A couple years ago, we were entrusted with a sourdough starter a friend had stashed in the back of his refridgerator for 10 years. Surprisingly, it made it out of hibernation and after a sluggish few days, turned out to be a pretty decent starter. Given this was as close to a pet as we had, we named it Sam.
We brought Sourdough Sam (not to be confused with his namesake, mascot of the 49ers) out this week. In two days he’s grown exponentially – as his kind tends to – with regular care and feeding. Reluctant to discard the excess yeasty beasties we’ve lovingly cultivated, I took to the Internet and found to my delight, a whole world of culinary possibilities that take advantage of of what would have been discarded sourdough starter.
I’m hoping to actually make some sourdough bread next Tuesday, so in the lead up to that, Seven Days of Sourdough will attempt to fully utilitize Sourdough Sam till that day of reckoning.
For Day 1, I hacked a chicken pot pie filling using Epicurious’ bechamel, leftover roasted chicken and pantry staples like canned mushrooms, and frozen peas and corn (all easily substituted with fresh ingredients or other vegetables as available).
Next up, the crust. While not exactly a crust (it turned out to be more bready than crusty), For No Gain’s A Very Possible Pie recipe fit the bill nicely. It called for everything I already had, no trip to the store required. And I’ll use a cup of sourdough starter. Perfect.
- 2 tbsp butter
- 2 leftover roasted chicken breasts, shredded
- 1 cup mushrooms
- 1/2 cup peas
- 1/2 cup corn
- 1 tbsp Worchestershire sauce
- 2 tbsp flour
- 1 1/4 cups milk
- 1/4 cup bourbon (optional)
- Seasonings to taste: Garlic powder, onion salt, paprika, Italian seasoning, freshly ground pepper
- 1 cup sourdough starter
- 3 eggs
- 2 tsp baking powder
- 3 tbsp melted butter
- 1/2 tsp each salt, garlic powder, onion powder, thyme, parsley
- Grated cheese for topping
Sautée chicken in butter. Add mushrooms, peas, corn and Worchestershire sauce. Stir in and cook flour. Add milk and bourbon, if desired. Add seasonings to taste. Transfer filling to 9″ buttered pie dish. Beat all the ingredients for the “crust” and pour over ingredients in the pie dish. Bake at 400 degrees for about 20 minutes, top with cheese, bake for an additional 15 minutes.
Verdict: Pretty yummy, versatile and easy “use your leftovers” type dish. I would make this again.