Sourdough Discard Double Chocolate Chip Quick Bread
The tangy, slightly fermented flavor of sourdough in this sourdough discard double chocolate chip quick bread recipe adds a unique depth to this delicious chocolate dessert, balancing the sweetness with a bit of acidity.
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Servings: 0
Equipment
- A large mixing bowl
- Stand mixer or hand mixer
- Tea towel or plastic bag (for the long fermentation)9×5 loaf pan
- Danish dough whisk (the one I use and love is found here) or a wooden spoon
- Rubber spatula
- Sharp knife
- Piece of parchment paper
- sieve (optional)
Ingredients
Dry Ingredients:
- 2 cups 240g all-purpose flour
- 1 teaspoon 4g baking powder
- 1 teaspoon 5g baking soda
- ½ teaspoon salt 3g
- ½ cup 40g unsweetened chocolate cocoa powder
- optional powder sugar for dusting
Wet Ingredients:
- 1 cup 240g sourdough starter discard (or active starter)
- 1 cup 200g light or dark brown sugar (to be mixed with wet ingredients)
- ½ cup melted butter 115g or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
- ¾ cup 180g milk
- 2 large eggs 120g
- 1 teaspoon 4g vanilla
Add-Ins
- 1 cup chocolate chips
- Optional ½ cup nuts or dried fruit
Instructions
Quick Bread Version
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix the chocolate chips in and any other add-ins.
- Pour the sticky dough in the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Serve warm, or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your homemade bread!
Long Fermented Version:
- Begin the batter 16-18 hours before you plan to bake the double chocolate chip bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the chocolate chips and any other add-ins.
- Cover the mixture with a damp kitchen towel or plastic wrap.
- For best results, allow for a 4-6 hour rise time.
- Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
- The next morning, after the final rise, preheat your oven to 350°F (175°C).
- With a Danish dough whisk or a wooden spoon, give the double chocolate sourdough dough a few good stirs.
- Pour the sticky dough in the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Serve warm or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Using a sieve, lightly dust your bread with powdered sugar.
- Enjoy your homemade loaf of bread!