I am reviving the sourdough starter everyday, even though not making bread for breakfast these day, changed to mix bean/lentil/oat with egg instead.
I keep the starter alive for having regularly fermented food, and continue to think of ways to incorporate the daily sourdough discard into meals.
Fritter
Mix discard with scallion, season with salt and
pepper, add a pinch of baking powder. Spoon small dollops into 180˚C
olive oil, fry until golden. Very light and crispy fritter.
Coconut cake
Mix
discard with 2 eggs, honey/sugar to sweeten, 40gm melted butter, a
pinch of baking powder, a lot of desiccated coconut to form a thicker
pourable paste. Bake in lined cake tin, bake at 180˚C until golden,
around 25 minutes.
Noodle
Season discard with salt, spread thinly on baking paper, bake at 200˚C for 15 minutes, turnover half way to cook through, but not too dry. Cut into strips and place in bowls, pour broth on top.
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