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Tag:

sourdough

easy homemade sourdough discard cornbread
Nourishing RecipesSides

Quick and Easy Sourdough Discard Cornbread

by From Scratch Farmstead February 15, 2023

Whenever our sourdough starter is bubbling on the kitchen counter, shouts of joy resound. We are big fans of all things made with sourdough in our house and this sourdough discard cornbread is no exception. The beauty of this recipe is that you can use either fresh or discarded starter. As a result, this sourdough discard cornbread requires no wait time making it quick and easy.

Jump To Recipe

Once a Month Sourdough

Several years ago, inspired by Sandor Katz’s book The Art of Fermentation, we tried our hand at making our own sourdough starter. We had recently purchased a Wondermill Junior Deluxe to hand grind wheat berries to fresh flour and were so excited to get going. Our sourdough starter turned out bubbly and beautiful and we were ready to get started. 

However, between having a baby and the time involved with hand grinding our own flour, I didn’t think having our sourdough starter on the counter and constantly feeding it was going to work for us. To solve that problem, we developed our once-a-month sourdough routine. For the most part, we’ve stuck to it every month since for the last seven years.

stone ground cornmeal in wondermill junior

Each month, we typically make and freeze 4 deep dish sourdough pizza crusts, 2 loaves of bread, and a few other miscellaneous things. Sourdough scones, discard pancakes, and this sourdough discard cornbread are a few of our favorites. For us, this monthly sourdough routine has been the perfect fit to enjoy the deliciousness that is sourdough while not having it be overwhelming or make up too significant of a portion of our diet.

What Is Sourdough and What are the Benefits?

Sourdough is a traditional form of bread made from naturally occurring lactic acid bacteria to cause the bread to rise on its own, as opposed to yeast. This fermentation process causes a lot of the carbohydrates in sourdough to be broken down and turned into acidic compounds giving sourdough its telltale sour taste.

sourdough starter and freshly ground wheat

The fermentation process that occurs when making sourdough transforms the usually hard-to-digest grains to be much more digestible. Often people who have a hard time digesting regular wheat-based bread feel completely different (and better) when eating sourdough.

Also, because sourdough is easier to digest, the nutrients present are more bioavailable. For example, the magnesium, zinc, and iron are much more easily absorbed in sourdough bread as compared to standard yeast bread.

Which Flour to Use in Sourdough Making?

Honestly, one of the beauties of sourdough making is that it is extremely flexible. You can use whatever kind of flour you prefer. If you like to use standard all-purpose white flour or a more heritage wheat, both will work! In fact, sourdough typically even does very well switching between different flours.

Our routine is to use a rye flour when feeding our sourdough starter. Then we typically use a blend of an ancient Einkorn Wheat and a Glenn Wheat from our favorite local mill—Janie’s Mill.

sourdough discard cornbread the perfet side dish

How to Get Started with Sourdough?

If you are new to making sourdough, the first thing you will need is a sourdough starter. There are multiple ways to do this. 

  1. Make your own sourdough starter. This is the route we went several years ago and our homemade sourdough starter has been going strong ever since. Here is a great tutorial on how to make your own sourdough starter.
  2. Purchase a dehydrated sourdough starter. There are many reputable places to simply buy and rehydrate an already made sourdough starter. Cultures for health is our favorite source for this.
  3. Take some sourdough starter from a friend. The beauty of sourdough is that every time you want to use it, you need to feed it and it just continues to grow and grow. Therefore, people often have an abundance of sourdough starter and are happy to share. So, if you have any sourdough making friends, reach out and see if they can’t give you some starter to get going.

Fed vs. Unfed Sourdough

One of the great things about this sourdough discard cornbread is that it can be made with either fed or unfed sourdough starter. So what’s the difference?

Fed starter means that the sourdough starter has been fed (usually at least 2-3 times) with equal parts of flour and water. This makes the starter very bubbly and active. Fed sourdough starter has a buildup of natural bacteria and yeast which is what causes sourdough bread and other baked goods to naturally rise when given sufficient rise time and a warm environment.

homemade sourdough discard cornbread served with steak

Unfed sourdough starter means that it has gone more than 12 hours without being fed. This could mean simply pulling it out of the fridge and using it. In order for this starter to get bubbly again and cause a rise to occur, it will need to be fed a few times with flour and water. 

