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Sour dough
When making the liquid dough, second day we measure the daughter to be equal parts of fermenter, water and flour. What can we do with the leftover liquid fermenter? Do we start a second fermenter process or can we start making bread with the leftover? What’s the best way to use it? Please advise
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6 Replies
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Hi Nazneen Nasseri
The leftover starter from your sourdough, known as “discard,” can have several uses. On the second day, your sourdough starter is still developing, so it may not be ideal to start making bread with that leftover starter since it doesn’t yet have the strength needed to properly leaven the dough.
Here are some options for using the leftover starter:
1. Start a second fermentation process: If you like, you can begin a second jar of sourdough with the discard, feeding it similarly to the first one. This can be useful if you want to have multiple starters at different stages of maturity.
2. Use it in recipes: You can use the discard in a variety of recipes that don’t require much leavening, such as:
– Pancakes or waffles: Mix the starter with some flour, milk, and egg to make a light and fluffy batter.
– Crackers or biscuits: Add the discard to a mixture of flour, butter, and herbs to make savory crackers.
– Cakes or muffins: The discard can add a tangy note and a unique flavor to these baked goods.
3. Donate or share it: If you have friends or family interested in starting their own sourdough, you can share your discard with them.
The best way to use it depends on your preferences and needs. If you’re looking for something simple, making pancakes or crackers with the discard is a great option.
Greetings.
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Thanks, but how do we use it? Or can we use all the fermenter instead having to waste.
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Hola Nazneen Nasseri
You can use the discard from feeding your sourdough starter in other recipes, as I explained in my previous comment.
A popular and delicious recipe you can make with sourdough discard is pancakes.
Here’s a simple recipe:
Sourdough Discard Pancakes
Ingredients:
– 1 cup sourdough discard
– 1 cup milk
– 1 egg
– 2 tablespoons sugar
– 2 tablespoons melted butter (plus extra for cooking)
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract (optional)
Instructions:
1. Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Mix well and set aside.
2. Mix the wet ingredients: In another bowl, combine the sourdough discard, milk, egg, sugar, melted butter, and vanilla extract until well combined.
3. Combine everything: Pour the wet mixture into the bowl with the dry ingredients. Stir until all the ingredients are incorporated, but avoid overmixing. It’s normal for the batter to have a few small lumps.
4. Cook the pancakes:Heat a skillet or griddle over medium heat and add a little butter to prevent sticking. Pour the batter onto the hot skillet, using about 1/4 cup per pancake. Cook until bubbles form on the surface and the edges start to brown, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
5. Serve: Serve the pancakes warm with your favorite toppings, like honey, maple syrup, fresh fruit, or butter.
Enjoy these fluffy pancakes made with your sourdough discard.
Greetings.
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Thanks Sussan.
I have another question on starter, on day 3, the starter rose and then collapsed, can I still continue or start fresh? Is it normal for starter to have a foul smell? I am new to making sourdough and eager to learn
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Hi Nazneen Nasseri
It’s normal for sourdough starter to rise and then collapse, especially during the first few days of the fermentation process. This happens because the natural bacteria and yeast are still establishing themselves in the environment. Here are a few points to consider:
1. Starter collapse: If your starter rose and then collapsed, it’s not necessarily a problem. It’s a sign that the yeast has been active, but it could also mean that it needs to be fed more frequently or that the ambient temperature has affected its behavior. You can continue feeding it as you have been and observe how it develops over the next few days.
2. Bad smell: A strong or unpleasant smell in the early stages is common. It might smell sour, like alcohol, or even a bit like cheese. This is normal, and generally, with each feeding, the smell should improve and become milder and more pleasant. If the smell is extremely bad, like something rotten, it could be a sign of contamination, but this is rare. In most cases, the smell will normalize as the sourdough matures.
3. Continue or start over: There’s no need to start over unless the starter is completely inactive (no bubbles or growth after feeding for several days) or if you notice an extremely bad and persistent smell. If there is activity (bubbles, growth after feeding), you can keep going and see how it develops.
I recommend continuing to feed your starter and observing how it behaves. Make sure to maintain a proper environment (temperature between 20°C and 25°C) and feed it regularly (typically once a day in the early days). Over time, it should stabilize and develop a more pleasant aroma and the desirable characteristics for baking.
Keep going, you’re on the right track!B
Best regards.
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