One of the problematic corollaries of making sourdough bread is that some of the starter is wasted while getting it in tip top shape, and more is lost if you do not bake often. Since I am in the early stages (only three loaves so far) of getting back in the swing of things, I am still in that mode. I don’t like to waste things, so took the advice of a vlogger and tried making “fry bread” out of the discard.
It looks pretty good here, but with no salt at all in it, the taste was not pleasant. Also, it absorbs oil at an astounding rate, and gets way too brown before the center is cooked through. So I will continue to experiment since otherwise I will need to toss the discard for a few more loaves.
On the next batch yesterday, I tried out different things with each little piece, but I was totally unimpressed with any of them. Mostly they just sucked up oil, and super greasy things are just not that appealing to either of us.
Deep frying these bits would probably provide a better outcome, but that’s just not something I’m willing to do. If I can get over my aversion to deep frying, there are probably many possibilities. I’m thinking of adding onions, salt, and maybe some other of my Penzey’s spices, perhaps some masa harina, to see if I can come up with something like hushpuppies.
My loaves are coming out on the pale side, despite starting with a 500-degree oven. First loaf was too hot for too long, and got a grey-ish cast to it, but otherwise was fine. The next two tries, I turned the heat down after the initial oven spring, but they were entirely too pale overall. They tasted fine, but that luscious browned ambience is sorely missed.
Because of the sudden shortage of flour, I made these loaves with all purpose flour instead of my usual artisan bread flour. I still have some of this specialty bread flour, so will try switching to that to see if it makes a difference.
Thank goodness NOLA Boy is big on French toast. I seem to have the base ingredient for a whole lot of it lately!