{"id":1841,"date":"2020-04-03T05:12:43","date_gmt":"2020-04-03T05:12:43","guid":{"rendered":"https:\/\/labneh.be\/sourdough\/"},"modified":"2020-04-03T05:12:43","modified_gmt":"2020-04-03T05:12:43","slug":"sourdough","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/sourdough\/","title":{"rendered":"Use up sourdough discard"},"content":{"rendered":"\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"has-text-align-center wp-block-heading\" id=\"h-how-to-use-up-leftover-sourdough-starter\">How to use up leftover sourdough starter.<\/h2>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-column1-3\/4\"><img data-recalc-dims=\"1\" height=\"855\" width=\"1140\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/04\/Zuurdesem-flatbread-1140x855.jpg?resize=1140%2C855&#038;ssl=1\" alt=\"sourdough discard flatbread with labneh and za atar, leftover sourdough starter\" class=\"wp-image-1820\"\/><\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size\">Any hobby baker who cultivates a levain for daily use will come across this. You should throw away about 3\/4 of your sourdough starter every day and replace it with an equal amount of flour and water. Normally you bake a brand new levain bread with it. But that does not happen every day, and you soon have a pool of leftover sourdough starter.<\/p>\n\n\n\n<p class=\"has-normal-font-size\">You can make delicious food from this sourdough bread that, moreover, and unlike a beautifully risen sourdough bread, are also prepared quickly. They all fit wonderfully with our <a href=\"http:\/\/labneh.be\/?lang=en\">Labneh<\/a> ,<a href=\"https:\/\/berloumi.be\/ricotta\/?lang=en\"> Ricotta<\/a> or<a href=\"http:\/\/berloumi.be\/?lang=en\"> Berloumi<\/a> . Before you know it, you&#8217;re intentionally going to collect your leftover sourdough for these <a href=\"#lente-ui\">Savoury Pancakes<\/a>, levain wraps,<a href=\"#flatbread\"> flatbread<\/a>, muffins and sourdough waffles.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"lente-ui\">Savory pancakes with spring onion<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size\">Mix<strong> 200 grams of levain<\/strong> with<strong> 120 grams of milk<\/strong> ,<strong> 2 grams of salt<\/strong> and<strong> 2 grams of black pepper<\/strong> . Add<strong> 60 grams of finely chopped spring onion<\/strong> and mix well.<\/p>\n\n\n\n<p class=\"has-normal-font-size\">Heat a frying pan with a little corn oil until hot. Pour the batter into the pan in a circular motion. Use a circular motion and move the pan until it is completely covered with batter. Bake for about two minutes and turn the pancake until the other side is also nicely baked. Let cool and on to the next.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"has-text-align-center wp-block-heading\" id=\"flatbread\">Flatbread from leftover sourdough starter.<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column2-1\/1\"><img data-recalc-dims=\"1\" height=\"570\" width=\"570\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/04\/Desem-met-zaatar-570x570.jpg?resize=570%2C570&#038;ssl=1\" alt=\"sourdough, flatbread, leftover sourdough starter\n\" class=\"wp-image-1826\"\/><figcaption>We mixed our sourdough this time with za&#8217;atar.<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-column2-1\/1\"><img data-recalc-dims=\"1\" height=\"570\" width=\"570\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/04\/Desem-flatbread-570x570.jpg?resize=570%2C570&#038;ssl=1\" alt=\"Sourdough discard, flatbread\" class=\"wp-image-1830\"\/><figcaption>Fry the sourdough in a skillet with olive oil. Just like you do with pancakes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"has-normal-font-size\">Mix the levain you want to get rid of with salt and other herbs. These can be dry and\/or fresh herbs. Or mix in a little shaved Parmesan. For a thinner flatbread you can add some water but this all depends on how thin or thick your sourdough starter is. The best result you get with a batter somewhat like a thick pancake batter.<\/p>\n\n\n\n<p class=\"has-normal-font-size\">Fry the batter in a hot pan with a large amount of olive oil. Just like you would do with a pancake batter. The thicker the batter the longer you have to bake the flatbread. Once it&#8217;s done you&#8217;ll have a bit of a chewy (but tasty) flatbread with crispy edges. Perfect to fill with our <a href=\"http:\/\/labneh.be\/?lang=en\">Labneh,<\/a> <a href=\"http:\/\/berloumi.be\/?lang=en\">Berloumi<\/a> or <a href=\"http:\/\/berloumi.be\/ricotta\/?lang=en\">Ricotta from Berloumi.<\/a><\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-center has-normal-font-size\">Share this page if you want to!<\/p>\n\n\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to use up leftover sourdough starter. Any hobby baker who cultivates a levain for daily use will come across this. You should throw away about 3\/4 of your sourdough starter every day and replace it with an equal amount of flour and water. Normally you bake a brand new levain bread with it. But [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3661,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-1841","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>What to do with a leftover sourdough starter? Don&#039;t throw it away!<\/title>\n<meta name=\"description\" content=\"Everyone who bakes authentic bread has leftover sourdough starter once in a while. This is some delicious avice on how to use up your sourdough leftovers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dezuivelarij.be\/en\/sourdough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flatbread with sourdough discard.\" \/>\n<meta property=\"og:description\" content=\"These days almost everyone is making sourdough bread, so from time to time everyone has some sourdough left over. 