King Arthur Baking Sourdough Discard

King Arthur Baking Sourdough Discard – Love sourdough, but looking for a little more flexibility and simplicity when cooking and brunch? In The Fun Sourdough Baker, PJ shows you how stress-free sourdough baking can be, from simple but flavorful loaves to countless easy ways to use up your scraps. If you’re just starting out on your journey, our guide to sourdough baking covers the basics you need to succeed – whether you decide to get serious or go casual!

The words land with a sigh, don’t they? I mean, of course, the crusty, lusty sourdough bread. Croustillant sourdough crackers, for sure. Sourdough waffles are packed with flavor, you bet.

King Arthur Baking Sourdough Discard

That’s what I used to think, before I learned that sourdough starter can be used in cooking that you wouldn’t think to consider, like apple pie. And blueberry muffins. And yes, cake.

Must Try Sourdough Discard Recipes

Certainly not so that the cake tastes sour! And since we are using an unfed starter (throw away), it is not for the cake to rise. But there are very good reasons to include starter cast in cake batter:

Throwing in the flour helps make the cake soft rather than chewy. This prevents the formation of gluten both because the gluten in the dough has already weakened during fermentation, and because the yeast increases the overall acidity of the cake dough – which also helps to soften the gluten. The result? A cake with a crumb is better.

Throwing in the brown flour enhances the flavor of the ingredients around it. Adding a judicious amount of toss-on to your favorite cake will bring it to life, brightening its taste without adding a sour taste. Also, starter pitch usually contains alcohol from fermentation, and alcohol is a flavor enhancer. (Think mixing Burgundy wine with a simmering broth or sprinkling vodka into a pasta sauce; same deal.)

Homemade Sourdough Bread

The acidity of solid flour extends the shelf life of baked goods, keeping your cakes (and muffins and quick breads) softer for longer.

Want another reason? The annoyance of throwing the starter. If you are like me and try to avoid food waste at all costs, you will feel very uncomfortable when you have to throw away your starter as part of your meal. So – don’t do that. Bake a cake instead!

Are you convinced? Here’s an idea: Use the cake as a reminder to take care of your entry. Has it been a while? Grab your favorite cake recipe, feed in the starter, and mix that potential waste right into the cake batter.

Three Easy Recipes That Use Sourdough Starter Discard — Little Woolly Lamb

We offer some ready-made cake recipes (carrot cake, chocolate cake and cinnamon crumb cake) on our website. But now we will learn how to add starter to your favorite cake recipe.

First, consider this simple fact, because it is the basis of everything you need to know from now on:

To add a leave-in starter to a cake recipe, reduce the amount of flour and liquid in the recipe by the same amount of flour and liquid in the yeast starter. For example, if you add 120g of starter to your recipe, reduce the flour and water used in the recipe by 60g.

Amazing Sourdough Discard Recipes!

OK, fine print: the starter I’m talking about here is a 100% hydration starter fed equal parts flour and water by weight. Many, if not most, baking sourdoughs maintain 100% hydration. If yours is significantly runny or a little stiff, you need to first determine the percentage of flour and water before you try to replace some of the flour and liquid in the cake recipe.

The starter also produces alcohol as part of its continuous fermentation between meals. This means that your starter will gradually become runnier with less flour. But don’t worry; This transition is small and you do not need to count on it if you replace some of the flour with liquid starter in a cake recipe.

The short answer is that it is enough to improve the taste and texture of the cake; but not so much that the cake tastes sour, rises badly, or that the acidity of the breakfast affects the leavening agent used (baking powder or soda).

Sourdough Discard Biscuits

I tried replacing all the flour in this gingerbread cake with flour from my discarded starter. Not a good idea. The cake rises and then falls, the damaged gluten in the flour can support its structure.

It’s all about the balance between the “fresh” flour you put in your flour can in the mixing bowl, which makes good, strong gluten; and the flour already thrown in the starter, the gluten that has acidified and weakened. The ideal balance is fresh flour for good rise and cast flour for extra softness.

