Sourdough Discard Chocolate Chip Bread
Tangy sourdough and sweet chocolate chips are baked together in this unique sourdough chocolate chip bread recipe. Learn how to create a delicious treat that will impress your friends and family. It can be long fermented or whipped up and made quickly.
I’ve been super into sourdough quick breads lately. Baking is my favorite, but since I just had a baby, homeschool, work from home, and all the million other things I need to do I just don’t have a ton of extra time. That is where “quick” breads and muffins come into play.
Sourdough makes life easier. Mix up the dough the night before, let it sit, and then the next morning you are ready to finish up the batter, and bake. Then enjoy a warm delicious bread the next morning for breakfast.
Recently, I saw a reel that was wildly popular talking about how overly complicated and time consuming sourdough is. That can’t be farther from the truth.
It has made my life way easier and commercial yeast recipes are so much more complicated. There I said it.
Start the bread the night before, let it rise all night (if needed like sandwich bread, rolls, or a crusty loaf), then shape and bake the next morning. And if time gets away from you, no worries, you can pop the dough in the fridge almost any time to slow down the fermentation.
I even made a yeast recipe recently, and was stressed. Watching the dough closely to make sure it wasn’t over rising, having to make sure I would be home and able to bake them in a 3 hour period. Not a fan at all.
Ok I’m done with the random tangent. Had to get it off my chest.
Back to the recipe. While this isn’t your typical sourdough bread, this chocolate chip sourdough bread is delicious and will not disappoint.
Recipe Highlights:
Easy: Have I mentioned that enough? A few simple ingredients and a little bit of time and you are on your way to a delicious treat. The perfect recipe for first time sourdough bakers.
Can be long fermented for better digestion: The wild yeast in the starter causes a natural fermentation of the grains, breaking them down and making them easier to digest and more nutritious.
Great way to use extra sourdough discard: Don’t just toss out your extra discard, use it in recipes like this.
Yummy: This is a delicious sourdough bread that has a rich chocolate flavor in a lightly sweetened bread.
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Tips:
- You can use honey or sugar for this recipe. I recommend if using sugar to add an extra 1/2 cup of sourdough starter. This gives it the moisture it needs to coat the grains during fermentation.
- As the dough ferments it will not rise at all. Baking soda is what gives the bread its rise.
- For best results, I highly recommend using a stand mixer or hand mixer when fermenting the batter overnight. It gets pretty hard. If you don’t have one you can use your hands to break it up and combine the remaining ingredients.
- New to sourdough? Check out how to make your own sourdough starter here. This is the super easy slightly cheating method, but it totally works.
- You could turn this recipe into really fun french toast.
- This recipe can be long fermented or made quick, just follow the detailed instructions below.
- Depending on the temperature of your home, the fermentation process might happen quicker or slower. The warmer it is, the faster fermentation happens. The good news is you do not have to worry about over fermentation with these types of recipes.
Ingredients:
All-Purpose flour
Honey, maple syrup, or sugar: If using sugar add an extra cup of discard. You could probably even use coconut sugar.
Sourdough starter: Active sourdough starter or discard will work.
Butter: You can also substitute with avocado oil or coconut oil for a dairy free version.
Chocolate chips or chocolate chunks: Milk chocolate, semi-sweet chocolate chips or dark chocolate chips will work. My favorite is mini, but use what you have on hand. You could even use a chocolate bar and chop it up with a knife.
Eggs
Vanilla extract: Homemade or store-bought
Baking soda
Salt: Preferably sea salt
Tools you may need:
Stand mixer or hand mixer: This is the best way to incorporate the ingredients when doing the long fermented option.
Large bowl
Parchment paper
Wire rack and (optional)
Find More Sourdough Recipes:
How To Make Long Fermented Sourdough Chocolate Chip Bread
Melt butter and allow to cool.
In the bowl of a stand mixer or large bowl, mix the sourdough starter, flour, water, melted butter, and honey or sugar (with extra starter) until all the flour is saturated with the starter and there isn’t any dry dough.
Cover the bowl with a lid, damp towel, or plastic wrap, and let the dough rest at room temperature in a warm spot for at least 8-12 hours or up to 24 hours. To develop a deeper, more complex flavor profile and better digestibility, allow the grains to ferment for longer.
The next day, preheat the oven to 375 degrees. Grease loaf pan well or line with a piece of parchment paper.
Add the remaining ingredients to the batter and mix until well combined. It is ok if there are still some chunks.
Fold in chocolate chips.
Pour into the prepared loaf pan. Smooth the top of the batter into an even layer.
Bake for 45-50 minutes or until a toothpick comes out clean.
Transfer to a wire rack and allow to cool. Enjoy
How To Make Sourdough Chocolate Chip Quick Bread
Preheat the oven to 375 degrees F. Grease loaf pan or line with parchment paper.
In a stand mixer bowl or a large bowl, add melted butter, sugar, eggs, vanilla extract, and sourdough starter. Mix until well combined.
In a separate bowl, mix together dry ingredients.
Add the dry ingredients to the wet ingredients slowly (about 1/3 at a time) and mix until combined.
Fold in chocolate chips.
Pour into the prepared loaf pan and spread out the batter evenly.
Bake for 45-50 minutes or until a toothpick comes out clean. If it starts to get too dark but is not cooked all the way through, cover the top with parchment paper or tin foil.
Allow to cool completely before serving.
Creative Serving Ideas
Consider toasting slices of the bread and serving them with a dollop of creamy mascarpone cheese and a drizzle of honey for a decadent twist.
French toast: You can also use the bread to make indulgent French toast by dipping it into a custard mixture, and cooking on a skillet. Top it with fresh berries and a sprinkle of powdered sugar.
FAQ
Since this recipe is more of a quick bread style, either will work. The rise comes from the baking soda rather than the sourdough starter.
For those concerned about the tanginess of the sourdough flavor, a common question is how to adjust the fermentation time to achieve a milder taste. You can experiment with shorter fermentation times or using an active starter rather than discard in your recipe to control the level of tanginess in your bread.
No. Unlike regular sourdough bread, there really isn’t any bulk rise. This is because this is a quick bread style type of bread and there isn’t any kneading and the dough is too hard to rise before adding the other ingredients.
Find More Sourdough Discard Recipes
- The easiest Sourdough Discard Crackers ever
- Banana Muffins
- Blueberry Muffins
- Chocolate Chip Cookies
- Apple Scones
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Sourdough Chocolate Chip Bread
Equipment
Ingredients
- 1/2 cup sourdough starter* active or discard
- 1.5 cups all purpose flour
- 1/3 cup butter melted
- 3/4 cup honey* or sugar see notes
- 2 eggs
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chocolate chips You could also use regular chocolate chips or chocolate chunks
Instructions
- In a large bowl or a bowl of a stand mixer, mix together melted butter, honey, flour, and sourdough starter.
- Cover and allow to ferment for 12 to 24 hours. (optional)
- The next day preheat oven to 375 degrees. Great loaf pan or line with parchment paper.
- Add vanilla extract, baking soda, eggs, and salt to the fermented batter.
- Start mixing all the ingredients together with the paddle attachment or a whisk.
- Once the batter starts coming together, fold in chocolate chips, and mix. Breaking up any more large lumps.
- Pour into prepared loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Flip onto baking rack and allow to cool. A plate works well, too.