Sourdough Discard: Breakfast Bites

Sourdough discard, once a kitchen castoff, now takes center stage in this culinary masterpiece. This recipe transforms humble discard into a decadent breakfast brioche, a testament to the power of creativity and resourcefulness in the kitchen.

Ingredients:

1 cup sourdough discard

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

1 large egg, beaten

1/4 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

1/4 cup milk, warmed

Image Source: littlespoonfarm.com

Preparation Process:

1. Activate the Yeast: In a medium bowl, combine the sourdough discard, flour, sugar, and salt. Stir in the beaten egg, melted butter, vanilla extract, and warmed milk. Mix until a dough forms.
2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the Brioche: Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a round ball and place them on a greased baking sheet. Cover and let rise for another 30-45 minutes.
5. Egg Wash: Before baking, brush the brioche with a beaten egg.
6. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
7. Cool and Serve: Let the brioche cool completely before serving.

Total Time: Approximately 3 hours

Serving Ideas:

Classic Brioche French Toast: Dip slices of brioche in a mixture of eggs, milk, and vanilla extract, then fry until golden brown. Serve with maple syrup, fresh berries, and powdered sugar.

Brioche Pudding: Layer slices of brioche with a mixture of custard, cream, and sugar. Bake until set and serve warm with a drizzle of caramel sauce.

Brioche bread Pudding: Similar to brioche pudding, but with the addition of dried fruits, nuts, and spices. Bake until golden brown and serve with a scoop of vanilla ice cream.

Cultural Fusion:

This recipe is a harmonious blend of French and American culinary traditions. The brioche, a classic French pastry, is given an American twist with the addition of sourdough discard, a staple ingredient in American baking. The result is a dish that is both familiar and exotic, a true celebration of global flavors.

The sourdough discard breakfast brioche is more than just a delicious treat; it’s a testament to the power of creativity and resourcefulness in the kitchen. By repurposing a common kitchen byproduct, we can create something truly extraordinary. This recipe is a reminder that even the simplest ingredients can be transformed into culinary masterpieces.