Sourdough baking is a rewarding but sometimes messy process. You diligently feed your starter, and inevitably, you end up with sourdough discard – that extra bit of bubbly, tangy goodness that's too much for your current baking needs. But don't despair! Instead of tossing it, transform your sourdough discard into incredibly delicious apple fritter bread. This recipe offers a delightful twist on classic apple fritters, incorporating the unique flavor of sourdough for a truly unforgettable treat. This recipe is not only delicious but also a sustainable way to minimize food waste.
What is Sourdough Discard?
Before we dive into the recipe, let's clarify what sourdough discard is. It's simply the portion of your active sourdough starter that you remove before feeding it. While it might seem like waste, this discard is still full of live cultures and wild yeasts, which lend a unique tangy flavor and amazing texture to baked goods. Discarding your starter helps maintain a healthy balance, preventing it from becoming overly active or sour. This recipe helps put that "discard" to good use.
Why Use Sourdough Discard in Apple Fritter Bread?
Using sourdough discard in this recipe offers several advantages:
- Enhanced Flavor: The tangy flavor of the discard complements the sweetness of the apples beautifully, creating a complex and satisfying flavor profile.
- Improved Texture: The sourdough adds a lovely chewiness and slight tang to the bread, making it more interesting than a traditional apple fritter.
- Reduced Food Waste: This recipe cleverly transforms what would otherwise be discarded into a delicious and useful ingredient. It's a win for your tastebuds and the environment!
Sourdough Discard Apple Fritter Bread Recipe: A Step-by-Step Guide
This recipe yields one loaf of bread.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast (or 1 packet)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup vegetable oil
- 2 large eggs
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped walnuts or pecans (optional)
- Oil for greasing the pan
- Glaze (optional): Powdered sugar mixed with a little milk or lemon juice
Instructions:
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the sourdough discard, oil, and eggs to the yeast mixture. Whisk well to combine.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Fold in Apples and Nuts (optional): Gently fold in the diced apples and nuts (if using).
- First Rise: Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Loaf Pan: Grease a 9x5 inch loaf pan.
- Transfer Dough: Carefully pour the batter into the prepared loaf pan.
- Second Rise: Cover the pan and let rise for another 30-45 minutes, or until almost doubled.
- Bake: Preheat oven to 350°F (175°C). Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with an optional powdered sugar glaze.
Troubleshooting Sourdough Discard Recipes
My bread is too dense: This could be due to under-proofing or not enough leavening. Ensure your sourdough discard is active, and let the dough rise sufficiently.
My bread is too sour: Reduce the amount of sourdough discard used next time, or add a touch more sugar to balance the acidity.
Frequently Asked Questions (FAQ)
Can I use other fruits instead of apples?
Yes! This recipe is easily adaptable. Pears, cranberries, or blueberries would all be delicious additions. Adjust the amount of spices to complement the flavor of your chosen fruit.
How long can I store the sourdough discard apple fritter bread?
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this bread?
Yes, you can freeze this bread for longer storage. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw at room temperature or gently reheat in the oven.
Can I use a different type of flour?
While all-purpose flour works well, you can experiment with bread flour or a blend for a chewier loaf.
This recipe provides a delicious and sustainable way to use your sourdough discard. The result is a flavorful and textured bread that is perfect for breakfast, brunch, or an afternoon snack. Enjoy!
