Any Home Bakers Here?

[pennyJo1960]

If you have a septic your discard can keep it healthy also

 

[ronott1]

That's what I was wondering. Everything I can find said to toss the discards for the first days while getting it started.

My flours are generally 6 to 10 times more expensive than typical flours, can the un-bubbly dud discard be used for anything? I know it won't have that sourdough taste yet but the idea of dumping a few bucks every other day is a little ouchie.

You might be able to add it to something but not use is on it's own for a recipe.

Let us know how it works

 

[SnapdragonQ]

I think I'm understanding...
-Initial Discard- to be tossed while building.
-Unfed Discard- taken off when maintenance feeding. Can be used for all those posted "discard" recipes I found on KA.
-Fed Starter- What you use when making a Sourdough ___________ (insert recipe)

So if I can figure out how, I could use the Initial Discards for something, possibly into a plain pancake batter.
Often I'll add some applesauce water (end of the jar that's swished out with water) to my easy GF recipes because the batter gets so thick, so perhaps the Initial Discards could replace the applesauce.

I did see on this site the Unfed Discards can be stored in the fridge for future use-
https://truesourdough.com/16-inventive-ways-to-use-up-sourdough-discard/

 

[wyoDreamer]

You can probably use the "discard" from the initial phase of starting a sourdough in other recipes. Use it as the liquid for making regular breads, or even pancakes. Something that you know the right consistancy of without having to measure.

I seem to always need to add additional water to my bread dough, but I know what the dough should feel like so if the discard turns out to be too much for the recipe, I can just add more water or flour to get the bread dough right.
I am so tired from work I am not sure if that even makes sence.

 

[ronott1]

I think I'm understanding...
-Initial Discard- to be tossed while building.
-Unfed Discard- taken off when maintenance feeding. Can be used for all those posted "discard" recipes I found on KA.
-Fed Starter- What you use when making a Sourdough ___________ (insert recipe)

So if I can figure out how, I could use the Initial Discards for something, possibly into a plain pancake batter.
Often I'll add some applesauce water (end of the jar that's swished out with water) to my easy GF recipes because the batter gets so thick, so perhaps the Initial Discards could replace the applesauce.

I did see on this site the Unfed Discards can be stored in the fridge for future use-
https://truesourdough.com/16-inventive-ways-to-use-up-sourdough-discard/

The whole concept of fed starter is new to my sourdough baking experience. I went 30 years without hearing about it and believe it is not necessary to do. The only thing that will happen is that the recipe might take a bit longer if you do not feed the starter first.

What I do is take out the starter a couple of hours before using it, pop the lid off, stir and will add a bit of flour if it looks wet and put a paper towel over the opening.

The starter will warm up and bubble a bit before I use it. Then I replenish using equal parts flour and water.

To summarize, I do not discard half of the starter, feed it, wait several hours and use the starter in a recipe. and then replenish it. Maybe not so much because of it being wasteful but more being a bit lazy?

 

[Aria]

The whole concept of fed starter is new to my sourdough baking experience. I went 30 years without hearing about it and believe it is not necessary to do. The only thing that will happen is that the recipe might take a bit longer if you do not feed the starter first.

What I do is take out the starter a couple of hours before using it, pop the lid off, stir and will add a bit of flour if it looks wet and put a paper towel over the opening.

The starter will warm up and bubble a bit before I use it. Then I replenish using equal parts flour and water.

To summarize, I do not discard half of the starter, feed it, wait several hours and use the starter in a recipe. and then replenish it. Maybe not so much because of it being wasteful but more being a bit lazy?

Once my starter was STRONG....I never discarded. I Baked and used it
and the Fed it and did the same over and over. Never had too much or too little. You will Learn as I mentioned before....It is trial and error.
No Baking Schedules may be alike. It depends on how often you bake. You will see it come together for you once you "got it" and set
your baking schedule. Aria

 

[BullChick]

I hate following links. Here’s the content of the article I read.

“The humble egg isn't above being poached, scrambled, hard-boiled, fried — even pickled. But isn't it time we found new tricks for this fan favorite.


Eggs need no introduction. They've shown up to breakfast as a luxurious, custardy scramble. Made an otherwise boring salad a revelation just by being there — all soft-boiled and jammy. They’ve also arrived sunny-side up, ready to save dinner on more occasions than you can count.


So it makes sense that at this point, you may think you know everything there is to know about the humble egg. But you'd be wrong. The egg is a powerhouse of protein and healthy fats ripe for culinary invention. And here are 5 more ways to put an egg on just about anything.


Soft-Cook Them


Enjoy the satisfaction of cracking a soft-cooked egg (or Onsen Tamago in Japanese cooking) right into your bowl of ramen — no magical hot spring or sous vide machine required. Bring about 2 cups of water to a boil, then remove the pot from the stove. Dilute the boiling water with 3/4 cup room temperature water (the magical temperature here is 167 degrees F). Drop in your egg and cover the pot. Let it sit for about 17 minutes. Chill the egg in an ice bath to save for later, or use immediately, cracking the soft-cooked egg over pasta, soup, porridge or even a slice of avocado toast.


Brulee Them


Like a creme brulee, minus all the hassle of making a silky-smooth custard. Just soft-boil some eggs, then peel and slice in half. Sprinkle with a tiny bit of salt and a healthy pinch of sugar, then torch them. The caramelized sugars will transform the egg into a sweet, crunchy bite. Serve immediately to your hungry friends waiting for a sweet bite to end dinner (that is, if they make it out of the kitchen).


Cure Them


The lip-smacking power of cured egg yolks won't disappoint. Combine equal parts sugar and kosher salt — enough to fill a wide, shallow container (reserve some of the cure for topping the yolks). Make shallow wells in the cure mixture, and fill each well with an egg yolk. Cover with more of the salt-sugar cure, cover the container and refrigerate for about 1 week. Once the yolks have sufficiently cured — they will be solid and just a little pliable — dust them off and bake in a 200 degrees F oven for about 30 minutes to finish the drying process. Grate the yolks over pasta, vegetables or anything else that would benefit from a salty bite.


Separate Them


Have you felt the disappointment of sinking your fork in a chalky, overcooked yolk? Never again with this hack. First step, separate your egg. Then add the whites to a hot pan greased with butter. Once the whites start to set, top with your yolk. Cover the pan and cook for about a minute. Slide your perfectly-cooked sunny-side up egg onto your breakfast plate and marvel at just how easy that was.


Bag Them


The secret to an impeccably cooked omelet is a plastic bag. All you need for this foolproof method is a pot of simmering water, a resealable plastic bag, eggs and your favorite fillings. Crack two or three eggs into the bag, give it a shake and sprinkle in your fillings and seasonings. Put the bag in the water until the eggs set. Voila! Easiest omelet ever.”

 

[pennyJo1960]

With the starter I made myself it said if you want stronger flavor use the discard back in the
liquid so take it out but do not add water use the discard as liquid

 

[pennyJo1960]

Forgot I made a raspberry coffeecake turned out great. The Son brought home these M&M 's that where fudge in nature added them on top before baking

 

[DigMyChicks]

Forgot I made a raspberry coffeecake turned out great. The Son brought home these M&M 's that where fudge in nature added them on top before baking View attachment 2138892

Looks good! I’ve had them MM’s, they are good.