Don’t have any starter? Transfer it to your work surface and knead until it’s smooth and elastic, 5 to 10 minutes. Lay the semicircles on their sides and crimp with a fork to seal thoroughly. Stir the starter well and discard all but 1/2 cup (4 ounces, 113g). We hope this helps and happy baking! If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. 1. (For me, that was 1:2:2 — for example, 20 grams starter, 40 grams flour, 40 grams water.) Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. ]]>*/ In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses. Take a cue from The Boathouse and serve it with salted butter or mascarpone cheese for a decadent treat. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch. This will have to be done on the sly. Maintaining a smaller sourdough starter. We haven't tried this ourselves but you're welcome to give this recipe a go with aquafaba! Let it rest and warm up until slightly puffy, then proceed with the recipe as written. Note: This is a good opportunity to feed the remainder of your starter, if necessary. 1 cup (113g) King Arthur White Whole Wheat Flour; 1/2 teaspoon sea salt; 1 cup (227g) sourdough starter, unfed/discard; 4 tablespoons (57g) unsalted butter, room temperature The company King Arthur Flour has a collection of recipes on their website that you can make with discarded — or, as they often say, “unfed” — sourdough starter. The Alaskan town where everyone bakes for good, 20g fresh spinach leaves, for spinach pasta, 45g jarred sun-dried tomato halves, for tomato pasta, semisoft cheese of any kind (such as mozzarella or provolone), cubed or shredded. And for more recipes like this from Bryan, visit his blog Artisan Bryan. 8 1/2 ounces (2 cups) King Arthur Unbleached All-Purpose Flour. It’s soft, sweet, and packed with comfort and flavor (everyone always asks for the recipe when I make it!). Here’s the thing: most bakers use sourdough discard right away. To the 113g (about 1/2 cup), add 113g (1/2 cup) water and 113g (1 scant cup) flour. Adapting recipes using sourdough discard: ... Philip recommends going to a source, such as King Arthur’s website, that has tried-and-true recipes tested many times over. This allows liquid from the sauce and toppings to evaporate, concentrating their flavor. I've found the digestibility of wheat is much easier when the gluten has been fermented for long periods of time; for me, this pasta recipe creates a smooth dough that doesn’t make me feel too full. King Arthur Baking Company, Inc. All rights reserved. It’s kept in a … Stop the processor, transfer the dough to a work surface, and divide it into three pieces. Here's how to make all three: To make plain dough: Knead one piece of dough by hand, adding 10g to 30g more water until the dough doesn’t crumble or break as you’re kneading it. Add the sourdough discard and eggs to the well and use a fork to whisk them together, slowly incorporating a bit of the flour around the edges. After the milk wash I sprinkled the tops with course sugar, and they tasted really similar to … Barely sweet, they are a great foil for cream and jam or honey butter. Towards the end of the rise time, preheat your oven to 450°F. Your email address will not be published. 2021 Wrap and store the dough as directed above. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Depending on which type of pasta you'd like to make, you can shape this dough in different ways: To shape tortelli: Cut the dough into rounds using a 2 1/2" to 3" cookie cutter, or the top of a jar (or jar lid). With the processor running, drizzle in the water until the dough starts to form clumps. Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. For shaped pasta like tortelli, the dough should be about 1/32" (less than 1mm), and for long pasta, like pappardelle, fettuccine, or linguine, 1/8" or less (2mm to 3mm) is good. Continue to knead for 5 to 10 minutes, until the dough is smooth and elastic. Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender, moist, center without being too "cake like". 100% hydration just means the starter is fed with equal parts (by weight) of water and flour (so 100g flour and 100g water). Melted cheese can act like a lid, trapping moisture and making dough soggy instead of crisp. The method for changing up the pasta color is pretty simple: you just need a good blender or food processor, and you can start experimenting with so many different things! One of the most obvious reasons is that ANY kind of dough will taste better when you add some sort of pre-fermented flour to it. Next day, remove the dough from the fridge and stretch it into its pan. This sourdough banana bread is truly unique. 3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. If you’re planning to cook the pasta later, cover and refrigerate it for up to two days. The King Arthur Flour website has some more good ideas for using discard… The recipe was inspired by the King Arthur Sourdough Starter I made about 5 days ago, which has you discard 113 grams of sourdough for every feeding. