I have made many sourdough recipes in the blog, but I wouldn’t call myself as someone good at baking with sourdough. But this lock down has made me experiment with sourdough, understand it better and develop recipes with it. Most of the recipes you find in blogs are made in colder parts of the world and when you try it in a hot place, it will definitely mess up the recipe. So finding the perfect procedure of working sourdough in a hot country took me a month of experimenting with various recipes and failing at most of them. And then finally I understood the concept and after that there was no looking back.
But why stop with just me. I wanted to share my knowledge to other too, so have planned on an online course. Take a look at the picture below. I will be teaching you how to make your starter and then bake six amazing breads with that. If you are interested, do whatsapp me to know the detail. If you work with sourdough, you would know that the discard is quite a problem. We don’t want to waste the discard and finding a good recipe to use it up is also tough. Discard is unfed starter and it will have a good sourdough flavour to it. I have seen people using discard in crackers, scones, biscuits and even chocolate cake. I have made some savoury crackers previously.
And I have used discard in rotis, dosa batters and anywhere where I won’t feel the sourness. today I decided to bake a banana bread with my discard. You can easily use discard in any of your recipes. If your starter is a 100% hydration starter, then it has equal amounts of water and flour. So if I take 100 gm of discard, it has 50 gm of flour and 50 gm of water. When using it in recipes, you just need to reduce 50 gm flour and 50 gm of liquid from the recipe and use the discard instead. So that is what I did in my oats banana bread recipe. Did some changes and incorporated the discard. And we had it for breakfast today. It was such a hearty filling breakfast. As you can see, sugar I have added very little and so the muffins are mildly sweet. You can even toast them, apply some jam or butter and enjoy.
Makes 12 large Muffins
Whole Wheat Flour – 150 gm
Rolled Oats – 50 gm
Salt – 1/2 tsp
Banana – 180 gm, mashed well
Brown Sugar/ Jaggery Powder – 50 gm
Baking Powder – 2 tsp
Unfed Sourdough Starter – 100 gm
Milk – 150 ml
Coconut Oil/ Ghee/ Melted Butter – 30 gm
Chopped Walnuts, Choco chips – Optional
Preheat your oven to 180C.
Mash bananas with sugar.
Add oil, vanilla essence, milk, sourdough discard and coconut oil.
Mix well and set aside.
Mix wheat flour, oats, baking powder and salt.
Add it to the liquid ingredients and gently mix everything. Do not over mix.
Drop batter into muffin moulds.
Bake in preheated oven for 30 minutes or until a tooth pick inserted comes out clean.
Remove from oven, cool for two or three minutes and remove from mould.
Serve it warm.
Eggless Whole Wheat Banana Muffins with Sourdough Discard
- Whole Wheat Flour - 150 gm
- Rolled Oats - 50 gm
- Salt - 1/2 tsp
- Banana - 180 gm mashed well
- Brown Sugar/ Jaggery Powder - 50 gm
- Baking Powder-2 tsp
- Unfed Sourdough Starter - 100 gm
- Milk - 150 ml
- Coconut Oil/ Ghee/ Melted Butter - 30 gm
- Chopped Walnuts Choco chips - Optional
- Preheat your oven to 180C.
- Mash bananas with sugar.
- Add oil, vanilla essence, milk, sourdough discard and coconut oil.
- Mix well and set aside.
- Mix wheat flour, oats, baking powder and salt.
- Add it to the liquid ingredients and gently mix everything. Do not over mix.
- Drop batter into muffin moulds.
- Bake in preheated oven for 30 minutes or until a tooth pick inserted comes out clean.
- Remove from oven, cool for two or three minutes and remove from mould.
- Serve it warm.