Today was baking extravaganza! I followed this bread recipe (among making dough for 4 more breads lol) and baked it this afternoon. Was fun and easy. Added sun flower seeds, flax and pumpkin to mine along with the turmeric you suggested. My husband says it tastes like beer. 😂 I told him he's tasting diamonds.
I used my "slow fermented dough" for the simplest fried bread ever. My mouth is still excited about it days later. I simply heated up some (lots) of olive oil, poured the starter straight into the hot oil, sprinkled italian seasoning and some (lots) of parmesan cheese and garlic powder, flipped it a couple times and, well, there you go! You're welcome. I can't wait to build up some more starter and try yours next 😊
I do something similar to yours, we love it hot with a very strong honey which we buy from Romania ...it is stunning. I will try your savoury method, it sound superbe ...thank you.
If the starter tastes very sour, you could add just a tiny bit of baking soda to it. That'll neutralize some of the acid, plus contribute to making the cooked starter more airy. (I've heard of others testing to fry old starter in oil in a frying pan, but if it's been standing for a week in the fridge, the acidity can be a bit unpleasant, according to comments.)
I've made this recipe at least 4 or 5 times by now. We love it, both the flavour and the texture. However my partner really doesn't like the name 'discard bread'.... he says it sounds like something you found on the floor (!). But hallelujah, a good friend came up with an excellent alternative: Bonus Bread. I think the name sounds as good as the bread is. Hope some of you agree :)
If you don’t have a second pan for the top use a clear oven bag (generally used for roasts so you don’t splatter your oven). This will also allow you to see the load rising so you can see the progress. Don’t forget to remove from bag at the appropriate time to develop the crust. As for baking tin size. Place the empty tin on the scale (don’t forget to tare to 0) and fill to 3/4 with water. Make a note of the weight. Weigh your finished dough and it should be the same (close to) as the weight you recorded for the tin with water. That is the correct amount of dough or correct pan size. You can always calculate your recipe to fit the pan using bakers maths. This would be the best way.
THANK GOODNESS I FOUND THIS RECIPE! another recipe that popped out when I try to find recipe for discard usually only uses 200-300 grams of discard and also more flour. but with this recipe I ended up using 1500 grams of the starter. Got myself a big loaf and it is so YUMMY!!! THANK YOUU SO MUCH❤❤❤❤❤
Just made your Turmeric loaf using discard starter and it came out almost perfect, I should have allowed more proofing. Excellent bread, my family is impressed, thanks for such clear guidelines combining specifics with experimentation
The best pan release that I've found is equal parts shortening, vegetable oil and flour (by weight is what I do). Stir it into a paste and smear or brush a very thin coat on the pan. Works very well for both breads and cakes, doesn't gum up the pan, cleans up easily and no added propellants or chemicals. Keep in the refrigerator.
This idea reminds me... When we baked cakes with mum as children she would always have us butter the pan thinly first or we would sometimes even use lard, and then sprinkle pan with coarse milled flour (something between APF and semolina) - or rather we would just throw some flour in and swirl it around till it coated all surfaces.
@@the_bread_code Gluten tag :) What also works is to brush (or spray) the pan with oil (or butter if you like, adds the butter aroma :) ), sprinkle generously with flour, turn it over and tap to remove the excess flour.
I just a pair of foil slings - one lengthwise, one crosswise. A little spray oil, and good to go. Bread lifts out easily after baking, and makes cleanup a cinch. The only hit is that the sides of the loaf can sometimes be a tad under done, if your loaf pan is gray instead of black - if that hsppens, i just pop the bread back into the oven for 4 mins or so (after unmolding it), and bake it freestanding on a pizza screen, to crisp up the sides a bit.
Just made this and popped it out of the oven! Can’t wait to cut into it and taste it! I ended up having to add a bit more flour to my mix, it was taking a bit to come together like yours. And I needed to bake it about 55 minutes for it to read the 80 degrees Celsius, then I did an additional 10 out of the pan (which it released from the fan beautifully, I was so relieved) and the temp was just right! The suspense is killing me to cut into it
I made this bread today! I’m not a fan of turmeric so I left that out, but followed the rest of the recipe and it turned out great! Now I need a bunch more discard so I can make another loaf.
Hi Hendrick, I love your channel, many thanks for your enthusiasm - such fun to watch! My preferred method of making sure the loaf won't stick in the loaf tin is to spread a thin layer of butter on all internal surfaces of the tin, using my hands. The hands make the butter warm and easy to spread. I have found over years of baking with a tin that this works every single time, as opposed to using, for example, olive oil or sunflower oil, which is very much hit and miss. Best regards, and may the gluten be with you!
I baked this today. Delicious! And thank you so much for the temperatures to check. I have always struggled with when the bread is cooked and the temperature probe made it so easy.
You have just solved a problem for me, as I have been experimenting with Starter formulas. Stiff, not so stiff, and liquid, so had far too many and too emulate your approach of the "Stingy German" I have now combined them all and will leave to ferment away in the fridge for the next few days, then give this a try. Danke mein freund :-)
Well, well, well. It has taken me a couple years i believe since i last tried making the sourdough. I am a little bit ashamed to admit that but it is true. Meanwhile, i do believe i have mastered the regular flour yeast loaves . Which i am quite pleased with. So, recently, now that i know what i was doing wrong with the other i want to come back here. I have been taking crash courses on your videos. I find them informative as well as entertaining. I have started a starter yesterday and was browsing the tube when i found this video and i was like, WoW. I just went to the store for more flour and was talking to the owner about adding turmeric to the bread and she was like, that's a great idea and then i found this video which has two perks to it. 1. It's a turmeric loaf And 2. It's a starter that's been hanging out and has confounded me of what to do with the discard if ever i get any. And i was like, WoW again. Now this is all starting to make sense. I know my vocabulary and thoughts may be scattered, hehehehehe, but it makes sense to me. I am more tactile than book smart. Your math of hydration confuses me but i will learn slowly. I just stopped by to leave a note of gratitude to you. Thank you again and i will be making a sour dough shortly. May the gluten be with you too.❤
When I bake my bread in a loaf pan I just covered it by placing aluminum foil on top of it and sprinkle some water. I bake it like that for the first 35 minutes and then 15 minutes without aluminum foil and it gives me crazy oven spring. Also, to prevent bread from sticking to the loaf pan I place piece of parchment paper on the bottom of the pan.
I was gonna try the aluminium foil method but I was too scared my oven-spring would touch the foil, how do you wrap yours? I ended up using another similar pan and got crazy oven-spring !
@@Murlockingqc It's not even wrapping per say. I just place tin foil over it like an umbrella. And I shape tin foil so it holds steam and moisture as much as possible. Yes, it does touch when loaves rise, however it never sticks to the dough nor negatively affects.
This is amazing and I cannot wait to try it! I use parchment (we call it baking paper in New Zealand) paper on the bottom of the pan as well as oil spray to prevent loaf sticking.
I just made this! I didn't have seeds so I made some wild rice and mixed that into the dough. I had to add some extra flour to counteract the excess moisture. It tastes pretty good though, especially for discard! Glad to not waste it all!
I use my discard to make a thick pancake, it is superbe eaten hot with a strong honey which we buy from Romania.....the sourness of the pancake & the sweetness & flavour of the honey make a wonderful taste .
