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Nutrition

No Need to Discard Sourdough Starter Excess

Every week I pull the sourdough starter from the fridge, take a small quantity of it to “feed” and ferment once more. It takes just a bit over 1 tablespoon of starter to start renewing or feeding, so the surplus could be discarded. The discard is compostable, because it’s simply flour and water. I favor to make one thing with it. There are quite a few recipes for doing simply that.

For these with gluten insensitivity, fermentation (as in sourdough
starters) and germination (sprouting) helps with breaking down gluten.
(No wheat is protected for these with Celiac illness).

My favourite recipe for utilizing the discard is one for pancakes. We’ll normally eat these with an egg, then applesauce, when first made. My favourite breakfast to make with the leftovers is pancakes with peanut butter and bananas. Here’s my go to recipe for the pancakes.

Sourdough Pancakes

(Serves 6)

In a small bowl, combine collectively flour, baking powder and soda, sugar and salt.

1 cup complete wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1/eight teaspoon salt

In a separate bowl, beat egg into starter. Add milk and oil. Stir in dry flour combine.

1/2 cup sourdough starter

1/2 cup & 2 tablespoon skim milk

1 egg, overwhelmed

1 tablespoon olive oil

Drop by 2 tablespoon scoops onto sizzling griddle greased with olive oil spray. Cook till the pancakes begin to bubble on prime, then flip. Cook an addition 1-2 minutes.

Once every week I feed my starter. I pull the starter jar from the fridge at bedtime. In the morning, I stir the starter with a spatula, then take away about 1 1/2 tablespoon of the tradition to a clear jar. To that jar, I add 50 grams flour (mine is a rye starter, to I exploit contemporary floor complete rye flour) and 75 grams water. I combine it good with a spatula, tighten the lid, and permit to sit down at room temperature for a number of hours. Then the fed starter is refrigerated for 1 week till the feeding begins throughout.

For lunch right this moment, I made Sourdough Crepes with the sourdough discard. My method was not good, however our lunch was fairly tasty.  Here’s that recipe:

 Sourdough Rye Crepes

(12 crepes-Four servings)

Mix collectively all components. Batter shall be very skinny.

1/2 cup sourdough starter

1/2 cup complete grain rye flour

1/eight teaspoon salt

2 eggs

1 cup milk

Spray a non-stick skillet (mine was 7 inch) with olive oil spray. Heat pan over medium warmth. Remove pan from burner. Tilting the pan, add 2 tablespoon batter to 1 finish of pan, then tilt it the other approach to cowl backside of the pan with batter. Place pan on burner. After about 2 minutes, loosen the sides of crepe with a spatula, then flip and cook dinner for one minute extra. Make all of the crepes and reheat in microwave as wanted when time to eat.

My crepes are full of scrambled eggs and ham-a good mixture with the rye flour!  Bob loved a number of of the extras with butter and honey!

 

 

   

   

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