I found myself experimenting with sourdough starter yesterday – more specifically, the discard you typically toss when you feed your starter, to prevent it from turning into sourzilla and taking over your kitchen. Sourdough loaves are generally baked at a specific point in the feeding cycle, when the starter is at its most robust, but often when you’re discarding half, you’re not necessarily ready to bake bread, or it may be too weak and not have the leavening power to leaven a whole loaf. It still seems like a waste to throw it away though – and it has all the sour tang of sourdough, so I thought I’d stir some into a batch of biscuits. Not to rely on for their lift, but to add flavour and make use of the discard, which has the same consistency as buttermilk or cream. Verdict: I’m calling it a win.

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Everyone seems to need some comfort this week. I can think of few better delivery vehicles than a warm biscuit, especially on grey days when the snow falls in big, wet flakes and there are too many cases of the sniffles and the sads. I turned on the oven almost absentmindedly this afternoon, not having a clue what I was going to make, but sure that whatever came out of it, including the warmth and good smells, would make us all feel a bit better.

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