Sourdough bread making is a rewarding process, but it often leaves you with a significant amount of sourdough discard. This discarded starter, however, is far from useless! It's a treasure trove of flavor and texture, perfect for creating delicious baked goods. This recipe shows you how to transform your sourdough discard into a magnificent pull-apart bread, perfect for sharing (or not!).
What is Sourdough Discard?
Before we dive into the recipe, let's clarify what sourdough discard actually is. It's the portion of your active sourdough starter that you remove before feeding it. While it may seem like waste, it's packed with beneficial bacteria and wild yeasts, giving baked goods a unique tang and rise. Throwing it away is a culinary crime!
Why Use Sourdough Discard in Baking?
Using sourdough discard in baking offers several advantages:
- Reduced waste: You're making the most of your starter, minimizing food waste.
- Enhanced flavor: It adds a complex, tangy flavor to baked goods that's simply unmatched.
- Improved texture: The discard contributes to a chewier, more flavorful crumb.
- Cost-effective: You're essentially using a free ingredient to create something delicious.
Sourdough Discard Pull-Apart Bread Recipe
This recipe is designed for easy understanding and delicious results, even for beginners.
Ingredients:
- 1 cup sourdough discard (fed or unfed)
- 1 cup warm water (around 105-115°F)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 cups all-purpose flour (plus more for dusting)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 cup chopped herbs (rosemary, thyme, or oregano) – optional
- 1 egg, beaten (for egg wash)
Instructions:
- Activate the discard (if needed): If using unfed discard, combine it with 1/4 cup of warm water and let it sit for about 30-60 minutes to become bubbly and active.
- Combine wet ingredients: In a large bowl, combine the warm water, olive oil, sugar, and salt.
- Add discard: Stir in the activated sourdough discard until well combined.
- Gradually add flour: Add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If it's too sticky, add a little more flour, a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Prepare the filling: While the dough is rising, combine the cheese and herbs (if using).
- Shape the bread: Punch down the dough and roll it out into a large rectangle. Sprinkle the cheese and herb mixture evenly over the dough.
- Cut and roll: Cut the dough into 1-inch squares, then stack them on top of each other.
- Second rise: Place the stacked squares in a greased baking dish (8x8 inch or similar). Cover and let rise for another 30-45 minutes.
- Egg wash: Brush the top of the bread with the beaten egg.
- Bake: Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and cooked through.
- Cool and serve: Let the bread cool slightly before serving. Enjoy pulling apart the warm, cheesy, and tangy pieces!
Frequently Asked Questions
Can I freeze sourdough discard pull-apart bread?
Yes! Once completely cooled, you can freeze this bread in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
What other additions can I make to this recipe?
Get creative! Try adding different cheeses, meats (like bacon or sausage), vegetables (sun-dried tomatoes, caramelized onions), or even different herbs and spices. The possibilities are endless!
Can I use a different type of flour?
While all-purpose flour works well, you can experiment with bread flour or a blend of flours for a different texture. Bread flour will result in a chewier loaf.
My sourdough discard isn't very active. Will it still work?
Even if your discard isn't very bubbly, it should still work in this recipe. However, the rise might be slightly less dramatic.
How long can I store leftover sourdough discard pull-apart bread?
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This sourdough discard pull-apart bread recipe is a delicious and practical way to use up your leftover starter. Give it a try and enjoy the delicious results! Remember to adjust baking time depending on your oven and the size of your baking dish. Happy baking!
