The Best Discard Starter Bread - Amazing German Bread With Zero Waste

Looking for an excellent way to use your discard starter? This bread turns your sourdough discard into something extraordinary with incredible taste. We Germans love this bread and it is very authentic and part of our culture.
When working with sourdough you accumulate a lot of discard starter over time. Throwing the starter away always feels wrong. I like to use the starter to bake a high hydration discard starter bread. I'll show you how it is done in this video. This video is very heavily inspired by German
Recipe:
- 400 grams of discard starter
- 100 grams of fresh starter (25%)
- 200 grams of full grain flour (50%)
- 200 grams of water (50%)
- 200 grams of wheat or rye seeds (50%) - optional.
Overall you end up having 450 grams of flour in your loaf. 2% of that in terms of salt is recommended, so add 9 grams of salt.
I added the percentages in case you want to scale up. They are calculated based on the discard starter you have available. Just make sure you add a little bit of full grain flour to give some food to your starter. This will make your loaf have a more open crumb.
The trick is really to have a loaf pan and this high hydration. A lot of the water evaporates during the bake creating a nice open crumb. It's going to make an awesome bread. Some of my friends even say this is the best bread they had so far. It seems that the super long fermentation creates complex flavours. Some are also a little annoyed by the sourness. You can adjust the sourness though, just use a little less discard if needed. I love it this way!
What are some of the discard starter recipes you like to bake?
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
#sourdough #discardstarter

[@lolu281]

Looks awesome, but I have a question. In the video, you say 350g of discard and 50g of fresh starter, but in the recipe it says 400g discard and 100g fresh starter. Which amounts should I be using?

[@the_bread_code]

Thank you. Also - thanks for checking that and mentioning it here, that's a great comment. I would go for the 400g and 100g fresh starter option. In general, the ratio does not really matter that much. You want your dough to double in size during bulk. The more fresh starter, the faster this will be. The less fresh starter, the slower this is. Taste wise it is always a little bit of a surprise, since your discard starter has different levels of sourness. I never had a version that was too sour. Happy baking.

[@lolu281]

@@the_bread_code Ok, thanks for clearing that up. Look forward to making the bread.

[@stefaniekantor1900]

How do you get that much discard? I’m still figuring this all out.

[@drandadeleon9327]

@@stefaniekantor1900 feed your starter more often, causing discard

[@sonshineandsong]

@@stefaniekantor1900 find his video on starter. It's supposed to be fed twice a day.

[@patw5550]

Done few times, each time tweaking yr recipe slightly. Total versatility for fermentation time ie few hours or overnite, chilled or room temp. I've removed d cereals, added lots dried fruits n nuts, sunflower seeds etc. Couldnt possibly have done it without yr basic recipe, DANKE !!!

[@glevner]

I just tried making this for the first time and: YOW! Until now all my sourdough discard has gone into pancakes for the dog (who loves them) and for us (with scallions and salt). But this bread is so good, so easy to make and so satisfying... The dog is going to miss her doggycakes.

[@ankegilliam562]

This is the best discard bread ever! Thank you!

[@tejalshah341]

Absolutely love this bread, followed your videos to make a rye starter, used the discard for this bread and going to try the sourdough sandwich loaf next. Thanks so much for the informative and clear videos! Great to have the “hacks”, flowcharts and tables in this learning journey towards making great sourdough!

[@jovotszebb367]

The best bread I've ever tasted. Thank you very much for the recipe my german friend!

[@hilag3]

Hi, i make your bread all the time now. It is so delicious, so easy to make and such a great way to use discard. Thank you so much for great recipe 🙏

[@gailgreenberg6953]

Thanks again. I have so much discard my fridge looks like it is going to turn into a sourdough loaf. Lol

[@alicjamajewska1914]

Just made it with my fresh discard (started a week ago with your receipt). Almost 100% wholemeal spelt flower & wow! It came out great (and not acid at all)! Thank you so much!

[@romishamai]

Made it today - awesome! followed the recipe in the description. Added walnuts and goji berries

[@oaknwichlanedesigns]

I love this recipe! I make discard starter just so I can make this. My starter is made with einkorn and so far I have tried freshly ground rye and red whole wheat as the added flour. Next week trying it with white whole wheat! So far the I like the rye more but it's so fun to experiment! Slightly toasted with butter! Heaven!

