Should we take a break from baking bread for a bit? How about just one entry… Trust me, it will be worth it when you try one of my top 3 leftover sourdough starter recipes below. Plus, it’s still considered baking if we’re using a starter in a roundabout way, right? This post presents a few ways to utilize our excess sourdough starter discarded at each feeding (refreshment).
Since I feed my sourdough starter twice daily, I usually have an excess of starter in the morning and evening. Many see this excess as “waste,” but it can be used for many things besides going into your compost bin. After all, this waste can be seen as food for our starter so it can continue living.
The following recipes are tried and true here in my kitchen. I’ve made the waffles and pancakes so many weekends the process has become ritualistic: mix the batter the night before to ferment overnight, wake and finish mixing, and then get cooking.
My previously outlined schedule for creating a sourdough starter and my guide on maintaining a sourdough starter will work well with any of the following recipes, ensuring you have enough starter each day to meet the requirements. Note that you might have to adjust the hydration of the recipes below to suit your sourdough starter. If you maintain a stiffer starter (60-75% hydration), you might have to add more liquid until the consistency of the batter is typical for what you’re making.
My Best Sourdough Waffles
Lengthy fermentation time makes my best sourdough waffles impossibly light, crunchy, and slightly tangy. In addition to the wonderful flavor, because the flour is fermented for several hours, the entire batter becomes aerated, resulting in a waffle that will surprise you on your first bite. They have just the right ratio of sweet to savory, with a slight but noticeable tang at the end.
I made these recently on a snowy day here in Albuquerque, which fits perfectly with warm waffles. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they run around eating the snow, digging here and there, and generally creating a little storm of their own.
As adults (maybe it’s just me?), we’re hesitant to get dirty and make a mess; sometimes, it’s great to see kids or your pets throw all that aside and care only about the moment. Thankfully, a batch of sourdough starter waffle batter was fermented and ready to hit the iron.
If you have sourdough starter discard ready, try these waffles, you’ll love them!
Sourdough Starter Pancakes
Pancakes are one of my favorite breakfast indulgences. I have memories as a child waking up to the upstairs kitchen (yes, strangely, our kitchen was upstairs, and all the bedrooms were downstairs—that’s the 50s for you) smelling like batter and butter. Fresh fruit to the top was always a staple, as was good maple syrup. I’m not a diehard maple syrup, but really, anything less than 100% maple syrup is kind of a letdown for these beautiful sourdough pancakes.
These can be made quickly and easily on a whim; you need very little pre-planning to make these happen (isn’t that usually the case on late Sunday mornings?). I’ve used this core recipe a dozen different ways based on the season: pureed pumpkin mixed in during November, fresh blueberries tossed into the batter during the summer, and ricotta added in at, well, any time of the year. If you’ve made pancakes before, you know just how versatile they can be.
I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. If you don’t have one, you can pick up a cast iron griddle for relatively cheap, and it’ll last a lifetime.
Baker’s Banana Bread
Banana bread is something I had at least once a month growing up. A family of four always seems to have excess bananas on hand, you know, those in the kitchen that are so black and mushy no one ever touches them. Well, these are the bananas you want to use for this banana bread!
This banana bread could easily become zucchini bread by swapping out the bananas (or you can keep them) with grated and pressed zucchini (after you grate the zucchini into fine little strands, press them between two paper towels to extract some of the moisture out).
What I love most about this banana bread is that the ingredients are flexible and include items I always have on hand—a baker’s banana bread, if you will.
What’s Next?
So there you have it, my top 3 leftover sourdough starter recipes. If you get into a good rhythm, and with little extra planning, you can make a superb breakfast each weekend (or weekday if you go late).
Breakfast is one of my favorite meals of the day, and with the recipes above, it’s just that much better. While not technically a breakfast food, banana bread is perfect in the morning with a cappuccino or pour-over.
For more, see my roundup of sourdough starter discard recipes.
