Hello everyone and welcome to May! We usually start the first of the month off with a bonus recipe for our blog subscribers. But this month, with a lot of people still stuck at home, we are making it available to everyone. We’ve also teamed up with some great companies for our blog posts in May, which will result in a huge giveaway (including a mixer!!) at the end of the month when the blog will be celebrating five years! Since sourdough has seen a huge jump in popularity the past few months, we’re starting off with this super easy pancake recipe, which utilizes sourdough discard and doesn’t require any milk or eggs.Continue reading Sourdough Discard Pancakes
For that never ending discard one has when tending to a sourdough starter, we bring you yet another way to utilize it: pasta. Slightly tangy, with lots of great texture, sourdough noodles can be used anywhere you would regularly use pasta.Continue reading Sourdough Discard Pasta
Last year we tackled sourdough on the blog with a post all about how to make and take care of a starter, as well as a basic sourdough loaf. Now the thing about sourdough starter is that you have to deal with something called discard. Basically, in order for a wild yeast starter to stay active and at peak leavening capability, it needs to be fed consistently. Since I don’t bake with my starter all the time, it is usually being stored in the fridge, which slows it down and requires less frequent feedings. However, when I am ready to bake with it, there is a 2-4 four day process of feeding it several times a day to get it back to being active enough to leaven loaves of bread. Each of those feedings requires me to dump off a portion so I don’t end up with a gallon of starter. That is why you dump part of it. Not because there is anything wrong with it, but because if you didn’t, then you’d quickly have way more starter than you could ever need. But, instead of just throwing away the discard, it can be added to other baked goods. While it will need help with leaven, it will still impart that wonderfully tangy sourdough flavor.