[@lilianyanar9915]

Thank you very much Hendrik for excellent recipe.I made five loaves of this bread yesterday. You can imagined how much discard I had. I did not let my discard become to acid, while I was searching for bread recipe. I added to discard 100+ grams of flour every week... It was Canadian organic very strong white, wholewheat, and rye. So, it become quite a lot... When I so, you recipe i was so, glad.... I added more water, flour and other ingredients according your instructions, and I've got over 2,5 kilos of dough. The taste, the crumb, everything just incredible, this is going to be our favourite bread. My son (around your age) did not like discard.. he have been criticising me, that I keep it... He did not know, that I made this bread from that discard... So, my son was the first to highly praise this bread. I will open the secret when all bread is eaten up... Xa xa xa...The very important thing about it all, that I'm quite new sourdough baker and would like to experiment other breads and starters, so now I can do it without looking back. You are very good. I like the interviews you made with the sourdough Professor, and Kirsten... and you other bread recipes. Looking forward for your more creative activities.. Thank you again.

[@lilianyanar9915]

In addition, i forgot to mention, that i lost calculation of hydration of the dough.. So, my dough was quite wet.. It was like pancake butter ... but it was nonstop proofing, doubled and more... Therefor,... i could not make any coil folds... Bread was very soft and beautiful crumb... I will make photo..because I made 5 loaves, i didn't have any vessel for number 5, so I baked it in cake form.. I think, the very wet consistence of this dough, makes better bread, than stiffer one..

[@niluferbird6343]

This bread is really amazing! As one of the comments mentions, I like the fact that we use a lot of the discard and not so many other ingredients. I ground about 80gr of linseed and used it instead of the grains just to reduce the lectin level. I covered it with sesame seeds. I thought it would be a dense bread but it has a lot of air pockets. It is so tasty, my husband decided to have a few slices of that instead of my regular sourdough! Thank you for the great tips!

[@davidgreger5988]

I made this and it's wonderful I love it

[@keibr51]

I was recently steered to The Bread Code by another baker and really like the slightly alternative approach, typified by this recipe. 100% hydration, very little work, using up the extra starter - and it works! I followed the recipe faithfully and this evening my wife and I ate about a third of the delicious result. I was prepared for it to be a fairly dense bread but it wasn't super heavy at all. I'll be baking this again, as well as trying some of the other recipes.

[@malenejensen2995]

Today I made this bread. It is now gone since it was so delicious, my husband and I ended up eating the whole bread in one afternoon and evening 👍😊. Vielen dank for the recipe, I will bake this bread again, soon ❤️

[@nathanc.5104]

This recipe is great! Thanks 👍🏻 I always use a little less water/a little more flour because my flour (semi-whole) was definitely not absorbing as much water as yours. Once I figured that out, I got a good dough that rose a lot and wasn't too sour or wet.

[@CookingByChaity]

That's yummy food cooking tutorial and like it.

[@kleineroteHex]

looks delicious!!! I tend to use my discard for waffle dough, must try your bread next time!

[@kevinl661]

Just made this discard starter bread this morning. I had even more old starter than the recipe called for so I just upped the amounts (keeping the ratio the same) and made two loaves using whole wheat flour. I added a small amount of steel cut oats (soaked for six hours) and will try upping the ratio of those next time. It's wonderful bread. More dense than standard sourdough, but delicious, soft, and still sufficiently airy crumb. Having spent 15 years in San Francisco, I'm okay with a more sour taste than many might appreciate, but this was still fairly mild (most of my discard was fairly recent). Thank you for this recipe!

[@teresakelly1867]

I had exactly half the amount of discard so I attempted a smaller batch. My pan was too big for the amount of dough, which resulted in a short loaf, but it’s still so tasty! I used rye flour and it’s super flavorful. I’ve dubbed it the Sourdough Shorty 😎 🍞

[@gu1targrrrl]

Wow! I don’t usually generate much, if any, discard, but having made this after returning home from a week away I might have to start making it again. I used wholemeal bread flour with mixed seeds and the result was magnificent. Mixed it at 10pm, left it on the counter til 6am, proved it til about 9:30. The crust is crisp, the crumb is soft and open enough to not feel heavy. Delicious!

[@Blah115]

Consistency of the cake, love it. Thanks for the recipe, I just start making starter and having a lots of leftovers every day. Good to know I can use it

[@the_bread_code]

You are so welcome!

[@teddykayy]

very good idea, I was looking for videos on how to eliminate waste as I get my starter started and go through the first few screw ups as I start baking bread and this looks perfect

[@the_bread_code]

Moin Marek. Sorry, just saw this. Yes, great way to use all the discard. I do this a lot :-).

[@alena5608]

attempted this today! finally a recipe that has discard starter as the main ingredient, i had a growing collection of them that i didnt know what to do with - and also thanks for percentages in the recipe, very useful!! my dough was very runny even after fermentation at room temp (4 hours, and then another 2 hours proofing in loaf pan), baked it for 40 minutes covered, 15 minutes uncovered at 230C perhaps because i didnt follow the original recipe (had to adjust as i had less starter), my bread was a bit flat and didn't have much rise. it was also a bit damp on the inside, although the crust is hard and crispy... taste-wise it is sour, personally too sour for my liking, but this is still a very useful recipe to get rid of excess starter! thank you!

