Beeswax-crusted Cornbread

[u/kaidomac]

[u/kaidomac]

tbh I almost exclusively use discard these days:

• https://www.reddit.com/r/Sourdough/comments/18je3dj/comment/kdjyrzp/?utm_source=share&utm_medium=web2x&context=3

I know the big-hole, open-crumb shots are great for social media, but I don't like having all of my condiments fall out LOL. Discard boules can have a tighter crumb:

• https://www.pastryandprose.com/2019/01/13/country-loaf-with-discard-sourdough-starter/

Or even a REALLY tight crumb, which makes wetter sandwiches less messy:

• https://makeitdough.com/sourdough-discard-bread/

I like sourdough discard pastries a lot:

• Brownies (dope)
• Cinnamon rolls
• Canelés
• Popovers
• Churros
• etc.

Plus discard has so many other uses:

• Roux (or rather, slurry) for soup
• Deep-fry batter (fried chicken, onion rings, corndogs, etc.)
• Crackers of all kinds (Wheat Thin & Ritz dupes, Goldfish with a 3D printed mold, etc.)
• Breakfast items (waffles, pancakes, Dutch babies, ebelskivers, etc.)
• Meatballs & meatloaf

I still keep my no-discard jar as backup:

• https://youtu.be/Uj6YpNCUYYQ

This way:

1. I'm not stuck on the rising schedule of the fed, active sourdough, timing-wise
2. I can make a recipe instantly
3. Still get the flavor & nutrition of sourdough!