2 EASY ways to use your sourdough starter discard
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- เผยแพร่เมื่อ 30 ก.ค. 2020
- In this video, I show you two of my favorite ways to use your sourdough starter discard!
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The pancakes turned out fluffy and delicious. I never thought I could reach this level of pancakes by using discarded starter.Thank you for this amazing recipe!
The best thing I've made is onion rings....omg the best onion rings I've ever made.
Coat in discard and then flour and fry (season the flour). Sooo crispy!!! even cold the next day!
Mmmm.. I want to do THIS
Ooh that’s super smart I love that idea!
Great idea to gonna try that for sure
I just used the garlic, scallion, rosemary, baking soda and salt recipe with my discard to make a batter for pan fried sole in my cast iron skillet. It was absolutely delicious! Thank you, Charlie. I almost gave up trying to make a good starter and bread until I found you on TH-cam. Much appreciate you! Mary
Just started my starter back up right on time!
Made these this morning - seriously good and tasty👍
Thank you sir for your videos. Really appreciate them!
The pancakes turned out absolutely delicious! Easy and quick recipe, THANK YOU!!
I was literally planning to make your sourdough bread recipe tomorrow, this video is right on time! 😍
Thanks! Best sourdough starter discard🥞 recipe I ever try!👍
Today i did the pancakes, and it was delicious♥️ thank you so much for the recipes 🙌
Hands down, best pancakes I’ve ever made. So good!!!
The pancakes are amazing! Lightest I've ever cooked
Awesome! That's a cool video. Thank you!
Thank you this was Awesome.
Love the savoy garlicky flat bread, yum 😋
Made these today with blueberries and they were the best pancakes I have ever made! Light, fluffy and delicious. I skipped the overnight step and they still worked a treat. Thank you Regular Chef! 😍
Brilliant idea!! I am hungry for pancakes now....
I made the flat bread from the discard. Added herbs and sesame seeds plus baking soda. It was absolutely delicious to mop up the juices from the butter chickens. Great recipe. Many thanks. 🙏
Great tip with adding baking soda to make the flatbread. I’ve used Everything bagel seasoning on top of the pancake while the first side is cooking.
Mix with leftover oatmeal for oatmeal pancakes.
Chopped up vegetables for savory pancakes.
THANK YOU!!!!! I hate wasting the discard.
I made these pancakes this morning (veganised, with flax seed egg) and they were delicious! :)
That’s awesome to hear, I’m glad you liked them!
Great vid
I don't know how you stay so thin with the dishes you make! I'm jealous!
Haha, it's been harder lately but it's all about keeping things in moderation!
I’m glad you said how it’s hard
1:05
Lol when you turned on the griddle the lights dimmed. You got them both plugged into the same outlet?
Guys the pancakes turned out Absolutely AMAZING!! Super delicious 😋
I like to cook discard on a waffle iron, I sprinkle a little sea salt and sesame seeds, or everything but the bagel on them. I keep them in the fridge, and pop a couple in the toaster, and top with cream cheese and avocado for breakfast, or pizza toppings and bake for a quick snack. Don't throw away your discard
Dumb question time. Do you only start cooking with the discard after the first 7 days of making your starter from scratch? I’m brand new to sourdough. Made my first starter tonight. Made 2 batches with different flours for fun. Very excited to start cooking!
Thanks for some good ideas. I’ve tried the flat breads with just straight leftover, but it’s gummy in the middle. I’ll have to lighten it up a bit with some baking soda next time.
Yeah I've experienced the same thing, the baking soda definitely helps a lot!
Hi Charlie, let's say i have started with my levain yesterday, today is day 2 so i will have the discard right? Then when can i use the discard to make these flatbread or the cinnamon rolls?
Do you have any tips or recipes for gluten-free sourdough + gf starter ?!? 🙏🏻🙏🏻🙏🏻
Thanks for these recipes! I keep my discard in the fridge and have never thrown any! My favorite recipes to use it are savoury pancakes (filled with grated Comté cheese), pizza dough and savory pie dough, in which I add some ground hazelnuts (especially to make tomato/Comté cheese/mustard, or leek pie) - I can share these if you’re interested
Those all sound great! Yeah, I'd be interested in the recipes if you don't mind sharing!
Can you please share your pizza dough recipe? That sounds really good!
