In researching recipes for this week, I found myself being drawn to more savory items. I ended up settling on two savory recipes and one sweet. Seems fair. Firstly, we will tackle a sourdough breakfast skillet that’s full of protein to feed my three growing boys. There is no flour in this recipe (I know, crazy). Instead, we will use some veggies, eggs, and cheese. I will use 1 cup of active sourdough starter to make the topping. I get to use my cast iron pan again…wahoo! I will also be using another fun gadget, my cute little food processor. This will help cut down the time of chopping the veggies and I won’t have to get the smell of onions and garlic on my hands.
The next savory item on the agenda will be sourdough popovers. I’m going to double this recipe. I will be using 120g of fresh milled flour instead of the AP flour it calls for. I know that because of this switch, my popovers may not rise as much as I would like, but I will use 300g of active starter in hopes that this will help with some of the rise. Instead of the vegetable oil, I will use butter. The recipe calls for 400g of warm milk. I know I will probably need to add a bit more to account for the fresh milled flour. I plan on adding 200g of cheddar cheese and 200g of chopped bacon to the batter to give me the savory flavor I’m looking for. My USA pan muffin tray will come in clutch for baking these popovers
Lastly, we will be making some chocolate chunk sourdough muffins. I just so happened to order some organic chocolate chunks in my most recent Thrive order. Good timing! Again, we’ll use my USA pan muffin tray to make these lovelies. The recipe calls for 170g of AP flour, I’ll use 170g of fresh milled flour. We’ll use up 200g of my sourdough discard. The recipe also calls for buttermilk, but likely, I’ll use my raw whole milk already in the refrigerator. I will probably add a bit more milk then called for (60g) knowing that the fresh milled flour will absorb more liquid.
Let’s get to baking!
