Sourdough discard biscuits (2017 photo).
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Bit late to the thread but I keep my discard in a bowl in the fridge – it can sit for months, no problem – and once I get to 500g+ I make crepes. The batter is super simple and scales up or down nicely:
75g starter
1 egg
1.5g salt (2% of starter weight)
3g sugar (4% of starter weight)
Instructions: Mix well. Cook. (I use about 1/3c of the batter per crepe but whatever works for you.)
They’re a bit chewier than “traditional” crepes (I think in a pleasant way) and of course they’re also a bit sour, but not as much as you’d think. This actually works best with older/thin starter - so no rush at all as long as you’re willing to sacrifice some space. My family likes to eat them either with smoked salmon and accompaniments, or gianduja. (Usually both in the same meal, for my kids.) They freeze well too.
Enjoy!
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