Rose Levy Beranbaum: Sourdough Discard

By Rose Levy Beranbaum

Sourdough Discard: My Favorite Bread Dough Enhancer

Sourdough discard is one of my top bread-making secrets for adding extra flavor, moisture, and a longer shelf life. Instead of discarding it after feeding my starter, I wrap it tightly in plastic wrap and store it in an airtight container in the freezer. It keeps just about indefinitely.

I feed my starter weekly using 25 grams of starter and knead in 13 grams of water and 25 grams of bread flour to make a very stiff dough. I spray it with cooking spray and store it airtight in the refrigerator for a week, after which it softens considerably.

My preference for hearth bread or many other shaped loaves is just a touch of sour, and for this reason, I prefer the more mellow firm starter to a liquid one. It is also easier to add to the dough without making any adjustment other than a small amount of salt because it is very similar in consistency to the dough itself.

To determine how much sourdough discard to add to dough, multiply the amount of flour in the bread recipe by 16%. Then, add fine sea salt to equal 2% of the flour contained in the discard.

The starter discard adds extra depth of flavor and moisture and speeds the fermentation (rising) slightly. Another benefit is that the dough is strong enough to support the addition of grains and seeds and rises a little higher.

The night before baking, I move the frozen sourdough discard to the fridge. In the morning, I use scissors to cut it into small pieces (tearing weakens it) and allow it to soften for about 30 minutes in the water from the recipe before mixing with the rest of the ingredients.

If you don’t have a sourdough starter, a biga is simple to make and also works well. Make the biga a minimum of six hours before baking, but a three-day fermentation is preferred, adding it to the dough on day four.

To make a biga: In a small mixing bowl, stir together 30 grams (2 tablespoons) room temperature water with 50 grams bread flour (1/4 cup, lightly spooned into the cup and leveled off, plus 2 tablespoons) and 1/16 teaspoon instant yeast. Continue stirring or kneading with your fingers for 3 to 5 minutes, or until very smooth and just barely tacky. If toward the end of mixing, there are a few dry particles, add water by the droplet.

Cover the bowl tightly with plastic wrap that has been lightly coated with cooking spray. Set it aside in a warm place (80°F/27°C) until doubled in volume (almost 2/3 cup). If stored in a clear container, you will see large bubbles on the sides. It will take about 4 to 6 hours.

With the back of your fingers, press down the biga to deflate it to its original size. Refrigerate the biga, preferably for 3 days before making the dough and remember to add 2% salt (1/4 teaspoon/1.5 grams) to the dough.