Spinach and Artichoke Sourdough Star

Grate your cutter and add into the bowl, mixing until it is all coated in flour. 

Mix together your sourdough discard and milk and add to the bowl. 

Combine everything until a cohesive dough ball forms. Knead for 3 - 5 minutes. If the dough is too sticky, add one tablespoon of flour at a time until it is easy to handle. 

Cover your bowl and let your dough rest for 1 - 2 hours. (or in the fridge overnight) 

When your dough has rested, place it onto a floured work surface and shape into a ball. Cut the ball into 4 evenly sized pieces. 

Use a rolling pin to roll one ball out onto a piece of parchment paper and into a 12-inch disc shape. (doing this on parchment paper will make it easier to transfer to a baking sheet and easier to serve).  

Repeat this step rolling each piece out. Take your first layer and spread a heaping 1/2 cup of spinach dip all over the dough. Sprinkle with grated parm.

Layer the second circle of dough right on top and repeat with your spinach dip. Repeat this until you layer the fourth circle of dough on top. Pinch the edges of the circle together to create a seam for the spinach dip. 

Place a small bowl to the center of the circle as a guide for cutting. 

Use your bench scraper to cut the dough circle into 16 equal sections, cutting from the center where the bowl is, outward. 

To shape the star, take two adjacent strips and twist them away from each other, then pinch the ends together. Repeat this step until all strips are twisted and pinched.

Preheat your oven to 375 degrees. 

Transfer your star bread to a baking sheet easily using the parchment paper underneath. Brush with egg wash. 

Bake at 375 for 35 - 40 minutes until golden brown. 

Sprinkle some extra grated parmesan on top of your bread and serve warm! Enjoy.