Savory Sourdough Discard Quick Bread
When you need to use a lot of starter but you don't have a lot of time, try this savory sourdough discard quick bread. It comes together in just over an hour.
Ingredients
- 240 Grams All-Purpose Flour (2 Cups)
- 12.5 Grams White Granulated Sugar (1 Tablespoon)
- 5 Grams Baking Powder (1 Teaspoon)
- 1.5 Grams Baking Soda (1/4 Teaspoon)
- 9 Grams Salt (1 1/2 Teaspoons)
- 226 Grams Sourdough Starter - Fed, Unfed, Discard (1 Cup)
- 120 Grams Butter, Melted (1/2 Cup or 1 Stick)
- 180 Grams Milk (3/4 Cup)
- 1 Large Egg
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius).
- In a medium mixing bowl, whisk dry ingredients together: flour, sugar, baking powder, baking soda, and salt.
- In a smaller bowl, stir to combine wet ingredients: sourdough starter, butter, milk, and egg.
- Pour the wet ingredients into the dry. Stir until well incorporated but do not over mix.
- Spoon batter into a 9-inch by 5-inch baking pan lightly greased and lined with parchment paper.
- Bake for 1 hour. Internal temperature should read between 195° and 200° Fahrenheit (90° and 93° Celsius).
- Transfer to a wire cooling rack and let cool for 10 minutes before slicing and serving warm.
Notes
I keep my sourdough starter at 100% hydration, which means I feed it equal parts water and flour by weight rather than by volume. If your starter is fed at a different hydration, you may have to adjust the recipe to achieve the consistency you want.
This is a quick bread, so please do not overmix the batter. Your loaf might sink in the middle if you do.