How to use up leftover sourdough starter.

Any hobby baker who cultivates a levain for daily use will come across this. You should throw away about 3/4 of your sourdough starter every day and replace it with an equal amount of flour and water. Normally you bake a brand new levain bread with it. But that does not happen every day, and you soon have a pool of leftover sourdough starter.

You can make delicious food from this sourdough bread that, moreover, and unlike a beautifully risen sourdough bread, are also prepared quickly. They all fit wonderfully with our Labneh , Ricotta or Berloumi . Before you know it, you’re intentionally going to collect your leftover sourdough for these Savoury Pancakes, levain wraps, flatbread, muffins and sourdough waffles.

Savory pancakes with spring onion

Mix 200 grams of levain with 120 grams of milk , 2 grams of salt and 2 grams of black pepper . Add 60 grams of finely chopped spring onion and mix well.

Heat a frying pan with a little corn oil until hot. Pour the batter into the pan in a circular motion. Use a circular motion and move the pan until it is completely covered with batter. Bake for about two minutes and turn the pancake until the other side is also nicely baked. Let cool and on to the next.

Flatbread from leftover sourdough starter.

Mix the levain you want to get rid of with salt and other herbs. These can be dry and/or fresh herbs. Or mix in a little shaved Parmesan. For a thinner flatbread you can add some water but this all depends on how thin or thick your sourdough starter is. The best result you get with a batter somewhat like a thick pancake batter.

Fry the batter in a hot pan with a large amount of olive oil. Just like you would do with a pancake batter. The thicker the batter the longer you have to bake the flatbread. Once it’s done you’ll have a bit of a chewy (but tasty) flatbread with crispy edges. Perfect to fill with our Labneh, Berloumi or Ricotta from Berloumi.

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