#bread journal

I collected all the discard from all three of my starters. Added a cup and a little more of all-purpose flour. Added a couple of heaping spoonfuls of cocoa powder. Added some water. I didn't measure anything, just mixed it till it looked right. Oh yeah, and when I got it a little too wet, I added a heaping spoonful of whole wheat. Mixed all that up and let it ferment for about 8 hours.

When I came back to it, I added 1/8 c of olive oil and two handfuls of chocolate chips. I poured it into one of my tin loaf pans, pressed a few more chocolate chips into the top, and let it rise again, on top of the coffee maker, which was warm, as it had just made coffee, for 2, 2 1/2 hours, something like that.

I put foil over the top and baked it in a preheated (400°F) oven for 20 minutes. I checked it. It wasn't done. I put the cover back on it but left it vented and baked it for 12 more minutes. I checked it, took the foil off, and put it back for 12 more minutes. I took it out, let it begin to cool, and it was still warm when I cut into it.

It was tastier than I thought it would be. The sour and bitter of the starter was still prominent, but the sugar in the chocolate chips was enough to balance it out. It was much better than the sourdough discard banana bread, which I didn't even document, and even that was not terrible.

I think an ordinary sourdough loaf with chocolate would be much better. Next discard loaf, I think I will go with a more savory, herb-y profile. That might fit the sourness better. But this chocolate bread was fine as an experiment. I'll go back for more of it. I don't know that I'll finish it, but I'll have some more of it.

250 g starter 550-600 g all-purpose flour (not sure) 400 g water 10 g salt

I stirred the ingredients and let it rest for long enough to unload and load the dishwasher.

I turned the dough onto the counter and manipulated it with wet fingers and the dough scraper for about 10 minutes.

I set it to let it bulk ferment for 12 hours. I came back just short of 12 hours and saw it was already doubled, so I proceeded to divide it in two and put them into loaf pans that I sprayed with Pam.

I let them rise in the pans for 2 hours, which became more like 2 1/2 hours, then I scored them with the Xacto. Didn't look so much like it did anything, as the dough seemed to close right back.

I put foil over them. I tented the foil so it wouldn't touch them (I thought) as they rose. Then put them into the oven, preheated to 400°F. I baked them covered for about 35 minutes. It could have been more like 40 minutes. I baked them uncovered for another 14 minutes at 375°F.

I was surprised when I removed the foil to see that they had "sprung", broke open at those cuts I made, and looked like real live sourdough breads. Because they were! And their tops were brushing the foil tents a tiny bit.

I'd still like larger loaves. So I may just use more stuff next time but similar method. I'm not ready to do the free-standing loaves yet. I need more practice to get shape to the loaves after preferment.

This S#!T is B-A-N-A-N-A-S - Peanut Butter and Banana Sandwich

Comments: My go-to sandwich whenever I have bananas.

Ingredients: Bread, peanut butter, bananas

Instructions: Spread peanut butter on one or two slices of bread. Slice up a banana and put the slices on the peanut butter until the entire slice is covered. Top off with the other piece of bread to make that sandwich. Eat.