Are you a sourdough baker? Do you find yourself with a bowl full of discarded sourdough starter? Don't toss it! This amazing ingredient, often considered waste, is actually a secret weapon for creating unbelievably moist and flavorful quick bread. This recipe transforms your sourdough discard into a delicious and healthy treat, proving that homemade cooking can be both easy and rewarding. Get ready to elevate your baking game and reduce food waste – all with one simple recipe!
Ingredients:
This recipe yields one loaf of delicious sourdough discard quick bread.
- 1 cup sourdough starter discard (fed and active, at room temperature)
- 1 cup all-purpose flour (or a blend of all-purpose and whole wheat for added nutrition)
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar)
- 1/2 cup granulated sugar (or less, to taste)
- 1 teaspoon vanilla extract
- Optional additions: 1/2 cup chopped nuts, dried fruit, or chocolate chips
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. This simple step ensures your bread bakes evenly and releases easily.
Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed for a light and airy texture.
Combine wet ingredients: In a separate bowl, whisk together the melted butter, egg, buttermilk (or milk/lemon juice mixture), sugar, and vanilla extract.
Combine wet and dry: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Add sourdough discard: Stir in the sourdough discard until evenly distributed throughout the batter. The sourdough adds a wonderful tang and contributes to the moist texture.
Add-ins (optional): Gently fold in your chosen add-ins, such as nuts, dried fruits, or chocolate chips.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from becoming soggy.
Tips for Success:
- Active starter: Ensure your sourdough starter is active and bubbly before using it. This guarantees the best rise and flavor.
- Don't overmix: Overmixing the batter will develop the gluten too much, resulting in a tough bread.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the bread is ready.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Variations:
- Savory sourdough bread: Replace the sugar with herbs and cheese for a delicious savory loaf.
- Cinnamon swirl bread: Add cinnamon sugar to the batter and swirl it in before baking for a sweet treat.
- Fruit and nut bread: Experiment with different fruits and nuts to create your own unique flavor combinations.
Nutritional Information (per slice, approximate):
This will vary depending on the ingredients used, but a general estimate is:
- Calories: 200-250
- Protein: 5-7g
- Fat: 8-10g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This simple recipe is a fantastic way to use up your sourdough discard while creating a delicious and healthy quick bread. Perfect for breakfast, brunch, or a simple snack, this recipe offers a delicious alternative to store-bought bread. Enjoy the ease and satisfaction of homemade cooking!