716 Comments
Wow thanks!
Hi Maurizio! In the recipes above you listed the amounts in cups, how many grams are in one cup of starter?
Thanks
Hey! I’ve updated the ingredients in each of the above to have gram weights as well as volume measurements!
Hi there, I apologize if you have already explained this, with the leftover starter I get each after feeding my main starter, do I have to use that right away? In say your pancakes or waffles recipe? Do I have to continue to feed the offshoot starter mix? Should I refrigerate it? Or is it fine to just sit on the counter for a few days until I make the recipe. Thanks!! BTW, I have had great success getting my starter going and am so excited to make my first loaf of a bread tomorrow!! Thanks for all your great info.
If you’re going to try and accumulate starter over a few days to use for these recipes I would keep it in the fridge. When you want to make one of these recipes, I’d take the starter out a few hours before mixing and let it come up to room temperature.
Glad to hear things are going so well for ya — happy baking!
Hi Maurizio!
First comment ever, so first of all I just wanted to thank you for this amazing blog, I have made some delicious delicious bread following your instructions (well, as close as I can :P). I also enjoy reading your passionate words and how you always randomly put in bits and pieces of other aspects of your life that you really passionate about, it’s just full of love and makes me feel good reading.
So when I first saw this post, for the pancakes, I wasn’t sure why we needed so much raising agent, since sourdough itself does the job. I left out all the baking powder, (I always distrust baking powder, just so much suspicious chemicals in the ingredients list), but I DID leave the baking soda in, because I was thinking maybe still need some alkaline to balance out the unwanted sourness (it’s like making steamed buns with old dough – it’s basically the Chinese version of sourdough – we add in a little food-safe alkaline), so I put in the baking soda just for reason like that, but not for helping building the batter.
And the results seems to work just as well, perfectly fluffy and delicious. I thought I might share my experience. Also most of time I don’t even use salt, as I’d think the reaction from baking soda produce some salt already (well, different kinda salt probably but still sodium). And I did not add any more flour as I like the batter more flowy; no sugar either – so my pancakes are just made of sourdough, eggs, baking powder, and some times vanilla and a tiny little bit of milk(as I didn’t add flour, I needed a lot less).
Although my sourdough is relatively active, just collected over the week, and I guess putting in more raising agent could guarantee successful, so I guess it still depends on everyone’s starter. But hey, isn’t the whole point of sourdough is just so you know everything you put in and as little processed stuff as possible haha? and to me personally always a plus a shorter ingredients list and less sodium intake.
So something worth thinking about I reckon.
Anyway, thanks again for sharing! Such a great blog! <3
Hey, Jon! Really happy to hear about your baking success, that’s great news. I appreciate the kind words as well!
Really good comments and I love the tinkering. Yes, the baking soda/powder is there just to ensure sufficient rise but it’s not absolutely needed if you’re starter is on point and the batter is well fermented. In fact, I made waffles recently and didn’t add those ingredients at all and they baked up wonderfully. So they are there as a sort of safety net just in case the discard is (significantly) past prime and has little leavening power left.
That’s an interesting comment about adding alkaline to balance the sourness. Usually we add sugar or reduce fermentation in general to counter that flavor. I’ll have to think more about your approach, it’s very intriguing!
Thanks again for the comments and giving us all more options / things to think about.
Happy baking, Jon!
Jon, Thanks for this. I’m going to experiment with your pancake ideas. Sounds interesting and I like the idea of using all starter.
Great thinking, Jon! I wanted to add in that you can make safe baking powder yourself with baking soda and cream of tartar. Cream of tarter (potassium hydrogen tartrate — K C4 H5 O6) is scraped out of wine barrels after fermentation. Whatever quantity of baking powder is needed, add 1/4 that much baking soda and 1/2 that amount of cream of tartar. Happy baking, joyful eating!
