Waste Not Want Not, An Easy Sourdough Discard Recipe That Makes Amazing Sandwich Bread Every Time

[@Simplycomfortfood]

Hello Phillip. This weekend I pulled my starter out of the refrigerator that had not been fed in 6 weeks. I was going to make this bread recipe. I placed the starter container onto my counter and let is warm to room temperature. I removed all the started except for 100 grams. I fed the starter with 100g flour and 100ml warm water. I placed it in my cold oven with the light on. 4 hours later the starter tripled in volume. I made the bread and you know how I love this yeasted loaf with starter to add flavor. Once baked, I let it cool and made a grilled ham and Gruyere cheese sandwich. I spead some bechamel sauce flavored with roasted garlic, on the bread slices and then sliced country ham and grated gruyere cheese. Buttered the bread and grilled it. Undiscribable how wonderful it was. A fanastic Saturday afternoon snack. Thanks for the recipe Phillip.

[@jamf-r8719]

Just wanted to let you know that I made this with 3 modifications: no malt syrup, increased the water by 10g, and added about 1/4 cp of leftover mashed potatoes (with cream and garlic). The dough was very easy to handle and made a lovely tall loaf. It was perfect with the soup we had for dinner. Amazing flavor from the sourdough discard and the garlic. Many thanks for the recipe, Philip!

[@christinemalnati9440]

Thank you for all your videos and the calculator, they are really helpful. Would love to see the sourdough discard pizza!

[@CulinaryExploration]

Cheers Christine, I'm pleased you are finding the vids and the calculator useful. Sourdough discard pizza noted!

[@Jupiter0ne]

Are you kidding?? YES! Sourdough pizza recipe, please.

[@CulinaryExploration]

haha, that's another request... I'm going to need a few more lol

[@ujust8]

Thank you. Do the pizza please!

[@CulinaryExploration]

If I get enough requests Sue ;)

[@jugglerl]

Plus 1

[@CulinaryExploration]

@@jugglerl Noted!

[@lupusdeum3894]

I love homemade pizza! 👍🍕

[@johnp1992]

Discard pizza would be great!!

[@lawrencekellie]

One key point that I took away from the video was the pullman pan. I purchased one, and I've baked two loaves in it: one a noknead cinnamon raisin bread and the other a Bertinet baker's percentages loaf. Both were marvelous. The pullman pan will be the pan I use from now on. Thank you Lawrence

[@teresaloo3290]

I followed your recipe and made the best bread, so soft and yummy! It’s so easy, love it. Thank you so much 🫶🏼

[@BTs-he1lg]

Folded in couple thinly sliced apples and some raisins during lamination. Another keeper! Thanks

[@CulinaryExploration]

Nice idea Becky! Pleased you enjoyed the recipe :)

[@deebrake]

Thanks for this video and the pizza idea sounds great. Cannot wait to see it. Have a add great evening.

[@CulinaryExploration]

Cheers Nanna Dee, have a great week!

[@kathycreek2142]

Yes I would like the Detroit pizza recipe. I have made it without sourdough and love it. I’m sure your recipe is an improvement. Thanks

[@CulinaryExploration]

It will be coming Kathy :)

[@lisahahn173]

I've been baking sourdough for 2 weeks now, just cooling my 3rd loaf this morning. All from your calculator. Thank you for all your videos and content. I'm looking forward to all your recipes, including sourdough pizza of any kind! PacNW / Seattle

[@CulinaryExploration]

Awesome Lisa! I'm really happy the calculator has been helpful, keep me posted on your baking :)

[@gurliraz]

Another one for the Detroit pizza recipe!

[@boeyleslie4928]

I love that I found your channel (or it found me) I just started my sourdough starter yesterday and I can't wait to search your channel for more tips about sourdough! Thanks so much for your content ! 🙌

[@CulinaryExploration]

I'm pleased you are enjoying the channel Boey and thanks for your feedback!

[@carriewang880]

So looking forward to the discard Pizza!!!!

[@itsjude1]

This is my new favourite sandwich loaf! Thanks for the excellent tutorial! Please share your secrets for sourdough discard pizza dough!!

