Many of you may be asking how does discard show up in a recipe? It is part of the process of making a starter.Jump to Recipe
I have been making a GLUTEN FREE STARTER. A starter acts as the yeast. It is what leavens the bread. Making a starter is really easy. It only takes a couple of minutes a day. You need to feed the starter most days – adding flour and water. And you need to discard some of the starter to have a more effective starter. The discard is simply throwing out some of the starter you make while adding in new flour and water.
Instead of actually throwing out the discard, you can save it and use it for future recipes. There are many
RECIPE IDEAS for using the discard from crackers, to focaccia to pancakes. Saving the discard is personal preference about waste. I will say that if you are consistently making your starter, you will have a lot of discard to deal with.
The effort to make your own starter is so worth it. For those of us who eat gluten free, bread is one item that we miss. I have been making my own breads to pretty good results and it is so worth it. Now, I have my starter getting nice and sour but I will share more on this in another post. Some of my best gluten free bread recipes links are below:
The cast of characters.
Combining and proofing the dough.
The baked bread out of the oven.
The GF Sourdough Discard Bread plated.
GF Sourdough Discard Bread
If making your own gluten free starter, don't throw away the discard. This delicious GF Sourdough Discard Bread has great flavor and texture.
- 3 Cups Bob's Red Mill 1 to 1 GF flour
- 1/2 Cup GF Buckwheat flour
- 2 Tsp Xanthan Gum
- 1 Tsp Tapioca starch
- 1 Tsp Arrow root
- 2 Tsp Baking powder
- 1/4 Cup Olive oil
- 2 Tbsp Apple cider vinegar
- 2 Tsp Active yeast
- 3/4 Cup Sourdough discard
- 1 Tsp Salt
- 1 Tbsp Honey
- 2 Whole Eggs beaten
- 1/4 Cup Milk heated
Begin by blooming the yeast with the warm milk and the honey. This will take 10 minutes.
Meanwhile, combine all the dry ingredients in a big bowl.
Next, place all the wet ingredients in a stand mixer and mix for 2 minutes until well combined.
Slowly, add in the dry ingredients into the wet ingredients in 3 steps. Mix after each addition. The dough should be more dough like than batter like. Once formed, cover and put in a warm place to proof for 2 hours. Pour the dough on the counter and knead for 1 – 2 minutes with dough scraper. Put on an oiled and lightly floured piece of parchment paper, and place in a bowl for the final proofing. This step will take 30 – 60 minutes.
Before placing in a 350 degree oven, dust the top with flour and a little oil. You can make a design on your bread by making some slits using a serrated knife. Cook for 60 minutes. Using a thermometer, test to see that your bread has an internal temperature of 205 – 210 degrees. Let completely cool before slicing.
Serve and enjoy!