Discard makes flatbreads

Last night's meatfree Monday was Nina's brinjal and tomato salad from the jar, served with a gardenloot salad and sourdough flatbreads.

It's a new recipe that uses discard or "unfed" starter and a slow ferment (depending on whether it's in the fridge and if it's out, the ambient temperature). I made this batch in the morning, around 8 and cooked them at around 7. This type of bread is very forgiving if you over or under prove.

Either way, I am happy with the result and it may become my go-to. Except, of course if it's a spur of the moment thing. Recipe will eventually out - once I've done them at least once again.

Incidentally, the consistency of this particular dough made rolling and portioning these breads a whole less hard work than the other recipe. We have enough stashed in the freezer for another meal.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script
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