Sourdough discard refers to the portion of sourdough starter that is removed and discarded during the process of feeding and maintaining the starter. It is usually discarded because it may have a lower level of acidity and activity compared to the active starter, and can be repurposed in recipes such as pancakes or crackers.
In this instance, I have been nurturing a Chocolate Sourdough Starter to use in chocolate sourdough recipes (still under development, but stay tuned) and so as my chocolate starter is crazy amazing, I needed to find a way to use the discard! Even though it is really not a lot of ingredients to throw out, my Scottish roots balk at the idea. THUS, this delish recipe which will delight and amaze. Super simple, made with love, you will want more chocolate starter, just so you can make these again and again.
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- 50 Grams butter BUY
- 100 Grams chocolate dark milk (54%) BUY
- 1 Pinch pink salt flakes BUY
- 50 Grams raw sugar
- 1 Teaspoon almond extract
- 1 Teaspoon vanilla extract BUY
- 160 Grams Chocolate Sourdough Starter discard Recipe BUY
- 1 Tablespoon cacao nibs BUY
- 60 Grams almonds slivered or flaked BUY
Preheat the oven to 160°C and line a large baking tray with paper.
Place butter, chocolate, salt, sugar and extracts into the Thermomix bowl and melt 6 min/40°C/speed 1. Check that the mixture is all combined.
Add the starter discard and blend 10 sec/speed 10.
Scrape mixture out onto the lined tray and spread evenly as thinly as possible using an offset spatula. Sprinkle with cacao nibs and almonds.
Bake 10 minutes and then turn the heat down to 120°C for a further 45 minutes. Remove from the oven and allow to cool to room temperature. It will crisp up on cooling. Break into pieces and enjoy!
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