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π How I save sourdough starter discard for weeks!
Published about 1 month agoΒ β’Β 3 min read
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How I save sourdough starter discard for weeks
There's nothing I hate more than throwing out unused sourdough starter.
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While I don't really see it as "waste" because it was used for somethingβkeeping your starter alive! But still, that flavorful and aromatic discard can be used in so many good things if only I had the time each day.
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But what if there was a way to keep starter discard fresh and usable without the pressure to use it daily?
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Well, the answer as it turns out, is simple: We can keep our discard fresh and ready to go by simply using the refrigerator.
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When I first started working with sourdough many years ago, I asked myself these questions and tested keeping starter discard in the fridge for days, weeks, and months. It turns out that the "fridge-life" of sourdough starter discard is quite long, thanks to cold temperatures and its high acidity, both of which help stave off spoilage.
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I talk a lot about keeping sourdough starter in what I like to call a sourdough starter cache in my cookbook. It's simply a jar of ripe starter kept cold and ready for baking at a moment's notice.
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Let's look at how I practically never "waste" sourdough starter (and a few recipes to get you going, too)!
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In this week's newsletter:
Guide: How to keep a sourdough starter cache
Recipe: Starter discard ciambella (lemon cake)
Recipe: Starter discard tortillas
Recipe: Starter discard scones
Baking Question: My starter seems dead?
π‘ How To Make a Sourdough Starter Discard Cache
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In my guide to keeping a sourdough starter discard cache, I'll walk you through exactly how I keep a jar of discard in my fridge for use at a moment's notice.
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Plus, I discuss how long before I clean out the jar, the best jars to use, and a roundup of recipes cold discard works so well with (think: pastry).
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Grab a jar and make your cache today at your next starter feeding!
Now that you have discard at the ready, let's look at where to use it.
π Starter Discard Ciambella
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This Italian lemon cake has been on my mind this past week, and I just picked up some lemons from the market to make it this weekend.
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If you're still in cold weather, it's the kind of cake to pull you up out of the cold, dark winter that just won't let go and put a smile on your face.
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If you're in warm weather, it'll still put a smile on your face π
Hey! My bread came out very tight but with insane rise in the oven. It ruptured on top a bit in places, too. What's happening??
It sounds to me like your bread was underproofed.
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Make sure to build your levain from a starter thatβs strong and ripe (meaning itβs risen to its peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far; you want the dough to look smooth; it should have risen considerably and bubbles here and thereβit should look alive. If you tug on the dough a bit, it should resist your tugging; itβll feel stronger. Give the dough the time it needs in bulk fermentation! If you must give it another 30 minutes or an hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
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Check out my guide to proofing for a bit more help, too:
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Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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