Huey recipe

Huey

Las Vegas, Stati Uniti d'America

Miscela

40%
40%
20%
Liquido Farina Altro
Huey

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dal 1923

Our Sourdough starter is a family heirloom with, according to family legend, origins back to the Yukon Territory of Canada around 1897. The starter was given to me as a going away gift from my father as I went to college. Though it started with family recipes of bread, biscuits, and pancakes, I began a hobby of making pizza with it, which 10 years later lead to the opening of our restaurant

Caratteristiche

We use our sourdough every day in our restaurant to leaven two types of pizza dough and focaccia. The result is a slightly sour, deep flavor, and a beautifully open crumb on our pizzas and slightly tighter on our focaccia. Our pizza bubbles and browns beautifully in both our wood-fire and electric deck ovens.

Sapore e aroma

Huey top shot
Huey jar shot
Huey front shot
Huey rising shot

Ricetta

Ingredienti di partenza

  • 100g Sourdough starter
  • 200g Tap water
  • 200g Flour

Ingredienti per il rinfresco

  • 100g Starter
  • 200g Water
  • 200g Flour
1
Remove active starter from jar Put into new recepticle add water mix add flour mix
100g Starter 200g Water 200g Flour

Metodo di lavorazione

1
We currently use a non-bronated high gluten flour every day , then a whole wheat 5-10% a couple times a week ratios for maintenance feed 1pt sourdough 2pts water 2pts flour
100g Sourdough starter 200g Tap water 200g Flour

Result

Neopolitan pizza, Foccacia, NY Pizza, Baguette

all 100% leavened by our heirloom sourdough sourdough
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  first overview
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  second overview
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  first slice
Huey Neopolitan pizza, Foccacia, NY Pizza, Baguette  second slice

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