NEVER Throw Away Your Sourdough Starter!

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This is a little trick i've developed in the recent weeks that continues to deliver every single day! Sourdough starters are a great tool for so many different projects in the kitchen and i’m just starting to explore the possibilities. Below is my video on Sourdough bread but there will certainly be more to share as I refine my skills.

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#sourdoughstarter #scallionpancake #kitchentips

How to Make Sourdough Bread by Feel (No Recipe)

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[theresebrandser]

If you get sick of the scallions, I bet you could do chopped kalamata olives with sesame seeds, then sub. Balsamic, olive oil, a little oregano and S&P for your traditional dipping sauce. Such a great idea! Thanks :)

[elvenlogic]

If you’re like me and you don’t like the goopy sticky texture of just putting the starter in the pan and frying it, thin it down with water. I’ve been thinning mine to crepe levels of pan spread. It’ll get you beautifully crisp, lacy edges. Scallions are good, but when you get sick of those, get some cheddar on there, let it melt a bit, flip, and crisp.

Edit: It’s the next day and I just fried one in butter instead of oil. Just do it. Trust me. You’ll thank me.

[interacdiv]

Having eaten a lot of these over the last few weeks I'm relatively confident this alone is a worthwhile contribution to human knowledge

[dianarice]

I'm a professional lurker - I rarely like or comment on anything. It makes me kind of an ass but I'm just not that social - yet I just had to tell you - beautiful food, man! Bravo! Simple ingredients, minimal waste, easy, affordable ingredients and a dish that is so sublime one could eat it every day. I can't think of anywhere you couldn't serve it. Truly elegant. I'm subscribing after only watching this one video because I don't want to miss a thing. It's so rare that one encompasses the true spirit of cooking. Never. Stop. Cooking.

[foodocracyquickbites]

Love this! I hated wasting all that flour every time I dumped it off to feed. I've made these 3 times with mixed results. I think the key is to have a risen starter that is room temp, not one directly from the fridge in a more dormant state. I also noticed the temp of the pan makes a difference. If its too hot the interior stays doughy.

[MissRae_]

I’ve been making these for the past two years (sourdough was my quarantine hobby) and I’ve never grown tired of them!! I love the zero waste and how quick and easy it is. We call it pan bread ❤️

[RestingBitchface]

Um....My sourdough starter is nearly thirty years old, and has travelled all over the U.S. with me since I left home for college (it came off of my auntie's sourdough pet, Bert), and it gets fed on Saturdays, *if* I'm baking. It's not necessary to feed sourdough daily. if you keep it dark and cool, it won't need so much tending.

[elizabethschmidt]

I was inspired! I dumped the “throw away” right into the waffle iron. Turned out so well! Since we add butter and maple syrup, no need to do anything else. I did have to keep it going longer than usual waffle batter. But it turned out really well.

[rsa]

Absolutely genius! I tried this last night and it was an enormous hit. I always felt a bit ashamed about throwing my starter away each time I fed it, but not any more. I'm so excited to feed the starter, because I can look forward to a pancake! A small tip: if you roll out the starter into a rough disc, put a bit of oil on the surface of the dough, and slice it from the center to one edge, you can roll it up into a cone. If you then smush the cone back into a disc, then roll it out again, you get all these great layers that make the green onion pancake amazingly fun to eat. Thanks for this idea.

[dereli]

I just made it with yellow onions instead of spring onions, because I didn't have those.

It was one of the best things I ever ate. Really good texture and complex taste - I know what I'll do in the coming days with my starter.
Thanks!

[davidmota]

Been doing these lately since my sourdough bread was a failure I was left with the starter and yes, this is good, you can also do it with no oil in a non stick pan and it’s like a pita bread!!! Perfect for lunch!

[valeriaschonstedt]

We've been trying this for a few weeks, and I honestly think, you may have had one of the best culinary ideas in millennia.

[jbomb]

this is incredible. wow. took all I had to not eat my entire starter. I made a few plain with just a little salt and it's very very good and I imagine it could be pretty versatile with lots of different types of flavorings, sauces, and add ins. made mine extra thin and crispy. good lord I need to stop before I make more.

[angelotrivelli]

100% hydrated starter is a bit thick as a batter. I found it useful to gently mix in some water. This makes for a thinner, more circular pancake that's less gummy and more delicate. The green onions embed themselves better too.

[Nonunusmultorum]

I didn't have scallions so I used chives from my garden, that was incredible dude. Great use of starter

[minigem]

I store my starter (only 50g) in the fridge as I only bake sourdough bread once a week. The morning the day before making bread I feed it once and feed it again the same night. This way you have no excess starter.

[kissgod]

Fry an egg on top! Or make a mini breakfast pizza

[ZZ-ihwe]

This right here is my favorite YouTube recipe video. This single recipe is what allows this frugal woman to not have to ever throw out her sourdough discard. It's also the first video of yours that I watched. THANK YOU!

[jamesjaffe]

Yo this is great. Also you can do the exact same while sneaking in a fried egg. If you pour the starter into the pan in a ring shape, form it so there's a decent size hole. Then you flip it the first time, crack the egg in the center, maybe flip back to the original side for 30sec if it needs.

[charlesfurer]

Wow, my wife and I just scarfed down one of these beauties and are now ruing every bit of starter we've ever squandered. We did a tzatziki-esque sauce and it was so good! Thank you so much!!