Sourdough, Not Just for Bread, Part 2
It’s a shame that sourdough has fallen out of use in the everyday household of today. I believe the major part of its downfall is the fact that women do not have to really cook anymore. If a woman does actually cook anything from scratch now it is more a personal choice than a necessity. However, with the rate the economy is failing, more people may find that the old ways could save them money. Sourdough is one that will fall into the money saving category. It really makes no sense to buy yeast packets every time you want to make bread. You can easily grow your own in a sourdough starter and the end products of bread, pizza, waffles, pancakes, muffins, even chicken breader will come out much better because of the starter—not just in taste but also in texture and ease of use. Never have I made a pizza dough or a waffles with yeast packets that came out as good as my pizza dough and waffles made with my sourdough starter.
Recently I discovered a completely different pizza recipe made with my sourdough that my family loved and I would like to pass it on to all of you:
Sourdough Barbeque Chicken Pizza
2 cups sourdough starter
Mix together, adding flour until you have a soft dough, let rest 30 minutes. Cut dough in half and knead for a few minutes on a floured surface. Spread dough out on two greased pizza pans, leaving a raised edge all the way around pan. Bake for 5-7 minutes.
2 boneless skinless chicken breast, cubed
Spread your favorite barbeque sauce on the cooked pizza crusts.
Spread on shredded pepper jack cheese and top with the chicken and onions. Cook in 350 degree oven for about 20 minutes.
I also found a wonderful waffle recipe that with a few minor changes came out tasting great. I usually double this recipe so that we have plenty to freeze for the kids to pop in the toaster and make their own breakfasts with.
2 cups starter
Mix together, grease your waffle iron, and cook.