r/SourdoughDiscard

My father’s best friend was a Navy Chef in a carrier back in the 60’s. He made a pizza dough that tasted exactly like sourdough bread. Was the best I’ve ever had and all these years later I still can’t figure out the recipe. Any suggestions or tips?

Been following this subreddit for about 6 months, but haven’t felt confident enough to post them up. Well, yesterday I baked my best ones to date. It’s seriously some of my best work yet.

Simple recipe and I use my sourdough discard with IDY
The flavors are so good, which I give credit to my starter for.

I dipped the salt bagels in lye and boiling water. No real difference. I cooked them on my pizza steel and launched with parchment paper and my peel

https://www.thisjess.com/sourdough-discard-bagels/

I will follow up with a center cut shot. I love salt bagels and they are hard to come by and stupid expensive. I have decided that I will never buy another bagel unless I’m in Montreal or NYC again.

Salt
Everything
California roasted garlic and salt

I usually just eat these bad boys with a port wine cheese spread, so I don’t cut them! But I will for this post

I had a very large amount of sourdough discard I had been collecting in a jar in my fridge and decided to make a pizza with it using my 12 in cast iron pan. It turned out incredible. I added seasonings and sea salt with a splash of EVOO while I baked the discard. Not sure I’ll ever go back to making actual pizza dough after this.

Oven at 425 degrees
Get pan super hot.
Pour oil in and then discard in (as much as you’d like)
Sprinkle with seasonings of your choice (I used Italian, oregano, Kinders brand garlic and black pepper, pink sea salt, and EVOO)
Bake until the sides come away from the pan
Remove and transfer to a slightly oiled pizza baking sheet (didn’t want the bottom to burn)
Added toppings (sauce, provolone, Canadian bacon, shredded mozzarella cheese, pineapple chunks, and fresh mozzarella - 2 layers of it)
Sprinkled Italian seasoning on top and baked at 400 degrees for 10 min then broiled for 2 min.
So good!

Oromo is a traditional dish from Kyrgyz cuisine, consisting of a rolled dough with a filling, steamed to perfection. Here's a sourdough discarded recipe:
Ingredients:
For the dough:
• Flour - 250 g
• Water - 2 tablespoons
• Egg - 1
• Salt - 1 tsp
• Sourdough - 200g

Instructions:

1. Dough: In a bowl, mix the flour, salt, and egg, sourdough.Gradually add water and knead a soft dough. It should be elastic but not sticky. Let the dough rest under a towel for 30 minutes.
2. Filling: Traditionally it is made with ground meat with little chopped onions, in my case I used little chopped veggies, I cooked them on a pan with olive oil for seasoning, used fish sauce and soy sauce.
3. Shaping: Roll out the dough into a thin sheet, about 1-2 mm thick. Evenly spread the filling over the dough.
4. Rolling: Carefully roll the dough with the filling into a log. Then coil the log into a spiral shape.
5. Steaming: 30 minutes
   #asianfood #oromorecipe

It sucks my wife doesn’t really have a sweet tooth because I’ll wind up eating them all myself.
But it’s really nice that my wife doesn’t really have much of a sweet tooth because I’ll get to eat them all myself!!

Kind of proud of this one for no good reason. It's just the flakes left on my cambro container after the residue dries off. But I figure it could be my emergency starter someday!