Okay, so I’ve been on this sourdough journey for a while, and I always feel bad throwing away the discard. You know, that portion you remove before feeding your starter? It feels so wasteful! So, I went on a mission to find ways to use it, and let me tell you, this sourdough discard sweet bread recipe is a game-changer.
Getting Started
First, I pulled out my trusty sourdough discard from the fridge. It had been sitting there for a few days, looking all bubbly and sad. I felt a pang of guilt for neglecting it, but also excitement for its new purpose.
Mixing It Up
I grabbed a big bowl and started throwing things in. I didn’t follow a super strict recipe, to be honest. It’s more like, what do I have in the pantry that sounds good?
- Sourdough discard, obviously. I used about a cup.
- Flour, just regular all-purpose. I added enough until it felt like a good bread dough consistency, maybe 2-3 cups?
- Sugar, because, sweet bread! I used brown sugar because I like the molasses-y flavor, probably a heaping half cup.
- Eggs. Two of them, for richness and binding.
- Milk. Just a splash, to loosen things up.
- Melted butter. About a quarter cup, because butter makes everything better.
- Baking powder and baking soda. To give it a good lift, about a teaspoon of each.
- Salt. Just a pinch, to balance the sweetness.
- Spices! I went with cinnamon and a little nutmeg. I love that warm, cozy flavor.
I mixed all the ingredients together with a big wooden spoon. It was a bit of a workout, but honestly, I find it kind of therapeutic. It is nice to get my hands dirty and get messy for a bit, away from the computer.
Then, I added some mix-ins. I had some dried cranberries and chopped walnuts, so I threw those in. Chocolate chips would be amazing too, or maybe some raisins. Next time I want to get a little more adventurous and add some chopped apples, too.
Baking Time
I greased a loaf pan (because that’s all I have) and poured the batter in. It looked pretty thick and gloppy, but I had faith.
Then, it went into the oven at, like, 350°F(175°C) . I didn’t really time it, I just kept checking until it looked golden brown and a toothpick came out clean, maybe 45 minutes to an hour?
The Result
Oh. My. Goodness. The smell alone was worth the effort. The bread was slightly tangy from the discard, but mostly sweet and moist, with those delicious pockets of cranberries and walnuts. I slathered a slice with butter while it was still warm, and it was pure heaven.
Seriously, this is such a great way to use up sourdough discard. It’s easy, adaptable, and super satisfying. Don’t throw away that discard! Turn it into something delicious. I am happy I made this for the first time, and it will not be the last time I make this. I think next time I will also add some vanilla extract for the fun of it.
