Sourdough Discard Bread
By From Luxembourg With Loaf · Last edited May 28, 2026
Sourdough Discard Bread
By From Luxembourg With Loaf · Last edited May 28, 2026
When you work with sourdough, it is inevitable that a lot of old sourdough is left over when you refresh the dough. But what to do with it? One option is to compost it, but in the age of zero food waste and upcycling, you can also do something with it. Old sourdough is also perfect for adding flavor to yeast breads. Whether 2 weeks or 2 months old. Well, it always depends on your own taste. If you don't like the sourness, you have to be careful with the amount. In this recipe, I used yeast for the primary fermentation and incorporated old sourdough. It turned out really well, even though the amount was too much for my new bannetons.
- Total weight
- 1,971.3g
- Yield
- 2units
- Unit weight
- 986g
- Hydration
- 63%
Ingredients
Poolish
200.3gMain Dough
1,971.3gProcess
Poolish
Combine the poolish ingredients and leave the mixture covered on the countertop overnight at room temperature.
Main dough
Combine the flour, the majority of the water, the prepared poolish, the discarded sourdough, and the dry yeast. Mix thoroughly, then add the salt and the remaining reserved water. Continue mixing until the dough develops enough strength to pass the windowpane test.
Bulk Fermentation
Transfer the dough to a greased container. Perform a coil fold every half hour for two hours. Allow the dough to rest undisturbed for a final half hour.
Shaping
Divide the dough into equal portions and pre-shape them. Allow the dough to rest briefly before performing the final shaping.
Proofing
Place the shaped dough into bannetons or proofing baskets. Retard the dough by cold proofing in the refrigerator overnight (alternatively, proof at room temperature for a few hours before baking).
Baking
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