Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.
You know those meals you can make when you have no cohesive ingredients in your fridge, and you’re putting off a trip to the grocery store for as long as possible? In my house it’s things like crispy salmon burgers, fried eggs, or potato soup. Staple meals.
What is your definition of a perfect staple meal? For me, it is one that has only a few basic ingredients. It can be adapted to suit what you have on hand. And it must, of course, be a healthy square meal.
This one has it all; protein, fats, carbs, veggies. The sourdough starter makes a bread layer over the top of whatever filling you decide on.
I originally read about this idea over on the Traditional Cooking School Blog. I adapted it a bit and have been enjoying it for many years!
The Sourdough skillet is the perfect staple meal. Perfect when you don’t have dinner planned and just need to throw something together quickly, which is my specialty. I’m not one to typically plan meals. I like to open the fridge, look to see what we have and gather inspiration.
Tips:
- If you are totally new to sourdough, check out how to make your own sourdough starter here.
- This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I’ve included some of my favorite variations below.
- I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
- This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
- If you are not adding meat like ground beef that has natural fats in it, I would suggest adding a little butter or olive oil to the bottom of the pan so the veggies don’t stick.
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Filling Ideas:
Veggies (any will do): peppers, onions, corn, green beans, peas, carrots, potatoes, tomatoes, zucchini, etc. The possibilities are really endless.
Meat (totally optional): ground beef, ground chicken or turkey, sausage, pork, shredded chicken, etc.
Salt – I like sea salt
Pepper and Herbs (again, optional)
Fed Sourdough Starter (more on that HERE) or sourdough starter discard. A starter made with all-purpose, whole wheat flour, or other type of flour should work just fine. I have not tried it with a gluten free starter.
Eggs
Cheese (once again, OPTIONAL): If you are dairy free you can skip this and use coconut oil rather than butter.
Baking Powder
Butter (or even coconut oil… some kind of fat)
So, let’s tally up the things that are a must: Veggies, sourdough starter, eggs, baking powder, salt, some kind of fat.
For a grand total of SIX (did I count that right? ONLY 6??) ingredients!
If you don’t have THAT on hand, well then get ye to the store, post haste!
Sourdough Skillet Ingredients:
Sourdough Mixture to go on top
In a large bowl, mix:
- Fed sourdough starter: This is an active sourdough starter that has been fed 4-12 hours before starting the recipe. It should be active and bubbly. While I typically use a fed starter, sourdough discard will also work since baking powder is the leavening agent.
- Eggs
- Salt
- Dried herbs (optional)
- Butter (or coconut oil)
- Baking powder
Four cups filling
Options for filling could be:
- lentils
- ground beef
- black beans
- shredded chicken
- onions, peppers, garlic
- carrots, potatoes, green beans
- zucchini, tomatoes, basil
I could go on and on. The options are endless. The beautiful thing about this dish is that itโs more of a concept than a recipe.
Tools you may need:
Cast iron skillet or skillet and baking dish
Knife
Cutting board
Cheese grater
How To Make Sourdough Skillet
Preheat the oven to 400 degrees.
Sautรฉ the beef (or whatever meat you choose) in the cast iron skillet on the stove. After the beef is completely cooked, place on a plate and set aside.
Sautรฉ the mixed veggies and cilantro in the cast iron skillet.
While the veggies are cooking on the stove, in a large mixing bowl, mix together the sourdough mixture of sourdough starter, eggs, salt, butter, and baking powder.
When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.
Stir to combine the beef and veggies.
Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with grated cheddar cheese.
Bake for 25 minutes, or until bread is cooked through and golden brown.
You could seriously have this sourdough skillet every single night and never feel like you’re eating the same thing. Ok, I typed that and then realized it could be a slight exaggeration. But, for real, imagine all the possibilities!
If you need my help brainstorming, I put together a quick little ebook with five recipe variations. You can snag that up HERE.
Enjoy!
Storage
Store in an airtight container for up to 3 days. Reheat by placing it in an oven at 350 degrees until hot.