[@debrahooper1731]

Hi It’s Debra here in Tenerife. Made my first discard starter loaf today. It has turned out really well. Thank you. I don’t know how to send a photo but it’s lovely. Easiest bread I’ve ever made😂

[@c3sar0]

I love this recipe, I do it once a week with 100% Rye flour and sunflower seeds instead. I do 2,4% salt though (12g) Thanks! Today I added 15g of maltsirop to get a darker crumb for a more Danish style Rye bread. Thanks for a Great Channel!

[@WayneAtkinson]

I have baked this twice now and I love the taste and consistency of the bread. Thanks for the great set of instructions. PS, I live in Coquitlam, BC Canada. Keep up the good work.

[@ztark_nap]

hi neighbour!!!! glad for the recommendation... I'm going to try it today and I hail from North Vancouver, BC Canada!! LOVE the Bread Code!

[@IamSpiders]

I made this! It was a little seedy for me ( I used sesame seeds, only ones I had). I will probably use 1/4 of the seeds next time. I proofed it overnight in the fridge because it was late but it turned out really nice. Even had some oven spring and a nice ear that would make my actual sourdough breads sad. Overall happy with it. Still have so much discard left over

[@silvermoon3486]

Looks yummy 😋 ❤👍🏼

[@klaskristian1]

Amazing! I will bake this!

[@the_bread_code]

Hope you enjoy

[@C00ltronix]

If you use grain or groats (Schrot) it's good to cook them (Kochstück). I put the grain/groats into 200% boiling water, stir a few Seconds, switch heat off, let is stay for 6 hours or so. This will result in a very juicy bread that can stay fresh for a long time. You will need to adjust hydration, specially groats suck up LOTS of water. Folly the dough consistency in the video.

[@patw5550]

6th time, finally tweaked recipe to my liking. Bfore baking i spray wt water & cover aluminium foil. Foil removed halfway. After switch off, i left d bread in oven 15-20 mn or longer, doesnt matter. It comes out dark brown, crust is deliciously caramelized, crumb bursting wt flavor (dried fruits, nuts) !! DANKE for Sharing !!

[@stevesmith9000]

Many thanks for this recipe. So many discard recipes seem to use more other ingredients than the discard which is saved to make something which is not particularly inspiring. This recipe is truly thrifty and produces proper bread so I look forward to giving a try, once I have enough discard.

[@the_bread_code]

Moin Steve Smith, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@carolmelancon]

I've heard this consistency of bread dough called "batter bread" :) Now I'm looking forward to accumulating enough discard to try this.

[@lindathevenot4569]

I just made this the other day and added some extra caraway seeds to the dough and it tasted really good! I had to bake it for an extra 10mins though because it wasn’t quite cooked enough inside. What a great recipe for using a large quantity of discard!

[@the_bread_code]

Moin Linda. Thank you very much for the comment. That means a lot! I love baking this recipe too, I bake it once per week. It is one of my favorite breads, I just love the taste. Happy baking!

[@firagabird]

Very simple sourdough bread recipe, which is what drew me to it (I came from your Reddit post). For anyone else looking for the proofing time, it's 3 (or so) hours. Baked at 230C for 45-50 minutes.

[@the_bread_code]

Great. Hope it turned out well. Temperature in the center should be 95°C, then you know it is ready.

[@carlacorreia5035]

Hi, is it 3 hours in the fridge or 3 hours at room temperature after putting the dough in the baking pan?

[@shellramix]

NiceOne...! Will try first attempt here, I added 8 grams (same as salt) of sodium bicarbonate, trying to reduce acidity in hope of not loosing so much gluten. Another hack I use to make in winter is to put first ferment process in a wrapped or sealed bowl, then inside car trunk when parked outside trough the day. This speed's up waiting hours at first rise as environment emulate climate of tropic paradise :D. Will tell how it was this afternoon. Cheers from Mexico!

[@Slownotfastcx]

Great recipe, thank you! I had white flour sourdough discard and the dough was significantly wetter than yours in the video, so I added a little more flour. I baked for 90 minutes and the bread really came out great.

[@the_bread_code]

Moin Philip, that sounds good!

[@mariawolff6657]

Moin Hendrik! Ich backe heute wieder ein"sourdoughdiscard Brot" , und habe leider den heutigen Livestream verpasst. As I have been feeding my starters (trying different starters, not just pure Vollkornmehl) regularly, I can gather quite a quantity of "discards "...this recipe is so helpful thank you so much especially nowadays when flour get to be scarce. I add linseed, chia, pumpkin and sunflower seeds, wheat bran (weizenkeime), and Brotgewurz. I let it ferment in the mixing bowl for 4 hours (20-22°C) room temp, and let it rest/rise in the loaf pan for another 1.5-2hours. Now it is going into the oven 230° ober-/unterhitze.

