SOURDOUGH DISCARD BREAD
- 300 g cold discard
- 500 g bread flour
- 250 g water
- 2 tablespoons sugar
- 2 teaspoons salt
Mix like ordinary bread and knead the dough very well. Cover and let it rise till double.
Form loaf and place it in a prepared bread baking tin.
Cover loosely and let it rise to rim of bread pan.
Put the pan in a cold oven and set the oven 180°C.
Bake for 1 hour.
Take the bread out of the pan, place on a cooling rack and rub some butter over the crust. Let it cool completely.
Sourdough discard:
Day 1: Mix half cup whole wheat flour and half cup water in a glass jar.
Cover with plastic wrap and leave in a warm place for 24 hours.
Day 2: Look at it the next day and leave for another 24 hours.
Day 3: Remove half and feed with half a cup of flour and half cup water.
Day 4 – 6: Repeat day 3 method.
Day 7: Mixture will start to bubble and will be ready to use.
Day 8: Discard what you need for your bread recipe, and feed with half a cup of flour and half cup water. Place back into the fridge till the next time you want to bake bread, repeat Day 8 after you have discard.
Now you have sourdough starter which you can keep in the fridge and use to bake any sourdough bread, English muffins and pizza bases.
Recipe and 1ste photo: Wikkie Tap
2nd photo: Sourdough discard pizza bases. Ready to go to the deepfreeze. Grandson’s favorite.