Sourdough Skillet Variations:
Maple Sweet Potato Chicken Sourdough Skillet
- 3 medium sweet potatoes
- 1 small onion
- 2 tbs butter
- 2 tbs fresh thyme
- 1 teaspoon salt
- 2 tbs maple syrup
- 3 cups cooked chicken
- Mozzarella cheese on top
- Sourdough topping mixture
Farmers Market Sourdough Skillet
- 1 small zucchini, sliced
- 1 small onion, diced
- 1 medium tomato, chopped
- 1 large bell pepper, diced
- 2 tbs butter
- 1 lb sausage
- 2 tbs finely diced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Cheddar cheese on top
- Sourdough topping mixture
Is cooking with sourdough starter healthy?
Yes. It is already fermented and the grains and phytic acid have been broken down. So it is more nutritious, is easier to digest, and has a lower glycemic index compared to unfermented grains.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- How to Make a Sourdough Starter from Scratch
- Sourdough Pizza Crust
- Our Favorite Sourdough Pancakes Recipe
- Sourdough Tortillas
- No-Knead Sourdough Bread Recipe
- Sourdough Biscuits
- Sourdough Cornbread
Thank you so much for stopping by the farmhouse!
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Skillet
Video
Ingredients
- 1.5 cups sourdough starter
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon basil
- 3 tablespoons butter, or coconut oil
- 2 teaspoons baking powder
- 1 pound beef
- 4 cups mixed veggies, Such as peppers, red onions, mushrooms, and corn.
- 1/4 fresh cilantro
- 1 1/2 cups cheddar cheese, optional
Instructions
- Preheat the oven to 400 degrees.ย ย Ideally, if you cooked your filling in the cast iron skillet, it is already preheated.ย Preheating is the best step to take to ensure nothing sticks.
- Saute the beef in the cast iron skillet on the stove.ย After the beef is completelyย cooked, place on a plate and set aside.ย
- Cook the mixed veggies and cilantro in the cast iron skillet.
- While the veggies are cooking on the stove, mix together the sourdough mixture of sourdough starter, eggs, salt, basil, butter, and baking powder.
- When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper.ย Stir to combine the beef and veggies.
- Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with 1.5 cups grated cheddar cheese.
- Bake for 25 minutes, or until bread is cooked through and golden.
Notes
- This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I've included some of my favorite variations below.
- I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
- This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hello. I am wondering if I could substitute ground flax for the eggs so my granddaughter, who is allergic to eggs can enjoy?
I’ve not personally tried that, but if you’ve used it as a swap it should work in this recipe.
Hi! I was wondering if I could replace the eggs with ground flax to make this dish appropriate for my granddaughter who is allergic to eggs?
Hi! Super new to this sour dough stuff. If I’m planning on making this for dinner, would I take my starter out of the fridge that morning, feed it, then take from the starter what I need for this meal come dinner time? And then do I feed my main starter again right after or wait until the following morning?
You can use fed starter or discard for this recipe. So you can feed it and take out what you need, but you should also be able to take it straight from the fridge. I would recommend checking out my video where I show how I use my starter from week to week: https://youtu.be/Yf6t6GcjH8E?si=tzVssraY7m7Rppy_
So you think the eggs are completely necessary? We do a pizza similar to this (in the cast iron) and do not add egg – just straight discard.
The egg does act as a binder. You could try it and see!
Husband loves my bread but said this was too sour. What did i do wrong?
If you have any hooch in your starter, are you mixing it into your starter or pouring it off? That’s one way that the bread can taste a little more sour!
I cooked this recipe today. It is fabulous !! Thank you for sharing such wonderful recipes
Glad you enjoyed it!
I make this at least once a week! My family loves it!
Starter & discard vary in volume sometimes. Do you know how many grams equals 1 1/2cups of discard. Thanks!
This dish was absolutely delicious, Thank you so much! I used the recipe for Thanksgiving leftovers, but I will certainly be using the idea for other things as well!
So glad you enjoyed it.
Did you use a 12″ cast iron skillet or a different size?
A 12″ cast iron skillet will work!
We have made this three times this month! Once with turkey and veggies, twice with beef and other leftover veggies. So easy to sub what you have and get a well rounded meal on the table.