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.
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.
Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.
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.
Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.
It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
Use sourdough discard to make pancakes or waffles for a tangy twist on a classic breakfast dish. An easy, simple ingredient recipe to make your own “cheez-it” style crackers at home.
Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe.
Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. 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.
It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.
Can I use sourdough discard to make a new sourdough starter? Absolutely! You can take a portion of sourdough discard and add a few grams of flour and a few grams of water to create a healthy active sourdough starter. You may need to feed your revived starter a few more times before its ready to make bread.
The best part about using leftover sourdough discard in your baking and cooking? You get the added benefit of fermented grains – making it easier to digest and better absorbed by the body.
Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. 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.
You can store sourdough discard in a separate container, then bake with it when you want — for instance, maybe you fed your starter on Tuesday, leaving you with discard that you want to use to bake pancakes on Saturday.
Only a small portion of the sourdough starter is reserved and fed during each feeding, the rest is referred to as discard, since typically it is thrown away. In efforts to reduce waste, discard is often collected from multiple feedings and stored in the fridge until enough is allotted to be used for discard recipes.
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How do you store the waffles?
How do you store the waffles?
Sourdough Starter Waffles 2 Ways
