In order to get my sister and I to finish every single grain of rice in our bowls, my grandmother used to tell us that leaving rice grains would mean our future husbands would be ugly. “What do you mean ‘ugly’, grandma?” we asked. “Lots of pockmarks. Or freckles. Or both!” exclaimed my grandmother.
Unfortunately for my grandmother, marrying yucky boys was the last thing on our minds. So she quickly revised her strategy: not finishing all your rice would mean we would grow up with lots of freckles! Yikes! From then on, not one grain of rice was seen in anyone’s rice bowl. Funny thing is, little did she know that we would one day grow up and live in a country where people actually think freckles are cute!
(I hope I’m not giving anyone the impression that my grandmother was cruel because she was the sweetest and kindest woman. She just had a funny strategy of asking us to finish our dinner.)
Thanks to my grandmother’s efforts, the philosophy of not wasting food is now permanently etched in my brain. So, what does that have to do with flatbread? If you’ll remember (from what seems like ages ago), the creation of a certain sourdough starter (admit it, you thought I killed it already, didn’t you!) and its continual maintenance (ha! but I didn’t!) generate enough leftover starter that I can feel the onset of freckles just from thinking about dumping it in the trash.
What to do … what to do? Thanks to a recipe from breadtopia, slight modifications, and an expectation of something more like flatbread than a fluffy pizza, not one grain(?) of wheat will go to waste!
Whenever I generate extra starter, I would save it in a little container in the fridge until I have enough to make something. Don’t expect this (or anything else you make from the leftover starter) to rise much unless you spike in fresh yeast.