Sourdough Discard and Yeast Bread

Here's another sourdough discard recipe to make bread while waiting for your sourdough starter to be ready for sourdough bread. No lack of carbs around here!

Ingredients:

3/4 cup warm water (105-110°F)

2 1/4 tsps rapid yeast

1/2 cup sourdough discard

2 1/2 - 2 3/4 cups flour

1 1/2 - 2 tsps salt

1 tbsp olive oil

First stir the flour and yeast together then add the warm water to form a shaggy mix. Add the discard. Mix the olive oil and salt together and add. Use your hands to squish it in if needed to make sure the salt is well distributed. Place the dough in a large oiled bowl and cover with plastic wrap or a damp dish towel.

Place in the oven with the oven light on for 1-2 hours or until doubled in size.

Remove from oven. Shape into a loaf and place on a parchment lined baking sheet. Cover with a dry towel for 30 minutes.

Put a pan of water in the bottom of the oven to create steam while baking. This aids the rise as well as for making a crispy crust. If you want a darker crust brush with milk, egg yolk or beaten whole egg right before putting in the oven.

Bake in a 350°F oven for 40 minutes or until internal temperature reaches 200-210°F and thumps when you tap it.

I didn't brush this loaf with anything before baking hence it's light golden colour.

Cool completely on rack before slicing. 

 Make bread not war ✌ & ❤

Great for sopping up the juices in a hearty stew!