Sourdough Discard Bread
Same-day loaf that puts your sourdough discard to work alongside commercial yeast.
⚙️ Formula
📝 Method: Sourdough Discard Bread
- Dissolve yeast and discard in water.
- Add flour and salt; mix to shaggy dough.
- Knead 8-10 mins until smooth.
- Bulk ferment 1.5-2 hours until doubled.
- Shape, place in banneton, proof 45-60 mins.
- Bake 20 mins at 250°C with closed lid in cast iron pot, then 25-30 mins at 180°C without lid.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%519.5 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.