@the.sourdough.baker: Baking soda! Baking soda works for sourdough discard recipes because sourdough contains the acids needed to create a reaction. Some notes: •A more acidic starter means a stronger reaction, but usually the flour in an acidic starter is more broken down leading to a less-fluffy, but more tender, result. •Too much baking soda will leave a metallic taste 🤢 •Baking soda and baking powder are *almost* the same. Baking powder contains the acids needed for the reaction, while baking soda doesn’t. If there’s enough acid in your discard, you don’t need baking powder. 1 tsp soda = 1 tbsp powder Not all discard recipes use baking soda to add fluff. This is just one method out of several. I love to make flourless discard recipes for those who love (or need) a fully-fermented dish. While this isn’t possible for every recipe, I do have several recipes on my blog that don’t include added flour. Featured in this video are: •Pikelets •McGriddle Sheet Pan •Mediterranean Skillet All flourless, all on my blog. You can find all my sourdough discard recipes on my blog ♥️

The Sourdough Baker

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Saturday 05 July 2025 20:30:27 GMT