Discover the Tasty World of Sourdough Starter DISCARD!
This article is for anyone already using sourdough starter (aka natural yeast) or anyone who knows someone who uses this marvelous yeast. And if you’re not a natural yeast user, but would like to know more, please indicate that in the comments section and I’ll be sure to address this topic very soon.
Over the past few years I’ve been messing around with sourdough starter and have found it to be a game-changer when it comes to baked goods. But I’ve also discovered that while not rocket science, there is some finesse and technique involved in using natural yeast.
For instance, one of the challenges of keeping natural yeast on hand is the on-going need to either use some (and re-feed it) or discard some (and re-feed it) so you can keep your yeast alive and kickin’. And this needs to be done more than once every other month!
If you’re also a natural yeast fan, and have discovered this challenge, then you’ll be happy to know that there’s an expert out there who has mastered this challenge. Maurizio Leo (www.theperfectloaf.com) suggests keeping a jar of discard in the fridge at all times so that you always have a sourdough starter cache to draw from when you need it.
In other words, the discarded yeast doesn’t have to used immediately after pouring it off. The idea of keeping a “starter cache” is a game-changer and stress-reliever, too. Maurizio says this starter-stockpile will stay the most fresh for about two weeks.
And WHY do you want to hang onto starter discard? Because it’s so amazingly useful and handy. For instance:
Just remember not to use starter discard for making bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that’s too cold. The mixture will be overly acidic and won’t be properly balanced (in terms of bacteria and yeast populations) for leavening dough.
OK, now to close, for you currently using sourdough starter, how about a really fun way to use the discard? This is a recipe from recipe creator, Rebecca Firkser, for the proverbial ideal soft sugar cookie, but with a tangy twist. If you don’t currently use starter, but know someone who does, go see if they’re ready to discard and mooch some right now. You’ll be so glad you did!
1 cup unsalted butter cut into 1-inch pieces
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup sugar plus more for rolling
1/4 cup light brown sugar
2 large egg yolk cold from the refrigerator
2 teaspoons vanilla extract
3/4 cup (scant) sourdough starter discard (unfed) preferably cold from the refrigerator
Directions:
Add Recipe to Cook'n
Over the past few years I’ve been messing around with sourdough starter and have found it to be a game-changer when it comes to baked goods. But I’ve also discovered that while not rocket science, there is some finesse and technique involved in using natural yeast.
For instance, one of the challenges of keeping natural yeast on hand is the on-going need to either use some (and re-feed it) or discard some (and re-feed it) so you can keep your yeast alive and kickin’. And this needs to be done more than once every other month!
If you’re also a natural yeast fan, and have discovered this challenge, then you’ll be happy to know that there’s an expert out there who has mastered this challenge. Maurizio Leo (www.theperfectloaf.com) suggests keeping a jar of discard in the fridge at all times so that you always have a sourdough starter cache to draw from when you need it.
In other words, the discarded yeast doesn’t have to used immediately after pouring it off. The idea of keeping a “starter cache” is a game-changer and stress-reliever, too. Maurizio says this starter-stockpile will stay the most fresh for about two weeks.
And WHY do you want to hang onto starter discard? Because it’s so amazingly useful and handy. For instance:
- Having it in its own jar saves you time (you don’t have to pour any off the main container) when you want to make sourdough starter discard cookies, scones, pancakes, waffles, muffins, or pie crust.
- It helps avoid waste by saving starter that would normally be thrown away.
- Discard has lots of flavor, so it might as well be put to good use.
- It’s an easy way to keep your yeast fresh and healthy!
Just remember not to use starter discard for making bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that’s too cold. The mixture will be overly acidic and won’t be properly balanced (in terms of bacteria and yeast populations) for leavening dough.
OK, now to close, for you currently using sourdough starter, how about a really fun way to use the discard? This is a recipe from recipe creator, Rebecca Firkser, for the proverbial ideal soft sugar cookie, but with a tangy twist. If you don’t currently use starter, but know someone who does, go see if they’re ready to discard and mooch some right now. You’ll be so glad you did!
