King Arthur Flour has recipes for blueberry muffins and date nut cranberry muffins, plus a recipe for unfed sourdough starter English muffins that will get your morning started right. If you’re planning to cook the pasta later, cover and refrigerate it for up to two days. Place the dough in the pans, cover, and let rest for 15 minutes. Sourdough discard gives this pizza crust a subtle tang. Add the water, flour, salt, yeast, and Pizza Dough Flavor. To make the dough in a food processor: Pulse together the flours, then add the discard and eggs and process to make a crumbly, dry mixture. You can add … And there you have it: yet another way to use your sourdough discard, plus a fun, colorful, and tasty project for dinnertime! After the milk wash I sprinkled the tops with course sugar, and they tasted really similar to … For a thicker, large pizza, oil a 14" round pizza pan (an 18" x 13" half-sheet pan will also work). 1 cup (113g) King Arthur White Whole Wheat Flour; 1/2 teaspoon sea salt; 1 cup (227g) sourdough starter, unfed/discard; 4 tablespoons (57g) unsalted butter, room temperature In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses. Store leftover pizza covered in the refrigerator for up to 5 days. Freeze, well-wrapped, for longer storage. Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. This sourdough cornbread has great cornbread flavor with just a little sourdough pizzaz. Copyright © Continue to knead for 5 to 10 minutes, until the dough is smooth and elastic. Make a well in the center of the mound deep enough to see the work surface below. King Arthur Unbleached All-Purpose Flour - 3 lb. Mix, cover the bowl loosely, and let sit at cool room temperature (about 68°F to 70°F) for 8 to 12 hours. Stir the starter well and discard all but 1/2 cup (4 ounces, 113g). The method for changing up the pasta color is pretty simple: you just need a good blender or food processor, and you can start experimenting with so many different things! If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Buttery Sourdough Sandwich Biscuits These big, palm-sized biscuits are perfect for a breakfast sandwich. Place the dough in a greased container, cover and let rise until almost doubled in bulk. 100% hydration just means the starter is fed with equal parts (by weight) of water and flour (so 100g flour and 100g water). Find what you need in our sourdough baking guide. And for more recipes like this from Bryan, visit his blog Artisan Bryan. In pasta, particularly, the flour's coarse texture and high protein content enable you to make different shapes with the dough and for those shapes to hold their form when cooked. 1. 1 cup (227g) sourdough starter, unfed/discard. There are a few recipes on my blog that use discard starter! Below, he offers a go-to sourdough pasta recipe and three different ways to prepare it. Whether you’ve just embarked on your sourdough adventure or you’ve baked sourdough for years, you may need one more recipe in your repertoire for the discard you remove from your starter every time you feed it, especially if it’s a recipe for chocolate cake. Be aware of some sourdough dynamics here. Additionally, semolina flour helps maintain a hearty consistency in your noodle that allows it to soak up the sauces you might be using when preparing your pasta dish. Gather the scraps into a ball, cover, and set aside to re-roll once the dough has rested for 20 to 30 minutes. 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. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. 1/2 cup sourdough starter discard 1/2 cup buttermilk. In reply to Would basic recipe need to… by Melody (not verified). This basic dough can be used to prepare three different pasta flavors: plain, spinach, and sun-dried tomato. Drizzle two 12" round pizza pans with olive oil, and brush to coat the bottom. Cookies, cakes and brownies. ]]>*/ Sourdough discard is the part of the sourdough starter that has been broken down by yeast after it has been fed and discarded. I do it all the time when I bake bread, but it’s really fun to be able to infuse new flavors into pasta, try different shapes, and create a rainbow of colors. The company King Arthur Flour has a collection of recipes on their website that you can make with discarded — or, as they often say, “unfed” — sourdough starter. Working with half a piece of each dough at a time (keep the dough you’re not working with covered), roll the dough as thinly as possible using a heavy rolling pin or pasta machine. We haven't tried this ourselves but you're welcome to give this recipe a go with aquafaba! With nothing but your discard, salt, some all-purpose flour and instant yeast, you can create a sourdough pizza that will pair nicely with bold toppings and aged cheeses, according to King Arthur Flour. Since the starter adds additional moisture to the dough, I also find it to be slightly more extensible than typical pasta doughs. To the 113g (about 1/2 cup), add 113g (1/2 cup) water and 113g (1 scant cup) flour. King Arthur Flour — KAF has an extensive sourdough recipe library and many of them use discard starter Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens — Sarah is a creative baker who uses sourdough in many different ways. My partner is a NJ Italian. Actually, yes you can TOTALLY use the sourdough discard in this recipe. But plain is fine too! Don’t have any starter? 