This baked good makes use of the portion of sourdough starter that’s usually eliminated earlier than feeding, combining it with the acquainted flavors of apple bread. The starter, typically known as “discard,” gives a refined tang and distinctive texture to the completed product. Recipes fluctuate, however usually contain mixing the discard with flour, sugar, apples, spices like cinnamon, and different widespread bread elements earlier than baking.
Using the excess starter affords a sustainable resolution to minimizing waste in sourdough baking. It additionally contributes a depth of taste typically absent in conventionally leavened apple breads. Traditionally, incorporating all accessible elements has been a trademark of house baking, and this recipe displays that custom. Moreover, the marginally acidic nature of the starter can improve the bread’s conserving qualities, extending its freshness.
