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 RecipeI 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.
The Recipe
GF Sourdough Discard Bread
Ingredients
Dry
- 2 1/2 cups Bob’s Red Mill 1-to-1 gluten-free baking flour
- 1/2 cup gluten-free buckwheat flour
- 2 tsp psyllium husk powder
- 2 tsp sugar
- 2 tsp active dry yeast
- 2 tsp baking powder
- 1 tsp table salt
Wet
- 1/2 cup gluten-free sourdough discard
- 1 cup milk, warm
- 2 whole eggs
- 1 Tbsp honey
- 1/4 cup olive oil
- 2 Tbsp apple cider vinegar
Instructions
- In a large bowl, whisk together the dry ingredients: flour, buckwheat flour, psyllium, sugar, yeast, baking powder and salt.
- In a second bowl, whisk together the wet ingredients: discard, warm milk, eggs, honey, olive oil and apple cider vinegar.
- Pour the wet ingredients into the dry and mix until a thick, sticky dough forms with no dry spots.
- Shape the dough into a round loaf with wet hands, set it on a piece of parchment paper and score the top with a serrated knife. Cover and let it rise in a warm spot for 1 to 2 hours, until puffy.
- About 45 minutes before baking, put a Dutch oven with its lid in the oven and heat to 450°F.
- Lift the loaf by the parchment into the hot Dutch oven. Cover and bake 40 minutes, then remove the lid and bake 15 to 20 minutes more, until deep golden and the inside reaches about 205°F.
- Cool on a rack for at least 1 hour before slicing.
Responses
comments – I answer every one.
Have you ever made gluten free bread with whey(homemade yogurt byproduct)? If so will you pass on the recipe, please. How do you start your gluten free sourdough starter? Do you have a step by step or day by day instructions?
I have not tried using whey. Here are a few sites that give step by step directions. https://vanillaandbean.com/gluten-free-sourdough-starter/ https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-starter-recipe https://georgeats.com/how-to/how-to-make-a-gluten-free-sourdough-starter-from-scratch/ The last link is the one I am using.