8 1/2 ounces (2 cups) King Arthur Unbleached All-Purpose Flour. This allows liquid from the sauce and toppings to evaporate, concentrating their flavor. In this recipe I’m going to show you how to make three types of pasta with your sourdough discard: sun-dried tomato linguine, pappardelle, and spinach tortelli. The dough will be very stiff though so it may not incorporate well. Next day, remove the dough from the fridge and stretch it into its pan. 4-ounces of Pizza Dough Flavor, in a reusable plastic jar with lid. Scoop them into a mound on a clean work surface. Now that states are opening up (mine — Georgia — being one of the first and fastest), I find myself wondering how this whole sourdough phenomenon will last.. Pizza is one of the most classic – and easiest – uses for sourdough discard. More Sourdough Discard Recipes You’ll Love! Melody, this recipe makes a comparatively stiff dough. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. I’m a big fan of being able to use one dough to derive different flavors. Place the shaped tortelli on a plate or baking sheet and set them aside until you’re ready to boil them. Melted cheese can act like a lid, trapping moisture and making dough soggy instead of crisp. Here’s the thing: most bakers use sourdough discard right away. 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. There’s no better way to use sourdough discard. 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. Wrap and store the dough as directed above. Bryan Ford is an award-winning bread baker and author of New World Sourdough, with Honduran roots and a New Orleans upbringing known for experimentation and innovation. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process. If that's not how Nonna made it, forget about it. Fold opposite sides of the dough circle up and pinch them together to create a semicircle. Bakers from … It’s soft, sweet, and packed with comfort and flavor (everyone always asks for the recipe when I make it!). 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. You may still need to knead it by hand to finish it off. Finally, pinch their ends together to create crescent shapes. If you are looking for ways to use sourdough discard, these Sourdough Discard Pretzels are pretty good. Preheat the stone in the middle of the oven for 45 to 60 minutes. Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. ]]>*/ The crust is thin and crispy with just enough chew. After the edges of the pizza begin to brown, remove from the oven, add cheese, and return to the oven to finish baking. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Add 25g of the olive oil and the salt, and mix and knead the dough with your hands, adding water 10g at a time until everything holds together; the dough will be stiff and will tear easily. 1 cup (113g) King Arthur White Whole Wheat Flour 1/2 teaspoon sea salt; 1 cup (227g) sourdough starter, unfed/discard; 4 tablespoons (57g) unsalted butter, room temperature; 2 tablespoons dried herbs of … Curl the strands into loose mounds ("nests") and set them aside until you’re ready to boil them. Use this handy tool to search for recipes that use ingredients that you have in your pantry. You can give it a try, Julie! Lay the semicircles on their sides and crimp with a fork to seal thoroughly. Cut the rolled-up dough into strips — about 3/4" wide for pappardelle, 1/2" wide for fettuccine, and just over 1/8" wide for linguine. Bring a large pot of water to a boil. Towards the end of the rise time, preheat your oven to 450°F. Thanks so much for this recipe! Required fields are marked *. Note: This is a good opportunity to feed the remainder of your starter, if necessary. To make the dough by hand: In a large bowl whisk together the flours. Often used to make bread, pizza, and pasta, it lends a lovely pale yellow color and sweet, nutty flavor. Web page addresses and email addresses turn into links automatically. Although I typically make pasta dough exclusively with semolina, I decided to take