Hi Byron, thanks for your suggestion, since my comment here on the post I have ditched the chemicals all together when making sourdough pancakes, as I initially used baking soda as a mild alkaline, then I realised I really don’t mind that sourness at all, it goes great with syrup and other sweet stuff we put on our pancakes. If my left over sourdough is not active enough, I just take a few minutes and whip up the egg white before I mix everything together.
But thanks for the tip, I’m totally going to try that in other recipes that might need baking powder!!!
Seriously great suggestion, thanks Byron!
I have a number of bread baking cookbooks, but I have never taken the leap to make sourdoughs. The whole process of creating and maintaining the starter and the waste from maintaining and feeding seemed impractical from a frugal standpoint. I ran across your website and decided to give it a try anyway. I’m making some wonderful bread, I believe it is your beginner recipe, and my coworkers are in love with the gifts I bring them. To address the “wasted” starter issue, I made your overnight sourdough waffle recipe several times, this recipe makes the best waffles that I’ve ever had. I make them in my Belgian waffle maker and they are so light, airy and crispy around the edges without whipping the egg whites! I made them with browned butter instead of the regular butter (had it on hand), and they were fabulous. I can’t go back to any other recipe now…I guess the starter I created three months ago will now live on ad infinitum. Once recipe makes about 10 large waffles that reheat well in a standard toaster. Thank you!
Happy to hear your starter is going strong, Tracy! I do love those waffles (and pancakes, too) and I make them just about every weekend here — they’re gobbled up in record time. I don’t have a Belgian waffle maker but it’s something I’ve wanted for a while, there’s nothing like those super deep waffles. Thanks for the comments and happy baking!
Hi Maurizio – Found your site thanks to the instructor at SFBI (I took the artisan I course). Thank you so much for all of this information! Have you used leftover starter for English Muffins? I’ve tried it a few times and have had mixed results. Great flavor, better than store-bought, but can’t seem to get the hydration right. Too little, and I lose the nooks and crannies. Too much, and it is more of a batter (which many people seem to recommend), but they are hard to handle and come out a little flat. Any thoughts?
Hey, Tracey! That’s cool to hear they referred you to my site — their programs are incredible (although I haven’t had a chance to take one yet). I haven’t yet used it to make English muffins but I do have it on my list of things to get to. Hopefully I can get there soon, I used to love them growing up!
I’m learning so much! Thank you for all you so generously give to all of us as we learn the sourdough life! The hardest part for me (and seems like for many) is the “waste” so I appreciate the ideas for using the discarded starter. Two questions: 1. Can you use this discarded starter right from the beginning of the starter creation process or is it better to wait until further along? 2. How long can you keep the discarded starter? I started collecting once I got to the two a day feedings and just have it in a covered bowl in the fridge.
I’m glad you’re finding my website useful! Lots of information here 🙂
1. I wouldn’t use the starter discard until the starter is reliably rising and falling. Why? Because there’s not much fermentation in there yet! Essentially you’d be using hydrated flour.
2. I’ve never really kept it for very long, in the fridge it’d probably last a few days maybe? It’s hard to say. At that point it would mostly just be a flavoring additive — I’d expect most of the leavening power would be gone.
Hope that helps and have fun!
Thank you! I’m on day 9 and it’s still bubbling, loosening up and smelling a bit sour but not rising at all. It did rise a bit in the first days. I have been following your directions, being mindful of the temperature and now have been adding back a bit of rye flour (25g of the 100g) to see if I can get it to liven up. Any other suggestions?
I missed your message! Hopefully by now things have picked up for you. You’re doing it exactly right, just stick to the schedule!
Do you have a muffin recipe to share? Am curious to try that. The pancakes are amazing. I made them with All purpose Einkorn flour and they were really good.
Einkorn is a perfect choice for these pancakes! I don’t have a muffin recipe but I’m pretty sure if you used the banana bread recipe and just scaled it up to accommodate a muffin pan they would be amazing. I do have that on my “to-bake” list so keep an eye out!
