Best Sourdough Discard Bread Recipes

VEGAN ZUCCHINI BREAD WITH SOURDOUGH DISCARD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
• Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
• Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
• Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.

SOURDOUGH DISCARD BREAD

Steps:

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

VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD

Steps:

• Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
• Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
• Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
• Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

QUICK AND TASTY BREAD USING SOURDOUGH DISCARD

Steps:

• 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.
• 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.
• 10. Let cool and place in zip locks to freeze a loaf and keep one to eat right away.

PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER

Steps:

• Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
• Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
• In a separate bowl, combine flour, soda, salt, and spices.
• Gradually add dry ingredients to wet ingredients until fully incorporated.
• Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).

EASIEST SOURDOUGH DISCARD BANANA BREAD EVER!

Steps:

• Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
• Now lightly beat the egg and vanilla together and add that to the mashed bananas. Use your fork to lightly mix the egg mix through.
• In a small saucepan, melt the butter on a low heat and then add that the egg and banana mixture.
• Now add the sourdough starter to the egg mixture and mix throughly.
• In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.
• Now add the wet ingredients into the dry ingredients and stir until just combined.
• Pour mixture into a buttered loaf tin.
• Bake at 180C for around 1 hour. Baking time will depend on the size of your tin and your oven.
• The banana bread is cooked when a skewer is inserted and comes out clean.
• When you take the banana bread out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
• Allow to cool for 30 minutes before removing from the tin.