Sourdough Discard Donuts Recipe (2024)

FAQs

Are sourdough donuts good? ›

Sourdough donuts are the perfect way to start a weekend morning, or really any morning. My kids absolutely devour them and I love that they contain freshly milled whole wheat and healthy fats. You really can't go wrong starting off the day with this tasty treat.

Serve Fresh: Sourdough donuts are best enjoyed fresh on the day they are made. Serve them warm with a cup of coffee or tea for a delightful treat. Storage: If you have leftovers, store them in an airtight container at room temperature for up to a day.

Despite all the mysticism and lore about creating the concoction, a sourdough starter is merely a naturally fermenting mixture of flour and water. Add water to dry flour, let it sit on the counter for a few days, and you'll see nature weave life into a once lifeless lump: bubbles will appear and the mixture will rise.

Sourdough discard is the portion of starter that gets removed as part of its routine maintenance. Photography by Rick Holbrook; food styling by Kaitlin Wayne. Sourdough discard is the portion of starter you don't feed during routine maintenance. You can choose to dispose of it or bake with it.

Dunkin's sourdough is the real deal and uses 'Baby Bird' starter. The notorious hassle of maintaining a sourdough starter (per King Arthur Flour) means that it hasn't traditionally been a popular method for industrial baking.

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

Baked sourdough donuts are best eaten within 12 hours of baking. To keep them longer, they should be frozen. They can be rewarmed in the oven once defrosted. It's better to glaze them or cinnamon sugar them after they are defrosted.

How do you store sourdough bread so it stays crusty? A loaf with higher hydration (more water to flour ratio) will stay crisp longer, but storing it in a breathable cloth bag or tea towel will help to keep it crusty. Freshen the loaf with the water method if it's gotten a little tough.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

How old is the oldest sourdough starter? ›

The World's 'Oldest' Sourdough Starter Was Made With 4,500-Year-Old Yeast. There's no bread quite like sourdough. In addition to being tasty as a sandwich bread, delicious as sourdough croutons, and even great just toasted with butter, sourdough's production process is decidedly unlike other breads.

Over the past decade-plus of baking, I've tested all manner of flour from whole grain wheat to spelt to einkorn, and while they all do work, my preferred flour to use when creating a sourdough starter is whole grain rye flour and white flour (this can be all-purpose or high-protein bread flour).

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Although you need an active, well-maintained starter for certain artisan breads, you can still make tasty bread with a sluggish, slow starter so you don't have to discard sourdough starter daily. In fact, many of my favorite sourdough bread recipes use discard for flavoring to give bread that classic tang.

#3 Sourdough Flavor, No Flour Added

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

Sourdough donuts taste extra tangy thanks to a sourdough starter, a leavener that requires a bit of extra care but rewards you with a soft and airy dough. Balance the starter's flavorful boost with a thin veil of buttery vanilla glaze.

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

They should be fine. The sourodough in them would just enhance flavour.

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.