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๐ Sourdough discard recipe roundup!
Published about 2 months agoย โขย 3 min read
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Sourdough discard recipe roundup!
This week, I was at it again, baking a few larger loaves in the kitchen.
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But gosh, the heat was unbearable; But! It meant my doughs were incredibly active, bubbly, and dare I say, nearly runaways on me.
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Honestly, I prefer baking in the summer heat to the cold of winter. It keeps you on your toes, and if you can keep your dough in check, you'll end up with a super voluminous loaf that has a fantastic texture.
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It's almost like the microbes in our starter know what they like: warmth!
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But, there's something also to be said for hot weeks just making simpler things that keep the kitchen cool. That's what this week's newsletter is all about: ways to put that discard to use even if you're not baking large, crusty loaves.
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Read on!
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๐ฎ๐น Oh, and if you're still looking for a last-minute trip to Europe this summer, a few spots are remaining in my baking trip to Italy! I'm looking forward to eating some of the best gelato in Italy while we're in Bologna...
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In this week's newsletter:
Recipes: Clafoutis, lemon loaf, scones, cookies, tortillas, brownies, and more
Baking Tip: What's the difference between a low-seed and high-seed starter or levain?
Links: Visiting a bakery in Copenhagen; White bread or sourdough?
๐ Sourdough discard clafoutis
Sourdough starter discard clafoutis with cherries.
This one-bowl, no-flour clafoutis is surprisingly simple yet tastes incredible. With its light, pudding-like texture, it's perfect for summer entertaining. A touch of almond extract (optional) enhances the fruit flavors.
These tender cream scones are calling my name after a week-long craving! Quick to whip up and ideal for slow weekend mornings when you want something special without the fuss.
Loaded with sourdough discard, these tortillas are a blast to prepare. The forgiving dough keeps well in the fridge, so you can press and cook them whenever the mood strikes.
These effortless brownies deserve a spot in your weekly rotationโthis recipe might just become your new standby. Simple to make but guaranteed crowd-pleasers.
If you're like me and battling extreme heat, be sure to check out how I feed my starter in the summer to keep it mild yet still performing, as well as all my sourdough starter tips, here.
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Your recipes generally call for building the levain with a 1:2:2 inoculation (sometimes, 1:1:1?), whereas Chad Robertson's basic recipe calls for one tablespoon of starter and 200 grams each of water and flour. (I think he also recommends 1:10:10.) So far as I was concerned, the sole difference between a low and a high inoculation (seed) was the time it took for the levain to peak. Once the levain peaks, it makes no difference how long it took to get there; the bread will turn out the same. But is there any other impact on the process or the finished product?
The primary difference in levain seeding is that it requires adjustments for scheduling. However, there are some implications for flavor. The longer something ferments, the more time bacteria have to multiply, resulting in increased bacterial activity and sourness. When trying to do something that's the most flavorful, I go for the longer-running levain. But these days, I like a 5-hour levain most often; it's very convenient.
โThe Most Incredible Bakery in Copenhagen (YouTube). Loved "stopping in" at this bakery in the early morning while they make buns, coffee, and a sweet breakfast.
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Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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