So I recently came upon a recipe where they use sourdough discard straight from the fridge to make a loaf. I used my 5 day old discard and I was honestly surprised! Here are my results:
First, the crumb is tighter than when I use my active starter, so the texture is more chewy than creamy.
Second, the process is soooo much easier. It’s more hands off.
personally, I think I’ll stick with making my breads with active starter but to be honest if you’re in a pinch making it with the discard method is not bad especially if you toast the bread!
Thanks for posting the link. Agree, it sounds like a handy tool to have in your back pocket should a need arise. I'm thinking of trying it for the experience.
Good job!
Can you post your formula?
Thank you!
Yes, of course! Here’s the recipe I followed: https://www.pastryandprose.com/2019/01/13/country-loaf-with-discard-sourdough-starter/
It looks good! How does it compare with your bread made with your active starter?
Thank you! I think in 2 ways:
First, the crumb is tighter than when I use my active starter, so the texture is more chewy than creamy.
Second, the process is soooo much easier. It’s more hands off.
personally, I think I’ll stick with making my breads with active starter but to be honest if you’re in a pinch making it with the discard method is not bad especially if you toast the bread!
Hope that helps!
Thanks for posting the link. Agree, it sounds like a handy tool to have in your back pocket should a need arise. I'm thinking of trying it for the experience.
thanks for doing the experiment. it's true, sometimes you can't wait for your starter to grow enough.