sourdough discard recips
100%
1
Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
20
High
Nutrition per serving
Calories150.7 kcal (8%)
Total Fat1.9 g (3%)
Carbs28.4 g (11%)
Sugars1.4 g (2%)
Protein4 g (8%)
Sodium246.7 mg (12%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Step 1: Mixing the Dough
Step 2
Start by taking a large mixing bowl and adding your active sourdough starter along with the warm water, honey, and softened butter. Use a fork or a whisk to mix these liquid ingredients together until the starter is mostly dissolved and the water looks milky. Pour in all of the flour and the sea salt, then use a sturdy spoon or your hands to mix everything together until no dry flour remains at the bottom of the bowl. This will form a shaggy and sticky dough that might look a bit messy, but that is completely normal at this early stage of the process. Cover the bowl with a clean damp kitchen towel or a piece of plastic wrap and let it rest on your kitchen counter for thirty minutes so the flour can fully absorb the liquids.
Step 3
Step 2: Kneading for Smoothness
Step 4
After the resting period is over, you will notice that the dough has already become a little bit softer and easier to manage. Turn the dough out onto a clean kitchen surface that is lightly greased with a tiny bit of water or oil instead of extra flour because adding extra flour can make the bread dense. Knead the dough firmly for about ten minutes by pushing it away from you with the palms of your hands, folding it back over itself, and turning it slightly. You want to continue this motion until the dough becomes very smooth, stretchy, and holds its shape in a neat ball without sticking aggressively to your fingers. Place the smooth ball back into your mixing bowl, cover it tightly again, and let it sit in a warm spot in your kitchen for the primary rise.
Step 5
Step 3: The Bulk Fermentation
Step 6
This stage is called the bulk fermentation or the first rise, and it is where your wild yeast goes to work creating flavor and bubbles. Depending on how warm your kitchen is, this process can take anywhere from four to eight hours because natural yeast moves much slower than commercial yeast packets. A good rule of thumb is to look for the dough to increase in size by about fifty percent and feel light and puffy when you gently poke it with a finger. If your house is cool, you can place the bowl inside your oven with the oven light turned on because that small bulb creates a perfect warm environment for fermentation. Do not rush this step because this long resting time is exactly what gives the bread its signature sourdough flavor and wonderful digestive qualities.
Step 7
Step 4: Shaping the Sandwich Loaf
Step 8
Gently tip the risen dough out onto your counter top and use your hands to press it down into a flat rectangle shape that is roughly the length of your baking pan. Take the top edge of the rectangle and fold it down toward the middle, then take the bottom edge and fold it up like a letter you would put in an envelope. Now, roll the dough up tightly from one side to the other to create a snug cylinder shape, pinching the final seam firmly with your fingers to seal it closed. Prepare a standard loaf pan by greasing the inside thoroughly with butter or lining it with parchment paper so the bread does not stick. Place your shaped dough cylinder into the pan with the pinched seam side facing down so the top looks smooth and beautiful.
Step 9
Step 5: The Second Rise
Step 10
Cover the loaf pan loosely with your damp towel and let it sit on the counter for its final rise before baking in the oven. This second rise usually takes between two and four hours because the dough needs time to puff up and fill out the shape of the loaf pan nicely. You will know it is ready to bake when the center of the dough domes up about one inch above the rim of your bread pan. If you press the dough gently with a floured finger, it should leave a small indentation that slowly springs back halfway rather than disappearing instantly. If you want to bake it the next morning, you can place the covered pan into your refrigerator overnight at this point and bake it straight from the cold fridge.
Step 11
Step 6: Baking to Golden Perfection
Step 12
Preheat your kitchen oven to 375 degrees Fahrenheit or 190 degrees Celsius and make sure the oven rack is positioned in the middle slot. If you want a shiny and pretty crust, you can gently brush the top of the risen loaf with a little bit of water or melted butter right before it goes into the heat. Place the pan into the preheated oven and let it bake undisturbed for about thirty five to forty minutes until the top is deeply golden brown. You can check for doneness by carefully removing the bread from the pan and tapping the bottom of the loaf because it should sound hollow when fully cooked. Place the baked loaf onto a wire cooling rack and resist the temptation to cut into it immediately because it needs time to finish its interior structure.
