Rene's Sourdough

Rene's Sourdough Filmmaker, photographer & Self-taught passionate Artisan Sourdough baker. Good Things Take Time. Let’s ferment!❤️ Basically to help everyone to grow!

Our resident kitchen & restaurant is in progress

Workshops - renesourdough.com

Pizza can be as simple or as difficult as you'd like it to be, but I am here to help everyone out to nail their pizzas every single time. I am here to exchange recipes, reveal my secrets of baking pizzas and advise those who do not know much about sourdough and pizzas yet! Welcome, and remember problems comes and go, but pizza is forever!

My new full recipe is online!!! Link in comments below!
03/09/2026

My new full recipe is online!!! Link in comments below!

31/08/2026

A few years using their awesome fior di latte… I finally made the trip to Bojano - Italy, to see where it all begins.

I spent the day with Ricardo and the team at Valle Verde, getting a look behind the scenes and hearing the story behind the fior di latte I’ve been putting on my pizzas for years.

This is just a little preview.

The full story is coming soon on my YT🤗

30/08/2026

People ask me why my pizza is different??

For me, it all starts with the dough.

A unique sourdough culture bringing its own yeast, acidity and flavour. Real fermentation, time, good quality ingredients a clean kitchen & a lot of love.

This one was fermented for 35-40 hours at CT & RT 67% hydration, 18% sourdough starter and 2.5% salt.

Topped with Parmesan cream, Pecorino, mozzarella, mushrooms and olive oil.

Baked for 90 seconds in the ARC XL.

Then dried parsley and shaved Mediterranean truffles on top.

I’m not chasing the latest pizza trend. I’ve been learning sourdough for many years now and I’m still learning every day… still experimenting, still trying to understand dough and fermentation better every day.

Because the moment you think you know everything, you stop getting better.

And yes… I’ll put the Parmesan cream recipe in the comments.👊🏻

27/08/2026

After 35 hours of fermentation, the dough is relaxed, airy and ready to go.

67% hydration · 270g dough ball · 12” pizza

I gently push the fermentation air towards the edge, keeping the rim untouched for that light, airy cornicione.

Four cheeses: pecorino, mozzarella, blue cheese & Parmesan.

90 seconds at 450°C 🔥

Finished with fresh rucola and Slovenian AWARD winning organic hot honey from .

Sweet heat + salty, creamy cheese = f*****g perfect.

Pizza out 🍕

23/08/2026

Yesterday’s quick late-afternoon lunch

Oven on, 40-hour fermented sourdough ball, 270g, 67% hydration, stretched as thin as possible to 14”.

And honestly… this is why I love real fermentation. Even after pressing most of the bubbles out (even with a rolling pin) you still get an insanely light, airy bubbly dough soft inside, beautifully crunchy outside.

Topped with leftovers: tomato sauce, fior di latte, Greek pecorino, fresh green peppers, red onion + a drizzle of extra virgin olive oil.

Baked with the flame on and off for 4 minutes.
Simple, leftover pizza. Absolutely delicious.

20/08/2026

This isn’t just about adding sourdough discard to pasta…this is 24+ hours of fermentation & the result is insane.

Light, flavourful and so delicate it practically melts in your mouth.

I’m also using rice flour to roll and shape the pasta, which helps prevent sticking without loading it up with extra flour after the starter has done all the hard work.

So good!

17/08/2026

It’s never too late to start something new, slow down & discover where it takes you.

I think sourdough & fermentation are a pretty good place to start. Make something from scratch, use better ingredients, give it time… and you might realise that simple food can be the best food.

Marg with blue cheese.
67% hydration
18% Starter
2.5% Salt
35h fermentation
7h RT at 25°C + 28h CT at 4°C
baked at 450°C

15/08/2026

Let’s bake another banger!

This sourdough pizza is 10/10😍

Parmesan cream, pecorino, mozzarella, mushrooms, olive oil. After bake I add dried parsley and shaved Mediterranean truffles. The dough was 35hrs fermented at CT & RT. 67% hydration, 18% sourdough starter, 2.5% salt.
Baked for 90s in gozney ARC XL

13/08/2026

Tsipouro sauce pizza

The full recipe is in the comments below 👇🏻

This sourdough pizza was baked low and slow for around 3-4 minutes in the Arc XL at 380°C. 🔥

12/08/2026

My friend George and his pizza addiction.

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