Breakfast this morning was this Cinnamon-Apple Flatbread, which is both on the King Arthur Flour blog and recipe collection. It was very good despite being re-heated after being baked yesterday afternoon. The recipe calls for 3 hour-long risings--this is not a recipe I'm going to get baked before breakfast. Or brunch, even. I'm not a fan of maple syrup (heresy to those of you who are, I know) so I used golden syrup instead with the boiled cider, and about half the amount under the assumption that I'm going to want things less sweet than most printed recipes. It's definitely a keeper. One big attraction of this recipe is that it can use unfed sourdough starter. I'm in the club that hates to throw away that cup of starter at each feeding, and will add this to my options for using it instead.In the blog comments someone suggested trying this with cheese on top instead of the cinnamon-syrup mixture. That sounds very promising, and may be my next experiment. I was also thinking of trying it as a pizza base (also a KA suggestion) but got sidetracked by another sourdough pizza dough recipe for unfed starter (OK, mine got fed yesterday, but I'll used unfed *next* time) and the dough is rising for dinner.
