Bringing your sourdough starter back to life is simple: feed it flour and water, and watch it bloom into a bubbly mixture perfect for various recipes.
Create a delightful breakfast using your revived sourdough starter combined with buttermilk, flour, and brown sugar, letting it sit overnight for pancakes or waffles.
Roy Choi's braised short-rib stew, Galbijjim, embodies comfort food for Korean kids, often believed to be made best by their mothers—adapt it and enjoy with rice.
Using leftover sourdough starter not only revitalizes it but also turns it into a delicious breakfast option, showcasing its versatility beyond traditional bread-making.
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