Herb and Garlic Sourdough Flatbread | NO WAIT SOURDOUGH RECIPES | Long Fermented Sourdough Recipes
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- Опубліковано 13 гру 2018
- This easy sourdough flatbread recipe is made with only a few simple ingredients. It is a no wait recipe that can be made with fed sourdough starter instantly. Perfect for my non-preplanning self!
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When I first started my sourdough starter back in 2010, I was super excited to start making sourdough bread. Who wouldn't be?! It makes the grains more gut healthy, and fermenting creates a depth of flavor that you just can't find in store bought packages. The process of slow fermenting with the native yeasts just has an artisanal flavor that you can't buy. Unless, of course, you live in a super cool area where people are selling homemade sourdough bread!
If you are a real-food foodie like myself, you probably know that sourdough bread takes a lot of pre-planning. Do you want to have fresh-from-the-oven homemade bread this Saturday? Well, I hope you started thinking about that desire on Thursday!
Me, personally? I'm not much of a planner. I love sourdough bread as much as the next traditional foods gal, but guess how often we actually have it??
It wasn't long into my sourdough journey that I discovered there is such thing as no-wait sourdough recipes. As long as you have enough starter to pull from, you can instantly have long fermented grains in the form of sourdough pancakes, the sourdough skillet dinner, sourdough pizza crust and of course this sourdough flatbread! Hallelujah.
What is long-fermented sourdough?
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Long fermented sourdough is a process of giving grains time to ferment and sour. This helps to remove the antinutrients. Also, a healthy starter is comprised of native yeasts so long fermentation gives the baked good a chance to rise, without adding any additional yeast. No little packet of instant yeast needed!
Most recipes on the internet claim to be "sourdough" but actually only call for a cup or two of fresh starter and then make up the rest of the recipe with flour. If the gut healthy benefits come from long fermenting grains, this doesn't do you any good. Sure, a tiny portion of the recipe is made up of fermented grains (the sourdough starter) but the majority is just milled wheat (the flour) that has had zero time to ferment and sour.
What is a no wait sourdough recipe?
As long as you are keeping and maintaining a good sized bowl of sourdough starter, you can make a long fermented recipe, instantly?
How the heck is that even possible?
Well, when you put your starter back in the fridge you first fed it with a little flour and water. Then you allowed it to sit and out get bubbly all night (or day) long. What you have in that bowl is ground grains teaming with beneficial bacteria. Long fermented and fully soured! - Навчання та стиль
I'm bringing this to a dinner group. Thank you darlin'!
How fun! Hopefully everyone will enjoy it.
I was watching “preppy kitchen “ for recipes and then found out he has a lifestyle I don’t agree with . I’m so glad I switched to a Christian home that I can feel good supporting:)
I made these with dinner tonight and my family LOVED them!!! Absolutely hooked on your channel! Your videos are so calming and informative!!
I'm definitely going to try that!!!! Thanks for sharing!
I just made this and it is so incredibly yummy. I am now taking some to my pastor because he has a grain intolerance and I think he will love this too!
Just tried this recipe for the first time with my first ever 6-day-old sourdough starter discard. Very nice. Thanks for the recipe.
I am so excited to try this!!
I'm imagining the taste....it's yummmmmm!!
Yes, those would be great with melted cheese. I appreciate that you wear an apron in the kitchen. So many don't.
Yum! Looks great!
I just found your channel and I’m so happy! I’ve been so intimidated by my starter! 😂 All I had done was make crackers (albeit delicious ones) with the discard. Now I feel so much more comfortable with it - I just made this flatbread and have my first loaf of bread proofing now. I even forgot to add the salt before I baked the flatbread and it’s still SO good. Thank you so much.
So awesome! Thank you 🙏🏼
This looks amazing!
Sounds great! I got to try this one
I did this with a very sour rye/whole wheat starter in a cast iron skillet, thickly covering the entire interior in a circle. The result was a little doughy, reminded me of a thicker, chewier version of the Njera (sp?) bread served at Ethiopian restaurants. Thank you for sharing!
This channel is so amazing!
I have been doing the soudough starter recipes almost every day. I love them, my family loves them. We are definetly in a transitiin to no more storebought bread!
It feels so good on our stomach and I dont feel achy or bloated or sore the next morning. Thanks for the recipe!
That is awesome!
I have never been a fan of sourdough (maybe because its store bought) but man I'm drooling right now. That looks so yummy!
This looks delicious, Lisa! I still need to try making sourdough bread! I don’t know why I’m hesitant to do it 😬 I love how it tastes!
Love it made them today 😁
Keep the sourdough recipes coming. Love them!
Will do :)
Just made it, unbelievable how good it is
glad you like it!
You are so lovely!! This recipe looks 🔥🔥🔥
THANK YOU
Yum!!!!!!
Yum! I would love to know if you plan on making and selling aprons, every video I see them and WANT them! ;)
Just made the flat bread to go with my hamburger soup. It was a big hit with my girls and myself. I will be making this all the time. so easy! thank you Lisa!
This recipe turned out great, thank you. The next time I will not put the salt over the top. I'm not a big salt lover, and it was a tad too salty for me with the extra on top.
2c starter, 1ts garlic powder, 1/2 ts salt, ts Italian seasoning, preheated stone 400f, pour, olive oil and garlic for 5 to 10 min, top with olive oil rosemary and sage.
