Easy and Delicious Sourdough Discard Apple Cake Recipe (No-Wait) (2024)

FAQs

How soon can you bake with sourdough discard? ›

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

The sourdough starter discard doesn't bring any sourness to this classic cake, but I like including it because the mixture results in a tenderer crumb thanks to the well-fermented flour. Plus, it's a way to use flour and water that would normally go into the compost.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.

The simple answer is, you can keep sourdough discard in the fridge indefinitely, however the quality and flavor of the discard will change and even deteriorate over time.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Yes, you can bake with sourdough starter straight from the fridge | King Arthur Baking.

Can you bring sourdough discard back to life? ›

Reviving a dormant sourdough starter is a simple process. Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water).

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

Layering ingredients instead of mixing them might look silly and feel counter-productive, but it's the trick to ensuring a crusty, crumbly, buttery top, and a gooey interior. For example, when a recipe calls for sprinkling the dry cake mix over the wet filling, do not mix it.

Picture this: soft layers of sponge cake infused with fragrant flavors, sandwiched between velvety buttercream, all topped with delicate decorations that tell a story of tradition and family heritage. Welcome to the world of Nanalan Cakes, where every bite is a celebration of generations past and present.

The short answer is yes you can, however the problem with using a boxed mix is you don't really know how much mix to take out - since the flour, sugar etc is all mixed together. In this case, I would add a small amount of sourdough discard (up to 75g) without removing anything from the recipe.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

The longer it's been since a starter has been fed the more off flavours and gluten breakdown. It is fine to use un-fed starter however if you use too much starter that hasn't been fed for a while then the resulting bread won't taste as nice and won't rise as much.

As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.