I’m not sure how much protein you can add but King Arthur Flour has a few blogs about what to do with sourdough starter beyond bread. * -https://www.kingarthurbaking.com/blog/2016/05/12/sweet-sourdough-baking -https://www.kingarthurbaking.com/blog/2014/07/27/excess-sourdough-5-tasty-ways-to-use-it-up * I’ve found that adding a few (2-3) scoops of unflavored protein powder never really hurts anything but I generally know what the consistency of cake/scones is supposed to look like.

Starter is starter - you can use whole wheat flour from there to add protein, and then on top of that, look at seeded loaf recipes with whole wheat berries, pumpkin seeds, sesame seeds, flax, whatever!

You can make pizza dough with sourdough starter and get the protein through toppings. Here is a recipe by Paul Hollywood for sourdough pizza, with a little yeast thrown in to help it rise. “Strong white bread flour” is the same as bread flour, in case the “strong” throws you off.

There is regional soup made from sourdough starter, eggs, mushrooms, potatoes and some more ingredients. If you want I will try to find and translate some recipes.

French toast with peanut butter on top.

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