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If you've been following along with the Starter-Along series, you have a starter at 100 percent hydration in a jar, and you've harvested 4 ounces of that starter around Day 9. At that point, we added 2 ounces of bread flour and 1 ounce of water and let the mixture sit, covered, at room temperature overnight. We'll call that our prepared starter.
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Sourdough Pizza Crust

Making pizza with sourdough crust will give your pie an extra layer of tangy flavor.

Serve With