Description
A delicious and crusty loaf made from sourdough starter discard, perfect for reducing waste and enjoying a homemade treat.
Ingredients
Scale
- 1 1/2 cups warm water (98 to 115 degrees F/37 to 46 degrees C)
- 7 tablespoons sourdough starter discard
- 1 1/2 teaspoons active dry yeast
- 2 cups whole wheat flour
- 4 teaspoons whole wheat flour
- 2 cups bread flour
- 4 teaspoons bread flour
- 1 3/4 teaspoons salt
- 1/4 cup bread flour, or as needed
Instructions
- Mix the warm water, sourdough starter discard, and yeast. Let it sit for about 10 minutes until bubbly.
- Whisk together the whole wheat flour and bread flour. Sprinkle this mixture over the bubbly yeast mix and add the salt. Stir it with your hands until it forms a ball of dough.
- Cover and let it rest for 30 minutes.
- Knead the dough on a floured surface until it feels tight.
- Line a bread basket with a kitchen towel, dust it with about 1/4 cup of flour, and place the dough in it, bottom side up. Cover and let it rise for 2 hours.
- Preheat your Dutch oven in the oven to 475 degrees F while the dough rises.
- Turn the dough onto parchment paper and cut a shallow ‘X’ on the surface.
- Place the dough into the hot Dutch oven and cover it. Bake for 40 minutes, then reduce the temperature to 450 degrees F and bake for an additional 20 minutes.
- Let it cool on a wire rack for at least 2 hours.
Notes
For more flavor, consider adding herbs, cheese, seeds, or nuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough bread, homemade bread, sourdough discard