How to Make Sourdough from a Discard

How to Make Sourdough from a Discard

This easy no-fail sourdough discard bread is mixed together the night before, fermented overnight, and baked in the morning. It has a soft, chewy interior with a crusty exterior, and that delicious sourdough taste – without all the work!

What is the difference between active sourdough and discard?

Active sourdough starter has been well fed and allowed to sit until it is bubbly and almost doubled in size. Sourdough discard is what is left over after it has peaked and has started to come down. If you prefer not to restart, simply make the discard final.

Please note: "Fermenting" is the process where natural yeast and bacteria break down the sugars in the dough. (For those of you who miss those sugary confectioneries, don’t worry: it’s coming up in the next cycle! See Appendix.) This produces a carbon dioxide gas (small enough to be harmless) that gets trapped just enough for the dough to leaven (see Appendix: 1 Corinthians 5:6-8). It rises (just enough) so that the organic acids take over and give it its distinct tangy taste.

Full disclosure: This recipe isn’t for true sourdough bread as the yeast is not cultivated over time. It requires commercial yeast, which is fast, fairly predictable, and industrially produced. While some might argue that fast-rise methods sacrifice complexity and artisanal depth, understand that for this cycle, a discard can provide two things:

1. A no-fail recipe as the yeast helps the dough rise whether or not your starter is active. This, in turn, allows you to forego the tiresome process of kneading and molding.

2. It doesn’t allow anything to go to waste. You can serve it alongside your soup, as a side to your pasta, or make a full robust sandwich. Sourdough discard is super versatile and can be used for such options as muffins, quick breads, pancakes, waffles, crackers, cakes, and more!

Now let's get started!

How to Make Sourdough Discard Bread:

1. Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit until it gets nice and bubbly. When dissolving the yeast, make sure the water is around 110 degrees. Too hot and you run the risk of killing it.

2. In a large bowl, whisk together salt and flour.

3. Add sourdough starter and yeast/water mixture.

4. Mix well with a large wooden spoon. (Dough might look a bit deflated or shaggy.)

5. Cover with a lid and allow to sit overnight at room temperature.

6. The next day, turn the dough on a lightly floured surface. (It might want to stick to you!) Shape into a ball by pulling the sides and bringing them into the center. Flip the ball over, seam side down. Helpful Tip: To make it fluffier, don’t forget to add tension when shaping. ("Tension" refers to the tightness and strength of the dough's outer surface.) You can easily just plop it onto parchment paper and bake and still get decent quality, but taking that extra few minutes will make a huge difference to its malleability.

7. Now you can place the dough on parchment paper. Cover with a towel and allow to rise in a warm and comfortable environment.

8. Now slash it all over with a knife (small cuts, controlled scores) and cover with a lid.

9. Place it into the oven and turn down the heat. Remove the lid and then bake until golden brown or to your preferred taste.

10. Allow to cool completely before slicing. Share with others or consume all by yourself!

Ingredients:

* All-purpose flour

* Active dry yeast

* Sourdough discard: This is a starter that hasn’t been fed in at least 12 hours. It is the portion you would typically just toss before making another. Active starter could also be used, but you will have a less tangy flavor.

* Water: Preferably filtered.

* Salt of the Earth

Storage:

Want to save for later? Store uncut bread in a paper or linen bag. A zip-lock bag will also work.

Nutrition Value:

Supply is limited to user.

Appendix:

Here's a preview of our upcoming desserts! In our next cycle, we come back to the beginning with our sugary delights. If you’re just starting out in our baking series, or if you’re a seasoned pro, there’s something for everyone!

1. Ganache: A fantasy that melts in your mouth before you realize it ever existed. Heavy on the cream and dark chocolate.

2. Brownies: Suffocating with triple-chocolate sweetness! Can range from fudgy and gooey to cakey and chewy- just the way you like it.

3. Soufflé: Light as a cloud yet collapses under just the right amount of pressure. Served cold and hard.

4. Crème Brûlée: This one takes a special skill set. It’s all about contrast - a creamy custard base topped with a brittle, caramelized sugar crust that cracks easily.

5. Multi-layered Cake: Layer upon layer of guiltless pleasure.

6. Apple Pie: Homey, familiar, and always freshly baked. Pairs well with vanilla ice cream.

7. Tiramisu: Creamy layers alternating with coffee-soaked lady-fingers; dissolves effortlessly.

8. Baklava: Thin layers, stacked carefully, yet falls apart so easily.

9. Red Velvet: Fan favorite! Rich and moist and slightly bitter.

10. Banana Split: Comes loaded, melts with creaminess.

11. Cobbler: Warm and rustic dessert. A large helping of baked fruit with a side of ice cream. Try peaches or cherries!

12. Ice Cream Sandwich: Thick layers of ice cream between two cake-like cookies.

* 1 Corinthians 5:6–8

6. Your glorying is not good. Know ye not that a little leaven leaveneth the whole lump.

7. Purge out therefore the old leaven, that ye may be a new lump, as ye are unleavened. For even Christ our passover is sacrificed for us:

8. Therefore let us keep the feast, not with old leaven, neither with the leaven of malice and wickedness; but with the unleavened bread of sincerity and truth.

Menu

3 likes 1 comment