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 Starter

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Flour and water are all that is needed to make sourdough starter.

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