Sour Dough Starter Discard Soft Sugar Cookies
Ingredients:
1 cup unsalted butter cut into 1-inch pieces
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup sugar plus more for rolling
1/4 cup light brown sugar
2 large egg yolk cold from the refrigerator
2 teaspoons vanilla extract
3/4 cup (scant) sourdough starter discard (unfed) preferably cold from the refrigerator
Directions:
1. Place the butter in a small saucepan or skillet over medium heat. Melt the butter until it starts to foam and sputter, 3-5 minutes. Whisking often, continue to cook the butter until it starts to quiet down, smells nutty, and turns deeply golden brown, 7-10 minutes. As you whisk, try to lift any browning milk solids that are stuck to the pot. Remove from the heat and immediately pour into a large heatsafe bowl placed over a digital scale, making sure to scrape in as many browned bits stuck to the pan as possible. You should have about 180-190 grams butter remaining. Let the butter cool slightly, about 5 minutes, while you prep the dry ingredients.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. When the butter has cooled slightly, add the sugars and use a whisk to beat until well-combined, about 1 minute (the sugar won’t dissolve completely and may look separated). Beat in the egg yolk and vanilla until well-combined, about 30 seconds. Scrape down the bowl and beat in the discard until just combined, about 30 seconds (the dough should be emulsified now). Scrape down the bowl and fold in the flour mixture until just combined. Let the dough rest for 10 minutes.
4. While the dough rests, preheat the oven to 350ºF (177ºC) with a rack in the center, and line two sheet pans with parchment paper.
5. Fill a small bowl with more granulated sugar. Use a #40 (2-tablespoon) cookie scoop to portion out 12 mounds of dough (each should weigh about 30 grams) onto one of the sheet pans. Roll each mound into a ball and then place in the bowl of granulated sugar and toss to coat.
6. Evenly divide the 12 cookie balls on one prepared sheet pan, leaving about 2 inches of space between each ball. Bake the cookies, rotating the sheet pan from back to front halfway through baking, until the cookies are golden at the edges and just set in the center, 13-16 minutes. While the first batch is baking, scoop, roll out, and sugar the next batch and arrange on the second sheet pan.
7. Pop the second tray of cookies into the oven. Let the first batch of baked cookies cool on the sheet pan for 5 minutes before removing to a wire rack to cool completely. Scoop, roll, and sugar the remaining dough. When the second tray of cookies comes out of the oven, bake off the third tray of cookies (reuse the sheet pan and parchment from the first batch).
8. Let the cookies cool completely, then store in airtight containers at room temperature for up to 1 week, or freeze for up to 3 months.
NOTE: Use Unfed Starter Discard. Since this recipe also calls for a chemical leavener (baking powder), there’s no need to use ripe, recently fed sourdough starter to give the cookies lift. Because it’s really just replacing some of the recipe’s water and flour, unfed sourdough starter discard (cold from the fridge in your sourdough starter discard cache) works perfectly.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. When the butter has cooled slightly, add the sugars and use a whisk to beat until well-combined, about 1 minute (the sugar won’t dissolve completely and may look separated). Beat in the egg yolk and vanilla until well-combined, about 30 seconds. Scrape down the bowl and beat in the discard until just combined, about 30 seconds (the dough should be emulsified now). Scrape down the bowl and fold in the flour mixture until just combined. Let the dough rest for 10 minutes.
4. While the dough rests, preheat the oven to 350ºF (177ºC) with a rack in the center, and line two sheet pans with parchment paper.
5. Fill a small bowl with more granulated sugar. Use a #40 (2-tablespoon) cookie scoop to portion out 12 mounds of dough (each should weigh about 30 grams) onto one of the sheet pans. Roll each mound into a ball and then place in the bowl of granulated sugar and toss to coat.
6. Evenly divide the 12 cookie balls on one prepared sheet pan, leaving about 2 inches of space between each ball. Bake the cookies, rotating the sheet pan from back to front halfway through baking, until the cookies are golden at the edges and just set in the center, 13-16 minutes. While the first batch is baking, scoop, roll out, and sugar the next batch and arrange on the second sheet pan.
7. Pop the second tray of cookies into the oven. Let the first batch of baked cookies cool on the sheet pan for 5 minutes before removing to a wire rack to cool completely. Scoop, roll, and sugar the remaining dough. When the second tray of cookies comes out of the oven, bake off the third tray of cookies (reuse the sheet pan and parchment from the first batch).
8. Let the cookies cool completely, then store in airtight containers at room temperature for up to 1 week, or freeze for up to 3 months.
NOTE: Use Unfed Starter Discard. Since this recipe also calls for a chemical leavener (baking powder), there’s no need to use ripe, recently fed sourdough starter to give the cookies lift. Because it’s really just replacing some of the recipe’s water and flour, unfed sourdough starter discard (cold from the fridge in your sourdough starter discard cache) works perfectly.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
