What to make with Sourdough Discard
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If you are an enthusiastic sourdough baker then chances are that you are dealing with the awkward situation of discarding excess starter/levain and feeling guilty about the wastage. This was a major concern among new and experienced bakers alike during the past Covid-19 quarantine period, specially with the unexpected flour outage! Bakers flour became a precious commodity all of a sudden and no one felt good about having to discard starter. With these concerns and growing demand, home bakers started being creative by sneaking in starter discard into regular recipes.
I have always been using my discard, ever since I started baking at home. Some of my "discard" recipes/ideas gained so much popularity and engagement on Instagram that it finally lead me into writing this blog post. This will be the one place to find all my recipes.
For beginners:
Read the following basic about sourdough discard and using them in recipes
Recipe links
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Flat bread
This is the most popular so far. It is easier to make and doesn't take too long. Very popular as a dinner idea! It is my personal favorite way to use discard and I have received lots of positive comments regarding this.
Don't have discard?
No worries, use 1:1 flour : yogurt ratio with baking powder
Eg: 300 g flour, 300 g yogurt, 1 tsp baking powder, 1 tsp salt
Ingredients
Method
- 1
Mix everything to form a dough ball
- 2
If it is sticky add a little flour and mix until it stops being sticky
- 3
Do not kneed like you do with bread, just bring everything together to a soft not-so-sticky dough
- 4
Cover and let rest for about an hour. Dough will be slightly risen(or not) and soft
- 5
Dust with a generous amount of flour and pre-shape to a tighter ball (this will make handling easier)
- 6
Divide into 10 pieces
- 7
Round up each dough piece (use flour to stop sticking) in to tight dough balls, cover and leave to rest for 15-20 minutes
- 8
Heat a skillet (I use a cast iron skillet) and lightly grease it
- 9
Roll out each piece on a floured surface, to a thin disk (about 3-4 mm thickness)
- 10
Cook both sides until done ( roughly 1 minute each side)
- 11
Brush with garlic butter while still warm
Notes
You can use any filling of your choice, just make sure it is a dry filling that is not going to ooze out when cooking the parcel later
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