A couple of weeks ago, I shared my Sourdough Starter and Bread recipe with you. It was a hit with many readers, as I knew it would be. Although I would love to claim to have invented it, the recipe has been around for decades and is simply one that I got from my sister, who’s been baking it up for years and years.
I love to make it and find it the perfect thing for sending with a meal to someone or taking as a hostess gift. It freezes beautifully and makes the most delicious sandwiches and toast.
For last New Year’s Eve, I was trying to come up with an idea for some nosh to take to a party, and Chad asked me to make Spinach Dip. After searching fruitlessly at the local shops for a large bread round, I decided to try and make some easy sourdough bread bowls with my sourdough recipe. It worked perfectly, and I wanted to share the idea with you.
For one large bread round, I used my regular recipe that normally yields three loaves.
All I did was to divede the dough in half and shape each half into a rough circle, place on a greased cookie sheet, cover and let rise for a few hours. I did not adjust baking time-just kept an eye on it.
Then I got really creative and decided to make personal sized bread bowls for soup. This also worked well, and made a fun alternative for soup night at the Agnews. And anytime I can come up with something new that my family actually likes is a huge win in my book.
For the smaller bowls, I divided the dough into about eight round loaves. Depending on the size you want, you might make yours larger or smaller. I love that they turned out ‘rustically round’ rather than perfectly circular.
But I’m odd like that.
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