Sourdough Discard Focaccia Recipe (Vegan, Egg Free, Dairy Free) (2024)

FAQs

What does egg do in sourdough bread? ›

I've since done a number of tests myself and adding a whole egg to a super strong dough with a little oil and honey has become my favourite! A pillowy soft loaf the will blow your mind and oven! Eggs in dough usually produces an extra open and delicate crumb and the bread comes with an extra rise.

'Venetian focaccia') is typical for Easter; it is based on eggs, sugar, and butter and it is similar to panettone and pandoro.

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.

Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Traditionally, yes, focaccia is vegan-friendly. The dough is almost always made with flour, yeast, salt, water, and olive oil. Some recipes, however, call for eggs in the dough for added richness or use real butter for greasing the pans.

Most sourdough bread is completely vegan, not containing any dairy or eggs. However, some variations of the traditional sourdough recipe may contain non-vegan ingredients, like this easy, no-knead sourdough recipe, so it's always good to check the ingredients list.

In highly processed sourdough sandwich bread, you may find eggs, although that's relatively uncommon. Certain types of sourdough milk bread use both milk and butter. These sweet sourdough breads will often indicate their non-vegan status in their name, making it easy for vegans to identify and avoid them.

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

When should you throw out a sourdough discard? ›

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

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.

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

Oven temperature: If the oven is too cold, it can lead to dense bread as it doesn't heat the gases in the dough enough to make them expand and rise. Preheat the oven and don't leave the door open too long when placing focaccia inside. This ensures the oven is nice and hot.

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation.

Studies show that sourdough has lower levels of gluten as well as lower levels of other compounds known to cause digestive issues in many people, including Fermentable Oligo-, Di-, Mono-saccharides, And Polyols (FODMAPs) and anti-nutritional factors such as phytates, tannins, and trypsin inhibitors, which can aggravate ...

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.