n a mixing bowl combine sourdough starter, water, oil, honey, and 1 1/2 cups whole wheat flour. Mix well. Add remaining flour in 1/4 cup increments. until you have a semi-stiff dough. Allow it to set for 20 minutes. Add salt. Mix again. Allow the dough to set a room temperature for 6 hours. In those 6 hours I do 3 sets of stretch and folds to develop the gluten in the dough. The reason I want to develop the gluten in the dough is that when I roll it out to make the stromboli I want it to stretch and not tear. Prepare the selected filling you want. Preheat oven to 400 degrees F. For the chicken stromboli, I blend the cottage cheese and Laughing Cow cheese together to make a sauce. Pat or roll the dough out into a large rectangle. Layer your choice of filling down the center of the dough. Fold in the sides, pressing to seal, and then fold the bottom up. Flip over so that the sealed edge is on the bottom. Beat egg. Brush over stromboli and sprinkle on herbs or sesame seeds. Bake stromboli for 20 minutes or until lightly browned. Serve 4-6.
To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp,also. 1 hour room temp equals 3.5 hours in the fridge.