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. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. And there you have it: yet another way to use your sourdough discard, plus a fun, colorful, and tasty project for dinnertime! Directions. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Adapting recipes using sourdough discard: ... Philip recommends going to a source, such as King Arthur’s website, that has tried-and-true recipes tested many times over. Buttery Sourdough Sandwich Biscuits These big, palm-sized biscuits are perfect for a breakfast sandwich. Process until the dough turns orange-red. 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. Let the dough sit in … Looking for tips, techniques, and all kinds of great information about sourdough baking? Soft Pretzels. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Transfer it to your work surface and knead until it’s smooth and elastic, 5 to 10 minutes. 8 1/2 ounces (2 cups) King Arthur Unbleached All-Purpose Flour. Gather the scraps into a ball, cover, and set aside to re-roll once the dough has rested for 20 to 30 minutes. Sourdough discard is what is leftover after a sourdough starter is fed (you have to discard some of the old starter before feeding it to keep it at a mangeable size). Fold opposite sides of the dough circle up and pinch them together to create a semicircle. Web page addresses and email addresses turn into links automatically. This will have to be done on the sly. 100% hydration just means the starter is fed with equal parts (by weight) of water and flour (so 100g flour and 100g water). Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender, moist, center without being too "cake like". (Go here for my most helpful sourdough posts, including a list of discard recipes.) The recipe was inspired by the King Arthur Sourdough Starter I made about 5 days ago, which has you discard 113 grams of sourdough for every feeding. 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. The content of this field is kept private and will not be shown publicly. one 14" round, or large rectangular thick-crust pizza; or two 12" round thin-crust pizzas, Baking Parchment Paper - Set of 100 Half-Sheets. For more homemade pasta recipes, see these recipes for Fresh Pasta, Golden Durum Pasta, and Sprouted Wheat Pasta. 2021 Towards the end of the rise time, preheat your oven to 450°F. Lucky for me, it's become an even more tasty time since I started using King Arthur Semolina Flour in my go-to pasta recipe. On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise more quickly. Here’s the thing: most bakers use sourdough discard right away. 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. Freeze, well-wrapped, for longer storage. Protip – You can save sourdough discard … Transfer the dough to your work surface and knead until it’s smooth and elastic, 5 to 10 minutes. But it will take a lot longer for the dough to rise (as the discard isn’t as active). But plain is fine too! It's connected my family from Vietnam to America, I'm instantly transported to the family dinner table, An art-inspired cake decorating technique, Facebook Instagram Pinterest Twitter YouTube LinkedIn. I cringe every time I do this and am happy to have at least one way to use the discard. There can be other benefits to adding pre-fermented flour as well. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment). Be aware of some sourdough dynamics here. If you’re planning to cook the pasta later, cover and refrigerate it for up to two days. The process of making a no-yeast sourdough … 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. Another way to bake: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. In reply to What would you recommend as… by Oliver D Edwards (not verified). Sourdough Pizza Crust – King Arthur Flour. Scoop them into a mound on a clean work surface. If I want to add sourdough discard, what proportions would I use? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Refrigerate it: King Arthur recommends storing sourdough starter in the refrigerator, feeding it weekly to encourage the bacterial and yeast growth. Here’s a recipe for homemade sourdough starter. Here's how to make all three: To make plain dough: Knead one piece of dough by hand, adding 10g to 30g more water until the dough doesn’t crumble or break as you’re kneading it. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. 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. You may still need to knead it by hand to finish it off. For the sun-dried tomato dough, I add some sun-dried tomatoes as well as a bit of the oil from the jar, which provides a lovely burnt-orange hue. Ideas for sourdough starter discard recipes. More Sourdough Discard Recipes You’ll Love! Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. Drizzle two 12" round pizza pans with olive oil, and brush to coat the bottom. Flaky Sourdough Biscuits – Love & Olive Oil. Check out my sourdough starter recipe. Melody, this recipe makes a comparatively stiff dough. (For me, that was 1:2:2 — for example, 20 grams starter, 40 grams flour, 40 grams water.) The dough is quite stiff, so for an easier time mixing I'd suggest the food processor route. Don’t have any starter? These scones are a wonderful and flexible recipe made from sourdough discard that is simple enough for everyday breakfast and elegant enough for your next brunch or high tea. */ Ready to dive into homemade pasta? 1 cup (227g) sourdough starter, unfed/discard. Happy Baking! 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. This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch. Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. Make a well in the center of the mound deep enough to see the work surface below. Sauce and top as you like, but don't add cheese yet. Want a head start? If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. You may be wondering, however, why you'd even add sourdough discard to pasta dough? Lay the semicircles on their sides and crimp with a fork to seal thoroughly. Required fields are marked *. I feed the remaining 4 ounces (113g) with 4 ounces (113g) each King Arthur Unbleached All-Purpose Flour and lukewarm water. To make the dough by hand: In a large bowl whisk together the flours. If you've never made your own pasta from scratch, you're missing out on a very fun and delicious time. Process until the dough turns green. 1 cup (227g) sourdough starter, unfed/discard; 1/2 cup (113g) lukewarm water; 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon (6g) salt; 1/2 teaspoon instant or active dry yeast; 4 teaspoons Pizza Dough Flavor, optional but delicious My partner is a NJ Italian. For a faster rise, place the dough in a warm spot, or double the yeast. /*-->