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 . . . :)