Remember last month when Edel shared her sourdough starter and showed us how to maintain it? You may recall that the starter requires regular ‘feeding’ so you could end up with excess, especially if you’re taking a break from baking. But we don’t like to waste, so what can we do with this excess?
The easiest is to share it with your friends and family. But if they’ve all already got descendants of your sourdough starter, here are a few recipe ideas to use that excess.
This is one that Edel uses regularly and is quick and easy. Crumpets!
1 cup of starter (put aside in the fridge before feeding the remaining)
1/2 tsp bicarbonate of soda
sugar to taste (about 1 tsp)
salt to taste (about 1/2 tsp)
Heat and grease griddle. Pour batter into greased crumpet rings on the griddle. When bubbles appear, remove ring and flip crumpet over. Brown for a minute or 2. Put on your favourite topping and enjoy your sourdough crumpet!
I have also recently come across 2 more recipes on a blog that I follow. The recipes are very customisable so the possibilities are endless. I have pasted the savoury sourdough skillet recipe here for quick access but I would recommend that you visit the page as there are lovely pictures of the results.
1.5 c fed sourdough starter
1 t salt
Handful mixed herbs, finely diced
3 T butter
2 t baking powder
4 c filling – mix of meat & veggies or fruit
1.5 c shredded cheese
Preheat oven to 400 degrees (200C). Preheat cast iron skillet on stove top or in oven.
If including raw meat, cook it first in the skillet. Add veggies and sauté a few minutes until just tender.
While filling cooks, mix together sourdough starter, eggs, salt, herbs, butter and baking powder. Pour this mixture over the cooked filling.
Sprinkle top with cheese.
Bake 25 minutes or until bread is cooked through and has turned golden brown.