Sourdough Discard Cornbread Ingredients and Equipment Required

We are all about simple in our kitchen. So, this cornbread fits the bill as an easy, one-bowl recipe. If you have a mixing bowl, standard sized measuring cups and spoons, and an 8×8 or similar sized pan, then you are ready to go!

homemade sourdough cornbread as a side for lunch

There are only a handful of basic ingredients in this sourdough discard cornbread. It does require you to first whip up a quick countertop buttermilk by stirring in lemon juice or vinegar with a cup of milk to make your own buttermilk. You could also substitute actual buttermilk, yogurt, or kefir if you prefer. 

Besides this, the ingredients are pretty flexible. Other than cornmeal, you can choose whatever type of flour you prefer (we like einkorn), honey or maple syrup, and whatever melted or liquid fat you prefer or have on hand.

Let’s get cooking!

Sourdough Discard Cornbread Recipe

Ingredients:

1 cup sourdough starter (fed or discard)
1 cup whole milk
1 tbsp lemon juice, ACV, or white vinegar
1 cup cornmeal
1 cup flour (we love einkorn)
2 eggs
1 tsp salt
1/4 cup maple syrup or honey
1/2 cup melted butter, coconut oil, or leaf lard
2 tsp baking powder
1/2 tsp baking soda

sourdough discard cornbread ingredients

Directions:

1. Add 1 tbsp of lemon juice or vinegar to 1 cup milk and let sit for 10 min (this forms buttermilk)

2. Combine sourdough starter, milk/lemon juice, cornmeal, and flour. At this point you could either let it sit for an hour or so, or go ahead and add the rest of the ingredients and cook right away.

3. Add eggs, maple syrup or honey, salt, butter or oil to the sourdough mixture.

easy sourdough discard cornbread recipe

4. Next stir in baking powder and baking soda.

5. Pour into a greased 8×8 pan and cook at 350°F for 35 – 40 minutes.

Serve and enjoy!

We love this sourdough discard cornbread alongside a bowl of butternut squash chili!


Looking for a gluten free alternative? Check out this gluten free cornbread recipe!

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!

easy sourdough discard cornbread recipe

Quick and Easy Sourdough Discard Cornbread

Yield: 8x8 pan
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

We are big fans of all things made with sourdough in our house and this sourdough discard cornbread is no exception. The beauty of this recipe is that you can use either fresh or discarded starter. As a result, this sourdough discard cornbread requires no wait time making it quick and easy.

Ingredients

  • 1 cup sourdough starter (fed or discard)

  • 1 cup whole milk

  • 1 tbsp lemon juice, ACV, or white vinegar

  • 1 cup cornmeal

  • 1 cup flour (we love einkorn)

  • 2 eggs

  • 1 tsp salt

  • 1/4 cup maple syrup or honey

  • 1/2 cup melted butter, coconut oil, or leaf lard
  • 
2 tsp baking powder
  • 
1/2 tsp baking soda

Instructions

    1. Add 1 tbsp of lemon juice or vinegar to 1 cup milk and let sit for 10 min (this forms buttermilk)

    2. Combine sourdough starter, milk/lemon juice, cornmeal, and flour. At this point you could either let it sit for an hour or so, or go ahead and add the rest of the ingredients and cook right away.

    3. Add eggs, maple syrup or honey, salt, butter or oil to the sourdough mixture.

    4. Next stir in baking powder and baking soda.

    5. Pour into a greased 8x8 pan and cook at 350°F for 35 - 40 minutes.

© From Scratch Farmstead
February 15, 2023 0 comment
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sourdough starter pancake stack with butter
BreakfastNourishing Recipes

Simple Sourdough Starter Pancakes from Fed or Discard

by From Scratch Farmstead July 31, 2022

If you are looking for a super quick and easy breakfast made more nutritious and digestible with the addition of sourdough, look no further! These delicious sourdough starter pancakes come together in a few minutes and are a perfect breakfast for any day of the week!

