Things to make c/discarded sourdough starter?
I've been nurturing two sourdough starters. They were born as one, but after it became stable, I split it and have been gradually transitioning the second one to white flour. The base starter is all home milled hard red winter wheat. Because I'm on the 30 days to maturity plan, I have a lot of discard. I also fed them up to do baking experiments and then reduced them. I finally found the optimal hydration for both to be 80-82%, where I had been following directions and doing 100%, which is too leggy to hold its weight.
This is all part of my learning to bake with whole wheat. I've got my pizza recipe down pat, but that starts with flour and does it's soak post-mixing in the fridge. The experimental breads I've made with the sourdough discard have been good, but heavy, even with added yeast. I'm having trouble finding recipes for this specific thing. They're either for whole wheat, starting from flour, or for white starting from sourdough. My white flour baking experience isn't helping me with the whole wheat, and the conversion ratios I've found, white to wheat, sourdough to flour and water, etc., haven't been doing it. I could up the hydration and the yeast. I plan to do the former, especially as I've reduced it in the starter, but would rather not do the latter.
Any favorite things to do with starter discards that you'd care to share?
We wanted a lighter treat, so I made waffles today. Finally did find a recipe for soaked sourdough that was touted as light and fluffy. :) I didn't follow it, of course, but the waffles did come out light and fluffy. :) I'd make a half recipe (counting by eggs) because it was well more than we needed and it's going to lose its poof in the fridge.
I should mention that I'm something of a waffle snob. I've never managed to make my A#1 favorite, but it's only available about 1000 miles away. The ones I made today aren't that either, but definitely an honorable mention. They were very good.
Light Waffles from Heavy Starter
1.5 c. active discard (top of current jar, still bubbling), half white, half wheat, 90% hydration
3 heaping TBSP active starter (mixed white and wheat)
1 tsp. baking soda
1/2 tsp. salt
1 heaping TBSP buttermilk powder
2 heaping TBSP malt powder
1/4 c. melted butter
Sprinkle dry over wet wheat.
Add eggs and butter. Stir.
Slightly more than one waffle-ladle for one waffle.
Edit: typo in hydration number.
This post was edited by plllog on Thu, Jun 5, 14 at 20:14