Sourdough discard pancake recipe (2024)

FAQs

Can you do anything with sourdough starter discard? ›

The discard is not active enough to make sourdough bread rise but it does have many other uses and baking powder can be added if required. Savoury options include English breakfast muffins, pretzels, caramelised onion biscuits, and sourdough pizza dough.

Experts recommend feeding a starter twice daily. And at each feeding, you hold onto 1/2 cup of your original starter, discard the rest, and then add its same weight in water and flour. With this schedule, you'd discard almost a cup of sourdough starter every day.

Why are my sourdough pancakes gummy? Gummy sourdough pancakes are usually due to cooking issues. Be sure to fully cook the pancakes all the way through.

Yes! This batter can be prepare and stored in the fridge up to 2 days in advance. Note that your sourdough pancakes may not be as fluffy if you make the batter in advance.

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

The simple answer is, you can keep sourdough discard in the fridge indefinitely, however the quality and flavor of the discard will change and even deteriorate over time.

How long can you keep sourdough discard? I've kept mine in the fridge for up to 3-4 weeks without feeding and used it in sourdough discard recipes and it was just fine. As long as it's not growing mold or bad bacteria, it's safe to use. It won't give you any rise, but it will add flavor!

Not discarding will also help build up that sour flavor. So if you want your bread to be a little more sour, try not discarding a feed or two.

Keep feeding your starter, and you'll see normal activity (bubbles) return in a few days. If your starter has a bit of dark liquid on top, it's not dead! It simply means it's hungry and that it's time to feed it. Unless your starter has a pink or orange hue or is beginning to mold, you probably haven't killed it yet.

Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.

Can you still eat gummy sourdough? ›

It's not until you slice the sourdough and see the crumb structure that you realise it's under fermented. The great thing is that generally, unless it's completely raw inside, you can still eat an under fermented sourdough bread.

What Should Sourdough Starter Look Like? A healthy starter should look nice and bubbly after it's been fed. It will have the consistency of thick pancake batter. It should be able to be poured out of your container, but it won't just fall out readily.

Another great difference I've noticed with this recipe in comparison to others is that sourdough pancakes keep really well in the fridge and they reheat almost as good as the day you make them.

It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings.

So, what happens when you skip all-purpose iterations and use alternative options, instead? Replacing the former with a softer choice, like pastry flour, will yield a thinner, less tender pancake. Bread flour, on the other hand, will deliver a fluffy, but chewier result.

Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.

The longer the discard sits in your refrigerator, the more fermented and “sour” it gets. I don't like to use discard that is more than one week old in discard recipes . After about a week, the discard can become very sour and impact the flavor of the discard recipe.

As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.