Sourdough Discard Donuts Recipe (2024)

FAQs

What do sourdough donuts taste like? ›

Sourdough donuts taste extra tangy thanks to a sourdough starter, a leavener that requires a bit of extra care but rewards you with a soft and airy dough. Balance the starter's flavorful boost with a thin veil of buttery vanilla glaze.

Baked doughnuts are smaller, baking powder driven and more compact. A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake.

How do you store sourdough donuts? If somehow you have a few leftover, you can store them in an airtight container (or bag), or wrap them in a napkin and place in a paper bag – fold over the top. I like to add a napkin to help absorb any extra oil and keep them fresh longer.

Sourdough discard refers to the excess starter that remains after it doubles in size and begins to fall back down. This term can be deceiving though as “discard” doesn't mean it's unusable or wasted. A better way to think of it is as leftovers.

Sourdough uses very few ingredients. In fact, a basic sourdough bread contains just flour, water and salt. If you're not in the 33% of the nation that's considered making sourdough in the last year, you may be wondering where the yeast is… This is one of the reasons sourdough is so great.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.

Starbucks is an old-fashioned doughnut (made with baking soda and baked in an oven) while Krispy Kreme uses a yeasted dough that's fried. That makes the doughnut delightfully pillowy, collapsing as soon as you take your first bite.

If your donuts are fried in too hot of oil or too long that will add to the crispy aspect as well.

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

What are sourdough donuts made of? ›

These donuts are made with a traditional egg, milk, butter and flour mixture. The only difference is that they are leavened using a sourdough starter rather than commercial yeast. Sourdough donuts are not cakey like other baked donuts because they still have yeast - it's just a naturally occurring yeast.

Proofing in the fridge works because it allows the yeast to become dormant, stopping the dough from rising too much and over proofing. The bacteria in your sourdough starter are still active at lower temperatures. They will continue to break down the sugars in the dough while the dough rests.

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

It has a moist, tender crumb that practically melts in your mouth. And then, what truly sets this bread apart is its spiced sugar coating. It's a wonderful option for breakfast, brunch, or whenever you crave a sweet, homemade treat. I also have Cinnamon Sugar Donut Muffins you will love!

A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor.

Is Sourdough Good for Pizza? Yes, sourdough (natural leavening) can be used to make pizza. I find sourdough pizza is more flavorful, easier to digest (thanks to the lengthy fermentation process), and has an improved, tenderer texture.