I would have NEVER thought to make granola from discard but when I tell you this is the best granola I have ever made…I truly mean it. I literally made it this morning. The crispness is unbelievable. I didn’t have the puff rice so I added additional oats (which are organic and sprouted rolled oats). I also added ground cardamom. I just visited the KA pop up in Fairfax, VA and got so much stuff and inspiration so I was so glad this video ended up in my feed. I’m making every single thing in this video 😂!! Thank you! ❤
Woohoo! We can feel your praise over here 😄 Please keep us posted with your sourdough bakes and hopefully we'll see you again in the store, Christal! 💛 -🥐Lily
Never considered making a discard pizza crust. That’s brilliant! I frequently make a banana bread (which is really a cake) that I ferment over a 12 hour period and it’s amazing! Highly recommend fermented cakes.
@@KingArthurBakingCompany I baked the chocolate chip cookies. They didn't look very promising in the oven, but once cooked they tasted delicious:) probably not the prettiest cookies I have made (next time I'll moving quicker because the butter melts fast), but the taste is there. 👍 I like it.
@@KingArthurBakingCompanyHi! Can the chocolate cake be frozen once cooled down? The buttery biscuits are very good, especially warm:) even better if adding some grated salty cheese into the dough.
Good cookie Martin says...so understated. I've tried to bake outstanding chocolate chip cookies all my life and gave up, until about 2 years ago I ran across this recipe. OH MY! Everyone asks for them and if you want an added treat add Choc/Heath Bar bits to the top instead of the extra chips. You'll never reach for another type of cookie
I keep my starter out on the counter most of the time rather than in the fridge. The warmer temps mean I have to feed it more often, and consequently, I generate more discard than the typical sourdough home baker that keeps their starter in the fridge. I have a couple of go-tos that are modifications of King Arthur recipes so that they use up more discard. I make those biscuits, but due to the moisture from the additional discard, the dough is too sticky to roll out and so I make drop biscuits. I also love to do inclusions in them. Some of my favorites are dried cranberries, cheddar & onion, and fresh blueberries. The other recipe I do quite often is sourdough banana bread with extra starter when I don't have enough black bananas to add the ~400g the recipe calls for. I do have to bake it for an extra 15-20 min. before tenting it with foil since the added liquid requires more time for the top to solidify.
just add 2 eggs, some salt and some baking powder to one or two cups of discard and you have sourdough flapjacks ... ready to cook in 30 seconds, no dirty extra utensils or plates, no extra cleanup....90 seconds on each side, then butter and syrup and coffee
Have you not covered the natural leaven fridge method here yet? No discards. Just make sure that you have some 50g of leaven left over after each bake and put it in the fridge. It will stay fresh and usable for a week quite easily. When you want to bake get it out feed it and give it four hours to ferment int readiness. Freezing some gives a good back stop I use a silicon 1" ice cube tray. It will still be usable at two years old. As always thanks for these videos. They are good and UA-cam so desperately needs them given the amount of tosh out here. There are exceptions...
We've discussed a similar method across several blog posts, but I don't believe we've made a video on the topic quite yet. Thanks for the suggestion and for sharing Kevin! -🍰Grace
@@KingArthurBakingCompany No worries Grace - I've been using that method for some twenty years. With temp controlled fermentation after the fridge the baker has immense control over acidity too. A key thing is that there is no longer a starter. It works like old dough. Hence the backup in the freezer. Though using some rye flour (high in amylase) in a new starter I can get a new one going in 48 hours and then just feed it across. Anyway - I do hope your new book is a success. I am waiting for it to become available here and my friends in the U.S. are excited about it too.
I actually uses my discard a long time ago in making First...pancakes based on Jaime oliver 1cup pancake that I modified (1cup all purpose instead of self rising flour, 2egg 1cup water or milk & 1cup sourdough starter) Second, because it rises sooo higher then the jaime oliver video (& because I'm crazy) I attempted to make Japanese Soufflé pancake which I always failed before... Same ingredients but egg yolk is separated from the white to make meringue. FOR THE FIRST TIME, ITS A SUCCESS!!! (I thought WOW Sourdough is better then double acting baking powder+ baking soda) Lastly, using same ingredients of Japanese Soufflé Pancake, I made a Christmas Custard Cake with a Dumpling Steamer (Japanese Purin Recipe... aka custard with gelatin powder... With that Japanese souffle cake on top) Inverting the pan is like a Christmas Miracle... It's actually strong enough to carry the custard!!! Ahhh those were rhe days, my friend...now just maintaining my starter Wheatney!!! 😝🤣😜🤪😂
Can you teach how to make Kings Hawaii rolls? It is so soft, fluffy, and sweet. My kid can eat a whole package in one sitting. The problem is they are relatively expensive for what we get so would like to save by making it at home.
