I have been on a journey so far this year to make my very own sourdough starter. This process is interesting and is helping me learn but I felt wasteful just dumping so much discard to make room for the new feeding. I started doing some additional research (sourdough is totally new to me), and realized there are TONS of recipes that utilize ‘not ready’ sourdough discard starter. This is such a game changer! One that I came across that looked so tasty was “This Jess Cooks” recipe for pull-apart garlic bread (note I never like to post a recipe that isn’t mine so I have linked it). I saw it on instagram and it seems to be a viral recipe so figured it would be perfect to try as a beginner sourdough-er and because it looked so yummy.
Check out my notes and thoughts below:
- Time and Effort: Medium
- This requires time – some hands on, some waiting for the dough to rise but you should be prepared that all-in it takes a few hours.
- This requires some prep work as you need sourdough starter that isn’t quite useable yet for a sourdough loaf.
- It gets a lot of things messy. More measuring cups, bowls, surfaces than I expected.
- Skill Level: Medium
- Suggestions:
- Plan ahead – it requires hands on and hands off time so make sure to read the recipe through before you start. It takes longer than I thought.
- I ended up using regular dairy milk and it worked great. The recipe calls for almond milk or another non-dairy alternative but I used what I had!
- I used parsley in the recipe and to be honest it was a little lackluster. The garlic really came through but I barely got hints of the parsley. I think I would have enjoyed a stronger herb presence and would either double the parsley or switch to rosemary. I think rosemary would have tasted beautiful!
- It is so good when it is warm! Try to have it while it is still warm (I had some re-heated the next day and it just wasn’t worth it).
- Helpful Tools Used (linked to Amazon page):
LL’S OVERALL REVIEW: 3/5
I thought this recipe was ok – it had good flavors and was fun to make but I wasn’t a huge fan of the texture. It was more ‘roll’ like and less ‘bread’ like which I wasn’t really expecting. I also (as mentioned above) would have liked a little bit more herbal punch – I personally thought the garlic overpowered the other flavors in the loaf. Overall fun to make and a great way to use some excess sourdough starter but wouldn’t necessarily make again. I did really like the way The Jess Cooks outlined the recipe and I’m looking forward to trying another recipe of hers (maybe the pretzels next!).
Little Libbie 
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