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 it’s 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.
Sauté 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.
Sauté 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
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. Ideally, if you cooked your filling in the cast iron skillet, it is already preheated. Preheating is the best step to take to ensure nothing sticks.
- Saute the beef in the cast iron skillet on the stove. After the beef is completely cooked, place on a plate and set aside.
- 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. 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.
Video
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.
Karen Auble says
Hi, what size cast iron skillet did you use? Thanks
Lisa Bass says
I use a 12″ skillet.
Kelly says
I followed the amounts for the starter and the eggs but switched it up by using our farm raised breakfast sausage with peppers, onions, greens and roasted potatoes. Used our own made cheddar and it came out excellent! Also added in garlic, dill, parsley and chives. I can’t wait for growing season so I can throw in lots of fresh veggies and herbs. We are processing chickens soon and I think I’m going to try this with shredded chicken next!
K.T says
Made this today and it totally burned from the bottom and was undercooked from the top :S
Next time I will try to put the skillet in the oven.
Laura says
Yum! I used discard that was over a week old and this and that from my fridge and pantry. So easy and delicious!
Lisa Bass says
Thanks for sharing your feedback!
Pam Brown says
Great use of sourdough starter! Love this recipe made a taco skillet use pinto beans with beef, use leeks I had cleaned and chopped, did olives diced tomatoes, corn, cilantro, sweet pepper, . Put in Mexican oregano, cumin, chili powder, green chilies.
Was wonderful Thank you!
Joe says
Hey. Can you educate me as to why there is so much baking powder added to something that is supposed to have natural yeast in it? When I read this recipe, it’s as if you are not relying on any rising power from the starter itself. I’ve seen many other recipes do something similar, and it doesn’t make sense to me. Thanks.
Lisa Bass says
It’s because we’re not fermenting the batter to let it rise on its own. It needs the extra baking powder to help it rise quickly.
Tracy M says
My family and I LOVE this recipe!! This Sourdough Skillet makes a fast and easy one-pot (and one mixing bowl) recipes that is great for using up leftovers! I have thrown in all sorts of fresh and frozen veg including carrots, peppers, onions, celery, corn, peas, and broccoli. I’ve made variations to include taco/mexican and BBQ; tonight’s version is cooking with black beans, elk meat, corn, and carrots with an extra 2/3c. of corn meal to give it a chili and cornbread flavor. Definitely get this recipe, even your kids will love it! My two pre/teenage boys will clean out my filled 13″ cast-iron skillet, with rarely any leftovers and it’s just them and my husband and I. It’s a go-to recipe for me and one I frequently share (the link for) in mom groups when fast and easy food comes up in conversation. LOVE it! LOVE it! LOVE it!
Ruth says
I love this recipe and have made it several times. I always puzzle over the fat component.
In the ingredient list you have 3 Tbsp. butter or coconut oil. Should that be melted butter…?
This last time I made it, I added in olive oil after all the other ingredients had been added to the sourdough mix and it completed too the puffiness out of it and it didn’t puff up again in the oven either. Curious why
Lisa Bass says
Yes, melted is just fine. It may have been too much oil for the rise!
Amanda says
I’ve made this several times and we love it! I have 7 kiddos and lemme tell ya, it fills bellies ❤️. I’ve varied the protein in this a few times, but the only thing different I do is that I make a gravy (beef or chicken depending on what the protein is). I do the gravy with einkorn flour to keep it easy on the gut. Many times I just add frozen mixed veggies because I usually make this meal when I’m short on time. We love it and the kids ask for it often! This thing is a home run 🥰. And I just LOVE that it uses unfed starter and no added flour. I’m always looking for recipes that use JUST unfed starter.
Sarah says
Could this be baked and delivered / frozen in a baking dis? love to make this for baby meals but can’t be giving away my cast iron 😏