Any parent of a sourdough starter deals with the discomfort of occasionally having to “discard” some of their growing, microbial, floury mass so it doesn’t take over the fridge.
But despite being called “discard” (harumph!) that extra gloop is super versatile and can be the jumping off point for lots of fun dishes. We’ve previously written about making meals, snacks and quick breads with discard. Go grab a glass of milk or some coffee because today is all about the cakes.
Thanks to the food blogs featured below for sharing images for this post! Have fun using up your sourdough discard!
Ellen from Homegrown Happiness writes that this chocolate cake is great for starter that has gotten runny or “split.” That means it’s extra acidic, which is extra good for making a fluffy, moist cake. She says letting it ferment overnight in the fridge will break down the starches, but that’s not required.
What happens when a couple goes into covid shutdown and suddenly has a lot of sourdough discard to use? Check it out! Spoiler alert: They get married in the end 🙂