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I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter.

Instead of throwing it away I'd like to use it, and then once it gets down small enough I won't have to worry about having so much to use.

What can I do with my excess whole wheat sourdough starter? (I've already made 4 loaves of bread, and they were yummy)

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6 Answers 6

up vote 8 down vote accepted

make waffles! that's what we do with ours, besides bread. sourdough waffles with syrup have this great sweet/sour balance going on that is really wonderful.

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+1 Why didn't I think of that :) –  Magnus Nordlander Jan 6 '11 at 0:44
    
I used this: kingarthurflour.com/recipes/sourdough-waffles-recipe It's fantastic! –  Malfist Jan 25 '11 at 5:19
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There's not that much that you can do with a sourdough starter. Of course, you can feed it and keep it as a kind of esoteric pet that you sometimes take parts of and make bread from. You can also use up the rest for more bread.

There is one more thing that I am reminded of though. In one of my cookbooks (Det naturliga köket by Mathias Dahlgren, the recipe is from one of his Michelin star restaurants serving mostly swedish-inspired food), there is a recipe for deep fried rye sourdough starter. Now, it's not just the starter, and it is for a rye starter, but if you're feeling adventurous it might be possible to substitute it with your whole wheat starter.

It's 1 liter of water, 600 grams of coarse rye flour, and 90 grams of rye sourdough. Mix the ingredients, and leave in room temperature for 6 hours. Put it in a pastry bag, and pipe medium strands into a 185°C deep fryer. Remove when golden brown and crispy. Toss with salt.

I do however doubt that you will find many other uses for a sourdough starter, other than to make bread.

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+1, love the opening paragraph. –  Malfist Jan 6 '11 at 4:33
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Making sourdough pancakes (which can be almost all starter with a little extra flour and fat/egg added) is a good idea if you really like sourdough flavor. Just google sourdough pancake recipes and you'll find a ton. Some use as much as two cups of starter, so it'll go fast. I've also used sourdough starter in biscuits, banana bread. This little pamphlet has bunch of interesting recipes.

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Besides the obvious of actually using it to make bread products, you can store some for a rainy day (ie, something goes wrong with your starter), or to give away:

  • smear it thinly on a sheet of parchment, wax paper, or aluminum foil. (you may need to add liquid and let it hydrate if yours is too stiff to spread)
  • let dry
  • crumble up
  • store in an airtight container in a cool, dark place (or freezer)

Then, when you want to use it again:

  • mix 1 tsp of flakes with 1 Tbsp water
  • let sit for a few minutes 'til they've softened up.
  • stir in 1 Tbsp of flour
  • let sit at room temp for 24hrs (maybe stir it a couple of times during)
  • add another Tbsp each of flour and water.
  • .. then go back to your normal feeding schedule
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Just use more starter that usual in your loaf. It may rise slightly faster but otherwise it'll be no different to normal baking.

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not true, it's sourdough flavor will be weaker as it won't have a long enough time to fully develop because of the quicker rising. –  Malfist Jan 14 '11 at 15:39
    
Hmm, maybe. But you're introducing sourdough flavour with the starter too. –  slim Jan 14 '11 at 16:16
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SD pancakes/waffles are an acquired taste. I personally find the traditional Yukon style pancakes/waffles to be disgusting. A 1/4 c of starter and some soda as the bubbly component tastes nice though. Very sweet. Like this recipe:

.5 c. starter
1 c. flour
2 T oil
.5-.75 c milk
.5 t salt
.5 t soda
1 egg
2 T sugar

Mix it all up and then put the soda in last.

starter + soda can do a lot of things actually. Muffins...

In Joy of Cooking there's a really interesting recipe for SD chocolate cake. It's actually VERY good. Same thing...SD+soda

Have fun with it.

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