Recipe:
1 cup sourdough starter
1 cup goat milk
2 tsp sea salt
3.5 – 4.5 cups flour (we used half whole wheat, half unbleached all purpose)
1 stick melted butter
Mix it all together with your hands (you may not need all the flour if your starter is really hydrated). Add it slowly til dough is slightly sticky.
Knead for a few minutes.
Leave it at room temperature (covered) as long as you can, preferably 6 hours to overnight. The longer you leave it, the more sour it will become. This was an early morning lunch choice, so it only soured for about 3 hours.
Divide into pieces. Roll out and cook on a skillet set at 400.
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