Had a terrible baking week that changed my mind about sourdough starter discard

Last Tuesday I tried to make crackers with my starter discard like everyone suggests. They came out like hockey pucks and I almost threw the whole jar away. Then I talked to this old baker at the farmers market who said discard works better if you let it ferment 12 hours first instead of using it right away. I tried that on Friday with some parmesan and rosemary and they actually turned out great. Has anyone else had bad luck with discard recipes and found a trick that saved them?

2 comments

2 Comments

rowan66611d agoMost Upvoted

Oh man, "hockey pucks" is the perfect way to describe what I made the first time too. My discard crackers were basically edible gravel until I started leaving the discard out overnight like you said, total game changer.

the_sarah10d ago

Nah, I actually kinda liked the hockey pucks.