Vegan Sourdough Discard Chocolate Chip Cookies

[@d.d.810]

Yes more discard recipes - cinnamon rolls next maybe? :) Also enjoyed the format of this video

[@retto1155]

These cookies look amazing but also this whole video I was so distracted cos LISA you're STUNNING oh my god like it went from "wow thanks for explaining the role of different kinds of sugar in cookies" to "WOW HI LISA" then back to "this is a reasonable amount of chocolate chips for this recipe"

[@ThePotThickens]

Ooh, sourdough discard. Yummy. I’ll have to try that.

[@rockinstrawberries]

“Just beat it into submission” 😂😂😂

[@bettybogle5141]

Quarantine or not, sourdough helps my digestive system. Thank you fir the recipes!

[@AndxxNatalie]

I can't keep my sourdough alive, but Imma keep trying so please yes to more recipes!!

[@margscarpone]

Your comment on the difference between brown sugar and white sugar just explained why my (not these but previous) cookies were super chewy. Mind blown.

[@allisonjones-lo6795]

I am a late bloomer to sourdough. started my starter on 2-15-2022. I have made pancakes, cornbread, and tortillas with sourdough starter that was not b=good enough to bake bread. I have loved them all! I am trying my first loaf today 3-17-2022.

[@ArtandAudacity]

Yaaaaaas!!! I don't have the words to describe how excited I am to try this recipe 😀😀😀

[@Mmmelisssa]

I vote for more discard recipes. Have I ever made sourdough? No.. hahaha but I love watching cooking/baking videos.

[@SamElle]

OOOO i didnt even think to use my sourdough discard!!! Yes to reusing things and less food waste!!!

[@hellosharon]

Love the addition of salt on top of the cookies too!

[@marybethhourigan416]

Were back in full quarantine in Ireland and I just started my sourdough. Keep the recipes coming!!!

[@Thevietvegan]

Whooo!! Sourdough time!

[@marybethhourigan416]

@@Thevietvegan I've had a couple of Frisbee loaves but I have hope. 😁

[@Thevietvegan]

Eventually you start to learn what the dough should look like!! I still get my occasional frisbee loaf but it's still delicious bread in the end!

[@marybethhourigan416]

I turned them into breadcrumbs and stashed them in the freezer. No waste!

[@nutritionalyeets]

I’m still making sourdough!!! I’m so here for more discard recipes. I’m gonna make these ASAP, they look soooo good

[@camillemartinet9468]

Yessss thank you! I never know what to do with my discard.

[@gehirnkaefer]

These look really good....I also started baking sourdough bread in quarantine, so I'm very interested in some discard recipe ideas! I often don't really know what to do with it and don't want to throw it away...

[@careTWOdance]

I'm so glad I joined the sourdough train during this pandemic. There's something really satisfying about baking your own delicious bread. I would love to try your sourdough discard cookie recipe!

[@daniellegoodman-shaver8995]

This is perfect timing! I just started making sourdough bread! I’ve been slowly making more difficult bread recipes throughout all the quarantines and now I’ve gotten to sourdough! Just made my first loaf last night!

[@baldistsommer]

I started my sourdough journey at the beginning of 2020, before the craze started, and it's still going strong, so I'd LOVE more discard recipes :D

[@ViperBurlesque]

Yay!! I always wonder what to do with my discard, thank you for this!

[@angelinaraquel2571]

I love this! I love your personality and music choice. I just started making sour dough in this third wave so... thank you. I appreciate you!

[@dashrubberbear]

I don't bake, I don't have sourdough, I cannot really eat sugar or cookies, but I LOVED the video xD thank you, Lisa 💜☀️

[@VeganHeartedly]

Same! Well done! 👍🏻✌🏼💕

[@whylilac]

Love this! My sourdough situation is getting out of hand so I'm always looking for more ways to use up discard. So far I've tried crumpets, pizza dough, kimchi pancakes, scallion pancakes, reg pancakes (love a good pancake obvi). Will try this cookie recipe this weekend. More sourdough discard recipes please!

[@Toralya]

These look so delicious! What a great concept, and also a beautiful execution!

[@Jaxk06]

I know this is an old video but I’m just learning all about sour dough. More for gut health..I’ve always made our own breads though and it’s so much fun.

[@eatwithafia]

Exciting! I have some discard and love cookies

[@nikowearden252]

yesss please more discard recipes !

[@asmith799]

You are so adorable! I love your spunk and comedy

[@do6the5cool7wip]

King Arthurs sourdough pancake recipe was so good! You could probably veganize it.

[@JustSheilz]

Yes!!! Love discard recipes! (sorry im way behind watching videos)

[@leeflesher3688]

It makes me feel weird that there are stages/waves of quarantine. Like is it not still March 2020??? Time is moving so weirdly and all I know is that I need to change my pj's sometimes and go to the store (danger zone) when the house is empty of food. Anyway, love your videos, and any recipe you make and upload is a good recipe!

[@mayamiyazaki150]

Hello beautiful🥰 Thank you for a soothing video❤️

[@Lydia-th5jh]

If you store cookies in a container with a piece of bread, they stay softer longer!! I don't know why it works but it does haha. It can just be a small piece of bread, I usually use the butt of the loaf.