I generally start by replacing no more than a third of the flour in the recipe with my discarded flour. If I like the result, I will go up to half the next time – although at this level you can start to see some reduction in the top.

Sourdough Discard Recipes

It’s not exactly a dry ingredient, but it’s not completely liquid either. At what point do you add an appetizer to your recipe preparation?

The safest thing to do is just follow the instructions for mixing the flour in the recipe (using a reduced amount of flour and liquid, of course), then discard the starter at the very end of mixing. An exception: “throw it all in a bowl and mix” recipe – in this case, adding the starter does not matter.

Yes. If your cake recipe doesn’t call for milk, buttermilk, water, brewed coffee, juice, or any other liquid, it’s not a good choice to add to an appetizer. Note. Melted butter, vegetable oil, liquid sugar, and eggs (yolk, white, or both) do not count as liquid because their contribution to the cake exceeds the water. For example, don’t try adding toppings to your sponge cake, jenoise, or angel food cake; delicate structures based on its eggs suffer.

My Best Sourdough Recipe

Using a measuring scale is by far the easiest and most accurate way to replace discarded starter in your cake recipes.

Before we begin: don’t get too bogged down in arithmetic here! In some cases, I’ll round up the weight of the ingredients, and you can too. A few extra grams of flour or liquid here or there will not make or break a cake.

The classic birthday cake is made using the hot milk cake method, which is a variation of the cream method. Beat the sugar and eggs until light and fluffy, then carefully mix in the flour and other dry ingredients. Milk, butter and oil are heated on the stove and added to the dough at the very end, making it moist, high. a rising, forkful cake with a delicate vanilla flavor and buttery notes.

Rye Sourdough Starter

King Arthur’s Original Cake represents the other end of the spectrum. A typical “one bowl” cake, all the ingredients are mixed at once, in the order you choose. The resulting moist and deep cake is medium grained and firm, with hints of dark chocolate in both bitterness and bitterness.

We do not want to overwhelm the rather delicate taste of the cake with flour, so we replace only a third of its flour (a third of 240 g = 80 g) with a starter (160 g, which is 80 g flour + 80). g water). . Here are the new ingredients:

Note that all I’m doing here is replacing the total weight of flour and milk in the original recipe (467g) with the same weight of flour, milk and yeast (467g).

Clay Pot Sourdough Bread Recipe

Quick Tip: If whole milk is the liquid you’re replacing to begin with, try adding a teaspoon of melted butter or vegetable oil to the batter to make up for the lost milk fat.

The result: a beautiful, rising, moist and tender cake. Compared side by side with the original, the levad-enhanced version has the same crumb and lift. And the taste? An elusive, mellow flavor that enhances its vanility. It’s like you’re enjoying a nice slice of vanilla cake and someone slaps you in the face and says: Wake up! “Oh. Yes. It’s a good cake!”

This time, we will replace 50% of the flour in the recipe with the flour in the starter I threw away. Which means I have to use 180g starter (90g flour and 90g water). Here are the new ingredients:

Flaky 5 Ingredient Sourdough Discard Biscuits • Heartbeet Kitchen

Again, the total mass of flour, water, and yeast is equal to the total mass of flour and water in the original recipe.

The result: As expected, substituting half the flour in the recipe for a yeast cake that is a fraction shorter: maybe 1/4 inch shorter than the cake in the original recipe. But the taste of the appetizer cake is also noticeably brighter than the original. Once again, the starter is thrown into the wake, reminding you that yes, you LOVE chocolate cake in all its shiny, nostalgic glory.

See that hungry starter in the back of your fridge? It’s time to feed him. But this time, do not throw. Cake is a simple, sensible, and satisfying way to use up an appetizer you would normally throw in the trash.

Cooking With Sourdough Discard

What else can you do with this dirty starter? Discover all kinds of “ah-ha!” ways to use up (don’t waste) your leftovers in our collection of sourdough recipes.

PJ Hamel grew up in New England, graduated from Brown University,

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