Whole Wheat Sourdough Discard Bread

Jump to Recipe

 

You read that title right; I finally cracked and started exploring the wonderful world of sourdough bread. I had heard a while ago that sourdough can be healthier than commercial yeast (I don't remember exactly why), but the factors that really made my decision were that sourdough yeast is self sustaining (no need to pay money to buy yeast) and that bread made with sourdough starter can rise at lower temperatures compared to commercial yeast (Saccharomyces cerevisiae, or baker's/brewer's yeast). Sourdough cultures adapt to live and grow comfortably at the ambient temperature they are exposed to, so this feature can be a great asset if your kitchen is relatively cold. Commercial baking yeast, on the other hand, is much more prolific and selected for its ability to grow best at a very specific temperature range, between 100 - 110 °F (38 - 43 °C). Both sourdough yeast and commercial yeast do better in slightly acidic environments, which is why I've been adding a small amount of sour citrus juice to most of my breads made with commercial yeast. Sourdough yeast benefits from symbiotic lactic acid bacteria that naturally create the ideal acidic environment for the wild yeast, so no need to add anything extra means an easier time baking and making recipes.

Making the starter was not as difficult as I had expected and starters are surprisingly resilient when established. A lot of websites make it seem more complicated than it really is while also selling their own mass produced starter for convenience, so I think there may be a conflict of interest. I may write a separate post about making a sourdough starter later on. Let me know if you would like me to do this sooner!

In the process of making and maintaining a starter, excess starter needs to be discarded to keep the starter culture balanced. This discard starter can be a weaker, less established culture or just an unfed twin of a regular starter. Either way, it's something on a spectrum of more or less yeast and lactic acid bacteria, but always contains some ratio of flour and water. Discard is not usually reliable enough to serve as the only leavening agent in bread-making, so it falls to commercial yeast to do that job. If the discard comes from an established starter, it can even impart some of that signature sourdough flavor to your bread. Try it out with this recipe and find out what happens!

 

Equipment:

·      Mixing bowls

·      Big spoon

·      Optionally, stand mixer with dough hook attachment

     Loaf pan

·      Oven-safe container for water

 

Ingredients:

    ¾ cup sourdough starter discard

·      3 ¾ cups whole wheat flour

·     1 ⅛ cup warm water

·      2 ¼ tsp active dry yeast

    1 ¾ tsp salt

    1/4 cup vegetable oil 

    1 egg, optional

·     

Directions:

1. In a large bowl, dissolve active dry yeast in warm water.
   
2. To that large bowl, add all the other ingredients: sourdough starter discard, flour, salt, vegetable oil, and the optional but recommended egg. Mix well until just the past the point where the dough looks like a crumbly mess.
   
3. Knead for around 10 minutes using a stand mixer, or 15-20 minutes by hand. If your stand mixer is like mine and can't handle a stiff dough, continue kneading by hand for about 5 minutes after the stand mixer starts giving up. After kneading, coat that same large bowl with a thin layer of oil, place the kneaded dough in the bowl, and cover with cloth or plastic wrap. Let dough rise, covered, in a warm place for 1 hour.
4. After the rise, uncover the dough, take out a bit of the air by flattening it slightly with your hands, and transfer it to a lightly oiled loaf pan. Let dough rise again, covered, in a warm place for 1 hour.
   
• I use a warm turned-off oven so that I don’t have to worry about dust or things sticking to the loaves. If the oven is on, even at low temperatures, the heating element may dry out the dough before it’s ready to bake. Make sure to take out the loaves before preheating the oven, though! 
   
  Check out the volume on these loaves before baking!
  
  
  
5. Preheat oven to 350°F. While the oven is preheating, bring some water to a boil in an oven-safe container, like a simple saucepan. Once the oven is heated, place the container of boiling water on the bottom of the oven to create steam. Then, put the baking tray with the loaves in the oven, middle rack, and bake for 40-45 minutes. 
   
