I created this recipe to inspire you on how you can turn your bread starter leftover into something delicious and nutritious. Whenever coming up with recipes of fried starter, you need to consider the sourness of your starter and try to counter it with something sweet or spicy. For this recipe, I used a 32 hours-old starter that was quite sour. The added basil did a great job of balancing out this flavor.
I divided the results into eight pieces that work amazingly well for me as cycling or hiking snacks. In essence, they’re easy to carry and deliver some needed amount of carbs while performing sports. The sourness of the starter adds some extended shelf-life that I appreciate. Enjoy!
Garlic, Leek & Basil Fried Starter
- Non-stick 8' skillet
- 180 g Sourdough Starter
- 2 tbsp Leek Thinly Sliced
- 1/2 tsp Garlic Powder Or 1 garlic clove minced.
- 1 tbsp Fresh Basil Chopped Finely
- 1 tsp Olive Oil Extra Virgin
- 1/2 tsp Sea Salt
- Heat the skillet in medium temperature and mist some olive oil in it.
- Pour the starter distributing evenly as you were making a pancake.
- Add salt evenly on the top surface, then add garlic powder, leeks, and basil.
- Drizzle with some olive oil, and cook for about 5 minutes. You should see the edges of the starter looking cooked.
- Flip the starter upside down, and cook for about 3 minutes.
- Flip the starter again and place it on a cutting board. Let cool for 5 minutes, cut, and enjoy!