Whether you are an experienced sourdough bread maker or new to the hobby, one thing every sourdough bread baker has in common is loads of starter. It's the starter—that awesome kitchen science experiment that uses nothing more than flour and water to collect all the good, tasty microorganisms in the air—which gives sourdough bread its rise as well as its signature tangy flavor.
Growing your starter leads to a lot of excess, what with all the refreshing and re-feeding in its first couple of weeks. But don't toss the excess—also known as discard—in the trash! There are other creative ways to use the starter in cooking which are quicker than baking a loaf of bread, but still give you that tangy flavor, reminiscent of a sourdough loaf.
- 2 teaspoons neutral cooking oil
- 1/2 cup sourdough starter
- 1 tablespoon diced scallions
- 1/2 teaspoon sesame seeds
- 1/4 teaspoon salt, plus more to taste
Heat the oil in a small non-stick skillet over medium heat.
Add sourdough starter discard to the hot pan.
Sprinkle in scallions, sesame seeds, and 1/4 teaspoon of salt into batter.
Let the pancake brown for 3 minutes and then flip and brown on the other side for another 2 to 3 minutes.
Sprinkle with salt.
Serve with dipping sauce of your choice. (I make a quick combo of soy sauce, rice vinegar, and chili crunch)