SOURDOUGH DISCARD BREAD
Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack of resources recently it's more important than ever to reuse the discard starter. In the spirit of zero waste, tonight I am testing a sourdough discard recipe.
Provided by Rebecca Stern
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 6h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
- Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
- Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
- Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
- Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
- Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
- Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
- Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 34.9 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 3.4 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 343.9 mg, Sugar 0.4 g
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Chi Boy
[email protected]This recipe is a lifesaver! I used to throw away my sourdough discard, but now I use it to make this bread. It's so easy and the bread is delicious.
Mithun Mithun
[email protected]I've made this bread several times now and it's always a hit. It's the perfect way to use up sourdough discard and it makes a delicious and healthy loaf of bread.
hn miskat
[email protected]This is a great recipe for using up sourdough discard. The bread is delicious and easy to make. I will definitely be making it again.
Mureka Njeri
[email protected]I was really impressed with this recipe. The bread was moist and flavorful, with a nice crust. I would definitely make it again.
Selman Mohammed
[email protected]This bread is a staple in my kitchen. I make it all the time and it's always a crowd-pleaser. It's the perfect bread for sandwiches, toast, or just eating plain. I highly recommend trying this recipe.
Ruhe Kuri
[email protected]I've been making this bread for years and it's always a hit. It's so easy to make and it always turns out perfect. I love the way the tangy sourdough flavor pairs with the sweet and nutty flavor of the walnuts.
Sha Mim
[email protected]This bread is a great way to use up sourdough discard, and it's also a delicious and healthy bread. I love the tangy flavor that the discard gives the bread.
Denise Singleton
[email protected]I was skeptical at first, but I'm so glad I tried this recipe. The bread is amazing! It's soft and fluffy on the inside and has a crispy crust. I will definitely be making this again.
Rachel Wilson
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together in no time. The bread is also very versatile. I've used it for sandwiches, toast, and even croutons.
maha sheikh
[email protected]This recipe is a lifesaver! I used to throw away my sourdough discard, but now I use it to make this bread. It's so easy and the bread is delicious.
Milz Pania
[email protected]I've made this bread several times now and it's always a hit with my family and friends. It's the perfect way to use up sourdough discard and it makes a delicious and healthy loaf of bread.
Bil Bilal
[email protected]This is my new favorite way to use up my sourdough discard! The bread is so easy to make and it always turns out delicious. I love the tangy flavor that the discard gives the bread.
Sk Rajon
[email protected]I tried this recipe with my sourdough discard and it turned out great! The bread was moist and flavorful, with a nice crust. I would definitely make it again.