Sourdough Discard Loaf

This is a real win for me as it solves 2 problems of sourdough life - discard recipes, and sometimes you just miss a bit of soft white toast!

For 1 large loaf (1 kg tin)

450g Strong flour

9g salt

120g milk scalded, then with 10g butter added to melt into it, left to cool until tepid

150g of tepid water

270g sourdough starter discard (1-3 days old ideally, I can't vouch for success if you use older than 4 days, I'm afraid - see vid for how inactive is tolerable!)


METHOD

  1. Mix all the ingredients in a bowl until well combined and no dry bits. Leave for 30 mins. 

  2. Do 4-5 S&F spaced about 30 mins apart then leave for another 30-45 minutes before shaping. 

  3. Turn straight onto a well floured surface top side down, and shape into a loaf. Transfer to a well oiled loaf tin. 

  4. Prove somewhere relatively warm and draught-free to give it the best rise and final prove. You will want to check using the indentation test whether it's ready to bake. It will take 3-5 hours depending on the temperature and how inactive your starter was. 

  5. Preheat the oven to 220C about an hour before baking, then when the loaf is proved brush it on top with milk then bake in the tin for 20 mins, turning the oven down to 200C when you put the loaf in. Cook for a further 10-15 minutes out of the tin, reducing to 180C if needed to stop it going too dark. It will take around 30-40 minutes total. Once ready, cool on a wire rack fully before slicing.