Sourdough Stromboli Recipe

Here is the Sourdough Stromboli recipe I use on Sourdough Saturdays. I use the refrigerator mother for this recipe since it only uses 1 1/2 cups of starter. Although, I have been baking quite a bit lately, so my refrigerator mother has become another counter mother! I love this recipe for its versatility and how easy it is to whip up. I usually make the dough one night (or in the morning on a Sourdough Saturday). Then assemble and bake it the next night. All in all I spend about a half an hour in the kitchen actually making the Stromboli.

I have mainly been eating the Stromboli for breakfast because it is easy to quickly pop it in the microwave and take it with me. I don’t very often leave myself enough time in the mornings to eat at home, so I eat in the car on my way to work. If you want to read more about the Stromboli I have made with the Sourdough Stromboli recipe, hop on over to this journal post!

Sourdough Stromboli

Sourdough Stromboli is an easy to make, grab-and-go meal. Personally, I bake Stromboli about once a week and use it for for quick breakfasts. It is also a great recipe because you can substitute ingredients in the filling to make it your own!

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

Dough

  • 1 1/2 C Sourdough Starter
  • 1/2 C Water
  • 1 Tbsp Olive Oil
  • 1 tsp Honey
  • 1 tsp Salt
  • 1-2 tsp Rosemary (Optional)
  • 2 C Flour

Filling

  • 1 C Feta (Divided in half)
  • 1 C Mozzarella (Divided in half)
  • 1 C Sharp Cheddar Cheese (Divided in half)
  • 1/2 C Sliced Pepperoncinis (Divided in half)
  • 24 Slices of Salami (Divided in half)

Instructions

  1. Mix all ingredients for the dough, mixing in the flour last. Dough should be slightly tacky but workable.
  2. Flour a cutting board or countertop and knead dough until smooth (dough shouldn't stick to your hands or the cutting board). Make sure to not over-knead. The dough shouldn't be stiff.
  3. At this point you can refrigerate the dough for up to 24 hours, but it doesn't have to be refrigerated. To refrigerate, put a little olive oil in the bottom of a bowl (one that has a lid) to prevent the dough from sticking to the bottom. Cover with lid and put in refrigerator.
  4. To make Stromboli, divide dough in half. Roll dough out into 12"x6" rectangle about a 1/4" thick.
  5. Sprinkle half of the Feta, Mozzarella, and Sharp Cheddar Cheese onto dough. Add half of the pepperoncinis. Place 12 slices of salami on top of cheese filling. Starting with one of the short sides, roll dough until the opposite short side is underneath the rolled log. Tuck excess on the sides underneath the log and pinch all seams to make sure the filling can't spill out during baking.
  6. Place rolled log on buttered baking sheet or line the sheet with parchment paper. Place in warm spot to let rise for 30 minutes.
  7. Preheat oven to 425 degrees Fahrenheit. And bake Stromboli for 20 minutes. After 20 minutes, cover with tin foil to prevent the top from becoming too brown. Bake for another 20 minutes. Take out of oven and let cool.
  8. Storage: Once the Stromboli is cooled, refrigerate. Or slice it and put in freezer for later! It lasts in the fridge for up to 2 weeks and in the freezer for 2 months.

Notes

Recipe adapted from Wild Bread: Sourdough Reinvented by MaryJane Butters.

You can add anything you like to the filling. For example, pepperoni, artichoke hearts, chicken, other cheeses, or anything you have on hand.

I highly recommend using parchment paper on your baking sheet. Most of the time when I bake my Stromboli, I don't get the seams all the way sealed, so the melted cheese tends to escape a little bit. Parchment paper makes the clean-up so much easier.

After the first 20 minutes of baking, you want the top of the logs to be slightly browned. If they haven't started browning, I wait a couple more minutes before covering it with tin foil.

The measurements for the filling are approximate. My cooking philosophy is to add until it looks about right, so I haven't every actually measured my filling ingredients!

March 27, 2021

A nice day for a mini cattle drive!

We were finally able to move cows on a nice day! Which was good because we had a lot of small moves to make. We are starting to get everybody shuffled around and grouped the way we need them, to all be moved off the home place this week. We spent the day bringing them in from over here and gathering from over there and sorting them and putting them back out over yonder. We split the calves (and a few cows) into five different groups and attempted to sort all of them simultaneously. It was no easy task, and Mom and I were so confused by the end of the day, we didn’t know which way was up! So hopefully, we got everyone into the right group! But we had fun, and that is all that matters (at least that’s what we tell ourselves!).