[@the_bread_code]

Moin Maria. Wow - that sounds very delicious. I must try that as well :-)

[@spottedgoats7048]

Oh my goodness. I just made this and it was so moist and delicious. I used freshly grained wheat with a little rye, spelt and einkorn for flavour. I addid some quinoa, flax , rye grains and a little chia seeds. What a great way to use starter disgard. I must cofess I did add a little dry active yeast to help speed things along a bit. I am really pleased with the results.

[@the_bread_code]

Amazing!

[@patw5550]

Ever since I tried ur recipe n worked out my own adjustments, i no longer hv loads of old SD sitting in my fridge ... I now bake it eagerly, at dried fruits, nuts etc, nutritious for brfast, tea break, late nite snack, pack it to go out ...

[@the_bread_code]

Wonderful!

[@JazzyVR1]

I made this yesterday and it's very good. Mine was a little dry, but I didn't use steam. Instead I covered the loaf pan with foil the first half, then took the foil off. I also had to bake it a little longer to get the right internal temperature. Next time I'll use steam. I put it in a plastic bag and overnight it softened and seemed more moist; definitely still edible.

[@the_bread_code]

Moin Jazzy. The internal temperature is very hard to get right. It really depends on the loaf pan as well. The consistency of this should be more moist ideally, that's how our Schwarzbrot typically is.

[@craigelliott12]

Love the look of this ... did I miss the temperature of the oven for baking please ?

[@gurdbfro]

Great video and recipe as per usual. I think my discard was still rather active as mine rose significantly during proofing and baking. Just got to wait for it to cool now - always the hardest part of a bake...

[@the_bread_code]

Awesome. Glad you liked it. Agreed, that's the hardest part about the whole process 😂

[@danielvallee2813]

Thanks!

[@oe9276]

Subscribed to your amazing channel. Thanks for a great video...I love making sourdough but can't seem to get my bread to taste really sour like German rye breads? What am I doing wrong ...is it to do with speed of fermentation? or sourdough hydration?

[@stevesmith9000]

Thanks again for this, I've just made my first discard loaf. I added a mixture of dark rye, barley flour, dark malted flake plus 20g of barley malt extract to balance the sourness (the starter's been building up for 9 months). Very tasty. The brewer over the road has just given me some spent grain which I reckon will go perfectly my next discard loaf.

[@the_bread_code]

Moin Steve. The barley malt is a great idea. Thanks for sharing!

[@tracey278]

Good idea I’m also going to add some golden syrup as I can’t get my hands on malt

[@stevesmith9000]

@@tracey278 in the UK, health food shops such as Grape Tree sell it in glass jars. I think for this particular purpose golden syrup would be just as good though.

[@tracey278]

@@stevesmith9000 thanks Steve I’m from Australia, I had a good look around here in some of our big supermarkets and some of our little gourmet shops best I can do is molasses and golden syrup ,, iv used the golden syrup and it’s very subtle , I’m looking forward to trying the molasses it has a darker colour and should have a stronger flavour

[@heathercook1408]

Hendrik, Thank you. Do you think one could add some molasses and dried citrus peel to this discard starter dough?

[@pameladiaz4162]

Greetings from Mexico. I'm new to your channel and I've found amazing content in it. For this particular recipe you don't mention the baking temperature just the time. I would like to have that information please. Thanks and hope to hear from you. :)

[@Ken-ip6bg]

Thanks for the tip. I hate wasting the starter.

[@jenniferburchmadden7620]

I missed what temperature this cooks at for 45min. Please advise. This looks tasty and I look forward to making it. Btw, I love watching your videos. Your sense of humor is great. My sourdough journey is still pretty new, yet I am already totally hooked. I live in Virginia. Thank you

[@missingair]

did you figure it out? I have the dough done, but came looking for this info when I realized it was not in the video :'D

[@sallydujon9621]

Hello, I made the bread but I left overnight in the fridge and baked it after 4 hours. A little disappointed as it did not rise much, probably à toi long fermentation time!. We definitely need to plan ahead! Anyway, thank you so much for your videos! It is such a great pleasure visualizing them again and again!

[@the_bread_code]

You are most welcome. Yes this bread will not rise that much, that's the nature of the rye and seeds :-). Glad you enjoyed the video. Cheers!

[@sallydujon9621]

@@the_bread_code Oh thank you ! I baked another Danish rye bread with lots of seeds and it dis rise more than the previous one and it is great for salmon sandwiches ! Thank you again and again !

