Leftover sourdough starter bread is delicious loaf with a hint of sourdough tang that’s quick to bake. Using mature sourdough starter cuts down on food waste too!
Leftover Sourdough Starter Loaf
Leftover sourdough starter bread is a winner on three counts: it’s a great tasting bread, with a hint of sourdough tartness but without the longer wait of normal sourdough, and it’s also cutting down on food waste by using excess mature sourdough starter that’s been kept in the fridge.
I only bake sourdough occasionally, so most of the time my starter lives in the fridge. When I want to use it, I take about 50 g out and refresh it twice. I discard the remaining mature starter.
But if this starter is not too sour, I add it to a yeast-raised loaf to add some sourdough tang. My starter is equal quantities of water and rye flour, and I add 180g of starter to 400g of flour.
I mostly bake my slow fridge risen no knead sourdough.
Why You’ll Love this Leftover Sourdough Starter Recipe
- It has a hint of sourdough tang without the wait associated with sourdough raised bread.
- Cut down on food waste by not throwing away older, sour leaven.
How to Make Leftover Sourdough Loaf
Collect and measure out the ingredients. This loaf is baked in the same way as a plain yeasted loaf.
Step one – if using activated yeast, mix the yeast and water in a large bowl and stir until dissolved. Then add the sourdough leaven and mix in. Finally, add the flour, salt and oil and bring together to a rough dough. Turn out onto the work surface and knead until smooth, pliable and springy. This will take about ten minutes kneading.
If using a stand mixer, add yeast and water to the mixer bowl and stir with a fork or whisk until dissolved. Add the sourdough starter and mix in, then add the rest of the ingredients and mix on a medium to low setting until the dough is smooth. This will take about five to eight minutes.
Fuss Free Tip
Yeast choice – you can use quick yeast or activated yeast in this recipe. Activated yeast needs to be dissolved in water, while quick yeast can be mixed with the flour. The instructions are for activated yeast – if using quick yeast add it along with the flour.
Step two – return the dough to the bowl, cover with a cloth (I use a plastic shower cap), and leave in a warm place for about an hour until doubled in volume.
Step three – coat a (900g/1lb) loaf tin with butter. Turn the risen dough out of the bowl, fold into thirds and then roll up and place in the loaf tin. Cover again, and place back in the warm place for about 45 minutes until the dough just springs back when pressed. After about 30 minutes of raising time, heat your oven to 180°C fan / 350°F (fan) / Gas mark 6.
Step four – bake for 40 minutes. Test to see if it’s done by taking the loaf out of the tin and tapping the bottom. If the loaf sounds hollow, it’s done. Allow to cool on a wire rack.
Hints and Tips for Leftover Sourdough Starter Bread
- Don’t use sourdough starter that’s too old. If it smells very sour and vinegary, and has a layer of liquid on top when you take it out the fridge, then it’s too sour to use. Refresh as normal and bake a couple of sourdough loaves!
- For best results and a lighter loaf, use more white flour. I use about 50% strong white bread flour in all yeasted loaves.
- The olive oil is added to give the loaf a longer shelf life.
Leftover Sourdough Starter Bread
- 180 g sourdough starter
- 400 g bread flour (60% white and 40% wholemeal)
- 250 ml water (lukewarm )
- 1 tbsp olive oil
- 1 tsp salt
- 7 g yeast (quick yeast or activated yeast)
This recipe follows the technique of a plain yeasted loaf.
- If using activated yeast, dissolve it in the water.
- Bring the ingredients together and then knead the dough thoroughly until smooth and pliable, either by hand or with a stand mixer and dough hook.
- Return the dough to the bowl, cover and place somewhere warm to rise until it’s about doubled in volume, and feels springy to the touch. This will take about an hour.
- Butter a 900g loaf tin.
- Turn the dough out onto the work surface , knock back and form into a loaf, and place in a buttered baking tin. Cover or place in a plastic bag tied shut. Place in the warm location used in step two.
- Allow to rise again for about 45 minutes, until the dough just springs back when pressed.
- Bake at 180°C (fan) / 350°F (fan) / GM 6 for about 40 minutes
- The loaf is done when it sounds hollow on the bottom when tapped. Allow to cool on a wire rack.
- Use up leftover leaven in our leftover sourdough leaven loaf