Now that my sourdough has been sitting in the fridge for over a week, I decided to give it a try. I didn’t really have any recipes at hand; just wanted to make a bread or slice or pizza-like meal with it. So I went out to get some beef salami-styled sausages (I know it sounds weird), fresh rosemary and mozzarella. Initially I wanted to add sundried tomato pesto to the whole mix but I decided against it at the last minute.
The kids found it amusing to nosy around the table as I worked on the dough – it was very soft and ultra sticky. I didn’t really use any measurements – only estimates – so that could be the reason. Still, it turned out to be a pretty flavourful slice of some sorts. The tang that you would normally expect from a sourdough isn’t quite there (it’s very subtle) but the smell is!
I might attempt this again but this time with the unrefined organic plain flour I purchased earlier. Wholemeal – while extremely filling – can be a little bit dry and “too much” for the kids.
Savoury sourdough slice
Slightly under 1 cup sourdough starter
1.5 to 2 cups flour (wholewheat mixed with plain flour)
1/2 tsp salt
1 tsp yeast
1 tbsp good quality extra virgin olive oil
Toppings of your choice (sausage, bacon, onions, olives, etc)
Fresh herbs (oregano, rosemary, thyme, etc)
Cheese (mozzarella, Gouda, Gruyere, Edam, etc)
- A few hours before your meal, mix the flour, sourdough starter, salt and yeast in a bowl. Add water if necessary to form of pliable dough. Set aside to proof for at least 4-6 hours (the longer you proof your dough, the more flavour it develops).
- When ready, preheat your oven to 220°C and prepare a pan of your choice.
- Roll your dough out on a lightly floured surface and place it on the pan. This is meant to be a slice so your dough should be about .5 to 1 cm thick.
- Brush the extra virgin olive oil all over the surface of the bread before sprinkling it with a good amount of fresh herbs. Add the toppings of your choice (I used beef sausages, bacon and some garlic) before adding in rough chunks of cheese (I used mozzarella but feel free to add cheddar, parmesan and Gruyere for that extra kick).
- Bake for 20-30 minutes or until the surface and crust is golden brown. Serve fresh from the oven as it is or with a few splashes of hot sauce.