Our oven just broke (again). While I hopefully can get it fixed soon, I'm wondering what to bake with my sourdough starter in the meantime.
I do have a pizza baker (one of those ones that sits on the counter that you plug in from williams sonoma) so fortunately that works. But besides pizza, any suggestions of what I can make? I guess I'm going to be exploring the world of flatbreads, but I'm not too familiar with these. I guess there are stovetop item as well, but there's only so many pancakes I can make...
My oven stopped working as I was preheating to make pizza last night, so I finally feel a little less silly about having purchased that kitchen gadget.
There was a no-oven challenge on this forum about 3.5 years ago. My entry called for yeast and sourdough discard, but it might be interesting to sub the yeast with live starter:
http://www.thefreshloaf.com/node/50124/no-oven-challenge-fry-bread
A forum search for "no oven challenge" will bring up other entries among the results.
I don’t know how tall you pizza oven is, but I’d consider baking buns.
Naan, corncakes, sandwich thins, every kind of roll imaginable, foccacia, crackers, cinnamon buns, cupcakes.......some are stovetop and some are pizza oven.
Most bread formulas can be shaped and baked as focaccia, or fougasse, or pita, or bannock. Just dock it to keep from expanding too tall, or keep an eye on it while baking and poke with a fork if needed.
(Here's a formula for sandwich rounds, to be cut horizontally: http://www.thebreadkitchen.com/recipes/polar-bread/
)
Chapatti, parathi, roti, naan.
Lavash, lefse, manakish (manakeesh), barbari.
Breadsticks, pretzels.
I like sourdough pitas and chapatis/tortillas. I actually prefer yeasted/sourdough tortillas over baking-powder leavened ones, for less sodium, and you don't have to use as much oil to make them soft.
Baking in a covered BBQ grill is a thing. (Kamado style grills are good because the lid radiates heat back down.) Just need something to deflect the direct heat from gas flame or charcoal, so the bottom doesn't burn.
Fry bread (deep frying the dough) is a thing too. I posted some Native America Indian fry bread recipes on my blog. Okay, those do absorb some oil.
Related idea here: http://www.thefreshloaf.com/node/64722/toaster-oven-sourdough-big-success
Starting out in a dutch oven on the stove top, then finishing in a counter-top oven.