Originally Posted by exerda

One of the gents whose videos I've watched on sourdough baking suggests using the unused portion of the starter to essentially make these (he went with scallions only, but adding the kimchi seems like it would be a great idea--although you might use a bit less given the dough will be sour to begin with). Sourdough starter is going to be 1-1 flour-water as it is, plus brings the flavor from the week or so of its own fermentation (and most people just toss the excess when they're baking, it seems).