I've made quite a few loaves using the sourdough discard that I've amassed in the fridge, and found that they're delicious smeared in honey. The sweetness seems to balance the sour taste of the bread really well, so I thought I'd try making a discard loaf with sweet stuff added to the dough.
I baked these loaves this morning and I'm really happy with the results!
The quantities in the recipe were driven by the amount of starter I had, so I've included the baker's percentages too. My starter is equal parts whole wheat flour and water, so I've treated the total amount of flour (from the discard, active starter and the added rye flour) as 100%.
Ingredient | Weight (g) | % |
Discard | 735 | 124.1 |
Light rye flour | 200 | 33.8 |
Water | 50 | 8.4 |
Active starter | 50 | 8.4 |
Salt | 12 | 2.0 |
Seeds | 100 | 16.9 |
Treacle | 50 | 8.4 |
Sultanas | 75 | 12.7 |
Apricots | 25 | 4.2 |
Figs | 50 | 8.4 |
Cinnamon | 2 | 0.3 |
Oatmeal | 50 | 8.4 |
Total flour | 593 | 100 |
Total water | 443 | 75 |
Yield | |
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Source | I used the sourdough discard loaf recipe from The Bread Code as the basis for this, and adapted it to suit. |
Prep time | 15 minutes |
Cooking time | 50 minutes |
Total time | 1 hour, 5 minutes |