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!!!!!!
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 the mood for cranberries lately. I may have gone a tad overboard. First there was sourdough cranberry orange muffins. They were so good that I made a second batch 3 days later.
Then it was Sourdough Cranberry Walnut Bread. OMG was that amazing. I made a boule and a batard. After I inhaled my 4th giant slice from the boule I felt compelled to contact a friend and ask her to do a porch pickup of the batard to save me from myself.
And last but not least it was cranberry apple crisp. We polished that off in two days and I never even had a chance to take a picture of it before we tucked in. Yikes!
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.