Sourdough Discard Loaf (No Active Starter Needed!)
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From bakingtosurvive_
Got extra sourdough discard sitting around? You can still bake a beautiful loaf of bread without using active starter. This crusty Sourdough Discard Loaf is made with discard that sat at room temperature (72°F) for up to 24 hours—and it still rose like a champ. Perfect for zero-waste baking and getting the most out of your sourdough journey.
Note: Measurements are approximate—bread baking is more consistent and reliable when using a kitchen scale.
- Recipe Card
- Video
Recipe Card
ingredients
- 1 1/8 cups (280 ml) water
- 1/3 cup (100 grams) sourdough discard (at room temperature)
- 1 1/2 teaspoons (8 grams) fine sea salt
- 3 1/4 cups (400 grams) bread flour
Method
Mix the dough:
Step 1
In a large bowl, mix all ingredients until the flour is fully hydrated. Cover and let rest for 30 minutes.
Step 2
After the initial rest, begin your folding process. You can use either stretch and folds or coil folds—your preference.
Folding schedule (during bulk fermentation):
Step 1
Bulk ferment time: 9:30 AM – 4:00 PM
Step 2
Fold once every hour for a total of 7 folds:
Step 3
10:00 AM – Fold 1
Step 4
11:00 AM – Fold 2
Step 5
12:00 PM – Fold 3
Step 6
1:00 PM – Fold 4
Step 7
2:00 PM – Fold 5
Step 8
3:00 PM – Fold 6
Step 9
4:00 PM – Fold 7
Shape and chill:
Step 1
After the final fold, shape the dough and place it into a prepared banneton basket. Cover and refrigerate overnight (about 16 hours).
Bake the loaf:
Step 1
Open bake method: Preheat oven to 480°F. Bake with steam for 20 minutes (score the loaf 5 minutes into the steam bake), then continue baking without steam for another 10 minutes.
Step 2
Dutch oven method: Bake at 450°F for 30 minutes with the lid on, then 10–15 minutes with the lid off for browning.
Video
Media error: Format(s) not supported or source(s) not found
Download File: https://data.thefeedfeed.com/video/1743373356.mp4