r/SourdoughDiscard

As the title says, I super messed up my cookies but I have no shame and wanted to post it anyway.

Definitely trying to remake this better by fixing what I know I did wrong

The cookies' taste is beyond better than my other attempts but def the ugliest 🥲

I followed the recipe in the pics, BUT I made alterations and mistakes:

- I reduced the flour by 50 grams to replace with sourdough but didn't remember to reduce the moisture through the butter

-did not fully fluff my butter as I usually do (maybe even had too much sugar idk)

- did not adjust to the altitude by adding more flour 😔 I wasn't thinking. So I double reduced my flour by way too much

- I also used about 60 grams of browned butter (giving it a 2nd chance by mixing it with my normal butter that I made from whipping heavy cream). I loved the browned butter this time!!

They flattened completely 🥲

Anywayy, I rolled them up and made the remaining batter into madeline shape to see if they held up better (they didn't) but they were very yummy :3

I have been saving my discard for a few weeks to make sourdough crackers the liquid on top I’m assuming is hooch can I just pour it off and use?

Starting my own starter! Her name is Sarah Beth and I’m very excited 😂I fed her today(day 4) and she’s been pretty active , should I expect an overflow if I leave her tonight and discard tomorrow?

hello[:

first time that I make browned butter and I put them into these cookies.

I don't know how much of a fan I am of the brown butter! Anyone else feel the same?

Maybe I'm just used to not browned butter cookies lol

Curious about what your favorite use of browned butter recipe is?

how do these look?! I picked up a starter from a bakery (I know, I cheated) on Thursday. I fed her a couple times. them Friday night (around 530pm) I mixed 200 grams of starter, 700 grams microwaved water, 1,000 grams of flour, and 20 grams salt. let sit for 30 mins then did 4 sets of stretch and folds. popped it in the fridge overnight because I was worried about over fermenting and wasn’t staying up to let it ferment on the counter for 4 hours.

Saturday morning I took it out of the fridge and let sit on the counter for a couple of hours (think I maybe shouldn’t have done that). I then separated into two loaves, folded, rolled and did push & pulls. then I decided since it’s my first time I might as well try a jalapeño cheddar loaf 😆 so I incorporated those in to one of the dough balls. I let them rest for 20 minutes then did a few more sets of push and pulls. put the regular loaf into the fridge for 2/3 hours then baked. jalapeño cheddar loaf was in fridge overnight then I baked this morning. I let the regular loaf cool on the rack for a few hours then the jalapeño one 2hrs (I got too excited and wanted to check it out).

of course I am not the best with feeding ratios currently so I have a ton of discard. decided yesterday morning I might as well make it even more crazy for myself and make some sourdough bagels hahaha then this morning decided while my jalapeño cheddar loaf was baking I should get some sourdough chocolate chip banana bread going..🤣

let me know what you guys think! they were a little more dense than I prefer but overall I think amazing for my first time ever?! jalapeño cheddar I think I should have dried that stuff out before incorporating because it is a tiny bit “wet” inside but still tasty.

I can’t wait to keep experimenting! ☺️

Recipe: https://www.theclevercarrot.com/2023/11/crinkle-top-sourdough-brownies/

I used fed starter right at peak when I started todays dough. This is the best brownie recipe I’ve ever had! I recommend it. 😋 The recipe doesn’t call for it but I added 1 C of walnuts.

1.75 cups of flour
3/4 cup milk
.5 tbsp vinegar
.75 cup discard
.25 cup sugar
.5 tsp salt
1 tbsp baking powder
.5 tsp baking soda
12 tbsp cold butter

Mix vinegar with milk. Let it curdle for 10-15 minutes. Add sourdough discard. In separate bowl, mix dry ingredients & cut in cold butter until you’re left with pea sized butter bites. Add wet ingredients. Mix until combined. Dump out onto floured surface & laminate dough 3-4 times. Careful to not overwork dough. Cut biscuits. Bake for 15-20 minutes, depending on size at 400.

We *loved* these.

Started to have too much discard so I just made these in like 20 minutes, they're super fluffy

Recipe: https://wildthistlekitchen.com/sourdough-discard-muffins/

Added pecans and dry raisins, good snack