You don’t have to waste your excess starter. Use it to make a pleasantly sour treat.
I’ve taught a number of people how to make sourdough, including creating and sustaining a starter. When they learn that feeding their wild yeast only requires 20 grams of their starter, often they ask if they have to throw away the excess; its seems like such a waste. (Personally, I think there is a little part of each one of us that laments discarding anything we’ve raised and cared for, even if it’s just a microscopic fungus.)
There are better things to do with our remaining starter, including making a really simple and delicious sourdough fry-bread.
Ingredients
- Oil
- Excess starter
- Chopped green unions
- Salt and pepper
Heat a tablespoon of oil in a non-stick pan over medium high heat. Let it get good and hot and then pour your excess starter into the pan. It will look like a big pancake. Sprinkle some green onion on the bread and salt and pepper to taste.
When the edges of the fry-bread start to dry out, flip and cook for a few more minutes.
Sloppy Baker’s Tip: We use green onions a lot in our home. We chop them up, put them in baggies, and freeze them. They last forever in the freezer and can be used whenever we want a mild sharpness to our recipes.
The resulting fry-bread is pleasantly sour and delicious. I like to slice it into wedges and serve with eggs.
Next time you feed your starter, give sourdough fry-bread a try. It’s worth it.
Bread Made Easier 