Sourdough Discard Fry Bread Recipe
Sourdough discard fry bread is more than just a dish – it's a flavorful rescue mission for an excess starter. Its simplicity and versatility make it a standout, perfect for solo enjoyment, sandwich bases, or topped extravagantly. With its crispy exterior and tangy twist, it's a delight for the senses, effortlessly customizable with minimal ingredients. It's not just about waste reduction; it's about savoring every irresistible bite!
Equipment
- 1 mixing bowl
- 1 frying pan.
Ingredients
- 1 cup sourdough discard
- ½ cup cup flour
- ½ tsp salt
- 2 tbsp baking powder
- frying oil
Instructions
Preparing the Sourdough Discard
- Ensure that your sourdough discard is at room temperature and free from any excess liquid.
Mixing and Kneading the Dough
- In a bowl, combine the sourdough discard with the flour, baking powder, salt, and any other add-ins.
- Mix until you have a shaggy dough, then turn it out onto a floured surface and knead until the dough becomes elastic and smooth.
Rolling and Cutting Out the Dough
- On a lightly floured surface, roll out the dough until approximately 1/4 inch thickness. Cut out circles of dough and set them aside. A regular or wide mouth canning ring worked perfectly for mine! However, feel free to use any cookie cutter shape you desire.
Frying the Bread to Perfection
- Heat a generous amount of oil in a deep skillet or pot. Once the oil is hot, carefully drop portions of the dough into the oil and fry until golden brown on each side.
- Be sure to drain the cooked fry bread on paper towels to remove any excess oil before enjoying it with your favorite toppings.