> If you keep your starter in a big jar, it'll just go to waste. Keep it small and you'll never need to throw any away.
I tend to make «sourdough discard crackers» if I have leftovers. It works well timing wise, I'm in the kitchen doing the initial stretching of my loaf anyways.
This is the way. Here's a recipe to get the curious going:
- 1 cup (227g) sourdough starter, unfed/discard
- 1 cup (113g) White Whole Wheat Flour or WW Pastry Flour
- 1/2 teaspoon salt
- 4 tablespoons (57g) butter, room temperature (or 50/50 butter/olive oil)
- 2 tablespoons dried herbs, of your choice, optional
- coarse salt for sprinkling on top
Mix well and knead briefly. Let sit out for 30min-6hrs. Roll out thinly, cut (deep score) into rectangles, prick w/fork, brush with water and sprinkle flaky salt on top. Bake @ 350 for 20-25 min
I tend to make «sourdough discard crackers» if I have leftovers. It works well timing wise, I'm in the kitchen doing the initial stretching of my loaf anyways.