酵母丟棄食譜

快，在你丟棄你的酸麵團之前，看看這些食譜。丟棄包含麵粉、水和酵母。因此，它有一點上升，略帶酸味和增稠能力。

當你試圖操縱一個食譜並扔掉你的酵母丟棄物時，你想這樣想：120克丟棄物是60克麵粉和60克水，所以大約1/2杯麵粉和1 /4 杯水。這是它需要在現有配方中替換才能成功使用的內容。許多人意識到丟棄在鬆餅和速食麵包中效果很好，但在本文中，您會發現一些甜蜜和鹹味的方法來升級您剩餘的丟棄物。

從冰箱中取出啟動器。讓發酵劑恢復活力並泡到兩倍大。拉出你需要的麵包食譜。然後取50克餵食並重新啟動另一罐發酵劑（50克發酵劑、50克麵粉和50克水）。您可以在另一個食譜中創造性地使用剩餘的量。

烤荷蘭烤箱煎餅

烤荷蘭烤箱煎餅

準備時間： 5分鐘

烘烤時間： 20分鐘

產量： 6 份

原料

57 克（1/4 杯）無鹽黃油

6個雞蛋

454 克（2 杯）酸酵頭

82 克（1/3 杯）牛奶

4 克（1 茶匙）香草精

13 克（1 湯匙）糖

3 克（1/2 茶匙）鹽

路線

將烤箱預熱至 400 華氏度。

在一個大型荷蘭烤箱中，用中火加熱黃油。

與此同時，在一個大碗裡，將雞蛋、酸酵頭、牛奶、香草、糖和鹽攪拌在一起。（注意黃油融化時確保它沒有燃燒。）

烤箱加熱後，將煎餅混合物加入融化的黃油中，然後在荷蘭烤箱中旋轉。

從火上移開，烘烤 20 分鐘或直到浮腫和金黃色。

立即上菜。

每份：卡路里 303（來自脂肪 125）；脂肪14g（飽和7g）；膽固醇 233mg；鈉 273mg；碳水化合物 34g（膳食纖維 3g）；蛋白質 12g。

將這些煎餅存放在冰箱中最多 2 天。

用黑麥粉餵你的開胃菜會給這些煎餅一種獨特而有趣的味道。

與新鮮漿果和楓糖漿一起食用，或撒上糖粉。

改變它！在麵糊中加入檸檬皮，搭配新鮮藍莓和少許檸檬醬（用檸檬汁和糖粉製成）。

酸麵包

準備時間： 15分鐘加1小時起床

烘烤時間： 6分鐘

產量： 6 份

原料

227 克（2 杯）通用麵粉

6 克（1 茶匙）鹽

2 克（1/2 茶匙）發酵粉

113 克（1/2 杯）酸酵頭

82 克（1/3 杯）原味酸奶

60 克（1/4 杯）菜籽油，分開

28 克（2 湯匙）黃油

路線

在一個大碗裡，將麵粉、鹽和發酵粉攪拌在一起。

加入開胃菜、酸奶和 2 湯匙菜籽油。

把麵團做成一個球。

在平坦的表面上撒上大約 1/4 杯到 1/2 杯的麵粉。

將麵團放在撒了麵粉的表面上，並根據需要揉入更多麵粉。麵團應該是柔韌的，既不干也不濕。

揉約5次。

用保鮮膜蓋​​住麵團，靜置 1 小時。

把麵團分成6等份。

將每塊麵團擀成圓形或長方形（無論您喜歡哪種）。對於更薄的扁平麵包，滾到 10 英寸；對於較厚的扁平麵包，滾到 8 英寸。

在一個耐熱的小碗中，將黃油融化並與剩餘的 2 湯匙菜籽油混合。

Heat a large Dutch oven over medium-high heat.

Brush the tops of the bread with the butter-and-oil mixture.

Cook each flat bread for 2 to 3 minutes on each side or until it puffs up and begins to brown with bubbles.

Per serving: Calories 296 (From Fat 122); Fat 14g (Saturated 3g); Cholesterol 11mg; Sodium 435mg; Carbohydrate 38g (Dietary Fiber 2g); Protein 6g.

