Double Chocolate Sourdough Discard Bread

There’s something extra comforting about a loaf of chocolate bread, especially when it’s made with sourdough discard. This double chocolate sourdough discard bread is soft, moist, and rich—perfect for breakfast, dessert, or as an indulgent snack.

The beauty of this recipe is that it makes good use of sourdough discard, preventing waste while also giving the bread a slight tang that complements the sweetness of cocoa and chocolate chips. It’s simple, delicious, and a great way to bake with your starter without needing a full sourdough process.

Best of all, the recipe comes together in under an hour, no long fermentation required. Each slice bursts with chocolate flavor, thanks to both cocoa powder and melty chocolate chips—making it truly a double chocolate delight.

Cooking Time & Serving

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Servings: 8–10 slices

Ingredients

• 1 cup sourdough discard (unfed starter)

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• ½ cup milk (dairy or non-dairy)

• 1 tsp vanilla extract

• 1 cup chocolate chips (semi-sweet or dark, plus extra for topping)

How to Make

1. Preheat Oven – Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients – In another large bowl, whisk eggs, both sugars, oil, milk, and vanilla until smooth. Stir in sourdough discard until fully incorporated.

4. Bring Together – Add dry mixture into wet ingredients gradually, stirring gently until no dry streaks remain.

5. Fold in Chocolate Chips – Gently fold in chocolate chips, reserving some for sprinkling on top.

6. Bake – Pour batter into prepared loaf pan, smooth the top, and sprinkle extra chocolate chips. Bake for 40–50 minutes, or until a toothpick comes out mostly clean (a few melty crumbs are fine).

7. Cool & Slice – Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

• You can replace chocolate chips with chopped chocolate chunks for richer texture.

• Add a teaspoon of instant espresso powder to enhance the chocolate flavor.

• This bread stays moist for 3–4 days at room temperature (wrapped) or up to a week in the fridge.

• Freeze slices individually for quick chocolatey snacks later.

FAQs

Q: Can I make this bread without eggs?
A: Yes, you can substitute 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or use a store-bought egg replacer.

Q: Can I use active starter instead of discard?
A: Yes, both work, though active starter may make the bread rise slightly more.

Q: Can I make this bread gluten-free?
A: Use a 1:1 gluten-free flour blend and ensure your sourdough starter is maintained with gluten-free flour.

Q: What type of cocoa powder is best?
A: Unsweetened natural or Dutch-process cocoa both work, but Dutch-process gives a deeper, darker flavor.

Nutrition (per serving, based on 10 slices)

Disclaimer

This double chocolate sourdough discard bread is a rich, sweet treat meant to be enjoyed in moderation. It contains common allergens such as wheat, eggs, and dairy (depending on substitutions). Always check ingredients if you have food allergies or dietary restrictions.