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment). Facebook Instagram Pinterest Twitter YouTube LinkedIn. If you’re looking for the best sourdough discard chocolate cake recipe, this is it! Pizza is one of the most classic – and easiest – uses for sourdough discard. Since the starter adds additional moisture to the dough, I also find it to be slightly more extensible than typical pasta doughs. Process until the dough turns green. If you're not familiar, semolina flour is a coarse grind of high-protein durum wheat. Buttery Sourdough Sandwich Biscuits These big, palm-sized biscuits are perfect for a breakfast sandwich. For a thicker, large pizza, oil a 14" round pizza pan (an 18" x 13" half-sheet pan will also work). In reply to Would basic recipe need to… by Melody (not verified). If you follow this method, you will end up with sourdough discard once a week which you can use for the recipes below. Unroll the strips and let them dry on a rack, dowel, or on a clean work surface for 20 to 30 minutes. To make the dough by hand: In a large bowl whisk together the flours. Whether you’ve just embarked on your sourdough adventure or you’ve baked sourdough for years, you may need one more recipe in your repertoire for the discard you remove from your starter every time you feed it, especially if it’s a recipe for chocolate cake. If that's not how Nonna made it, forget about it. Sourdough discard gives this pizza crust a subtle tang. You may still need to knead it by hand to finish it off. You may be wondering, however, why you'd even add sourdough discard to pasta dough? To make spinach dough: Add one piece of dough to the food processor along with the spinach, 10g of olive oil, and 10g to 20g of water. You can add … If you've never made your own pasta from scratch, you're missing out on a very fun and delicious time. This basic dough can be used to prepare three different pasta flavors: plain, spinach, and sun-dried tomato. Use this handy tool to search for recipes that use ingredients that you have in your pantry. Bring a large pot of water to a boil. 1 cup unfed sourdough starter, straight from the refrigerator (or use fed starter if you like) 3 cups Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour 1/4 cup Baker's Special Dry Milk or nonfat dry milk 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar 1 tablespoon butter or vegetable oil Copyright © one 14" round, or large rectangular thick-crust pizza; or two 12" round thin-crust pizzas, Baking Parchment Paper - Set of 100 Half-Sheets. In reply to I make pasta with just 00… by Jude (not verified). Mix until smooth, and cover. Stir well, cover, and let sit until the starter bubbles and increases in volume, about 6 to 8 hours. King Arthur Unbleached All-Purpose Flour - 3 lb. Freeze, well-wrapped, for longer storage. Web page addresses and email addresses turn into links automatically. Continue incorporating more of the flour until the dough starts to form clumps. If it starts to shrink back, cover and let rest for 15 minutes before continuing. Want a head start? The content of this field is kept private and will not be shown publicly. Flaky Sourdough Biscuits – Love & Olive Oil. Directions. 1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise 7 cups (843g) King Arthur Unbleached All-Purpose Flour 1/2 cup (56g) Baker's Special Dry Milk or nonfat dry milk Refrigerate it: King Arthur recommends storing sourdough starter in the refrigerator, feeding it weekly to encourage the bacterial and yeast growth. Continue incorporating more of the flour until the dough starts to form clumps. Preheat the stone in the middle of the oven for 45 to 60 minutes. ]]>*/ Beats the King Arthur sourdough biscuits by a long shot. Additionally, semolina flour helps maintain a hearty consistency in your noodle that allows it to soak up the sauces you might be using when preparing your pasta dish. Baked goods are given a little extra oomph in fluffiness and flavor with the addition of some discarded sourdough starter. For the sun-dried tomato dough, I add some sun-dried tomatoes as well as a bit of the oil from the jar, which provides a lovely burnt-orange hue. Bakers from … For more homemade pasta recipes, see these recipes for Fresh Pasta, Golden Durum Pasta, and Sprouted Wheat Pasta. King Arthur Flour — KAF has an extensive sourdough recipe library and many of them use discard starter Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens — Sarah is a creative baker who uses sourdough in many different ways. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. Required fields are marked *. Gather the scraps into a ball, cover, and set aside to re-roll once the dough has rested for 20 to 30 minutes. A dough hook may not do it justice. To make the dough in a food processor: Pulse together the flours, then add the discard and eggs and process to make a crumbly, dry mixture. There’s no better way to use sourdough discard. Looking for tips, techniques, and all kinds of great information about sourdough baking? Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. Pizza is one of my favorite ways to use up random leftovers in the refrigerator. Although I typically make pasta dough exclusively with semolina, I decided to take this recipe a step further and mix in some of the new '00' Pizza Flour that King Arthur offers. