Sourdough discard bread

This sourdough discard bread is a simple, no-fuss recipe that balances the tangy flavor of the discard with a soft, slightly chewy texture.

Ingredients

• 1 cup (240g) sourdough discard (unfed)

• 3 ½ cups (420g) all-purpose or bread flour

• 1 cup (240ml) warm water

• 2 ¼ teaspoons (1 packet) active dry or instant yeast

• 1 tablespoon honey or sugar

• 1 ½ teaspoons salt

• 2 tablespoons olive oil or melted butter

• Instructions

  1. Activate the Yeast:
     In a small bowl, mix warm water and honey (or sugar). Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.

  2. Mix the Dough:
     In a large mixing bowl, combine the sourdough discard, flour, and salt. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

  3. Knead the Dough:
     Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 5-6 minutes.

  4. First Rise:
     Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

  5. Shape the Loaf:
     Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan or shape it into a boule on a parchment-lined baking sheet.

  6. Second Rise:
     Cover the shaped dough and let it rise for another 30-45 minutes until slightly puffy.

  7. Bake the Bread:
     Preheat your oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.

  8. Cool and Enjoy:
     Let the bread cool on a wire rack before slicing. Enjoy with butter, jam, or as a sandwich base!

  9. This bread is soft, flavorful, and a great way to use up extra sourdough discard. Let me know if you’d like any variations or substitutions! 😊