Sourdough Discard Double Chocolate Chip Quick Bread

I stumbled across this sourdough discard double chocolate chip bread recipe during the great pandemic sourdough craze of 2020. After weeks of baking bread, my kitchen counter was overflowing with discard, and I couldn't bear to throw it away. This recipe was my salvation - a way to use up that tangy discard while also satisfying my chocolate cravings.

My neighbor, who's been baking sourdough for decades, tasted a slice and declared it "the only reason worth keeping a starter alive." She then promptly asked for the recipe and a cup of my discard - high praise from someone who usually scoffs at "newfangled" baking trends.

What Goes In The Bowl

• Sourdough discard: The star ingredient that adds tang and depth
• Cocoa powder: For that deep, rich chocolate base
• Chocolate chips: Because double chocolate is always better than single
• Brown sugar: Adds moisture and caramel notes
• Butter or coconut oil: For richness and soft texture
• Standard baking ingredients: Flour, eggs, milk, leavening agents

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Bread-Making Magic

Mixing Mindfulness:

The key to a tender loaf is minimal mixing once the wet and dry ingredients come together. I fold just until I don't see dry flour - about 10-12 strokes max. Overmixing develops gluten, which is great for regular bread but makes quick breads tough and rubbery. I've found using a wooden spoon instead of a mixer gives me better control and less risk of overmixing.

Chocolate Chip Strategy:

Toss your chocolate chips with a tablespoon of flour before adding them to the batter. This coating prevents them from sinking to the bottom during baking. I also save about a quarter cup to sprinkle on top just before baking - they create this beautiful, slightly crisp chocolate layer on the crust that makes each slice even more irresistible.

Fermentation Flexibility:

The beauty of this recipe is the choice between quick and long fermentation. The quick version is perfect when you need something in a hurry - it's still delicious. But if you can plan ahead, the long fermentation develops a deeper sourdough flavor and improves digestibility. I typically start it after dinner, let it ferment overnight, and bake it the next morning. The house smells amazing when everyone wakes up.

Baking Balance:

This loaf walks a fine line between undercooked and dry. The toothpick test can be tricky because of the chocolate chips - a clean toothpick might just mean you missed all the chips! I look for a slightly domed top with a few cracks, firm edges, and a bit of resistance when gently pressed in the center. If in doubt, an instant-read thermometer should read around 200°F at the center.

Last Christmas, I gifted loaves of this bread to neighbors along with small jars of sourdough starter. By February, three of them were texting me for more discard because they'd become addicted to making this bread weekly. One friend admitted she'd eaten half a loaf standing over her kitchen sink before her family even knew she'd baked it.

Creative Variations

Try adding a teaspoon of espresso powder to deepen the chocolate flavor. Swap half the chocolate chips for dried cherries for a Black Forest twist. Add orange zest and a splash of Grand Marnier for a sophisticated chocolate-orange version. Swirl in a ribbon of peanut butter before baking for a Reese's-inspired treat. During the holidays, add a half teaspoon of peppermint extract and crushed candy canes on top.

Storage Strategies

Keep this bread at room temperature, wrapped in parchment then foil, for up to four days. For longer storage, slice the completely cooled loaf, wrap individual pieces in plastic wrap, and freeze in a ziplock bag. You can thaw slices at room temperature or pop them in the toaster for a minute to refresh. A light toasting with a smear of salted butter is particularly divine.

Pro Tips

Line your loaf pan with parchment paper with overhanging edges to easily lift the bread out after baking. If your kitchen is warm, chill the batter for 20 minutes before baking to prevent too much spreading. For extra indulgence, warm a slice slightly and top with vanilla ice cream for a dessert that will make you forget all about traditional chocolate cake.

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I've made this sourdough discard double chocolate chip bread more times than I can count, tweaking it slightly each time. There's something deeply satisfying about transforming what would otherwise be food waste into something so delicious. Plus, it gives me yet another excuse to keep feeding my sourdough starter, knowing that even the discard becomes something magical.

Frequently Asked Questions

→ Can I use active sourdough starter instead of discard?

Yes, you can use either active starter or discard for this recipe. Active starter might give a slightly more pronounced sourdough flavor.

→ What if I don't have enough sourdough discard?

If you're short on discard, you can make up the difference with equal parts flour and water (by weight). The bread won't have as much tang, but it will still work.

→ Why should I try the long-fermented version?

The long fermentation process allows the sourdough to break down the flour, making it easier to digest and increasing nutrient availability. It also enhances the tangy flavor.

→ Can I make this bread dairy-free?

Yes! Replace the butter with coconut oil or olive oil, and use any plant-based milk instead of dairy milk.

→ How should I store this bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months.