Thank you so much for making this loaf. Recently, due to my MS, I have decided that I need to lower my gluten intake. Unfortunately, I struggle with understanding what to do. I had just considered if I could make a loaf out of discard because I had just finished watching your video about gluten being lower in sourdough. Then, this video popped up. I'm going to Google the lowest gluten type of flour and see if I can make a loaf with it.
I am making a sweet version of this recipe - with sugar, brown sugar, cinnamon and I threw some chocolate chips in because I ran out of cinnamon 😅😭 I still used the oats and topped it with a little brown sugar as well..waiting for it to proof atm 😊
I have a large size Lodge Dutch oven and I bake the loaf pan in the Dutch oven with the lid on for the steam portion of the bake - Spritzing the heated Dutch oven interior with water right before closing. Then when I’m ready, I remove the Dutch oven lid. This has been working well for me. (I don’t have two identical loaf pans or a pullman pan.)
This bread looks amazing! 👍 And I love it even more since you used your slowly fermented sourdough. (I love the term “sourdough surplus” as well). It is definitely not discard.
I don't use sourdough cos I live in a warm region of Brazil. I don't have confidence to try a slow fermentation process, so I use a little amount of dry yeast (1/400). This bread made of spare sourdough is a very nice tip indeed thank you.
Leonardo, eu estava fazendo isso com fermento seco também. Dá super certo, né? O pão fica da hora. Eu deixava fermentando o dia inteiro com apenas 1 grama de fermento seco e fazendo as dobras de hora em hora, claro. Depois deixava na geladeira durante a noite, e depois mandava direto pro forno de manhã. Agora nesse momento estou fazendo meu primeiro pão com fermento natural. Ele está na fase de fermentação e dobras ainda, quando ficar pronto eu te aviso. Agora nesse inverno confesso que está mais tranquilo o quesito temperatura. Estou até tendo que colocar a água da alimentação com 30° de temperatura pra ajudar na fermentação.
@@gabrielquinteros2267 Sim xará da super certo. Mas agora já criei coragem e estou fazendo meus pães com o meu fermento natural "Baby Gluten" Agora no tempo um pouco mais frio estou tentando ajustar os períodos de dobras e espera. Qualquer coisa estamos aí. Siga o @amopaocaseiro também Grande abraço
This recipe sounds interesting but it would require me to make extra starter because my afternoon snack/lunch is to take my "discard" that for me weights 80grams (+/- 3-5 grams ) (I keep my starter "Blob W. Flour" at a trim fighting weight of apx. 160 grams and replace apx 80 grams every day in the early afternoon except on baking days. My method for feeding is I have three different measuring cups one that if I spritz with water that I scoop my daily 80gram "discard" that become part of my lunch, another is a pill bottle I have scribe line for 40grams of high quality H2O for Blob's daily drink, and a third pill bottle that holds 40grams of his flour mix any daily "fighting weight" discrepancies are adjusted on baking days. As for my daily use of Blob's "discards" I stir in apx 120 grams of water to form a thin batter and to a very light lightly oiled hot pan I spoon in a tablespoon of batter at a time and to each batter puddle I add thinly sliced chives or scallions a tiny pinch of course sea salt and grind of pepper and allow them to cook 85% on one side I the flip the apx 2.5 - 3.5 cm cakes add a sprinkle of cheese (one day it might be chips of Parmigiano Reggiano or Pecorino Romano, another it might be Bleu Cheese crumbles, and another Brie or Gruyere, whatever the cheese I normally top it with a thin slice or two of tomato and small piece of "deli meat"such as ham, salami or sausage, then again skip the cheese and substitute a bit of Pate, chicken salad, a slice of hard boiled egg, or skip meats and cheeses altogether and opt for sliced or chopped olives and or sliced vegetables. As for keeping bread from sticking in my loaf pans I prefer to give them a light coating of lard, shortening, or butter and if the dough is especially sticky I dust the pan with corn meal, or mix of Bran and a whole grain flour. I avoid cooking spays because they tend to make a mess of pans and tins because the tend form a yellow sticky layer on the outside of pan or tin and plastic like layer on the inside and while that may be ok in a commercial kitchen where the tins are constantly getting used and replaced but in a home setting where they may only be used once a week or less at least for me they become dust a debris magnets regardless of the amount of scrubbing and or soaking. When I don't want to use Lard, Shortening, or even Butter I use Parchment paper cutting and fold a sling usually for the width of the pan and cut /fold wings for the ends of the pan and if I am really worried about sticking I cut / fold slings for the width and length. Lastly I have one loaf pan that I use the most and have cut up a sil-pad to fit the pan but it takes a dense dough for the corners to form properly. Instead of trying to coat the pan with oats etc I prefer to shape my dough than give it a light spritz with water and roll /press my dough in the oats, nuts, or seeds and then place it the loaf pan. When baking using loaf pan/tin I have tried and do not like setting another pan/tin on top like an ad-hoc lid instead I prefer to use a deep roasting pan or hotel pan that has plenty of room for oven spring of the dough being baked and place my pan of lava rocks below and slightly to the side of the loaf pan/tin so that the deep roasting /hotel pan can catch /trap the steam for the first 5-10 minutes or so of the baking time depending on the length of the total baking time which point I remove the lava rock pan (steam pan) from my oven and leave the roast/hotel pan in the oven for half of the total baking time and at that time I normally remove it like I would if baking with a dutch oven unless I am concerned about over browning.
Thank you for this! I have built quite the large amount of extra starter (not discard 😉). Definitely have to try this. Made baguettes this weekend...getting there and will have to share. Also making your simple sourdough bread.
I basically used my months old discard in combination with your other discard bread recipe. My wife doesn't like the taste too much but I like the tanginess of it. I will definitely try this recipe as well.
I like to fry my discard into a savoury pancake with herbs and sesame seeds, and then top that with Heinz Baked Beans. Tasty breakfast 😋 Might have to give this one a go though.
Excellent! Can’t wait to try it! As for the salt, I found it much easier to tare my mortar and pestle on the scale, weigh my salt into it, and then use the mortar to grind the salt to a fine powder. It disperses more quickly into the dough and saves your hands from grinding with the salt grinder. Also, have tried the Himalayan pink salt, different sea salts, but haven’t yet tried any of the other naturally flavored mineral salts. In addition to their minerals, they may even impart some other unique flavors.
Hi Hendricks I made this bread today and you were absolutely right about that amazing crumb taste. My came out a little more sour because I used mostly rye and whole wheat flour for my starter but with all those seed and turmeric additions the flavor is just robust. I love it and thanks a lot again for introducing me to this bread.Gutes abend.
USA Pan has a silicone coating and releases baked bread with no drama at all. Love this upside down pan cover hack, will use it when I try this recipe today and make bread without burning myself for a change.
Hola mi amigo! In the US, I believe we most commonly refer to it as a loaf pan. As a frame of reference, Spam, sardines, and tuna comes in what we call a tin. Thanks for the detailed and fully investigated bread recipes/process. You’ve helped me to learn to make wonderfully delicious bread 🙂
This is a nice recipe!!! I really would love to see you baking a complete whole spelt open crumb bread. With rye sourdough of course. I am struggling with that. With normal flour it’s easier and I got it work, but whole spelt would really something I would love to see. I get an really nice taste, but the earth isn’t flat and so shouldn’t our bread...
