sourdough fry bread

I am reading a Rebecca Roanhorse book again and she always makes me think of fry bread.  She talks about meals with fry bread as the base in every book.  I do not have access to elk stew but I can make fry bread.

I had started to refresh some sourdough for rolls and decided to use that as the base for the fry bread I planned to make with taco meat.  It was actually turned out to be nachos because that was what everyone was craving.  Since I was not doing the grocery run and had no idea what type of chips were being purchased I thought fry bread was still a great idea.

Because I was planning to make cranberry walnut rolls and cinnamon rolls with that refreshed starter, it had both milk and water in it.  I took about a cup of the starter, used half of the called for salt, cream of tartar, and baking soda I have in my recipe, and then enough flour to make a nice soft but kneadable dough.  I let that sit for a bit.

That made four and I had four people who were eating them.  Blue just takes nibbles still.  He is a great making food helper but not a great food eater yet.  Not like Koda Bear.  I fried them in oil that was about 400 degrees Fahrenheit.  It just took a couple minutes on each side to be golden.  My fry bread has never puffed up this much before.

The fry bread was really good.  Most everyone ate with honey.  The Tall Short Person said it help to fill her beignet cravings.  I can see that.  I am going to update my fry bread recipe with this adaption.

So writing this, I really want to eat fry bead and beans.  But I am off to my Dad's tomorrow.  He will not get go for that.  Koda Bear is going with me.  Maybe a hike or two and time on our mountain will happen.