Here is a quick way to use sourdough dough discard instead of throwing it away. Make sourdough Flatbread.
I make this recipe nearly every week when I feed my sourdough starter. When you feed your sourdough mother, you have to either throw away half the starter or use it. Otherwise, you end up with way too many starters. Use the discard to cook with instead of throwing it away and this recipe is my favorite. It is fast and easy -forgiving when you wing it - you don't need to be too precise.
If you feed your starter in the morning, you'll have plenty of time to make this for lunch. It is one of my favorite treats on a busy day when I don't have time to make a complicated recipe or one that takes more time.
It is pretty easy to make sourdough flatbread so here I go with my method.
1. After you measure out your starter, take the discard and stir in a little flour (about a 1:1 ratio starter to flour by weight.) A 1:1 ration would be 50 grams of starter to 50 grams of flour. Truthfully, I don't measure all the time but I gave you a guide for reference. Just stir it until it is shaggy. Takes a couple of minutes. If you want you can add in 1 teaspoon of baking powder and some water or milk if it gets too dry.
2. With wet or floured hands, flip and stretch the dough a few times to make a softball. Then you can cover (to keep dust and bugs off) the dough and let it proof. If you are ever in a hurry you can skip or cut down the proofing. Or extend the proofing time a little bit. That is why I like this recipe on a busy day. You can make it quick or if you need it to sit for an hour or so you can leave it to sit on the counter. So really the proofing time can be 0 minutes to 3 hours. But 30-minutes to 1 hour is best.
3. Then roll out the dough till flat, put it on a greased cookie sheet (or parchment paper if you have some)
4. Sprinkle with seeds - I use chia, hemp, and sesame. Pumpkin seeds are great too. Brush with Olive Oil. Add some salt if you like (I always add sea salt).
The variations are endless. You can put on garlic powder and anything you would see on a pizza. Sometimes I make it like a pizza and cook cheese or meat on it. Other times I bake it plain with just seeds and then make it into an open-faced sandwich with lettuce, tomatoes, and ham. If it is a real crazy day I just eat the seeded flatbread as is!
Bake it for about 20 minutes in a hot oven at about 450 degrees. A heavy baking sheet or a cast iron pan is best. If you don't have an oven you can cook it over a flame or range in a cast iron pan.
This Flatbread is a perfect treat on the days you are feeding your sourdough and don't want to throw away the discard. If you are the kind of cook who likes to 'wing it' just go for it but if not, I attached a recipe below.
Sesame Sourdough Flatbread
Flatbread is one of my favorite treats on a busy day, Perfect for lunch or dinner. Eat it with a soup or stew or use it as a wrap or taco base.
Mix the sourdough discard, milk, with the unbleached flour, salt, baking powder, and 1 tablespoon of olive oil . Stir with a wooden spoon or danish dough hook until combined. Mix this shaggy dough.
Stretch the dough: Pull, knead, and stretch the dough a few times until smooth. Use wet hands and Add more flour/water if necessary to make a smooth dough. Pull one edge and fold it over. Make a quarter turn and keep repeating until the dough is smooth.
Preheat the oven: You want a HOT oven. Turn on the oven about 20 minutes before you are ready to cook Set it to Bake 450 Degrees.
Proof the dough: cover the dough and let it to sit in a warm spot for 20 minutes or an hour. This step is nice but if you are in a hurry you can let it sit just a bit.
Shape the flatbread: Divide the dough into 3 pieces or make one long bread. Pull in flat or use a rolling pin to make it out into discs that are about 1/4 inch thick. You can even clap small balls between your two hands to make it flat.
Final Prep: Brush a cast-iron skillet or heavy baking sheet with olive oil or use parchment paper. Place the shaped and stretched dough on the pan.
Brush the top of the dough with a little olive oil and then sprinkle it with seeds and a little salt.
Bake: Put the skillet/sheet in the hot oven. Bake till done about 15 - 20 minutes until puffy and golden brown.