For sourdough bakers
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I never discard. You can use it even when it’s spent and covered in the liquid hooch (I pour the hooch off because it makes things more sour). I bake with it less than once a week, and often it’s pizza dough (which is super easy, and freezes well though I think it’s slightly better used fresh). And I usually use more started than the recipes call for.
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Sourdough waffles are delicious, we had them yesterday! the other day I ran out of tortillas and had leftover insides, I was proofing dough for pizza and grabbed a little piece off, flattened it super thing and put it in a hot cast iron pan with a little olive oil - omg - best Naan like wrap bread ever, worked great with the leftover burrito filling. Here’s my starter. His name is Fred.
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Sourdough waffles are delicious, we had them yesterday! the other day I ran out of tortillas and had leftover insides, I was proofing dough for pizza and grabbed a little piece off, flattened it super thing and put it in a hot cast iron pan with a little olive oil - omg - best Naan like wrap bread ever, worked great with the leftover burrito filling. Here’s my starter. His name is Fred.
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@Jodi said in For sourdough bakers:
It is a thing. Naming your starter.
So it is.
https://www.pantrymama.com/best-sourdough-starter-names-the-ultimate-guide-to-naming-your-starter/
I had no idea.
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These English muffins look good.
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Pumpkin-shaped bread loaves.
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Am getting back into making my own bread. Tried this Breadtopia recipe for the first time this morning. Thumbs up!
https://breadtopia.com/light-wheat-oatmeal-bread/?utm_content
The dough is quite soft and moist and has some whole wheat in it, so a bit messy to work with. I used some sourdough starter that the sourdough zealot would have deemed discard (I had sort of neglected to feed my starter for the last several weeks), but it worked perfectly well.
Nice chew to the crust. Definitely a keeper.
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Haven't made these breakfast pizzas but they look delish.
https://breadtopia.com/egg-and-herb-breakfast-pizzas/?utm_content
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