Discard sourdough bread

This recipe is from King Arthur, its video is on YouTube.

Ingredients

• 600g white bread flour*
• 400g whole wheat bread flour**
• 3 1/2 cups (800g) water
• 1 tablespoon (20g) table salt
• 3 tablespoons (40g) unfed/discard sourdough starter

*Original recipe suggests 900g white bread flour

**Original recipe suggests 100g whole wheat bread flour

Instructions

1. 1. Combine all the ingredients in a large mixing bowl. 

2. 2. Mix the ingredients until the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.

3. 3. Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.

4. 4. Fold the dough 2 more times, giving it a 15-minute rest between the two, for a total of 3 sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.

5. 5. Cover the dough tightly after the final fold and leave it at room temperature (approximately 22°C/72°F) for about 12 hours. It's helpful to mark the height of the dough (use the markings on the bucket or a large rubber band around your bowl) to gauge how much it rises.

6. 6. Turn the dough out onto a lightly floured and divide it into 2 roughly equal pieces. Gently form the pieces into rounds, cover them, and let them rest seam-side down for 10 minutes.

7. 7. Generously dust 2 lined brotforms (bread basket) or towel-lined large bowls with whole wheat flour.

8. 8. Shape the loaves into tight rounds (boules), place them seam-side up into the prepared brotforms or bowls, and cover them with a shower cap.

9. If your dough doubled (or came close to doubling) during the 12-hour rise period, immediately place the boules into the refrigerator. But if your dough was a bit more sluggish, let the boules rest at room temperature for 30 to 60 minutes to give them a head start on the second rise.  

10. 9. Let the boules rest in the refrigerator for 8 to 12 hours.

11. 10. Preheat the oven to 250°C/500°F. 

12. Turn each loaf out onto a piece of parchment paper and slash them with a lame or sharp knife.

13. 11. Immediately reduce the oven temperature to 230°C/450°F and bake the loaves for 40-45 minutes, until they're a deep golden brown.

14. 12. Remove the loaves from the oven and place them onto racks to cool completely. If you're baking one loaf at a time repeat the process with the 2nd loaf. 

15. 13. Store leftover bread, loosely wrapped, for several days; freeze for longer storage.

Enjoy!

Discard sourdough crackers

This is the recipe from Farmhouse on Boone.

Ingredients

• ▢ 1 cup sourdough discard, active starter will also work
• ▢ 2 tablespoons olive oil*
• ▢ ⅓ cup parmesan cheese, shredded
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground sage
• ▢ 1 teaspoon Italian seasoning
• 
  
• *Oringinal recipe uses 3 tbsp olive oil

Instructions 

• 1. Preheat your oven to 175°c (350°f). Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking.
• 2. In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings. Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
• 3. Bake for 20 minutes**, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
• 4. Continue baking for 12-15 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. 

**Original recipe: 15 mins

Enjoy!

• 
  

Discard sourdough buttermilk biscuits

This is the recipe from Farmhouse on Boone. 

Ingredients

• ▢2 cups all purpose flour
• ▢2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢1 tablespoon sugar
• ▢3/4 teaspoon salt
• ▢113g/ 8 tablespoons cold butter, cut into chunks
• ▢1 cup sourdough discard
• ▢1/2 cup milk or buttermilk*/ water

*Buttermilk = mix 1/2 tbsp lemon juice and 1/2 cup milk and wait for 5-10 mins

Instructions 

• 1. Preheat the oven to 205°c (400°f). Add flour, baking powder, baking soda, sugar, and salt to a large mixing bowl and combine.
• 2. Chop the cold butter into chunks and add it to the flour mixture. Cut the butter in with a pastry blender.
• 3. Add sourdough discard and buttermilk, stirring until the ingredients are incorporated.
• 4. Transfer the dough to a lightly floured surface, rolling it out to about 3/4 to 1 inch thick. Cut out the biscuits using a biscuit cutter or even the rim of a glass.
• 5. Place the cut biscuits onto a well-seasoned cast-iron skillet or a baking sheet lined with parchment paper.
• 6. Bake for 14 to 20 minutes until the edges start to turn golden brown.

Enjoy!

