Sourdough turnovers- start to finish

Depending on how much time you have (or when you remember!) get your starter going. This should be about 8-10 hours before you want to start making turnovers. If you do your starter in the morning, it'll be ready when you get home!

Dump starter in bowl

Starter1_2

Add milk (I warm mine in the microwave to give it a head start, warm not hot)

Starter_2

Add flour

Starter3

Stir. Should look like this... cover with towel and put in warm place. Go away for 8 9 10 hours.

Starter_mixed

Come home and rev up yeast (1/2 cup warm water, 2 packs fast acting yeast, 3 tbsp sugar)

Starter_and_yeast

In mixer, add 1/2 cup warm milk and 1/2 cup canola oil

Dough_1

salt...

Dough_2

A smidge more sugar...

Dough_3

Put your original cup of starter back in the fridge, add the remainder plus your yeast...

Dough_4

Add two cups flour to start....

Dough5

Insert dough hook and start mixing, When it starts looking like this add around another 2.5 cups (or so)

Dough_6

When It starts climbing the dough hook, I dump it on the floured board.

Dough_7

Knead for as long as it takes to get smooth. Likely 5 minutes or so, add flour as needed. It shouldn't be sticky. Turn into buttered bowl. put in warm place...

Dough_8

While dough rises (45-60 minutes)... I clean up the mess kitchen and cut everything up. I lightly steam my brocolli as well. Sharp cheddar is my preference. Any tangy cheese will do as it tastes great with the tang of the sourdough.

Prep_work

This is what it looks like as you make them up. I just pull of chunks of dough and do the pizza dough toss and press then fill and fold. No glamour!

Assembly

The first pan... (it makes two)

Ready_to_bake

The first pan coming out...

Done

Oh baby! Eat as many as you can and fight over the leftovers!

Oh_baby