Here’s what greeted me this morning when I went down to the kitchen:
Right! I clearly forgot to refrigerate my starter last night. Here’s why…
I normally bake two loaves each day; the two I started (mixed up and stretched and began fermenting the dough) the day before. Each time I use some of my starter to prepare a new batch of bread dough, I feed it (the starter) with more flour and water. Then I stir it up, leave it to get growing on the kitchen counter for a few hours, and then refrigerate it to slow down the growth until I’m ready to use it again.
If I overfeed it, it simply outgrows its living space. (exhibit “A”)
So yesterday afternoon I used some excess starter in another recipe. Then I fed the remainder late in the day and left it out on the counter to get growing. Then proceeded to forget it hadn’t been refrigerated and went off to bed.
Here’s the good part; what I made with the ‘extra’ starter I had yesterday. (Ironically, I did this to prevent overflow from occurring in my kitchen.)
Fried Sourdough Breads
Gently ( so as not to break the little bubbles in it) pour/spoon little blobs of starter into hot coconut oil (or bacon fat) in a fry pan. Cook over medium heat, turning when first side is barely golden. When the next side is done, cool them on paper towel before serving. Or eating.
Spread with honey, jam, or cheese.
I cannot personally attest to the deliciousness of these little breads, but I have it on plenty of good authority that they go down a treat.
#sourdough #starter #sharing