FOOD NEWS
It's Time To Use A Sourdough Starter For Chewy Chocolate Chip Cookies
BY KAT LIEU
Adding an active sourdough starter or discard to your cookie dough will make the cookies soft and chewy and add a slight tang, similar to that of snickerdoodles.
Sourdough starter is a fermented mixture of 1:1 flour and water in weight, used to make sourdough bread. When fed, some of it’s discarded, which is known as sourdough discard.
Chocolate chip cookies made with yeast-free sourdough starters are chewy, soft, and tender. However, this will alter the recipe and replace some of the flour and wet ingredients.
100 grams of sourdough starter or discard contains about 50 grams each of flour and water. Thus, you should subtract that from your other ingredients.
Subtracting the flour part is easy, but compensating for the added wet content from the sourdough is trickier, as cookie recipes don’t normally include much (if any) water or milk.
One medium egg weighs about 50 grams and is a wet ingredient, so you can remove it or its white from your cookie dough. You can also brown the butter to reduce its water content.