[@Simplycomfortfood]

As you know Phillip, I have a white sandwich bread recipe that uses discarded starter and instant Yeast. The starter gives the loaf such great flavor. Our family also loves to make pancakes and waffles with the discard. Great information Phillip.

[@CulinaryExploration]

Cheers Blair! Ah waffle, I think I need a waffle machine :)

[@Simplycomfortfood]

Put it on your Christmas list. There is a company here in America who made cast iron cookware dating back to the late 1800's. The Griswold Company. There cookware is very collectable and rare pieces are expensive and hard to find. You can find them on Ebay. Griswold made a cast iron waffle iron and if you can find a restored one they are about 150.00 dollars. I would love to have one.

[@LP-st1kz]

Great info! Yes on the pizza!

[@CulinaryExploration]

One more for the pizza, cheers LP

[@mikeboyce2627]

Well sir, I made this bread. I couldn't obtain Barley Malt Syrup easily where I am, so I used molasses instead. This is definitely a bread I will make again, and likely regularly. Getting the molasses to mix in was a bit of a pain. I don't have a lot of experience but was able to follow the recipe and in my humble opinion the bread turned out great. The flavour was fantastic ... ate a little too much after it cooled. 👌

[@alexbowman7330]

Good stuff like always. Yes on the discard pizza, please.

[@davidconway2736]

Great recipe Philip. Would love to see the discard Detroit Pizza recipe please

[@CulinaryExploration]

Cheers David, it's on the bucket list :)

[@Fibonacci84]

Great video as usual Phil. Just finished my bulk ferment for a bake tomorrow morning. Got to get it done. Hurricane on the way and I'm sure we'll be losing power. (Life in Fla.) Great work Phil. Always look forward to your videos.

[@CulinaryExploration]

Cheers Jerry, It looks like a big hurricane, stay safe my friend

[@javierrero7]

Gracias Phil, yo creo que eres un profesor de la magia del pan. Grande!! 👏🏻👏🏻👏🏻👍🍻🤟🏻

[@melodysfiresidefarm]

I am excited to see the results for the chocolate and cherry loaf. I've ordered some special organic dried cherries and already have the cocoa to follow your instructions. Having the perfect treat to dip in my hot cocoa while sitting in front of the fire this winter is something I'm looking forward to. I got almonds to add to whatever you come up with also just because I like almonds and cherries together. Thank you so much for sharing!!

[@CulinaryExploration]

Cheers Melody! That loaf will work perfectly for a cocoa and fire combo! How are things over on the farm?

[@melodysfiresidefarm]

@@CulinaryExploration All is fine here just very busy. I hope all is well there also. We have been in an unusually hot heat wave so the animals and I will be quite relieved when it breaks and cools down. Life is always interesting and keeps us on our toes. LOL Is your daughter enjoying her new school year?

[@alwilson6471]

A beautiful sandwich loaf! On a rather different subject, I love making cheese bread with cheddar cheese in the mix and also melted on top. I have also made bread using beer instead of water/milk - such a variety of beers to choose from. I wondered whether you had tried adding cheese or using beer in a sourdough recipe instead of water? I have to try it but wondered if you thought it would work out well or not. Having had great success using the ceramic inside of a slow cooker as a dutch oven, I was looking for one that was oval in shape, but most only have a height of about 6 inches, which to me isn't deep enough. Any recommendations for a good oval dutch oven (I'm in the UK)? Thanks for all your work demystifying sourdough. Since taking your advice I have made the best sourdough ever!

[@jbz9547]

Thank you for this recipe and your spreadsheet calculator, enjoyed using it but I tend to work backwards by starting from flour as base ie 300g flour, as I find easier to calculate. May I ask if you could do a video on dough size vs loaf pan size. I tend to end up using too big a pan and got a flat bread.

[@bernardharris6259]

Hi Phil, thank you for the video's and calculator. I can see from other posts you posted this a while ago but I just wanted to let you know it still works for a new follower. I've had a few failures lately so its good to get a win. 😀

[@CulinaryExploration]

Thanks, Bernard. I'm pleased you are using the calculator; it's a super helpful tool. Embrace the mistakes. I still make many!

