1.5 cups Sourdough starter
4-5 cups Flour
2 1/4 teaspoons Yeast
1 teaspoon Salt
1 cup Warm Water
Make your sourdough starter several days ahead.
Mix half of flour, yeast and salt in your mixing bowl. Mix in starter and warm water with your dough hook. Mix on medium for 2 minutes. Scrape bowl. Beat on high for 2 minutes. Stir in remaining flour.
Place dough on floured surface and knead for 8 minutes, until smooth. Grease your mixing bowl with shortening.
Turn dough in bowl to coat. Cover bowl loosely with damp kitchen towel and let rise 30-60 minutes. It should double in size. Grease a large cookie sheet with shortening and sprinkle with cornmeal.
Punch dough to deflate. Divide into 12 dough balls. Shape dough balls and space evenly on sheet. Cover loosely with damp kitchen towel and let rise 30-45 minutes, until double. Preheat oven to 400 degrees Fahrenheit. Cut X slashes in tops of each roll with a serrated knife. Bake 20-25 minutes or until golden brown. Cool on a wire rack. At this point, you can eat them as-is as sourdough rolls (don’t worry, I won’t tell your kids). To make the pockets, when rolls are cool, cut tops off at an angle to create a hollow “bowl” inside the sourdough roll. Serve with several tablespoons of thick soup or even pasta casserole inside.
Come back tomorrow to see these pockets filled with delicious condensed Broccoli Cheddar Soup made with whole foods, adapted from 101 Cookbooks’ Broccoli Cheese Soup.