Description
Turn your sourdough starter discard into a delicious homemade loaf that’s full of flavor and reduces waste.
Ingredients
Scale
- 1 cup sourdough starter discard (preferably at room temperature)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water (room temperature)
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine the sourdough starter discard, water, and sugar. Mix well until fully incorporated.
- Gradually add the flour and salt, stirring until a soft and somewhat sticky dough forms.
- On a floured surface, knead the dough for about 5-10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Preheat your oven to 375°F (190°C) about 20 minutes before baking.
- Once risen, shape the dough into your desired form and place it on a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden brown and fragrant.
- Cool for at least 10 minutes before slicing.
Notes
Store leftover sourdough bread wrapped tightly in plastic for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg