If like me, you don’t bake sourdough breads often enough and end up having sourdough discards which you don’t want to waste, there are actually lots of recipes to use these up.
I came across this recipe posted by Autumn Diary which seemed like something my kids may like, hence I gave it a try and converted it using my favourite kitchen helper, the Thermomix. Truly, it was very easy and a success even on first attempt.
Instead of making sausage rolls, I used Korean luncheon meat, for several reasons. Firstly, I happen to have some in the pantry, secondly I prefer these varieties as the taste is less strong versus the other varieties, less salty and most of all the shape is easy to manipulate in shaped buns versus the round type which I end up having weird sized ends.
And rather than making it the usual boring bun shapes that I do, I thought why not try the trendy woolly bread? So, here in its woolly bun shape, my sourdough discard luncheon meat soft bun using Autumn Diary’s recipe converted to my trusty Thermomix method.
I can’t tell you if you will like it, but my boy who claims he doesn’t like breads, couldn’t help but ate 1 right after dinner, and couldn’t wait to have his breakfast the next day. Either the luncheon meat, or the buns were good but having said that, he would usually just dig into the bun fillings and discard half of the breads but not these. So, I wish to share this recipe for those who would love to make them with your Thermomix.
They remain soft the next day, and makes good lunch box treats for the kiddos or to bring to the office since you do not necessarily need to reheat these.
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Jump to Recipe Jump to Video Print Recipe If you love baking sourdough breads you will probably have a lot of discards from feeding and maintaining the starter. This is a really delicious way to use up all those discards. Believe me, I’ve tried making all kinds of discard recipes. From waffles, pancakes, biscuits, crumpets...
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