Sourdough grilled bread

Mark Bittman's recipe from How To Cook Everything. Pg 227.


Sourdough Starter
1-1/2 cups all-purpose flour
1/8 tsp. instant yeast
1 cup warm water

Stir together. Cover loosely, and let stand at room temperature. Stir every 8 to 12 hours. The mixture will become bubbly and eventually develop a sour smell. If your kitchen is warm, this may happen in 24 hours; usually it takes a couple of days.

To maintain the starter, add about 3/4 cup of flour and 1/2 cup of water to the remainder and stir well. Cover and refrigerate. [I usually leave it at room temperature until it bubbles, so I'm certain that it's still "alive."] Use within a week or add a little more flour and water to keep it going. If you always take half the starter and rejuvenate it this way, it will last forever.

I baked this on the Traeger grill. I preheated it in high with the pizza stone on the grill. To have steam, I added a pot of boiling water to the grill top. I used a pizza peel lined with parchment to transfer it to the stone and removed it after 5 minutes. I turned the heat down to 350 and cooked until the internal temperature was 190.

Homemade gyros

I decided to finally try my hand at making homemade pita bread. Once again, my King Arthur flour cookbook came to my rescue with a fantastic whole wheat recipe.


The pitas are delicious on their own. It will be hard to eat store bought pita bread again ever! 
We were initially going to have steak and salad for dinner but only had two small steaks which was not going to feed all of us. I thought pitas + steak = a gyro (sort of). We had a bunch of Greek yogurt, cucumbers and garlic so that made the perfect accompaniment along with my grilled onions and red peppers.



Allow dough to rise until doubled in bulk. http://www.kingarthurflour.com/recipes/organic-wheat-pita-with-fruit-salsa-recipe - click for recipe for the pita dough



Roll out to 6" diameter

Bake on stone until it balloons, appx 3-4 min. then turn over and cook for 2-3 more minutes



http://greek.food.com/recipe/tzatziki-59336 - for recipe



Caramelized onions and peppers.

Grilled New York steaks.

Fun with pizza dough

I found a very easy homemade pizza dough recipe that you make and it lasts in the fridge for seven days. The dough will make 4-5 pizza crusts depending on the thickness. Since I have a pizza stone and the Traeger grill this has been all the motivation I have needed to experiment with new pizza toppings.

In the past few weeks we have had regular traditional pizza and pesto pizza, but I have also delved into cheeseburger pizza, barbecue chicken pizza and finally taco pizza.

I have already shared photos of the hamburger and barbecue chicken pizza on Facebook. This is a shot of the taco pizza. These have all been fun to try out on my family. I have.probably been the most skeptical when making it and they all have been surprisingly tasty.

More pizza adventures and pictures coming soon.