Sourdough Discard Bread
A simple and straightforward recipe for making delicious sourdough discard bread using leftover sourdough starter, resulting in a rustic, crusty loaf.
Ingredients
Bread Ingredients
- 3 cups all-purpose flour
- 1 cup warm water Around 90°F
- 1/2 cup sourdough discard Leftover from feeding the sourdough starter
- 1/2 tablespoon salt
- 2 teaspoons active dry yeast
Instructions
Preparation
- Activate the Yeast: Warm the water to about 90°F, add the active dry yeast, and stir gently. Let it sit for about five minutes until it bubbles.
- Mix Ingredients: In a large bowl, combine all-purpose flour, salt, sourdough discard, and bubbly yeast-water mixture. Stir until a shaggy dough forms.
- Let it Rise: Cover the bowl with an airtight lid and let it rise at room temperature for 2 to 12 hours.
Baking
- Preheat the Oven: Preheat the oven to 450°F with a Dutch oven inside for at least 1 hour.
- Shape the Dough: Transfer the risen dough onto parchment paper and shape it into a round loaf. Let it rise for another hour.
- Score the Dough: Once risen, score the top with a sharp knife to prevent bursting.
- Bake the Bread: Use the parchment paper to lift the dough into the hot Dutch oven. Cover and bake for 25 minutes.
- Uncover and Finish Baking: Remove the lid and bake for an additional 25 to 30 minutes or until golden brown.
- Cool the Bread: Transfer to a wire rack and let cool completely before slicing.
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Notes
Store at room temperature in a bread bag or wrapped in a kitchen towel. For longer storage, freeze in slices.