Whatcha got?

Made biscuits and they were ok, but prefer traditional baking powder and buttermilk.

Cheese straws

Recipe?

Pancakes, chocolate chip cookies and scones are three that I keep getting asked to make again.

Recipes?

Max06 said:

---

Recipes?

---

Probably easier to join a group like the one below. Lots of good recipes are shared. Or google. Here is the cookie recipe I use but not too practical to post a lot here.
https://www.facebook.com/groups/1504644266948303/

Sourdough Discard Chocolate Chip Cookies
These soft, chewy chocolate chip cookies are the best way to use up your sourdough discard!
Prep Time15minutes mins
Cook Time9minutes mins
Total Time24minutes mins
Course: Dessert, Snack
Cuisine: American

Equipment
Baking sheet
Mixing bowls
Measuring spoons
Scale/measuring cups
Whisk
Spatula
Hand mixer or stand mixer with paddle attachment optional
Cookie scoop
Wire rack
Ingredients
cup (93.75 g) all-purpose flour
teaspoon baking soda
scant teaspoon salt (scant = a little less)
cup (56 g) unsalted butter room temperature
cup (100 g) brown sugar light or dark, packed
cup (58 g) sourdough starter discard unfed
1 large egg yolk room temperature
1 teaspoons vanilla extract
cup (60 g) semi-sweet chocolate chips
Instructions
1. Preheat oven to 350F/177C. Line a baking sheet with parchment paper (optional).
2. In a medium/large bowl, cream together the butter and brown sugar until very well combined (2-3 minutes). Mix in the sourdough discard followed by the egg yolk and vanilla extract.
3. In a small bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients just until the flour streaks are gone. Mix in the chocolate chips.
4. Scoop cookie dough balls (about 2 tablespoons each) onto a baking sheet 2-3 inches apart. Top with extra chocolate chips (optional).
5. Bake on the middle rack until the cookie edges are lightly golden (8-11 minutes).
6. Recommended: scoot your cookies! Right out of the oven, place a slightly larger round object (biscuit cutter, large cup, etc.) over the cookie and scoot it around to bring the edges in, making the cookie perfectly round.
Also feel free to sprinkle the cookies with flaky salt!
7. Let the cookies cool on the baking sheet until they're firm enough to transfer to a cooling rack (5-10 minutes).
Notes
Sourdough discard: This is the part of the sourdough starter that does not get fed. Fed sourdough starter can be used but is not recommended as it may yield cookies with a floury flavor.
Measuring flour: To prevent dry/puffy cookies from over-measuring flour, use a scale to weigh the flour in grams. If using measuring cups, spoon it into the cups and level it off with a flat edge.
Storage: Store cookies at room temperature in an airtight container for up to 1 week or in the freezer for up to 1 month.
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 196mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 195IU | Calcium: 20mg | Iron: 1mg

I just made these this past weekend - definitely keeper recipe

https://www.tastesoflizzyt.com/sourdough-pancakes/#wprm-recipe-container-16158

These scones are also good. Other good recipes on the page as well.

https://www.farmhouseonboone.com/sourdough-scones/