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discard loaf bread slices

Potato Flake Starter Discard Loaf Bread

Make a soft, fluffy sandwich loaf with this potato flake sourdough “discard” recipe using commercial yeast. Sometimes you just need to whip up a loaf of bread and don’t have two days to wait on your starter to feed and rise your bread. You can still use your starter with a little bit of help from commercial yeast to make this bread the same day.
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Servings 2 large loaves

Equipment

  • Stand mixer OR large bowl and wooden spoon
  • Measuring spoons and cups
  • Plastic wrap
  • Dough cutter/scraper
  • 2 loaf pans (9x5 is the perfect size for this recipe)

Ingredients
  

Yeast Mixture

  • ½ cup warm water
  • 1 teaspoon sugar
  • 1 packet dry active yeast 2 1/4 teaspoons

Dough

  • 4 c bread flour
  • 2 c all purpose
  • 1 cup "discard" potato flake sourdough starter
  • 1 cup warm water
  • ¼ cup of sugar
  • 1 Tablespoon salt
  • ½ cup vegetable oil or melted butter

Instructions
 

  • Start by mixing ½ cup warm water, 1 teaspoon sugar, 1 packet dry active yeast. Make sure that the water isn't too warm, as this can kill the yeast. Once you add all of the ingredients into a small bowl or measuring cup, mix it together and wait 10 minutes for the yeast to activate. It will get very foamy and rise up about double the size.
  • While you wait you will add the rest of the ingredients to a stand mixer bowl. Add 4 cups of bread flour, 2 cups of all purpose flour, 1/4 cup of sugar, 1 tablespoon of salt, 1/2 cup of oil, 1 cup of water, 1 cup of starter (discard or active.) Once it has been 10 minutes and the yeast is activated, add it to the bowl also.
  • Once all of the ingredients are added to the stand mixer, use a dough hook to mix on low speed until the dough has pulled from the sides of the bowl.
  • Form into a ball shape and cover with plastic wrap in a large bowl.
  • Allow it to double in size. This will take anywhere from 3-6 hours depending on the temperature of your home and if your starter was active or discard.
  • After it has doubled, punch down the dough. You want to remove a lot of the air bubbles so that the dough can start making new air bubbles for the second rise.
  • Divide into 2 parts and shape into loaves. Place into parchment lined or greased bread pans and cover with plastic wrap.
  • Allow it to rise again until doubled. This could take 2-4 hours.
  • After it has doubled, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 30-40 minutes. It usually takes about 35 minutes. If the tops are getting darker than your preference, place a sheet of foil over the top to finish the cooking time. Around the 20 minute mark is when the tops are getting to the prefect color darkness. Some pans, like the pans with lids, will need the full 40 minutes of baking time.
  • Allow it to cool before cutting so that the middle will not be doughy. I allow mine to cool in the pans, but they can be removed and cooled on a cooling rack as well, once they are cool enough to remove from the pans.

Notes

To speed up the rise time, make sure your dough in a warm place, like the oven that only has the light on. Room temperature might not be warm enough, especially during the winter months.
Neglecting to remove a lot of the air bubbles can create large pockets of air in the final bread loaf.