At the onset of the COVID-19 outbreak, the coronavirus wasn’t the only bug America became obsessed with. Practically overnight, seemingly every American now flush with time and boredom started to bake sourdough bread.
Flour and yeast disappeared from grocery store shelves. Boundless boules and batards — both popular sourdough loaf shapes — spread faster than any virus on countless social-media threads. Home-baked bread was back, and in a big way.
But like any new lifestyle we love to crow about on social media — a new fitness routine, the Whole30 challenge, selling essential oils — beginner’s enthusiasm sometimes outstripped the reality of the commitment that keeping sourdough starter alive demands. Many ghosted on their bready crush, seeking fulfillment elsewhere. But for a lucky masochistic few, a lifelong passion ignited.
The sourdough-starter feeding process involves generating a considerable quantity of what bakers often call “discard,” or a portion of starter that’s no longer needed after a fresh feeding. That discard is loaded with a wide range of flavorful and aromatic bacteria and yeast. Many bakers throw it out, but that discard can be used to make countless other things.
If you want options for what to do with the starter discard, we’re providing you with some sourdough recipes that go beyond the basic loaf.
pstephen@express-news.net
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August 25, 2020 at 11:00PM
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Sick of sourdough bread yet? 5 sourdough dishes beyond the basic loaf: empanadas, waffles, popovers, crepes and crackers - Houston Chronicle
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