@@TheRegularChef sorry for the delay!! Here they are: 1) Savory pancakes: 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 cup starter, 1 cup milk, 1/2 cup buttermilk, 2 eggs, 2 tbp oil + Comté cheese and chive for filling (mix dry ingredients, mix wet ingredients, combine; I cook the pancakes in round dough cutters, starting with some dough then grated cheese, then more dough + salt/pepper/chive - And remove the dough cutters towards the end). 2) Pizza: 400g starter, 525g flour, 200ml water, 8g salt, 12g fresh active yeast (can substitute), 2 tbp olive oil, 2 tsp dried oregano (mix yeast in water, add all other ingredients and knead a few minutes; let rest for 1h in a bowl covered with a damp cloth; roll out dough with rolling pin, garnish and bake 15' at 428 deg F on a baking sheet)
@@danlang3471 Sure! See above
@@ChediaA Thank you very much!
I was wondering if there was a way to make a bigger batch of overnight sponge and keep it for future use? Let's say I double the recipe. Could I keep half in the fridge and would still be able to use it next week?
Yumm
Have you tried these recipes with all whole wheat starter and bread? We can’t use any white flour.
Also I don’t use sugar, but maple Syrup in my baking. Any suggestions for recipe adjustments with those variations?
Does those recipes work with rye discard starter?
I didnt mean to find this, but I'm glad I did lol
So far I’ve made dynamite chocolate chip scones (very moist!), great pizza crust, and some mediocre pancakes with my discard ... hopefully this pancake recipe will work out better for me.
Would you share your scones recipe?
Do you keep the discard put on your counter? Or in the refrigerator and how long is is good for use? I know your kind of mentioned the counter but is there a more defined instruction on knowing how long it’s good?
I usually keep mine on the counter, and it lasts about 2-3 days if not refreshed. I would say it would last about a week or even a bit longer in the refrigerator though.
@@TheRegularChef THANK YOU! I’ve asked this question on several channels and haven’t been able to get an answer. I’ve even googled it and I just haven’t been able to get an answer. Thank you so much!
How to store the discarded starter if i am not cooking it now?
Does the discard sit on the counter or in the fridge before being used?
Either one, but for this, my discard had been on the counter
So delish! Substituted buttermilk for “vegan buttermilk” aka 1 cup plant based milk and 1 tbsp of lemon juice. Came out perfect! Thank you!
What brand is thing that you used to make a pancake and flatbread?
The brand is Presto. I've added the link to the video description now, but here it is as well. www.amazon.com/Presto-07073-Electric-Tilt-N-fold-Griddle/dp/B01GD1JSOI/ref=sr_1_11
@@TheRegularChef thank you very much. Glad you reply me
Can you use just milk instead of buttermilk?
Yeah, normal milk should work fine! Usually the buttermilk is there to provide acidity to react with the baking soda, but the starter should provide enough acidity in this case.
When you say starter are you actually using starter or discard?
Is the buttermilk in the pancake recipe vital or is it mostly added for flavor? It's not something you can buy in stores where I live but they look so good! I know you can make buttermilk at home.
A bit of both. The batter does need some acidity in order to activate the baking soda, but the starter itself is acidic, so you may be able to replace the buttermilk with normal milk in this case. Just to be sure though, I'd recommend adding a tablespoon or two of lemon juice along with the normal milk, just to make sure there's enough acidity in there.
@@TheRegularChef Thank you! I'll try that.
@@TheRegularChef I tried the recipe today with regular milk and some lemon juice. So tasty! The tangyness from the sourdough was so nice with sweeter toppings. Definitely my new go-to weekend breakfast!
@@YuliaLinderoth good to know! I’m going to try it adding the lemon juice and blueberry toppings
Whenever I try and make a discard pancake the middle is always gummy, no matter the thickness and time of cooking. Is that normal? It's kinda off-putting.
I wouldn't think you could leave the pancake levain at room temp overnight with buttermilk in it.
Yeah it seems strange, but it's actually just fine. If you think about it, yogurt is made by leaving milk at a warm room temperature for (relatively) long periods of time, and cultured butter is made in a similar way. As long as you're using clean equipment and being careful to avoid contamination, it's just fine. Basically the same precautions that you follow with your sourdough starter.
@@TheRegularChef thanks for the response. I'll have to give it a try.
@@TheRegularChef I made the pancakes this morning. They were very good! Thanks for the encouragement.
Awesome, I’m glad you liked them!
Won't the dairy go bad?
Hi Charlie from the UK, I've been struggling with my sourdough game every week for several months now. I've made some serious beauties then the next week made a very tasty brick, so I'll keep watching your tutorials and others for tips and one day will master this animal.
I wanted to reach out as well as a fellow creator, I'm an all round chef so have a go at just about anything, hopefully You'll consider checking out my channel and any advise you have to help grow my channel will be so much appreciated. Thanks Matt
Why do so many people use glass jars for starter that you’ve have for years, 1 accident & it’s gone.
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So you really don't need to make the bread at all.
Savoury not savoy
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