Jump To Recipe

It is no secret that we are big fans of sourdough around here. With our batch cooking sourdough days, deep dish pizza, and scones, there are always cheers when the bubbly starter gets pulled from the fridge ready to be fed and turned into something delicious.

Benefits of Sourdough

Sourdough is a traditional form of bread made from naturally occurring lactic acid bacteria that causes the bread to rise as opposed to yeast. This fermentation process causes a lot of the carbohydrates in sourdough to be broken down and turned into acidic compounds giving sourdough its telltale sour taste.

sourdough starter and fresh ground wheat flour

The fermentation process that occurs when making sourdough transforms the usually hard to digest grains to be much more digestible. Often people who have a hard time digesting regular wheat-based bread feel completely different when eating sourdough.

And because sourdough is easier to digest, that also makes the nutrients present more bioavailable. For example, the magnesium, zinc, and iron are much more easily absorbed in sourdough bread as compared to standard yeast bread.

Which Flour to Use in Sourdough Making?

This is a question we get a lot. Honestly, one of the beauties of sourdough making is that it is extremely flexible. You can use whatever kind of flour you prefer. If you like to use standard all purpose white flour or a more heritage wheat, both will work! In fact, sourdough even does very well switching between different flours.

Our routine is to use a rye flour when feeding our sourdough starter. Then we typically use a blend of an ancient Einkorn Wheat and a Glenn Wheat from our favorite local mill, Janie’s Mill.

wheat berries for making sourdough bread

How to Get Started with Sourdough?

If you are new to making sourdough, the first thing you will need is a sourdough starter. There are multiple ways to do this. 

  1. Make your own sourdough starter. This is the route we went several years ago and our homemade sourdough starter has been going strong ever since. Here is a great tutorial on how to make your own sourdough starter.
  2. Purchase a dehydrated sourdough starter. There are many reputable places to simply buy and rehydrate an already made sourdough starter. Cultures for health is our favorite source for this.
  3. Take some sourdough starter from a friend. The beauty of sourdough is that every time you want to use it, you need to feed it and it just continues to grow and grow. Therefore, people often have an abundance of sourdough starter and are happy to share. So, if you have any sourdough making friends, reach out and see if they can’t give you some starter to get going.

Fed vs. Unfed Sourdough

One of the great things about these sourdough starter pancakes is that it can be made with either fed or unfed sourdough starter.

Fed starter means that the sourdough starter has been fed (usually at least 2-3 times) with equal parts of flour and water. This makes the starter very bubble and active. Fed sourdough starter, with a build up of natural bacteria and yeast, allows sourdough breads and other sourdough creations to naturally rise.

stack of sourdough pancakes with butter for breakfast

Unfed sourdough starter means that it has gone more than 12 hours without being fed. This could mean simply pulling it out of the fridge and using it. In order for this starter to get bubbly again and cause a rise to occur, it will need to be fed a few times with flour and water. But in the case of sourdough starter pancakes, they are flat and rising isn’t necessary. 

So unfed or fed sourdough starter both work well.

Sourdough Starter Pancakes – Questions

Can you freeze sourdough starter pancakes?

YES! In fact, this is what we usually do. I love to make a big batch of sourdough pancakes, freeze them in a single layer of a cookie sheet with a piece of parchment paper or a silicone baking mat (so they don’t stick together), and store them in Ziplock bags in the freezer to be heated for a quick future breakfast.

Do you need coconut flour?

No. I like to add a tablespoon or so of coconut flour to the pancake batter if the batter is on the thinner side to help absorb some liquid and thicken it. However, if your sourdough starter is quite thick to begin with, adding coconut flour will not be necessary. You could also simply add regular wheat flour to thicken the batter if needed.

What type of fat do you cook them in?

That’s up to you too. We always recommend using a highly heat stable fat. Coconut oil or leaf lard are our favorite cooking fats for cooking sourdough starter pancakes in.

flipping sourdough pancakes on cast iron pan

Sourdough Starter Pancakes – The Makings of a Perfect Breakfast

In our house, my two criteria for our weekday breakfasts are that they are QUICK and NUTRITIOUS. 

