Aqua madre (7 to 10 days) Day 1: Cut the washed apples into pieces and add them along with the raisins to a glass jar (with lid). Fill the jar with 30°C water and screw the lid onto the jar. 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 unscrew the lid to release the gases. Leave it open for 1 minute to 'breathe'. Close the jar and let it rest/ferment again for 24 hours at room temperature.
Sourdough Day 1: Mix 100 ml aqua madre with 50 ml water (30°C) in a bowl. Add 150 g flour and mix well with a spoon. Place the sourdough dough in a glass jar and seal tightly. Let it rest/ferment for 24 hours at room temperature.
Days 2-7 (every day): Weigh out 50 g of the sourdough from the glass jar, add 50 ml water (30°C) and 50 g flour. Mix well with a spoon. Place the sourdough in a clean glass jar and seal tightly. Let it rest/ferment for 24 hours at room temperature. You can use the rest of the dough for other recipes (pancakes, waffles, etc.).
After 1 week (weekly feeding): After 7 days you have real sourdough. From now on, you need to 'feed' it every week to keep it alive. Weigh out 50 g of the dough from the glass jar, add 50 ml water (30°C) and 50 g flour (or equal parts dough, water, and flour). Mix well with a spoon. Place the dough in a clean glass jar and seal tightly.
Let it rest/ferment in the refrigerator for 1 week. Keep repeating this if you want to keep the sourdough alive.
Sourdough pizza dough Weigh 500 g of flour in the mixing bowl of the food processor. Mix in the 15 g of salt. Add 245 ml of the water and start mixing (slow/medium speed). Total mixing time in the food processor is about 10 to 15 minutes.
When the flour has absorbed the water, 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 at least 5 hours before you want to use it. Add the sourdough and start the mixer again. When the sourdough is incorporated, slowly add the rest of the water while it mixes (medium high speed).
The dough can come out of the mixer when it is well mixed and elastic. Place the dough on a clean table and knead with your hands. Form a ball using the 't-shirt folding technique'. Cover the dough with plastic wrap or the bowl of your mixer. Let it rest for 10 minutes.
Form separate pizza balls of 275 g (about 2 to 3 pieces). Let these ferment for at least 24 hours in a closed container. The first 4 to 5 hours at room temperature, then in the refrigerator. Take your pizza dough out of the fridge at least 1 hour before you want to bake it.
