Is sourdough discard good for you?

Yes. Sourdough discard is fermented, adding a lot of gut healthy benefits to recipes.

What is the difference between sourdough discard and active starter?

Active starter has been fed (generally within the last 12 hours) and is at its peak. It can be used in bread recipes to achieve a good rise. Discard has not been fed and will not rise baked goods, requiring leaveners like baking powder and baking soda.

What is the difference between quick bread and regular bread?

Quick bread is leavened with agents like baking powder and baking soda, which makes for a quick and easy baking process. Yeast breads require are leavened with yeast and require rise time prior to baking.

Simple Lemon Blueberry Sourdough Quick Bread

Description

This lemon blueberry sourdough quick bread is both tangy and sweet, with a moist, tender crumb that is melt in your mouth delicious! The brightness of the lemon and blueberry pair perfectly with a hearty drizzle of vanilla icing, making it delicious and flavorful down to the very last crumb.

Ingredients

Scale

Bread

1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick of butter (softened)
1/2 cup sour cream
1/2 cup sourdough discard
2 eggs
3 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh blueberries (tossed in 1-2 tbsp flour (optional))

Vanilla Icing

1 cup powdered sugar
3-4 tbsp heavy cream or milk
Splash vanilla extract

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Instructions

Preheat oven to 350°F. Prepare a loaf pan by spraying with nonstick spray (I like to use avocado oil spray).
Whisk the flour, baking soda, baking powder, and salt together in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar until light, about 2 minutes.
Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the eggs, sourdough discard, lemon juice, and vanilla extract, and beat on medium-high speed until combined.
Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Gently fold in the sour cream until just combined, being careful not to overmix.
Optional: toss the blueberries in 1-2 tbsp of flour before adding to the batter. This will help prevent them all from sinking to the bottom of the bread. Add in the fresh blueberries, gently folding them in until combined.
Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a toothpick. If it comes out clean with just a few moist crumbs, the bread is done. Keep in mind baking times will vary between ovens!
Cool bread completely in the pan set on a wire cooling rack. Drizzle with vanilla icing (next step) while the bread is still warm. The glaze seeps down into the warm bread this way, adding extra moisture. I highly recommend it!

Notes

Toss the blueberries in 1-2 tbsp of flour before adding to the batter. This will help keep them from all sinking to the bottom of the bread.

Room temperature ingredients work best for the batter. To create a light and fluffy batter that mixes together well, I recommend using all room temperature ingredients.

I recommend using full fat sour cream in this recipe. You can substitute for plain Greek yogurt if needed, but the bread won’t be as rich.

If you find the bread is browning too quickly in the oven, you can loosely tent it with aluminum foil to prevent it from over browning.

Storage: This bread stores well at room temperature for up to 3 days or in the fridge for up to a week. Make sure to cover tightly with plastic wrap or store in an airtight container for best results.

Freezing Instructions: Bake the bread according to recipe instructions (omitting the icing) and allow to cool completely. Store in an airtight and freezer safe container to store for up to 3 months. Once you are ready to enjoy, allow the bread to thaw in the fridge overnight. Bring to room temperature before serving and top with vanilla icing, if desired.

Prep Time: 15 minutes
Cook Time: 1 hour