Do you have a sourdough starter that you are feeding everyday or every week? I do! Every time I feed my starter, I try to find recipes that include the sourdough discard so I am not wasting all that flour. So far, I have made rosemary sourdough crackers, peanut butter sourdough cookies, sourdough pancakes, double chocolate sourdough waffles and most recently almond sourdough biscotti. You can probably find a lot of sourdough recipes on crackers, cookies and pancakes, but biscotti, not so much. Plus the biscotti recipes I found typically use a 50% hydration sourdough starter, which means I have to convert my 100% hydration sourdough starter first to a 50% starter before I can make my biscotti. So in the end, I decided to make my own biscotti recipe using my 100% sourdough starter. It involved studying numerous basic biscotti recipes and calculating flour to water ratios to incorporate my sourdough starter discard. I was worried about how it will turn out but, it is so good that if there’s a biscotti contest, it will easily win top 3 (and nobody would even be able to guess that it’s made with sourdough starter discard!).
Can you use any type of sourdough starter?
Absolutely, as long as it’s a 100% hydration sourdough starter. 100% hydration just means it’s 1 to 1 ratio of flour to water. Your 100% hydration starter can be made with any type of flour. My sourdough starter is made with rye, all purpose flour and water. When I feed it, usually once a week (I take it out of the fridge and leave it to rest in room temperature for 2 hours before I feed it), I use 50g organic rye flour and 50g all purpose flour with 100g room temperature filtered water. The amount of starter that I actually keep for feeding is around 25g, which means I discard around 200g matured starter each time.
After the biscotti are completely cooled, I like to store them in a sealed glass container. They can be kept up to a month! If they turn soft, there’s an amazing trick. Simply turn the oven to 250°F, pop in the biscotti for 15 min and turn off the oven, leaving the biscotti in the oven to cool down slowly. They will taste just the same if not better with a more concentrated flavor.
Can you add other dried fruits and nuts?
You can add any kind of fruits and nuts that you like. I recommend a maximum of 2 cups of fruits and nuts mix. When you have too much fruits and nut, it will be hard to keep the dough together, especially when you slice the dough for your second bake.
Almond Sourdough Starter Discard Biscotti
Level: (easy to hard)
Yield: 22-24 biscotti
Ingredients:
Dry Ingredients
2 cups all purpose flour
1/2 cup almond flour (you can substitute with all purpose flour instead)
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon orange zest (one whole orange, or one whole lemon)
1 tablespoon honey (you can substitute with sugar instead)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Instructions:
Preheat oven to 350°F degrees
Mix all the dry ingredients in a large bowl
In a separate bowl, cream together all wet ingredients except for the sourdough starter discard
Stir in the sourdough starter discard in the wet mixture
Combine all the dry and wet mixtures until blended. Do not overwork the dough otherwise gluten will develop and make the biscotti chewy
Divide the dough into 2
Roll each dough into 10″ long and 4″ wide rectangle (roughly 1 1/2″ thick)
Line the baking sheet with parchment paper and bake for 30-35 min until lightly golden
Let cool for 10 minutes and then cut into 1″ thick wedges
Turn the wedges on the side for second bake
Reduce the oven heat to 325°F degrees and bake the wedges for another 15-18 min until golden brown on the edges
Let cool completely before storing them in an airtight container
Baking it for the third time really sealed the flavors and make them very crispy. If you like crunchy snacks like these biscotti, you will like my crunchy vanilla almond granola. Or if you are using your sourdough to make some pizza dough, here’s a fun twist to using your pizza dough.
More baking posts for you!
Double Chocolate Sourdough Starter Waffles
Strawberry Chocolate Buns With Sourdough
Cherry Oat Bars
Thank you for taking the time to read my post. Leave a comment or share it with others that will enjoy it as well.
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Biscotti are hard, crunchy cookies as they are usually baked twice - the word biscotti is derived from Italian - "bis" meaning "twice" and "cotti" meaning "cooked". Usually the dough is formed into small loaf shapes (similar to a ciabatta loaf) and baked for around 20 minutes, then cooled slightly before slicing.
Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.
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.
Their hard texture makes them perfect for dunking into your hot drink, or even wine. To make biscotti, the dough is shaped into a loaf shape and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard.
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.
As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.
Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.
The Different Degrees of Biscotti. Time, temperature, thickness, sugar quantities etc will all affect the final product. But, with that being said, it is a rather simple recipe. The main rule of thumb is to ensure you do not over bake it.
One of the reasons biscotti is the perfect crunchy treat is its double-baking process. After the initial baking, the biscotti is sliced and then baked again, which gives it its unique dry and crunchy texture.
—you slice them with a serrated knife at a slight angle and bake again. Is biscotti supposed to be hard? Yes! The cookie is hard and crumbly, which makes it perfect for dunking in warm beverages like coffee or—pro move—hot cocoa.
You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.If you stir it in, the flavor will become more sour.
With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!
If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.
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.
The best way to make soft biscuits crispy again is to put them in the oven at a low temperature (200–250°F) for about 10 minutes. The heat will help dry out the moisture in the biscuits, making them crispy again.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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How do you store the biscotti fresh?
How do you store the biscotti fresh?
Almond Sourdough Starter Discard Biscotti
