Having your sourdough at home is tempting. But what if you don’t bake regularly? Don’t you kill him? And won’t it stand in the fridge? “Just take care of him nicely and lasts for a long time,” says Jarda Kosělka in the podcast. And that you will have the remains? We know how to deal with them.
You can play the whole podcast about the sourdough here:
You may have read our article on how to start a sourdough. Or you have it at home long ago, take care of it and find from time to time that you have unexpected surpluses. Perhaps from the foundation or when the sourdough needs to revive a little. “None of us will last without food for more than three days and the leaven is the same,” confirms Jarda Kozělka, the top baker of the Prague restaurant ESKA. But what if you feed it and don’t want to bake bread? It’s actually quite simple. You will use the rest of the unnecessary leaven in a variety of recipes.
To crunch
There are plenty of possibilities and there are no limits to imagination. Just take the remaining sourdough, add a little water and flour to make the dough too acid, taste and bake. Depending on the dough density, you can prepare sticks, crackers, or poppy “TV” according to Iva Trhoňová from the bakery website. It recommends add to 150 g sourdough 100 g of flour and 30 g of water, 25 g lard, 4 tablespoons poppy and 3 grams of salt. Leave for 30 minutes and then roll over a roller on a sheet size. Place the jack to crackers and bake at 200 ° C for about 12 to 15 minutes.
As the basis of the dough
Like pancakes or similar pancakes. In both the sourdough tastes absolutely great, like if you add yogurt to the dough. So add a few tablespoons of fat, sugar or salt to the sourdough according to what you prepare, and possibly a little flour and water. You can pour potatoes, sweet potatoes or carrots or zucchini on the pancakes. Then shape the pancakes or pancakes from the dough and fry them in a pan or in a straight oven on a sheet.
As a secret ingredient
That you are not going to bake sourdough bread at all. But if you do anything else, you can add the remaining sourdough there. To buns, rolls, buns or even dwarf bread. A little ferment will benefit any dough and, according to experts, even a little prolonged the durability of the resulting pastry. Do not forget to consider the amount of leaven and then subtract the required amount of water and flour from the recipe (usually half the ferment weight).
Jacket
To soup, sauce or goulash. According to the density, only the sourdough lightly sweeps with water, if it is needed at all, and let it boil well in the food. Just as if you did it with any other roux.
Acid
The sourdough is exactly the ingredient that ensures that the acid is not too acidic. The sourdough does not have to be in any condition, because it will not burst, it will give just the acidity. So you can use the remnants that you gradually collect and store in the refrigerator. Then mix 200 g of sourdough in 1 liter of lukewarm water. Season with salt, pepper, add a teaspoon of cumin and 2 tablespoons of dried and pre -dipped mushrooms. Cut 3 potatoes into the soup and cook everything under the lid for about 20 minutes. Finally, stir in 100 ml of cream and if you want, season with dill soup and add planted or obscured eggs.
