I had a zucchini from my aunt's farm, some sourdough discard that needed to be used up, and plenty of overripe frozen bananas... and this was the perfect recipe to use up all those ingredients! I whipped up a batch of this bread yesterday, but I also doubled the recipe and turned half into muffins! Thank you Sune for always sharing such delicious recipes. 😊
Wonderful recipe! Thank you so much! I've made zucchini and banana bread for years, but never knew that I could incorporate sourdough discard with such breads. Revelation! I admit I omitted the oil from your recipe to make it lower fat, and it still turned out nice and moist thanks to the zucchini and banana. I love your channel and I'm looking forward to more of your discard recipes!
I can't wait to try this, but I don't ever have discard. If you only feed your starter with the weight needed for the recipe you're using you'll never have discard either. I like it that way. so if I want to have extra for a "discard" recipe like this one, I'll just feed it extra this one time. I haven't wasted any flour since my starter first matured. I feed only what I need, and use what I feed.
@@Foodgeek It is, I just have to plan ahead for what I want to bake, which is what I do anyways. I'm happy that you are showing people ways to use their discard, but I wish more people knew that they don't need to have discard in the first place if they don't want to. I know some people who prefer to have some discard in the fridge for sourdough pancakes or other things, and that's fine. For me though, I was so happy when I realized I could just keep around 50 grams of starter in the fridge, and then feed it the exact weight I need for a recipe and What I'm left with is roughly the same amount I started with. When I first started I thought a feeding had to be 1-1-1 ratio for the starter to grow well. I've done 10 grams starter with 100 grams water and 100 grams flour and it still grows almost identically.
@@Foodgeek That gives me a great idea for your next experiment. Could you try comparing the growth rates of different ratios of starter to flour/water. Keep it all 1-1 flour to water ratios, but change the ratio of starter from 1-1-1, 1-2-2, 1-5-5, 1-10-10, 1-20-20, or something like that. Then see if it changes how large they grow and the time it takes for them to grow. I would love to see that!
Thank you! I have discard to use and can't wait to try this recipe‼️😃 Question: does the discard temperature need to be room temp or okay to use cold from fridge? My guess would be room temp.
This looks so good!! But, I don’t use anything but fresh-milled... can I sub the all-purpose for the same amount of soft white wheat or maybe spelt? Or should there be a quantity adjustment?
hi I’m big fan of yours. Absolutely love your channel is there any chance you could make a video off healthy sourdough sandwich bread please. I would be much appreciated all the best
Awesome, I’ve wondered how to use sourdough starter or its derivatives for quick breads (banana bread, my recipe for pumpkin bread, etc.) In a similar vein (sweets/pastries) have you ever done sourdough cinnamon buns? That’d be pretty cool I think.
I need your advice. Do I need a bread proofer to raise the dough in a proofing basket? My kitchen is usually 70 Farenheit. For the bulk rise, it takes a long time to raise. I just ordered a Rod and Taylor proofer. Now, I'm not sure I really need it. Is my kitchen temperature too cold?
You can substitute the banana with an egg. In Denmark you can buy 'sugar' made for baking for diabetics, that's made of fiber and sweetener that doesn't affect blood sugar. I don't know what product you have where you live 😊
Just followed your recipe but I didn't have any zucchini so I used 3 bananas and added a little cocoa, some dried tart cherries and walnuts. Came out great. Thanks for your great content.
Speaking of sourdough discard, I had a starter failure last week. After a few failed attempts to revive it, I dipped into my discard jar to start a brand new batch of starter. I have no idea what caused the failure and was honestly shocked that a starter could die so quickly and easily. There was no mold in it, and no discoloration, though the smell was a bit off. I can only guess that some unwanted bacteria found their way into the starter and crowded out the essential yeast. So as it turns out, there is another use for discarded sourdough.
Hey Sune, if you hold your pan down in the sink when you spray, the overspray goes into the sink instead of all over your counter! Much easier cleanup.
@@Foodgeek Yes, there''s not much on the internet about this technique. This resource (brotgost.blogspot.com/p/clas.html) offers a wheat bread recipe with CLAS and also help by answering questions. CLAS is just an LB bacterial culture, can be grown at home, but it might be similar to Sauerteig Typ II, which some stores sell. Cheers!
@@Foodgeek but personally and I'm sure it's the same for a majority of people who have a sourdough starter I care about not eating wheat flour that hasn't been fermented since it causes health issues. So if I think about a discard recipe, it should be a recipe that only uses sourdough starter without adding any new flour. Or less ideal we add wheat flour but have a period of fermentation to avoid the health concerns. If it's neither of the two then I'm not really sure why even use my discard for that kind of recipe.
