Bite Sized: Sourdough Discard Fry Bread

Don't throw away that sourdough discard!
Fry bread, the friendly to your tummy toast. With Everything Bagel seasoning...

[@richh1576]

Similar to Hungarian 'Lagos' (Laagosh) ... only use deeper oil ... then top with crushed garlic, shredded onions, cheese. Yum

[@GooseberryHollow]

I’d never heard of those and a quick google search made me say ‘yum’. I could see me sinking my teeth into those, ideally from a cart in Budapest. I can see me trying that recipe. Thanks for the heads up!

[@Harphoney]

Smartest idea I’ve seen for discard ! I’ve watched many on YT throw it down the sink, what a waste. Great and yummy idea sir!

[@GooseberryHollow]

Glad it was helpful! When I first saw this, I, too, was intrigued…

[@thenickfoxx]

Thats crazy. Those people must have the plumber over every month seeing as it would clog up the pipes in no time

[@heidisnow]

That looks great!! I haven't managed to make my own starter yet.

[@firstcannon4568]

A favorite of mine. I just fry it in butter with 3% sea salt ... sooo good

[@throttle4593]

Excellent idea!

[@GooseberryHollow]

Thanks! I’d like to take credit, but I’m afraid brains far better than mine came up with this idea, long before I came along. 😂 Happy to share it!

[@cookingwithmamatheresa409]

Looks so good!!

[@GooseberryHollow]

Thanks, Mama T! Appreciate the shout out!

[@bryanharrison3889]

This is equally good with just butter in the pan. nothing else. butter your pan, put in the starter, fry it up, flip it, put it on the plate, eat it plain.

[@GooseberryHollow]

Bryan is right, one can forego any seasonings or additional ingredients, having a plain discard fry bread, with either oil, butter or margarine, whatever oil you prefer using. It’s something I do, too, although admittedly, it’s not as frequently as flavouring my bread. When I do use butter, even salted butter, I find sprinkling salt on the still wet discard, right after putting it in the frying pan, does wonders. As the discard is completely unsalted, even salted butter may not hit your personal flavour preference. Of course, those on low/no sodium diets or aren’t salt fans, obviously avoid the pinch altogether. Try it without salt the first time, added small amounts in subsequent attempts, until you reach the seasoning level you like. Thanks, Bryan! Your tip is a good one!

[@katieonly_love196]

Great thank you 🙏

[@GooseberryHollow]

It’s my pleasure! Glad it made you happy…

[@peggymason7438]

I've made fry bread that way before too!! 😋😋😋

[@GooseberryHollow]

It’s great, isn’t it? :D I start my coffee, make the fry bread and both are ready one after the other. Love starting the day like that!

[@peggymason7438]

@@GooseberryHollow Yes! Only takes a few minutes and so easy. I always have SD discard. Good as a basis for things like cream cheese, a few capers and smoked salmon or whatever toppings you like for brunch. Lunch, or dinner too.

[@sympt0ms.]

AH, I know it's just cause you're from the east coast, but your voice reminded me of Stuart Maclean and it did my heart some good this morning. Cheers from the prairies. Have you ever tried minced apple and some citrus? I make a little apple fritter dough out of my discard from time to time, it's a hit!

[@GooseberryHollow]

Holy cow! That’s a compliment of the highest order as I think the world of his voice, pace and timbre. I can feel my ego pushing against its restraints… 🤣 And to answer, I haven’t used minced apple & citrus. That, however, is easily remedied by doing it and rest assured I definitely will put that on my to-do list! Awesome idea, thank you!

[@sympt0ms.]

Ah I knew you must be a fan like me, I should have trusted my ear! VinylCafe is #1 Canadian Cultural identifier for me, he was a legend 😊.

[@harrybond007]

recipe: pour in pan and cook, would never have thought of that

[@GooseberryHollow]

I was gobsmacked when I first saw someone do it. And promptly tried it the next morning. Deeeeelicious.

[@joannahollingsworth1503]

I tried this and it looked beautifully golden brown on both sides (a couple minutes on both sides), but when I went in for a bite it was raw in the middle. Any recommendations?

[@GooseberryHollow]

It may be, and this is just a guess, that your starter isn’t as lively as it could be or it’s got a higher moisture content. Both have pretty much the same solution. Mix a bit of fresh flour to your discard, in a separate bowl, and let it sit for a few minutes (from 2 mins to 30 dependent on how rushed you may be), then try cooking it. Alternatively, covering the frying pan with a lid/cover retains more heat and adds a bit of ‘baking’ as opposed to being fried only. Maybe even try doing both. Best of luck, Joanna. Thanks for watching & trying. 🤩

[@BobSchroden]

Lower temp

[@Amanda-dr4ju]

I tried this and it looked beautiful, cooked through perfectly… tasted HORRIBLE. What on earth did I do wrong? Is it an acquired taste? I have a very strong very active starter for reference.

[@GooseberryHollow]

I’m curious as to how you’d describe the flavour. Is it very yeasty? Or perhaps it’s got an acidic tang to it that’s unpleasant?

[@BobSchroden]

No salt in starter means you pretty much need to top it with something that will add flavor...try adding some salt either to the discard or just sprinkle on top instead of the bagel seasoning

[@PermaPen]

Er... I tried this, only got some burnt sludge.

[@GooseberryHollow]

Your starter has to be very active. An inert or a starter that needs to be fed will behave exactly as you describe. There may be another reason why you ended up with burnt sludge, but that would be the leading assumption as to why it’s sludgey. The burnt part, well, that’s entirely under your control. Repeated checks prevents that even if the discard refuses to rise. How often do you feed your starter?

[@PermaPen]

@@GooseberryHollow It's very fresh and lively but it's wholegrain rye, so maybe not so amenable to frying!

[@GooseberryHollow]

@@PermaPen Rye flour has less gluten than wheat flour, ergo, less air trapping pockets. Because fry bread develops its rise quite quickly, the rye flour won’t act like a wheat fry bread. Maybe a low heat and longer time would work. Not sure, but I think I might get a rye starter on the go and test it out. I’d never even thought of mentioning the flour type, despite making rye bread occasionally. Thank you very much for introducing the topic and I’m curious to find out, ‘cuz rye fry bread sounds like something I’d love to eat. :)

[@PermaPen]

@@GooseberryHollow Sigh. Yours did look so delicious....