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Showerthought: my 3rd batch of sourdough came out flat so I used it as a pizza base and honestly it slapped
Last Saturday I pulled my third try at sourdough out of the oven and it looked like a frisbee, maybe half a finger tall. My starter was only a week old and clearly not ready, but I was too stubborn to wait. So I flattened the whole thing on a sheet pan, threw on some jarred sauce and mozzarella, and baked it at 475 for 10 minutes. It came out crispy and garlicky and my roommate ate half of it standing at the counter. How do you all know when a starter is actually ready and not just bubbling to mess with you?
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