[@aniasanzhar1693]

Thank you Philip for such an interesting video! I am hooked now on sourdough baking. Used your pizza video and loved it! Turned out very good and just right amount for making 2 pizzas for 4 of us (2 adults and 2 boys). Could I request some sweet and spicey sourdough recipe pls? Something like wallnuts and cranberry, maybe with some cinnamon or cardamom. Can you actually add sugar to a sourdough to make a sweet loaf?

[@ixchelssong]

Maybe you know already since this question is from a while ago, but yes, you can make sweet things with sourdough starter or discard.Ive been seeing many recipes online for them. For example, brownies and cookies.

[@GennetteDiggs]

Nice looking loaf!

[@CulinaryExploration]

Cheers!

[@pauldoyle1864]

I really love your videos..... u need to do a book, I'd be your 1st customer

[@CulinaryExploration]

Cheers Bud

[@randomscandinavian6094]

I’ve already started. Been thinking of adding a discard recipe to my arsenal. This one looks promising, thanks!

[@CulinaryExploration]

Let me know how you get on with the recipe

[@randomscandinavian6094]

After both breakfast and lunch I would have to conclude that this was highly successful. I never 100% follow recipes but I followed this one fairly closely except for different kneading technique and different oven temperature. The result was a perfect very impressive looking loaf. I typically bake bread that is a lot coarser and grainier but this one was certainly a success. Thank you!

[@CulinaryExploration]

@@randomscandinavian6094 Cheers for the feedback, appreciated!

[@mikeboyce2627]

Yes sir! The pizza would be great. In this recipe, can you omit the malt syrup. I'm just not a fan of sugar, if I can do without it.

[@CulinaryExploration]

Yes, Mike, non worries that will be fine

[@lupusdeum3894]

Beautiful loaf! Sounds tasty.👍🍞

[@CulinaryExploration]

Cheers bud

[@Smash_Arts]

That is a beautiful loaf - it must taste so lovely. I use discard in my pizzas quite often - it gives the crust such an amazing flavour! But I have to say I don't always get the amounts right and it is a bit of a guessing game as to how much to add. If love to see a proper example of how best to judge the amount of discard for a pizza dough. As to toppings - simpler the better. Onions ans tomatoes and feta (since you're in Greece) or potato, onions and feta. Thanks!!!

[@CulinaryExploration]

Cheers for your suggestions Dean!

[@GoldenBirdBrain]

Yes, do the pizza dough!

[@bonnieashley3664]

Would love to see a Pizza Dough discard video! Great video BTW. Definitely going to try this. I am wondering what you can substitute for the barley malt. Honey?

[@CulinaryExploration]

Hey Bonnie, one more chalked up for the pizza! Check the recipe blog for this bread on my website, it's linked in the description. That has a note on substitutions. You can use honey but it's sweeter, so reduce the quantity by half on the first bake and see how that goes. Honey won't have the malty flavour of the barley malt, so bear in mind that the flavour profile will be different (not any worse, just different)

[@bonnieashley3664]

@@CulinaryExploration Thanks so much for the quick reply! I really like your your You Tube videos!

[@justinparrott6438]

Well done, thank you

[@CulinaryExploration]

Cheers bud

[@kateduncan5648]

Just found you... what size is your white sandwich loaf tin please, thank u

[@CulinaryExploration]

Hi Kate, the tins are linked in the description. You'll find the dimension in the product description on Amazon. ATB, Phil

[@carynhart2590]

I have a question about your sourdough calculator for the discard loaf. I can see how your spreadsheets work. They are terrific, but in the section for the starter discard, you can change the hydration of the starter, but if you do, the spreadsheet is not set up to change the flour or water in the recipe to keep the desired overall hydration the same. Suppose, you have a thick starter that was made with 60% water, I would think that the water in the recipe would have to increase to compensate for it. What do you think? Thanks!

[@RayD600]

Love your videos. I tried this recipe exactly however my dough was extremely wet throughout the entire fermentation process. I am not sure where I went wrong. My kitchen temp is around 74F degrees and humidity is pretty low this time of year. Will have to take another shot at it and play with the water/flour ratio?

[@byronquinley1400]

Have a question before I try. Maybe a dumb one: if you use an active starter as the pre ferment, do you still use dried yeast in the dough?? Another excellent video and really enjoying the newsletter

[@CulinaryExploration]

Hey Byron, that will work but just remember that the fermentation times will be longer. Pleased you are enjoying the newsletter!