Flatbreads are best consumed the day they’re prepared.

The range in flour for kneading is based on the starter. Some starters are more wet, due to humidity in the air. The dough should feel like pizza dough.

Serve with hummus, grilled meats, or as part of a charcuterie board.

Vary it! Add roasted garlic and chopped herbs (cilantro, parsley, or thyme) for a pop of flavor.

Fluffy Biscuits

Prep time: 15 minutes

Bake time: 12 minutes

Yield: 12 servings

Ingredients

240 grams (2 cups) all-purpose flour

14 grams (1 tablespoon) baking powder

5 grams (1 teaspoon) baking soda

6 grams (1 teaspoon) salt

113 grams (1/2 cup) cold unsalted butter

454 grams (2 cups) sourdough starter

28 grams (2 tablespoons) salted butter, melted

Directions

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the small butter crumbles.

Add in the sourdough starter and stir to combine.

Preheat the oven to 450 degrees F.

On a lightly floured flat surface, place the biscuit dough.

Knead the dough 3 times and flatten into a 12-x-12-inch square.

Brush the tops with the melted butter.

Cut the dough into 12 biscuits, about 2 x 2 inches.

Line a baking sheet with parchment paper.

Place the biscuits on the parchment paper.

Place the baking sheet in the oven and immediately reduce the heat to 425 degrees F.

Bake for 12 to 15 minutes or until golden brown and cooked through.

Per serving: Calories 231 (From Fat 91); Fat 10g (Saturated 6g); Cholesterol 25mg; Sodium 448mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 5g.

Store in an airtight container at room temperature for up to 2 days.

Biscuits perform better when everything is cold. If it’s a hot day, place all the dry ingredients in the refrigerator and let them chill before adding in the starter.

Serve with fresh jam and whipped honey butter, like honey cardamom butter.

Vary it! Craving a savory biscuit? Add 1 tablespoon fresh thyme leaves and 1/2 teaspoon garlic powder.

Cheesy Kinder Crackers

Cheesy Kinder Crackers

Prep time: 15 minutes plus 1 hour for rising

Bake time: 25 minutes

Yield: 8 servings

Ingredients

100 grams (3/4 cup plus 1 tablespoon) whole-spelt flour or whole-wheat flour

170 grams (3/4 cup) sourdough starter discard

50 grams (1/4 cup) room-temperature unsalted butter

3 grams (1 tablespoon) chopped thyme leaves

4 grams (3/4 teaspoon) salt

Extra-virgin olive oil, for brushing or spraying the surface of the crackers

58.7 grams (1/4 cup) grated Parmesan

Directions

In a medium bowl, mix together the flour, starter, butter, thyme, and salt.

Knead the dough into a ball.

Divide the dough in half and tightly wrap each rounded dough with plastic wrap.

Place the wrapped dough in the refrigerator for 1 hour.

Lightly flour a flat surface.

Working with one piece of dough at a time, roll out the dough into a square, about 1/8-inch thick.

Place a piece of parchment paper on a baking sheet.

Place the dough on top of the parchment paper.

Brush or spray the top of the dough with olive oil and sprinkle with 2 tablespoons grated Parmesan cheese.

Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares. (It’s okay if the squares aren’t perfectly shaped.)

Preheat the oven to 325 degrees F.

Bake for 20 to 25 minutes or until golden brown.

While the first batch of crackers is baking, roll out the second batch of dough.

Place a piece of parchment paper on a baking sheet.

Place the dough on top of the parchment paper.

Brush or spray the top of the dough with olive oil and sprinkle with 2 tablespoons grated Parmesan cheese.

Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares.

After you’ve removed the first batch from the oven, place the second batch in the oven and bake for 20 to 25 minutes or until golden brown.

Per serving: Calories 142 (From Fat 58); Fat 6g (Saturated 4g); Cholesterol 16mg; Sodium 244mg; Carbohydrate 18g (Dietary Fiber 2g); Protein 4g.

Store in an airtight container at room temperature for up to 5 days.

Serve with thinly sliced apples, tomatoes, or salami for an afternoon snack.

Vary it! Add in 1/4 cup sesame seeds and cracked black pepper for a savory spin.

