This week I’ve entered the world of sourdough.
I’ve been wanting to make sourdough bread for YEARS. I had a go about twelve years ago and ended up with a mouldy mess in the airing cupboard.
This time, however, I was in the capable hands of a brilliant Facebook group – UK Fermenting friends.
One of the members (Tania) has tirelessly set up a thread where she sends out daily instructions for creating a Mother sourdough starter. Once this is ready we’ll be making a basic leavened bread together.
What I didn’t realise was that, from day 2 – and for the next few days -you remove around 2/3 of the starter before feeding again. This is to create a strong starter.
Being a Zero Waste gal I wanted to find ways to use up the sourdough discard, rather than composting. (Mind you, it would probably make an excellent ‘live’ addition to the compost heap).
So far I have made pancakes, pizza base and banana bread. And it’s the sourdough discard banana bread recipe I’m sharing today.
1/2 cup unsalted butter
1/2 cup light brown sugar
2 eggs, beaten
3/4 cup sourdough starter
2 tbsp honey
3 over-ripe bananas, mashed
Vanilla essence to taste
2 tbsp cooking oil of your choice
2 cups plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 cup ground almonds (you can use chopped walnuts or pecans too)
Preheat the oven to 180 degrees (gas 4)
Beat the butter and sugar until pale and fluffy
Gradually add the eggs and mix until well incorporated
Add the sourdough starter, honey, bananas, vanilla and oil.
Add in the flour, bicarbonate of soda and salt
Finally fold in the almonds
Pour the batter into a 9″ x 5″ loaf tin and smooth the top
Bake for 55-65 mins.
Cool then tip out onto a cooling rack.
This makes a very dense (the sort of food that sticks to your ribs) loaf. We like this cut into thick slices and buttered or served in a dish with cream!
What about you? Do you have any sourdough discard recipes I should try?
Excuse the photo that looks like we just eat it off the end of the loaf rather than cut with a knife LOL!