this post was submitted on 12 Oct 2025
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Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Sourdough Chocolate Chip cookies (www.theboywhobakes.co.uk)
submitted 3 days ago by RBWells@lemmy.world to c/cooking@mander.xyz
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I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I've ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.

One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it's perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.

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[–] TheGiantKorean@lemmy.today 1 points 2 days ago (1 children)

Yes the crackers are really hard not to destroy by yourself! Sadly I'm allergic to wheat now. I do miss those crackers.

[–] RBWells@lemmy.world 0 points 2 days ago (1 children)

Can you eat rye? Or is it too similar? My usual starter is wheat but I've made the crackers with rye, they don't have to rise or anything. I do not think rice would work but rye starter with chickpea flour might work? Teff, if you can get it, is amazing and I don't think related to wheat?

You probably know a lot more about it. Very sorry, that sucks. I like so many things made with wheat flour.

[–] TheGiantKorean@lemmy.today 1 points 1 day ago

Can't do rye, but I can do teff! I've thought about giving gluten free sourdough a try. Maybe one day.