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.
One note: Don't start using your discard until your starter is really up and running. In other words, if you've just started your starter and it's not yet established, then you shouldn't save that discard. Wait until you have a healthy, active sourdough starter, then keep any discard from routine feedings.
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.
Let the batter rest for about 20 minutes before cooking. The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes. NOTE: The batter doesn't have to ferment overnight if you'd like to cook these the same day.
I don't like to use discard that is more than one week old in discard recipes . After about a week, the discard can become very sour and impact the flavor of the discard recipe. If you like a strong fermented flavor, you might be okay with letting the discard sit longer in the refrigerator.
You shouldn't eat sourdough discard raw but you absolutely can eat it cooked! This sourdough fried bread uses pure sourdough discard for the dough. Can You Freeze Sourdough Discard? Yes, you can freeze sourdough discard fried or raw.
When you are ready to bake, remove the discard from the fridge and let it come to room temperature. I recommend keeping sourdough discard for up to one week.
Sourdough discard will last indefinitely when stored in the fridge, but the longer it sits, the sourer it becomes. Therefore, I like to use my discard within 2 weeks.
Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.
Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.
Freezing sourdough discard is a clever way to avoid waste and save it for future recipes. By preserving the discard, you can use it in various delicious dishes without feeling guilty about tossing it out.
TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!
Why are my sourdough pancakes flat? Your baking soda and baking powder may no longer be active. If your leaveners have been in your pantry for longer than 6 months, test your baking powder and baking soda by adding ¼ teaspoon to a small amount of vinegar.
Mature sourdough starter aged more than 6 months old should be able to survive unfed on the counter for around 3-4 days without any risk of mold. The caveat here is if the temperature is very hot, this timeframe would be reduced. What is this? A mature sourdough starter will survive unfed in the fridge for months.
Check out a few of my favorite sourdough discard recipes here. 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.
What happens if you let sourdough discard sit too long on the counter? As discard sits at room temperature, it will continue to ferment which increases its acidity levels. If it sits past 36hrs, it will most likely run out of flour to feed on. You will then run the risk of exposing your discard to harmful bacteria.
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.
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.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful 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
