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.

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.

Eggs help the dough rise and create a large crumb that's great for soaking up liquids, like a bowl of chocolat chaud (hot chocolate). The egg yolks give the bread a golden interior, and butter adds an extra boost of moisture. The result is a rich, buttery flavor, and deep golden-brown crust.

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.

The most common vegan bread types are sourdough, Ezekiel bread, ciabatta, focaccia and baguettes. Don't miss our recipe for homemade vegan banana bread!

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.

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.

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

What is the best container for sourdough discard? ›

A clear, straight-sided container is perfect for the job. You can see into the container without having to open it, and the straight sides allow you to estimate the growth (or not) of the discard more accurately. The lid of this container should ideally allow for air circulation but keep pesky bugs out.

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 tastants in sourdough include salt, acetic acid and lactic acid. Salt is added to the loaves by the baker, but acetic and lactic acids are the byproducts of 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 ...

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.