Ok will do! I will try scaling up the banana bread recipe. Thanks!
I made the pancakes. Delicious…!!!
Really glad to hear that, Livo! I have a bit of an addiction to them as well 🙂
Hello, Maurizio! It’s me again ;p.
I’m preparing the waffle recipe for tomorrow morning. I’m having starter doubts here: I saved and accumulated all the starter daily for more than a week in refrigerator. The starter doesn’t seem active for me now ( it doesn’t have bubbles, only fluid texture), is it still working for waffles or pancakes?
My used-to-be daily feeding starter had been living in refrigerator for more than a week, too. I’m also wondering if I can still save its life 🙁
By the way, I liked all your tools recommendation, apparently they are considerate tools!. And I already had had a lot exact same tools like yours, like this waffle iron and pancake iron, and some other tools, too. I’m wondering what toaster brand are you using ;p
Hey! Hmm, well the liquid mixture would definitely add flavor to your waffles but it might not provide much leavening. Make sure to still use baking soda/powder and you should still get plenty of height!
I’d say your starter should be just fine. Take it out and nurse it back to health with daily feedings when it needs it — treat it like a sick child 🙂
The tools listed here and on my Baking Tools page are tried, tested, and true! I only list the things I find the best quality — sounds like we have similar taste. The toaster oven I have is absolutely fantastic, it’s a Breville toaster with extra long slots that perfectly fits all the bread I show here at my site. Also, it has a defrost function for when you freeze uneaten bread in slices! Highly recommended.
Got it! Thank you very much! Hope to hear you share more good tools!
Thought I’d share my version of your recipe since it went so well. I had a lot of bananas so I doubled everything right down the list and divided it between 2 pans. I omitted the honey and instead added chocolate chips. I did 1 cup of chopped walnuts and 1 cup of chocolate chips. I did not use the lemon zest or the olive oil. (You just don’t seem to need the oil w the chocolate chips) I also added 1 tsp.of cinnamon. Call me crazy but I love the combination of cinnamon w chocolate and cinnamon has some health benefits so I try to use it when I can. Having the 2 loaves is nice when there are husbands and children around–or they freeze well, always nice to pull something out of the freezer in a hurry for unexpected things, such as when your child announces they need a baked item for school as your on your way out the door to the bus! Good day all and happy baking.
Thanks so much for sharing your modifications — they sound delicious! I agree, cinnamon + chocolate is always a good combination, and now that the weather is turning cooler here cinnamon gets pulled out more and more. I’ll have to give this a try next time I make this (which is often)!
Is the half cup of butter two sticks or melted and then measured? They came out great, except extremely greasy.
The half cup of butter is one stick. I’ll add that to the recipe, sorry for the confusion!
Curious. You make the pancakes, adding wet to dry, and *then* let sit, for the starter?
Doesn’t the baking soda poop out fairly quickly, in any recipe? All I’ve read say mix and pop in oven immediately to get any benefit out of the soda. (Baking powder us heat activated, so it’s leavening comes in as it cooks).
That’s a very good point. It seems to work (I do this recipe all the time!) but you’re right about the baking soda. Next time I make these I’ll try adding the baking soda just before I make the pancakes and see if that helps them spring up a bit more!
Dear all,
Thanks for these nice recipes. But I wonder: does anyone has a good explanation of what leaven gives to the teacake? is something on the flavor? the culture gives more body to the batter? i would like to understand more about what leaven gives this pastries, thanks again very much for any help and sorry about my english!
Ripe sourdough will definitely add some flavor to a batter or dough — there’s a lot of flavor locked away in there! I also find the acidity in the culture can add some tenderness to the baked product, especially if it’s allowed to ferment for some time before it’s baked.
Hope that helps!
Thanks Maurizio for your answer.
Do you think it is possible that the fermented culture also helps the digestion as Chad Robertson consider his bread as fermented on the bread and not in your body? thanks!
