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



  • 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


  • 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)


  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.


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!

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



1 c buttermilk

1 dash filtered water

2-3 T white flour

½ tsp caraway seeds


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.


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.

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,


My Sourdough Journey

In my Journal entry from January 16, 2021, I mentioned that Mom gave me a sourdough starter for my birthday. I wanted to start making sourdough bread again but hadn’t taken the time to mix up my own starter. So, this was the perfect birthday present! Now that my sourdough is ready to be baked with, I have dubbed Saturday’s “Sourdough Saturday.” Bread is almost an all-day process, so I thought this was a fitting title!

Oh, did I also mention that I thought the starter my mom gave me wasn’t ever going to become active, so I made a new starter? Then I feed my mom’s starter, and it came to life in a big way, so now I have two starters to maintain! I wouldn’t suggest this if you are strapped for time. I am just having a hard time throwing one away. It seems wasteful! But I’ll get into what I am doing with my starters in a minute. To simplify things, I’m going to call the starter Mom gave me “Counter Mother” since that is what sourdough starter that is kept on the counter is called in the sourdough world anyway (It is a bizarre term for sourdough!). And the starter I made will be called “Refrigerator Mother” since I’m going to keep it in the fridge from now on.

Making Rolls

Sourdough Rolls Take One

This week was the first time my starter was active enough to bake with. Bread takes 6-7 cups of starter and, I didn’t have that much. I decided to make rolls and bagels instead. For the rolls, I used my Refrigerator Mother. For the bagels, I used my Counter Mother (see how that could be slightly misconstrued?). What I like about bread-making is, even though it is almost an all-day process, you really only spend half an hour to an hour in the kitchen actually making the bread. And freshly baked bread smells lovely and tastes even better! Rolls are made using the same process you would use for bread. You mix up the dough and let it rise for two hours. Then you form the rolls, put them in the pan, and let them rise for another two hours. Finally, you bake them. I started with the rolls first because they have to rise twice.

The Bagels

Bagels are a little different. You mix up the dough and let it rise for two hours, then you form the bagels. You boil them in water for 4 minutes before brushing them with an egg/water mixture and baking them. It is a bit more of a process than rolls, and it didn’t help that my Counter Mother wasn’t quite active enough to be baked with yet. I should have given it another week before I used it to bake with. Because it wasn’t as active as it should have been, the bagel dough didn’t have enough flour in it. They turned out misshapen and hard as a rock. But we’ll try again next week!

What to do With the Starter

Once I finished using the starters, I put the Counter Mother in a clean glass bowl and put it on the mantle above the pellet stove. This spot is the warmest in the house, and sourdough needs a warmer environment to thrive (70-73°F). I don’t keep my house that warm when I am gone, so the starter will take more time to become active and start growing on its own. The Refrigerator Mother obviously went into the refrigerator after I was finished with it. I put it into a glass mason jar with a glass lid. I also added quite a bit of flour to the starter, mixed it in, and packed flour on top without mixing it, hoping this would slow down the starter’s growth. I won’t feed it until the night before I am ready to bake with it (Friday night). Since this starter won’t be a big as the Counter Mother, I will use it for bagels or rolls and not breads that require more starter.

Keep checking back each week for more updates on my sourdough journey. As I do more baking and more research, I’ll share what I have learned with you! Subscribe to get all of the latest posts in your inbox!

Happy Journeys,


January 16, 2021

Sourdough Saturday. That is what I have decided to call Saturdays from now on! Mom made me a sourdough starter for my birthday. If you had told me five years ago that I would be over-the-moon excited about getting sourdough starter for my birthday, I would have said you were crazy. But the presents we get the most excited about definitely change as we get older! Today was the first day my starter was ready to bake with. From what I have read in the recipe book Mom also gave me for my birthday, once the starter is ready to bake with, you will have to bake with it at least once a week. I know what you’re thinking, “Shayne, why are you putting this on your blog for busy women if it is going to be a time-consuming project?”. Well, just stay with me for a little longer. I am working to simplify the sourdough process for all of us (if you want to know more about sourdough, visit the Cooking section).

Side note: I am calling the sourdough starter Mom gave me “Refrigerator Mother” (since this is what the sourdough industry calls a starter you keep in the fridge). The starter I made, I’m calling my “Counter Mother” (again, this is the name the industry gave to a starter that sits out on the counter). It is a little strange to call the starter “Mother,” but it makes for a good laugh!

I didn’t have enough of either starter to make bread, so I made bagels and rolls instead. I used the Counter Mother to make the bagels and the Refrigerator Mother to make the rolls. This was the first time I had made bagels, and it didn’t go so well (which is why there aren’t any pictures of them!). I think the starter wasn’t quite active enough, and they ended up not having enough flour in them, which made them not hold their shape. I have made rolls before, and they turned out much better. Also, the Refrigerator Mother was much more active, so they raised like they were supposed to. They actually raised more than they were supposed to, so I ended up with quite large rolls!

Sourdough Rolls

All in all, I started this journey at 5:30 in the morning and was finished by 1:30, but my kitchen was a mess, and I’ll probably spend the rest of the week cleaning it up! But it was fun and made me realize that I missed making my own bread. I used to make bread in high school and college (once I moved out of the dorms). And it was gratifying to slice into freshly baked bread and slathered it in butter!  Do you have experience with sourdough? I’d love to hear any advice you would have for me! Use the comments below or go the my contact page.

Happy Journeys!