Presenting my very own invention - this recipe has been my go-to breakfast item during my deep deep hangs at home. It’s quick and delicious and is a great way to use your starter discard. Building off the sourdough crumpet & crazy bread recipes I wanted to figure out an easier way to make fried cheesy bread that's easy and quick to make in the morning. Eat it with eggs and avo and tomato jam and you’ve got a party in your mouth. All the recipe calls for is sourdough starter, flour, baking soda, and grated cheese like Parmesan or gruyere.
*About an hour or two before you want to eat, feed your starter a 100 grams of water and 100 grams of flour. If you’re a student of Tartine et al, you’re essentially making a leaven, and for our purposes, this is what I’m calling the dough mixture you fry up.
*You want your levan to be young. I like it best when it smells sweet and creamy and not too sour. And you’re going to be folding the grated cheese into the leaven before you fry it - giving it this extra edge of flavour.
Feeds: 2
Takes: 10-15 min
Ingredients
1-2 cups of freshly fed starter/leaven. (So this is about a tbsp of starter + 100 grams of flour + 100 grams of water. Mixed together and left for 1 hour)
Pinch of baking soda
A handful of grated Parmesan or Gruyere cheese
20 extra grams of all-purpose flour
Instructions
Feed your starter an hour or two before you want to eat. I feed it 50-100 grams of an equal amount of flour and water. Depending on how much starter you have, adjust this number accordingly as, in the end, you want 1-2 cups of leaven to fry up.
Stir in the baking soda.
Fold in the grated cheese.
Melt butter in a cast-iron pan on medium-high heat.
Pour in the leaven mixture.
Grate some extra cheese on top.
Flip over once the bottom of the fried leaven is brown and crispy.
Let it fry for 10 more seconds.
Remove from the pan, and cut into strips.
Eat immediately with eggs and breakfast toppings.
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