A resourceful baked good leverages the excess sourdough starter, also known as discard, and transforms it into a flavorful treat reminiscent of a classic fried pastry. This creation often incorporates diced apples, warm spices such as cinnamon and nutmeg, and a touch of sweetness. The final product presents as a substantial bread, offering a softer texture than traditional loaves due to the sourdough component.
The appeal of this type of bread lies in its ability to minimize waste while creating a delicious and comforting food item. The use of sourdough discard imparts a subtle tang that complements the sweetness of the apples and spices, adding depth of flavor. This method also provides a practical way to utilize a byproduct of sourdough baking that would otherwise be thrown away, aligning with sustainable cooking practices. Its origins likely stem from a desire to maximize ingredients and create affordable, flavorful baked goods.