I do! I’ve read multiple sources that indicate fermented dough helps our bodies absorb and process the nutrients in flour. Additionally, the breakdown of gluten through fermentation also supposedly helps with digestion.
Many thanks. I am investigating round this idea and I agree with you!
Soaking flour before using (overnight, or 12 to 24 hours ahead) helps break down phytic acid, which blocks the absorption of many nutrients. It calls for soaking in an acid of some kind (lemon juice, a little kefir for example) but sour dough has that built in.
Yes, I do recall some reading discussing how sourdough also naturally impacts phytic acid, allowing for better absorption by the body (I recall reading this in BREAD by Hamelman). There’s no end to how awesome baking your own bread can be — thanks!
I’ve just made the banana bread, can’t wait to try it! The smell toke over my home 🙂
Great site! congrats!
Thanks so much, I hope you like it — it’s a staple around here and oh so good! Enjoy 🙂
Right on, glad to hear that! In the kitchen I always use liquid measuring cups for liquid (like a glass pyrex measuring cup) and dry measuring cups for dry ingredients. They do hold the same volume so it really shouldn’t matter aside from ease of cleanup and measurement.
That said, I really, really need to include the weight of the ingredients for this recipe — it’s on my to-do list!
The pancakes are a dream! I would love to make sourdough bagels!
Thanks, Ana! I’ll get to bagels one day soon 🙂
Hi Maurizio,
Beautiful dog you have there, very well photographed.
Really appreciate your savant site.
What is there not to understand? you have covered just about every angle. You well deserve the recognition given to you.
Thanks so much Peter, I really appreciate the kind words! I find the world of bread, specifically sourdough bread, to be pretty complex and it definitely helps sometimes to have a helping hand (and thus the reason I created my website). Happy baking!
Hi Maurizio ,
I tried both the sourdough pancake and the waffles – and both were amazing. Thanks for the wonderful recipes.
Really glad to hear that, Deepa! Thanks so much, enjoy 🙂
Really great blog. Found it this morning searching for a higher hydration Tartine loaf and have now been reading posts for 6 hours. So, first, thanks for the info and sharing. Second, question about the starter in these recipes…is your starter active, at peak activity, when you use it in these recipes? Also, how do you measure “cups” of starter? I presume you must stir to deaerate the starter before measuring. Thanks.
Thanks, Brian, that’s a huge compliment! Yes, starter is always active and at peak when used. Yes, please stir down the starter before measuring. I really need to weight these! Sorry about that. Happy baking!
I’m new to baking sourdough bread, but was lucky enough to receive a sourdough starter from a friend and had good success with my first loaf. I love your website and all the great information you provide. I have some discarded starter and was wondering if I could make a carrot bread using your banana bread recipe, I haven’t got any mushy bananas but plenty of carrots 😉 How many carrots would you think I need to use? Many thanks!!!
Thank you! Yes, you can absolutely make carrot bread in the same way I make my banana bread above. I’m not sure how many carrots you’d need, however. My gut says quite a few… and I would probably shred them on a box grater much like I would zucchini (perhaps as many zucchini?).
Hope that helps and let me know if you end up making that bread!
Seriously love the waffle recipe! Our new favorite! I was about done with the sourdough starter because so many of the recipes I’ve tried were not good. This one turned out great, twice! I even used 1 cup starter and made it the night before then left it one the counter for dinner the following night. All was well. Thanks!
Awesome really glad to hear that! I’ve tried quite a few as well (in the name of research, of course) and I still keep coming back to mine. Happy baking!
I would be very interested to see the difference in viscosity of your waffle vs pancake batter. Any chance of putting that on insta coming up? @Susie_Creates
I’ll have to remember to do that! I kind of eye ball it “in the field” if you will. If it looks overly thick I’ll add some more liquid, it’s rarely too thick.
