Sourdough Discard Bread Recipe

Sourdough discard: The leftover starter from feeding your sourdough, adding a tangy flavor to the bread.

All-purpose flour: The base of the dough, providing structure and texture.

Water: Hydrates the dough, helping to form gluten and activate the yeast.

Salt: Enhances the flavor of the bread and controls the fermentation process.

Olive oil: Adds moisture and a subtle richness to the bread.

To achieve a better texture in your sourdough discard bread, consider performing an autolyse step. After mixing the sourdough discard, flour, and water, let the mixture rest for about 30 minutes before adding the salt and olive oil. This rest period allows the flour to fully hydrate and the gluten to start developing, resulting in a more cohesive and elastic dough.

• sourdough discard - Substitute with active dry yeast: If you don't have sourdough discard, you can use active dry yeast. Mix 1 packet of yeast with 1 cup of warm water and 1 cup of flour to create a similar starter effect.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a chewier texture and better rise.

• water - Substitute with milk: Using milk instead of water can make the bread softer and add a richer flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain additional minerals.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and a softer crumb to the bread.

• To keep your sourdough discard bread fresh, wrap it tightly in plastic wrap or aluminum foil once it has completely cooled. This helps to maintain its moisture and prevent it from drying out.
• Store the wrapped bread in a bread box or an airtight container at room temperature. This will keep it fresh for up to 3 days.
• For longer storage, slice the bread and place the slices in a freezer-safe bag. Make sure to remove as much air as possible before sealing the bag.
• Label the bag with the date and type of bread, then place it in the freezer. The bread can be frozen for up to 3 months.
• When you're ready to enjoy the frozen bread, take out the desired number of slices and let them thaw at room temperature for about 30 minutes.
• For a quick thaw, you can also place the frozen slices directly in a toaster or oven at a low temperature until they are warmed through.
• If you prefer a crispy crust, reheat the thawed bread in the oven at 350°F (175°C) for about 10 minutes.
• Avoid refrigerating the bread as it can cause it to dry out and become stale more quickly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the sourdough discard bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, open the foil for the last 5 minutes of reheating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the bread if it isn't already.
  3. Place the slices directly on the toaster oven rack or on a baking sheet.
  4. Heat for about 5-7 minutes, or until the slices are warmed and slightly crispy.

• Microwave Method:

  1. Place a slice of sourdough discard bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 10-20 seconds, checking frequently to avoid overheating.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Lightly butter or oil the skillet if desired.
  3. Place slices of bread in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until the bread is warmed through and slightly crispy.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Wrap the sourdough discard bread in a clean kitchen towel and place it in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until the bread is warmed through.

• Oven: Used to bake the bread at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the sourdough discard, flour, water, salt, and olive oil into a dough.

• Loaf pan: The container where the dough is transferred to shape and bake the bread.

• Measuring cups: Used to measure the sourdough discard, flour, and water accurately.

• Measuring spoons: Used to measure the salt and olive oil precisely.

• Spatula: Useful for mixing the ingredients together and scraping the sides of the mixing bowl.

• Wire rack: Used to cool the bread completely after it has been baked and removed from the loaf pan.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center and seeing if it comes out clean.

• Grease brush: Used to grease the loaf pan to prevent the bread from sticking.

Measure ingredients ahead: Prepare all ingredients in advance to streamline the mixing process.

Use a stand mixer: A stand mixer can save time and effort when combining the dough.

Pre-grease the pan: Grease the loaf pan before starting to avoid delays.

Preheat the oven early: Start preheating your oven as soon as you begin mixing the dough.

Cool on a wire rack: Transfer the bread to a wire rack immediately after cooling in the pan to speed up the cooling process.