Certainly! 😄 We have a recipe here: www.kingarthurbaking.com/recipes/hawaiian-buns-recipe, and a short video for how to shape dinner rolls: ua-cam.com/video/ktWciCa_UDg/v-deo.html. Please let us know if these help! -🥐Lily
@@KingArthurBakingCompany So, obviously no damned video will be made. How lazy! You don't care what viewers want, so I won't care to watch your channel.
My all time favourite discard recipes are bagels and chocolate brownies. Great ideas to add to them...even if the idea of American biscuits seems like a disappointment of a savoury scone 😉
I use up starter making bagels and English muffins. My daughter, who used to live in NYC and now lives in LA, said the bagels I made for her tasted like they came from New York. And the English muffins always rise twice as high as any others do.
I love King Arthur and I love the content of your videos, but why are your videos always so much darker than every other video I watch in UA-cam? The lighting is so off that it sometimes makes me want to stop watching. Again, content is great, camera angles great, but lighting or color grading is just off.
Hi Victoria! Thank you for you're feedback! You're not the only one having brought this to our attention, I'll pass the message along to our team to adjust in future videos. -🍰Grace
Hey there! There may be a technical error. Despite, we have our collection of Sourdough Discard Recipes here: www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes Happy baking 😄 -🥐Lily
Why not just call them sourdough starter recipes? Discard is totally unnecessary if you have a fridge. The whole feed daily and discard half routine is what discourages a lot of people from trying it.
We could! However, "discard" is simply the proper technical term in the world of baking for the "unfed" starter. Whatever you call it, we're happy to bake these recipes with you! -🥐Lily
I would have NEVER thought to make granola from discard but when I tell you this is the best granola I have ever made…I truly mean it. I literally made it this morning. The crispness is unbelievable. I didn’t have the puff rice so I added additional oats (which are organic and sprouted rolled oats). I also added ground cardamom. I just visited the KA pop up in Fairfax, VA and got so much stuff and inspiration so I was so glad this video ended up in my feed. I’m making every single thing in this video 😂!! Thank you! ❤
Woohoo! We can feel your praise over here 😄 Please keep us posted with your sourdough bakes and hopefully we'll see you again in the store, Christal! 💛 -🥐Lily
Great ideas! I hate wasting, this is fabulous!
Same here! 🍕🙌 -🍰Grace
Is there anywhere that the measurements are included for recipes? First video I found of yours :-)
Hi Jenn! With all our videos, you can find the full recipe linked in the description! -🍰Grace
@@KingArthurBakingCompanylord I looked lol. I’m sorry. I didn’t see them when I looked.
No worries! It definitely looks a little different from usual, since there are 5 different recipes featured and not just one. 😊 -🍮Kat
A discard video with Martin and Kye together?! Dreams do come true!
When bread and pastry collide! 🥖🥐😋 -🍰Grace
Never considered making a discard pizza crust. That’s brilliant! I frequently make a banana bread (which is really a cake) that I ferment over a 12 hour period and it’s amazing! Highly recommend fermented cakes.
Yummm! We're excited for you to discover a new flavor and bake, Jacqueline! -🥐Lily
I cannot eat pancakes anymore 😅 looking for more sourdough discard recipes. So, thanks for these:)
You're most welcome! Please keep us posted with the ones you try! -🥐Lily
@@KingArthurBakingCompany I baked the chocolate chip cookies. They didn't look very promising in the oven, but once cooked they tasted delicious:) probably not the prettiest cookies I have made (next time I'll moving quicker because the butter melts fast), but the taste is there. 👍 I like it.
@@KingArthurBakingCompanyHi! Can the chocolate cake be frozen once cooled down?
