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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Just wanted to share some photos of what these crepes are like; I made a huge batch of these tonight – I had amassed over 1200g of discard! (I overfeed my starter specifically to make these.) …and I just realized that I messed up the numbers above. It’s supposed to be 1% salt and 2% sugar. Adjusted for flour, in baker’s percentages for a 100% hydration starter, that would be 2% and 4% respectively. So please, don’t make the version above as written!!! It will be way too salty. Cut those salt/sugar numbers in half.
Anyway:
Here’s one of them cooking on the first side… I don’t (yet) own a crepe pan so I just use a (ceramic) nonstick pan. I put a tiny bit of oil in, wipe it around, and then remove as much as possible with a paper towel before making the first one. That little tiny bit seems to help. After that, no oil at all.
Takes about 45s on the first side. (Obviously depending on stove temp; I look for browning around the edges, and flip it with the help of a small offset spatula.) And here’s the flip side; you can see that they’re kind of rustic. I do the flip side for an additional 45s or so. These cook quickly. I just want to make sure they’re totally set.
Here’s the full stack of 28 that the ~1200g of starter produced (not counting a couple that went into the discard pile…snack for me while I’m working and one was thoroughly enjoyed by our dog). 16 eggs. I like to fold the crepes in half once they finish and stack them, both to help keep them warmer, and to make them easier to store them after the fact.
We ate 3-4 each tonight. The rest, I froze with a layer of waxed paper between each one. Defrosting is as simple as popping it in the toaster direct from the freezer for about 30-45 seconds, until it can unfold, and then giving it maybe another minute unfolded. I regularly eat these for lunch with various fillings.
Hope this will inspire some discard usage!
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Am I missing something? Percentages are percentages, irrespective of quantities.
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Baker’s Math is just math. Doubling the quantity of flour doesn’t mean doubling the percentage of other ingredients.
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That’s not at all what I said to do.
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[lightbulb goes on]
Ok, I was missing something: I failed to read your post to which you responded! Sorry for my error!
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I had some starter to use up as well as some leftover roasted pumpkin from dinner that I pureed with the immersion blender, and I made these pumpkin muffins which were really excellent:
I usually add chocolate chips to this kind of thing, but my youngest prefers without and I’d just made some pumpkin bread with chocolate chips so I didn’t add them, and I think I’d keep these without chips going forward. So good!
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