You are the best teacher! Thank you for all these knowledge! Please tell me if I can mix two or three different hydration discard starters because I have discard of a liquid (100%hydration) ,a stiff starter(10-25-50)and a starter (1-5-5)!
I’m eating a fresh slice as I’m writing this, i used a jar I started a month ago, and it tastes like…. cheese?! I have to remind myself this isn’ta cheese bread, It’s soooo good ❤
Looks good! Sadly, I think I'm not following the same sourdough principles, because I don't have any leftover sourdough (I just have 1 jar of 150-200gr in the fridge of rye flour that I maintain weekly). Any alternative to get this 1kg slow sourdough?
Oh noes. Just set up another jar. Use a 1:5:5 feeding ratio. 150 grams of your current starter, 450 g flour 450g water. Leave it at room temperature for half a day and then move it for 2 weeks into the fridge 👍
So my "discard jar" looks quite different from yours. More dense, probably from me fermenting my starter longer before I, uh, discard the leftovers. I really want to try this bread, but what will be the consequences if my discard jar actually is better described as *fast fermented and then cold crashed*?
Thank you for this amazing recipe! I will try this for sure. But be careful with the second baking form. Depending on the used material, this can cause "teflon flu".
Enjoyed this, thanks so much! I used EBTB for the seeds (it's mostly seeds, after all) and skipped the oats because I didn't think they "went" with EBTB. A great way to use up 1kg of "extra" starter! :) I did everything in a 9x5 loaf pan.
Sorry what is the meaning of EBTB ? And does your discard sourdough starter needs to be old ? I notice that even the crumpets do no cook well when the discard is too new
Just another creative way to be innovative (well repurpose) what others just discard (fashionably I might add). I can't wait to try this with my aging starter. I am going to use a think coat of cocoanut+olive oil mix with oats and brown rice flour as the pan release agent.
We use baking paper to prevent the loaf from sticking to the baking pan. Americans call it parchment paper. My grandmother used to use ordinary brown paper with oil.
Looks lovely and particularly colourful with the Turmeric. Would you consider making a video on the importance of the amount of protein in sourdough bread? Maybe even making a bake test with several different protein percentages in otherwise exactly the same bread recipe to see what the difference is. I came across "Vital Wheat Gluten" with 87.5% protein which makes is fairly simple to adjust the protein percentage upwards in my flour, but what is the sweet spot to aim for?
I finally made a version of this that came out well; took a 7-8 hour proof in my relatively cool kitchen to keep it from being overly dense and stunted. Parchment paper makes for an easy release.
must be healthy as most of the grain has been broken down this is the recipe i have been looking for all of my SD life I AM SO HAPPY NOW!
3 года назад+1
Danke für deine Arbeit ... Ähm... Leinsamen, wenn ich das richtig im Kopf habe nehmen das 3fache ihres Gewichtes an Wasser auf, dazu die Sonnenblumenkerne. Wie schaut das denn mit der Frischhaltung aus? Schätze maximal zwei Tage. Währe es nicht besser ein Quellstück aus den Saaten zu machen? Thanks for your work ... Um... If I remember correctly, flaxseed absorbs 3 times its weight in water, plus the sunflower seeds. What is the freshness like? I estimate a maximum of two days. Wouldn't it be better to make a swelling piece out of the seeds?
I find the best non-stick strategy for the bottom of the loaf tin (tin in the UK, pan in the US) is to cut a piece of baking parchment to the size of the bottom. This always works for me. Great loaf, by the way - "discard" bread is the tastiest around
Thanks for the interesting recipe! Quick question here, so one reason for baking sourdough is that the well fermented flour is so easy to digest. About the 200g of flour you're using here, you're adding it to a discard/starter that's cold from the fridge, and is far from peak activity. So I'm guessing the fermentation here isn't as quick as what we're used to. Any guesses on how well fermented this actually is? Cheers
Hey there! I have a question about slow fermented sourdough, is it bad if you combine two starters of different kinds of flour? I am kinda worried because I don’t necessarily want to mix them if the two will eventually begin to fight each other in a slow fermented sourdough jar, because eventually they’ll both die, thanks 😅
Hiii I have some questions regarding this bread! I have been building a new starter after moving countries and killing my old. I have a lot of discard from all the feeding (everyday feeding after a week or so now)... But it smells very sour and i don't understand how this bread is not going to be over fermented and wayyy to sour. Should i prove it in the fridge? And for how long? Thanks in advance, your videos are helping me understand a lot better!!
Moin! I’m waiting for my bread to be cooled.. ready for breakfast tomorrow ;-) just mine was very very sticking - maybe it’s because of my spelt discard. I have a question regarding German flour type 1300. I found it in Rewe and tried this together with T550 and the whole wheat. Though the protein was pretty high in the proportion (13%) ovenspring was not that fabuluous as expected😭 maybe it was due to the proofing time- or some other reasons but I was wondering whether this type of flour (with high protein) actually doesn’t help ovenspring...? Perhaps due to much minerals prevent it from ovenspring? My bread has 65% hydration.
Moin SJ. So high protein doesn't necessarily mean high gluten :-). In general, the closer to whole wheat, the harder it is to get oven spring I'd say. When too sticky, just try using a little more flour to get roughly the same consistency :-)
@@the_bread_code thanks a million😃 will try!!! So tempted to buy one of your recommendation of flour! just feel so guilty about my explosion of parcels thesedays👀🥲
I’ve been incorporating sourdough starter discards to your German bread recipe. I love the flavor of rye and long fermented starter! But my discard was too old and the bread was super sour. I’m definitely going to make it again with a little less sour discard!
Just a tip: Add a *small* amount of baking soda (sodium bicarbonate) to the dough. It'll react with some of the acetic/lactic acids in the old starter, neutralizing them, and that will result in a milder, less sour bread.
Can I do this with Previously frozen discard? I've been freezing my "slowly fermented dough"to use for crackers later when I've collected enough, but I want to try making this bread.
No reason not too. I have frozen my ready dough in the banetton, so why not the discard that will be mixed with new flour and so on. I have noticed that it can get a bit more sour, after being in the freezer, but this bread is supposed to be flavourful, so I wouldn't see that as a problem either. Good baking! 😛
Just made this for the first time. Need to make a couple of changes as in 1.5 hours it had increased in volume significantly and any longer would have run over the pan. Consequently oven spring could have been better, but overall a Great bread for unused starter. I cut the recipe in half as my quart size Ball Jar only held a little over 500 g of starter leftover. Perfect size for the two of us!
How do you store the breads after cooking them and resting them? I made 2 of those breads, they are wondeful! Easiest recipe! Tried an artistan-style bread following your video but I ended up under-fermenting it. Your videos helped understand so much about sourdough, I thank you for that knowledge.
Hi there! Could you use a light rye flour discard with a different flour, maybe like whole wheat? Or does it have to be light rye sourdough starter plus light rye flour?
I had like 600 grams of sourdough starter that i was going to toss out and im glad that i didnt - i mixed it with flour, salt and sesame seeds. It is still rising - i cant wait :D i hope that it will come out fine
Is there a maximum time in the fridge before the “discard” becomes overfermented and thus not a viable option for leavening? I know it depends on fridge temp, but is there a general rule? Also, is there a minimum time it should slow ferment in the fridge? Sounds like 2-3 weeks for optimal flavor. Thanks!