[@kellyandsam07]

Love your videos! How does proofing work? is this on the counter or in the fridge or both. Can I put a cold dough, proofed in the fridge in the oven directly or does it need to proof to room temp?

[@the_bread_code]

Both works! Fridge is if you want to wait 8 hours or so in case you want to sleep. Just place it directly in the oven afterwards.

[@mindbodyengineering]

Hi Heinrich! I am just starting out on my sourdough journey and already have lots of discard so I thought I might make this recipe. I am keeping my discard in the fridge. Do I need to let the 400g of discard warm up to room temperature first for this recipe?

[@cherylfrancisconi8245]

I had a lot of sourdough discard in the fridge and when I saw your recipe I knew I had to try this. I made it today with a mixture of whole wheat and spelt flour. My starter is 100% rye. I added caraway seeds. It was excellent! Thanks for this delicious recipe that uses up quite a bit of discard. This is a keeper!

[@the_bread_code]

Moin Cheryl. Awesome, you are welcome! I love this recipe as well. So easy to make and always delivers an amazing bread. Excellent idea with the caraway seeds too. Happy baking.

[@sonshineandsong]

Cheryl thanks for sharing. I've got caraway seeds and need to use them. Going to try this tomorrow because my starter is too acidic and I want to start it over. I've been keeping mine in the fridge and feeding once a day. I am going to start keeping it on the counter. I bake bread every other day. I hope it works out. I've had so much failed dough because of my sour starter.

[@cherylfrancisconi8245]

Linda, you don’t have to start your starter over. I had the same problem. Just take a much smaller amount of it and use the 1-5-5 ratio he talks about here when you feed and it’ll be fine. I’ve had lots of success since then and I didn’t need to start over. Yes, if you are baking every other day, keep your starter on the counter. The discard I keep in the fridge. Good luck!

[@sonshineandsong]

@@cherylfrancisconi8245 thanks, I did start it over using 50g of my sour starter. It's very active already. I'm not going to keep it on the counter because it's so hot here. I'm wondering how often to feed it when it's kept in the fridge??

[@TheCherylfran]

@@sonshineandsong How hot is hot? It gets hot where I am in Budapest but it hasn't been an issue for me. It doesn't "spoil" as it's just flour and water. I'm not a pro and maybe others will reply, but I think it's important for the starter to be at room temperature, and at its peak of activity before adding it to a dough. By the way, 50 grams is a lot of starter. So does that mean you fed it 250 g of flour and water? You must be baking a lot.

[@jentaylor13]

You mentioned baking @425 degrees but for how long? I made this once, great recipe!

[@madfidlr1968]

Hi there. I should have sent this before I started the recipe ;) I have 23 cm x 13 cm by 7 cm inch loaf pans. I know this bread produces a short loaf, but I don't want them to overflow the pan . How much space should I be leaving at the top.?

[@hermei8828]

Hallo! Danke für das Rezept. Muss ich aufpassen, wenn ich einen Roggen Sauerteig habe oder wird das nicht zu sauer? Und noch eine Frage, bei welcher Temperatur hast du es gebacken? Vielen Dank!

[@the_bread_code]

Moin Hermei. Sehr gerne. Dafür nicht. Nein, das soll so richtig schön sauer sein. Nach dem Backen ist es in der Regel nicht mehr so sauer. Backe es bei 230°C für bis zu 1.5 Stunden. Schön viel Wasserdampf, sonst wird die Kruste zu schnell zu hart!

[@hilag3]

Happy new year. Thank you so much for the recipe. I would like to try and make it. Can u please say the size of the bread pan you used? Thank you so much

[@the_bread_code]

Thank you. Of course. It is this one: amzn.to/37TIFlo

[@hilag3]

@@the_bread_code thank you so much 💫🦋

[@maciejkusina1532]

I'm making this bread for a third time now. 1st was great in taste, but my loaf pan was too long, the bread looked like a dachshund :D I bought another pan, but 2nd time I forgot that I was baking something and it was sour as hell :D hopefully this time everything will go according to plan

[@the_bread_code]

Sorry. Saw this quite late. Hope it turned out very well!

[@candicekellyhomes]

Nice. Will give it a try! Always looking for discard ideas. Faves are crumpets 150 g starter 1 t sugar 1/2t ea baking powder and salt. Another is just throw the starter in a pan with olive oil and make a flat bread.😋

[@candicekellyhomes]

Made it with all the discard I had, about a quart, salt and enough flour to get it to a soft dough. Amazingly good!

[@tiffcat1100]

I’ll def try the crumpets sometime :)

[@arlo6345]

This recipe really intrigued me as a great way to use all the discard I've accumulated. I tried it today but my dough looks very different from yours! Much, much thicker. I ended up doing everything with rye: discard, starter, flour and rye berries. I coarsely ground the rye berries. Should I have added more water though? As I said, it's extremely thick. Not much I can do now as it's fermenting overnight but I'd like a suggestion for next time. Thanks!

