Hey reader,
Reducing food waste is a big goal for a lot of my readers and one thing that often gets overlooked is sourdough starter.
I shudder to think that sourdough experts tell us to INTENTIONALLY throw away half of the sourdough during that first initial week when you're making a sourdough starter.
Surely there's SOMETHING we can do with that sourdough discard other than throw it in the trash can, right?
I mean, we're spending good money on that flour!
When I created my einkorn sourdough starter, that was the one thing I struggled with. The entire process of making a starter was incredibly easy: flour + water + stir… repeat.
But I couldn't bring myself to throw away the excess, especially since I was paying a premium for einkorn flour in the first place.
So I didn't.
I broke the rules – AGAIN in an effort to save money – and didn't do what everyone else said to do. Instead of pouring half of the starter in the trash or down the drain, I poured it into another jar and kept that jar in the fridge.
But I didn't want to just accumulate a bunch of leftover sourdough starter in the fridge… what good will that do me?
So, I made a goal to figure out how to USE that discard.
And here's what I came up with.
First, sourdough pancakes. These disappear within MINUTES on a Saturday morning, and we often use them in lieu of bread for school lunch "sandwiches." (Psst! These are exceptionally good with chocolate chips!)
Second, sourdough biscuits. If you like buttermilk biscuits, you will LOVE sourdough biscuits. I don't know why, but they taste extra buttery to me. Which means you have to make extra, because these will disappear quickly too!
Third, sourdough waffles. This is a NEW recipe on the blog (but don't worry, it has undergone vigorous testing in the Crumbs' Kitchen!!). These waffles are fluffy, frugal, and PERFECT to make ahead and freeze for busy mornings.
Fourth, sourdough crackers. We love these crackers SO MUCH! Now I don't have to decide between junky cheap crackers and expensive "healthy" crackers.
And my "here's how to use sourdough discard in any recipe" conversion. This is what I do anytime I have too much starter, and it's worked every time. - Start with one cup and remember that one cup of starter is ½ cup of flour and ½ cup water.
- Anytime you add starter to a recipe, take the equivalent out of the wet and dry ingredients. For example, in this waffle recipe, I would add 1 cup of starter and reduce the flour in the recipe by ½ cup AND reduce the liquid by ½ cup.
- If you can't take out the equivalent from the wet and dry ingredients, add just enough extra flour to compensate for the added wet. For example, in my caramelized banana bread recipe, I add 1 cup of starter. I can't take away from the liquid, because there's no "liquid" in the recipe, but I can add a little bit of extra flour to help compensate for the wetter batter.
- Always make a recipe as written first, BEFORE you start modifying it with sourdough starter. That way you know what the dough or batter should look like, and you can get that consistency again with the sourdough starter.
I do have a question for you though… What's YOUR favorite way to use up sourdough starter?
I want to incorporate more of these types of recipes in my weekly meal plan, but I could use some fresh ideas. Would you hit "reply" and share yours with me? Thank you!!
Blessings,
PS: Did you know that my course Grocery Budget Bootcamp has a WHOLE LESSON on avoiding food waste??
We're opening enrollment for GBB soon, but first we have a FREE event and you're invited!
My Crush Inflation Challenge is going to be the most important training I'll give all year. Inflation is out of our control, but you don't have to be a victim of high food prices. You CAN still save money on groceries!
> Sign up here for the Crush Inflation Challenge!
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