Looking for an excellent way to use your discard starter? This bread turns your sourdough discard into something extraordinary with incredible taste. We Germans love this bread and it is very authentic and part of our culture.

When working with sourdough you accumulate a lot of discard starter over time. Throwing the starter away always feels wrong. I like to use the starter to bake a high hydration discard starter bread. I'll show you how it is done in this video. This video is very heavily inspired by German

Recipe:
- 400 grams of discard starter
- 100 grams of fresh starter (25%)
- 200 grams of full grain flour (50%)
- 200 grams of water (50%)
- 200 grams of wheat or rye seeds (50%) - optional.

Overall you end up having 450 grams of flour in your loaf. 2% of that in terms of salt is recommended, so add 9 grams of salt.

I added the percentages in case you want to scale up. They are calculated based on the discard starter you have available. Just make sure you add a little bit of full grain flour to give some food to your starter. This will make your loaf have a more open crumb.

The trick is really to have a loaf pan and this high hydration. A lot of the water evaporates during the bake creating a nice open crumb. It's going to make an awesome bread. Some of my friends even say this is the best bread they had so far. It seems that the super long fermentation creates complex flavours. Some are also a little annoyed by the sourness. You can adjust the sourness though, just use a little less discard if needed. I love it this way!

What are some of the discard starter recipes you like to bake?

Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
Strong whole wheat flour: [ Ссылка ]

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Support me/Merchandise:
Get my starter Bread Pitt: [ Ссылка ]
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Oven gloves: [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

#sourdough #discardstarter

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