Hi Maurizio Leo, did you mean 2 cups of unbleached all-purpose flour and 1/ 2 cup of whole wheat flour , please let me know as soon as you read this message. .
Oppssss, for the waffles. .😉
No, the recipe calls for 2 cups all purpose flour.
If you want to substitute in some whole wheat flour you could do 1.5 cups all purpose and 1/2 cup whole wheat (instead of the full 2 cups being all purpose).
Hope that helps!
Hi, I made the sourdough starter last night and just added 1 1/2 cups o’s white flour and 1/2 cup of whole wheat flour and this morning I made the waffles and got 9 , they are so good…thank you for sharing the recipe.😎
Fantastic, really great to hear that! You bet 🙂
Made your Banana Bread recipe and is so yummy. Another big “Thank You” for a job well done. I’m enjoying your site but have so much more to try.
Thanks so much Gloria, really glad to hear that! Lots of fun baking projects left to tackle 🙂
Hey! Great post!! Quick question: omit the olive oil if using AP flour for the banana bread??
-Thanks!
I would still use the olive oil but you can safely omit it. I find the OO helps the bread retain moisture and keep the interior nice and soft for quite a while after baking. Hope that helps!
I was going to wait until I made the Pancakes here before commenting but as always I have questions! To start off with I have made the Banana Bread and the Waffles twice each and absolutely loved both of them. The best banana bread I have ever made by far, such a subtle sweetness rather than over sugared. And the waffles are quickly turning into a requested and family favorite (after the first batch). Thank you!
The question lies in the second time I made the waffles. The first time making them I only let them sit out for about an hour before making them and they were superb once I got the hang of the waffle iron. The second time I let them go over night and a bit later into the morning due to family not showing up as early as they should have. These waffles were quit interesting as they didnt rise very well when cooked, which is easy to attribute to over-proofed, the real problem was they didnt cook all the way through the middle even being very thin. So I ended up with two crunchy sides of a waffle and dough in the middle. Any ideas if over-proofing could have contributed to that as well? Have you had learning issues cooking these waffles before?
Something that has been pointed out in the comments that would be beneficial is weight measurements.
Thanks for a wonderful resource that creates wonderful food!
J
Thanks so much for that feedback, I really appreciate it! Glad to hear they turned out so well for ya.
I’ve never over proofed these waffles but that is a very interesting issue to have. I’m not sure what would have cause the center to not fully cook, especially if the outside was fine. Could it be that your waffle iron was too hot? This could cause the outside of the waffle to cook too fast, leaving the interior undercooked by the time the outside colored fully. That’s my only thought!
I definitely need to get weight measurements for this, working on it!
You bet, glad to hear my recipes are working so well!
Hi Maurizio, another quick question that may help other beginners like me. When doing regular feedings of sourdough starter (2x a day, say), I will save the “leftover” starter in a jar in the fridge, and add to it with the “leftover” each time I feed the starter. This builds up quickly. When I want to then use this leftover refrigerated starter in a pancake recipe, should I feed it again after taking out of fridge, or can it just be used directly in the recipe after sitting in fridge for a few days? Oh, it sounds so silly, but I do wonder. Thank you.
I always make these recipes with a starter that’s fully active and mature (meaning it’s at its peak height and was feed, for me, about 12 hours ago). This means there’s plenty of activity in the starter and it’s not overly sour.
You can definitely save up that leftover starter and mix it into various things around the kitchen for flavor but it may not have the same rising power as a room temp, mature starter would!
My answer to your question is above!
Hi Maurizio and all, Paul from the UK (Alderney in the Channel Islands), just made the pancakes with leftover SDS and they were flipping great! Stuffed now as I ate them all myself. I went for banana, blueberries and honey, yummy. Great recipe, thanks
Hey there, Paul! Glad you liked them and that is definitely a winning combo right there! I pretty much have them on a regular schedule here every weekend (well either pancakes or waffles) and they get topped with just about whatever fruit we have hanging around. So good!
