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!
Thanks to the featured blogs for sharing photos for this post! And don’t forget to check out our other posts about using sourdough discard in cakes, meals, snacks and quick breads.
Sourdough discard chocolate chip cookies
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.
Sourdough discard oatmeal cookies
Use starter that hasn’t been fed for a few days for this classic oatmeal cookie recipe from Two Pink Peonies. Raisins or chocolate chips? The choice is yours!
Sourdough discard blondies
Eileen over at Baking Sense says that sourdough discard gives these blondies a “surprisingly light crumb” and a background tang that enhances an overall butterscotch flavor. Yum!
Sourdough brownies
Make sure your starter is at 100 percent hydration and stir down any bubbles before measuring for these brownies, advises Ally at Crave The Good. Just how good are they? Ally writes: “This sourdough brownie recipe is dedicated to joy.”
Gluten-free sourdough discard chocolate chip cookies
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.