[@byronquinley1400]

Gave it a shot and it turned out great. I over proofed it by a mile, so I laminated it and let it rise again. Worked out great and learned a lot. Great sandwich bread!!

[@CulinaryExploration]

​@@byronquinley1400 Nice job and well saved!

[@limhonlai246]

Love to learn your pizza and the Croissant PLEASE

[@CulinaryExploration]

I'm still working on the croissant recipe Lim (I'm guessing you read my update in the community email), but the pizza is definitely on the video bucket list :)

[@kathleenmoody747]

Good morning Philip, I wonder if you can help? I like baking my sourdough bread in a tin,the tins a 2 lb loaf tins. I would like a ingredient amount for this,if possible.

[@NoKnead2Bake]

What brand mills do you have sitting behind you? I’m in the market for one and have been doing some research. But since I really enjoy your videos I figured I’d ask you. 😊

[@BackgroundNPC75557]

Please, do the pizza dough! I'm always looking for new things for my discard.

[@yntmabel]

looking forward to the pizza dough !

[@KathrynGremley-sw4kp]

Could you share the teaspoon equivalent for the yeast in this recipe? My scale isn’t sensitive enough to weigh such a small amount. Thanks!

[@karenlambert4973]

Yes to the pizza! Could I use a teaspoon of barley instead of the syrup?

[@marite973]

Tengo que probar de hacerlo

[@CulinaryExploration]

Let me know how you get on :)

[@marite973]

@@CulinaryExploration el fin de semana :)

[@mariafiore9236]

Hi would love the pizza dough recipe.

[@CulinaryExploration]

Cheers Maria, I'm on it :)

[@jahgsdjashdu]

Can this be done with just sourdough starter instead of the instant yeast? some people cant eat instant yeast so just wondering if we can just substitute real sourdough starter instead?

[@saidalisamed7042]

The big bubbles in the crumb are not ideal for sandwich bread. The reason is if during shaping any bubbles are left alone or when folding not enough pressure is applied so layers of dough stick to each other tightly. One other trick is to roll the dough just like a baguette with some palm pressure to ensure layers stick to each other before placing in the mould.

[@yusofaziz1]

Greeting from Malaysia. Is there any other syrup as alternative? This syrup its quiet expensive in my country. Thank you.

[@nikosloukopolulos8381]

Nice recipe! Where can I find barley malt extract in Greece. What brand do you use.

[@CulinaryExploration]

I'm not sure Niko, I ordered mine from the UK which isn't cheap considering the shipping. Biosophy.gr used to have it listed but I can't see it there now. Sorry I can't be more help.

[@lisafountaine5831]

What is the difference between French sourdough and regular sourdough? When I had it, it wasn’t as sour as normal but how do you achieve that?

[@cynthiagair]

discard pizza dough yes!

[@CulinaryExploration]

I'll add a tick for that vid, cheers Cynthia

[@KatMa664]

Yes please do the pizza.

[@Maggiemadeit45]

Would love to see the pizza👍

[@CulinaryExploration]

Awesome!

[@ericw751]

I have diastatic malt powder, not barley malt syrup. Any substitutes for the malt syrup? Beer?

[@CulinaryExploration]

Try some honey or molasses. The flavour pro-life will be different and they are both sweeter, but you'll get good results. Hope this helps Eric.

[@ericw751]

@@CulinaryExploration It did and it worked perfectly. Flavor profile was a bit more molasses but not bad. Only glitch was the dough was still pretty sticky at the shaping stage and I needed to flour the counter a bit more to prevent it from sticking so much. In the end however, it was a perfect loaf. Thanks.

[@davidhunternyc1]

Could you use sourdough starter for this bread or is instant yeast better?

[@CulinaryExploration]

Hey David, you could but it's nice made with yeast. The percentage is small so you don't get a heavy commercial flavour.

[@davidhunternyc1]

@@CulinaryExploration Oh, I see, .6 grams is nothing. Thank you, Phil. I have much to learn from you. I watched several hours of your videos today! Stay awesome.

[@CulinaryExploration]

@@davidhunternyc1 Cheers David

[@juliewholohan2850]

Yes…pizza👍

[@CulinaryExploration]

Got it Julie :)

[@gillbennett9784]

Looking forward to the pizza one.

