My sourdough starter (it doesn’t have a name, though friends have asked) was about two years old when the pandemic started. It’s quite perky. I don’t bake enough to want to feed it daily, so I keep it in the fridge and feed it once a week. That works grand.
The question (and for some, the problem) with a sourdough starter is what to do with the discard -when you remove some of the starter before adding fresh flour and water to keep the ratio of food to yeast in balance. Just to toss it would be a waste. I’ve ended up with a nice collection of recipes aimed at using the discard.
For bread itself, I do love the King Arthur Do Nothing Sourdough. Some folk find it a too wet do. I add about 65-75g. of seeds and grains for flavor and texture (I like the KAB Harvest Grains), but it does also make it a more manageable dough.
While I don’t bake with mixes, the last one I regularly used with the Jiffy cornbread mix. Then I discovered this sourdough cornbread recipe on The Gingered Whisk. My mother called it the best cornbread she’s ever eaten.
The Sourdough Crackers (also KAB) are very popular in my office. I really enjoy Penzey’s Mural of Flavor as the herbs in them.
I also like KAB’s Old Fashioned Maine Waffles, that includes part whole wheat flour – perfect for a weekend brunch.
Finally, I want to highlight the Sourdough Flatbread from Raspberries and Kohlrabi. Although the title says no yeast, what they mean is no commercial yeast. I’ve used it with both Mediterranean dishes and curries.
But all the recipes at the first link above have been good. Even though the sourdough craze of the pandemic has passed, it’s never too late to start your own. Or get a baby starter from a friend.
Ramblings 