Easy Sourdough Discard Loafs

[BGKYSmoker]

Easy peasy SD discard loafs. No need for stretch/folds or hrs and hrs of fermenting.

Did 2 mixed in my KA.

1

2

Pull into a roll, put into pans, cover and let rest for 3045 mins

So after bout 5 mins in the oven I looked in and dang, I forgot to score.

The result of crust forming made my scores rip.

Oh well still good.

Sliced and ready for bagging for a customer.

 

[DRKsmoking]

Big thumbs up, and love the colour on those.

David

 

[JLeonard]

So you use the discard from before feeding and then just follow the recipe for the bread? Those loaves look great.

Jim

 

[Astralogics]

Love it, those look great!

 

[cpaysonc]

Oddly coincidental, my wife made 2 very similar, very delicious discard loaves this morning! I love having a starter around. Crumpets alone make a starter worthwhile.

 

[BGKYSmoker]

So you use the discard from before feeding and then just follow the recipe for the bread? Those loaves look great.

Jim

Yes
125g for a fast ferment. Once your dough gets a dome top its done.

 

[JLeonard]

Yes
125g for a fast ferment. Once your dough gets a dome top its done.

Do you add any yeast to your discard or just go with whats there? Sorry, still learning.

Jim

 

[BGKYSmoker]

Do you add any yeast to your discard or just go with whats there? Sorry, still learning.

Jim

If your discard is flat but still smells good then yes you can to give it that extra kick. Only a small amount like 1-2g

 

[DRKsmoking]

Do you add any yeast to your discard or just go with whats there? Sorry, still learning.

Jim

Listening along as I am trying to learn also.

David

 

[BGKYSmoker]

Ingredients:
125 grams sourdough discard (unfed sourdough starter)
250 grams warm temperature water (100-110 degrees)
20 grams honey or sugar
50 grams melted butter
500 grams all-purpose flour or bread flour.
4 grams instant yeast. (opt)
10 grams salt


Measure all ingredients into a mixing bowl and let knead in stand
mixer for 6-8 minutes (I use speed 2). If dough is too sticky, add 1/8 c
more flour or if too dry, add 1 Tbs more water until a nice smooth ball
of dough forms. Cover bowl with a warm wet tea towel and let dough
rise for about 45 minutes to an hour. Turn out of bowl, press out
dough, and shape into a loaf. Place into a well-oiled bread loaf pan. Pre-
heat oven to 350 degrees and let dough rise until it peaks just above
the sides of the loaf pan, usually about 30 minutes. Bake for 30-35
minutes. Let cool if you can stand it.

 

[Fueling Around]

Your ingredients are per loaf? Asking for a friend .....
I've just about got my starter sour enough to make up a few loaves of discard.

...
Let cool if you can stand it.

That's the part that kills my wife.
"Is it ready?"
"Is it ready?"
"I want it warm to melt the butter!"

 

[BGKYSmoker]

Your ingredients are per loaf? Asking for a friend .....
I've just about got my starter sour enough to make up a few loaves of discard.

That's the part that kills my wife.
"Is it ready?"
"Is it ready?"
"I want it warm to melt the butter!"

One loaf. If you want 2 small boules just cut the dough in half before shaping.

 

[sandyut]

WOW those look perfect!