Nikki Roche wrote:I read about dehydrating sourdough discard and using it in place of part of the flour in baked goods, like cookies and such where you normally don't want the extra moisture of sourdough. It's on my list to try.
Now that is an idea :) I love to take recipes and convert them to sourdough. This would help with high liquid recipes. As it is...I run a lower hydration starter. 80% instead of 100%. You could also feed off a stiffer starter to lesson the liquid.