Sourdough discard recipes

[Myshitisreal]

My starter is just coming up to speed. I've been inspired by this thread www.mumsnet.com/Talk/food_and_recipes/3864392-Calling-sourdough-starter-experts to start a sourdough discard recipe thread.

So what do you use yours for??? Post links and pictures if you like. Also might be worth mentioning if you're starter has graduated or isn't fully live.

I think most people throw it out but waste not want not. I'll post my recipes in just a moment. I'd love someone to start a sourdough graduant thread 😂 I'm almost there

My starter is about to get started. I’m doing it with sultana water that’s been fermenting in the kitchen all week. I’m excited about joining this thread properly when I start getting discards.

And yes feed it what you need for your recipe. So if you need 150g feed 75g water 75g flour 😊. Some people keep a very tiny starter so the waste is less. I'm considering making my stash smaller so the discard is less. I also think I might dry out or freeze a little starter just in case

www.kingarthurflour.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter

Very interesting read.

Thinking about it, 50g starter being fed 300g total flour and water may take quite a long time to get through all that food (so may take longer to peak) That link shows a way of building it up gradually by doing two room temperature feeds with no discard. Just another way of looking at it. It's very much suck it and see for me personally lol 😂. After you've done it a couple of times you will know so much more

@purpledaisies 👋 raisin water... Fascinating. What stage is it at. How exciting! Does it have a name? Mine is frankenfurter 😂 i also have janet in the fridge dormant

He’s called the Sultana of Swing. At the moment, just water and sultanas. I’ve been waiting for him to be all bubbly and have all of the sultanas floating and that’s happened this morning. He also stinks of beer so I think he’s ready to start feeding today.

thanks for that @Myshitisreal ...it ll made sense in my mind, but you know when you talk yourself into something cos it seems to be the only way!

I keep meaning to go through that King Arthur site properly.

My starter is called Jésus....said in a breathy Spanish manner as he first made Hot |cross Buns on Good Friday

It wasn't really crisp, but to me pizza crust should be a little bit doughy (I may live in the UK now, but will always prefer New York style pizza!). My husband likes really thin crispy pizza. That's not pizza in my opinion...but I did try to stretch his out more and put it back on a pre-heated baking sheet. Probably could've stretched it a bit more and would've been perfect for him, but didn't want to do too much the first time. Or a pizza stone would be perfect...might save that as a gift idea to him once we finish our planned kitchen reno 😂

@purpledaisies I love the pun work 😂 will have a look later on. Its so interesting to me this whole prices. There are people making them from potato flakes cakes, called a cowboy sourdough i believe 😂

Did the hot cross buns go well?there seems to be no limit to what this thing can do 😂. I would like to try cinnamon buns can't think what they're called.

Yes I'm a thin and crispy girl whereas my husband is a more doughy type. Fingers crossed my pizza meets the criteria. I'm excited but really nervous 😂

I can’t take credit for my starter’s name, it was suggested by someone on the wonderful frugal food thread.

Quick question about flour...does it matter what I use to feed my starter? I’ve got lots of odds and ends in the cupboard but some are self raising.

What do you have!?? I would avoid self raising

This link has some good info nourishedkitchen.com/how-to-make-a-sourdough-starter/

How’s everyone getting on with their sourdough? I found some plain flour to feed my starter and it’s very happy now. Those discard pancakes linked up to up thread were brilliant. Loving all the ideas here.

👋 @purpledaisies which pancake recipe was it you made??? I must make pancakes again 🤤

I've just today made the cinnamon sourdough cake in my second post in this thread. It was so tasty first time. I've written it out and it's in my folder for good now 😊

What's everyone making???

@Myshitisreal I went a bit sourdough mad this weekend and made the cinnamon crumb cake & popovers (similar to Yorkshire puddings). In addition to my first successful actual loaf!

The crumb cake is delicious. That might become a regular bake

First successful loaf???? 🎉 That's amazing,I know you had some difficulties.

That's funny I had read about popovers, very interesting. Would you make Them again??

I love that crumb cake, mines turned out better second time actually now I'm a bit more confident. I added mixed spice and cinnamon to the topping and the cake but it's still very subtle. I made this buttercream with added cinnamon also 😂

www.bbc.co.uk/food/recipes/basicbuttericing_73263

Did you find it needed extra milk???

4th times a charm 😂 Watching a few videos made the difference. Actually seeing what the recipes are trying to describe.

The popovers were nice, but not sure I'd bother making them again. Though I also don't understand the fuss around Yorkshire puddings...

I used a little extra starter in the cake, but not more milk. I also split it in two loaf pans, so it was more 50/50 ratio of cake to crumb. And extra cinnamon in the cake and crumb, which I'd argue is essential. I'm a cake/cookies baker usually, so much more comfortable in this vein than the actual bread!

Interesting, I did half the topping and also split the topping over two round sandwiches so I'm only experiencing the minimal topping but it is lovely. I love the crunch with it 🤤

So glad your bread turned out okay. Totally understand what you mean, I prefer to understand and be able to look and see if it's ready to go to the next stage. My last boule was underprooved I think but I didn't have the confidence to let it prove longer so there were a couple of holes at the top. Not msssive tunnels but something went a bit wrong. I used my casserole dish as a dome and the dish actually stopped the bread rising like a ceiling so it stopped amazing oven spring ffs. This hasn't happened before so I can't figure out if it was underprooved (using same timings i always use but brand new flour), or whether it was the dish stopping the rise and creating the bubbles. I need to understand more 😂 arg I'm not sure how well I've explained that

So I've made these loaves today. 82percent hydration which is high for a beginner like me but they've turned out well. Possibly need bigger loaf tins 😂

www.kingarthurflour.com/blog/2017/02/09/multigrain-sourdough-sandwich-bread

I used half white bread flour and half chapatti flour
Its £3.50 in Tesco for 10kilo bag 🤯

Sourdough naan bread - cooked on the (gas) BBQ cranked up high. Recipe here
breadtopia.com/sourdough-naan-flatbread/ - added a small amount of yeast as my discard was about a week old - worked really well!

Naan’s on my list to try.

I’ve made pitta with my starter and they were super. Completely different from shop bought.

I’ve done a few recipes from the King Arthur site. The maple walnut sourdough discard cake was really nice, although I changed quite a lot because I kept having half the ingredients I needed. I used half and half walnuts and raisins instead of all walnuts which was a good move.

The sourdough discard crackers were gone within a couple of days.

@PurpleDaisies do you have a link to the pita bread recipe?

Yes, it’s this one...

sourdough.com/recipes/really-simple-sourdough-pitta

Got one left for lunch...sad to finish them off!
I didn’t leave them overnight, I just left them for about an hour on the side.

Living seeing everyone's work 😁 some great looking bits. Must try the pitta breads.

I've a loaf to go in today and may attempt the king arthur discard chocolate cake. I heard its absolutely gorgeous, and the cinnamon cake is a keeper so why not.

Is anyone baking anything today???

I have pizza dough on my radar also

The chocolate cake is so light and mmmmmm I've not made any of the toppings, bit too much faff but I'll have a little piece tonight with cinnamon icing left in the fridge. I've only had a tiny taster