Dear Leah, I'm loving using sourdough starter as rising agent for unusual sourdough baked goods. This week I experimented with biscotti and 50% hydration starter.
I followed this recipe and made a few modifications, as I am known to do. My brown sugar had gone bad, but knowing that brown sugar is just plain sugar mixed with molasses I mixed some up for the dough. I think this made my biscotti a bit more spiced. I didn't have as much ginger as the recipe called for, or as thick of slices, so I added a bit more pecans. Which also allowed me empty the bag. I added unsweetened coconut flakes to the batter. The result is a hefty biscuit.
These are absolutely delicious. I had one with my morning coffee and I'll be taking them to a winery trip with friends this afternoon. I can't wait to make them again and try out different mix-ins and perhaps a drizzle of chocolate. Hmmm.