r/SourdoughDiscard

These turned out so good 🤤🤤🤤

berry sourdough discard biscuits

I’ve been trying to find ways to use my sourdough discard and I made these today: double chocolate muffins and cheddar, jalapeño, bacon biscuits and they turned out great!

I tried using my sourdough discard to make American style biscuits.

Recipe:

140g (5oz) white flour

8g (0.3oz) baking powder

4g (0.15oz) salt

130g (4.6oz) cold butter, cut into cubes

240g (8.5oz) mature sourdough starter at 100% hydration

I did try to make it with oil instead of butter, I think that's the main issue with these. They tasted good the day of but got super soggy the next day.

Should I just use butter as the recipe suggests?

Sourdough is toughhhh and the score could’ve been better but I’m sticking with it!!

I started this on June 10, and yesterday I realized I was only supposed to have 50g of starter left in my jar. This whole time, I’d just been removing 50g of starter instead of discarding down to 50g. So yesterday I tossed the extra and fed it 50g water + 50g flour.
Today it didn’t rise at all, it just looks like this. It also smells like alcohol. I have no clue what I’m doing right or wrong. I even tried baking bread yesterday and it was TERRIBLE. It basically turned into one giant bowl of starter. When I baked it, it was gummy and tasted really sour.

* I use AP flour and room temp filter water.

Not so much a recipe per sé but this is the greatest hack I’ve found against menacing fruit flies. Recipe: some sourdough discard (the older the better!) in the bottom of a jar plus a paper cone, tape it all together and watch your fruit fly problem disappear.

No matter how tidy I keep my place the fruit flies always come during the summer. Ive seen recommendations to make these traps using apple cider vinegar, but in my experience sourdough starter works 100x better. I set this trap up last night and there’s already like 15 flies in there.

This was my first attempt at baking sourdough but I wasn’t expecting it to be bad, I will try again next week and hopefully I will have a better outcome.
I realize that I should have let it sit out for at least a hour or two before putting in the baskets and into the fridge. Any suggestions are appreciated. But don’t be rude

There were some happy dads :)

I’ve finally got a soft sourdough sandwich loaf that my kids actually love, but I’m trying to improve it.
The crumb is soft and even, but the bottom third of the loaf is always noticeably denser than the rest (see photos). I’d love to get a lighter, fluffier crumb all the way through.

My method is:
Mix everything in a stand mixer for 8 minutes.
Bulk ferment for 1 hour.
Shape into a rectangle, roll it up, and place it in a loaf tin.
Proof for another hour.
Bake at 180°C on my oven’s pizza/fan setting for 25 minutes in the tin, then remove it from the tin and bake for another 10 minutes.

One thing that might be relevant: I keep a pizza stone on the bottom rack of my oven all the time to help maintain heat, and I bake the loaf tin directly on top of it. Could that be contributing to the dense bottom? Should I try baking without the pizza stone?
I’m also attaching a photo of the recipe.
I’d really appreciate any suggestions.

Y'all meet Nicole, she's 3days old, how is she looking like?

Day 1 : 1tbs plain flour, 1tbs whole wheat flour, 2tbs water

Day 2 : she was a little bit runny but she rose! It doubled , i discarded half, and did same as day 1, but i lessened water for a thicker consistency.

Now she's still in day 3 but no picture because there's no progress, i fed her 7h ago with no rising so far :(

Am i going anything wrong?

Also I got couple questions:

She's on a shelf, exposed to light sunlight, do i keep her in there or move her somewhere shadowed ?

I close the lid tightly, does it need to be loose* to get some air?

These were originally supposed to be cookies, although they ended up too runny (too much lemon juice, I suspect) & dropped them into the muffin tin.

They ended up tasty as hell, but intensely lemon.

Super happy with this, feta, mozzerella, sausage pizza. Made with week old discard, half tsp yeast. Recipe This Jess Cooks.