Tag Archives: sourdough starter

Chocolate Chip Cookies (Sourdough discard)

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Ingredients

  • 2 sticks unsalted butter: melted, browned and cooled
  • 75g granulated sugar
  • 125g brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips
  • ¼ tsp ground black cardamom
  • ⅛ tsp ground clove
  • ⅛ tsp grated nutmeg

Directions

In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.

In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.

Add the egg to the mixture, stirring until incorporated.

Stir in the sourdough starter and vanilla extract.

Add the flour, salt, and baking soda, careful to not overmix.

Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.

When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.

Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)

Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.

Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/

Sourdough Buttermilk Pancakes

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This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.

The starter should be unfed.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1½ cups buttermilk
  • 1 large egg, beaten
  • 2 tablespoons melted butter
  • ½ cup milk, reserved

Directions

Preheat a griddle to 350°F.

Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.

Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.

Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.