Beer-Battered Vegetable Tempura

Prep time: 30 minutes

Bake time: 2 minutes

Yield: 4 servings

Ingredients

872 grams (4 cups) avocado or grapeseed oil, for frying

454 grams (2 cups) sourdough starter discard

2 eggs

1 gram (1/2 teaspoon) paprika

1 gram (1/2 teaspoon) black pepper

3 grams (1/2 teaspoon) salt

8 asparagus spears

16 green beans

1 sweet onion, thickly sliced into rings

1 medium sweet potato, roasted and cooled and sliced into 1/2-inch circles

120 grams (1/2 cup) ranch dressing, for dipping

Directions

In a Dutch oven or deep skillet, heat the oil to 355 degrees F.

Meanwhile, in a medium bowl, mix together the starter, eggs, paprika, pepper, and salt.

Place the asparagus, green beans, onion, and sweet potato into the batter and toss to lightly coat.

Place a brown paper bag or paper towels on a baking sheet.

When the oil has heated, work in small batches to cook the tempura vegetables. Add 4 to 6 vegetable pieces in at a time and cook the vegetables for 2 to 3 minutes, or until golden brown, flipping the vegetables periodically as they fry.

Remove the vegetables to the baking sheet to cool.

Return the oil temperature to 355 degrees F and then add in the next batch of vegetables.

Check the seasoning, and salt if needed.

Serve the tempura vegetables with the ranch dip.

Per serving: Calories 448 (From Fat 162); Fat 18g (Saturated 2g); Cholesterol 106mg; Sodium 348mg; Carbohydrate 62g (Dietary Fiber 7g); Protein 13g.

These are best consumed the day they’re prepared.

To preroast the sweet potato, slice it into rings and roast at 400 degrees F for 15 to 20 minutes or until slightly tender. The idea is that the sweet potato is mostly cooked, because it won’t be fried long enough to fully cook the vegetable.

Vary it! You can use a variety of vegetables, like mushrooms squash, zucchini, broccoli, or potatoes. Pre-cook harder vegetables by blanching, boiling, microwaving, or roasting. This is a fun way to repurpose leftover vegetables!

Salted Dark Chocolate Brownies

Salted Dark Chocolate Brownies

Prep time: 15 minutes

Bake time: 45 minutes

產量： 9 份

原料

150 克（5.3 盎司）黑巧克力（65% 至 70% 可可固體），碎成小塊

50 克（1/4 杯）無鹽黃油

40 克（1/4 杯）菜籽油

6 克（1 大）橙子，去皮

36 克（3 湯匙）煮好的咖啡或濃縮咖啡

3 克（1/2 茶匙）鹽

2 克（1/2 茶匙）香草精

120 克（1/2 杯加 2 湯匙）酸酵頭

150 克（2/3 杯）糖

110 克（1/2 杯，包裝）淡紅糖

25 克（1/4 杯）無糖可可粉

25 克（1/4 杯）通用麵粉

3個雞蛋

3 克（1/2 茶匙）粗海鹽，用於澆頭

路線

在微波爐安全的碗中，放入巧克力和黃油，然後用微波爐高火 1 分鐘，30 秒後攪拌。

攪拌融化剩下的巧克力塊。

將菜籽油、橙皮、咖啡、鹽和香草加入融化的巧克力中，攪拌。

當巧克力感覺有點熱時，加入開胃菜、糖、淡紅糖、可可粉、麵粉和雞蛋。

將烤箱預熱至 350 華氏度。

用烹飪噴霧噴灑 9 x 9 英寸的烤盤或玻璃砂鍋菜。

將麵糊倒入盤中，烘烤 45 至 50 分鐘，或直至內部溫度達到 190 華氏度。

當布朗尼蛋糕冷卻時，在上面撒上海鹽。

每份：卡路里 353（來自脂肪 158）；脂肪18g（飽和8g）；膽固醇 83mg；鈉 289mg；碳水化合物 47g（膳食纖維 3g）；蛋白質5g。

注意：在冰箱中的密閉容器中最多可存放 3 天。

改變它！加入切碎的山核桃或核桃，稍作緊縮。