Beau and the Calves

Now we can breathe a small sigh of relief (or we can when most of the calves are finally moved out of our “ranch headquarters”). Life gets less rushed and busy once all our cows are out on pastures and don’t have to be fed every day. Of course, this brings its own challenges and headaches. Now we start building more electric fences, checking on all the different herds regularly, keeping everyone watered sufficiently, etc. But those are troubles for tomorrow!

Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.

Matthew 6:34 NIV
Hope is becoming quite the cow dog!

Join The Sojourner’s Journey email list to get all of the latest updates on the herd!

March 25, 2021

It has been so windy here lately, ya’ll! If the wind isn’t going to blow in the rainstorm we desperately need, then, in my opinion, it can just stop! I’m not the only one who is tired of the wind. Apparently, big, tough boys become babies in the wind. I have had the bulls at my house for the winter. And two of them found the lowest spot they could to try to get out of the howling wind. They found a place where they could hide in the tall bunch grass and sagebrush to keep out of the wind, and they weren’t going to budge for anything, either. They just watched me walk right by them several times while doing chores and didn’t move a muscle. Thankfully, I live in a draw, so the wind isn’t as bad right at my house as up on top. But when the wind is whipping, it doesn’t just stay on top of the hill, where I would like it too. I am hoping it will die down a little sometime soon, otherwise I might just blow away one of these days!

Getting out of the wind

Moving Cows to Spring Pasture

After having a few weeks of warm spring weather, the cold has hit again! Thankfully it didn’t rain or snow on us while we were moving cows (or maybe not since we are going back into a drought). At least we didn’t have to deal with being wet and miserably cold. I was hoping to get pictures of our ride, but the wind was too chilly to take my hands out of my gloves for long. So I only took one picture of our second ride!

Every spring, we move our mama cows to the river to have their calves. Both of the moves we make to the river are tough rides, and we can’t take any little babies. So we try to get them to the river before they start calving in mid-March to the 1st of April. This is the first year we haven’t had at least one calf on the ground before moving them, so everyone got to go with us.

The first move we made is the more difficult one. It is very steep and rocky, so much so that for the last mile, we tie our horses and go in on foot. Which is fine going downhill, but coming back up is a struggle! Especially since it is my first real bit of exercise after a slightly sedentary winter, so I was pretty out of shape. Mom walks everywhere, so she is in excellent shape and has no problem breezing back up the hill! But I was most definitely huffing and puffing. We all made it out alive (it was a little touch and go for a while!), and it went pretty smooth.

The second move we made was much easier because we don’t take them clear down to the river. We only take the cows about a quarter of a mile down the hill. We still have to walk that quarter of a mile, though. The quarter of a mile down the hill turned out to be more like ¾ of a mile because we took the wrong trail. We went too far down the hill before we turned to go along the hillside and had to drive the cows up a steep draw into where they get water. But, again, we made it, and everyone was happy when it was all over!

For the next couple of months, they’ll stay on the river, and our moves will be easier. We basically just keep opening gates to the next pastures and let the cows move on when they are ready. Once most of them are out of the old pastures, we take a ride through and clean out the ones that hadn’t already moved on. But the old cows know the routine and teach the younger ones, so it is much less labor-intensive! Hopefully, I will be able to get more pictures next time around, though!

Happy Journeys,

Shayne

Refrigerator Mother Starter Recipe

As you have read in my blog posts, My Sourdough Journey and Sourdough: Take 1, I use two different sourdough starters. One of them ended up being my Counter Mother, and the other my Refrigerator Mother. This is the recipe that was used for the Refrigerator Mother. My mom found this recipe and used it for the starter she gave to me for my birthday (more about that in My Sourdough Journey).

Make your own Sourdough Starter

(from www.ourgabledhome.com)

Ingredients:

1 c buttermilk

1 dash filtered water

2-3 T white flour

½ tsp caraway seeds

Directions:

Combine all ingredients in a glass jar. Lightly cover and leave in a warm, undisturbed spot. Check every day for progress. You can also stir it. Depending on the environment, it may take about 7 days for the starter to become active. It will have a ripe smell and be bubbly when it is ready to use. You can also drop a small portion in water. If it floats, it is ready to use. Once the starter is ready to bake with, feed it ¼ to ½ cup flour and the same amount of water twice daily. If you aren’t going to bake with it every day, you can keep it in the refrig. Add ¼ to ½ cup to your glass jar, add enough flour to make a stiff mixture, and place in the fridge. You slow down the growing process by adding more flour and keeping it cold. The night before you are ready to bake, take the starter out of the fridge, add water, and place it on the counter.

Notes:

I found that I had to feed my starter for it to become active. So if by the 7-day mark it still isn’t bubbly, I would recommend feeding it ¼ cup flour and ¼ cup water.

