In case you love sourdough baking, the possibility is you have a jar of sourdough discard in a fridge. Instead of chucking it in the bin, why don’t you convert this waste product into something yummy? This bread is made with sourdough discard which is perfect. It’s easy to make, has a great taste, and also helps to reduce food waste.
This tutorial will provide you with all the information you need to make sourdough discard bread. From the grasp of the ingredients to the experiential thrill of experimenting with flavors, you’ll be a master baker in no time. Also, this guideline will uncover some sourdough-friendly recipes from Recipe Logia that could be part of your sourdough tale.
What is Sourdough Discard?
Sourdough discard is the part of the sourdough starter that is taken out from the starter before feeding the starter with new flour and water. This method is followed in order to create a less sour batter that is bubbly. Once again, we cannot examine it with the use of words alone! This waste you throw away has plenty of zest and is an ingredient in different natural recipes, with the first one being sourdough bread waste.
Such practice of sourdough throw away in bread production brings us even closer to a waste-free world and also enriches the sour taste which enhances the uniqueness of your bread. To find more possibilities for your discard, follow these sourdough discard recipes to get your baking passion to the next level.
Benefits of Using Sourdough Discard
Using sourdough discard for the construction of your bread is not only a planet-friendly approach but also a fulfilling experience. The following are some benefits:
- Reduces Food Waste: This discarded dough could be made to develop into new bread. You can then positively Impact the environment by reducing your sourdough discard that otherwise would add to the landfill.
- Enhances Flavor: The discard also contributes a special pungency to your bread, thus, with minimum fermentation it becomes typical sourdough.
- Quick and Easy: In contrast to more classic sourdough which may take days to get ready, sourdough discard bread is easily prepared which takes only a couple of hours.
- Versatility: The discard can be used in several different recipes
How to Make Sourdough Discard Bread
The sourdough discard bread making process is simple and does not involve the deep observation, so typical for real sourdough. Here is a basic recipe that you can follow your way towards.
Ingredients
- 450g bread flour
- 100g sourdough discard (unfed)
- 360g warm water
- 10g salt
- 7g instant yeast or rapid yeast
Instructions
- Mix the Ingredients: In a large bowl, mix the bread flour, sourdough discard, warm water, salt, and instant yeast. Use a wooden spoon or chopstick and stir the ingredients until you get something super shaggy. At this stage, the surface should be slightly wrinkled.
- Let It Rise: Cover the bowl with cellophane and let the dough rise in a warm place for 1-2 hours. The specific time will depend on what temperature your environment is. The dough should achieve a double size.
- Prepare for Baking: Before you are going to bake the bread that will take you about 45 minutes, insert a Dutch oven inside your oven and preheat it up to 220°C (430°F).
- Shape the Dough: When the dough is doubled, turn it out onto parchment paper with rice flour or fine semolina dusted and well-shaped it with your hands and a dough scraper. If your dough is much more sticky, calm down and feel positive you can still knead it.
- Score the Dough: If you have a loaf of bread smooth slitting blade or a razor blade, you make a cross of the top dough. It expands because of homogamy caused by the gases coming out.
- Bake: Transfer the dough ever so gently inside the preheated Dutch oven with the help of parchment paper. Cover with the lid and bake for 30 minutes. At this point, take off the lid and continue to bake the bread for an additional 10 minutes at 200°C (390°F) to form a crust.
- Cool and Enjoy: Leave the bread on a wire rack to cool for at least an hour before slicing it. This time will give the bread the required time to firm up thus, making it easier to slice.
Understanding the Ingredients
Each ingredient in sourdough discard bread has a very important function here:
- Sourdough Discard: Guarantees the taste and partial leavening power albeit the main lift comes from the yeast.
- Bread Flour: The high protein content present in bread flour is what helps the structure and chewiness of the dough. Bread flour is the source of protein in this case.
- Water: Provides hydration to the flour and induces yeast activity, hence, fermentation can be carried out.
- Salt: Through flavor enhancement and controlling the activity of the yeast, this ingredient contributes to the overall fermenting process.
- Instant Yeast: It is the leading solution since the discard is flourless.
Techniques for Handling Sticky Dough
The sticky dough is scary at first, but if you learn a few tricks you will be able to handle it just like any other dough:
- Use Flour Sparingly: Sprinkle some flour on your hands and the countertop, try not to add too much to the dough itself. It will make the bread dense.