I'd say in general after 2-3 weeks it is not good enough for leavening. The extra 200g flour that I added help there. There is no max time as far as I know. The bread will always be a little denser :-).
Will this recipe work with 100% rye discard sourdough? I’m concerned, it will have very acidic taste (if yes then which and how much flour should I use?)
I have a loaf of this proofing. When you remove it from the loaf pan for the last 10 minutes, are you baking it directly on the rack, or on a baking sheet?
Sooo ! Everything started well when I made a smaller version of this (Just over a quarter based on 150g of flour. Then it went pear shaped when it came to the proofing. I put it in the airing cupboard and forgot about it for 3 hours over the time. Undeterred I didn’t want to give up and be wasteful, so I carried on. As expected the result is very sour indeed. However, the flavour and texture is still there. It is far too sour to eat ‘as is’ and seems better with a little honey on. I’m wondering if it would work with more honey on and a helping of custard to disguise the sour taste? Thoughts?
@@the_bread_code when you say add baking powder, how would that work when the bread is already made? Or did you mean gently knead it in before baking? Wouldn't that cause the air to collapse though? Thanks for such a quick reply. Our climate is similar here in England so I hear you on a a lot of things :-). I keep being drawn to the Brod & Taylor proofer! Yes, yes, I know how expensive it is is; but I have just come through an 18 month period of having terrible disasters in bread making after being reasonably successful (I also adapt for the bread maker due to health issues). The expense of wasting good quality ingredients was really getting to me. All my loaves were either not rising, or would turn out gummy whatever I did. I wasn't doing anything different to normal. My friend who was new to sourdough told me about your channel, and it is certainly entertaining with good advice too. You brighten up our days with your humour.Sehr angenhem; hope I got that right as the only other word apart from the basics I remember is fourelle :-D
Hello Hendrik, thanks so much for your nice Videos. I am in need of advice. I have started to proof my bread in the fridge after final shaping it. I cover it with a tea towel and even now used plastic wrap so as to preserve the moisture. Here is the issue: Despite scoring the bread explodes uncontrollably to the side each time!!!! That never happened before when I proofed for 30-45min at room temp. What can I do to avoid that? P.S. the taste is so much nicer with fridge proofing. So I don’t want to stop that ;)
Thanks Nelson. I will try that. Another possible issue might be too much dough strength I ,earned. I would put my bread straight into the fridge after shaping. Maybe waiting for half an hour might also improve the situation.
Thanks for your interesting video, the size and texture of your bread makes me think of the older style Vogels brand smallish loaf. No turmeric of cause. It was 3 times the price of a regular white bread and so yummy. I wonder if anyone can help me with a recipe for a Vogels style wheat bread like they used to make about 30 years ago. That was when I saw it last before they changed it to a lighter more airy loaf. I can still remember the taste of a slice toasted and buttered. 😋 It haunts me that I can’t find a recipe for this bread. I’m sure there are little old ladies hard at work still making this style of bread. It has rolled oats, flax seeds, sunflower seeds, cracked and whole wheat, and I’m pretty sure it had whole grain flour in it. Sounds very close to your loaf. However I don’t know what the leaven would be other than a sourdough style culture. But it didn’t have a sourdough tang. HELP please… In appreciation, Karen ☺️💜
Hi Karen! Have you joined The Bread Code's Discord server? This would be a great question to ask there! So much collective knowledge of people who are very willing to help.🙂
Zis video vas sehr good! (I just wanted to advise you from adding diamonds to the dough - since you asked - since they would probably tear your guts up, from the inside. And that, to some degree, would likely prevent you from enjoying the loaf for very long. Just saying ...)
I made this today and used 4g garam masala instead of turmeric and added 100g of soaked and drained raisins. My starter is 50/50 rye/bread flour so added bread flour as extra flour and added a bit more of everything (1.2k discard etc) to fit the pan i so should have added just a bit more spice and raisin’s but i love
This bread looks really tempting. However, the discard I have accumulated is dormant; it looks nothing like yours which seems to still have some life. I know my dormant discard can be revived, but do you think it would work in this bread?
It should still have life inside. It is just not as bubbly as most of the flour has been digested. Give it a shot, you might have to wait a little longer but it should work :-)
Today was baking extravaganza! I followed this bread recipe (among making dough for 4 more breads lol) and baked it this afternoon. Was fun and easy. Added sun flower seeds, flax and pumpkin to mine along with the turmeric you suggested. My husband says it tastes like beer. 😂 I told him he's tasting diamonds.
I used my "slow fermented dough" for the simplest fried bread ever. My mouth is still excited about it days later. I simply heated up some (lots) of olive oil, poured the starter straight into the hot oil, sprinkled italian seasoning and some (lots) of parmesan cheese and garlic powder, flipped it a couple times and, well, there you go! You're welcome. I can't wait to build up some more starter and try yours next 😊
Oh this is a great idea. Thanks for sharing 🙏🏻
I do something similar to yours, we love it hot with a very strong honey which we buy from Romania ...it is stunning. I will try your savoury method, it sound superbe ...thank you.
If the starter tastes very sour, you could add just a tiny bit of baking soda to it. That'll neutralize some of the acid, plus contribute to making the cooked starter more airy. (I've heard of others testing to fry old starter in oil in a frying pan, but if it's been standing for a week in the fridge, the acidity can be a bit unpleasant, according to comments.)
Isn't it a weird flavour since there's no salt in the starter?
@@Darkfyre755 The italian seasoning probably has salt in it.
I've made this recipe at least 4 or 5 times by now. We love it, both the flavour and the texture. However my partner really doesn't like the name 'discard bread'.... he says it sounds like something you found on the floor (!). But hallelujah, a good friend came up with an excellent alternative: Bonus Bread. I think the name sounds as good as the bread is. Hope some of you agree :)
If you don’t have a second pan for the top use a clear oven bag (generally used for roasts so you don’t splatter your oven). This will also allow you to see the load rising so you can see the progress. Don’t forget to remove from bag at the appropriate time to develop the crust. As for baking tin size. Place the empty tin on the scale (don’t forget to tare to 0) and fill to 3/4 with water. Make a note of the weight. Weigh your finished dough and it should be the same (close to) as the weight you recorded for the tin with water. That is the correct amount of dough or correct pan size. You can always calculate your recipe to fit the pan using bakers maths. This would be the best way.
THANK GOODNESS I FOUND THIS RECIPE!
another recipe that popped out when I try to find recipe for discard usually only uses 200-300 grams of discard and also more flour. but with this recipe I ended up using 1500 grams of the starter. Got myself a big loaf and it is so YUMMY!!!
THANK YOUU SO MUCH❤❤❤❤❤
This is by far the best sourdough bread I ever made. THANK YOU.
Just made your Turmeric loaf using discard starter and it came out almost perfect, I should have allowed more proofing. Excellent bread, my family is impressed, thanks for such clear guidelines combining specifics with experimentation
The best pan release that I've found is equal parts shortening, vegetable oil and flour (by weight is what I do). Stir it into a paste and smear or brush a very thin coat on the pan. Works very well for both breads and cakes, doesn't gum up the pan, cleans up easily and no added propellants or chemicals. Keep in the refrigerator.
