Fried Sourdough Starter Recipe — Meadowlark Journal (2024)

FAQs

Can you eat fried sourdough starter? ›

Yes, and there is. Introducing: Fried Sourdough Starter. We have recently discovered that you can turn your leftover sourdough starter into FRIED BREAD! Honestly, it is one of the best inventions to come out of the kitchen recently.

You can start feeding the sourdough once you see lots of bubbles. To feed your sourdough, I recommend a 1:2:2 ratio. This means that for every 25 grams of sourdough, I'm feeding with 50 grams of flour and 50 grams of water.

The oldest sourdough starter that is still being used daily belongs to a bakery in Chorzów, Poland, dating back to 1842. The statistic states that the bakery in Chorzów, Poland, has the distinction of possessing the oldest sourdough starter that is still actively used on a daily basis.

A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).

It is a very tasty snack. Depends on when you bake it, hydration level... If you've just fed it, it basically is dough. If you've let it ferment like you normally would when you're about to bake bread then it will likely turn out like over fermented bread.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

All-purpose flour works great for feeding starter, but adding a little whole grain flour can help give it a boost if needed.

For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.

When did bread stop being sourdough? ›

Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Bread made from 100% rye flour, popular in the northern half of Europe, is usually leavened with sourdough.

If the starter isn't dried and has not been fed regularly, then it could become moldy and no longer viable. But in general terms, there's no such thing as a starter that's too old, provided it's been cared for. Does sourdough starter get more sour as it ages? Yes.

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

Essentially making a sourdough starter is not an overly difficult process, but it does require a commitment of time and patience, as well as some dedicated equipment. Sometimes there are factors which mean making sourdough starter could be difficult. Perhaps you're working long hours or go out of town regularly.

Levain is an off-shoot of the sourdough starter, typically fed a higher ratio of water and flour to increase activity, for the sole purpose of being used to leaven dough. It can also be customized for flavor.

Yes, there are actually several health benefits to using sourdough discard in your cooking and baking. Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.

In conclusion, sourdough discard is a byproduct of sourdough starter and plays an important role in maintaining a healthy and active starter. It can be used in various recipes, from baked goods to savory dishes, and is a great way to reduce waste in the kitchen.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023.