Mini Pizzas using Sourdough Discard

 Quick snack or lunch, maybe for Halloween night?!

Ingredients:

3/4 cup sourdough discard 

Pinch of salt

Mix some salt into the discard, spray oil a muffin tin and spoon the mix equally into 6 muffin cups, about 1 1/2 tbsps each. Bake at 425°F for 8-10 minutes then add your favourite sauce and toppings and pop back in the oven for another 8-10 minutes. This makes a soft, doughy crust. If you want a crispy, cracker-like bottom bake at 450°F for 8 minutes, then top and 6 more minutes. Makes 6

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Pumpkin Sourdough Bread

This one has a tight crumb, perfect for toasting and spreading with butter or jam, as your toppings won't leak through. 

Ingredients:

1/2 cup active sourdough starter

4 cups bread flour

3/4 cup water, at room temperature

1 cup pumpkin purée

2 tsps salt

1 1/2 tbsps maple syrup

2 shakes of cinnamon

semolina for sprinkling 

turmeric for colour (optional)

Mix starter, pumpkin purée, water, maple syrup, cinnamon and flour together until shaggy. Rest 30 minutes covered with a tea towel. Sprinkle the salt and incorporate. Perform 4 sets of stretch and folds every 30 minutes. You can sprinkle some turmeric on the dough for each stretch and fold (use gloves so your hands don't turn yellow!) After the 4th stretch and fold place in bowl and cover with plastic wrap until doubled. (Mine took 6 hours). Turn out on floured surface and form into a boule pinching at the bottom. Flour well. Sprinkle semolina on bottom of a bowl the size of your Dutch oven. Sit dough seam side up, cover with plastic wrap and keep in a warm place (bread proofer or microwave with a cup of hot water) for 2-3 hours then refrigerate overnight. In the morning remove from fridge for 1 hour. Give it a quick freeze in the freezer for 15 minutes. Preheat oven with the Dutch oven and lid inside for 20 minutes at 450°F. Turn dough out on parchment or Dutch oven sling, rub turmeric on top if using, then score and lift into hot Dutch oven. Bake covered 30 minutes, then uncover for 15 minutes. 

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Easy Homemade Honey Granola

As a yogurt topping for breakfast or dessert or simply for snacking, this easy batch of granola will keep you going all week or more. It's customizable and, oh, it uses sourdough discard.

Ingredients:

1/2 cup butter, melted to browned then slightly cooled

1/2 cup sourdough discard

1/4 cup honey

2 tbsps brown sugar

1 tsp vanilla

1 tsp salt

2 2/3 cups oats

1 cup chopped nuts

1 cup dried fruit 

Preheat oven to 325°F. Mix the browned butter, honey, discard, brown sugar, salt and vanilla together. Add the oats, nuts and fruit and combine until everything is coated. Spread out on a lined baking sheet. Press together if you want chunks for snacking or keep loose for sprinkling on your yogurt or cereal. Bake for 20 minutes then flip over and bake another 10 minutes. Let cool on the baking sheet then store in jars. Makes 1 1/2 quarts.

Adapted from: bakesbread.com

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Sourdough Discard Pancakes

Breakfast-ready pancakes using that discard accumulating in your fridge.

Ingredients:

1/2 cup + 2 tbsps flour

1 tbsp sugar

1/2 tbsp baking powder

1/4 tsp salt

1/2 cup sourdough discard

1/2 cup milk

1 egg white

1 1/2 tbsps vegetable oil

Mix the flour, sugar, baking power and salt together in a large bowl. Then in another bowl whisk the discard, milk, egg white and vegetable oil together. Add the wet ingredients to the dry just to combine. Heat a skillet to medium with a bit of oil and fry batter until it bubbles, then flip, 1-2 minutes per side. Makes 14 small pancakes or enough for 3-4 servings. 

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Cheesy Biscuits with Sourdough Discard

Light and fluffy dinner biscuits created with your sourdough discard and ready in about half an hour.

Ingredients:

1 cup sharp cheddar cheese

1 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp dry basil

1/2 tsp dry parsley

1 1/4 cups flour

1 tsp sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sourdough discard

1/2 cup milk

1 tbsp vinegar

1/2 cup butter, melted 

Mix the milk and vinegar together and set aside. In a large bowl, whisk the garlic powder, oregano, basil, parsley, flour, sugar, baking powder, baking soda and salt together. In another bowl mix the milk/vinegar with discard, then add the melted butter. Pour the wet ingredients into the dry and mix just to combine. Fold in the cheese. Using a 1/4 cup scoop place balls of dough 2" apart on a lined baking sheet. Bake at 450°F for 14 minutes to an internal temperature of 200°F. Makes 12 biscuits.

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Rustic Sourdough Discard Bread

Discard no more! If you feel like you waste a lot discarding from your starter this bread is for you. Nice crust with a chewy center.

Ingredients:

1 cup discard (straight from the fridge)

2 tbsps dark rye flour

2 tbsps warm water

300 g (1 1/2 cups) warm water

400g flour (I used 1/2 cup dark rye and 2 1/2 cups bread flour)

10 g salt

semolina flour to sprinkle 

Combine the discard, 2 tbsps rye flour and 2 tbsps warm water in a jar. Cover loosely and place in the microwave with a glass of hot water. Leave to double 5-6 hours. 

Then, to the doubled starter add 300g warm water, 400g flour and salt. Mix together then let rest 10 minutes. With wet hands stretch and fold then cover and sit on the counter for 30 minutes. Repeat stretch and fold/30 minutes rest 2 more times. After the last 30 minutes turn out on a well floured surface and shape into a ball.  Sprinkle semolina on a large piece of parchment and sit the dough in the center. Lift into a bowl similar sized to the Dutch oven you will use. Cover top of bowl with plastic wrap. (You can refrigerate the dough overnight then return to room temperature for 2 hours) Or just sit the bowl on the counter 1-2 hours to double. Heat oven with Dutch oven inside to 450°F. Score top of bread with a sharp blade. If dough is too loose try putting it in the freezer for 15 minutes. Once scored bake covered for 30 minutes. Remove lid and bake another 15 minutes. The internal temperature should be 205°F.

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