You understand once you feed your sourdough starter and also you begin by eliminating most of it, saving just a bit bit? It at all times irritates you to throw away that extra starter, doesn’t it? You’ve fed it and stored it heat (or cool) and watched it develop and cherished it and… properly, throwing away any starter appears like ditching one in all your youngsters! So what’s the answer?
The truth is, there are fairly a number of methods you should use your “discard” sourdough starter — and none of them entails surreptitiously scraping it right into a gap out again the place the critters gained’t discover it. Pancakes or waffles. Biscuits. Gentle pretzels. Even carrot cake makes good use of “unfed” sourdough starter.
However we notably prefer it in sourdough pizza crust, the place its taste superbly enhances each tomato sauce and cheese, whereas serving to to ramp up the style of milder toppings like peppers and mushrooms.
Now, I do know a few of you might be great sourdough “dad and mom,” and a few of you… properly, not a lot. I’m the identical means; I’ve one starter I feed frequently, and one other (an emergency backup) that tends to get misplaced within the chaos in the back of the fridge.
I made a decision to make use of each of them in pizza crust, to see if the pampered starter responds higher than the one affected by neglect.
Our Sourdough Pizza Crust recipe requires utilizing starter proper from the fridge — no feeding obligatory. The starter on the left had been fed inside the previous couple of days. The one on the fitting — properly, I’ll guess it’s been not less than two months because it had had any consideration; there was fairly a little bit of grayish liquid on high (alcohol), which I stirred again in.