Thankyou!!
I'll have to gives this a try. I'm loving my sourdough!
I used your recipe for making a starter but yours is much thinner than mine. ??
I have to get a sourdough starter!
That looks to me like a damn good idea! But what flour/sourdough starter/water mixture do you use to get it so liquid?
Is it possible to make those in a pan on the stove? Maybe if I flip them like pancakes halfway through?
Great video btw.
Oh my....looks delicious!! I am trying this pronto....my starter has been going great since June thanks to your channel!! What brand of garlic press do you use ?....I still haven't found a favorite!
Susan M it’s a pampered chef one. I have one so I recognize it 😊
I'm a little confused. In the video You're batter is liquidy and you pour it on a pizza stone and put it in the oven. The recipe says it'll be thick and you roll it out thin and fry it in the frying pan. Why is the batter consistency so different? Thx
Do you oil your pan before or after you preheat it?
👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
Would avocado oil be good on it too?
OK, I tried this today. My mature starter was a lot thicker than yours but I read where you advised someone to add some water. My problem was that even after having the oven to temp with the pizza stone, it stuck to the bottom and I had to pry it off, losing the bottom crust. I had to finish it off on the cooktop in a pan to get the bottom right, but it still tasted great. Any suggestions?
Our oven died and we're not getting the new one until the 24th. I've been making your English muffins about every third or fourth day but trying to find a little bit more variety of been doing the pancakes too. I was hoping this one could be done on the griddle
You should do a how to clean the pizza stone video! Tons of stuff say not to use soap 😣 but a stone makes it sooo much crisper.
You might know this at this point, but set mine over the sink and use a (dry) stiff bristled brush and kinda scrub it. That way the crumbs go into the sink and it makes less of a mess. It gets most of the burned on stuff off. I hope that helps :)
Do you I could try it with fresh yeast ? Thanks for the cooking inspiration 🙏
for sure but the bread look delicious !!!
@@user-je6jq6tb8y
I need a sourdough starter in my life! Seems so hard, but may try it anyway. Thanks for your wonderful recipes! Something occurred to me the other day: Will your channel name change when you move?
Nope! It will always be called Farmhouse on Boone :)
Can you use a griddle?
Can these be made in advance and frozen?
Is that homemade yogurt on the counter looks delish whatever it is
It is kefir! :)
Hi Lisa, do you maintain your sourdough this thin all the while? O tried out this recipe today, but my starter is much thicker. The end result taste kinda sour. Is this right? Shall I make the starter thinner for this recipe?
Hi Jin,
My sourdough in the video is how it is usually. If your sourdough starter is much thicker than mine, maybe try adding a tiny bit of water to the ingredients list so that the sourdough flatbread is a little less thick.
Hope this helps!
Let me know how it turns out :)
@@FarmhouseonBoone thanks Lisa, definitely will try it out. Happy holiday to you and your family
Merry Christmas :)
I think I want to follow recipes exactly, but it turns out I'm more of a recipe rebel. First time making this (as in right now, no idea how it will turn out) and I spontaneously decided to skip the herbs, add more dried oregano onto the second drizzle of olive oil and then top it with shredded cheese. It should work, right?
Hey Erika. I think this sounds great😊. How did it come out?? Darlene
Amazing!! But I always wonder if we aren’t actually killing the good bacteria once we cook our sourdoughs 🤔
Also your starter looks supper runny and white, are you doing 1:1 rate? Whit which flour?
Thx a lot for the video 🌹
being perfectly honest, i just eyeball it! equal parts flour & water though
Can we please have a video on styling a Christmas dining table? I’m hosting this year and I’m looking for inspiration. Thanks.
Russell Hogben I did do one the blog: www.farmhouseonboone.com/farmhouse-on-boone/a-special-celebration-for-our-last-christmas-in-the-farmhouse/ :)
Farmhouse on Boone Thanks for pointing me in the right direction Lisa. I hope your house move goes smoothly. Happy Christmas 🎄
How much hydration did you use for your starter? I don't see how a 100% hydration sourdough with high protein flour can make such a thin batter if you don't add any liquid to it 🤔
Is there a way to do this recipe if we don’t have a pizza stone?
Mhmm! Just warm up a pan in the oven and put it on that :)
If you are using a cast iron skillet make sure you oil ot well first. Even well seasoned the flatbread will stick terribly 😭
The word in English is HHHHHHerbs not Erbs. Good recipe though
someone needs to tell her there's an h at the start of herbs for a reason 🤪
The pronunciation depends on where you live.
Total fail, followed the instructions exactly and the mix stuck like glue to the pizza stone and could not be removed. Had to soak it overnight and throw it all out.
lol, maybe try using baking paper next time
Her pizza stone looks super well seasoned. She may have also piled it first and forgot to say so.
The trick is to thoroughly preheat the stone or steel. I make high hydration sourdough bread in a cast iron container and I’ve found if I don’t preheat for a full hour then the bread sticks like glue to the pan. Making this bread on the stovetop by preheating a cast iron pan or steel on the open flame makes preheating more economical. I then finish it under the broiler to brown the top a bit
Sorry, but that crusty bowl of sourdough starter looks really disgusting!
Can you use a griddle?