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Wednesday 11 November 2026 10:54:46 GMT

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Sourdough Discard mini loaf Recently, I've been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully! Here's my simple approach 1. Ingredients: ◦ Bread Flour: 180g (90%) ◦ Rye Flour: 20g (10%) ◦ Instant Yeast: 0.6g (0.03%) ◦ Salt: 4g (2%) ◦ Discard Starter: 60g (30%) ◦ Chia Seeds: 10g (5%) 2. Method ◦ Mix all the ingredients together. ◦ Develop gluten by either kneading or using the stretch-and-fold technique ◦ Allow the dough to undergo its first fermentation until it doubles in size. ◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes. ◦ Shape the mini loaves ◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%. ◦ Score the loaves (make shallow cuts on the surface). ◦ Preheat the oven to 250°C (with steam if possible). ◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown. Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they're sure to be a hit! Remember, there's no one

Sourdough Discard mini loaf Recently, I've been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully! Here's my simple approach 1. Ingredients: ◦ Bread Flour: 180g (90%) ◦ Rye Flour: 20g (10%) ◦ Instant Yeast: 0.6g (0.03%) ◦ Salt: 4g (2%) ◦ Discard Starter: 60g (30%) ◦ Chia Seeds: 10g (5%) 2. Method ◦ Mix all the ingredients together. ◦ Develop gluten by either kneading or using the stretch-and-fold technique ◦ Allow the dough to undergo its first fermentation until it doubles in size. ◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes. ◦ Shape the mini loaves ◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%. ◦ Score the loaves (make shallow cuts on the surface). ◦ Preheat the oven to 250°C (with steam if possible). ◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown. Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they're sure to be a hit! Remember, there's no one "right" way to do it; follow your instincts and have fun experimenting. #sourdoughbread #sourdoughdiscard #artisanbread #asmr

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