Fermented vegetables (pickle)

Ingredients

Vegetables e.g. cucumber, broccoli, carrots

2 tbsp sea salt

2 cups water

Herbs and spices, e.g. Bay leaves, pepper corns, dill...

Instructions

1. Cut the vegetables into small pieces

2. Place them in an air-tight jar

3. Add sea salt to the jar

4. Add herbs and spices, or skip this step if you do not want to add any

5. Fill the jar with water

6. Let it ferment in a cooler place without direct sunlight until day 4

7. Open the lid to release air every day. You will see bubbles on day 2 or 3

8. You can consume the vegetables from day 4 onward (normally, it tastes sour on day 4; if not, let it ferment for another day)

I wait until day 5, and the fermented vegetables are sour enough

9. Place the jar in the fridge

You can keep it for a month in the fridge, but consume asap :)

Enjoy!

Discard Sourdough chocolate brownies

Ingredients 

113g butter

1 cup dark chocolate chips

1 tbsp vanilla extract 

3/4 cup flour

1 1/4 cup sugar

1/2 cup cacao powder

1/2 tsp salt

2 eggs

1/2 cup sourdough discard

Instructions

1. In a small saucepan, heat up water

In a small bowl, put butter. Place this bowl on the saucepan. Let it melt (this is called “Bain-marie”)

2. Add chocolate chips in the bowl. Let it melt

When they are melted, turn off the heat

3. Add vanilla extract in the bowl

4. Preheat the oven to 175c

5. In another medium or large bowl, mix flour, sugar, cacao powder, salt

6. Add butter chocolate mixture and mix well

7. Add eggs and sourdough discard, mix well until no clumps

8. Put a baking sheet on a 9” X 9” pan

Pour the mixture into the pan

9. Bake it for 40mins until the a tooth pick comes out clean

Enjoy!

Sourdough Focaccia

Ingredients

320g water

7g salt

56g Sourdough starter

12g olive oil

400g bread flour

Steps

Day 1

20:00 In a glass storage box, mix water and salt until dissolved

Add in sourdough, olive oil and flour. Mix well until no clumps

Close the box with the lid. Let it rest for 30 mins

20:30 A set of stretch and fold the dough or until you can feel the dough becomes tight

Cover it with the lid. Let it rest for 30 mins

21:00 Do 1 set of coil fold

Cover it. Let it rest for 30 mins

21:30 Do the 2nd set of coil fold

Cover it. Place the box in the fridge overnight

Day 2

9:00 Place the dough in a square or rectangular baking tray

Cover it with a towel 

Let it proof until the size is doubled (it may take 2 hours in a warmer place and 3 hours in a cooler place)

11:00 or 12:00 Preheat the oven to 230c

Sprinkle olive oil on the dough surface

Add your favorite ingredients, e.g. garlic cloves, cherry tomatoes, olives, smoked ham cubes, grated cheeses

Bake for 30 mins or until golden brown

Enjoy! 

Fresh mint chocolate chips ice-cream

Ingredients
2 cups milk
1 cup cream (I used 35% cream)
27g fresh mint leaves

3/4 cup brown sugar*
Pinch of salt
2 egg yolks

1 tsp vanilla extract 

Optional: chocolate chips

* I use 1/2 cup brown sugar

Steps

1a. Use your hand to squeeze and smash mint leaves. It can release more flavour when it is mixed with other liquid ingredients.

Place the leaves in a linen bag. If you don't, you can skip this step

1b. Combine milk, cream and mint leaves in a medium-sized pan over medium-high heat until tiny bubbles form around the edge (about 80°c). Do not let it boil!

2. Remove from heat, cover and let stand for ten minutes. That gives the mint flavour time to steep.

3. If you have a linen bag: Simply squeeze out the milk mixture

If you don't have a linen bag: Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavour. Discard the leaves, and pour the liquid back into your pan.

4. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.

5. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.

6. Pour the egg/milk mixture back into the pan with the rest of the milk.

7. Cook over medium-low heat for about 5 minutes (or to 60°c), stirring constantly.

8. Pour the mixture into a bowl. Stir in the vanilla extract.
Place the bowl in the fridge until the mixture cools completely, stirring occasionally.

9. Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.

Add chocolate chips halfway through the process 

If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.