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On our recipes page you will find a lot of delicious salad recipes. If you want to get started yourself, you will find many salad tips for the tastiest salad below. Salad with our\u2026","rel":"","context":"In \"lettuce\"","block_context":{"text":"lettuce","link":"https:\/\/dezuivelarij.be\/en\/tag\/lettuce\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2021\/06\/Berloumi_Logo-zuivelarij_RGB_HighRes.png?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":9232,"url":"https:\/\/dezuivelarij.be\/en\/zuivelarwei\/","url_meta":{"origin":1841,"position":1},"title":"Zuivelarwei","author":"De Zuivelarij","date":"January 20, 2025","format":false,"excerpt":"Zuivelarwei What is cheese whey? Cheese whey is the liquid that remains when milk is processed into cheese. The composition of the whey can vary, depending on what cheese was made from the milk. Sometimes the whey can be sour, like with yoghurt. Sometimes the whey is sweet, like with\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"kaaswei","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?fit=1200%2C546&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?fit=1200%2C546&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?fit=1200%2C546&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?fit=1200%2C546&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2023\/01\/Zuivelarij-11_kaaswei_2-Middel.jpg?fit=1200%2C546&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15527,"url":"https:\/\/dezuivelarij.be\/en\/berloumi-saffron-tomatoes-risotto\/","url_meta":{"origin":1841,"position":2},"title":"Berloumi | cherry tomatoes with saffron | risotto Milanese","author":"De Zuivelarij","date":"March 11, 2020","format":false,"excerpt":"Risotto Milanese. Finely chop 100 g onion and fry for at least 8 minutes, gently in 5 cl olive oil. Add 1 clove of finely chopped and\/or crushed garlicand leave to stew for another 1 minute. Add 200 g of risotto rice and leave to fry in the oil for\u2026","rel":"","context":"In &quot;Geen onderdeel van een categorie&quot;","block_context":{"text":"Geen onderdeel van een categorie","link":"https:\/\/dezuivelarij.be\/category\/geen-onderdeel-van-een-categorie\/"},"img":{"alt_text":"Saffron risotto with cherry tomatoes.","src":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2017\/06\/DSC_0707-1140x760.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2017\/06\/DSC_0707-1140x760.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2017\/06\/DSC_0707-1140x760.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2017\/06\/DSC_0707-1140x760.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/berloumi.be\/wp-content\/uploads\/2017\/06\/DSC_0707-1140x760.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":4275,"url":"https:\/\/dezuivelarij.be\/en\/guacamole\/","url_meta":{"origin":1841,"position":3},"title":"Labneh Guacamole","author":"De Zuivelarij","date":"February 27, 2024","format":false,"excerpt":"According to my daughters, I make the tastiest (labneh) guacamole in the whole world. I owe that not only to this guacamole recipe, but also because I only make guacamole when the avocados are well ripe. So don't put guacamole firmly on your weekly menu, because it's rare that avocados\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2025\/07\/Labneh-Guacamole-1-scaled.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":9947,"url":"https:\/\/dezuivelarij.be\/en\/fried-lemon\/","url_meta":{"origin":1841,"position":4},"title":"Labneh with crisp leeks and citrus.","author":"De Zuivelarij","date":"August 30, 2022","format":false,"excerpt":"By saut\u00e9ing the fried leek in lots of oil first, you get rid of all the moisture at the beginning. Afterwards, the leek will crisp up in the oil and get nice and chewy. That's exactly what we want with our creamy Labneh. If you were to fry the leek\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/02\/Labneh-met-gefrituurde-prei-en-opgelegde-citroen-Middel-977x760.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/02\/Labneh-met-gefrituurde-prei-en-opgelegde-citroen-Middel-977x760.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/02\/Labneh-met-gefrituurde-prei-en-opgelegde-citroen-Middel-977x760.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/labneh.be\/wp-content\/uploads\/2020\/02\/Labneh-met-gefrituurde-prei-en-opgelegde-citroen-Middel-977x760.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":23129,"url":"https:\/\/dezuivelarij.be\/en\/paneer-korma-met-geroosterde-bloemkool\/","url_meta":{"origin":1841,"position":5},"title":"Paneer korma with roasted cauliflower","author":"De Zuivelarij","date":"February 10, 2026","format":false,"excerpt":"Paneer korma with roasted cauliflower Paneer korma is a mild curry from northern India. With influences from Mogul cuisine, it almost always has a lot of cream, coconut milk or yogurt in it. The curry is not spicy but it is aromatic. Cardamon, cloves and cinnamon are important flavorings. Our\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Paneer korma","src":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2026\/02\/ZUIVELARIJ_SFEER_PANEER_KORMA-124.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2026\/02\/ZUIVELARIJ_SFEER_PANEER_KORMA-124.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2026\/02\/ZUIVELARIJ_SFEER_PANEER_KORMA-124.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2026\/02\/ZUIVELARIJ_SFEER_PANEER_KORMA-124.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dezuivelarij.be\/wp-content\/uploads\/2026\/02\/ZUIVELARIJ_SFEER_PANEER_KORMA-124.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/1841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/comments?post=1841"}],"version-history":[{"count":1,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/1841\/revisions"}],"predecessor-version":[{"id":18056,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/pages\/1841\/revisions\/18056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/media?parent=1841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/categories?post=1841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dezuivelarij.be\/en\/wp-json\/wp\/v2\/tags?post=1841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}