The buttery biscuits are very good, especially warm:) even better if adding some grated salty cheese into the dough.
Good cookie Martin says...so understated. I've tried to bake outstanding chocolate chip cookies all my life and gave up, until about 2 years ago I ran across this recipe. OH MY! Everyone asks for them and if you want an added treat add Choc/Heath Bar bits to the top instead of the extra chips. You'll never reach for another type of cookie
😄 Thanks for sharing your rave experience with our recipe! We're honored that we could help you find your favorite CCC! -🥐Lily
I've been in such a rut with discard recipes, this is perfect timing!
Woohoo! 😄 Happy baking, Erica! -🥐Lily
I keep my starter out on the counter most of the time rather than in the fridge. The warmer temps mean I have to feed it more often, and consequently, I generate more discard than the typical sourdough home baker that keeps their starter in the fridge. I have a couple of go-tos that are modifications of King Arthur recipes so that they use up more discard.
I make those biscuits, but due to the moisture from the additional discard, the dough is too sticky to roll out and so I make drop biscuits. I also love to do inclusions in them. Some of my favorites are dried cranberries, cheddar & onion, and fresh blueberries.
The other recipe I do quite often is sourdough banana bread with extra starter when I don't have enough black bananas to add the ~400g the recipe calls for. I do have to bake it for an extra 15-20 min. before tenting it with foil since the added liquid requires more time for the top to solidify.
Those all sound like lovely sourdough discard bakes! -🍮Kat
just add 2 eggs, some salt and some baking powder to one or two cups of discard and you have sourdough flapjacks ... ready to cook in 30 seconds, no dirty extra utensils or plates, no extra cleanup....90 seconds on each side, then butter and syrup and coffee
Sounds delish, thanks for sharing! -🍰Grace
I’ve made the cookies before and can attest they are awesome
Yay, so glad to hear it! 💛 -🍮Kat
I've made the granola a couple of times, subbing puffed rice for more oats, and love it on yogurt or straight out of the jar!
Yummm! Fabulous idea with the puffed rice, Carol! -🥐Lily
My favorite is Sourdough Crumpets! I've done 4 of these 5 suggestions. Next up I will need to try the sourdough chocolate chip cookies.
Sounds delicious! I definitely recommend the chocolate chip cookies, let us know what you think! -🍰Grace
Have you not covered the natural leaven fridge method here yet?
No discards.
Just make sure that you have some 50g of leaven left over after each bake and put it in the fridge. It will stay fresh and usable for a week quite easily.
When you want to bake get it out feed it and give it four hours to ferment int readiness.
Freezing some gives a good back stop I use a silicon 1" ice cube tray. It will still be usable at two years old.
As always thanks for these videos. They are good and UA-cam so desperately needs them given the amount of tosh out here. There are exceptions...
We've discussed a similar method across several blog posts, but I don't believe we've made a video on the topic quite yet. Thanks for the suggestion and for sharing Kevin! -🍰Grace
@@KingArthurBakingCompany
No worries Grace - I've been using that method for some twenty years. With temp controlled fermentation after the fridge the baker has immense control over acidity too.
A key thing is that there is no longer a starter. It works like old dough. Hence the backup in the freezer. Though using some rye flour (high in amylase) in a new starter I can get a new one going in 48 hours and then just feed it across.
Anyway - I do hope your new book is a success. I am waiting for it to become available here and my friends in the U.S. are excited about it too.
Thanks Kevin! 🥰 -🍰Grace
I actually uses my discard a long time ago in making
First...pancakes based on Jaime oliver 1cup pancake that I modified (1cup all purpose instead of self rising flour, 2egg
1cup water or milk &
1cup sourdough starter)
Second, because it rises sooo higher then the jaime oliver video (& because I'm crazy)
I attempted to make Japanese Soufflé pancake which I always failed before...
Same ingredients but egg yolk is separated from the white to make meringue.
FOR THE FIRST TIME, ITS A SUCCESS!!! (I thought WOW Sourdough is better then double acting baking powder+ baking soda)
Lastly, using same ingredients of Japanese Soufflé Pancake, I made a Christmas Custard Cake with a Dumpling Steamer (Japanese Purin Recipe... aka custard with gelatin powder... With that Japanese souffle cake on top) Inverting the pan is like a Christmas Miracle... It's actually strong enough to carry the custard!!!
