sourdough discard bread

An easy flatbread made in the skillet using 100% sourdough discard.

Sourdough Discard Flatbread

tbsp butter ((or ghee, olive oil, etc))

sourdough discard (unfed)

salt

everything bagel seasoning (optional)

Heat a nonstick skillet over medium heat and add 1 tbsp of butter, or your desired cooking fat.

Add 1/2 cup of the sourdough discard to the hot cooking fat and quickly spread it around the best you can using a spatula. I sort of wiggle and spread at the same time, to try to spread it into a circular shape.

Before the top sets, quickly sprinkle it with salt, everything bagel seasoning, or whatever flavoring you desire.

Cook until no more raw discard remains, about 3-4 minutes, then check underneath to see if the bottom is golden and crispy.

Flip over the flatbread, and cook for a couple more minutes, until golden and crispy on the other side.

Repeat with the remaining butter and starter. Serve while hot and enjoy!

Infused with aromatic rosemary and rich olive oil, the Sourdough Discard Rosemary Olive Oil Bread delivers a savory and flavorful loaf.

Sourdough Discard Rosemary Olive Oil Bread Recipe

water

cane sugar

active-dry yeast (1 packet)

sourdough discard

all-purpose flour

whole wheat flour

bread flour

rosemary (fresh

olive oil

Make the dough: Mix the water, active-dry yeast, and sugar in a mixing bowl. Allow the mixture to bloom until it smells yeasty and looks foamy, about 10 to 15 minutes.

Fold in the sourdough discard, dry ingredients and rosemary until no traces of dry flour remain.

Knead the oil into the dough one tablespoon at a time, waiting until the dough absorbs the oil completely before adding more. The dough will become gradually less greasy as the oil soaks in.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

Stretch and fold: After the rest period, complete 3 sets of stretch and folds in 15-minute intervals. To complete a stretch and fold, with the dough inside your bowl, pick up the side of the dough closest to you using your fingertips. Stretch the dough out as much as you can without it tearing and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times. This is one set.

First rise: Let the dough rise at room temperature until doubled in volume. The dough should double in volume and appear bubbly, about 20 to 30 minutes.

Prep: Preheat the oven to 475 F with a Dutch oven inside.

Shape: Coat a banneton with rice flour (see note*). Shape the dough into a batard or a boule (see note*). To shape a batard, turn the proofed dough on a clean work surface. Flatten the dough out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other Flip the dough and round it into a boule or roll it into a batard. Place the dough into a prepared banneton with the seam side up.

Second rise: Cover the banneton with plastic wrap and let the dough rise until puffy and well risen, about 30 to 45 minutes.

Score: Transfer the dough to a piece of parchment paper with the seam-side down. Score the dough. Place the dough with the parchment paper inside the hot Dutch oven.

Bake: Bake the dough covered for 25 minutes and uncovered for 10 to 15 minutes or until the loaf measures at least 190F when probed with an instant-read thermometer and reaches your desired level of brownness

Enjoy: Transfer the baked loaf to a cooling rack. Let the bread cool for at least 2 hours before slicing.

Store: This bread tastes the best the day it is baked, but will store well for up to 5 days in an airtight container at room temperature.

A sourdough take on a traditional Irish quick bread, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess.

Sourdough Irish Soda Bread

all-purpose flour (490 g)

baking soda

salt (5 g)

unsalted butter (cold,

buttermilk (336 g)

cane sugar (24 g)

sourdough starter (active 113 g or discard 125 g)

Begin by preheating your oven to 400℉.

Prepare a baking sheet by lining it with parchment paper.

Add the flour, baking soda, and salt to your large bowl, stirring well to combine.

Chop the cold butter into small pieces, then add it to the dry ingredients.

Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.

In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.

Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don't want to overmix.

Turn out the dough on a clean work surface and form it into a round loaf.

Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly.

Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking.

Bake time will depend on how wide or how tall the loaf is shaped.

Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

I had the same issue - I bake by weight &amp; had to add in the doubled portions of flour and sourdough discard after my “dough” (soup) was already mixed. Loaves are in the oven now and seem to be rising okay so I’m hoping for the best!

I doubled the recipe. Please note, not all measurements double when you hit the 2x. The flour was certainly one. Even after adjusting for that, my bread was a big sloppy mess. I had to throw a ton more flour at it to try to attempt shaping it. Got them into as much of a round as possible and threw them in. They smell pretty good so I gave it a 3. Hoping they taste good also!

I love your recipes!  This was super-easy and delicious.  I can't bear to throw away discard so your sourdough recipes are a treasure.  Thank you for this site.

This was my first recipe I tried using my sourdough starter. It turned out so well and was super easy to make. So delicious! Thank you for the recipe.

OMG! This is so good. Great recipe and definitely will do again and again. Everyone loved it. And super easy to make.
Note however that the result is not the typical bread (makes sense given the milk, egg and butter) but almost a scone like bread. It is amazing toasted with butter and jam, as advertised.
Also, the sourdough flavour is almost indiscernible, even though it uses quite a bit of starter. But that's ok, other recipes definitely have that sourdough flavour and I can get it there. 

Thank you very much for this!

amazing bread, we all love it so much, and also so quick to make

I have been making your artisan bread (and many other of your yummy sourdough treats) for awhile now. This Irish soda bread was really easy, delicious, and had a great texture! I loved how quick and easy it was. We are putting it in the heavy rotation!

