Sourdough Discard Donuts Recipe (2024)

FAQs

Are sourdough donuts good? ›

It is hard not to love these homemade sourdough doughnuts. They are super light, fluffy, and just sweet enough. Honestly, they are so light that you barely notice you ate one already 😉 It is almost impossible to eat just one. Every time I make these, everyone starts silently smiling to themselves.

Naturally leavened bomboloni are essentially sourdough doughnuts (with no sourness). They're also known as berliner, krapfen, ballen, pączki, donut, and many more names all over the world.

Baked sourdough donuts are best eaten within 12 hours of baking. To keep them longer, they should be frozen. They can be rewarmed in the oven once defrosted. It's better to glaze them or cinnamon sugar them after they are defrosted.

Sourdough discard is the portion of starter that gets removed as part of its routine maintenance. Photography by Rick Holbrook; food styling by Kaitlin Wayne. Sourdough discard is the portion of starter you don't feed during routine maintenance. You can choose to dispose of it or bake with it.

Dunkin's sourdough is the real deal and uses 'Baby Bird' starter. The notorious hassle of maintaining a sourdough starter (per King Arthur Flour) means that it hasn't traditionally been a popular method for industrial baking.

“Sourdough microbes degrade the phytic acid, enhancing the nutritional quality of the bread.” If you make your own sourdough bread at home, using whole-grain flour or a combination of white and whole grain in your recipe will increase the fiber and nutrients a bit.

Whole Grain and Rye Flours. Whole grain and rye flours provide minerals and enzymes that can influence acid production in sourdoughs. The higher mineral content of whole grains acts as a buffer in the dough so that more acid can be produced during extended fermentation.

The Science Behind the Sour Flavor in Sourdough Bread

This is done by using a ripe and active starter to mix into bread dough. The dough goes through a fermentation cycle until it is ready to rise and bake. A sourdough starter is made up of wild yeast and bacteria working together.

Bomboloni are pretty similar to America's favorite sweet snack, but there are several key differences between the two: firstly, American donuts are made with cut-out dough when bomboloni are formed into balls; secondly, the leavening process for bomboloni takes a lot longer, and they tend to be airier and fluffier than ...

The most important thing to know is that you should never store sourdough in your fridge. The inside of a fridge is a very harsh environment that's much too cold and dry to store bread in. Your sourdough will get hard and stale much faster in the fridge than if you leave it out.

Can I let doughnut dough rise overnight? ›

MAKE AHEAD: The dough needs to rise twice; the first time, for 6 to 15 hours (preferably overnight), then for 1 to 2 hours after it has been rolled and cut. The glazed doughnuts are best eaten the same day they are made, but they do hold up for a day stored, uncovered, at room temperature.

Any non-reactive container can hold sourdough starter. We have heard of bakers keeping sourdough in ziplock bags and plastic to-go containers. Mason jars and old sauerkraut jars are popular favorites. Crocks are very traditional.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately.

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

Sourdough is often hailed as a superfood and healthier option compared to normal bread. It's a staple of the meal that the world's longest-living family eats every day, and it may be easier on the digestive system for some people.

As one of the healthiest breads, sourdough is well-liked due to its nutritional benefits. The natural yeast in the sourdough starter breaks down a substance naturally found in wheat that can block our bodies from absorbing its nutrients.

The taste of sourdough can be influenced by factors including fermentation time, temperature and flour type, as well as the microbes present in the starter. A research team has identified the compounds responsible for sourdough's unique taste, finding 11 odorants and 10 tastants using a technique called sensomics.