Great idea. I'll try that too 🙏🏻
Yeah man, I've always use the thin layer of sunflower oil and flour for my cakes. It works great
This idea reminds me... When we baked cakes with mum as children she would always have us butter the pan thinly first or we would sometimes even use lard, and then sprinkle pan with coarse milled flour (something between APF and semolina) - or rather we would just throw some flour in and swirl it around till it coated all surfaces.
@@the_bread_code Gluten tag :) What also works is to brush (or spray) the pan with oil (or butter if you like, adds the butter aroma :) ), sprinkle generously with flour, turn it over and tap to remove the excess flour.
I just a pair of foil slings - one lengthwise, one crosswise. A little spray oil, and good to go. Bread lifts out easily after baking, and makes cleanup a cinch. The only hit is that the sides of the loaf can sometimes be a tad under done, if your loaf pan is gray instead of black - if that hsppens, i just pop the bread back into the oven for 4 mins or so (after unmolding it), and bake it freestanding on a pizza screen, to crisp up the sides a bit.
Just made this and popped it out of the oven! Can’t wait to cut into it and taste it! I ended up having to add a bit more flour to my mix, it was taking a bit to come together like yours. And I needed to bake it about 55 minutes for it to read the 80 degrees Celsius, then I did an additional 10 out of the pan (which it released from the fan beautifully, I was so relieved) and the temp was just right! The suspense is killing me to cut into it
You make bread making very interesting! Love your sense of humor, thanks for sharing your love of excellent bread and these videos!
I made this bread today! I’m not a fan of turmeric so I left that out, but followed the rest of the recipe and it turned out great! Now I need a bunch more discard so I can make another loaf.
Sounds great!
Wonder about substituting with cacao :)
you can use a piece of parchment paper to create 'wings' to pull the loaf out of the pan
But this will probably reduce the temperature inside of the pan.
And drink beer
@@thomasbecker8304 no, it won't
this is what my mom always did
Also you can crumple the parchment into a ball. Unfold it gently, and then parchment can fit a pan of any shape or size without needing scissors
Baked this and it turned out extremely flavourful. Thank you for this brilliant recipe. Discard put to such good use 😊
I tried it today Hendrik. I baked two small loaves. I agree, this is extremely tasty bread! Really easy to do, too.
Hi Hendrick, I love your channel, many thanks for your enthusiasm - such fun to watch! My preferred method of making sure the loaf won't stick in the loaf tin is to spread a thin layer of butter on all internal surfaces of the tin, using my hands. The hands make the butter warm and easy to spread. I have found over years of baking with a tin that this works every single time, as opposed to using, for example, olive oil or sunflower oil, which is very much hit and miss.
Best regards, and may the gluten be with you!
I baked this today. Delicious! And thank you so much for the temperatures to check. I have always struggled with when the bread is cooked and the temperature probe made it so easy.
You have just solved a problem for me, as I have been experimenting with Starter formulas. Stiff, not so stiff, and liquid, so had far too many and too emulate your approach of the "Stingy German" I have now combined them all and will leave to ferment away in the fridge for the next few days, then give this a try. Danke mein freund :-)
You are welcome! One starter to rule them all, that's the way I go about it as well.
Well, well, well.
It has taken me a couple years i believe since i last tried making the sourdough.
I am a little bit ashamed to admit that but it is true.
Meanwhile, i do believe i have mastered the regular flour yeast loaves . Which i am quite pleased with.
So, recently, now that i know what i was doing wrong with the other i want to come back here. I have been taking crash courses on your videos. I find them informative as well as entertaining. I have started a starter yesterday and was browsing the tube when i found this video and i was like, WoW. I just went to the store for more flour and was talking to the owner about adding turmeric to the bread and she was like, that's a great idea and then i found this video which has two perks to it.
1. It's a turmeric loaf
And
2. It's a starter that's been hanging out and has confounded me of what to do with the discard if ever i get any.
And i was like, WoW again. Now this is all starting to make sense.
I know my vocabulary and thoughts may be scattered, hehehehehe, but it makes sense to me. I am more tactile than book smart. Your math of hydration confuses me but i will learn slowly. I just stopped by to leave a note of gratitude to you.
Thank you again and i will be making a sour dough shortly. May the gluten be with you too.❤
When I bake my bread in a loaf pan I just covered it by placing aluminum foil on top of it and sprinkle some water. I bake it like that for the first 35 minutes and then 15 minutes without aluminum foil and it gives me crazy oven spring. Also, to prevent bread from sticking to the loaf pan I place piece of parchment paper on the bottom of the pan.
I was gonna try the aluminium foil method but I was too scared my oven-spring would touch the foil, how do you wrap yours?
I ended up using another similar pan and got crazy oven-spring !
@@Murlockingqc It's not even wrapping per say. I just place tin foil over it like an umbrella. And I shape tin foil so it holds steam and moisture as much as possible. Yes, it does touch when loaves rise, however it never sticks to the dough nor negatively affects.
@@doniparsiev1783 I'll test it next time :)
Thank you for sharing!
@@Murlockingqc I hope it goes well for you, because it works for me. I get great oven spring. And don't forget to spray your doughs with water.
This is amazing and I cannot wait to try it! I use parchment (we call it baking paper in New Zealand) paper on the bottom of the pan as well as oil spray to prevent loaf sticking.
Great idea. Thanks for sharing 🙏🏻
Hallo Proffessor, Thank you for your amazing videos, I schmer my Bread Pans with good old butter, works fantastic and somewhat enhancers the flavour.
I just made this! I didn't have seeds so I made some wild rice and mixed that into the dough. I had to add some extra flour to counteract the excess moisture. It tastes pretty good though, especially for discard! Glad to not waste it all!
I use my discard to make a thick pancake, it is superbe eaten hot with a strong honey which we buy from Romania.....the sourness of the pancake & the sweetness & flavour of the honey make a wonderful taste .
I actually prefer the sourdough discard pancake more on the savory side 😆
Whenever I have tried discard pancakes they end up raw in the middle, even when I make them thinner.
Did you try using a cast iron pan?
@@magistradox39 I didn’t as I can’t lift cast iron.
I use silicon pans. Doesn't stick at all. Great channel. Love your bread recipes 🤗
This is amazing!! My discard situation (or should i say, slow fermented dough 😂) is getting out of control! Danke🙌🏻🙌🏻🙌🏻
😂 😂 😂 🙏
Thank you so much for making this loaf. Recently, due to my MS, I have decided that I need to lower my gluten intake. Unfortunately, I struggle with understanding what to do. I had just considered if I could make a loaf out of discard because I had just finished watching your video about gluten being lower in sourdough. Then, this video popped up. I'm going to Google the lowest gluten type of flour and see if I can make a loaf with it.
I am making a sweet version of this recipe - with sugar, brown sugar, cinnamon and I threw some chocolate chips in because I ran out of cinnamon 😅😭 I still used the oats and topped it with a little brown sugar as well..waiting for it to proof atm 😊
Wonderful!