Lovely Soda Bread recipe Lisa, I used natural yoghurt which was almost sour to make this, instead of buttermilk  (reduced the quantity a bit so it wasn’t too sticky). I sprinkled rolled oats on top as we do here in Scotland.

This is a great recipe. Easy and delicious.  My husband and I have it for breakfast and lunch. Can’t go wrong with this recipe. 👍🏻

This recipe has a soft, chewy crumb with a crusty exterior, and that tangy sourdough taste - without all the work.

Sourdough Discard Bread

water (295 grams)

yeast

salt (10 grams)

sourdough discard (255 grams)

all-purpose flour (575 grams)

Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit for about five minutes until it gets nice and bubbly.

In a large bowl, whisk together salt and flour.

Add sourdough starter and yeast/water mixture.

Mix well with a large spoon or silicon spatula. It will be a shaggy dough.

Cover with a lid or plastic wrap and leave at room temperature for around 12 hours.

The next day, preheat the oven to 450. Place your dutch oven and lid into the oven to preheat.

Turn the dough on a lightly floured surface. The dough will be pretty sticky.

Shape into a ball by pulling the sides and bringing them into the center. I do this about 4-6 times. Flip the ball over, seam side down.

Taking your hands, grab the dough and pull it towards you a few times rotating the dough after each pull. This adds tension (as does the last step) to the dough, which helps the dough rise more during baking.

Place the dough on parchment paper. Cover with a towel and allow to rise in a warm place for 30 minutes to an hour.

Slash with a lame or knife (if desired) and place the parchment paper and dough into the dutch oven and cover with a lid.

Place the dutch oven into the oven and turn the heat down to 400 degrees. Bake with the lid on for 30 minutes, then remove the lid and bake for about 20-30 minutes until golden brown.

Allow to cool completely before slicing

This just came out of the oven and looks beautiful! My question is, can I cold proof at the end of bulk fermentation if I’m not ready to bake?

This recipe is wonderful. I am going to try to use it with a baguette tray, any suggestions?

I just made 3 loaves for the first time using this recipe. They all turned out fantastic! They rose so much in a couple of hours that I’m up baking until almost midnight. Lol
I did mix the dough using my hands to make sure everything was incorporated well. The dough wasn’t sticky at all and they held up well to scoring. I will definitely use this recipe again!

It was a flop for me... I've handled sticky dough plenty of times before, however I followed directions to a T, and it was a sticky mess that couldn't at all be handled. I ended up tossing the dough in the trash where it could continue clinging to everything it touches.

I was skeptical because you don’t need to do the fold and pull process but it was easy and turned out great. I did add sugar and will try without next time. 
Thanks for sharing.

If you’re craving a crusty loaf of sourdough bread but don’t want to wait forever, this Sourdough Discard Bread is for you! Ready in just a few hours, it&#39;s incredibly easy to make!

Sourdough Discard Bread (No Knead)

Water

g Active Dry Yeast

500 g All Purpose Flour

Salt

g Sourdough Discard

Bloom

In a large mixing bowl, add the water and yeast. Do not mix. Let it sit for 5 minutes until the mixture is slightly frothy.

After 5 minutes, add the flour, sourdough discard, and salt.  Mix until the ingredients are combined and a shaggy dough forms. You can do this with your hands or with a wooden spoon.

Rise

Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours.

Preheat

Shape

After 2 hours, turn the dough onto a lightly floured surface and shape the dough into a dough ball. At this time, you can place the dough in the refrigerator and let it ferment further or you can place it in the refrigerator and bake it later.

Score

Score the top of the dough with a sharp knife.  Place the dough on a piece of parchment paper and place the parchment paper in a Dutch oven.

Bake

Bake for 30 minutes with the top on the Dutch oven.  Remove the lid and bake for another 30 minutes.  Take the bread out of the oven and let it cool.

I did this recipe. I really like the idea of having it all done in one day. However, my dough came out so sticky, I had to add Flour.  It  just ran everywhere. I don’t know what I did wrong.

I’ve tried this recipe many times and it’s always come out perfect! I am curious what if I add a grated stick of very cold Kerry gold butter when I do a stretch and fold to incorporate it to make it taste like the sourdough croissant bread recipe? Recipe link is below. Thanks!!!
https://amybakesbread.com/sourdough-croissant-bread/

This recipe makes an excellent loaf of bread. I had problems with my initial loaf not rising got new yeast and it worked like a charm. Thanks so much

HELLO!! 
I AM EXTREMELY NEW NEW TO SOURDOUGH BAKING AND SAW YOUR RECIPE AND SAID YESSS THIS IS THE RECIPE FOR ME LOL!! MY QUESTION IS I AM GOING TO LET IT FERMENT IN FRIDGE SO DO I SHAPE INTO A BALL THEN OUT IT INTO BOWL LINED WITH FLOUR LIKE A TRADITIONAL SOURDOUGH LOAF? 

SORRY SUCH A LONG QUESTION:(

So delicious and easy! Thanks for the recipe.😋

Thank you for your response! My first loaf with your recipe turned out “bien cuit“ thanks to the precise directions. I’m looking forward to trying different variations and using a combination of flours!

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