Thankfully, these sourdough starter pancakes fit the bill perfectly. We like to serve them with butter and maple syrup or some fresh berries. In our house, they generally show up alongside some scrambled eggs or yogurt. And voilà – you have a delicious breakfast with a good balance of protein and carbohydrates to keep you and your family full all morning!

Sourdough Starter Pancakes Recipe

Yield: 

12 Pancakes

Ingredients:

1.5 cups sourdough starter (fed or discard)
2 eggs
½ tsp baking soda
A pinch of salt
1 tbsp coconut flour (optional if batter seems to thin)
cooking fat

sourdough starter pancakes ingredients

Directions:

  • Whisk together all ingredients until everything is fully mixed.
  • Heat large frying pan and add a dollop of cooking fat.
  • Spoon 2-3” pancakes onto cooking fat.
  • Flip after pancakes are fully cooked on one side.
  • When both sides are cooked, remove from pan. Continue until all the pancakes are made.

Serve and enjoy!

sourdough starter pancakes with fresh berries

If you are looking for more delicious from scratch breakfasts, check out our baked oatmeal or potato crusted quiche!

serving soaked baked oatmeal

The Best Soaked and Baked Oatmeal

overhead view of potato crusted quiche

Gluten Free Potato Crusted Quiche

stack of sourdough pancakes with butter

Simple Sourdough Starter Pancakes from Fed or Discard

Yield: 12 Pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

If you are looking for a super quick and easy breakfast made more nutritious and digestible with the addition of sourdough, look no further! These delicious sourdough starter pancakes come together in a few minutes and are a perfect breakfast for any day of the week!

Ingredients

  • 1.5 cups sourdough starter (fed or discard)

  • 2 eggs
  • 
½ tsp baking soda
  • 
A pinch of salt

  • 1 tbsp coconut flour (optional if batter seems to thin)

  • cooking fat

Instructions

    1. Whisk together all ingredients until everything is fully mixed.
    2. Heat large frying pan and add a dollop of cooking fat.
    3. Spoon 2-3” pancakes onto cooking fat.
    4. Flip after pancakes are fully cooked on one side.
    5. When both sides are cooked, remove from pan. Continue until all the pancakes are made.
© From Scratch Farmstead
July 31, 2022 0 comment
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sourdough biscuits on chicken pot pie
Food PreservationNatural Living

Can You Freeze Sourdough Bread?

by From Scratch Farmstead April 24, 2022

The short answer to the question of can you freeze sourdough bread is a resounding yes! We’ll explain how along with the details of our once-a-month batch cooking sourdough routine that (spoiler alert) involves lots of freezing sourdough.

How to Freeze Sourdough Bread

Our favorite method of freezing sourdough bread is to first cut it into slices and then place it in a freezer safe Ziplock bag. When the bread is pre-sliced, it is relatively easy to pull out and then use a butter knife to separate how many slices you need. This pre-sliced method allows you to enjoy the bread by removing just a couple slices at a time. Sourdough bread freezes and thaws extremely well, still tasting moist, fresh, and delicious.

Alternatively, if you want to take the whole loaf out to eat together for a special meal or bring with to a gathering, you can freeze the loaf whole and slice after it is thawed.

sliced sourdough bread ready to freeze

Can you freeze sourdough bread dough?

Yes! Sourdough bread dough also freezes very well. 

Simply take your ball of bread dough and place it in a Ziplock bag. We like to coat the dough with a light coat of olive oil to help keep it moist. When you are ready to bake it, simply thaw in the refrigerator for a day or two and then set out on a counter to rise several hours before you plan to bake the bread. While we don’t regularly do this with bread, freezing the dough is our go-to method when making our sourdough deep dish pizza crusts and it works beautifully.

freezing deep dish pizza dough

Is it better to freeze sourdough before or after baking?

In our opinion both options work very well. It more depends on what you are planning to do with the sourdough that would determine if you should bake the bread before or after freezing. 

