Sourdough starters can provide flavorful benefits beyond just bread-making, as bakers can utilize sourdough discard in various recipes to create depth and tang. When incorporated into baked goods, it enhances flavors similarly to cream cheese. Fresh discard works best, as it can turn overwhelmingly sour after two weeks in the fridge, compromising sweetness in cakes and brownies. Proper storage in airtight containers can extend its usability, keeping the wild yeast dormant until needed, thus ensuring the discard remains a versatile culinary ingredient.
Sourdough discard can enhance baked goods, providing a subtle tangy flavor, but after two weeks, it may become too sour for sweet recipes.
To prolong the viability of sourdough discards, it's essential to store them in airtight containers and consume them fresh to maintain their appealing taste.
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