[@the_bread_code]

Hey Arlo. Thank you. Yes, try adding a little more water then. It shouldn't be that thick. I like to also cook some of the seeds I add these days. It helps and they soak up a lot of water, very delicious.

[@peterrichardson7172]

Just a heads up that seeds will be absorbing water, so they shouldn’t be optional as they will affect the hydration % of the dough. Besides that excellent video and thanks for helping me start to overcome fermentation woes!

[@BH-no7sk]

Can't wait to try this! Question: Do you have to grind the seeds a little? Could I add whole oat or rye or wheat seeds without soaking or grinding them?

[@the_bread_code]

These days I like to boil the seeds for around 20 minutes. Then just add them as a whole :-).

[@capyboppy]

I ground my seeds. Just waiting for the result. It’s currently on its last hour proving before baking. Fingers crossed!

[@keirmardy2267]

This may seem like a weird question but I like your idea of using a stock pot for the autolyse, its clean and tidy. My question is what size is your stock pot (diameter and height) or maybe you could just let me know the brand and model. Thanks.

[@rkatika9]

When you add the flour can you use rye flour? I have a whole full jar of discard starter and would love to make some rye bread

[@the_bread_code]

Yes. That will be perfect 👍

[@miikkasart]

Hi! Regards from Finland! I just tried this receipt (more or less) :D The bread is super tasty and nice and moist inside (will calm down later). But at the top it cracked.. few small few bigger ones. Any idea for this? Maybe it just raised too much in the oven? Anyways great bread came out and its super tasty! Reminds me of my days in Germany! Thanks for the channel! Really loving it! Danke!

[@the_bread_code]

Thank you! Maybe try baking with a little more steam :-). Remove the steam once core temperature is at around 80°C.

[@lillianborg8722]

Hi i love your teaching, can i put other seeds instead of rye or wheat ....thanks again

[@the_bread_code]

Moin Lillian. Thank you very much. Yes, definitely. You might have to boil them in water. Try without first, but if they are too dense, then boil them before adding them to the dough. Cheers.

[@DimitrisKazantzides]

Hi Hendrik Great tip! At the recipe you write: - 400 grams of discarded starter - 100 grams of fresh starter (25%) - 200 grams of full grain flour (50%) - 200 grams of water (50%) In your video you say: - 350 grams of discarded starter - 50 grams of fresh starter (25%) - 200 grams of full grain flour (50%) - 200 grams of water (50%) Which one is correct? Thank you in advance!

[@DANVIIL]

Excellent!

[@the_bread_code]

Many thanks! Let me know if I can be of any additional support when you plan to bake this.

[@5124Grant]

lecker!

[@debbiejacobson3953]

What do you think about adding sprouted wheat berries instead of the seeds?

[@the_bread_code]

Moin Debbie. That sounds excellent. It must be very delicious!

[@txpepper]

What is the longest time (in terms of days or weeks) have you collected discard before using it? When I was creating my starter initially, after a point into the process I started to collect the daily discard...storing it in the refrigerator. This was generally 15 or so grams at a time. After collecting for about seven+ days, I think the discard started turning gray and becoming too acidic. [It's been a while since I tried this so maybe it was slightly longer number of days.] Your thoughts? ~Thanks! Pepper

[@the_bread_code]

Moin Pepper, excellent question. It must have probably been 2 months or so. In the fridge the fermentation almost comes to a halt. There's a maximum in terms of acidity as beyond that point the organisms will no longer be able to function. I've been using that regularly to bake a nice discard starter bread. I'll be working on my recipe for discard starter crackers soon. I love making them too 😋. Happy baking.

[@txpepper]

@@the_bread_code This might be a good topic for a short filler video. Talk about collecting the discard, the various properties... color, texture, aroma, etc, and how to determine when to pitch it in the rubbish bin. Have a great week!

[@orawan8835]

How is the tease and the texture? I hate to throw the discard starter away and will definitely try this recipe.

[@the_bread_code]

Thank you very much. I loved the taste, very rustic and hearty. It is a little sour than the average bread but I definitely liked it. Give it a shot, I love using my discard starter like this.

[@subhaiyer8493]

Been wondering what to do with discard, that's when I came across this recipe. Thanks for this, trying it right away, but, a question - do I proof it and then place it in the refrigerator? And then bake?

[@the_bread_code]

Hi Subha, thanks for the comment. You could also directly proof it at room temperature. I like to use the fridge to give it a little more oven spring. I proof at room temperature, then another 8 hours or so in the fridge. Furthermore you can time when you actually want to bake.

