Ever since we went to Vermont in October and stopped at King Arthur's flagship store, I've been having fun with the sourdough starter I picked up there. As you might know, sourdough starters have to be fed with some regularity, and this results in discard, which can be a huge source of waste. Since I don't bake daily, I've gotten into the habit of refrigerating my starter for most of the week, taking it out to feed as the weekend approaches, so I'll be ready for baking and be left with a more manageable amount of discard. I also keep a smaller amount of starter on hand, generally, which reduces discard, too. However, there are plenty of recipes that call for discard, which keeps for at least a couple of weeks in a closed container in the fridge, and I've found it so useful in cooking that I always like to have some on hand.
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| homemade sourdough loaf |
Perhaps the most unusual uses for sourdough discard include brownies (the best I've ever had) and pasta dough, though you can sub discard into almost any recipe by reducing the amounts of flour and liquid called for. (For example, if your recipe calls for 500 grams of flour and 250 grams of water, you could sub in 100 grams of starter or discard and remove 50 grams each of the flour and water called for.) But the recipes I make the most using my discard are waffles and crackers. They're both relatively easy to make, if somewhat time consuming, and they're both convenience foods that normally come wrapped in plastic pouches. Making them at home allows me to skip the plastic packaging (and all the preservatives and additives that are in the store-bought versions). While it does take some planning ahead and a bit more time, the results are so worthwhile. I get to feel good about avoiding packaging, and I get delicious bread products to enjoy--it's a win-win!