A Realistic Routine for Discard Bakes & Sweet Batards That Fits a Busy Life

Hi there, fellow bakers! It’s Clara here from The Sourdough Bench, and today, I want to share a routine that’s been a game-changer for me in the kitchen. As much as I adore baking, I often find myself juggling a busy schedule, which can make it challenging to maintain my sourdough starter and keep up with my baking ambitions. But fear not! I’ve developed a realistic routine for making the most of my sourdough discard through delightful bakes and sweet batards that will fit right into your busy life.

Understanding the Concept of Discard

First, let’s talk about sourdough discard. It’s simply the portion of your starter that you remove before feeding it. Many bakers toss it, but I believe it’s a treasure trove of possibilities. Discard can be used in pancakes, waffles, muffins, and more. By incorporating it into my baking routine, I minimize waste and bring unique flavors to my baked goods.

A Realistic Baking Routine

My routine revolves around two key elements: planning and flexibility. Here’s how I break it down based on my typical week.

Weekly Schedule

Day Activity Time Commitment
Monday Feed the Starter 5 minutes
Tuesday Make Pancakes/Waffles with Discard 30 minutes
Wednesday Feed the Starter & Prepare Sweet Batards 1.5 hours
Thursday Rest Day (Use leftovers from Batards) N/A
Friday Make Muffins with Discard 45 minutes
Saturday Bake Bread (using starter) 4 hours
Sunday Rest & Plan for the Week N/A

This schedule allows me to fit my baking into my life, rather than the other way around. Here’s how I execute each step.

Monday: Feed the Starter

On Monday, I take just five minutes to feed my sourdough starter. I usually use a 1:1:1 ratio (1 part starter, 1 part flour, and 1 part water by weight). For example, if I have 50g of starter, I add 50g of flour and 50g of water. This quick routine ensures my starter is healthy and ready for the week.

Tuesday: Discard Pancakes or Waffles

On Tuesday mornings, I whip up a batch of pancakes or waffles using about 1 cup of discard. Here’s my go-to recipe:

  • 1 cup sourdough discard
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or more for desired consistency)
  • Butter for cooking

Mix everything together and cook on a hot griddle for about 2-3 minutes on each side. In just 30 minutes, I have a delicious breakfast that uses up my discard!

Wednesday: Sweet Batards

Midweek is when I dive into a more involved bake – sweet batards. These are a lovely addition to breakfast or afternoon tea. I typically make a batch of 4 batards, which takes about 1.5 hours (including rise time). Here’s my recipe:

  • 500g bread flour
  • 300g water
  • 100g sourdough starter (active)
  • 50g sugar
  • 10g salt
  • 1 tsp cinnamon (optional for flavor)

To create these batards:

  1. In a large bowl, mix the ingredients until combined.
  2. Knead for about 10 minutes until smooth.
  3. Let it rise for about 1 hour or until doubled.
  4. Divide the dough into 4 pieces, shape into batards, and let rise for another 30-45 minutes.
  5. Preheat the oven to 425°F (220°C) and bake for 20-25 minutes until golden brown.

The batards come out crusty and golden, perfect for toasting or slathering with butter.

Friday: Muffins with Discard

On Fridays, I love to bake muffins. Using about 1 cup of discard, I prepare a batch that takes roughly 45 minutes. Here’s my favorite recipe:

  • 1 cup sourdough discard
  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1 cup of blueberries or chocolate chips

Mix all ingredients, pour them into muffin tins, and bake at 350°F (175°C) for about 20 minutes. These muffins are a delightful way to kick off the weekend!

Saturday: Bread Day!

Saturday is my favorite day because it’s time to make a proper loaf of bread. I typically spend about 4 hours on this, including the bulk fermentation and shaping. I keep it simple with a basic sourdough recipe:

  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt

The process involves mixing, bulk fermentation (about 4 hours), shaping, and then a final proof (about 1-2 hours) before baking. The aroma that fills my kitchen is simply unbeatable!

💡 Clara Vance's Rule of Thumb: Always have your baking ingredients ready to go. A well-stocked pantry makes even the busiest weeknight bakes feel effortless!

Frequently Asked Questions

How long can I keep my sourdough discard?
I usually keep mine in the fridge for up to a week. If I don’t bake often, I’ll feed it every week to keep it healthy.
Can I freeze sourdough discard?
Absolutely! I freeze it in 1-cup portions. Just thaw it in the fridge the night before you plan to bake.
What if I forget to feed my starter?
No worries! Just feed it when you remember. It might take a few feedings to perk up, but it’ll bounce back! Don’t hesitate to bake with it even if it’s a little sluggish.

By creating a routine that works with my busy schedule, I’ve found the joy of baking to be both fulfilling and manageable. I hope this routine inspires you to embrace your own sourdough journey, making the most of your starter and its glorious discard!

Happy baking!