100g discarded starter
500g bread flour (I’m in the UK, used Tesco Finest Very Strong Bread flour, think it’s just under 14% protein)
430g water
10g salt
Lots n lots of olive oil
This was a fun bake that I could basically let do its own thing while I work from home. Bulk fermented after mixing for 4 hours, tipped into cast iron baking dish for 4 more hours, occasionally pressing to the edges but I don’t actually think it needed it as it spread out lots naturally. No toppings as this was kind of an experiment, I’m getting more and more disheartened with the waste that comes along with feeding regularly so looking for ways to use it up.
If you have more discard suggestions please let me know!
by CupcakeBandito
6 Comments
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It looks great! I have recently become obsessed with focaccia. Why so much discard? How are you feeding your starter?
The King Arthur discard sourdough biscuits taste AMAZING!
Did you use evoo or just olive oil, what temp did you bake it at
I make crackers.
* 200 g discard
* 25 g Olive oil (or more)
* 5 g salt
* Herbs, garlic powder, Parmesan cheese, chopped sun dried tomatoes, some flavors to make them interesting
Mix it together, spread on parchment paper, garnish with a little more salt and bake in a 325 degree oven. 8 minutes into baking, score the discard to make cracker shapes. Bake another 20 to 25 minutes so they get nice and brown.
This scales very well, is super easy and the results have been fantastic.
It looks great and I’m sure tasty, but it just seems like sourdough/naturally levained focaccia is just never quite as fluffy as the yeast kind. Have you found that to be true? Yours comes so close!