If you would like the ability to pull out a few slices at a time for an occasional sandwich without needing to eat the whole loaf, then freezing the sourdough after it has been baked and sliced makes the most sense. On the other hand, if you want fresh baked sourdough and plan to eat most of the loaf at one sitting, I would recommend freezing the dough and baking just prior to eating. Ultimately, it depends on your schedule and what you plan on doing with the sourdough you make.

Our Once-A-Month Batch Sourdough Cooking Routine

When we began making sourdough about six years ago, I definitely felt overwhelmed by the process. The idea of having this living thing on the counter that constantly needed to be fed and tended to was more of a commitment than I wanted. 

sourdough starter and wheat

But, after continuing to learn about sourdough, I realized that once you have a nice strong starter, it can actually survive just fine in the fridge for several weeks (or even months). This was a gamechanger!

We could now enjoy sourdough without needing to think about it constantly. This system works really well in our life and allows us to enjoy the benefits of sourdough, while keeping it as more of an occasional treat. The sweet spot for us is making sourdough about one time per month.

Once a month we always make:

– 2 loaves of sandwich bread
– 4 deep-dish cast-iron pizza crusts
– A few other rotating items that change each month (i.e. tortillas, pancakes, cinnamon rolls, scones, cookie dough)

four pizza crust dough balls

What Does Our Batch Sourdough Method Look Like?

Once a month we have a big sourdough extravaganza. 

I take our sourdough starter out of the refrigerator and feed it at least 3 times to get a nice big bowl of fresh sourdough starter. Then we create all of the things that we want to enjoy over the next month. This always includes two loaves of sourdough sandwich bread and four deep dish pizza crusts. With the bread, we will bake it, slice it, and place the sliced loaves into a gallon size zip lock bag in the freezer. Then over the following month, we use it to have occasional sandwiches or toast.

batch sourdough baking day

A big part of our weekly routine and something everyone in our family looks forward to is our weekly pizza and ice cream night. We make 4 deep dish pizza crusts and will freeze them into quart size zip lock bags. That way, a day or two before our pizza night, I take a crust out and move it to the fridge. On the day we are going to eat it, I place it on the counter covered with a cloth in a bowl to let rise. 

With the remaining starter, I will make whatever I’m feeling or experiment with trying something new. Tortillas and pancakes are pretty common for this. I cook these and freeze them individually on a cookie sheet and then store in a gallon size zip lock bag. Other things we really enjoy for the occasional treat are sourdough cinnamon rolls, scones, and chocolate chip cookies.

sourdough cinamon rolls

The Benefits of Freezing Sourdough

Sourdough is so fun and delicious but it can be time intensive. With a young family and homestead, we aren’t able to give that much time daily or weekly to the sourdough making process. However, we really do enjoy making it and certainly enjoy eating it so freezing sourdough has been the perfect middle ground for us. We can make a bunch of things all at once, freeze them and enjoy the benefits over the course of the month without it taking a ton of time on a daily or weekly basis.

We have also found by doing this batch cooking and freezing method, sourdough day becomes a sort of event that everyone looks forward to and can play a part in. Our kids have their own mini bread loaves that they get very excited about kneading and forming themselves. It also makes the occasional times when sourdough shows up on the table, or our weekly pizza nights, feel that much more special and anticipated by everyone!

sourdough bread and mini loaves

I also appreciate the ability to freeze sourdough because while I believe sourdough is a nutritious food, I want to make sure we are eating it in balance with other foods that have even more bioavailable nutrients like meats, fruits and veggies. For us, if sourdough was always available, it would be easy for that to become the main part of our diet. Instead, we wanted to make sure that it was more served as an occasional treat and the focus being on nutrient dense real, whole foods. You can learn more about our healing journey through eat real foods here.

Take Away to the Question Can You Freeze Sourdough Bread?

Absolutely! Go ahead and make that sourdough. Freeze the whole loaf, slices, or the dough as you like and enjoy all that this delicious and traditional food has to offer!

What’s your method for using sourdough and what do you enjoy making? We’d love to hear in the comments below!

April 24, 2022 6 comments
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best deep dish cast iron pizza
Main CourseNourishing Recipes

Deep Dish Sourdough Cast Iron Pizza

by From Scratch Farmstead April 21, 2022

If you are looking to incorporate sourdough into your world or want to expand your sourdough repertoire, this deep dish sourdough cast iron pizza is our favorite!

