Avoid waste: Use up your sourdough starter for this appetizer
When I make sourdough bread, I always end up with a ton of extra sourdough starter after a while because I feed the starter to keep it fermenting, but end up with more than I need for the batches of bread I’m baking Most people say, “Throw it out.”
It’s a lot of waste, though, and if I’m using high-quality ingredients, tossing is an unnecessary expense, so I’ve started to look for things to do with it. Here’s an appetizer I make. I call it a scallion pancake. It’s not like the one in the restaurant. But, it’s good, and it uses up the starter. Give it a try!
I swap out the herbs but aim for scallions, green onion, or chives, fresh cilantro, and crisp fried garlic (pricy on Amazon, close to free any Asian market).
- Heat a frying pan. I use cast iron.
- Grease it, and pour in some of the starter.
- Top with chopped herbs and garlic.
- Slice in wedges and serve with dipping sauce.
My dipping sauce:
Soy sauce, plain rice vinegar (not sushi seasoned), and sesame oil in a 2:1:2 ratio.