Description
Delightful chocolate sourdough discard bread that transforms leftover starter into a rich, moist treat with a balance of tangy and sweet flavors.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 1 cup water or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, combine sourdough discard, all-purpose flour, cocoa powder, sugar, salt, and baking soda. Mix the dry ingredients thoroughly.
- Add in vegetable oil, water or milk, and vanilla extract. Mix until smooth and well combined.
- Pour the batter into the greased loaf pan and spread it evenly.
- Bake for 45-55 minutes, checking for doneness with a toothpick; it should come out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use room temperature ingredients for smoother batter. Sift cocoa powder to avoid clumps.