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 Honey Bread
The two key ingredients to making the best gluten free sourdough honey bread is apple cider vinegar and honey. The bread is so sturdy.
- 3 Cups Bob's One to One GF flour
- 1/2 Cup Cassava
- 2 Tsp Psyllium Husk
- 2 Tsp Baking powder
- 1 Tsp Baking Soda
- 3 Tbsp Nonfat Dry Milk Powder
- 2 Tsp Sugar
- 1/4 Cup Olive oil
- 2 Tbsp Apple cider vinegar
- 2 Tsp Active yeast
- 1 Tsp Salt
- 1 Tbsp Honey
- 1 Cup Club Soda beaten
- 1/2 Cup Gluten Free Sourdough Starter heated
- 2 Whole Eggs beaten
Begin by blooming the yeast with the sourdough starter and the honey. This will take 10 minutes.
Meanwhile, combine all the dry ingredients in a big bowl.
Next, place the remaining wet ingredients in a stand mixer and mix for 2 minutes until well combined.
Slowly, alternate adding in the dry ingredients and ginger ale 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 covered with oiled plastic wrap 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. Take the dough out with the parchment paper and place on a cooking stone. 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!