No matter how you look at it, a discarded sourdough starter is a form of food waste, something we should avoid.
But sometimes it is inevitable, and then it’s good to have some ideas about how to make use of it instead of wasting it.
But that is not primarily what this blog post is about.
Instead, I would like to highlight it’s excellent properties as a flavoring.
I know that there are many tips and tricks out there about how to reduce the amount of starter discard.
You can even eliminate it.
I used to practice the scraping method. You only keep a small amount of starter in the fridge, just enough to start a levain. You scrape out almost everything and feed the rest with fresh flour and water.
But I don’t do that anymore.
Today I mix more starter than I need for my baking.
Let me explain why.
It all started when I was watching a youtube video where the baker fried the starter with some scallion. It was so simple and looked so delicious that I just had to try it, and I was not disappointed.
Today I’m frying my starter with all kinds of stuff, such as fresh chili, grated potato, and some cheese.
Soon the rest of my family members found out what I was doing, and today I have to mix quite a lot of sourdough starter.
I only use a small amount of it for baking, but hardly anything of the rest is wasted.
Here are some of my favorite recipes.
FRIED SOURDOUGH STARTER WITH SCALLION
A fried sourdough starter may not sound like a culinary delight, but I have to confess that I’m addicted to it.
Just take some starter and pour it directly into a hot skillet with olive oil.
Add some sliced scallion, bell pepper, hot chili fruits, bacon, or whatever you can find in the fridge. Cook on both sides until golden brown.
For this recipe, it’s best to use an active, bubbling starter.
The dough will rise when you fry it, and the surface will be crispy and unbelievably delicious.
SOURDOUGH CRACKERS
This is a family favorite. You just mix sourdough starter discard with flour, butter, and some dried herbs to a stiff dough and let it rest for an hour.
Roll out the dough thinly and cut into desired shapes.
Brush with olive oil and bake them.
For this recipe, you can use an “old” sourdough starter, one that has been sitting in the fridge for a week. If you have some discarded starter, this is the recipe for you.
You can find a detailed recipe for Sourdough crackers here.
I have also written a recipe with seeds that you can read about here.
SOURDOUGH GOZLEME
Gozleme is a Turkish flatbread and pastry dish. Its dough filled with whatever you like and a lot of cheese.
Like a mini calzone. Well, sort of.
I haven’t tried this particular recipe from The gingered whisk myself yet, but I will.
POTATO PANCAKES
We have a traditional dish called Raggmunk here in Sweden. You mix grated potatoes with flour, milk, and egg, and fry it in small batches.
In this recipe, I replaced the flour, milk, and egg with sourdough starter discard instead.
I have to say it becomes better than the original.
SAUCE THICKENER
I found this idea at True Sourdough, and I think it’s brilliant.
Just take a tablespoon of your starter and whisk it into the sauce.
Why haven’t I figured this out myself?
SOURDOUGH STARTER DISCARD GRANOLA
I’m addicted to granola.
Breakfast without it is a lost day.
I make my own granola with oil and cane syrup. But this recipe from Cooktildelicious with sourdough starter discard is probably a bit more healthy.
PUFF PASTRY
Everybody loves puff pastry
It’s versatile, pretty unhealthy, and it tastes divine.
This is a slightly simplified version, but it can easily be refined.
Just fold and roll it out a couple of more times.
An unfed, hungry, and acidic starter works fine in this recipe.
SOURDOUGH POPOVERS
There is no fermentation involved in that tremendous rise of a popover.
It’s only due to steam that is caught into the dough.
So you can use the starter in your fridge that hasn’t been fed for a week or two. It’s OK if it looks like something your kids brought home from the swamp. And remember, a thin layer of hooch only adds flavor.
Then, of course, we the good old pancakes, waffles, and muffins.
But I think it has been written enough about them already.
4 Comments
I tried the Gozleme from ginger-whisk and it was great. The milk, yogurt and starter in this make it my favorite flatbread. Better than Nann. Its not the most detailed explanation of prep components but filling it with feta cheese and spinach was great, except you need to bind these with an egg to keep the items from falling out. Thanks. And is there a way I can financially support this blog other than just a subscription? We all need to share, now more than ever. PS Sorry about whatever or President stuck his foot in today.
Many thanks for your input, Bruce.
I haven’t had the chance to try this recipe yet, but I will. Your version with feta and spinach sounds like a winning concept.
Regarding the financial situation, it has improved a bit since I wrote that newsletter. I have realized that the few ads I have on S&D has generated more income than I thought.
It’s not huge, but it does cover my costs.
What I wanted to impress with that newsletter was that I have to focus more on monetizing S&D. Otherwise, I can’t afford it to grow. Now, most people understand that, but I still want to be transparent about it.
But I do appreciate your concern so very, very much, Bruce.
THANK YOU.
PS I heard that your president mentioned something about how we suffered from the virus here in Sweden, but I didn’t take it too seriously. I think we are facing the same challenges in both US and Sweden together with many other countries around the world.
But we will get through it.
Good morning Tomas, I tried your Fried Sourdough recipe, with fried red potato and red onion topped with a little cheddar cheese. I must say, I believe this is my favorite for a quick breakfast. The crusty bottom as you bit into it and the flavor of the sourdough makes your taste buds spring into action with delight. Thank you
Hi Joyce,
It sounds like a winner. I have to try that. I’m glad you liked the recipe.