In our first book, Ideas in Food: Great Recipes and Why They Work, we utilized sourdough in creations from spaetzle to waffles. Over the years, we have drifted away from a commitment to sourdough. The life cycle of sourdough in an everyday kitchen leads to a fair amount of discarded starter. As we continue to pay more attention to ingredients and appreciate their value, we are reminded of the importance of resourcefulness. We have made sourdough noodles before, using day-old bread and water to make a paste to hydrate the semolina. In a recent workshop, we fine-tuned sourdough noodles using a vibrant sourdough starter as our primary hydration. We needed to add some water to the dough to fully hydrate the semolina. The noodles had a funky, developed floral acidity. They were not astringent, nor were they super toasty as in our bread-based creations. The noodle flavor builds as you eat, remaining crush-worthy and addictive.
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