Can You Make Sourdough Bread With Discard? Here’s The Easy Recipe!
What To Know
- Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 8-12 hours, or until doubled in size.
- Bake the bread in a preheated Dutch oven or a baking stone for a crispy crust.
- Discard is the portion of your starter that you remove before feeding, while sourdough starter is the active culture that you maintain by feeding regularly.
Sourdough bread, with its tangy flavor and chewy texture, has become a culinary staple. But what about the mysterious “discard,” the byproduct of feeding your sourdough starter? Can it be put to good use in sourdough bread? The answer is a resounding yes!
The Magic of Discard
Discard, the portion of your sourdough starter that you remove before feeding, is a treasure trove of active yeast and bacteria. These microbes are the driving force behind the unique flavor and texture of sourdough bread. By incorporating discard into your dough, you’re essentially adding a burst of sourdough magic to your loaf.
Benefits of Using Discard
- Enhanced Flavor: Discard imparts a distinctive tangy and complex flavor to your bread.
- Improved Texture: The active yeast and bacteria in discard help create a chewy and airy crumb structure.
- Waste Reduction: Using discard reduces waste and allows you to make the most of your sourdough starter.
How to Use Discard in Sourdough Bread
1. Determine the Amount of Discard
The amount of discard you use will vary depending on the recipe and the strength of your starter. A good starting point is to use about 50% discard and 50% fresh flour.
2. Prepare the Discard
If your discard is thick, stir in a little water or milk to thin it out. This will make it easier to incorporate into the dough.
3. Combine Ingredients
In a large bowl, combine the discard, fresh flour, water, and salt. Mix until the dough forms a shaggy mass.
4. Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic.
5. First Rise
Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 8-12 hours, or until doubled in size.
6. Shape and Proof
Once the dough has risen, punch it down and shape it into a loaf. Place the loaf in a floured banneton or proofing basket and let it proof for 2-4 hours at room temperature.
7. Bake
Preheat your oven to 450°F (230°C). Score the top of the loaf and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
8. Enjoy!
Let the bread cool slightly before slicing and savoring the delicious sourdough magic created with discard.
Tips for Success
- Use a strong and active sourdough starter.
- Experiment with different ratios of discard to fresh flour.
- Let the dough rise in a warm place to encourage fermentation.
- Don’t overproof the dough, as this can lead to a dense loaf.
- Bake the bread in a preheated Dutch oven or a baking stone for a crispy crust.
Variations on Discard Bread
- Discard Crackers: Roll out the discard dough thinly and cut into crackers. Bake until crispy.
- Discard Pizza Crust: Use discard instead of water in your pizza dough recipe.
- Discard Pancakes: Combine discard with some flour, milk, and eggs to make fluffy sourdough pancakes.
Frequently Asked Questions
Q: Can I use discard from any sourdough starter?
A: Yes, you can use discard from any active sourdough starter.
Q: How long can I store discard?
A: Discard can be stored in the refrigerator for up to 2 weeks.
Q: What if I don’t have enough discard?
A: You can feed your starter a little extra to produce more discard.
Q: Can I use discard in other baked goods?
A: Yes, discard can be used in a variety of baked goods, such as cookies, muffins, and waffles.
Q: What’s the difference between discard and sourdough starter?
A: Discard is the portion of your starter that you remove before feeding, while sourdough starter is the active culture that you maintain by feeding regularly.