Do you think these waffles would work in a Belgian waffle maker? It’s not my favorite, but it’s what I’ve got. Thanks!
Yes, they should work out really well in one!
What an awesome idea! My husband will be a happy guy since I’m definitely going to make these after next week’s feeding of my starter!
I am so thankful that I found your blog!
Fellow Albuquerque resident, so everything fits really well with your temperatures and whatnot. And I can totally relate to your stories. I love it.
Beautiful pup as well, Arya is an awesome name. (GoT? :D).
I’ve only just started my first starter a few days ago (In hopes of making some delicious sourdough bread as a late Valentines present), and I love these suggestions for the leftovers. I definitely will be trying some.
Thank you so much! I’m learning a lot from the hours I spend on your blog!
Hello there fellow ABQ resident! Yes, your times and temps should align perfectly with what I have written here (I notice we typically need to bake a little longer than most).
Yes, Arya is straight out of GoT 🙂 I was reading the first book when I got her and the name fit her personality so perfectly!
Thanks so much for the comments, glad to have you along!
Hi Maurizio
Interesting re discarding starter .. I actually never discard … I actually have to build extra starter to make waffles which I did a few days ago and made your waffle recipe! Delicious! I then made another batter last night and intend to make waffles again tomorrow.. I also freeze the batter at the first stage and bring it out on the day I want to make waffles … it works perfectly! This is just a timing matter as I work full time and it fits my schedule!
So re the starter.. I keep three jars in the fridge each with about 100 grams of starter left from the previous bake … I bake once a week generally .. on the day I’m baking I feed the starters 50grams of water and flour … let rise over say 6 hours or less in these summer temperatures of 30 degree days .. then use 100 grams or less from each jar …
However yesterday’s bake with the dough mixed the day before .. I only used 200 grams of starter for my bake using 1000grams of spelt whole grain and rye flour and used your autolyse method for the first time …this process was very different for me and I could tell the difference in the dough immediately … just starting with flour and water .. the flour really seemed to appreciate this time to work its magic before adding the levain … when I added the levain it was like another magical moment … ahhhaaa moment … this is an excellent process. Thankyou Maurizio!
I used the other starter for my waffles for tomorrow!! The difference with the long Autolyse is in the magical depth of flavour … interestingly though .. usually my first loaf is the one with the biggest oven spring … this bake it was the second loaf out of the oven … so with 1000 grams of flour I made 1 baby loaf … 1 medium loaf with extraordinary oven spring and 2 baguette style loaves … I will post a photo! So
Thankyou again for your excellent blog Maurizio!
Life of Bread! Bread is Life!
Petre
Freezing the batter is a great idea! I usually bake an entire batch, or double it, and then freeze the cooked waffles. They reheat so well in a toaster.
Happy to hear adding an autolyse transformed your dough! It’s a technique I always use with my dough, even if it’s just for 30 minutes. I find these lengthy autolyse periods really help draw out more sugars and the resulting bread to be more flavorful — it’s definitely noticeable!
Thanks so much for the comments and feedback, I really appreciate it. Happy baking, Petre!
Maurizio, can I let the banana bread ferment for 7 hours at room temp? Even with eggs in the recipe? Or can I put it in fridge to ferment!
That might be too long of a time to let ferment at room temperature but I’d be curious to hear how it works out 🙂 I would keep it in the fridge for that long!
Woops! I meant to reply to you Maurizio, not myself.😁 I’m a novice with this stuff!
No worries, it’ll still turn out great!
I’m going to try this recipe again today. The last one turned out great. Although I didn’t see your reply I went ahead and put in fridge to ferment. Thank you!
Ooh I love this idea! I’ve been sneaking my sourdough starter into lots of things in my kitchen (including this galette/pie crust) and this just gives me another place to do it 🙂
Thank you so much for posting this!