Use sourdough discard to make yummy sourdough brownies (recipes included)
11/18/2021 / By Rose Lidell / Comments
Use sourdough discard to make yummy sourdough brownies (recipes included)

If you make sourdough bread at home, you might have some sourdough discard left over. Instead of throwing it away, use it to make a batch of delicious sourdough brownies.

How to make a sourdough starter

You get sourdough discard when you make a sourdough starter. You only need two ingredients for your starter: flour and water.

Tools:

  • 1 glass jar or bowl
  • 1 paper towel
  • 1 rubber band

Ingredients:

  • 1/2 cup of whole wheat flour
  • 1/4-1/3 cup of water

Preparation:

First part:

Brighteon.TV

  1. Add 1/2 cup of whole wheat flour and 1/4 cup of water to the jar. If the mixture doesn’t reach a pancake batter-like consistency, add up to another 1/4 cup of flour.

First feeding:

  1. Stir the mixture thoroughly and cover the jar with a paper towel and the rubber band.
  2. Let the mixture sit for 24 hours at room temperature. Keep the jar in a room that is somewhat warm since very cool rooms may slow the action of the starter.
  3. After 24 hours, check the mixture for bubbles. If you see some, add 1/2 cup of whole wheat flour and 1/4 to 1/3 cup of water. If you don’t see bubbles, stir the mixture and let it sit for 24 more hours.

Second feeding:

  1. Check the mixture again for bubbles. If there are bubbles in the jar, remove half of the starter then add half a cup of whole wheat flour and 1/4 to 1/3 cup of water and stir thoroughly. Let the mixture sit for 24 hours.

Third feeding:

  1. Remove half of the starter then feed it with half a cup of whole wheat flour and 1/4 cup of water, stirring thoroughly. Let the mixture sit for 24 hours.

Additional feeding:

  1. You can feed the starter on days four, five and six twice a day. Continue feeding the starter until it is consistently bubbling and doubling in size within eight hours after each feeding.
  2. From this point, you can store the starter in the refrigerator and feed it about once a week.
  3. When you’re ready to use the starter, remove it from the refrigerator 24 hours in advance, then feed it and let it warm up and grow.

When you remove some of the sourdough starter during each feeding time, set it aside so you can make some sourdough brownies.

How to make sourdough brownies

The final product will vary based on how active your starter is, your choice of sweetener and flour.

Notes: 

  • Use honey or maple syrup. Use at least one cup for a sweeter brownie.
    Use semisweet baking chocolate, chocolate chips (1/2 cup), or a combination of 1/4 cup of cocoa powder and two and 1/2 tablespoons of butter or coconut oil and 1/4 cup of sugar.
  • Sourdough brownies work great if you use a wheat flour or rye flour starter.
  • Blend the batter well so the brownies don’t separate into layers.
  • Use a nine-inch or 10-inch glass pie plate. If you don’t have one, use a nine-inch square baking dish. With an active starter, you will need a bigger plate or baking dish because the brownies dome during baking.

The recipe below is based on the “Impossible Brownie Pie” recipe from the book “Sourdough A-Z” by Wardee Harmon.

These sourdough brownies have a texture similar t0 the cookie portion of an old-fashioned ice cream sandwich. They are rich and cakey, with a delicious dark chocolate flavor.

Ingredients:

  • 1/2 cup of granulated sugar
  • 1/2 cup of sourdough starter
  • 1/4 cup of butter or coconut oil (room temperature or melted)
  • 4 eggs
  • 4 ounces melted chocolate
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • Crispy nuts (Optional)

Preparation:

  1. Preheat the oven to 350 F and grease your baking dish.
  2. In a blender, food processor or medium-sized bowl, combine the sourdough starter and the rest of the ingredients, minus the nuts. Blend or whisk the chocolate mixture until smooth.
  3. Pour the batter into the prepared pan. Sprinkle with nuts, if desired.
  4. Place the pan in the oven. The batter will only fill the pie plate halfway.
  5. Bake the dough for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Check the mixture. You’re done if the edges are set but the center still looks a little soft. Don’t bake too long or the brownies will turn tough and dry.
  7. Let the brownies rest for 10 to 15 minutes before serving. Serve the sourdough brownies with a glass of cold milk, ice cream, or whipped cream.

Set aside some sourdough starter so you can make delicious sourdough brownies for your whole family.

Sources:

CommonSenseHome.com

IAmHomesteader.com

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