little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)little savory cakes (with leftover sourdough-starter batter)

For all of you ECOLOGICALLY-MINDED & ENVIRONMENTALLY-FRIENDLY BRAVE KITCHEN WARRIORS & WIZARDS & WHATNOTSwho wondered what to do with leftover sourdough starter batter (because for 150 grams of created sourdough starter, you’re supposed to discard over 1 kg of flour and water mixture), well here’s how to avoid tossing it away shamelessly, even though it’s not such a big deal (but it still bugs me). This recipe made with leftovers is quite easy and great for accompanying an early evening cocktail or just as a snack, while wasting nothing !

I don’t know about you but I have a problem with discarding any food (or what could potentially become food). It’s a lingering guilt, even though in this case, the leftovers, when making a sourdough starter over a 2-week period, is just a flour and water mixture, totaling slightly over 1 kg or 500 grams water + 500 grams flour. It seems like nothing but it’s something.

The thing is, it’s not just flour and water but something that has fermented over a 7-day period and this happens twice since the leftovers continue to accumulate for 14 days before the sourdough starter is ready and mature. 

It’s a simple but tastier batter base to which you add 10% extra flour to thicken it up and just a few extras, like 2% of the initial total in salt and then 1% each of sugar and vinegar and olive oil and baking powder. That’s the base. Then you decide whether you’ll just add a topping of water-soaked wheat berries and/or various seeds or even a chopped-up stuffing of savory fillings like sausage, cheese or olives and some dried herbs.

*I'm showing you 2 different OPTIONS or VERSIONS, but with the same BASE.

You can mix up everything in the same large jar that you’ve decided to save the leftover batter in, then add the extras, pour the batter into the molds, add the toppings or various stuffings and bake. All in under 30 minutes from start to finish.

That’s it, that’s all ! NO MORE WASTE & LOTS OF TASTE . . . :)

little savory cakes (with leftover sourdough-starter batter)

25.05.2019

8 large or 15 small

ingredients

batter :

  • 500 grams (1 ¾ cups) leftover inactive sourdough batter (made of 250 grams flour + 250 grams water)
  • 50 grams (6 ½ tbsp) extra white all-purpose flour
  • 10 grams (2 tsp) sea salt
  • 5 grams (1 tsp) sugar
  • 5 ml (1 tsp) white vinegar
  • 5 ml (1 tsp) olive oil
  • 5 grams (1 tsp) baking powder (double-action or use 2 tsp regular strength)

toppings and/or stuffings :

  • 50 grams pre-soaked wheat berries or mixed seeds as a topping
  • or
  • 50 grams sliced dry chorizo sausage, pitted black olives and/or semi-hard cheese cubes
  • 10 grams (2 tsp) olive oil (1 tsp for brushing molds + 1 tsp for drizzling on top)
  • 1 gram (2 tsp) mixed dried herbs

instructions

  • use the jar that you collected the discarded mixed flour and water mixture from making the sourdough starter in (from the previous 7 days and kept in the refrigerator) and add all the extra ingredients for the batter and mix well
  • chop up the sausage and/or cheese into cubes and/or remove the pits from the olives or if not stuffing them and only garnishing, then simply sprinkle with some pre-soaked wheat berries and or seeds
  • preheat the oven to 230°C
  • brush your molds with olive oil
  • if they are going to be stuffed, pour the batter in halfway and add the stuffing (sausage, cheese or olives) and pour the rest on top or if they are not stuffed, pour all the batter in the molds and sprinkle with the wheat berries or other seeds and then sprinkle with dried herbs and finally drizzle both versions with the remaining olive oil
  • bake at 230°C for 20-25 minutes (for the larger ones) or 12-15 minutes (for the smaller ones), then unmold them and place them back in a turned-off but still hot oven for an additional 5 minutes, to crisp them up
  • serve as is, warm or at room temperature (if stuffed) or (if unstuffed), then serve with feta cheese and olives and a drizzle of olive oil.

recette suivante

1-2-3 sourdough bread (foolproof & demystified)

1-2-3 sourdough bread (foolproof & demystified)

WHY 1-2-3 ?! Because this sequence of numbers represents the proportions or ratios of the ingredients. 1 part fed & active sourdough starter (at 100% hydration, which mean half...

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