Here is the dilemma I go through every feeding, every day - I hate throwing away discard from my sourdough starter feedings. Do you find yourself with this problem? I'm going to share with you a simple way to put that discard to proper use and it tastes great too!
It pains me to throw away starter, and also my kids keep asking for bread "today, Daddy!" A good friend reminded me recently of a recipe on King Arthur for discarded start bread and while that recipe does work, it only uses a small amount of starter. Since I bake every day now, I accumulate more than 100g of starter discard quickly . I make this in a 9 x 4 loaf pan, using the pre-shaping technique from my Shokupan method (minus the water roux or Tangzhong method). Incidentally that is a fantastic daily bread recipe using commercial yeast but I'm working on a starter / levin method which I'll post when I have completed and re-tested.
The Ingredients
300g Starter Discard
350g Bread Flour
8g Fine Salt
The Instructions
Combine the starter and bread flour in a large bowl. Mix a few minutes with your hands or use your Kitchen Aid mixer with the dough hook if you have one. Add the salt in a few minutes later scattered , then mix thoroughly until it forms a smooth ball.
Allow it to rise for 2 hours or when at least it has doubled in size, covered in a warm place around 80F degrees (26/27C)
Reshape then skip the optional part unless you follow that part.
Optional but I think it makes a difference in the shaping:
Split the dough in 3 equal parts
Flatten each piece into an oval with a rolling pin.
(You can use a little flour to keep it from sticking
but don’t use too much or the dough will become dry.)
Fold the long edges of the oval inward (in thirds).
Flip over, and roll again to flatten. Then flip back over.
Roll the piece from the bottom up (smooth side out) and set aside. Repeat with the remaining dough.
place the 3 rolls side by side (seam side down).
let the pre-shaped loaf rise 90 minutes in a greased 9 x 4 loaf pan,
about 30 minutes prior, I like to pre-heat my toaster oven to 232 C (or 445F).
I like to dust the top with flour then score it before entering the oven
Lightly spray the top of the pan and around the oven with water
Bake for 10 minutes with the cover if the pullman pan came with one
Bake for additional 20 minutes in the pan or longer for darker crust.
Remove and cool.
Did you make this recipe?
Let me know what you think! Share a photo and tag me on Instagram with the hashtag #bakingcuban.
