Comments on: Sourdough discard mini loafs #bread #artisanbread #short #sourdough #recipe

By: @jotamao

@jotamao — Sun, 01 Jun 2025 09:16:57 +0000

❤😊

By: @zu00533313

@zu00533313 — Sun, 01 Jun 2025 09:16:57 +0000

看起來好可愛😍

By: @DigiTreks

@DigiTreks — Sun, 01 Jun 2025 09:16:57 +0000

These are just fantastic ❤

By: @Sendtoneetika

@Sendtoneetika — Sun, 01 Jun 2025 09:16:57 +0000

Hiw much water ?

By: @smroez4644

@smroez4644 — Sun, 01 Jun 2025 09:16:57 +0000

This is just brötchen

By: @peterfarrell66

@peterfarrell66 — Sun, 01 Jun 2025 09:16:57 +0000

Great idea! I got a chuckle out of how professionally you shaped the tiny loaves, complete with stitching! 😄

By: @elsiesaavedra8560

@elsiesaavedra8560 — Sun, 01 Jun 2025 09:16:57 +0000

how much is the water?

By: @artsyxo

@artsyxo — Sun, 01 Jun 2025 09:16:57 +0000

this looks so good! quick q please can we exclude the chia seeds or are they necessary

By: @nyanneko20

@nyanneko20 — Sun, 01 Jun 2025 09:16:57 +0000

It's still need a yeast?

By: @MyFormosaFood

@MyFormosaFood — Sun, 01 Jun 2025 09:16:57 +0000

Sourdough Discard mini loaf
Recently, I've been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully!
Here's my simple approach
1. Ingredients:
◦ Bread Flour: 180g (90%)
◦ Rye Flour: 20g (10%)
◦ Instant Yeast: 0.6g (0.03%)
◦ Salt: 4g (2%)
◦ Discard Starter: 60g (30%)
◦ Chia Seeds: 10g (5%)
2. Method
◦ Mix all the ingredients together.
◦ Develop gluten by either kneading or using the stretch-and-fold technique
◦ Allow the dough to undergo its first fermentation until it doubles in size.
◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes.
◦ Shape the mini loaves
◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%.
◦ Score the loaves (make shallow cuts on the surface). ◦ Preheat the oven to 250°C (with steam if possible).
◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown.

Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they're sure to be a hit! Remember, there's no one "right" way to do it; follow your instincts and have fun experimenting.