this recipe a step further and mix in some of the new '00' Pizza Flour that King Arthur offers. To make spinach dough: Add one piece of dough to the food processor along with the spinach, 10g of olive oil, and 10g to 20g of water. For shaped pasta like tortelli, the dough should be about 1/32" (less than 1mm), and for long pasta, like pappardelle, fettuccine, or linguine, 1/8" or less (2mm to 3mm) is good. Your email address will not be published. Here’s a recipe for homemade sourdough starter. A dough hook may not do it justice. The starter should ... Use sourdough discard in pancakes, muffins, and other recipes as specified. Happy Baking! It is the perfect pairing with soups, stews, and chilis, and anything else you want to pair it with. Refrigerate it: King Arthur recommends storing sourdough starter in the refrigerator, feeding it weekly to encourage the bacterial and yeast growth. Bryan infuses his passion for his Latin American culture into his recipes on his popular blog Artisan Bryan and Instagram (@artisanbryan). This is a great "weekend" crust, as you can shape it at 8 a.m., and have pizza for lunch. If it starts to shrink back, cover and let rest for 15 minutes before continuing. There can be other benefits to adding pre-fermented flour as well. Soft Pretzels. 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. Well, this is crazy, and perfect for me. [CDATA[/* > On the other hand, a starter that's fed regularly will yield a less-sour crust, one that will rise more quickly. With a rolling pin and some elbow grease, homemade pasta is well within your reach. Feel free to replace the semolina in these recipes with 00 flour and then follow the recipe from there, Jude! Process until the dough turns green. Let it rest and warm up until slightly puffy, then proceed with the recipe as written. Barely sweet, they are a great foil for cream and jam or honey butter. For more homemade pasta recipes, see these recipes for Fresh Pasta, Golden Durum Pasta, and Sprouted Wheat Pasta. The King Arthur Flour website has some more good ideas for using discard… Lines and paragraphs break automatically. I bake bread every week and use discard for waffles, sweet rolls, dinner rolls. (Start a sourdough starter that won’t take over your life.) Facebook Instagram Pinterest Twitter YouTube LinkedIn. King Arthur Flour's Sourdough Discard Crumpets Review | Kitchn 3.) 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. If you're not familiar, semolina flour is a coarse grind of high-protein durum wheat. Divide the dough into three pieces. https://www.mentalfloss.com/article/626321/sourdough-starter-discard-recipes Directions. King Arthur Baking Company, Inc. All rights reserved. Another way to bake: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. The less-used your starter, the more liquid on top, the more sour it's likely to be; using a starter that hasn't been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. Let the dough sit in … Hi there, Oliver! https://www.farmhouseonboone.com/10-sourdough-discard-recipes Add the olive oil and salt and process again to incorporate. Looking for tips, techniques, and all kinds of great information about sourdough baking? Continue incorporating more of the flour until the dough starts to form clumps. The remaining starter (called “discard”) can be thrown away or used in recipes calling for sourdough discard. To make sun-dried tomato dough: Add the final piece of dough to the food processor along with the sun-dried tomato halves, 10g of oil from the tomato jar, and 10g to 20g of water. We're excited to welcome back award-winning bread baker and cookbook author Bryan Ford to share his expertise on making pasta from scratch. If you've never made your own pasta from scratch, you're missing out on a very fun and delicious time. Want a head start? 2021 Set two of the pieces aside and cover them lightly with a cloth or plastic wrap. Ready to dive into homemade pasta? Made in the USA. If you follow this method, you will end up with sourdough discard once a week which you can use for the recipes below. You can choose to make this dough either by hand or in a food processor. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. These were the best biscuits I have ever made. Stir well, cover, and let sit until the starter bubbles and increases in volume, about 6 to 8 hours. The process of making a no-yeast sourdough … Including the country loaf recipe, and a recipe for sourdough discard crackers. With the processor running, drizzle in the water until the dough starts to form clumps. Sourdough Pizza Crust – King Arthur Flour. The content of this field is kept private and will not be shown publicly. /*-->