Was in a pinch and needed a loaf in the morning, but didn’t have active starter. So I used discard!
Recipe:
500g bread flour
375g water
12g salt
50g unfed sourdough discard
I put the dough together around 6 pm and did stretch and folds and then coil folds over the course of an hour. Left on the counter and baked at 8:45 the next morning! 500° for 25 min and then uncovered at 425° for 20 min. Tastes VERY sour
by Emergency-Wear-9969
9 Comments
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Looks fabulous!
Meanwhile, I still haven’t found the method for achieving super sour that 2 friends are asking for – maybe you unlocked the key?? Looks great for discard btw!
Meanwhile, I still haven’t found the method for achieving super sour that 2 friends are asking for – maybe you unlocked the key?? Looks great for discard btw!
Looks like a beauty! What temperature is your room where it sat on the counter? Also, did you shape it before bed or prior to baking?
Having some ideas based on this. Time to get out the journal and prep for Saturday morning bake. Should be fun. Thanks everyone.
How long had it unfed? I achieved my first actual sour life recently but if I could maybe do it easier I’d like to try!!
Looks better than my regular loaf 🙁
Usually, one has to add yeast to get discard to rise, because discard wild yeast has eaten all the protein and expended its energy, you have to use yeast or starter to get it to rise. What did you use to get it to rise?