As an artisan baker, I often find myself swimming in a pool of sourdough discard. It’s a delightful problem to have, yet it can feel overwhelming. What do you do with all that extra starter? Over the years, I have developed a go-to method for transforming my sourdough discard into delicious bakes, particularly sweet batards that are perfect for breakfast or an afternoon treat. Today, I’m excited to share my step-by-step blueprint with you!

Understanding Discard

First, let’s clarify what sourdough discard is. It’s the portion of your sourdough starter that you remove before feeding it. Rather than tossing it, think of it as a treasure trove of flavor and potential. The beauty of using discard is that you can still create lovely bread and pastries without having to commit to a full sourdough bake. And trust me, the results can be astonishing!

My Sweet Batard Recipe

Now, let's dive into the recipe for my sweet batards. This particular version uses a good amount of sourdough discard, which gives it that characteristic tang. The addition of sugar and spices makes these batards a delightful treat.

Ingredients

• 1 cup (240g) sourdough discard (at room temperature)
• 2 cups (240g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup (120ml) milk (or dairy-free alternative)
• 1 large egg
• 2 tablespoons (30g) unsalted butter, melted

Step-by-Step Instructions

1. Mix the Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, milk, egg, melted butter, and vanilla extract until well combined.
2. Combine the Dry Ingredients: In another bowl, whisk together the flour, sugar, salt, and cinnamon.
3. Incorporate Everything: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Don't worry about overmixing; a little bit of texture is perfect for these batards.
4. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
5. First Rise: Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Shape the Batards: Once risen, gently punch down the dough. Divide it into two equal pieces and shape each piece into an oval batard. Place them seam-side down on a parchment-lined baking sheet.
7. Second Rise: Cover the shaped batards with the kitchen towel and let rise again for about 30-45 minutes.
8. Preheat the Oven: While the batards are rising, preheat your oven to 375°F (190°C).
9. Bake: Bake the batards for 25-30 minutes or until they are golden brown and sound hollow when tapped on the bottom.
10. Cool: Let them cool on a wire rack before slicing. Enjoy them plain or toasted with a smear of butter!

Helpful Tips for Discard Bakes

Comparison of Discard Bakes

Frequently Asked Questions