When you think of sourdough, you probably picture a loaf of tangy, tasty bread. But you have so many more ways to use sourdough, as I’ll be sharing all month in my Twice as Tasty column for the Flathead Beacon. Some of my favorites can use what many people call sourdough discard. I consider the word “discard” to be a misnomer, because I never actually throw out starter—even when I’m waking up a starter that’s been dormant for months or rehydrating a new-to-me starter, like the one I’m giving away until January 31. You can learn more about the giveaway here.
Instead of discarding weak starter, I use it in numerous baked goods that don’t need a lot of rising oomph, including pancakes and waffles. Either sourdough breakfast option has enough flavor that you can simply serve them with butter and syrup, but more filling toppings give the waffles in my latest column their “power” name.
Learn more about using sourdough starter and get the complete recipe for Sourdough Power Waffles in my column.
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Twice as Tasty
For a power breakfast, I pile each hot sourdough waffle with homemade yogurt and granola. In summer, homegrown berries top the mound, but in winter I swap in home-canned fruit syrup or jam. You can always use store-bought versions of these toppings, but I encourage you to consider making your own using recipes on the blog. You can find more homemade toppings in the recipe index.
- Homemade Yogurt
- Gourmet Granola with Nuts and Fruit
- Roasted Raspberry Syrup
- Freezer-Based Fruit Syrup
- Tart Berry Jam
You can learn about other uses for sourdough “discard” in this blog post.
Need starter? The 6th Annual Sourdough Giveaway runs through January 31, 2023. Get your free sourdough starter here.