FLUFFY + TENDER
A fresher, recent sourdough discard will have a much more mild sour flavor than an aged discard that's been hiding in the back of your fridge for 3 weeks. I prefer to use a discard that's been fed within the last 7 days.
- Ally @ cravethegood.com
You're likely to have all of these ingredients on hand! Click the link below to access the ingredient list
Combine sourdough discard, water, pil, sugar and salt in the baking pan of your bread machine.
Add the flour to the top of the liquid ingredients, then sprinkle yeast on top of the flour.
Place bread pan into your bread machine and choose the "Crusty" or "French" bread setting.
Once the bread baking cycle has completed, remove the bread pan from the bread machine and turn onto a wire mesh cooling rack.
Brush the top of the loaf with softened butter or margarine.
Allow bread to cool completely before slicing.