Mini Sourdough Bread Bowls

One of my all-time favorite meals on the face of the planet is soup or chili inside a sourdough bread bowl.  Usually, I'm pretty conscientious about the calories I throw away at restaurants, but when I see bread bowls on the menu, I know I'm done for.

If I could eat it everyday, believe me, I would.  It would probably prompt me to eat more soup than I already do.

However, I'm still acutely aware that these tasty, edible bowls are no where near healthy for me or my waistline.  That's why I tried to alter these up to be a little healthier.

Well, maybe not healthier, but smaller portioned.  Instead of ladling my soup inside the bread bowl, I've just been using these mini loaves to dip into the soup.  It provides the same taste of delicious hearty soup in a soggy, thick dough with a dense, crunchy crust.

It tastes the same with nowhere near as many carbs to weigh you down.

You can have your bread bowl and eat it too!

For my first adventure into sourdough, I bought a pre-made starter.  I don't make enough bread to justify maintaining a living starter in my fridge indefinitely, so I took a shortcut.  I don't see how a homemade starter would have changed the results as this bread came out fantastic!



Mini Sourdough Bread Bowls

2 cups sourdough starter
6 cups flour
3 cups water
2 tbsp sugar
1 tbsp salt
1 tbsp yeast


Mix all of the ingredients together in a stand mixer for 8-10 minutes.

Place the ball of dough in a greased bowl and allow it to rise for at least one hour.

Preheat oven 425F.

On a floured surface, cut the dough in half.  Save one half for a second batch.  Cut the first batch into 5-6 pieces.  Gently knead the dough into small bread loaves.

Set 5-6 loaves on a large baking sheet.  Bake 15-20 minutes or until crust is brown and hardened.

Serve with soup or chili.




Listening to:   Chris Brown - Forever