Description
A simple and eco-friendly way to utilize sourdough starter discard, resulting in a delicious, moist bread made in a slow cooker.
Ingredients
Scale
- 2 cups sourdough starter discard (unfed is fine)
- 2 cups all-purpose flour (or whole wheat flour for more fiber)
- 1 teaspoon salt (preferably sea salt for better flavor)
- 1 tablespoon sugar (optional; enhances browning)
- 1/4 cup warm water (to activate the starter)
- 1/4 cup olive oil (adds moisture and richness)
Instructions
- In a large bowl, combine the sourdough starter discard, warm water, and sugar. Stir to combine, then add in the flour and salt. Mix until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let it sit in a warm spot for about 1 hour to allow the dough to rise slightly.
- Lightly grease the liner of your slow cooker with olive oil or non-stick spray.
- Gently shape the dough into a round loaf and place it in the slow cooker. Cover with the lid.
- Set the slow cooker to high heat and cook for 4 hours, or until a toothpick inserted into the center comes out clean.
- Carefully remove the bread from the slow cooker and let it cool on a wire rack before slicing and serving.
Notes
For additional flavor, consider adding herbs/spices to the slow cooker or using different types of flour for variations.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Bread
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, bread, slow cooker, baking, eco-friendly