Don’t worry about the caraway seeds affecting whatever you are baking. They added no flavor to my baked goods and were mostly gone by my third Sourdough Saturday.

Now that I am baking regularly with both of my sourdough starters and feeding them the same (although one is left out on the counter, and this one is in the fridge until I’m ready to bake), I can’t tell any difference between the two. But the Counter Mother was definitely the easier one to start. I’ll go into more detail about why in my recipe for the Counter Mother! To stay up to date, subscribe to my email list using the form below.

March 8, 2021

Things have been really hectic lately, so I have been a little lacks in posting. Blog posts this spring will be sparse, but I promise I am still thinking about you guys! I figured I would update you on how my sourdough journey is going since baking has been about the only consistent thing I have done recently. I have only made bagels one more time, but I bake bread, calzones, and Stromboli nearly every week.

Sourdough bread

Sourdough bread is probably my favorite bread, which is partially why I have started baking with sourdough. I love to toast a slice and slather it with butter and honey. It makes my mouth water just thinking about it! I have made sourdough loaves a few times since I last posted, and I am happy to announce that the loaves have gotten better over the weeks. My Counter Mother is happy as a clam, bubbling away, which really helps the bread baking process. My loaves rise well now instead of staying flat and dense. One week, I forgot to cover my loaves with a damp towel, and those ones turned out drier than I would have liked. But other than that, the bread is coming along nicely.

Calzones

A calzone is basically a pizza that has been folded in half, and the edge pressed together. So it is pretty hard to go wrong with this recipe! The first week I made them, I made a pesto chicken filling. It was delicious, but my family (I give my parents and grandparents part of my baked goodies each week) isn’t a huge fan of chicken. So I have used beef in the more recent calzone recipes. I will share the recipes I have used in a later post!

Stromboli

Stromboli has become my go-to breakfast. It is relatively simple to make and isn’t very time-consuming. So I bake on on Sourdough Saturday and eat it for breakfast the rest of the week (if it lasts that long!). In this recipe, I use beef salami from Holmes Beef, pepperoncini, olives, feta or ricotta cheese, and mozzarella (if I have it) or cheddar cheese. All you do is make the dough, slice and arrange your ingredients on the rolled-out dough, let it rise, and bake. It only takes me about 1-1.5 hours total in the kitchen. I refrigerate the dough after making it so I can bake it whenever I am ready. The dough only lasts for about 24 hours in the fridge, so if I’m not going to be ready to bake it I throw the dough in the freezer.

It has been fun to do a little experimenting with my sourdough and find what works best for my busy schedule. I would love to hear about your baking journeys, whether they include sourdough or not! Leave a comment below, and don’t forget to subscribe to my email list!

New Candle Centerpieces Are Here!

Simply Purple Centerpiece is LIVE

I am super excited to announce the Simply Purple centerpiece box went live earlier today! As I mentioned in my post, New Product on Etsy, Simply Purple is the first centerpiece box I am adding to my Etsy shop. It is also the first box in my spring décor line. I love the simplicity and elegance of this centerpiece. The Simply Purple centerpiece comes with a bouquet of purple and white flowers, a vase with clear gems for filler, and two tealight candles. It is the perfect touch of color for any room in your home. Put it on your dining room table or on a coffee table in the living room. Even arrange this centerpiece on your guest bedroom nightstand!

Simply Purple Centerpiece

And, as I promised, get 15% off when you order any centerpiece box in February! Just use the offer code, THESOJOURNERSJOURNEY, to claim your coupon. This coupon is exclusively for my fellow journeyers! Remember, I only add one of each individual centerpiece, so get yours before they’re gone! Click on the link to be taken directly to CowgirlCreations97.

Happy Journeys!

Shayne

Meet the Herd: The Cows

So far, in the Meet the Herd series, you met my quarter horse gelding, Beau. Now you get to meet the cows! I currently only have 11 cows, as I mentioned early in my post, About the Sojourner’s Journey. My operation is a cow/calf operation. This means I have mama cows that raise calves that I then use as replacements for my herd (heifers) or locker beef (steers). All of my cows are red or black Angus. I like the Angus breed because they hold up well in a high desert environment. The high desert can be a challenging environment to raise livestock because of the lack of water and grass (although I would take it over the desert any day!) But it is the challenge that makes it all worth it!

Since I have so few cows, I run them with my parents’ herd. It makes it pretty easy for me since I work a full-time job, Mom takes care of them during the weekdays, and I help out when I can on the weekends. I can also be involved in some of the decision-making as my family work to transition me into the business. I talk about our transition experience so far in the post, January 1, 2021, if you would like to read more about how we are approaching the transition. Some of the decisions we have decided to make have been difficult ones. We are trying to change our program so that our cattle can be more self-sufficient and need fewer inputs (and thus, we put less money into them). I will talk more about the changes we made to our program and what it means for the cattle, land, and our family in later posts. So make sure you keep checking back with The Sojourner’s Journey to read more about my journey!

