ASA Feb 29

The Pantry Mama's guide to creating and maintaining a small sourdough starter offers a practical approach for those seeking to reduce waste, save on flour, and gain flexibility in their sourdough baking endeavors.

Concentrate on the use of minimal ingredients, this method focuses on creating a vibrant mini starter using just 20 grams of flour and water initially, perfect for those with limited space or who prefer small-batch baking.

The step-by-step instructions ensure even beginners can successfully cultivate their own sourdough culture, promoting the benefits of a smaller starter such as less mess and the option to use higher-quality or organic flours.

The comprehensive guide also covers essential equipment, flour types best suited for a smaller starter, and troubleshooting tips for common issues, making it an invaluable resource for sourdough enthusiasts of all levels.

For more details, visit The Pantry Mama.

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Joining the American Sourdough Association is a step into a world where baking is more than just a hobby; it's a lifestyle that nurtures health, creativity, and community.

Members gain exclusive access to a treasure trove of sourdough baking resources, including expert tips, tricks, and techniques that demystify the art of sourdough from starter to loaf.

With discounts on essential baking tools, free gadgets, and a wealth of unbiased content, members are equipped to bake bread that's not just delicious but also nutritious. I

t's a unique opportunity to connect with like-minded individuals who share a passion for transforming how our families eat, one loaf at a time.

Join us to preserve the tradition of sourdough baking and embark on a journey of culinary discovery and excellence.

Sourdough Discard Irish Soda Bread

Celebrate Leap Year with a twist on the traditional Irish Soda Bread by incorporating sourdough discard for an extra tang and a tender crumb. This recipe combines the simplicity of soda bread with the complex flavors of sourdough, perfect for St. Patrick's Day or any Leap Day celebrations.

Ingredients:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons cold butter, cubed
• 1 cup sourdough discard
• 1 1/4 cups buttermilk
• 1 egg
• 1/2 cup raisins or dried currants (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, and salt.
3. Add butter: Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, buttermilk, and egg.
5. Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet ingredients. Add the raisins or currants if using. Gently fold the mixture together until just combined; be careful not to overmix.
6. Form the dough: Turn the dough out onto a lightly floured surface and knead it gently into a round loaf. Place the loaf on the prepared baking sheet.
7. Score the bread: With a sharp knife, make an X on the top of the loaf. This helps the bread expand during baking.
8. Bake: Bake for about 45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Let the bread cool on a wire rack before slicing and serving.
   
   

Sourdough Discard
Lemon & Herb Popovers

These light and airy popovers with a hint of lemon and fresh herbs are perfect for a Leap Year brunch or dinner. The sourdough discard adds a unique depth of flavor, making these popovers anything but ordinary.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup sourdough discard
• Zest of 1 lemon
• 1 tablespoon chopped fresh herbs (such as thyme, rosemary, or parsley)
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat your oven to 425°F (220°C). Place a muffin tin or popover pan in the oven to heat up.
2. Mix the batter: In a large bowl, whisk together the flour and salt. In another bowl, beat the eggs, milk, and sourdough discard until smooth. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the lemon zest, fresh herbs, and melted butter.
3. Prepare the pan: Carefully remove the hot muffin tin from the oven. Grease the cups with butter or non-stick spray.
4. Fill the cups: Pour the batter into the hot muffin cups, filling each about halfway.
5. Bake: Bake for 20 minutes without opening the oven door, then reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the popovers are golden and puffed up.
6. Serve immediately: Popovers are best enjoyed fresh from the oven, with butter or your favorite spread.

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