Aqua Madre (7 to 10 days) Day 1: Cut the washed apples into pieces and add together with the raisins in a glass jar (with lid). Fill the pot with 30 ° C water and turn the lid on the pot. Shake well. Let it rest / ferment for 24 hours at room temperature.
Day 2 - 7 or longer (every day): Shake the glass jar well. Then turn the lid off to release the gases. Leave open for 1 minute to "breathe". Close the pot and let it rest / ferment for 24 hours at room temperature.
Sourdough day 1: Mix 100 ml aqua madre with 50 ml of water (30 ° C) in a bowl. Add 150 g of flour and mix well with a spoon. Put the sourdough dough in a glass jar and close well. Let it rest / ferment for 24 hours at room temperature.
Day 2-7 (every day): Weigh 50 g of the sourdough dough from the glass jar, add 50 ml of water (30 ° C) and 50 g of flour. Mix well with a spoon. Put the sourdough dough in a clean glass jar and close well. Let it rest / ferment for 24 hours at room temperature. You can use the rest of the dough for other recipes. (pancakes, waffles, ...)
After 1 week (feeding weekly): after 7 days you have real sourdough. From now on you still have to "feed" it every week, so that it stays alive. Weigh 50 g of the dough from the glass jar, add 50 ml of water (30 ° C) and 50 g of flour. (or equal parts of dough, water and flour). Mix well with a spoon. Put the dough in a clean glass jar and close well.
Let it rest / ferment for 1 week in the fridge. Keep repeating this if you want to keep the sourdough alive.
Zuurdesem pizza dough weigh 500 g of flour in the mixing bowl of the kitchen robot. Mix in the 15 g of salt. Add 245 ml of the water and start mixing (slow/medium speed). Calculate a total of 10 to 15 minutes mixing in the kitchen robot.
When the flour is absorbed by the water, you slowly add half of the remaining water to the mixer while it mixes. When the dough has absorbed the water, stop the mixer.
Weigh 125 g of sourdough in a bowl. Note! Feed your sourdough 1 day or minimum 5 hours before you want to use it. Add the sourdough and restart the mixer. When the sourdough is absorbed, slowly add the rest of the water while mixing. (Medium high speed).
The dough is allowed out of the mixer if it is well mixed and elastic. Place the dough on a clean table and knead with your hands. Make a sphere with the "T-shirt folding technique". Cover the dough with household film or the bowl of your mixer. Let it rest for 10 minutes.
Form separate pizza bulbs of 275 g (2 to 3 pieces approximately). Have it fermented for at least 24 hours in a closed container. The first 4 to 5 hours at room temperature, afterwards in the fridge. Take your pizza dough at least 1 hour before you want to bake it from the fridge.
