This little bread is an on/off staple in our home. Delicious for breakfast, pizzas, sandwiches… Many options! It is a simple recipe and can be easily tweaked. Let’s make some!

I have moved along in my sourdough journey, now using whole wheat flour to feed the starter and either whole wheat flour or freshly milled wheat flour to bake with. This time, I didn’t have any freshly milled flour, so I used whole wheat.

This recipe is tweaked from Lisa’s at Farmhouse on Boone!

Ingredients:

• 1/2 cup active sourdough (SD) starter
• 1 cup tepid water
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp honey

Instructions:

• Mix SD starter, water, and flour in a glass bowl. Cover with lid or bowl cover and let sit 12-24 hours.
• Option 1 (shown above): preheat 9 slot cast iron cake pan, well oiled or sprayed, at 375*.
• While preheating, add soda, salt, and honey to dough and mix thoroughly.
• Once preheated, added dough evenly to pan.
• Bake 12-15 minutes, or until set.
• Option 2 (shown below): heat cast iron skillet/griddle on medium-medium high heat on the stove top. Make sure pan is oiled or well seasoned.
• Mix dough as above.
• Dollop mixture onto hot skillet/griddle (4 per pan).
• After 2 minutes or so, flip. They will continue to cook. You may need to turn the heat down at this point. I have also flipped mine on their sides to be sure they cook all the way through.

Let me know if you try these!