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Using Sourdough “throwaway” dough

Extra starter used for pizza crust

Sourdough starter can really build up quickly. We always have multiple containers of starter in the fridge but at some point it just gets out of hand. What should you do with the waste dough? You could throw it out, give it to the pigs, or find a way to cook with it.

We definitely won’t throw it out. We haven’t been able to consistently purchase flour lately so we aren’t about to waste it. The pigs might still get some eventually when we run out of recipe ideas but until then we will find ways to cook the leftover starter.

Recently we tried using the starter as a thin crust for pizza. We mixed a quart jar that was about 3/4 full (so about 3 cups) of room temperature starter with about 4T of melted butter (olive oil would be good too), seasoned salt, garlic, and Italian spice blend and spread it out on a cookie sheet lined with parchment paper. We baked it at 325F and checked every 10 minutes until crisp (it took us 20 minutes). Then we added some basic tomato sauce, mozzarella cheese and put back in the over for another 10 minutes. The starter has a cheese like flavor that people used to nutritional yeast would be familiar with and actually made the pizza taste great!

We are going to try starter dough empanadas soon and will post our results.