Description
Transform your leftover sourdough discard into a rich, moist loaf that marries tangy starter with deep cocoa and melting chocolate chips. This indulgent bread is perfect for breakfast, dessert, or a sweet snack, offering a brownie-like texture balanced by subtle sourdough complexity. Sustainable and simple, it turns waste into a bakery-style treat any home baker can master.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×4 or 9×5 inch loaf pan with parchment paper.
2. In a large bowl whisk together sourdough discard, eggs, oil, milk, and vanilla until smooth.
3. In a separate bowl sift together flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar.
4. Gently fold the dry mixture into the wet ingredients until just combined. Add milk by tablespoons if too thick.
5. Fold in chocolate chips and optional add-ins, ensuring even distribution.
6. Pour batter into prepared pan and smooth the top. Sprinkle extra chocolate chips or flaky salt if desired.
7. Bake for 45–55 minutes until a toothpick inserted comes out with moist crumbs.
8. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve warm or at room temperature. Store in an airtight container for up to four days or freeze slices for later.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: sourdough
Nutrition
- Serving Size: 1 slice
Keywords: double chocolate, sourdough, brownie bread, discard starter, chocolate sourdough bread, sourdough bread recipe, sustainable baking, homemade bread