✨fenns✨

Here's to 35 more years of being weird and queer and supporting my fuckin' rad partner and friends

Getting my name legally changed today :3

but i think there should be a grinch for every major holiday. some of the bullshit holidays like President's Day too, why not

Made some homemade pizza last night.

Sourdough crust. Out of all the things I attempted to start and stick with at the start of the pandemic, I'm really happy the one I managed to keep doing was the Sourdough.

I did lose my sourdough starter in the move, I went too long without feeding it in all the chaos of packing and unpacking, unfortunately. However, I had given some to my dad so I took half of his last time I went over to see my parents so technically this is the same sourdough I starter I started working on in April 2020. Also, hot tip for any of you sourdough folks who may be having trouble: feed it a mix of rye and all purpose, instead of just all purpose. There's alot of natural yeasts in rye flour, it was really night and day once I started doing that. The dough in the photos? Those photos were taken like 90 minutes apart. This thing rose like crazy.

ANYWAY! I used the King Arthur Sourdough Pizza Crust recipe for this, except I do two key things different.

• I do not par-bake the crust with the sauce on it. The recipe claims the sauce will be too wet but this is like, absolutely not a problem. I guess if you use a really loose tomato sauce it might be a factor? But even the Ragu I bought on sale works fine. I didn't par-bake it at all actually, I find it unnecessary.
• As a child of New Jersey, I take my pizza very seriously so if you tell me to bake a pizza at anything less than the maximum temperature my oven can go, I will laugh at you. I baked it for 18 minutes at 500F.