How often do you feed your sourdough starter? I feed mine every week, and when I feel like baking, I take it out of the fridge and feed it for 2 days before I use it in my bread recipe. It might not seem like a lot, but the sourdough starter discard really add up. Instead of tossing them out or using them immediately, I’ve came up with a new method. I pour them into a jar and refrigerate them for a week or so until I am ready to make something out of them. I’ve become obsessed with baking with sourdough starter discards, almost more than making sourdough bread.
Sourdough starter discard is really a very versatile “ingredient”. It’s literally made with flour and water, which makes it easy to incorporate into standard recipes. That said, because it has been fermented, it does give off certain flavors and can affect the texture outcome of the recipe. Some of the most common uses are crackers, cookies and pancakes. But did you know it’s amazing for making biscotti? I recently created an almond sourdough biscotti recipe and everyone that has tried it has commented how easy it was to make the biscotti and how tasty it is!
So armed with this new confidence from other bakers’ feedback, I’ve embarked on a new baking adventure. For the last few weeks I have been making waffles with my sourdough discard. While sourdough waffles are not uncommon, I’ve invented a double chocolate sourdough waffles that my husband, my sister and my little nephew can’t get enough of. It’s crispy on the outside, chewy on the inside. Whether you make it plain or with the double chocolate ingredients, this recipe is guaranteed a keeper!
How do you store sourdough starter discard?
It’s very simple, you just need to scoop out your discard and place it in another jar. Seal it and refrigerate it for up to 3 weeks. Anytime you refrigerate your sourdough starter / discard, the low temperature will significantly slow down its feeding activity. For me, since I feed my starter once a week, I just scoop the new discard into the same discard jar from the previous week. When I am ready to bake with the discard, I will take the jar out of the fridge and use it as it is. There’s no need to bring it up to room temperature like you would with a sourdough starter.
After the waffles have completely cooled, I like to store them in a sealed freezer bag. They can be kept in the freezer for 2 to 3 months! To eat them, simply take them out of the freezer to defrost for 3o min and then you can pop them in a toaster oven to crisp them up. They will taste just the same if not more crispy than the freshly made batch.
Can you use other flour?
You can use rye, spelt, buckwheat or almond flour for this recipe. For rye, spelt and buckwheat, I recommend adding in more liquid (1/4 cup water or milk) because these types of flour tend to absorb more liquid. You can also mix up the different types of flour to test which texture you like the most. I used all purpose flour with almond flour for my recipe because I like the nutty flavor from almond flour.
4 tablespoon chocolate chips (semi sweet or bitter sweet)
2 tablespoon cocoa powder
1/8 cup hot water
Instructions:
Preheat waffle maker on high
Mix all the dry ingredients in a large bowl
In a separate bowl, mix all wet ingredients
If you are making double chocolate waffles, pour hot water over cocoa powder and chocolate chips and stir until everything is melted. The hot water is essential to bloom cocoa powder. As the cocoa powder dissolves, it thickens the liquid and releases flavor particles within the powder. This technique brings out its chocolatey flavors.
Combine all the dry and wet mixtures until blended (and chocolate mixture if you are using it). Do not overwork the batter otherwise gluten will develop and make the waffle too chewy.
Pour 1/2 cup of batter on the waffle maker and bake for 5 minutes until crispy.
Put freshly baked waffle on a wire rack before serving. If you place it on a plate, the steam will build up on the bottom and make the bottom of the waffle soggy.
To store waffles, let them cool completely before freezing them.
For these double chocolate sourdough waffles, I recommend topping them with almond butter and banana slices. Or if you feel like treating yourself, add a scoop of ice cream to make it into a decadent dessert! I like eating them plain since it’s so chocolatey already. I would love to hear how you enjoy your waffles! Comment below and share your tips and tricks.
More Baking Posts for You!
Almond Sourdough Starter Biscotti
Strawberry Chocolate Buns With Sourdough
Crunchy Nutty Granola
Thank you for taking the time to read my post. Leave a comment or share it with others that will enjoy it as well.
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You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.
Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.
Flavor: Sourdough adds a delicious, nuanced flavor to desserts and savory baked goods. It adds a slight sour flavor without making them taste too off putting or acidic.
What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.
You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.
Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.
It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.
You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.
Yes, there are actually several health benefits to using sourdough discard in your cooking and baking. Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.
When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week. I do know others that keep it much longer.
You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast). I have TONS in my digital cookbook if you need some good recipes.
Discarding half is wayyyy LESS wasteful than keeping it around or “sharing” the other half with a friend because… The sourdough starter is not a viable starter until 3 to 5 days old and sometimes longer. It takes that long for the organism balance to get established.
Hate discarding so much starter? See "tips," below. Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup.
Absolutely!A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.
Yes, there are actually several health benefits to using sourdough discard in your cooking and baking. Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
However, “discard” doesn't necessarily mean “throw out.” A two-to-three day old starter can be used to add amazing flavor and texture to a number of baked goods, even if it is not quite ready to make your dream loaf of sourdough bread.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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How do you store the waffles?
How do you store the waffles?
Sourdough Starter Waffles 2 Ways
