Posts Tagged ‘sourdough crepe batter’

It seems we’re all giving sourdough a whirl during these strange times, myself included. The first thing you have to do is get a starter going. It’s relatively simple, just flour and water, flour and water, flour and water for several days until the wild yeasts take over and really get going. Inevitably you will run into a puzzling situation … what to do with the discard. Once you have a lively starter, you pour off half before you feed it – either to bake with or to do something else. This bit is known as the discard or cast off. If you bake every day it isn’t a really a problem but I suspect the majority of us don’t. Here’s where the challenge comes in as dealing with the discard can be a whole project unto itself.


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