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:
Sourdough Bread
Sourdough bread baked in Dutch oven with lid preheated to 450. The crust is not very attractive. The ear did not develop. Texture is good inside. Flavour pales from a recipe I made with discard: Sourdough Discard Bread.
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