I’ve gotten into the habit of adding my sourdough discard into a container in the freezer. When it is full, I defrost it and plan a baking day. Yesterday it was crackers with everything bagel seasoning on them. So good!
Today it was overnight fermented monkey bread. Fermenting the dough makes the nutrients more available to the body and easier to digest. The kitchen smelled amazing while it was baking. It wasn’t out of the oven for 5 seconds before we both tucked in. All I can say is OMG!!!!!!
I wish I had smell-o-vision. The house smells absolutely amazing. Fresh out of the oven: a cinnamon raisin boule and 2 jalapeño, cheddar, roasted garlic and bacon 🥓 batards. Thank goodness I am giving some away because I don’t think I could be trusted not to eat them all immediately.
This evening I used up the rest of my discard on banana, raisin and walnut muffins for my sweetie.
Friday, sourdough discard bake day, started with some delicious fermented sourdough pancakes for breakfast (we snarfed them before I had a chance to take a picture). Then came chocolate chip cookies and liverwurst dog treats.
There is also a pail of sourdough doing a bulk rise before I bake my bread tomorrow.
Spirit is impatiently waiting for her treats to cool.
Tried a new recipe for Christmas morning breakfast. Fermented sourdough pumpkin roll. So good! It is made with sourdough starter and then the batter itself is long fermented before baking.
What are the main reasons that people are turning to sourdough? Because it contains the same friendly cultures as homemade yoghurt and these work chemically on the whole grains during the fermentation process to make the most of flavours and nutrients, and make it much easier for the body to digest. Thus sourdough promotes gut and metabolic health, keeps you fuller for longer, and lasts longer in the bread bin too. A win-win-win situation.
I’ve been in a bit of a Covid funk for the last few weeks. This morning I gave myself a kick in the butt and put my big girl panties back on.
Years ago we used to enjoy delicious Morning Glory Muffins that were made fresh every morning in our office Canteen. I was searching for ideas to use up my sourdough discard and I found one for these muffins. I’m really enjoying finding new and delicious ways to use my discard..
Tonight I used my discard to make a beautiful thin crust pizza dough. I slathered it with homemade pesto (made from basil grown in my tower garden) and grilled chicken. It was wonderful. The recipe made enough dough for 2 crusts so I have one frozen for another day.
Did some more experimenting with my sourdough discard. How about sourdough everything bagels? OMG they taste amazing with the garlic forward “everything” spice mix on top. They lost their hole in the last rise so aesthetically they aren’t great but they have the sourdough flavour I really love.
Although I haven’t actually made a loaf of sourdough bread yet, I’m still having fun using up the discard rather than just throwing it out. Today we got to enjoy organic whole wheat/spelt sourdough raisin nut banana 🍌 bread. Mmmmm