Sourdough Discard Bread

By Rebecca Stern

5.0 / 5

45min

1h

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1 ½ cups warm water 98 to 115 degrees F/37 to 46 degrees C
7 tablespoons sourdough starter discard
1 ½ teaspoons active dry yeast
2 cups whole wheat flour
4 teaspoons whole wheat flour
2 cups bread flour
4 teaspoons bread flour
1 ¾ teaspoons salt
¼ cup bread flour or as needed