![]() ![]() Realistically, sourdough discard and sourdough starter are the same thing - it's just that sourdough discard is unfed so lacks the leavening power of active sourdough starter. If you're like me and feed your starter daily (and always have a bubbly jar ready to go) then adding active, fed sourdough starter is perfectly fine too. It should be less than 2 weeks old for this purpose. Sourdough biscotti can be a great way to use up a large amount of discard as it uses 150g. If you don't have a sourdough starter, use this recipe to get yours started today. You can use either sourdough discard or bubbly sourdough starter for this recipe - it will not make any difference. If you prefer a softer cookie, why not try these sourdough discard snickerdoodle cookies or these sourdough chocolate chip cookies? These sourdough sugar cookies are also perfect to decorate! Sourdough Discard or Sourdough Starter? You might recognise biscotti from your favorite cafe - they are often displayed in large jars on the counter as a simple accompaniment to coffee. ![]() You really need to dunk them into a beverage to soften (but you don't have to). This crunch makes them perfect to serve with espresso, capuccino, dessert wine or even a pot of tea. These Italian cookies are best known for their very crunchy texture which is a result of baking them twice. I've added 8 ideas for flavor variations to get you started! What is Italian Biscotti?īiscotti is a crunchy cookie that normally contains nuts, spices and dried fruits. ![]() I've made this recipe with hazelnuts, cranberries and mixed spice - but you can literally add anything you like - from roasted nuts, dried fruits, flavored and chocolate chips, lemon and orange zests. Perfect served with espresso, dessert wine or a hot cup of tea, these Italian sourdough biscotti are such a simple way to use your sourdough discard. Sourdough biscotti are crunchy, twice baked Italian cookies made with sourdough starter and your favorite nuts and dried fruits. ![]()
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