Just made this. It's absolutely moist and delicious. Thank you for sharing the recipe.
I had a zucchini from my aunt's farm, some sourdough discard that needed to be used up, and plenty of overripe frozen bananas... and this was the perfect recipe to use up all those ingredients! I whipped up a batch of this bread yesterday, but I also doubled the recipe and turned half into muffins! Thank you Sune for always sharing such delicious recipes. 😊
finally recipes to used up my discards! thank you!
I am so glad that you are starting a "Discard Series". You will become my one stop shop for all things Sourdough. Love your bread!
A "DISCARD SERIES." Very good. I'm one happy camper.
You are almost 100K subs! Way to go Sune!
You really nailed the production of this video, I like the faster pace. And this seems so unusual I have to give it a try!
Wonderful recipe! Thank you so much! I've made zucchini and banana bread for years, but never knew that I could incorporate sourdough discard with such breads. Revelation! I admit I omitted the oil from your recipe to make it lower fat, and it still turned out nice and moist thanks to the zucchini and banana. I love your channel and I'm looking forward to more of your discard recipes!
I can't wait to try this, but I don't ever have discard. If you only feed your starter with the weight needed for the recipe you're using you'll never have discard either. I like it that way. so if I want to have extra for a "discard" recipe like this one, I'll just feed it extra this one time. I haven't wasted any flour since my starter first matured. I feed only what I need, and use what I feed.
Very true, but fortunately it's super easy to make extra as you say 😁
@@Foodgeek It is, I just have to plan ahead for what I want to bake, which is what I do anyways. I'm happy that you are showing people ways to use their discard, but I wish more people knew that they don't need to have discard in the first place if they don't want to. I know some people who prefer to have some discard in the fridge for sourdough pancakes or other things, and that's fine. For me though, I was so happy when I realized I could just keep around 50 grams of starter in the fridge, and then feed it the exact weight I need for a recipe and What I'm left with is roughly the same amount I started with. When I first started I thought a feeding had to be 1-1-1 ratio for the starter to grow well. I've done 10 grams starter with 100 grams water and 100 grams flour and it still grows almost identically.
I've explained this is several of my videos. I just have a tiny bit in the fridge and a bit on the counter, which I just feed when I need it 😊
@@Foodgeek That gives me a great idea for your next experiment. Could you try comparing the growth rates of different ratios of starter to flour/water. Keep it all 1-1 flour to water ratios, but change the ratio of starter from 1-1-1, 1-2-2, 1-5-5, 1-10-10, 1-20-20, or something like that. Then see if it changes how large they grow and the time it takes for them to grow. I would love to see that!
I do the same thing!
Ok...growing zucchini in my garden so I will be needing this one....😊 and I have plenty of discard....
It is so incredibly good :D
This recipe makes great muffins, too. I baked it at the same temperature for about 30 minutes in my oven. It made 23 large muffins.
Did you say this is the 1st of a discard recipe SERIES? 🥳🥳🥳🥳
Thank you! I have discard to use and can't wait to try this recipe‼️😃
Question: does the discard temperature need to be room temp or okay to use cold from fridge? My guess would be room temp.
This looks so good!!
But, I don’t use anything but fresh-milled... can I sub the all-purpose for the same amount of soft white wheat or maybe spelt? Or should there be a quantity adjustment?
hi I’m big fan of yours. Absolutely love your channel is there any chance you could make a video off healthy sourdough sandwich bread please. I would be much appreciated all the best
Awesome, I’ve wondered how to use sourdough starter or its derivatives for quick breads (banana bread, my recipe for pumpkin bread, etc.) In a similar vein (sweets/pastries) have you ever done sourdough cinnamon buns? That’d be pretty cool I think.
Sarah Owens book Sourdough has loads of these recipes. They are SO good.
I need your advice. Do I need a bread proofer to raise the dough in a proofing basket? My kitchen is usually 70 Farenheit. For the bulk rise, it takes a long time to raise. I just ordered a Rod and Taylor proofer. Now, I'm not sure I really need it. Is my kitchen temperature too cold?
Great recipe!
What’s the alternative for eggs?
Awesome bread. It was still very moist after 3 days.
You mentioned smearing it with “delicious butter”. Is there another kind of butter?
Yes. Wonderful butter.