Ahhh those were rhe days, my friend...now just maintaining my starter Wheatney!!!
😝🤣😜🤪😂
Thanks for sharing! -🍰Grace
Sourdough cinnamon rolls are so good!
One of my favorites! 😋💕 -🍰Grace
Sourdough waffles is my go to. Pizza crust is 2nd.
Great choices! 🧇🍕 -🍰Grace
Same here love those two recipes
Can you teach how to make Kings Hawaii rolls? It is so soft, fluffy, and sweet. My kid can eat a whole package in one sitting. The problem is they are relatively expensive for what we get so would like to save by making it at home.
Certainly! 😄 We have a recipe here: www.kingarthurbaking.com/recipes/hawaiian-buns-recipe, and a short video for how to shape dinner rolls: ua-cam.com/video/ktWciCa_UDg/v-deo.html. Please let us know if these help! -🥐Lily
@@KingArthurBakingCompany Lily, Thanks for the quick reply. I can't wait to try out the recipe.
You're most welcome! Please let us know how your bake goes 😄 -🥐Lily
❤❤🎉😊😊
@@KingArthurBakingCompany So, obviously no damned video will be made. How lazy! You don't care what viewers want, so I won't care to watch your channel.
My all time favourite discard recipes are bagels and chocolate brownies. Great ideas to add to them...even if the idea of American biscuits seems like a disappointment of a savoury scone 😉
Sounds like a fantastic use of sourdough discard! -🍰Grace
Like a pen holder pocket but for utensils
Nice good❤❤
I made the chocolate chip cookies other than taking a long time they were delicious
Happy to hear you're enjoying the recipe! We've seen some bakers skip to overnight rest and still thoroughly enjoy their discard cookies! 😋 -🥐Lily
❤❤🎉🎉😊😊
I use up starter making bagels and English muffins. My daughter, who used to live in NYC and now lives in LA, said the bagels I made for her tasted like they came from New York. And the English muffins always rise twice as high as any others do.
Sounds like the best compliment you can possibly get on homemade bagels! And English muffins are one of my favorites in sourdough baking too 😋 -🍰Grace
Was this file uploaded as LOG raw? Color grading is garbage and grey.
Thanks for sharing, Andrew! We will look into this. 😊 -🥐Lily
I love King Arthur and I love the content of your videos, but why are your videos always so much darker than every other video I watch in UA-cam? The lighting is so off that it sometimes makes me want to stop watching. Again, content is great, camera angles great, but lighting or color grading is just off.
Thanks for sharing, Victoria! We'll pass your observation along to the team for future developments. 😊 -🥐Lily
Huh, I hadn’t noticed until you pointed it out, but you’re right-it is dark.
@@clarekrmiller maybe its because of the filter
Hi Victoria! Thank you for you're feedback! You're not the only one having brought this to our attention, I'll pass the message along to our team to adjust in future videos. -🍰Grace
The only way I
Why is this video SO dark?! Something went wrong in post I think. Lighting is suuuper dark
Thanks for sharing, Aaron! We are looking into this. 😊 -🥐Lily
There is no need to discard sourdough starter. Keep a small amount of starter, 100 gms or so, feed and use. Why throw away perfectly good starter!
We agree, Sara! 😊 -🥐Lily
Can you fix the “more” on your description? It won’t expand.
Hey there! There may be a technical error. Despite, we have our collection of Sourdough Discard Recipes here: www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes Happy baking 😄 -🥐Lily
@@KingArthurBakingCompany thank you for the link! Can’t wait to try these recipes 😁
Do you purposely try to avoid showing the neck tat? Hehe
🤘😈🤘
Why not just call them sourdough starter recipes? Discard is totally unnecessary if you have a fridge. The whole feed daily and discard half routine is what discourages a lot of people from trying it.
We could! However, "discard" is simply the proper technical term in the world of baking for the "unfed" starter. Whatever you call it, we're happy to bake these recipes with you! -🥐Lily
Even if you feed weekly, like I do, don't you still have discard? I do! I can't imagine how large my jar would be if I didn't discard any 😊