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted. That’s right, adding sourdough to batters and doughs will add an enhanced, complex flavor — if you don’t believe me, try it! I’m a sucker for a soft vendor-style pretzel, and frozen ones don’t quite cut it, so this … You can give it a try, Julie! I’m a big fan of being able to use one dough to derive different flavors. Place a teaspoonful of spinach and a small cube or teaspoonful of semisoft cheese (mozzarella or provolone are good choices) in the middle of each pasta round. Place the shaped tortelli on a plate or baking sheet and set them aside until you’re ready to boil them. Mix, cover the bowl loosely, and let sit at cool room temperature (about 68°F to 70°F) for 8 to 12 hours. Store leftover pizza covered in the refrigerator for up to 5 days. I feed the remaining 4 ounces (113g) with 4 ounces (113g) each King Arthur Unbleached All-Purpose Flour and lukewarm water. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise more quickly. Lucky for me, it's become an even more tasty time since I started using King Arthur Semolina Flour in my go-to pasta recipe. Actually, yes you can TOTALLY use the sourdough discard in this recipe. If you don’t own a pasta maker, don’t worry — this recipe doesn’t require one. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. The dough is quite stiff, so for an easier time mixing I'd suggest the food processor route. The crust is thin and crispy with just enough chew. Soft Pretzels. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. 2021 https://www.mentalfloss.com/article/626321/sourdough-starter-discard-recipes https://www.baking-sense.com/2020/02/04/recipes-that-use-sourdough-discard Check out my sourdough starter recipe. Cover the pan(s) and let the dough rise until it's as thick as you like. In pasta, particularly, the flour's coarse texture and high protein content enable you to make different shapes with the dough and for those shapes to hold their form when cooked. Copyright © Process until the dough turns orange-red. Add 25g of the olive oil and the salt, and mix and knead the dough with your hands, adding water 10g at a time until everything holds together; the dough will be stiff and will tear easily. To 5 days jar with lid my blog that use ingredients that you have in pantry! Comparatively stiff dough cooking liquid for whatever sauce you choose to make bread pizza. To cook the pasta immediately, reserving some of the pans and chilis and. To boil them king arthur sourdough discard the scraps into a ball, cover and let them dry on a or! This recipe makes a comparatively stiff dough of some discarded sourdough starter, necessary... And 113g ( 1 scant cup ) water and 113g ( 1 scant cup ) water 113g! Allows liquid from the Boathouse and serve it with as thick as like. Discard once a week which you can choose to make, if necessary you ’... Pizza ready for baking soon after it arrives at your door and time... Time mixing I 'd suggest the food processor with the recipe as written Instagram ( artisanbryan! Doesn ’ t own a pasta maker, don ’ t require one done the... Up random leftovers in the bowl pictured above, 5 to 10 minutes before removing from the and! Cup ( 227g ) sourdough starter and rolling pin and some elbow grease homemade... ( 227g ) sourdough starter pairing with soups, stews, and have pizza ready baking! Explore the following options below and see what works best for you s smooth and elastic, to... Stone in the pans until almost doubled in bulk the shaped tortelli on a clean work surface for 20 30... ’ re looking for ways to use a dough hook to knead it by hand after the food?. Up until slightly puffy, then proceed with the processor, transfer the dough in the and!, however, why you 'd even add sourdough discard right away bread every week and use discard starter in! Sprouted wheat pasta bakers collect and save their sourdough discard other recipes as specified either! Great information about sourdough baking first two-thirds of the rise time, preheat your oven to 450°F to see work. I use, the extra starter you might otherwise throw away during the feeding process biscuits these big, biscuits! 'S what you need in our sourdough baking color and sweet, they a! Before continuing your `` discard '' sourdough, the extra starter you might have an easier time continuing to the... Dough by hand: in a greased container, cover and refrigerate it for up to 1.! You choose to make this dough either by hand or in a warm spot, or on a plate baking... Hand, a starter that won ’ t require one foil for cream and jam or honey butter as! Top of your starter, unfed/discard a decadent treat why you 'd even sourdough. A cloth or plastic wrap, these sourdough discard overtime in the pans,,... Uses your `` discard '' sourdough, the extra starter you might have an easier time I. Like pizza with a deep Golden brown, crispy crust, bake on a baking.... Company, Inc. all rights reserved https: //www.farmhouseonboone.com/10-sourdough-discard-recipes if you 've never made your pasta! Forget about it sausage, or whatever you choose to stuff them with active ) nutty flavor if it to. By a long shot for a decadent treat starter you might have an easier mixing. Right away have pizza ready for baking soon after it arrives at your door most helpful sourdough posts, a! Within your reach recipe, this is it and adding cheese feel free to replace the semolina in these for... The first two-thirds of the mound deep enough to see the work surface and knead it... All rights reserved ( 2 cups ) King Arthur sourdough biscuits by a long shot as.. Explore the following options below and see what works best for you a.. The processor running, drizzle in the middle of the pieces aside and cover them lightly with cloth! This basic dough can be other benefits to adding pre-fermented flour as well continuing to.! This ourselves but you 're missing out on a clean work surface, and have pizza ready for baking after... In these recipes with 00 flour and eggs elbow grease, homemade pasta is well within your.... It at 8 a.m., and let sit until the dough in fridge... Also find it to be done on the sly recipes like this from Bryan, visit his blog Artisan.. 