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"Discard" has been one of the more exciting revelations of this whole sourdough thing. Once back to work, I am not sure we will have time or energy to use as much of it, but for now we have been using all the discard we make as pancakes, crumpets, crackers...
Today's bake was cinnamon buns, turned out very yummy, and the first time I have had any real success with a brioche style bread.
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Oh my...Quote:
Originally Posted by snoboy
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First attempt at focaccia for tonight's dinner using sourdough discard. Braindead simple and turned out fantastic. My wife (who can't tolerate gluten) commented that making this right before dinner is just plain rude. She's never said that about anything else that I've made...
Before:
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After:
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Buddy of mine brought over a starter for me a couple days ago. Holy shit, this stuff is going apeshit.
Got a foccacia in the downstairs fridge, an "Extra Tangy" bread dough on the upstairs fridge, and more starter than I can use or give away...
Gonna have a go at sourdough Naan and cinnamon buns, 'cause I don't have anything else going on. :D
My daughter has gotten into sourdough during the lockdown here, she got a starter going and the whole 9 yards, we've had bread, cinnamon buns, pizza crusts, bread...did I mention bread? We don't even eat much bread. It's starting to stack up in here.
You can make waffles and freeze them for later. I stack them between sheets of parchment then put them in a ziplock.Quote:
Originally Posted by iceman
I only make half a recipe using discard. Makes 6 waffles.
Classic Sourdough Waffles or Pancakes
We've been making those waffles nearly every weekend for over a year now. They're soooo good.Quote:
Originally Posted by KQ
DAMMITALL! Who keeps buttermilk on hand in their fridge?? Not me...Quote:
Originally Posted by KQ
Maybe I should. :fmicon:
You don't really need buttermilk, you just need something acidic to react with the baking soda. You could probably substitute baking powder for baking soda (baking powder is just baking soda mixed with tartaric acid), or more traditionally, you could use milk and add a little vinegar.Quote:
Originally Posted by skaredshtles
Yeah - that's what I usually do... but I think I'll just get some buttermilk and do it properly this time.Quote:
Originally Posted by Buke
huhQuote:
Originally Posted by Buke
my neighbor who is a real chef/fish guide used half a can of Kokanee ( a cheap Canadian Macro beer) in a bread recipe for a no yeast bread
which is good cuz there is no yeast to buy in the stores in town
First go at sourdough - looks like focaccia for blunch! Don't tell MTM - he hates focaccia. :D
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Bread baking day for me - and a little light reading for everyone else:
A rising star: For Conor O’Neill and The Cottage at Blue Ridge, baking bread is all about creating community
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Conor O’Neill peeks into his three-deck hearth oven, checking on loaves of oat porridge honey bread. He shuffles them around while they bake to ensure an even color. (Providence Cicero)
May have gone a bit loco over the weekend... 'cause what else do I have to do? Sourdough biscuits to go with country gravy for breakfast yesterday, then 3 sourdough ciabatti to go with Bolognese last evening:
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Random: I read some articles a few months ago about how those who can't handle gluten can sometimes eat sourdough & fermented foods without problems. Something about how the yeast turns into PAC MAN and eats all the gluten... (longer fermentation = gluten broken down more...). Obviously we could also just make a GF starter...Quote:
Originally Posted by Buke
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So whenever I make sourdough my dog follows me around until I give him some. He LOVES it, it's crazy. Not sure if you can see him in this photo with the sun breaking through the window but I basically only see a big nose pop up. 🤣
Anyone else have dogs addicted to sourdough?
So... what do you do when your kid graduating high school says he'd like bagel sammiches for breakfast and you don't have any bagels around?
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If it wasn't for 330am start times you'd have a future. Looks great.Quote:
Originally Posted by skaredshtles
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I'd follow you around too :biggrin:Quote:
Originally Posted by mrswhyturn
Dafuq you talking about? I made them all last night through the final proof, then stuck 'em in the fridge overnight. Got up at 7am, boiled, baked, done by about 8:30.Quote:
Originally Posted by Skidog
I don't get up at 3:30am for ANYTHING. :fmicon:
Tartine baker has been posting a bunch of short vids taking you all the way from making your starter to baking your loaf. I'm about halfway through.
https://www.instagram.com/p/B-yEwJNjD6c/
Went to Costco the other day, they had plenty of flour to include the KA 12lbs bags for under $7.
We’re almost out of flour again. This is whole wheat, AP, Bread flour sourdough
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