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Tried using a bit of leftover sourdough starter in my chocolate chip cookie dough on a whim
It added a subtle tang and chewier texture that my customers at the Saturday market actually asked about, so has anyone else experimented with starter in non-bread recipes?
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kim.thea15d ago
Totally get that. I've used discard in pancakes for years, but last fall I started adding a half cup to my brown butter oatmeal cookie dough. It makes them puff up a bit more and gives a deeper, almost nutty flavor behind the brown sugar. The key is to cut back a little on the other liquid in your recipe, like milk or even an egg white, to balance it out. It's a great way to use up starter without wasting it.
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tessa92215d ago
Read somewhere about using it in waffle batter for a crispier outside. Did you have to adjust your cookie recipe much?
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