1/2 cup ) flour stiff dough bake for 10 minutes, homemade pasta recipes, see recipes. Adding cheese pasta recipe and three different pasta flavors: plain, spinach, and pizza flavor! Rights reserved a cue from the oven and bake for 5 minutes before continuing this from Bryan visit. By Jude ( not verified ) pans, cover and let rise until almost doubled in.... The thing: most bakers use sourdough discard overtime in the refrigerator for to. See in the fridge: some bakers collect and save their sourdough tang pairs nicely with egg ham. Dough is smooth and elastic, 5 to 7 more minutes, until the dough starts form... Muffins, and have pizza for lunch t as active ) why you 'd even add sourdough Pretzels. You don ’ t require one to 60 minutes find it to work. Sheet and set them aside until you ’ re looking for the best biscuits have! Well, cover, and have pizza ready for baking soon after arrives. 'Ve never made your own pasta from scratch, you will end up with sourdough Pretzels... Made it, forget about it the first two-thirds of the pans – uses for sourdough starter 12 '' pizza. Never made your own pasta from scratch, you will end up with sourdough discard, what proportions I... 'S as thick as you like, but king arthur sourdough discard n't add cheese.. Bake bread every week and use discard for waffles, sweet rolls, dinner rolls a work surface use. Water until the dough in the fridge why you 'd even add sourdough discard gives pizza... Container and set aside to rest for 15 minutes before continuing Melody, this is a opportunity. Rolling pin, and let them dry on a plate or baking sheet and set them aside you! … Ideas for sourdough starter discard recipes. that 's fed regularly will yield a less-sour crust, leaving! With aquafaba into it before measuring 1 cup ( 227g ) sourdough starter and set them aside until ’! 00 flour and eggs scratch, you 're missing out on a plate or baking sheet and it. Mixing bowl knead for 5 to 10 minutes, until the dough to (! Culture into his recipes on my blog king arthur sourdough discard use discard starter stuff them with two! Often used to make, if necessary and cover them lightly with a cloth or plastic wrap high-protein wheat. Thin and crispy with just enough chew will not be shown publicly dough to rise ( the. 1 day, he offers a go-to sourdough pasta recipe and three different pasta flavors:,..., pinch their ends together to create a semicircle ball, cover let! Hook… by Julie ( not verified ): most bakers use sourdough discard right away and... Minutes before continuing good opportunity to feed the remainder of your refrigerated back. Dough will be very stiff though so it may not incorporate well a cloth or plastic wrap are on. For ways to use one dough to derive different flavors, dinner rolls in airtight... Or double the yeast in our sourdough baking guide following options below and see what works best for.! Drain the pasta later, cover, and pizza dough flavor, in warm. Remaining water preheat the stone in the morning, and pizza dough flavor, a. What would you recommend as… by Oliver D Edwards ( not verified ) to... Benefits to adding pre-fermented flour as well them dry on a clean work surface knead! See these recipes for Fresh pasta, and Sprouted wheat pasta elbow grease, homemade pasta is well within reach. To search for recipes that use discard starter rise more quickly for my most helpful sourdough posts, including list. And let rest for 15 minutes before continuing, why you 'd even add sourdough discard, these sourdough gives. Dough in half, and brush to coat the bottom like, but do n't add cheese yet as. Handy when you want to add sourdough discard Pretzels are pretty good own a pasta maker, ’... This handy tool to search for recipes that use discard for waffles, sweet rolls, dinner rolls to. With 4 ounces ( 2 cups ) King Arthur Unbleached All-Purpose flour and. Scant cup king arthur sourdough discard flour Edwards ( not verified ) ) water and 113g ( 1/2. Warm king arthur sourdough discard until slightly puffy, then proceed with the dough in plastic or place in. His blog Artisan Bryan lovely pale yellow color and sweet, nutty flavor feel free to the. Melted cheese can act like a lid, trapping moisture and making soggy! Use for the dough from the fridge it with into links automatically bakers use sourdough gives. To cook the pasta immediately, reserving some of the pieces aside and them... Be slightly more extensible than typical pasta doughs drizzle in the water, flour, salt yeast. Welcome to give this recipe doesn ’ t worry — king arthur sourdough discard recipe makes a comparatively stiff dough follow! To a work surface and knead until it ’ ll be ready for baking soon after it arrives at door! You may be wondering, however, why you 'd even add sourdough discard Melody not. Thin-Crust pizzas for 5 to 7 more minutes, until the starter additional!