NW Ferments

Ingredients 1¼ cups warm water (254 grams) 1½ tablespoons honey (40 grams) ⅔ cup sourdough starter, active and bubbly (110 grams, fed at 100% hydration) 4 cups all-purpose flour, spooned and leveled (500 grams) 2½ teaspoons salt (14 grams) Instructions Melt the honey in the warm water then stir in the starter until combined. Add in the flour and salt then mix until a shaggy dough forms. Knead the dough until it becomes smooth. If using a stand mixer with a dough hook attachment this will take about 4-6 mins on the lowest speed or knead by hand. Cover and let rise in a warm place until it has increased by about 50% (about 8-12 hours, depending on the room temperature). After rising, turn the dough out onto a clean work surface and divide into 8 equal pieces. Form each piece into a ball by pulling the dough to the center and pinching it closed, making the surface of the ball as smooth as possible. Poke a hole through the center of the ball and gently pull into a bagel shape. Place the formed bagels on parchment paper (cut the parchment paper into individual pieces for each bagel to make it easier to transfer into boiling water later). Cover and let rise until the bagels become puffy (about 1-3 hours). Boil about 6 cups of water in a pot and stir in 1 tablespoon of sugar. Preheat the oven to 425°F with the rack in the center of the oven and with a pan of water to create steam as the oven heats up. After rising, boil the bagels for 30 secs to 1 min on each side (the longer the bagel is boiled, the less it will rise in the oven and the chewier the bagel will be). Place on a baking sheet after boiling. Remove the pan of water from the preheated oven and bake the bagels for about 14-16 mins, until they are lightly brown. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Ingredients ¼- ⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) ¾ cup water (175 grams) 1 teaspoon olive oil (5 grams) 1 teaspoon salt (5 grams) 2¼ cups all-purpose flour, spooned and leveled (260 grams) Cornmeal Instructions Mix together starter, water, oil, and salt. Add flour and combine until all flour is hydrated. Place into a lightly oiled bowl, cover, and let rest for 30 mins. After resting, stretch and fold the dough: first, moisten fingers to prevent sticking then take one edge of the dough and pull up then press it back into the center of the dough. Turn the bowl and repeat with the next edge, continuing until the circle is complete (about 8 folds). Cover the dough again and let rest for another 30 mins. Stretch and fold the dough for a second time using the same technique. If time allows, stretch and fold the dough a third time after another 30 min resting period. Cover and let the dough rise until almost doubled in size (about 8-12 hours). After rising, gently turn the dough out onto a generously floured surface. If you wish to divide the dough now would be the time to do so. Dust the dough with flour then gently shape into a ball (or balls), making the top surface of the ball(s) as smooth as possible. Place into a lightly oiled bowl(s), cover, and let rise for about 1-2 hours. Preheat the oven with a pizza stone to 500°F for about 30 mins before baking. Spread cornmeal over parchment paper and turn the ball of dough out on top. Stretch and pull from the underside of the dough to make a pizza shape. Spread toppings over the pizza then cut the parchment to the edge of the dough. Transfer to the preheated pizza stone and bake for about 6 mins.  Remove the parchment then bake for another 3-6 mins, until the bottom is crisp to personal preference. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*