用掉sourdough discard的好方法哟
在附图NYT的食谱基础上创作的，加了brown rice flour，烤出来口感更加酥脆也更上色哟。还可以自己改变口味，如下：
FOR THE OVERNIGHT SPONGE, OR BASE:
1 cup/240 grams sourdough starter “unfed”
1 cup/224 grams almond milk, vanilla or plain ( or 74g of Greek yogurt plus 150g of almond milk if not overnight)
1 cup/120 grams all-purpose flour (or 60g all purpose with 60g of brown rice flour for extra color and crunchiness
1 tablespoon/about 20 grams allulose
Can add 1 spoon of protein powder and 30 grams of almond milk for added protein value
FOR THE BATTER:
1 large egg
¼ cup melted unsalted butter or neutral oil/olive oil
½ teaspoon vanilla extract
½ teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda
Or add another 1 teaspoon of baking soda and 1 teaspoon of apple cider vinegar if not overnight.