[@subhaiyer8493]

Thank you so much. Want to also check, I noticed that a lot of my discard is fermenting further, even inside the fridge (here our room temperature is pretty high on a everyday basis) and very sour, is that ok to use?

[@meravregev9068]

Hi. How long do you let the dough sit in the bowl before transfer it to the baking pan? Thanks

[@the_bread_code]

Excellent question. I like to place it 24 hours in the fridge. This way the seeds soaked up a lot of water and are very nice and soft 🤤

[@dogyeargirl6544]

I use a digital probe thermometer to to check if my bread is ready. With my fresh starter sourdough recipe I bake it until it’s 190 degrees F (88 degrees C). With this discard loaf recipe should it reach the same internal temperature?

[@the_bread_code]

Moin Dogyear. 92-95°C is what you want :-)

[@nightstar3632]

Ok, so now I am addicted to this bread! I make it with rye flour & seeds. What is the best way to store it? I use a loaf within a week, so don’t really want to freeze it. It seems to hold up pretty well just wrapped in a towel, but is there a better way? Recht vielen Dank!

[@the_bread_code]

Awesome. My pleasure. I recommend a plastic bag and then store it in your fridge. It will stay good for weeks!

[@dereinzigwahreRichi]

Hey, danke für das tolle Video! Hab bislang immer nur Pfannenbrote mit Lauch und Sesam drauf aus meinem Starter gebacken, auch lecker aber manchmal etwas zu sauer. Eine Frage: wenn ich da etwas Natron mit rein gebe müsste ich ja eine noch offenere Krume bekommen und gleichzeitig etwas von der Säure neutralisieren, oder?

[@the_bread_code]

Gerne! Jo das sollte funktionieren :-)

[@quyenngo5188]

Thanks a lot for the recipe. It’s amazing. What is the name of the bread?

[@the_bread_code]

I'd just call this Schwarzbrot :-)

[@RovingPunster]

SURPLUS SD STARTER -> can be used (25%) in EGG PASTA I'm sure someone somewhere already thought of this, but not knowing anyone who did I came up with this on my own today. Basically, I take 1 part SD Starter (100% hydration type), and mix it with 1/2 part flour (to cut the hydration to 50%), and the ingredients for 3 parts classic egg pasta dough. Pulse in a food processor 15-20x or until homogeneous and compacts easily. Compact into a ball, let sit covered for 10-15 mins, then work it with your pasta roller, folding and adding flour as needed, until the texture is right, then roll out, cut, cook (5 mins in salted water. You definifely want to cook it immediately, otherwise the SD microbes and wheat enzymes will begin slowly leavening and autolysing the pasta dough, which is undesirable. Easily scaleable recipe follows. As for the recipe itself, the 1:3 ratio I used in my first attempt turned out perfect - just enough brightness and flavor to accentuate the pasta, but not enough to be an unwelcome distraction. 100 gr Surplus SD Starter (100% hydration)** 200 gr All Purpose Flour 50 gr Whole Eggs (2 lg), beaten 50 gr Extra AP Flour (to offset the high hydration of the SD starter) 6 gr Salt Additional flour as needed, to work dough. --‐‐---------- ** FWIW, the starter I used in my test batch was fed with King Arthur Whole Wheat Flour (12.2% protein). If I were using self ground flour, I'd only use the portion that made it thru a 40 mesh sieve (the rest I set aside for use as farina). Anyway, there ya have it ... another tasty way to use up excess SD starter.

[@TMFL24]

hello Hendrik - should the discard starter sit at room temperature (if yes, how long?) before using in a recipe for bread, pancakes, or crackers? thank you and have a nice day 😊✨

[@the_bread_code]

I would store it in your fridge all the time. Hope that helps!

[@JoeShapiro]

Wonderful! I love your style and clarity. Why not just do a single proof in the pan?

[@the_bread_code]

Good idea. I didn't do it because I was scared that over a longer period of time the dough might stick to the pan.

[@JoeShapiro]

Curious so I think I'll try it

[@the_bread_code]

@@JoeShapiro Let me know how it goes please.

[@MMiriamNoble]

@@the_bread_code I only proofed it at room temp for about an hour, then put it in the pan, covered with plastic and into the fridge. Baked the next day and it was GREAT. No problem getting it out of the sprayed loaf pan. Used rye and whole wheat flour, as well as caraway seeds. YUMMY!

[@Purplebeccaboo98]

Mary Noble thank you so much!! I was wondering if this would be ok proofing in the fridge overnight, I appreciate you letting us know what you found out!!

[@_J.F_]

Can you create the steam for baking simply by spraying loads of water onto the dough right before baking? Since it is in a loaf tin the water will not run away and should ensure a very wet environment during the initial bake and oven spring, and a lot easier that trying to create enough steam throughout the entire oven.