[@suemagyari2992]

yes,pizza recipe please!

[@CulinaryExploration]

One more chalked up for the pizza Sue, cheers!

[@mirandavikanderson6958]

My issue is I not sure how to calculate dough weight for bread pan

[@CulinaryExploration]

To a certain extent, it will depend on the type of dough you are making. But for the tins I'm using, 900g works well for this recipe. If I am using new tins or I've designed a new formula I'll make an educated guess at the dough weight and see what happens. Based on the results of the test bake I'll either increase or decrease the amount of dough using my calculator. I hope this helps, Phil

[@mr.Mikeyboy]

Do u have any fall breads in mind u might make?

[@CulinaryExploration]

Possibly Mike, did you have one in mind?

[@juanasmith7223]

Pizza dough please!

[@BTs-he1lg]

Oh yes sourdough pizza please possibly with a small portion of whole wheat.

[@CulinaryExploration]

One more request, cheers Becky! How is your trip going?

[@BTs-he1lg]

@@CulinaryExploration Great, just got home, ate so many croissants and pizza on the trip. Pizza in Italy not as heavy as North American. Love artichoke, tomato and basil topping. Now need to revive the dormant starter from the freezer and make this sandwich loaf.

[@CulinaryExploration]

@@BTs-he1lg You can't go hungry in Tuscany ;) - let me know what you think to the farmhouse loaf

[@patriciaandrews2007]

Is it possible to print the recipe?

[@CulinaryExploration]

Hi Patricia, there is a printable version at the bottom of the recipe blog which is listed in the video description. Cheers, Phil

[@patriciaandrews2007]

@@CulinaryExploration Finally made an acceptable sourdough😃 Thanks

[@CulinaryExploration]

@@patriciaandrews2007 Awesome Patricia! Really pleased for you :)

[@mandiigraham1596]

Yes definitely. Make the pizza.

[@obnoxiousxb]

Anybody know what those two things are right behind him in the beginning of his video?

[@dks8712]

Flour mills

[@mm-fn1tk]

Pizza please 👍

[@Just_Enni]

❤

[@kathyjung218]

Pizza please 😁

[@CulinaryExploration]

Any topping requests Kathy?

[@kathyjung218]

I actually love the white garlic sauce on fresh arugula and prosciutto 😁. Also I am on team pineapple and ham 😆

[@CulinaryExploration]

@@kathyjung218 Loving the sound of the garlic sauce and rocket. I'm a lover of the old pineapple and ham too lol

[@Tilmann5138]

Tbh, I don't know where everyone gets those amounts of sourdough discard. I have like 20g in the fridge and when I want to bake sourdough, I feed that one time, take most of it for the sourdough and put 20g back in the fridge. That's virtually wasteless.

[@joycehicks4453]

Yes pizza! Can you just stay in your kitchen & do one bake after another please!? Thank you for your time, sincerely..

[@CulinaryExploration]

Hey Joyce, it's already up on the channel :)

[@Lagolop]

I've made a similar loaf in the same pan that you have, but with the lid on (like a pan de mie). Have you ever done this with the lid ON? I'll try your recipe here; do you think I can I keep the lid on for it? BTW when I've made loaves with discard, I basically use the same amount of commercial yeast called for in the recipe and just substitute the amount of discard for the flour and water of the original recipe and it really works well. That said I'd like to try it with preferment and less instant yeast. Any suggestions?

[@CulinaryExploration]

Hey Laglop. I bake many loaves using the tin and the lid, it works really well. This recipe works well using pre-ferment and discard, the recipe blog has the baker's percentages and you could use the recipe calculator to play around with percentages.

[@Lagolop]

@@CulinaryExploration Made this recipe today. I rarely have any discard however it just so happens that I had just enough for this. I used AP and WW. I used the exact same pan (without the lid) and baked directly on the oven shelf. The only difference is that I used molasses instead of malt (oh ya and of course AP instead of bread flour; our local AP has a very high protein content), and added steam for the first 20 minutes of baking. The result was really great. I usually make SD breads but this one was terrific. SD taste, great crumb, nice crunchy crust. It was HUGE. I found the dough is nice to work with too. Thanks for posting.