17 Comments

Cool story!!! I always wondered why in all the bread books I ever read, they waste all that flour. I never really "wasted" mine. Even my first starter "Fred" who was born with Beer wort back in 2009 never had his discard "chucked" but lovingly composted. And then I ran across the "scrapings" method on @bakewithjack and have stuck mostly with it. Fred is still in the fridge, but only 50g of him. Together with Sir Bobby Farts-Alot and The Gardengnome (grown outside last summer) we survived the pandemic healthy so far. I'm still baking with beer and lots of spent grain. I hate waste, and spent grain bread is just awesome.

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Mar 17, 2021Liked by Andrew Janjigian

I *love* gingerbread!

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sourdough starter can be very light and fluffy, or much denser if you stir it (as you would when packing into a cup). It would be helpful if you gave a weight for the starter.

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Looking forward to trying the recipe! What do use for the weight of a cup of sourdough starter? From my limited experience, it can vary depending on the age of the starter. Thanks!

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Mar 18, 2021Liked by Andrew Janjigian

Looks delicious, can’t wait to try it! I like to add some orange zest to my gingerbread, too.

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Is using discard an option?

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May 15, 2021Liked by Andrew Janjigian

Why do you prefer blackstrap molasses here?

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May 24, 2021Liked by Andrew Janjigian

FYI, USDA says 1 cup of molasses is 337 g. And water is normally 237 or 240. Are you using less because it's boiling? I went with the volume measurements and it turned out lovely :)

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