Question 1

What is sourdough discard and why is it used in bread making?

Accepted Answer

Sourdough discard is the portion of a sourdough starter that is removed and not fed when refreshing the culture. It's used in bread making to minimize waste and add a depth of flavor and slight tanginess to the bread, enhancing its overall taste profile without the intense sourness of full sourdough breads.

Question 2

Can I make sourdough discard sandwich bread without commercial yeast?

Accepted Answer

Yes, you can make this bread using only the natural leavening power of the sourdough discard, although the rise may not be as significant, and the texture could be denser. If you prefer a lighter, airier loaf, adding commercial yeast is recommended.

Question 3

How can I tell if my sourdough discard is still good to use?

Accepted Answer

Sourdough discard can be used as long as it doesn't show signs of mold or an off smell. It typically has a tangy, slightly acidic scent, which is normal. If stored in the refrigerator, it can usually be used for baking within a week or two.

Question 4

Is sourdough discard sandwich bread healthier than regular bread?

Accepted Answer

Sourdough discard sandwich bread can be considered healthier than some regular bread due to the fermentation process, which reduces phytates that inhibit nutrient absorption. This makes minerals more available and can also lower the bread's glycemic index.

Question 5

Can I freeze sourdough discard sandwich bread?

Accepted Answer

Absolutely! This bread freezes well. For best results, slice the bread before freezing and store the slices in a freezer-safe bag. This allows you to toast individual slices directly from the freezer, making it convenient for quick breakfasts or snacks.

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