Miller Family Recipes

 I'm always looking for a way to use my sourdough discard and his is one of my favorite ways. I've just started looking so I'm sure there will be plenty to come.  The other thing is that I'm always looking to perfect everything I make...I am driven to find the ultimate in whatever I make.  I always figured I'd found the perfect brownie...Shirlene's famous Ghiradelli brownie mix, slightly underbaked, with chocolate chips sprinkles all over, but I've got to say, this is really yummy.  It's dark, fudgie, with a little crust on top...can you get any better than that?  We'll see, because I'm always prowling around for the best. 1/2 c. unsalted butter (I just use regular ole butter) 1 c. semi-sweet chocolate chips 3 large eggs 3/4 c. sugar 3/4 c. light brown sugar, lightly packed 1/2 c. sourdough discard, stirred down and room temperature 1 c. unbleached all-purpose flour 1/2 c. dutch processed cocoa powder 1 tsp. coarse kosher salt   1. In a medium-si...

 I've been making a lot of sourdough bread lately and end up having discard from the starter so Erin suggested this pancake recipe.  It's Genevieve's favorite...she loves everything sourdough and is a bread-aholic to boot so this recipe feeds her crave.  It's a very different kind of recipe and comes out all gelatenous, but it's worth it's wierdness. I triple or quadriple the recipe so I don't end up with a lot of extra buttermilk sitting in my fridge. 1/2 c. whole wheat flour 1/2 c. all purpose flour 1/2 c. sourdough starter 1 c. buttermilk 1 Tblp. sugar 1 egg 1/2 tsp. salt 1/2 tsp. baking soda 2 Tblsp. butter, melted and cooled 1. The night before you want to make pancakes, combine the flours and sugar in a mixing bowl.  Add buttermilk and sourdough starter and stir to combine.  Cover the bowl with plastic wrap.  Let sit out at cool room temperature overnight (up to 12 hours is fine). 2. The following morning, melt butter and set aside to cool a bit....