Sourdough · All year
Sourdough Discard Dutch Baby
Eggs, a little discard, and a hot buttered skillet. It puffs in the oven and sinks when you cut it. That is what it is supposed to do.
35 minutes · Serves 4 · One 10-inch skillet
“Go, eat your bread with pleasure, and drink your wine with a cheerful heart.”
Ingredients
- 40 g butter
- 3 eggs (150 g)
- 80 g sourdough discard, fed or unfed
- 120 g milk
- 70 g all-purpose flour
- 15 g honey, plus more for the table
- 2 g fine salt
Method
- 1
Heat the oven to 425°F with a 10-inch cast-iron skillet inside.
- 2
Whisk the eggs, discard, milk, flour, honey, and salt until smooth. The batter should be pourable, thinner than pancake batter. A few tiny lumps will disappear as it rests the two minutes the skillet heats.
- 3
Take the skillet out. Add the butter and swirl it until it melts and covers the bottom. Pour in the batter. It should sizzle.
- 4
Bake 18 to 22 minutes, until the edge is tall and deep brown and the center is set. Do not open the door for the first 15 minutes. It will sink as it cools. That is not a failure. Cut it in the pan and pass the honey.
From the kitchen
- A Dutch baby that stays flat was baked in a cool pan, or the batter was as thick as bread dough. Keep it thin and start in a hot skillet.
- Butter is the fat. Do not grease the pan with a seed oil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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