We are yet again featuring a roundup of nifty things you can do with extra sourdough starter! Today’s starter stars? Cookies and brownies!
The acidic nature of sourdough discard adds oomph to these treats, all while using cookies and brownies as an excellent excuse to prevent food waste. We’re in!
Irvin Lin at Eat The Love says that sourdough discard can sometimes make for a cakey cookie. But he’s found that adding rolled oats “creates one of the most complex sophisticated chewy (not cakey) chocolate chip cookies.” And feel free to raid your pantry for this one. Irvin says you can easily customize with different flavored chips, nuts and candies.
Take the discard from a gluten-free sourdough starter, mix it up with a gluten-free flour and other critical cookie ingredients and you’re on your way to gluten-free sourdough discard chocolate chip cookies. Shay over at What The Fork said they turn out soft but not cakey. She promises they’ll just about melt in your mouth.