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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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matthew_morgan5mo ago
Honestly, that brown butter oatmeal cookie idea sounds amazing. When you cut back on the other liquid, do you find it changes how the dough spreads while baking? I'm worried my cookies would end up too cakey.
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kim.thea5mo 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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tessa9225mo 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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