quick and tasty bread using sourdough discard

a recipe by
deb baldwin
blanchard, ID

I found this recipe off of the internet and it has become my go to bread reipe. I have switched over to using a scale for measurements. All flour weighs differently so this keeps your loafs more uniform. Use all purpose, bread flour or a mixture of 1/2 white flour and 1/2 wheat flour. Using your sourdough discard is just using your sourdough starter more often and keeps your original starter in good health. The sourdough "discard" gives this bread a unique flavor which I really love. I love this guys recipes but he is not longer using the internet. https://www.youtube.com/watc

serves 2 loafs
prep time 3 Hr 15 Min
cook time 40 Min
method Bake

Ingredients For quick and tasty bread using sourdough discard

  • 1.1 kg
    flour: 1/2 wheat and 1/2 white all purpose
  • 200 g
    sourdough discard (starter)
  • 650 g
    warm (tempered)
  • 20 g
    salt
  • 15 g
    instant yeast
  • 60 g
    olive oil (light)

How To Make quick and tasty bread using sourdough discard

  • Wheat Montana flour is a good brand to use for white or wheat. They come in great bags that keep the flour from dusting all your shelves.
    1
    FLOUR: You can use all white flour (use a good quality) for white bread or use half and half white and wheat (good quality) for wheat bread. Do not use all wheat flour.
  • Sourdough starter and small jar of sourdough discard that I will use in this bread recipe.
    2
    SOURDOUGH DISCARD: I feed my sourdough starter 2 times a week. I pour out 1/2 of the starter into a smaller jar. This becomes your discard. You do not need to feed discard. If you do not use your discard within 1 week, toss out. Feed your sourdough starter with 1 cup of flour and approx 1 cup of warm water. Stir and leave on counter overnight. Then refrigerate. Put your small jar of discard in refrigerator if you are not going to make something (bread, pancakes, muffins, etc.) Discard shoud be room temperature to use in bread. You can add more discard to your small jar if need at the next feeding. You will need approx 1 cup of discard for this recipe.
  • 3
    Into your mixer bowl add all ingredients and with dough hooks on low speed (1 or 2) mix for 5 minutes. I scrape the sides down about half way. Scrape off hook and sides of bowl, cover with towel and proof for 1 to 1 1/2 hour. I put my bowl in the oven with the light on for a perfect place to proof bread. The dough will rise to just over the top of the bowl when ready.
  • 4
    Lightly flour board and scrape bowl to dump out dough onto the flour surface. Divide into two loafs.. they each should weigh about the same to get 2 even loafs.
  • 5
    SHAPE LOAF: Stretch and pull unto rectangular shape. Try to keep even thickness. About the size of your loaf pan for width. Tightly roll in to a loaf shape and pinch seam to seal. Or Fold two sides together into center Fold top into rectangle and repeat till you have a loaf shape. Push ends into its self and pinch to seal. See video to get better discriptions on this or use your own method of making a loaf. Use parchment paper if needed. Place into bread pan and flatten. Repeat for second loaf.
  • 6
    Cover and proof for 40 minutes. Turn on oven to 425 degrees about 10 minutes before loafs are proofed. (depending on your oven, mine takes a little longer)
  • 7
    Uncover loafs. They should have raised over the top of your loaf pan. You may lightly dust with flour if desired. Using a very sharp knife, score down the center of bread.
  • 8
    Put into oven and bake for 10 minutes and then turn down to 350 degrees and bake for 30 to 35 minutes.
  • 9
    Remove bread from pans and cool on wire rack. Spread a small amount of butter on top for a softer crust while still hot.
  • Sliced white bread is so tasty. I use a bread slicer guide to help keep my knife straight.
    10
    Let cool and place in zip locks to freeze a loaf and keep one to eat right away.

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