Crunchy Sourdough Starter Discard Biscotti Recipe (2024)

FAQs

What makes biscotti crunchy? ›

That's right, biscotti (singular biscotto) are crunchy Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, thus uber-dry and crunchy, making them tailor-made to be dipped in a drink.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Cool and store: Cool biscotti on a rack. Store in an airtight container for up to two weeks or freeze for several months.

For softer cookies, simply bake them for a little less time than the recipe specifies. For biscotti that can stand up to dunking, bake until they are as crunchy as you like.

If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

How to store sourdough discard. If you are going to use the discard immediately (within the same day), you can keep the discard at room temperature. This can either be in an airtight container, or in a bowl covered with plastic wrap. It will then be ready to go when you start your recipe.

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

You should toss the sourdough discard from your starter for at least the first 7 days. In this early period, the discard will contain bad bacteria which can potentially be unsafe for you to consume. After about 7 days, your starter should have started to rise and bubble.

How do I know if I ruined my sourdough starter? ›

However, if you detect any strong, putrid, or rancid smells, it is a clear indicator that something has gone wrong. Rancid or Putrid Smell – If your starter has a rancid, putrid, or even rotten odour, then it is likely to have spoiled or have been contaminated.

When Can You Use Sourdough Discard? You can use the discard from your starter to bake, but it's better if you wait at least 7 days before you actually use it. In the first 5-7 days, it's better if you bin or compost your discard because the bacteria will be fighting it out and it will generally smell pretty gross.

Yes! Because they are baked twice, biscotti are hard and crisp.

Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

If the biscotto feels soft, like a piece of cake, give it another 5 minutes in the oven. If it feels firm but still gives a bit when you poke it, take it out for rather soft-textured but still crunchy biscotti.

Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat. If you prefer, you can substitute white whole wheat flour in these recipes. First, choose your flavors.