What kind of vanilla extract do you use? I noticed that it’s thick. Ty
Loooooveee all the recipessssss
Can't wait for this series!! Thanks Sune
Yay!!!! Discard recipes!!
Holy Moly Sune! Those pictures at the end were soooo mouthwatering! I could eat the screen in front of me.
Made this today. Best ever "bread" (CAKE!) Can I use more discard and less flour? I'd like to tweak the sweet / sour even more.
Yes, but you also need to lower the milk, so maybe try:
190g all-purpose
220g discard
and no milk
I am a diabetic. What can I substitute with the brown sugar & Banana ? because it will spike the blood glucose. Love to try this recipe. Thanks.
You can substitute the banana with an egg. In Denmark you can buy 'sugar' made for baking for diabetics, that's made of fiber and sweetener that doesn't affect blood sugar. I don't know what product you have where you live 😊
Sune,
Looks like you have the convection setting on?
Just followed your recipe but I didn't have any zucchini so I used 3 bananas and added a little cocoa, some dried tart cherries and walnuts. Came out great. Thanks for your great content.
Wow using banana. I think it’d be awesome w/ some overripe banana. Thank you for the recipe
Apesar de não entender inglês eu gosto de acompanhar seus vídeos. Você poderia me passar os ingredientes e quantidades. Obrigada 😗
So question... you aren't squeezing out the excess water from the zucchini.. correct? And this sounds AWESOME! Thank you :-)
No squeezing. The moisture is calculated into the recipe :)
I always like to ad some chopped walnuts to my zucchini bread
Speaking of sourdough discard, I had a starter failure last week. After a few failed attempts to revive it, I dipped into my discard jar to start a brand new batch of starter. I have no idea what caused the failure and was honestly shocked that a starter could die so quickly and easily. There was no mold in it, and no discoloration, though the smell was a bit off. I can only guess that some unwanted bacteria found their way into the starter and crowded out the essential yeast. So as it turns out, there is another use for discarded sourdough.
Hey Sune, if you hold your pan down in the sink when you spray, the overspray goes into the sink instead of all over your counter! Much easier cleanup.
Thanks. I do this when I am not recording a video for youtube, but moving the camera is more of a pain :)
I must try this :)
Yes!
No more flushing discards down the kitchen sink!!! 😃
Oh, I wish I had a zucchini right now!
We want to hear you play those guitars! Don't be shy just let your feelings roll on by
Sourdough Blues - Overcoming the baking of a frisbee - Instrumental
ruclips.net/video/O1ARnZZujuM/видео.html 🎸🎸🎸🎶
@@Foodgeek I've already heard that song and I love it!
SO cool
Wanted discard recipe's badly . thanks
When are we getting a tour of all the guitars?
The moistest!
Cream cheese goes with this even better than butter....:)
Interesting. I will try that next time I make one 🤤
Have you tried a CLAS-based sourdough bread recipe? People who have tried it swear by it in terms of the taste and aroma.
A quick search says "Concentrated Lactic Acid Sourdough". Do you have a good reference for a recipe? :)
@@Foodgeek Yes, there''s not much on the internet about this technique. This resource (brotgost.blogspot.com/p/clas.html) offers a wheat bread recipe with CLAS and also help by answering questions. CLAS is just an LB bacterial culture, can be grown at home, but it might be similar to Sauerteig Typ II, which some stores sell. Cheers!
You said dough, but because it is really a cake (as you correctly stated in the video) wouldn't really be a batter? You bread looks delightful
Good point. I honestly always get those two confused because we only have one word in Danish 😂
@@Foodgeek Makes sense. I did not know that.
Since you do a lot of scientific comparisons, I was curious, why is it sourdough bread does not brown when toasted?
Experiment Time .... I'm gonna fold the dough with a guitar. What tastes better ? Solid body or hollow?
*Courgette
Soo this is not really a sourdough recipe... there is 0 fermentation of the flour with the sourdough...
Correct! It's a discard recipe :)
@@Foodgeek but personally and I'm sure it's the same for a majority of people who have a sourdough starter I care about not eating wheat flour that hasn't been fermented since it causes health issues.
So if I think about a discard recipe, it should be a recipe that only uses sourdough starter without adding any new flour.
Or less ideal we add wheat flour but have a period of fermentation to avoid the health concerns.
If it's neither of the two then I'm not really sure why even use my discard for that kind of recipe.
@@antoine8247 The solution is super simple. Don't use this recipe :)
I know this is older but could you mix the dough minus the zucchini and let it sit overnight and add the zucchini and bake the next morning?