Jump To Recipe

Sourdough Deep Dish Pizza Crust

Our Deep-Dish Pizza Story

We both grew up in the Chicago area and Chicago style pizza is deep dish pizza. Every birthday or special occasion I always requested this deep-dish delicacy. To me, pizza wasn’t really pizza unless it was piled high with all the cheese, sauce, and meat you could imagine. However, growing up, the thought of crafting our own deep-dish pizza seemed downright impossible.

Fast forward to five or six years ago and we decided to begin incorporating sourdough into our family’s routine. It started pretty basic, loaves of bread, and basic pan pizza.

sourdough starter and freshly ground wheat

But overtime as we got more comfortable with the process of feeding our starter and working dough into different delicious concoctions, we thought, “Why are we not making a deep-dish pizza?”

After a little experimentation, we landed on this amazing deep dish sourdough pizza made in a cast iron pan. We haven’t looked back and this delicious sourdough cast iron pizza shows up on our table every Saturday night.

The History of Deep-Dish Cast-Iron Pizza – Chicago Style

Many Italians immigrated to Chicago in the late 19th and early 20th centuries in search of factory jobs. They brought with them their love for pizza. Ike Sewell and Ric Riccardo were two of these Italian men who decided to begin experimenting to create something unique that blended their Italian heritage and their new American traditions. Riccardo and Sewell opened their first pizza shop, Pizzeria Uno, making pizzas that more closely resembled a cake than the traditional Neapolitan pizza.

cast iron deep dish pizza

The key difference in their pizza was making it in a deep pan so that it could have a tall crust, leaving room for loads of toppings. Because of the density of the pizza, it needed to be cooked longer. But, in order to keep the cheese from burning, they put the cheese on the bottom, added meat and veggies, and finished it off with a layer of tomato sauce, giving rise to this Chicago tradition.

Why Make Sourdough Pizza?

There are many reasons to opt for traditionally prepared sourdough as opposed to the more modern quick yeasts and refined flours.

1. Easier to Digest. Sourdough is made through a slow fermentation process which breaks down many of the plant compounds that are difficult for the body to digest and increases the bioavailability of vitamins and minerals.

2. Blood Sugar Balance. Because of the fermentation process and high fiber content in sourdough, the body responds differently to it then with modern, commercially made bread products. There has been found to be less of a spike in blood sugar with sourdough allowing the body’s blood sugar levels to more easily stay balanced.

measuring ingredients for deep dish pizza

3. More nutritious. The long fermentation in sourdough causes it to breakdown phytic acid, a naturally occurring compound in grains that is difficult to digest and makes it difficult for the body to absorb nutrients. Because sourdough breaks down the phytic acid, it causes an increase in bioavailable vitamins and minerals making it more nutritious and health promoting.

How We Do Deep Dish Sourdough Cast Iron Pizza

We typically batch cook all of our sourdough once a month. Because of this, we cook all of our sourdough pizza crusts for the whole month at one time. So, the recipe below is for 4 crusts but could easily be halved or quartered for 2 or 1 crust respectively. 

four pizza crust dough balls

Our favorite combination of deep-dish sourdough cast iron pizza is to put a layer of pesto on the bottom, followed by a blend of cheddar and mozzarella, a layer of crumbled sausage, and then topped with spoonful’s of tomato sauce.

How to Freeze Pizza Crusts

Because we make four sourdough cast iron pizza crusts at a time, we typically use one right away and then freeze the other three for later use. Simply divide the dough into 4 evenly sized balls, coat them in a light layer of olive oil, and place in a quart sized zip lock bag. Place the bags in the freezer for up to a few months (ours never last that long!). 

freezing deep dish pizza dough

When you want to use, take the zip lock bag out of the freezer and place it into the fridge. Let it thaw in the fridge for a day or two. The day you are serving take the dough out of the fridge and place in a bowl on the counter for 3-4 hours before forming into your crust and cooking.