[@munajedski]

I've found that Dominos sugar manufactured in New York or California doesn't use bone char to process their sugar. Double check though that this is still true.

[@YassmineWantsPeace]

Omg you're so funny😂💚 and those cookies...wow🤤

[@michellearchambault6555]

Can’t wait to try this recipe! I am currently in the waiting for my starter to double phase. I have been feeding twice a day for 5 days now. It is getting cold here in New Hampshire and I think my house is a little on the cool side. I have wrapped a towel around my starter to help keep in warmer. I would appreciate any suggestions you may have on how to get my starter to double. 😊Thank you! Would love more discard recipes!

[@Thevietvegan]

Hmmm what's the ratio you're feeding at? 1:2:2? I feed mine 1:5:5 because Carter is stronk boi but I'd recommend feeding working up to a 1:4:4. Also, my kitchen is super frigid too. I usually stick Carter in a drawer, one of my cabinets covers a vent and its a bit toastier in there haha. Also what do you feed your starter?

[@michellearchambault6555]

@@Thevietvegan the recipe I started with is 150g of whole wheat flour, 150g water. Discard 50% then feed with 75 g ww flour & 75g of water. On day 5 switch from whole wheat flour to unbleached bread flour, feed twice a day. I wish I researched a little more before starting. 🤦🏼‍♀️ I will try putting it in a cabinet, that is a good idea ! Thank you!

[@Thevietvegan]

Ok it looks like you're feeding a 1:1 ratio. Honestly, I suggest going down to a micro-feed (what I do). It just used less starter so you can feed it less and get it stronger. So start a new jar, take 5 g of your hungry starter, then add 15 g flour (i use a blend of bread flour, rye and whole wheat), and 15 g water. Let digest for 12 hrs, then remove 30 g, and refeed 15 g flour and 15 g water. Your starter might be doubling and then deflating because it needs more food :)

[@Thevietvegan]

@@michellearchambault6555 also, if you abruptly change the flour your starter is used to, it can get a bit confused and mad, so it needs some time to adjust. Were you following the king Arthur flour sourdough starter guide? I started with that too and had issues too. I wrote a post about troubleshooting my starter here: bit.ly/3ebH7El

[@michellearchambault6555]

@@Thevietvegan thank you! I like the idea of feeding it less and having less discard. I am trying to use my discard, but I was accumulating more than I could use.

[@samanthagillan]

I'm a wave three sourdough baker and would love to see more discard recipes!

[@therealericameyer]

I need a sourdough pizza dough! (Ps. You’re so cute!)

[@juliaskeen3373]

How was your discard loaf compared to your standard one? It looks beautiful but did it taste the same/ was the texture good?

[@Thevietvegan]

Maybe sliiiightly more sour but otherwise everything was basically the same

[@juliaskeen3373]

@@Thevietvegan Awesome! Are you planning on posting a recipe for the discard loaf to your blog? I'm making the cookies right now and I'm so excited to have more uses for discard!

[@Thevietvegan]

It's the same as my regular sourdough loaf, just instead of levain I use the equal amount of discard :)

[@artofthebudget]

ok, random question, you discard now that you have an established starter? i never discard and it's been fine.....are you discarding because you are getting too much from feeding it? just curious if i am missing a step.....cookies look yum!

[@Thevietvegan]

I have been hearing from a lot of people who don't discard at all, but usually I feed my starter 2x a day, and I discard everything BUT 5 g, and then I feed 1:5:5 (5 g starter, 25 g flour blend, 25 g water), and the discard is what I use to bake these extra recipes with. How do you not discard? How often do you feed it? I find that if I don't discard, I have to feed my starter more often, because it has more that needs to be fed (if that makes any sense).

[@heatherbaldwin2099]

I think if you don't discard, then over time your starter gets weaker as you're going to be adding proportionally less food. If you don't add enough flour to feed it can even go mouldy.

[@heatherbaldwin2099]

Having said that, if I'm baking regularly, I do the scrapings method. Feed to make up enough starter to make a loaf, leaving just enough starter to feed it up for the next batch - so if you use 100 g in a loaf, keep 10g starter and put it in the fridge. Then 8-12 h before you want to bake your bread, take it out, feed it (if you do 1:5:5 you'll end up with 110g), use 100 for your bread and the remaining 10 set aside for next time. I find it works pretty well but if I've kept it in the fridge for a while I do find it need to feed it up once or twice and have at little discard from that before I use it, but I'm not drowning in discard anymore.

[@MadeleinesVego]

@@heatherbaldwin2099 I do the same. If the recipe calls for 80g of sourdough I make around 100g. Theb I have 20g leftover which I store in the fridge until I want to bake again. If the sourdough starter has been untouched in the fridge for 1 week or longer I make sure to double feed it before I bake so that it is very active again. With double feeding I just feed it to a small amount once. Then I take a small amount of that and feed for the amount that I need for the dough + some extra for saving.

[@La_Musse]

👍👍👍

[@SMsneakyninja]

Nice nails!