Sourdough Discard Flatbread by Make It Dough (2024)

FAQs

Why did my sourdough loaf come out flat? ›

Sourdough bread has two rises. The second shorter than the first. Dough that's not left long enough for either of the two required rises, will result in sourdough bread that's flat. The length of time for the first rise will usually vary from 4-12 hours.

Sourdough discard is a by-product of maintaining or “feeding” a sourdough starter. It is excess fermented sourdough starter that you choose not to re-feed. Discard literally means to throw it away. But, most people choose not to throw it out and instead use it in discard specific recipes.

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

The best part about using leftover sourdough discard in your baking and cooking? You get the added benefit of fermented grains – making it easier to digest and better absorbed by the body.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

Too Much Flour

If you add too much flour to the bread dough, it turns stiff and dry. Ultimately, the yeast also dries out, producing bread with poor (if any at all!) rise. Tip: Invest in a good kitchen scale; you can never go wrong with your measurements with one!

While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.

The flavor will get more acidic the longer it sits. Too long at room temperature without feeding and you risk your sourdough discard starting to grow mold (usually fuzzy) or bad bacteria (red, orange or pink streaks). If that happens, you need to throw it out.

Experts recommend feeding a starter twice daily. And at each feeding, you hold onto 1/2 cup of your original starter, discard the rest, and then add its same weight in water and flour. With this schedule, you'd discard almost a cup of sourdough starter every day.

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

Can I feed my sourdough starter without discarding? ›

If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

Yes! Using a sourdough starter cache, as I like to call it, is a way to store starter discard through the week or two and use it in recipes when convenient.

Room Temperature:

The yeast and bacteria in sourdough discard work very quickly at room temperature, so I would only keep discard at room temperature IF you're planning on using it within 1-2 days.

Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Bread too dense? It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

What Causes Sourdough Bread To Deflate When Scored? More often than not, sourdough bread deflates when scored if it's been over proofed. What is this? If you shape the dough and then place into the fridge for cold fermentation (or proofing as it's sometimes referred to), the dough will continue to ferment.

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.