Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack of resources recently it's more important than ever to reuse the discard starter. In the spirit of zero waste, tonight I am testing a sourdough discard recipe.

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Recipe Summary test

prep:
45 mins
cook:
1 hr
additional:
4 hrs 40 mins
total:
5 hrs 85 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
For Kneading:

Directions

Instructions Checklist
  • Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.

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  • Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.

  • Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.

  • Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.

  • Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).

  • Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.

  • Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.

  • Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.

Cook's Notes:

You can use all-purpose flour instead of bread flour.

You can use a large bowl if you don't have a bread basket.

Nutrition Facts

170 calories; protein 6.5g; carbohydrates 34.9g; fat 0.9g; cholesterol 0.1mg; sodium 343.9mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2020
This recipe is great! I made a couple modifications, as I don't have a bread basket or dutch oven:. after kneading, I placed the doughin a clean, lightly oiled bowl to rise. I formed the loaf on well floured parchment, and let that rise while the oven preheats to 450, with a cookie sheet placed inside. When at temp, I place the loaf on the cookie sheet, throw a hand full of ice in the bottom of the oven, and bake for 15 min. Turn the pan, and bake for an additional 15-20 min. I'm not sure if I'd be able to tell the difference between this and my full sourdough, and it's so nice to use the discard, and to be able to bake whenever, without regard for feeding schedule! Read More