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aaronatthedoublef.Today's King Arthur email featured a piece on using sourdough "discard" in pasta:
Pretty neat. And I know it's called "discard" but does anyone really discard some of their starter?
Has anyone ever used starter as a batter for frying? Coat chicken in starter and fry it? I found this online.
I usually discard the rest of my rye starter when I feed it, because I haven't really found anything to make with it yet.
I didn't see a specific video for using the sourdough starter as a coating for chicken, but I saw recipes that used it in waffles that are served with the chicken.
I've never fried chicken. My Mom used to coat chicken with flour and some seasoning, then fry it in bacon grease. We loved it, but we now know that is not the healthiest combination, and it took her a long time, as there were eventually eight of us kids. She embraced Shake 'n Bake when it came out, and who can blame her?
I've never made pasta, so I will probably start with a non-sourdough pasta recipe. I hope to make it some time in the New Year, while still riding out the pandemic.
I think the hard part of making pasta is to figure out how to utilize the space needed for the project. It has been different for every kitchen we've had. I think you'll have fun with pasta. It's really not hard once the kitchen space is figured out. The taste and texture makes it all worthwhile.
Spacing will be different for different pastas as well. Gnoochi will be different from lasagna from ravioli.
My mom embraced shake n bake as well but she also used corn flakes and even Jays potato chips!
aaronatthedoublef.
