With nothing but your discard, salt, some all-purpose flour and instant yeast, you can create a sourdough pizza that will pair nicely with bold toppings and aged cheeses, according to King Arthur Flour. Divide the dough into three pieces. You might have an easier time continuing to use the food processor with the dough blade for incorporating the remaining water. There can be other benefits to adding pre-fermented flour as well. one 14" round, or large rectangular thick-crust pizza; or two 12" round thin-crust pizzas, Baking Parchment Paper - Set of 100 Half-Sheets. If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Fold opposite sides of the dough circle up and pinch them together to create a semicircle. To shape pappardelle, fettuccine, or linguine: Lightly coat the top of the dough sheets with a little semolina flour, then loosely roll them up. Thanks so much for this recipe! Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process. 1 cup (113g) King Arthur White Whole Wheat Flour; 1/2 teaspoon sea salt; 1 cup (227g) sourdough starter, unfed/discard; 4 tablespoons (57g) unsalted butter, room temperature Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender, moist, center without being too "cake like". There are a few recipes on my blog that use discard starter! https://www.mentalfloss.com/article/626321/sourdough-starter-discard-recipes The starter should ... Use sourdough discard in pancakes, muffins, and other recipes as specified. 2021 This will have to be done on the sly. Is it ok to use a dough hook to knead rather than by hand after the food processor? Process until the dough turns orange-red. 1 cup unfed sourdough starter, straight from the refrigerator (or use fed starter if you like) 3 cups Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour 1/4 cup Baker's Special Dry Milk or nonfat dry milk 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar 1 tablespoon butter or vegetable oil To the 113g (about 1/2 cup), add 113g (1/2 cup) water and 113g (1 scant cup) flour. Lay the semicircles on their sides and crimp with a fork to seal thoroughly. We hope this helps and happy baking! The King Arthur Flour website has some more good ideas for using discard… (Go here for my most helpful sourdough posts, including a list of discard recipes.) If you've never made your own pasta from scratch, you're missing out on a very fun and delicious time. www.eatingwell.com/article/7797764/sourdough-discard-recipes Preheat the stone in the middle of the oven for 45 to 60 minutes. Feed your starter as usual, but save the discard With 12 ounces (340g) starter in my jar, I remove 8 ounces (227g) — this is the discard — and set it aside for my waffles. 1/2 cup sourdough starter discard 1/2 cup buttermilk. https://www.baking-sense.com/2020/02/04/recipes-that-use-sourdough-discard Perfectly Pillowy Cinnamon Rolls are the ultimate soft touch. Don’t have any starter? Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Lines and paragraphs break automatically. Below, he offers a go-to sourdough pasta recipe and three different ways to prepare it. It is the perfect pairing with soups, stews, and chilis, and anything else you want to pair it with. Refrigerate it: King Arthur recommends storing sourdough starter in the refrigerator, feeding it weekly to encourage the bacterial and yeast growth. Wrap the dough in plastic or place it in an airtight container and set it aside to rest for 1 hour at room temperature. Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. 2021 If it starts to shrink back, cover and let rest for 15 minutes before continuing. Beats the King Arthur sourdough biscuits by a long shot. Transfer the dough to your work surface and knead until it’s smooth and elastic, 5 to 10 minutes. Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. Pizza is one of the most classic – and easiest – uses for sourdough discard. Often used to make bread, pizza, and pasta, it lends a lovely pale yellow color and sweet, nutty flavor. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl. Place the dough in the pans, cover, and let rest for 15 minutes. Your email address will not be published. Now that states are opening up (mine — Georgia — being one of the first and fastest), I find myself wondering how this whole sourdough phenomenon will last.. For more homemade pasta recipes, see these recipes for Fresh Pasta, Golden Durum Pasta, and Sprouted Wheat Pasta. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted. Directions. With a rolling pin and some elbow grease, homemade pasta is well within your reach. You can choose to make this dough either by hand or in a food processor. Barely sweet, they are a great foil for cream and jam or honey butter. Copyright © We haven't tried this ourselves but you're welcome to give this recipe a go with aquafaba! For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Bring a large pot of water to a boil. (For me, that was 1:2:2 — for example, 20 grams starter, 40 grams flour, 40 grams water.) Place a teaspoonful of spinach and a small cube or teaspoonful of semisoft cheese (mozzarella or provolone are good choices) in the middle of each pasta round. Drain the pasta immediately, reserving some of the cooking liquid for whatever sauce you choose to make, if desired. Let it rest and warm up until slightly puffy, then proceed with the recipe as written. 1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise 7 cups (843g) King Arthur Unbleached All-Purpose Flour 1/2 cup (56g) Baker's Special Dry Milk or nonfat dry milk I’m a big fan of being able to use one dough to derive different flavors. Using the fine '00' flour in small quantities for pasta gives the dough a balanced and smooth feel, while still allowing the semolina to be the star of the show. This sourdough cornbread has great cornbread flavor with just a little sourdough pizzaz. After this rest, gently press the dough toward the edges of the pans. To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Mix, cover the bowl loosely, and let sit at cool room temperature (about 68°F to 70°F) for 8 to 12 hours. Add the sourdough discard and eggs to the well and use a fork to whisk them together, slowly incorporating a bit of the flour around the edges. Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. The Alaskan town where everyone bakes for good, 20g fresh spinach leaves, for spinach pasta, 45g jarred sun-dried tomato halves, for tomato pasta, semisoft cheese of any kind (such as mozzarella or provolone), cubed or shredded. I do it all the time when I bake bread, but it’s really fun to be able to infuse new flavors into pasta, try different shapes, and create a rainbow of colors. Whether you’ve just embarked on your sourdough adventure or you’ve baked sourdough for years, you may need one more recipe in your repertoire for the discard you remove from your starter every time you feed it, especially if it’s a recipe for chocolate cake. */ For shaped pasta like tortelli, the dough should be about 1/32" (less than 1mm), and for long pasta, like pappardelle, fettuccine, or linguine, 1/8" or less (2mm to 3mm) is good. (Start a sourdough starter that won’t take over your life.) Be aware of some sourdough dynamics here. These were the best biscuits I have ever made. Scoop them into a mound on a clean work surface. Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. King Arthur Baking Company, Inc. All rights reserved. /*--> * / if you ’ re ready to boil them as active ) and then follow the uses. 4-Ounces of pizza dough flavor, in a warm spot, or on a fun! 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