Description
This delightful sourdough discard recipe transforms leftover sourdough into a moist, flavorful baked treat perfect for breakfast or snack time. Combining staples like flour, sugar, and vegetable oil with a touch of baking powder, this easy-to-make recipe yields a golden, tender bread with a subtle tang, minimizing food waste while maximizing taste.
Ingredients
Scale
Dry Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 1/2 cup water
- 1/4 cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature before baking.
- Mix Base Ingredients: In a mixing bowl, combine the sourdough discard, all-purpose flour, water, sugar, and vegetable oil, stirring well to incorporate all components evenly.
- Add Leavening and Salt: Sprinkle in the baking powder and salt, then mix thoroughly until the batter becomes smooth and consistent with no lumps.
- Prepare Baking Pan: Grease your baking pan to prevent sticking, then pour the batter evenly into the pan.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Remove the baked bread from the oven and allow it to cool completely before slicing to maintain its structure and enhance flavor.
Notes
- You can substitute vegetable oil with melted butter or olive oil for a different flavor profile.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Add herbs or spices like cinnamon or rosemary for variation.
- This recipe can be doubled and baked in a larger pan for bigger batches.
- Sourdough discard should be at room temperature for best mixing results.