Never throwing my discard away! This is a game changer 🍪🍪🍪🍪❤️❤️❤️❤️
I have a large size Lodge Dutch oven and I bake the loaf pan in the Dutch oven with the lid on for the steam portion of the bake - Spritzing the heated Dutch oven interior with water right before closing. Then when I’m ready, I remove the Dutch oven lid. This has been working well for me. (I don’t have two identical loaf pans or a pullman pan.)
For the record, i absolutely love your accent! Learned a lot from your videos. Thanks for putting all the bread knowledge out there for us to use!!!
That's my best ever baked bread, officially. Thank you!
I cant even imagine the flavour from that long ferment, would definetly try this recipe, thanks German dude.
Very delicious. Give it a shot. My pleasure bro.
This bread looks amazing! 👍 And I love it even more since you used your slowly fermented sourdough. (I love the term “sourdough surplus” as well). It is definitely not discard.
I don't use sourdough cos I live in a warm region of Brazil. I don't have confidence to try a slow fermentation process, so I use a little amount of dry yeast (1/400). This bread made of spare sourdough is a very nice tip indeed thank you.
Oh. Yep. That's much more challenging at the very high temperature 👍. But it's doable. That amount of dry yeast sounds good 🙏🏻
Leonardo, eu estava fazendo isso com fermento seco também. Dá super certo, né? O pão fica da hora. Eu deixava fermentando o dia inteiro com apenas 1 grama de fermento seco e fazendo as dobras de hora em hora, claro. Depois deixava na geladeira durante a noite, e depois mandava direto pro forno de manhã. Agora nesse momento estou fazendo meu primeiro pão com fermento natural. Ele está na fase de fermentação e dobras ainda, quando ficar pronto eu te aviso. Agora nesse inverno confesso que está mais tranquilo o quesito temperatura. Estou até tendo que colocar a água da alimentação com 30° de temperatura pra ajudar na fermentação.
@@gabrielquinteros2267 Sim xará da super certo. Mas agora já criei coragem e estou fazendo meus pães com o meu fermento natural "Baby Gluten"
Agora no tempo um pouco mais frio estou tentando ajustar os períodos de dobras e espera. Qualquer coisa estamos aí. Siga o @amopaocaseiro também
Grande abraço
Wow! This looks simple to make and now I will not feel so bad wasting my excess starter now. Thanks loads!
This recipe sounds interesting but it would require me to make extra starter because my afternoon snack/lunch is to take my "discard" that for me weights 80grams (+/- 3-5 grams ) (I keep my starter "Blob W. Flour" at a trim fighting weight of apx. 160 grams and replace apx 80 grams every day in the early afternoon except on baking days. My method for feeding is I have three different measuring cups one that if I spritz with water that I scoop my daily 80gram "discard" that become part of my lunch, another is a pill bottle I have scribe line for 40grams of high quality H2O for Blob's daily drink, and a third pill bottle that holds 40grams of his flour mix any daily "fighting weight" discrepancies are adjusted on baking days. As for my daily use of Blob's "discards" I stir in apx 120 grams of water to form a thin batter and to a very light lightly oiled hot pan I spoon in a tablespoon of batter at a time and to each batter puddle I add thinly sliced chives or scallions a tiny pinch of course sea salt and grind of pepper and allow them to cook 85% on one side I the flip the apx 2.5 - 3.5 cm cakes add a sprinkle of cheese (one day it might be chips of Parmigiano Reggiano or Pecorino Romano, another it might be Bleu Cheese crumbles, and another Brie or Gruyere, whatever the cheese I normally top it with a thin slice or two of tomato and small piece of "deli meat"such as ham, salami or sausage, then again skip the cheese and substitute a bit of Pate, chicken salad, a slice of hard boiled egg, or skip meats and cheeses altogether and opt for sliced or chopped olives and or sliced vegetables.
As for keeping bread from sticking in my loaf pans I prefer to give them a light coating of lard, shortening, or butter and if the dough is especially sticky I dust the pan with corn meal, or mix of Bran and a whole grain flour. I avoid cooking spays because they tend to make a mess of pans and tins because the tend form a yellow sticky layer on the outside of pan or tin and plastic like layer on the inside and while that may be ok in a commercial kitchen where the tins are constantly getting used and replaced but in a home setting where they may only be used once a week or less at least for me they become dust a debris magnets regardless of the amount of scrubbing and or soaking. When I don't want to use Lard, Shortening, or even Butter I use Parchment paper cutting and fold a sling usually for the width of the pan and cut /fold wings for the ends of the pan and if I am really worried about sticking I cut / fold slings for the width and length. Lastly I have one loaf pan that I use the most and have cut up a sil-pad to fit the pan but it takes a dense dough for the corners to form properly.
Instead of trying to coat the pan with oats etc I prefer to shape my dough than give it a light spritz with water and roll /press my dough in the oats, nuts, or seeds and then place it the loaf pan.
When baking using loaf pan/tin I have tried and do not like setting another pan/tin on top like an ad-hoc lid instead I prefer to use a deep roasting pan or hotel pan that has plenty of room for oven spring of the dough being baked and place my pan of lava rocks below and slightly to the side of the loaf pan/tin so that the deep roasting /hotel pan can catch /trap the steam for the first 5-10 minutes or so of the baking time depending on the length of the total baking time which point I remove the lava rock pan (steam pan) from my oven and leave the roast/hotel pan in the oven for half of the total baking time and at that time I normally remove it like I would if baking with a dutch oven unless I am concerned about over browning.
Thank you for this! I have built quite the large amount of extra starter (not discard 😉). Definitely have to try this. Made baguettes this weekend...getting there and will have to share. Also making your simple sourdough bread.
Your baguettes looked delicious! Well done :-D
I basically used my months old discard in combination with your other discard bread recipe. My wife doesn't like the taste too much but I like the tanginess of it. I will definitely try this recipe as well.
Made this today, it's a flavour explosion and really nice texture
I like to fry my discard into a savoury pancake with herbs and sesame seeds, and then top that with Heinz Baked Beans. Tasty breakfast 😋 Might have to give this one a go though.
Excellent! Can’t wait to try it! As for the salt, I found it much easier to tare my mortar and pestle on the scale, weigh my salt into it, and then use the mortar to grind the salt to a fine powder. It disperses more quickly into the dough and saves your hands from grinding with the salt grinder. Also, have tried the Himalayan pink salt, different sea salts, but haven’t yet tried any of the other naturally flavored mineral salts. In addition to their minerals, they may even impart some other unique flavors.
"I know you're looking at it" 🤣 God BLESS you for making me laugh! You're great Hendrik, keep it going!
Definitely I am going to make that bread, I have such starter in my fridge and was wondering what to use it for. Thanks a ton for this recipe.
My pleasure 🙏🏻
Hi Hendricks I made this bread today and you were absolutely right about that amazing crumb taste. My came out a little more sour because I used mostly rye and whole wheat flour for my starter but with all those seed and turmeric additions the flavor is just robust. I love it and thanks a lot again for introducing me to this bread.Gutes abend.
USA Pan has a silicone coating and releases baked bread with no drama at all. Love this upside down pan cover hack, will use it when I try this recipe today and make bread without burning myself for a change.
Thank you very much. This is awesome. Will do this for sure. Is turmeric just a flavour you like?? Any other dried spices that would work??
Love the turmeric :-). Sometimes also thyme, oregano and/or rosemary :-)
Love all your videos! Can you just put the loaf pan inside a Dutch oven with a lid to create steam?
That would work 100%
Pullman loaf pans are a lot of fun.
Loaf pans greased with butter works really well.
95˚ is the temperature water boils where I live.
Hola mi amigo! In the US, I believe we most commonly refer to it as a loaf pan. As a frame of reference, Spam, sardines, and tuna comes in what we call a tin.
Thanks for the detailed and fully investigated bread recipes/process. You’ve helped me to learn to make wonderfully delicious bread 🙂
This is a nice recipe!!! I really would love to see you baking a complete whole spelt open crumb bread. With rye sourdough of course. I am struggling with that. With normal flour it’s easier and I got it work, but whole spelt would really something I would love to see. I get an really nice taste, but the earth isn’t flat and so shouldn’t our bread...
The book "Artisan Sourdough..." by Lugg and Fjeld has a 100% spelt loaf. Try it out!
You are the best teacher!
Thank you for all these knowledge!
Please tell me if I can mix two or three different hydration discard starters because I have discard of a liquid (100%hydration) ,a stiff starter(10-25-50)and a starter (1-5-5)!
I’m eating a fresh slice as I’m writing this, i used a jar I started a month ago, and it tastes like…. cheese?! I have to remind myself this isn’ta cheese bread, It’s soooo good ❤
Looks good! Sadly, I think I'm not following the same sourdough principles, because I don't have any leftover sourdough (I just have 1 jar of 150-200gr in the fridge of rye flour that I maintain weekly). Any alternative to get this 1kg slow sourdough?
Oh noes. Just set up another jar. Use a 1:5:5 feeding ratio. 150 grams of your current starter, 450 g flour 450g water. Leave it at room temperature for half a day and then move it for 2 weeks into the fridge 👍
Great videos. Can you do a video for sourdough focaccia bread?
Took a note!
Hi There! How long I can store discard starter sourdough before using it as in this recipe? Thanks and kudos for the channel!
So my "discard jar" looks quite different from yours. More dense, probably from me fermenting my starter longer before I, uh, discard the leftovers. I really want to try this bread, but what will be the consequences if my discard jar actually is better described as *fast fermented and then cold crashed*?
Great video! Keep up the fun content
Thank you for the German lesson and great recipe.
Thank you for this amazing recipe! I will try this for sure.
But be careful with the second baking form. Depending on the used material, this can cause "teflon flu".
Enjoyed this, thanks so much! I used EBTB for the seeds (it's mostly seeds, after all) and skipped the oats because I didn't think they "went" with EBTB. A great way to use up 1kg of "extra" starter! :) I did everything in a 9x5 loaf pan.
Great tip!
Sorry what is the meaning of EBTB ? And does your discard sourdough starter needs to be old ? I notice that even the crumpets do no cook well when the discard is too new
@@luciechenette4960 EBTB = everything but the bagel
Mine sticks and I use spray. Just leave it upside down in the cooling oven for a short while and it will release as it cools.
Just another creative way to be innovative (well repurpose) what others just discard (fashionably I might add). I can't wait to try this with my aging starter. I am going to use a think coat of cocoanut+olive oil mix with oats and brown rice flour as the pan release agent.
Was just wondering whether you could fold a long strip of aluminium foil lengthwise to make a tie to keep both loaf tins together?
We use baking paper to prevent the loaf from sticking to the baking pan. Americans call it parchment paper. My grandmother used to use ordinary brown paper with oil.
Looks lovely and particularly colourful with the Turmeric. Would you consider making a video on the importance of the amount of protein in sourdough bread? Maybe even making a bake test with several different protein percentages in otherwise exactly the same bread recipe to see what the difference is. I came across "Vital Wheat Gluten" with 87.5% protein which makes is fairly simple to adjust the protein percentage upwards in my flour, but what is the sweet spot to aim for?
Great point. My main baking flour has around 14-15% protein. I guess that's a good ratio to aim for :-)
I finally made a version of this that came out well; took a 7-8 hour proof in my relatively cool kitchen to keep it from being overly dense and stunted. Parchment paper makes for an easy release.
must be healthy as most of the grain has been broken down this is the recipe i have been looking for all of my SD life I AM SO HAPPY NOW!
Danke für deine Arbeit ...
Ähm... Leinsamen, wenn ich das richtig im Kopf habe nehmen das 3fache ihres Gewichtes an Wasser auf, dazu die Sonnenblumenkerne. Wie schaut das denn mit der Frischhaltung aus? Schätze maximal zwei Tage.
Währe es nicht besser ein Quellstück aus den Saaten zu machen?
Thanks for your work ...
Um... If I remember correctly, flaxseed absorbs 3 times its weight in water, plus the sunflower seeds. What is the freshness like? I estimate a maximum of two days.
Wouldn't it be better to make a swelling piece out of the seeds?
That could work - yep :-).
I know it, and you know it; That bread looks like a bar of gold and it deserves to be appraised.
I find the best non-stick strategy for the bottom of the loaf tin (tin in the UK, pan in the US) is to cut a piece of baking parchment to the size of the bottom. This always works for me. Great loaf, by the way - "discard" bread is the tastiest around
THIS
Thanks for the interesting recipe! Quick question here, so one reason for baking sourdough is that the well fermented flour is so easy to digest. About the 200g of flour you're using here, you're adding it to a discard/starter that's cold from the fridge, and is far from peak activity. So I'm guessing the fermentation here isn't as quick as what we're used to. Any guesses on how well fermented this actually is? Cheers
I made it!!! Amazing bread!!! My son loved it!!!!
Hey there! I have a question about slow fermented sourdough, is it bad if you combine two starters of different kinds of flour? I am kinda worried because I don’t necessarily want to mix them if the two will eventually begin to fight each other in a slow fermented sourdough jar, because eventually they’ll both die, thanks 😅
Wow! Next time I'll be saving my "discard"! 👍
Looks so delicious going to try it out next time.
Hiii I have some questions regarding this bread! I have been building a new starter after moving countries and killing my old. I have a lot of discard from all the feeding (everyday feeding after a week or so now)... But it smells very sour and i don't understand how this bread is not going to be over fermented and wayyy to sour. Should i prove it in the fridge? And for how long? Thanks in advance, your videos are helping me understand a lot better!!
Moin! I’m waiting for my bread to be cooled.. ready for breakfast tomorrow ;-) just mine was very very sticking - maybe it’s because of my spelt discard. I have a question regarding German flour type 1300. I found it in Rewe and tried this together with T550 and the whole wheat. Though the protein was pretty high in the proportion (13%) ovenspring was not that fabuluous as expected😭 maybe it was due to the proofing time- or some other reasons but I was wondering whether this type of flour (with high protein) actually doesn’t help ovenspring...? Perhaps due to much minerals prevent it from ovenspring? My bread has 65% hydration.
Moin SJ. So high protein doesn't necessarily mean high gluten :-). In general, the closer to whole wheat, the harder it is to get oven spring I'd say. When too sticky, just try using a little more flour to get roughly the same consistency :-)
@@the_bread_code thanks a million😃 will try!!! So tempted to buy one of your recommendation of flour! just feel so guilty about my explosion of parcels thesedays👀🥲
This is amazing! I'm going to bake this with regular starter....or with liquid starter!😊 Thanks for the inspiration!
Hi, you have an older video about this where you add fresh, active sourdough starter. What do you like more? How do they differ?
Thank you!
They don't differ much. I like this version more these days as I can use all my surplus :-)
Hi - I'm just wondering what oven temperature to use for baking this discard bread? I'm eager to try this recipe.
Around 200C 👍
I’ve been incorporating sourdough starter discards to your German bread recipe. I love the flavor of rye and long fermented starter! But my discard was too old and the bread was super sour. I’m definitely going to make it again with a little less sour discard!
Just a tip: Add a *small* amount of baking soda (sodium bicarbonate) to the dough. It'll react with some of the acetic/lactic acids in the old starter, neutralizing them, and that will result in a milder, less sour bread.
@@UrbanSikeborg Ooh great thanks for the tip. I will try it out.
Can I do this with Previously frozen discard? I've been freezing my "slowly fermented dough"to use for crackers later when I've collected enough, but I want to try making this bread.
No reason not too. I have frozen my ready dough in the banetton, so why not the discard that will be mixed with new flour and so on. I have noticed that it can get a bit more sour, after being in the freezer, but this bread is supposed to be flavourful, so I wouldn't see that as a problem either. Good baking! 😛
Guten Tag, great video 👍🏼
Definitely trying this one. Thank you so much❤️
Just made this for the first time. Need to make a couple of changes as in 1.5 hours it had increased in volume significantly and any longer would have run over the pan. Consequently oven spring could have been better, but overall a Great bread for unused starter. I cut the recipe in half as my quart size Ball Jar only held a little over 500 g of starter leftover. Perfect size for the two of us!
How do you store the breads after cooking them and resting them?
I made 2 of those breads, they are wondeful! Easiest recipe!
Tried an artistan-style bread following your video but I ended up under-fermenting it.
Your videos helped understand so much about sourdough, I thank you for that knowledge.
Hi there! Could you use a light rye flour discard with a different flour, maybe like whole wheat? Or does it have to be light rye sourdough starter plus light rye flour?
That works too 👍
I had like 600 grams of sourdough starter that i was going to toss out and im glad that i didnt - i mixed it with flour, salt and sesame seeds. It is still rising - i cant wait :D i hope that it will come out fine
Great recipe for discard
Is there a maximum time in the fridge before the “discard” becomes overfermented and thus not a viable option for leavening? I know it depends on fridge temp, but is there a general rule? Also, is there a minimum time it should slow ferment in the fridge? Sounds like 2-3 weeks for optimal flavor. Thanks!
I'd say in general after 2-3 weeks it is not good enough for leavening. The extra 200g flour that I added help there. There is no max time as far as I know. The bread will always be a little denser :-).
Will this recipe work with 100% rye discard sourdough? I’m concerned, it will have very acidic taste (if yes then which and how much flour should I use?)
Yes it will work! Just bake it for longer. The longer you bake the more acid evaporates.
I have a loaf of this proofing. When you remove it from the loaf pan for the last 10 minutes, are you baking it directly on the rack, or on a baking sheet?
Could I make a round loaf and bake inside a small Dutch oven
👍 that would work yep 🙏🏻
Sooo ! Everything started well when I made a smaller version of this (Just over a quarter based on 150g of flour. Then it went pear shaped when it came to the proofing. I put it in the airing cupboard and forgot about it for 3 hours over the time. Undeterred I didn’t want to give up and be wasteful, so I carried on. As expected the result is very sour indeed. However, the flavour and texture is still there. It is far too sour to eat ‘as is’ and seems better with a little honey on. I’m wondering if it would work with more honey on and a helping of custard to disguise the sour taste? Thoughts?
Great idea. That would definitely help 🙏🏻. One hack that I've heard others using is to add baking powder to reduce the acidity. Maybe an idea as well?
@@the_bread_code when you say add baking powder, how would that work when the bread is already made? Or did you mean gently knead it in before baking? Wouldn't that cause the air to collapse though? Thanks for such a quick reply. Our climate is similar here in England so I hear you on a a lot of things :-). I keep being drawn to the Brod & Taylor proofer! Yes, yes, I know how expensive it is is; but I have just come through an 18 month period of having terrible disasters in bread making after being reasonably successful (I also adapt for the bread maker due to health issues). The expense of wasting good quality ingredients was really getting to me. All my loaves were either not rising, or would turn out gummy whatever I did. I wasn't doing anything different to normal. My friend who was new to sourdough told me about your channel, and it is certainly entertaining with good advice too. You brighten up our days with your humour.Sehr angenhem; hope I got that right as the only other word apart from the basics I remember is fourelle :-D
Hello Hendrik, thanks so much for your nice Videos. I am in need of advice. I have started to proof my bread in the fridge after final shaping it.
I cover it with a tea towel and even now used plastic wrap so as to preserve the moisture.
Here is the issue:
Despite scoring the bread explodes uncontrollably to the side each time!!!!
That never happened before when I proofed for 30-45min at room temp.
What can I do to avoid that?
P.S. the taste is so much nicer with fridge proofing.
So I don’t want to stop that ;)
Hey Mickey. Oh noes. In that case you might want to score your bread before the bake, to help it explode at the right places :-)
@@the_bread_code Thanks so much for your reply. Yes I score my bread. But still it explodes.
Thanks Nelson. I will try that. Another possible issue might be too much dough strength I ,earned. I would put my bread straight into the fridge after shaping. Maybe waiting for half an hour might also improve the situation.
Baking this today, thank you for sharing!
Thanks for your interesting video, the size and texture of your bread makes me think of the older style Vogels brand smallish loaf. No turmeric of cause. It was 3 times the price of a regular white bread and so yummy. I wonder if anyone can help me with a recipe for a Vogels style wheat bread like they used to make about 30 years ago. That was when I saw it last before they changed it to a lighter more airy loaf. I can still remember the taste of a slice toasted and buttered. 😋 It haunts me that I can’t find a recipe for this bread. I’m sure there are little old ladies hard at work still making this style of bread. It has rolled oats, flax seeds, sunflower seeds, cracked and whole wheat, and I’m pretty sure it had whole grain flour in it. Sounds very close to your loaf. However I don’t know what the leaven would be other than a sourdough style culture. But it didn’t have a sourdough tang. HELP please… In appreciation, Karen ☺️💜
Hi Karen! Have you joined The Bread Code's Discord server? This would be a great question to ask there! So much collective knowledge of people who are very willing to help.🙂
Zis video vas sehr good! (I just wanted to advise you from adding diamonds to the dough - since you asked - since they would probably tear your guts up, from the inside. And that, to some degree, would likely prevent you from enjoying the loaf for very long. Just saying ...)
😂 😂 😂 😂 🙏
I made this today and used 4g garam masala instead of turmeric and added 100g of soaked and drained raisins. My starter is 50/50 rye/bread flour so added bread flour as extra flour and added a bit more of everything (1.2k discard etc) to fit the pan i so should have added just a bit more spice and raisin’s but i love
Could have very well been your moist raisins.
This bread looks really tempting. However, the discard I have accumulated is dormant; it looks nothing like yours which seems to still have some life. I know my dormant discard can be revived, but do you think it would work in this bread?
It should still have life inside. It is just not as bubbly as most of the flour has been digested. Give it a shot, you might have to wait a little longer but it should work :-)