Cheater Sourdough Discard Bread
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This cheater sourdough discard bread makes a loaf of bread that has all the flavor of sourdough. Yet it has all the ease of commercial yeast.
Servings: 16
Calories: 106kcal
Ingredients
- 160 grams starter
- 1 cup (125 grams) whole wheat, rye, semolina, etc flour
- 2½ cup (375 grams) bread flour plus extra, as needed
- ½ teaspoon instant yeast
- 1½ cup warm water
- 1½ teaspoon salt
- 1 cup nuts or seeds or other add-ins optional
Instructions
- Pour off any liquid on top of the starter. Into a large bowl, put all of the starter except for what is needed to refresh and maintain the starter.160 grams starter
- Add the remaining ingredients except for the salt and mix, initially with a wooden spoon and then by hand until smooth. Add flour as necessary but it will ultimately be a sticky but workable dough. Let rest for 30 minutes.1 cup (125 grams) whole wheat, rye, semolina, etc flour, 2½ cup (375 grams) bread flour, ½ teaspoon instant yeast, 1½ cup warm water
- Add the salt and knead until incorporated. If adding seeds or nuts, add them here and knead to incorporate. Form into a ball and oil the bowl. Cover with plastic wrap and put in a warm location. The microwave or a 90°F oven works well here.1½ teaspoon salt, 1 cup nuts or seeds or other add-ins
- Every 20 to 30 minutes for 2 to 3 hours, depending on your zoom call schedule, reshape the dough into a ball. Do not stress if it's shorter or longer than 20 to 30 minute intervals.
- Shape and let rise. I really love my bread loaf baker, which gives it a great crust and that loaf shape that I need. A dutch oven also works. I lightly butter my bread loaf baker. Let it rise. How long will depend on whether you were using a well-fed or un-fed starter or the amount of yeast.
- Preheat the oven to 450°F at least one hour before baking.
- Bake at 450°F in the dutch oven or bread baker for 30 minutes, then reduce heat to 350°, remove the lid and bake about another 15 minutes.
Notes
Variations - add in up to 1 cup of toasted nuts or seeds.
Nutritional information was calculated for the base recipe with whole wheat flour and no nuts or seeds.
Time for the recipe will vary depending on your sourdough discard and the yeast you use.
Nutrition
Calories: 106kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 219mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.4IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.4mg