Description
This loaf turns leftover sourdough starter into a gooey, buttery crowd-pleaser. Instead of a single cut slice, you get tidy, tear-apart pieces layered with garlic butter and melted cheese. The discard contributes a gentle tang that lifts the flavor without extra wait time, so you get artisanal taste with minimal fuss.
Ingredients
Scale
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ¼ cup sugar
- ½ cup unsalted butter, melted (plus extra for brushing)
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- Optional: 2 tablespoons grated Parmesan and/or a pinch of red pepper flakes
Note: Use freshly minced garlic for the best aroma, and let the discard come to room temperature before mixing.
Instructions
- In a large mixing bowl, whisk the sourdough discard with the warm water and instant yeast. Let it sit about 5 minutes until you see tiny bubbles—this tells you the yeast is active.
- Add the flour, salt, and sugar. Stir until a rough dough forms, then turn it out onto a lightly floured surface. Knead for about 8–10 minutes until the dough feels smooth, elastic, and slightly tacky (but not sticky).
- Place the dough in a lightly oiled bowl, cover, and leave it in a warm spot to rise until doubled in size—about 1 hour.
- While the dough proofs, combine the melted butter, minced garlic, and chopped parsley in a small bowl to make the garlic butter. It should smell irresistible.
- Once the dough has risen, gently deflate it and roll it into a large rectangle about ½ inch thick. Spread the garlic butter evenly over the surface, reaching all the edges. Sprinkle the shredded mozzarella so each layer will be cheesy.
- Cut the rectangle into small squares or rectangles. Stack these pieces vertically—one on top of another—and arrange the stacks snugly into a greased loaf pan or bundt pan so they form pull-apart layers.
- Cover the pan and let the assembled loaf rest for about 30 minutes for a second, shorter rise.
- Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes, until the top turns golden and the layers puff up. A hollow sound when you tap the top indicates it’s done.
- Let the bread cool in the pan for about 10 minutes, then remove and pull apart or slice to serve.
Notes
- Tips & Serving Ideas
- Room-temp discard mixes more evenly and yields more consistent results.
- If you want extra flavor, sprinkle Parmesan between layers or add red pepper flakes to the garlic butter.
- Serve warm with soups, pasta, or a bowl of marinara for dipping. It’s also fantastic on its own.
- Brush the loaf with a little extra melted butter right after baking for a shiny, rich finish.
- Storage & Make-Ahead
- You can assemble the loaf, cover it, and refrigerate overnight—bring it to room temp before baking. The shaped, unbaked loaf freezes well too; thaw overnight in the fridge before finishing the second rise and baking. Store cooled leftovers wrapped at room temperature for up to 3 days, or slice and freeze for longer keeping.
- Final note
- This recipe turns something you’d normally toss into a delicious, showy loaf. Don’t skip the second rise—those extra 30 minutes are what give you pillowy, easy-to-tear layers. Enjoy warm and get ready for everyone to ask for seconds.