ever do store bought again.

    Thanks Pantry Mama!

    Oh...we just used our little electric indoor pizza oven and it cooked these perfectly!

  13. 5 stars
    Loved this and so did my kids! We used spelt flour and starter to great effect.

    Your recipe states 20g of salt, which has to be a typo. Is it supposed to be 2g? I just used my best judgement.

    Thanks again!

  14. Can you skip the oil? I'm trying to follow WFPBNO diet (whole food, plant-based, no oil) and I'm new to sourdough stuff - just got my first starter from a friend and looking to use up discard 🙂

  15. Do you have a rough idea of how long it should take to rise? Is it like an hour or 5 hours? I’m just having a hard time gauging. I made it once and had it come out fluffy and the other times it hasn’t been as fluffy so I’m thinking it didn’t rise long enough. The dough is sooooo good and we love this recipe! Just want to nail down the rise time. Thanks for the recipe!

  16. Used this recipe and my whole family loved it. Used half of the dough for a large thin crust pizza, and the other half for thicker cheesy breadsticks. Definitely will use it again

  17. I used this dough recipe to make a cherry cheesecake strudel. It was AMAZING! Just rolled the dough out into a rectangular shape, used a cookie cutter to slice each side into little braid able edges. Left the center solid. Spread on some no bake cheesecake in the middle, then top that with your choice of pie filling. Take your sliced edges and pull across to opposite side creating a braid affect. Tuck the edges a bit. Bake. Enjoy!

  18. 5 stars
    I made this dough today, for the first time. Fabulous! Thank you! I used a bread machine for mixing and kneading. Divided dough into four balls. (Approx. 12” pizza)

  19. 5 stars
    I love this dough—makes a great crust just how I like it? I I bake iit on my pizza steel after preheating steel in oven at 550 F for an hour. Then I turned on the fan. It was perfect in 6 minutes. I love having dough balls in the freezer. Took one out last night and let thaw in fridge. Then took it out of fridge 2 hours before ready to bake. Don’t laugh, but because I’m one person, I portion out all my toppings, including homemade sauce, and freeze little topping kits. I set those out to thaw when I take the dough out of fridge. By doing this, I can have almost instant pizza anytime I want!

  20. I've made this before, but this time the dough was a lot more sticky than last time. I will be freezing them in separate balls. Hopefully it will still turn out great.

  21. 5 stars
    Used this recipe multiple times it’s AMAZING, but it seems that my frozen dough gets very tough ( I am using cling wrap and Tinfoil) Any idea how to remedy?

  22. 5 stars
    I just made this recipe and it’s the best homemade pizza crust I’ve ever made. I’m starting the sourdough journey and these instructions were easy to understand and follow. My dough took longer to come together, longer than 10 mins. If your dough still feels sticky after kneading for 10 mins, just keep going!

  23. 5 stars
    I use this recipe with active starter once a week for my large family. It’s so delicious. We love it! Grateful for all your active starter recipes.

  24. I’ve tried this twice now. Once by kneading by hand and once in the stand mixer. Both times I ended up with super sticky dough.

      1. I have the same issue as Jennifer. In fact, this dough gets stickier as I knead it. None of the troubleshooting notes in your “sticky sourdough” article are relevant here. My starter is exceptionally strong, my kitchen is between 71 and 74 degrees during the day, I am not at high altitude and it is not over fermented because it hasn’t had any time to ferment. I had to add more flour just to make the dough able to be handled. We’ll see how the pizza comes out…

        1. Same here, too wet and sticky to even knead it. I watched the video on how to make the dough and it looks much less sticky than what I made. So I added more flour when kneading. I don't know how much it was, but about 3/4 - 1 cup I think.

        2. The stickiness can come from the type of flour you use and the hydration of your sourdough starter. Next time you make the sourdough pizza dough, try adding extra flour when mixing, or less water and see if that helps. Kate makes this recipe at least once a week, sometimes twice as they adore sourdough pizza and it's an easy family dinner and never have issues with this dough at all. It's one of the most tried and tested recipes on the site 🙂

  25. 5 stars
    This has become my family's go-to pizza dough recipe (gotta use that discard!) Every time I make it, I get great results. Tonight, we've just tried using dough that had been frozen and it still worked great. In future, I will definitely shape the dough prior to freezing so I can go from freezer to oven faster. I don't have a pizza oven or even a stone but I've found that flipping one of my large, rimmed baking sheets upside down on the rack works great. I usually just leave my dough on a piece of parchment and use that with a pizza peel to get it in/out. I also give them a quick spin half way through since my oven seems to have a hot spot at the back - very easy when it's sitting on a piece of parchment.

    1. Hi, I’ve kneaded the dough by hand for about 20 minutes but can’t get it to be silky, it’s still sticky. Can I still let it double and use it?

      1. Yes you can still let it double and use it. Semolina is really helpful for shaping pizza dough that is a little sticky x

  26. I just made this dough and used starter + yeast. My dough is super sticky, but I resisted the temptation to add any more flour, (perhaps I should have?),].The dough never got "silky and elastic" even after 10 minutes of hand kneading. What did I do wrong?

  27. I’ve made this twice, I found the dough to be very sticky and never formed into a soft silky texture. I followed the directions exactly as written. The first time I tried kneading by hand the second time I used my kitchenaid. It came out the same both times.

  28. I just made this dough for the first time (actually twice because I thought I measured incorrectly) because my dough was so sticky!! Any thoughts of why it would be so sticky? I used 200 grams of starter that was in my fridge for a week. And measured everything separately before adding!

      1. Same and the stock response to read about “sticky sourdough” is not helpful. I did add more flour but haven’t baked yet. Stay tuned….

        Jennifer Farley can you kindly provide other guidance here?