Those who make bread with sourdough know this: at every refreshment you end up with excess, which is often thrown away. Avoid waste with these recipes with leftover sourdoughHowever, it is possible. There are 3 recipes, perfect for honoring every gram of flour and sourdough.

What is excess sourdough

The sourdough should be refreshed often: better every day if you keep it out of the refrigerator, at least once a week if you decide to keep it in the refrigerator. Whether it is solid (sourdough or mother yeast) or liquid (called licoli – that is, mother yeast in liquid culture) the procedure is always the same: you take a part of old yeast, add a part of water and another part of flour (in different quantities depending on the management that has been decided to carry out) and the rest is thrown away. Like this every day. How to overcome the problem of that amount of yeast that usually ends up in the garbage? With these 3 recipes found below.

2 recommendations

1. The excess sourdough used must be a maximum of one day old. This is because the more time passes, not only does it obviously become less and less functional for leavening, but it acquires acidity, and the final product would be less pleasant on the palate.
2. In these recipes below we talk about solid sourdough (with refreshment 1:1:0.5); in case of licoli, you need to add a greater dose of flour.

3 recipes with leftover sourdough

1. Piadine with extra virgin olive oil

Ingredients for 4 piadinas

• 150 g of 0 flour
• 100 g of excess sourdough
• 80 g of water
• 2 heaped tablespoons of extra virgin olive oil
• 6 g of salt

Method

1. Dissolve the excess sourdough in the water.
2. Add the flour and start kneading.
3. Add the salt while continuing to knead and lastly the oil little by little.
4. When the dough is smooth and elastic, form a ball, cover with cling film and leave to rest for half an hour.
5. Take the dough, divide into 4 parts of equal weight and form balls. Leave to rest for an hour covered with cling film.
6. Roll out each of the balls with a rolling pin.
7. Cook each piadina on both sides in a hot non-stick pan for a couple of minutes, turning often.

2. Breadsticks with excess sourdough

Ingredients (for approximately 25 breadsticks)

• 100 g of solid sourdough
• 25 g of re-milled semolina
• 35 g of flour (I like 2, but 0 or 1 is fine)
• 1 and a half tablespoons of extra virgin olive oil
• 50/60 ml of water (depends on how much your flour absorbs)
• 2 g of salt

Method

1. Knead the sourdough with the flours and water.
2. Add the oil and, only at the end, the salt. Knead until the mixture is smooth, firm, but not hard.
3. Make a ball and let the dough rest for half an hour, covered with a cloth.
4. Roll out the dough into a long rectangle using the re-milled semolina flour as a base.
5. Sprinkle the surface with oil and salt, if you like breadsticks with salt on the surface. Then sprinkle with semolina.
6. Cut the breadsticks along the short side, take the two ends and place the breadsticks on a baking tray covered with baking paper: they will lengthen and you will obtain stretched breadsticks. If you want to get the effect you see in the photo, roll them up on themselves
7. Cook in a ventilated oven at 200° for approximately 15 minutes.

3. Crackers with surplus

Ingredients for approximately 35 crackers

• 150 g of excess sourdough
• 50 g of 0 flour
• 5 g of salt
• 25 ml of extra virgin olive oil
• 25 ml of water

Method

1. Dissolve the excess sourdough in the water.
2. Add the flour and start kneading. Add the salt and finally the oil, continuing to knead. Form a smooth dough and let it rest covered with cling film for about 30 minutes.
3. Take the dough again and help yourself with the rolling pin, roll out a 2/3mm thick sheet.
4. Cut the pastry into rectangles, prick the surface and place them on a baking tray covered with baking paper.
5. Cook the crackers at 200° fan until golden (about 12 minutes).