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.