Science of Cooking

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Sourdough Chocolate Chip cookies (www.theboywhobakes.co.uk)

submitted 2 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 (4 children)

An excellent use for sourdough discard! I've made them before (not this exact recipe) and they're so good.

Sourdough discard crackers were very good as well. Excellent with some aged cheddar mixed in.

[–] RBWells@lemmy.world 1 points 2 days ago (3 children)

I do the discard crackers whenever we have a party, everyone loves them, if I make them when no event to share them at, I eat too many! The cookies I can resist, they are more for everyone else in my house, I don't usually want something sweet, but those crackers!

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

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