It’s the question on everyone’s lips – just what do I do with all of this sourdough starter discard?! In our latest article the Essential Sourdough Series, Chef Kelly Syms talk’s about ways to use up your discard beyond just binning it. Welcome back and let the baking begin!
3 ways with sourdough discard
- Make sourdough discard pancakes. This one is pretty easy – an overnight rest in the fridge gives you beautifully light and tender pancakes that are more flavoursome than your usual suspects on a Saturday morning. The internet is rife with recipes, most of them following a standard list of ingredients, so pick one and treat yourself to a breezy brunch.
- How about adding sourdough discard to cakes and quick breads? Sourdough Banana Bread has long been a vanguard in the fight to stop waste. The banana flavour is strong enough to stand up to the fermented notes of your discard, making them a great match. Sourdough Brownies are another fabulous option – chocolate is, in fact, a fermented food and it plays so well with the flavours of sourdough discard. This is a great recipe from Izy Hossack of Topped With Cinnamon blog fame | Click Here for the Recipe
- Make fantastic savoury biscuits – this one is even easier than the ubiquitous sourdough pancake route. These biscuits will have added depth of flavour thanks to your sneaky discard addition. They are beautiful with cheese, antipasti or your favourite dip. Make sure you roll them thinly for extra crunch, but not so thinly that they can’t be picked up and put on the tray.
Sourdough discard savoury biscuits
113g Whole wheat flour
227g Sourdough discard
½ Teaspoon fine sea salt
57g unsalted butter, softened
2 Tablespoons dried rosemary
Finishing salt (like Olsson’s Redgum Smoked Salt or TEI Truffle Salt)*
- Mix the dough ingredients until a smooth, stiff dough forms, then divide into two pieces, wrap in plastic and rest in the fridge for 30 minutes to 2 hours.
- Preheat your oven to 175C. Grab a pair of baking trays and set aside.
- Remove the dough from the fridge, flour it on both sides and roll it between two pieces of baking paper, rolling about 2mm thick. Place on your tray, then remove the top sheet of baking paper, brush the dough with olive oil and sprinkle with your finishing salt. Using a pizza cutter, cut the biscuits into 3cm squares or your desired shape.
- Prick each biscuit with the tines of a fork so they don’t turn into tiny biscuit balloons, then pop them in your preheated oven for 20-25 minutes or until browning around the edges and pale in the middle. Rotate your trays and continue baking until the biscuits are fully golden brown.
- Remove the biscuits from the oven and place them on a cooling rack. Store in an airtight container for up to 5 days.
*Available from the Essential Ingredient Newcastle.