Sourdough Discard Crepes Recipe | Kiersten Hickman (2024)

FAQs

Can I use sourdough discard instead of starter? ›

Can sourdough discard be used as starter? While sourdough discard can't replace an active starter in a recipe that relies on a robust leavening agent, it can be revitalized and used to create a new starter.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

Sourdough discard is excess levain or sourdough starter that is not used in a recipe or for maintaining the starter. Only a small portion of the sourdough starter is reserved and fed during each feeding, the rest is referred to as discard, since typically it is thrown away.

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

At room temperature (70 F), sourdough discard should last about 1-2 days. Beyond that, it won't go bad necessarily, it will just become more acidic as time goes on (especially in warm weather). Not ideal for sweet recipes. In the fridge, it will keep for about a week or so, and in the freezer it will last indefinitely.

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

“The name comes from a French word, pronounced “Luh-Ven,”” said Randall, a frequent visitor of Levain. She believes that the owners based the name off of the French word for leaven, which is Levain. Other students disagree. “I pronounce it the way it's supposed to be said: Luh-Vayn,” said Hariani.

What is Autolyse sourdough? ›

Published: May 17, 2023 · Modified: Sep 15, 2023 by Hannah Dela Cruz · This post may contain affiliate links. Autolyse is the rest period following the mixing of flour and water. It's a fancy name for a very simple step that imparts a myriad of benefits to sourdough bread.

It's always an option to use your starter instead of making a levain. But, for most recipes, I prefer making a levain so I can control the flour going into the levain, the ripening timeline, and when I use it to mix into a dough—all of this without having to adjust my continually maintained sourdough starter.

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

You can feed unused sourdough starter (sourdough discard) to your chickens. It's a great way to introduce fermented foods into their diet and a better alternative than yoghurt (chickens aren't good with dairy).

Generally, you can substitute a packet of yeast for 100g of sourdough starter. If your recipe uses less than a packet of yeast, you can use less sourdough starter, however it won't make too much difference because of the way wild yeast works.

Sourdough discard: If you don't sourdough discard saved up, feel free to use active sourdough starter. Active-dry yeast: You can use instant yeast for this recipe, you can skip blooming the yeast if you substitute.