Ingredients
- 1 cup sourdough discard
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1 cup semisweet chocolate chips
Instructions
- Preheat Your Oven and Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Combine the Wet Ingredients: In a large bowl, combine the sourdough discard, unsweetened cocoa powder, both sugars, melted butter, eggs, and vanilla extract. Stir until well mixed.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Stir until just combined. Be careful not to overmix. Then fold in the chocolate chips.
- Pour into Pan and Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.
Fermentation Matrix
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
Frequently Asked Questions
Q: How long does Chocolate Sourdough Bread stay fresh?
You can store Chocolate Sourdough Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Chocolate Sourdough Bread?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.