What do you do with sourdough discard? Don’t throw it away, you can have a lot of fun with it! The sourdough discard is what remains in the jar after removing the amount for the new dough, and the amount for the next feeding. The discard is the starter not active any more, it can be kept it in the fridge up to 4-5 days, or even longer if you continue to add some more starter from other feedings. Even if it is not active enough to bake bread, pizza or fluffy panbrioche, it’s still great for baking super crispy crackers or grissini (Italian word for bread sticks), cookies or even small brioches. I improvised this dough adding in the mixing bowl some leftovers store cupboard (whole wheat flours, nuts, dried figs and so on) and adding flour until I had the right texture. The weights indicated are approximate because the flours used are different, the weight of the eggs, ecc. You have to feel the dough and adjust it. When you feel that it is soft and smooth enough, it is ready for the proofing.

I really enjoy baking with the discard because you can’t do wrong! Just because it doesn’t have to rise much, the dough made with the discard will be so versatile. You can keep the texture more soft or more dry, adding any kind of flour (at least 80% of the total gluten flour). The proofing time does not really matter, you can forget it for hours in a corner of the kitchen, or in the fridge for one day, it will be fine anyway.

New recipes with discard will come soon :)

Apple brioche galette

    • 220gr flour (of which 80gr whole wheat)

    • 150gr sourdough discard 

    • two yolks (room temperature)

    • 50ml whole milk

    • 75gr brown sugar

    • 40ml sunflower oil

    • 55gr mix of nuts

    • a yolk with a splash of milk for brushing

    • two apples cut in slices and cooked with some sugar and lemon juice

    • 4-5 dried figs cut in small pieces and softened in the pan with the apples

For two galette, or one galette and six small brioches. 

Prepare the dough: in a big bowl put all the liquids and stir well together. Add the flour, in two or three times, waiting the flour is fully incorporated before adding more. You may need some more flour. When the dough comes together, but it is still rough and sticky, put it on the work surface, dust with a bit of flour, and work for five minutes, until it is elastic and smooth. Put it back in the mixing bowl, cover and let it proof until doubled (at least 5-6 hours, or overnight).

Heat the oven to 180°C. Divide the dough in two. Roll each part in a 3-4mm disc, should be quite thick. Place the apples slices (previously cooked) in the middle and fold inward the edges. Brush with a splash of yolk mixed with milk and bake for about 30 minutes. Serve it nice warm. 

With the second half of the dough you can shape small brioche. Cut in six pieces, roll each one in a small rectangle, fill with some chocolate spread, or jam, close the rectangle and stretch it with the palms into a log thin sausage. Fold it and shape as you prefer in order to have a braided brioche.

Those brioches and the apple galette are delicious fresh baked and nice warm. If you don’t plan to serve it in few hours, I suggest you to freeze them, to keep the texture and the freshness for the next time.