- Dough Scraper: A dough scraper is a great tool if the dough is sticky and hard to deal with. It allows you to fold and shape the dough without getting it all over your hands.
- Wet Your Hands: Wetting your hands slightly will help you hold the dough without it sticking while you are shaping.
Experimenting with Different Flours
One of the joys of sourdough discard bread is experimenting with various flours. Although bread flour is the most common, it can be substituted or mixed with other flour types to create unique textures and flavors.
- Rye Flour: Gives a bold, earthy flavor and a denser crumb.
- Spelt Flour: Provides a nuttier taste and a less dense texture than rye.
- Whole Wheat Flour: The bread’s nutritional value and the hearty taste increase when whole wheat flour is used.
**Correcting the original structure:** If you are using multiple types of flour, be sure to reallocate the water amounts accordingly. Rye and whole wheat whole grain flours absorb more water than white flour. Therefore, you may sometimes think it is taking too much water but the dough is well-developed and can be left just right.
Adding Flavor to Your Sourdough Discard Bread
Sourdough discard bread is, perhaps, the best thing about it because it is so versatile. Sourdough can be made as a base for different sorts of flavor creations, for example, blending in various elements. For someone who loves salty, sweet, or savory dishes the number of options is beyond limits.
Sweet Variations
- Cinnamon and Raisins: The things are perfect for breakfast or even for a snack.
- Chocolate Chips and Orange Zest: That would be a decadent bread served with dessert.
- Cranberries and Walnuts: A yuletide version of which is packed with nuts and cranberries, hence, it will be good for the holidays.
Savory Variations
- Jalapeño and Cheddar: Spice up with the flavor and cheese that give you a punch.
- Olives and Herbs: A Mediterranean theme is the basis for the flavor explosion.
- Bacon and Cheese: A meaty and tasty one that is great for filling sandwiches.
The incorporation of these ingredients should be done before the first rising. Therefore, they are properly distributed in the dough.
Using a Dutch Oven for Baking
When baking sourdough discard bread in dutch oven, you can literally change the game entirely. The thick lid covers the pot which causes the steam to be captured inside, thus making the flour rise and achieve a beautiful, golden color.
- Preheat the Dutch Oven: Your dutch oven must be heated before you use it. Namely, place it in the oven as the oven goes through the preheating stage. This will make sure that the pot is nice and hot when you get ready to do the actual baking.
- Steam is Key: The steam confined to the Dutch oven provides the space for the bread to inflate before the crust starts to form, thus, the loaf will glow with a light crumbled megastructure.
- Finishing Touch: Lift the lid and bake it for the last 10 minutes to make the surface browned and crunchy.
Extending the Rise Time
In case you are not keen on baking your bread at that very moment, you can refrigerate the dough to lengthen the rise time.
- Refrigeration: As soon as your dough is twice in size, you can go ahead and put it in the fridge for a maximum of 24 hours. The flavor of your bread can be improved by this slow fermentation.
- Baking Schedule: After being ready to bake, take the dough out of the fridge and allow it to sit on the counter top for about 30 minutes before you put it in the oven.
- Handling Cold Dough: The cold dough could be a little bit more difficult, but no doubt, the quality of the product is very rewarding.
Troubleshooting Common Issues
No matter how good one is at using the latest methods, things can sometimes go awry. Here are some typical problems and their solutions:
- Under-Risen Dough: If your dough hasn’t expanded properly, the cause may be that it was frozen. You should try changing its location to a warmer place or long en the rise time.
- Over-Proofed Dough: In case your dough has grown too much, it can be collapsed during baking in the oven. Next time, curtail the rise time or keep an eye on the dough movement when rising.
- Dense Bread: This can happen because the rise was not enough or the dough was overloaded with flour. Make sure you are giving the dough enough time to rise and not adding too much flour while handling it.
Conclusion
Sourdough discard bread is a perfect product to alter the sourdough starter in your kitchen while minimizing waste. Whether one is sticking to a basic recipe or trying some new flavors that are amazing, this bread is both delicious and environmentally friendly. The following time you are about to discard your sourdough, think that a sweet-smelling, home-baked loaf is just a few steps away.