Level: Scoolinary Team

Svetlana, you’re definitely putting that sourdough starter to good use 😄 I love seeing how you’re taking it from bread into pizza too. Sourdough gives you so much room to play with flavor and texture, especially through fermentation time and hydration. Next time, it could be fun to change just one of those variables and compare the result. Do you prefer your sourdough pizza light and airy, or a little crispier and more structured?