Sourdough Discard Chocolate Bread

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4.73 from 11 votes

Sourdough Discard Chocolate Bread

A rich sourdough quick bread that has a fluffy crumb and packed with decadent chocolate flavor.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert, Sourdough

Cuisine: American

Keyword: baking, sourdough baking, sourdough discard

Servings:

Author: Lisa Bass

Equipment

1 Loaf Pan

Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour 245 g
1/2 cup cocoa powder 64 g
1/2 teaspoon salt 3 g
1 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

8 tablespoons butter melted 113 g
1/2 cup sugar 100 g
1/2 cup brown sugar 100 g
1 teaspoon vanilla extract
2 large eggs
3/4 cup sourdough discard active starter will also work - 189 g
1/2 cup milk or water. Whole milk preferred. 122 g
1 cup chocolate chips

Instructions

Preheat the oven to 350 degrees.
Prepare a 9x5 loaf pan by lightly brushing it with butter or lining with a piece of parchment paper.
Mix flour, cocoa powder, salt, baking powder, and baking soda in a large bowl.
In a separate bowl, add melted and cooled butter, white and brown sugar, vanilla, eggs, discard, and milk. Stir well.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 55-65 minutes or until a sharp knife or toothpick inserted in the center comes out clean.

Notes

For best results, cool for an hour in the pan before slicing. This allows the loaf time to set up and slice cleanly.

To long-ferment this recipe, withhold baking powder, baking soda, and chocolate chips, and combine all other ingredients. Cover with a towel or plastic wrap and ferment at room temperature for 12-24 hours. After fermenting, mix in the baking powder, baking soda, and chocolate chips, then follow the baking directions below.

Nutrition