Type of Flour

We buy our flour from a local organic mill that we love – Janie’s Mill. Our preference is to use a 50/50 blend of einkorn flour and glenn wheat (a hard spring wheat). However, you could use whatever whole wheat or all-purpose flour that you prefer.

grinding wheat to make pizza

Deep Dish Sourdough Cast Iron Pizza

Equipment: 12” Cast Iron Pan

Yield: 4 Crusts

Ingredients: 

– 12 cups flour
– 4 cups sourdough starter
– 2 cups water
– ½ cup olive oil
– 2 tbsp honey
– 2 tsp salt
–  2-3 tbsp of lard or other heat stable cooking fat

Directions:

  1. Add lard to 12” cast iron pan and place in oven to preheat at 450 degrees.
  2. Start with 8 cups of flour in large mixing bowl. Add starter, water, olive oil, honey, and salt. Stir together.
  3. Once stirred, continue to mix in ½-1 cup of flour at a time. Stop once the dough is moist but not too tacky to handle.
  4. Place dough on a floured surface and knead 3-5 minutes until a smooth ball is formed. 
  5. Cut large dough ball into 4 equal sections. Knead each piece of dough a couple more minutes until smooth dough balls are formed.
  6. Lightly coat each ball in olive oil.* If freezing dough, add dough ball to quart size Ziploc bag and place in freezer at this time.
  7. For fresh eating, remove preheated cast iron pan from oven. Spread cooking fat around in pan until bottom and sides are coated.
  8. Place ball of dough in pan. Spread dough by hand working it down and outward. Make sure dough is spread evenly along the bottom with extra dough around the edge. Form crust roughly 1” up the side of the pan.
  9. Use a fork to poke holes in dough every inch across bottom of pan. Prebake for 4 ½ minutes.
  10. Top pizza and bake at 450 deg. for 15-20 minutes. 

*We usually bake the pizza crust immediately after making, but you can proof the dough in a covered bowl for 6-8 hours or until doubled for added fermentation.

Enjoy!

So, the real question is – what are your favorite toppings? And do you go with Chicago style, or do you have your own deep dish tradition? 

Our family’s weekly tradition is to make deep dish pizza accompanied by homemade ice cream, and this homemade ice cream alongside this deep dish cast iron pizza is a match made in heaven.

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!

best deep dish cast iron pizza

Deep Dish Sourdough Cast Iron Pizza

Yield: 4 Crusts
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

If you are looking to incorporate sourdough into your world or want to expand your sourdough repertoire, this sourdough cast iron pizza is our favorite!

Ingredients

  • 12 cups flour

  • 4 cups sourdough starter

  • 2 cups water

  • ½ cup olive oil

  • 2 tbsp honey

  • 2 tsp salt

  • 2-3 tbsp of lard or other heat stable cooking fat

Instructions

    1. Add lard to 12” cast iron pan and place in oven to preheat to 450 degrees.
    2. Start with 8 cups of flour in large mixing bowl. Add starter, water, olive oil, honey, and salt. Stir together.
    3. Once stirred, continue to mix in ½-1 cup of flour at a time. Stop once the dough is moist but not too tacky to handle.
    4. Place dough on a floured surface and kneed 3-5 minutes until a smooth ball is formed.
    5. Cut large dough ball into 4 equal sections. Kneed each piece of dough a couple more minutes until smooth dough balls are formed.
    6. Lightly coat each ball in olive oil.* If freezing dough, add dough ball to quart size Ziploc bag and place in freezer at this time.
    7. For fresh eating, remove preheated cast iron pan from oven. Spread cooking fat around in pan until bottom and sides are coated.
    8. Place ball of dough in pan. Spread dough by hand working it down and outward. Make sure dough is spread evenly along the bottom with extra dough around the edge. Form crust roughly 1” up the side of the pan.
      Use a fork to poke holes in dough every inch across bottom of pan. Prebake for 4 ½ minutes.
    9. Top pizza and bake at 450 deg. for 15-20 minutes.

    *We usually bake the pizza crust immediately after making, but you can proof the dough in a covered bowl for 6-8 hours or until doubled for added fermentation.

© From Scratch Farmstead

April 21, 2022 6 comments
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