Sourdough Hawaiian Rolls Recipe (Vegetarian, Sourdough Discard) (2024)

FAQs

What is the benefit of baking with sourdough discard? ›

Benefits of using sourdough discard

It adds a slight sour flavor without making them taste too off putting or acidic. Moisture: There is a lot of water locked into sourdough discard, this adds more moisture which prevents baked goods from drying out and keeps them tasting fresher for days longer.

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

Can sourdough discard be used as starter? While sourdough discard can't replace an active starter in a recipe that relies on a robust leavening agent, it can be revitalized and used to create a new starter.

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

The acidity of the sourdough discard helps prevent tough gluten strands from forming. This results in tender and moist baked goods! When discard is coupled with a long ferment, it can aid in digestion and help the nutrients to be more bioavailable to our bodies.

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this?

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

I prefer to use my discard within 7 days of keeping it in the fridge, otherwise, you risk too much sour flavor! To use sourdough discard that's been stored in the fridge, place it on the counter to warm up for 2-3 hours before using.

How long can sourdough discard stay in fridge? ›

Sourdough discard will last indefinitely when stored in the fridge, but the longer it sits, the sourer it becomes. Therefore, I like to use my discard within 2 weeks.

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

If your sourdough starter exhibits any of these signs: - Smells like acetone or vinegar - Has a runny consistency - Is full of tiny bubbles or foaming - Doubles in size and then falls back down - Develops a clear, gray, or black liquid on top - Gets a white, powdery substance on the surface It's time to feed it!

Can you freeze sourdough starter discard? While feeding an active starter is a better idea, freezing discard will also work. I would suggest freezing discard that has been more recently fed, it may take longer for the starter to become thriving and active after thawing.

When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week. I do know others that keep it much longer.

You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).