HOUSTON (FOX 26) - Houston Astros owner Jim Crane has created Osso & Kristalla, a modern Italian trattoria, located across the street from Minute Maid Park in downtown Houston. The restaurant is open for breakfast, lunch and dinner.
Executive pastry chef David Berg shows FOX 26 News food segment contributor Cleverley Stone how he prepares his pizza and bread dough using apple skins, flour and water. Restaurant spokeswoman Andrea Andrus also explains for whom the restaurant is named.
Pizza and bread dough
Executive pastry chef David Berg, Osso & Kristalla
- 1 red apple, washed
- 20 grams of water (Do not use tap water -- a good bottled water is fine)
- Unbleached bread flour
- Put water into a sterile container. Peel the apple skin into the water.
- Seal container and leave in a cool area for one month; two months if you like a stronger flavor. Set in a cool place, 75 to 80 degrees, with no direct sun light.
- After one month open the container and save the apple water, squeezing out any juice from the skin. Discard apple skin.
- Take one cup of the apple liquid and add one cup of unbleached bread flour and one cup of spring water. Mix together.This is called "feeding the starter."
- After feeding starter mixture let it sit for 8 to 12 hours. Discard everything except 1 cup and feed again.
- Do this at least 2 times a day. (I do it 3 times a day.) Keep feeding everyday for 1 month then you are ready to make pizza or bread!!
Things to remember:
- Throw away any excess over one cup of starter, or else you will have enough starter to fill your bath tub.
- Always use a good bottled water. Do not use tap water.