The one thing about Elaine Boddy’s sourdough method is that she plans it so there’s no discard. I love discard and some of the best things I’ve made have been made using discard. There are some amazing crackers I made in Texas using fresh rosemary.
Yesterday morning, since I was working off my abandoned starter, I fed it twice just to be sure it had the “oomph” for the bread I started last night. Elaine, the sourdough whisperer, also says that having a starter that’s too big causes the starter to be weak. I’m thinking I may keep two starters going and if I plan ahead, I can make sure to have enough starter for whatever I want to make.
Sorry that I didn’t take a picture when they were all on the plate. These were the leftovers.
I used this recipe from King Arthur and they were delicious – Vince said he liked them better than any biscuits I’ve made in a while. I ended up folding the dough over a couple of times and that resulted in having flakey, buttery layers. You can the layers just waiting to be pulled apart.
This recipe moved way up on my favorite biscuit list. It calls for 1 whole cup of discard. That’s a lot but with planning, I can have it available any time.
Katherine says
Can you explain discard please ?