Overnight Faux Sourdough
A few years ago, I stumbled on a pizza dough recipe that called for nothing more than self-rising flour and Greek yogurt. Doubtful that it would work, I made four pizzas in three days just to prove to myself that this interesting ingredient combination really could deliver a crust worthy of our weekly pizzas. It did indeed succeed, but my kids weren’t crazy about the slight tang they detected in the dough. I continued to experiment and came up with a no-knead Dutch oven bread, only this time the tang was welcomed, as it was reminiscent of our favourite sourdough bread I often bought from a local bakery. I usually mix up the dough after dinner and let it rise on the counter while I tend to other tasks. Then, I slip the bowl into the refrigerator overnight and bake the bread the following morning.
