The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Discard loaf results

Hayalshamsi's picture
Hayalshamsi

Discard loaf results

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: 

BethJ's picture
BethJ

Good job!

Can you post your formula?

Hayalshamsi's picture
Hayalshamsi

Thank you! 

Yes, of course! Here’s the recipe I followed: https://www.pastryandprose.com/2019/01/13/country-loaf-with-discard-sourdough-starter/

loaflove's picture
loaflove

It looks good! How does it compare with your bread made with your active starter?  

Hayalshamsi's picture
Hayalshamsi

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!

BethJ's picture
BethJ

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.

loaflove's picture
loaflove

thanks for doing the experiment.  it's true, sometimes you can't wait for your starter to grow enough.