   
   
6. Let bread cool before slicing. Enjoy!
   
   Soft, stretchy, and so simple.
   

Read More

 

 

 Whole Wheat Carrot Cake

Jump to Recipe

 

 

This carrot cake is a runaway hit in my household – just ask my mom, who might have single-handedly devoured the entire thing if I hadn't intervened! The secret weapon here? A whopping six cups of carrots, the equivalent of about 18 store-bought ones. This recipe is a godsend for anyone staring down a fridge overflowing with those vibrant orange sticks. We've all been there – lured in by the promise of healthy snacking at Costco, only to find those giant bags lingering sadly in the crisper drawer. Carrot cake to the rescue!

But this recipe goes beyond just battling vegetable drawer guilt and satisfying sweet tooths. It's also packed with hidden benefits! Carrots are a nutritional powerhouse, brimming with beta-carotene, which converts to vitamin A in the body. This essential vitamin plays a crucial role in maintaining healthy vision and a strong immune system. Plus, whole wheat flour adds a dose of fiber, keeping you feeling fuller for longer.

This recipe is also a lifesaver for anyone with nut allergies, like myself. Walnuts are a classic carrot cake ingredient, but unfortunately, they're a no-go for me. However, this recipe is your open canvas! Feel free to swap in your favorite chopped nuts, from pecans to almonds to a festive mix, and personalize it to your taste.

So, the next time you find yourself with a surplus of carrots, don't relegate them to the back of the fridge. Whip up a batch of this delicious and nutritious carrot cake! It's a win-win for taste buds and health, and who knows, it might just become your family's new favorite dessert (just be sure to share with Mom before it disappears!).

 

Equipment:

          Mixing bowls 

       Grater or food processor

          Big spoon

        Mixer or stand mixer, optional

        Loaf Pan or similar

        Baking paper (parchment or similar, not wax), optional

 

Ingredients:

        Carrot mix:

        6 cups carrots, peeled and grated/shredded

        1/2 cup brown sugar

        1 cup raisins

        Wet ingredients:

        4 eggs

        1/2 cup white sugar

        1/2 cup vegetable oil or softened butter

        2 teaspoon vanilla extract

        1 cup orange peel

        1/2 cup water 

        ~1 tablespoon lemon juice, orange juice, or other sour citrus juice

        Dry ingredients:

        3 cups whole wheat flour

        4 teaspoon ground cinnamon

        1 1/2 teaspoon baking powder

        1 1/2 teaspoon baking soda

        1 teaspoon salt

Directions:

1. Using a food processor or a grater, grate/shred carrots until you have 6 cups loosely-packed. I didn't keep exact count the last time I made this one, but think it came out to around 18 whole carrots. For this step, it's helpful to have a helper like an eager younger sibling.
   
2. In a large bowl, combine the carrot mix (grated carrot, brown sugar, raisin). Set aside while continuing with the recipe.
   
3. Either by hand, mixer, or stand mixer, mix the eggs in a large bowl until close to a uniform color. Gradually add the following and mix after each addition:
• White sugar
• Oil or butter
• Vanilla extract
• Orange peel
• Water
• Citrus Juice
  
4. To the same bowl of wet ingredients, add flour, ground cinnamon, baking powder, and salt. Mix well.
5. Finally, add everything in the carrot mix bowl to the bowl in step 3, including any liquid that may have been drawn out of the carrots. Mix just until the batter looks close to uniform.
6. Preheat oven to 350 F. Let the batter sit undisturbed until your oven begins to approach the correct temperature; this lets the batter set a bit, which is a key need when using whole wheat flour.
• In more detail, the bran component of the whole wheat flour absorbs water and holds onto it while baking. This results in a moist cake and eliminates the risk of dry whole wheat baked goods. The same idea can be applied to just about anything whole wheat!
  
7. Transfer into a greased loaf pan or similar baking container. Bake at 350 F for 45 to 50 minutes.
8. Eat.
   

Read More