[@the_bread_code]

Try adding a lid to your dough while it bakes. Make one out of some foil, or just another tray on top. That should work!

[@Nur_is_trying]

Could i use oats instead of seeds? If so just The same amount? I’m not a big fan of seeds but leaving them out doesn’t seem like an option because its a pretty big part of The dough (200 gram seeds)

[@rob123456hawke]

How long can you keep the discard in the fridge? I assume at some point the discard gets too sour?

[@ChristianeBuentgen]

Hallo nach Hamburg, a cheeky little question: could you pretty-please-with-a-cherry-on-top make a written version of this great tutorial / recipe in your blog? I literally just made a gazillion screenshots of the recipe plus all the interesting Q&A in the comments. I love your videos but I do prefer to use a written instruction in the kitchen; jot down some notes on it, etc Would be great! I’ll even buy a T-Shirt if you do it 😇 on that note: how about designing some aprons?!? Ta and lots of sourdough-love from the UK

[@the_bread_code]

Thanks! Yes, please also check out my newer version of the recipe: kzbin.info/www/bejne/rp7XZJiOr7SEgq8. I hope I can write it down some day :-).

[@ChristianeBuentgen]

@@the_bread_code thank you so much for the quick response! And: eeeeek! Another version of your wonderful bread! Decisions, decisions....

[@Dollcan]

I’ve mixed mine for the first time. What’s the oven temperature and bake time please?

[@JasonKadlec]

Mine stuck to the loaf pan... I used olive oil, rubbed it liberally all over bottom and sides. I used my plastic dough scraper to bust it out, it came out fairly intact, the bottom and 3 sides were ok one side tore. Used oats, same as your video. Baked 45 min to 92c internal temp... the outer color on top was a little lighter than yours, the sides and bottom same, crumb was more cake like. Does baking longer make it come out easier? Put it in freezer right after the oven? Any other hacks? It’s deeeeelicious!!

[@the_bread_code]

Try using some non stick vegetable spray. It does wonders 👍

[@dianeroberts4475]

At what temperature should this be baked?

[@richardkrystik7047]

What temperature do you bake it

[@conniefisher916]

My loaf pan is Pyrex. Would it be okay to put the dough ferment there for 5ish hours?

[@the_bread_code]

Yes. No problem. Make sure it's covered with oil or ideally non stick spray.

[@jgtutors]

This looks delicious and I plan to make it. Question: can I use up all my fresh starter in one go? It’s 100% whole wheat. Could I make “your “lazy bread” out of it?

[@the_bread_code]

Hi Jennifer. Yes. That will work nicely!

[@regiswaguener1169]

It means that you are mixing the discard from every day in an other jar until your starter is ready ? So you have a mix of different discard with different fermentation time ? Is this correct ? Thxs

[@the_bread_code]

Moin Regis. Yep. That is correct.

[@DK-ol5cw]

How long can you keep your discard around in the refrigerator to accumulate? I've been generating small amounts of starter when not baking (only feed it 1/8 c water and 1/6 cup flour) so it might take me too long to get enough for this bread before it goes bad.

[@the_bread_code]

Sorry for my late response. Months! It can stay in there for a very long period of time.

[@sueburr141]

This looks wonderful. I’m unclear, is it approximately five hours proofing in the bowl and then another five in the loaf tin? Or just five hours in the tin. Thanks!

[@simplybeautifulsourdough8920]

5 hours each, I believe. 🙂

[@carlacorreia5035]

Hi, should I bake this bread in the oven with water underneath for half the time? Also, how much time should the dough rest in the baking pan if it stays at 27degrees (my coziest room temperature) instead of the fridge? Thank you

[@the_bread_code]

It should be at least 30-40 minutes with water. It is done when core temperature is around 95°C. But that can take a while I like to remove the water when I see that the core temperature is around 80°C. In theory, you could bake it right away. If you add fresh seeds, you might want to go the fridge option. Without, you can wait 30-60 minutes and then bake.

[@astridvanbeusekom6161]

I do not have a dutch oven and i leaned that my bread is ready after 30 minutes om 225. Degrees Celcius, when i knock on the bottom of the it sounds hollow ( learned that my bread is ok than) i see constantly that i have to bake 50 minutes but i an afraid that it is very hard and dry if i do so. Also my top is very hard after 30 minutes can almost not cut trough. What is wrong

[@M-B-Smith]

What temperature did you bake at?

[@the_bread_code]

Hi there. 230C for around 50 minutes. The loaf pan always needs a little more baking.

[@drandadeleon9327]

Is it possible for you to post ingredient and grams. To make it easier to follow. I see there was a mix up on amounts. I hope I figured it our but this would help. I didn't have seed so I used instant apple oat milk.