Still Got the Sourdough Starter?

Well here is another really good recipe using sourdough starter. Which reminds me, I haven’t fed my sourdough in a while, it might be dead. Not good.

This particular recipe is Apple Cinnamon Flatbread but if you are a savory rather than sweet person it could be cheese and sausage bread, or onion and mushroom bread. Just make sure you put your toppings on in chunks rather than slices. You can do a lot with this flatbread because it isn’t sweet. The toppings are what makes this bread versatile. Because you use some yeast along with the sourdough starter this is a one afternoon bread and not an overnight creation.

It is not an original recipe just another from SIFT Magazine, but you can easily make it your own. Also this is the full recipe. I cut it in half and still had a lot of bread.

APPLE CINNAMON FLATBREAD (with all the rising time this will take you about 4 hours, plan accordingly)

1 C. sourdough starter (If you don’t have sourdough starter substitute 1/2 C.each lukewarm water and all-purpose flour)
3/4 C. lukewarm water
2 tsp instant yeast
3 C. Unbleached All-purpose flour
1 1/2 tsp salt
2 Tbls nonfat dry milk
3 Tbls Olive oil

4 very large firm apples
1/4 C. boiled cider (substitute thawed frozen apple juice concentrate)
1/4 C. maple syrup

Boiled cider

1/4 C. cinnamon sugar
1/4 C. syrup, reserved from the cooked apples
2-3 Tbls coarse sparkling sugar (optional)

1. Combine all of the dough ingredients and mix and knead them to make a very soft dough. (by hand or with a mixer)

2. Place the dough in a lightly greased bowl and let rise for one hour. Gently deflate it and allow to rise for another hour. It should at least to have doubled in size or come close to it.

3. While dough is rising, prepare topping. Core the unpeeled apples and cut into wedges and then cut the wedges into three pieces. You should have about 7 cups of apple chunks.

4. Put the chunks in a microwave safe bowl, drizzle with boiled cider and maple syrup (or substitute 1/3 C honey). Microwave till soft but still hold their shape, approx. 8 minutes.5. Drain apples. Reserve the juice.

6. Lightly grease an 18″x13″ rimmed baking sheet or 2 / 9″x13″ pans. (For half recipe one 9×13 worked fine). Drizzle the pan with some olive oil, this will give bottom of crust a nice crunch.

7. Deflate the risen dough, then pull and shape it into a rectangle that fits your pan. The dough will shrink back, as soon as it does, cover and leave it for about 10 minutes. Return and pat it toward the edges again. You may have to do this more than once until it covers the bottom.

8. Arrange the apple chunks on top. Mix 1/4 C of the reserved syrup with 1/4 C of the cinnamon sugar and drizzle over the apples.9. Cover the bread and Yes, let it rise again for about an hour, till nice and puffy. Preheat oven to 425 degrees. Remove cover, sprinkle with sugar if desired, and bake 25 – 30 minutes till crust is golden brown around edges but feels set in center.

10. Remove from oven, cool a bit on a rack but serve warm, maybe with a nice piece of aged cheddar. Full recipe, 18 servings.

Just out of the oven.

This would be a fun Superbowl snack if you cared about any of the teams.





One thought on “Still Got the Sourdough Starter?

  1. I do cook for myself but rarely bake. This looks and sounds amazing! I may have to break out the cookie sheets and oven mits! Thanks for the recipe-I’ll try to put it to good use.

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