Happy Journeys,

Shayne

Sourdough: Take 2

This was the second week I made sourdough. If you want to read about the first week, click on the link. This week’s sourdough turned out much better than last week’s, and I’m attributing that to the fact that both starters were more active this week. If you haven’t read my first post about sourdough, I’m calling the starter I leave out “Counter Mother.” And the started I put in the fridge, “Refrigerator Mother,” so we can all keep them straight! This Saturday, I made bread from my Counter Mother and bagels from the Refrigerator Mother.

I pulled out the Refrigerator Mother on Friday night. I fed it, leaving it out overnight to allow it to become active again. The next morning, it had doubled, which means that it was active enough to be kept in the refrigerator. I added more flour to the bagel dough than what the recipe called for, and when I formed the dough into bagels, it was much easier to handle. The bagels still didn’t hold their shape ultimately, but they weren’t as fluid as the first time I made them. The recipe called for semolina flour, which I didn’t have either of these times, but I finally got some, so next week I’ll add that and see if it helps the bagels at all.

Making sourdough bread

I made bread with the Counter Mother. It was also more active than last week. If you remember, I didn’t have enough starter to make bread last Saturday, so I made rolls instead (bread takes 6-7 cups of starter). I only had 5 cups of starter, after I keep a ½ cup back to keep as my Counter Mother, but I just reduced the rest of the ingredients to make it work. The bread didn’t rise very much, so the starter still isn’t as active as it should be (partly because my house is a little colder than sourdough likes). The loaves turned out small and chewy, so they’ll be toaster loaves!

Ready to go into the pans

Overall, this Saturday’s bake day turned out better than last week’s, and as the starters become more active, the breads will also improve. As I get more practice, they should improve, as well! I love making bread because it is so relaxing and a great way to clear my head. Definitely an excellent ending to the week! I hope you have enjoyed learning more about my sourdough journey. To get next week’s sourdough update directly in your inbox, subscribe to The Sojourner’s Journey!

Happy Journeys,

Shayne

Why I LOVE FitOn

I don’t know about you, but I would never workout if I had to go to the gym. For one thing, I live about an hour away from the nearest one! But even if I lived closer, I still wouldn’t go. It is too easy to just drive by after work and think about how tired I am or how much stuff I HAVE to get done tonight. I also have a hard time working out using my own regimen or equipment. I lose focus or decide one move is too difficult, so I move on or skip the workout altogether. But then I found this workout app called FitOn.

FitOn

I absolutely love this app. I have tried other workout apps and meal apps, but FitOn by far is my favorite. First of all, it is cheap. You can use the app for free and get great workouts. With the free version, you can’t download workouts or access their meal plans. Since I don’t have internet at my house (which has been the worst, best decision of my life), I went with their PRO plan. It only costs $20/year, so really it was a no-brainer! I mostly use the app for their workouts, but I have also found some great healthy and easy recipes.

Fitness plan on FitOn

Workouts

They offer a variety of workouts for all areas of the body from different trainers. The workouts range from easy, low-intensity stretches and yoga to high-intensity cardio burns. Most of their videos are geared towards beginner and intermediate skill levels. One of the best things about FitOn is their workouts range from 5 minutes to an hour. So if you’re feeling rushed (or just lazy that day, which is usually me!), you can pick a 10-minute workout. If you have more time and want to go hard, you can choose a 45 minutes workout. Or combine two, three, four different videos. You get to customize it to what you need that day!

They offer a wide variety of workout selections!

Meals

FitOn also offers meal plans. You fill out a little questionnaire, and they set up a nutrition goal for you. This plan comes with recipes, advice, and ideas based on your plan, as well as the meal plan itself. In the advice section, they not only go into nutrition, but they also cover wellness. This includes mental and physical health. I don’t use the meal plan as much because there isn’t any way to download and save recipes. But I have tried a couple of them, and they have a great variety of recipes for all diets!

Upgrade to pro to get a customized meal plan

Overall, FitOn has been one of the most user-friendly workout apps that I have used, and I am definitely in love! They provide easy to use workout videos (complete with a trainer!) and meal plans that are all based on your fitness goals. This is the perfect app for us busy women because they make it so effortless and doable! What apps have you used and like the most? Do you have any advice for those of us who struggle to keep a regular workout schedule? Comment below!

Happy Journeys,

Shayne