I brushed the crust of my whole-wheat sourdough with garlic-infused ghee and sprinkled with oats before baking in a moisture-laden oven at 425 degrees F.
I spent a week feeding a starter from scratch. My starter needs to be stronger. The bread tastes good, but the crumb and texture needs a lot of improvement. It is a very dense bread. I used some of the bread to make sourdough bread crumbs for my Christmas stuffing.
I am exploring uses for weaker starter referred to as “discard” that is building up in the fridge. I dislike the term, discard. The starter development remnants (discard stash) can be used in many recipes which I will be exploring. Early discard, a weaker sourdough stash, was used to make a crepe-like side bread. I added cut green onion and za’atar spice. It tastes great, but is too rubbery in texture. My starter clearly needs more development.
Sourdough summary:
Prep for Oven
I used my hand to support a flexible cutting sheet covered with the misted parchment paper to turn the loaf out of the banneton, allowing a gentle transfer of the proofed loaf from the banneton to the parchment paper. The paper provides "handles" to transfer dough to and from the baking vessel..
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