Sourdough Experiments from My Kitchen

I don’t bake sourdough bread every day, so I keep my starter in the fridge and feed it regularly to keep it alive. I try to feed it in a way that doesn’t create too much discard, but whenever I bake bread, there’s always a bit left over. So, I started experimenting with different recipes using the discard.

As a result, even though I only bake sourdough once a week, I’ve been spending more and more time in the kitchen. My English muffins and waffles turned out to be a hit with guests, and the pretzels — with just the right amount of salt — were Sam’s favorite.