Laoughaire's daily feed: 50g starter/discard, 50g rye flour, 50g ap flour, 100g water.
I'm currently feeding Laoughaire daily and experimenting with various discard recipes. I wanted to make a flatbread to freeze for pizza crusts but then got inspired as it was breakfast time. So I added to the discard: 3 Tbs water (to thin out the batter to make it spreadable), 1 Tb olive oil, 1/2 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt. I spread this out over a hot pan with a crepe spreader thingy, cooked for 2 mins on each side, then removed from the pan. Next, I whisked an egg with fresh chives and spread that onto the pan, quickly placed the flatbread (tortilla? Crepe?) on top while it was still wet so the egg would stick to the bread, cooked for a minute, then flipped. Topped wish shredded cheese, rolled up, and voila! The only other thing it needed was some hot sauce. Too thin for pizza crusts but next time I'm going to add baking powder (which I've lifted from discard crumpet recipes) and reduce the water and see if it makes thick enough thin crust pizza crusts.
by TruckinApe
3 Comments
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Looks delicious. Kind of looks like njera made from teff flour. Was it stretchy?
Baking powder in a pizza crust? I’m extremely curious about how this will turn out. I’m skeptical that the result will be very “pizza-like.”