Well, this is crazy, and perfect for me. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. I’m a big fan of being able to use one dough to derive different flavors. To make sun-dried tomato dough: Add the final piece of dough to the food processor along with the sun-dried tomato halves, 10g of oil from the tomato jar, and 10g to 20g of water. Baked goods are given a little extra oomph in fluffiness and flavor with the addition of some discarded sourdough starter. What would you recommend as an egg substitute? A dough hook may not do it justice. Wrap and store the dough as directed above. Feed your starter as usual, but save the discard With 12 ounces (340g) starter in my jar, I remove 8 ounces (227g) — this is the discard — and set it aside for my waffles. There can be other benefits to adding pre-fermented flour as well. For a thicker, large pizza, oil a 14" round pizza pan (an 18" x 13" half-sheet pan will also work). Using the fine '00' flour in small quantities for pasta gives the dough a balanced and smooth feel, while still allowing the semolina to be the star of the show. For the sun-dried tomato dough, I add some sun-dried tomatoes as well as a bit of the oil from the jar, which provides a lovely burnt-orange hue. With the processor running, drizzle in the water until the dough starts to form clumps. But it will take a lot longer for the dough to rise (as the discard isn’t as active). Depending on which type of pasta you'd like to make, you can shape this dough in different ways: To shape tortelli: Cut the dough into rounds using a 2 1/2" to 3" cookie cutter, or the top of a jar (or jar lid). Break out your sourdough starter and rolling pin, and let’s get started. Want a head start? These scones are a wonderful and flexible recipe made from sourdough discard that is simple enough for everyday breakfast and elegant enough for your next brunch or high tea. Add 25g of the olive oil and the salt, and mix and knead the dough with your hands, adding water 10g at a time until everything holds together; the dough will be stiff and will tear easily. 3. The process of making a no-yeast sourdough … Add the olive oil and salt and process again to incorporate. Beats the King Arthur sourdough biscuits by a long shot. If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. If it starts to shrink back, cover and let rest for 15 minutes before continuing. Web page addresses and email addresses turn into links automatically. /*--> Perfectly Pillowy Cinnamon Rolls are the ultimate soft touch. (For me, that was 1:2:2 — for example, 20 grams starter, 40 grams flour, 40 grams water.) To make the dough in a food processor: Pulse together the flours, then add the discard and eggs and process to make a crumbly, dry mixture. Protip – You can save sourdough discard … Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. Below, he offers a go-to sourdough pasta recipe and three different ways to prepare it. Freeze, well-wrapped, for longer storage. There’s no better way to use sourdough discard. Would basic recipe need to be altered at all to mix and kneed in kitchenaid mixer? If you follow this method, you will end up with sourdough discard once a week which you can use for the recipes below. 1 cup (227g) sourdough starter, unfed/discard; 1/2 cup (113g) lukewarm water; 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon (6g) salt; 1/2 teaspoon instant or active dry yeast; 4 teaspoons Pizza Dough Flavor, optional but delicious You may still need to knead it by hand to finish it off. Add the water, flour, salt, yeast, and Pizza Dough Flavor. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. I’m a sucker for a soft vendor-style pretzel, and frozen ones don’t quite cut it, so this … 100% hydration just means the starter is fed with equal parts (by weight) of water and flour (so 100g flour and 100g water). Adapting recipes using sourdough discard: ... Philip recommends going to a source, such as King Arthur’s website, that has tried-and-true recipes tested many times over. (Start a sourdough starter that won’t take over your life.) Be aware of some sourdough dynamics here. Curl the strands into loose mounds ("nests") and set them aside until you’re ready to boil them. You can choose to make this dough either by hand or in a food processor. The recipe was inspired by the King Arthur Sourdough Starter I made about 5 days ago, which has you discard 113 grams of sourdough for every feeding. Add the sourdough discard and eggs to the well and use a fork to whisk them together, slowly incorporating a bit of the flour around the edges. Thanks so much for this recipe! Barely sweet, they are a great foil for cream and jam or honey butter. Find what you need in our sourdough baking guide. Another way to bake: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. Maintaining a smaller sourdough starter. Melted cheese can act like a lid, trapping moisture and making dough soggy instead of crisp. It is the perfect pairing with soups, stews, and chilis, and anything else you want to pair it with. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Make a well in the center of the mound deep enough to see the work surface below. 2021 1. More Sourdough Discard Recipes You’ll Love! King Arthur Flour has recipes for blueberry muffins and date nut cranberry muffins, plus a recipe for unfed sourdough starter English muffins that will get your morning started right. The company King Arthur Flour has a collection of recipes on their website that you can make with discarded — or, as they often say, “unfed” — sourdough starter. To make green tortelli, I simply add 1/3 of the dough to my food processor with some spinach leaves and a splash of olive oil. This allows liquid from the sauce and toppings to evaporate, concentrating their flavor. If you don’t own a pasta maker, don’t worry — this recipe doesn’t require one. King Arthur Unbleached All-Purpose Flour - 3 lb. Bring a large pot of water to a boil. Actually, yes you can TOTALLY use the sourdough discard in this recipe. 1 cup (227g) sourdough starter, unfed/discard. 1 cup (113g) King Arthur White Whole Wheat Flour 1/2 teaspoon sea salt; 1 cup (227g) sourdough starter, unfed/discard; 4 tablespoons (57g) unsalted butter, room temperature; 2 tablespoons dried herbs of … Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. https://www.mentalfloss.com/article/626321/sourdough-starter-discard-recipes Note: This is a good opportunity to feed the remainder of your starter, if necessary. Pizza is one of my favorite ways to use up random leftovers in the refrigerator. Mix until smooth, and cover. Ideas for sourdough starter discard recipes. It’s soft, sweet, and packed with comfort and flavor (everyone always asks for the recipe when I make it!). ]]>*/ 4-ounces of Pizza Dough Flavor, in a reusable plastic jar with lid. Here's how to make all three: To make plain dough: Knead one piece of dough by hand, adding 10g to 30g more water until the dough doesn’t crumble or break as you’re kneading it. ]]>*/ And there you have it: yet another way to use your sourdough discard, plus a fun, colorful, and tasty project for dinnertime! Additionally, semolina flour helps maintain a hearty consistency in your noodle that allows it to soak up the sauces you might be using when preparing your pasta dish. Soft Pretzels. In this recipe I’m going to show you how to make three types of pasta with your sourdough discard: sun-dried tomato linguine, pappardelle, and spinach tortelli. You can also refrigerate it for up to 1 day. Check out my sourdough starter recipe. But plain is fine too! Mix, cover the bowl loosely, and let sit at cool room temperature (about 68°F to 70°F) for 8 to 12 hours. These were the best biscuits I have ever made. Not sure what sourdough starter is? The dough will be very stiff though so it may not incorporate well. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses. Directions. Gather the scraps into a ball, cover, and set aside to re-roll once the dough has rested for 20 to 30 minutes. Looking for tips, techniques, and all kinds of great information about sourdough baking? Feel free to replace the semolina in these recipes with 00 flour and then follow the recipe from there, Jude! Towards the end of the rise time, preheat your oven to 450°F. Often used to make bread, pizza, and pasta, it lends a lovely pale yellow color and sweet, nutty flavor. Unroll the strips and let them dry on a rack, dowel, or on a clean work surface for 20 to 30 minutes.