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Baked with old spelt bread

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Baked with old rye bread

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Field of Rye

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In the spirit of "ZERO Food Waste", this bread uses old bread and no longer needed sourdough starter, which results in a sensational, aromatic and crispy bread. A fantastic sourdough bread that is also known as "Discard Bread". It is very tasty and versatile. This discard bread has very pleasant sour note because of sourdough starter. Make sure that the proportion of sourdough discard does not exceed 40% of total soaker, otherwise the bread might be too sour. You can easily add 10% of this sourdough / old bread powder mixture to any other soakers without adjusting the recipe. This will add a little more flavour to your bread and you won't have to dispose of the leftover starter. Dried Sourdough Discard and Old Bread SoakerDough

40 g Sourdough discard
110 g Old bread, measured after roasted
150 g Boiling water

All of the soaker
50 g Whole-grain spelt flour
500 g Bread flour #1050
380-460 g Water, cold
15 g Fresh yeast
13 g Sea salt

Spread the sourdough starter evenly thin on a sheet of baking paper and leave it to dry completely, for about 24 hours.
Cut the stale bread into cubes and place on a baking tray. Dry the bread slices ...