A yeasted loaf that uses up leftover sourdough leaven that is usually thrown away, An easy to bake loaf using yeast with a sourdough taste.
One of the downsides of baking sourdough is that keeping the starter fresh and lively involves a certain amount of waste. There is the old, sour leaven that’s been kept in the fridge for a while, before feeding as the first stage of making a loaf, as well as the spare ripe leaven that it becomes after refreshing. We thought that it would be an interesting experiment to see what happens if you add the leftover leaven to a yeasted loaf, as a way of using it rather than throwing it away. The leaven we used wasn’t too sour (7 days since the last refresh) – it didn’t have a layer of liquid hooch on top, and didn’t smell too acidic.
The resulting loaf was delicious, with a hint of sourdough flavour. Perfect for toasting, or freezing, so here’s our leftover sourdough starter recipe. Adapt the recipe for the quantities of leaven you have.
Other delicious sourdough includes – our slow fridge risen no knead sourdough, or our cranberry chocolate sourdough muffins which also use up leftover leaven.
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