If you’re on a quest to turn leftover sourdough starter into something warm, rustic, and outrageously good, Lievito Madre Discard Soda Bread is exactly what you’ve been looking for! This recipe is my not-so-secret favorite for those moments when I want freshly baked bread without fussing over yeast or hours of rise time. The tang from the lievito madre discard pairs beautifully with buttermilk and sweet pops of raisins, all wrapped up in a golden crust. Whether you’re brunching with friends or craving an irresistible snack, this loaf never sticks around for long in my kitchen!
Ingredients You’ll Need
Just a few pantry staples, plus your beloved lievito madre discard, come together to create magic. Every ingredient here adds an essential layer of flavor or texture, from tender crumb to that iconic soda bread crust.
- Raisins: Sweet, juicy bursts add a pop of flavor and keep every bite interesting.
- Lievito madre discard: That clever bit of tanginess wakes up the crumb and gives the bread character.
- Buttermilk (room temperature): For incredible moisture and a classic tender texture—homemade works perfectly, too!
- All purpose flour: The sturdy backbone of your loaf, offering structure and just the right chewiness.
- Granulated sugar: A hint of sweetness to balance the tang—don’t skip it!
- Baking soda: The leavening hero that gives soda bread its beloved rise and rustic crumb.
- Salt: Essential for flavor; it keeps everything balanced and prevents blandness.
How to Make Lievito Madre Discard Soda Bread
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375F (190C) and line a baking sheet with parchment paper for easy cleanup. Having everything ready before you mix the dough ensures your bread gets into the oven quickly, which is key for a perfect rise and crumb.
Step 2: Soak the Raisins
Pour boiling water over the raisins in a small bowl and let them sit for 10 to 15 minutes. This plumps them up and prevents tough, chewy bits in the finished Lievito Madre Discard Soda Bread. Drain the raisins and pat them dry with a kitchen towel—no soggy dough, please!
Step 3: Mix the Discard and Buttermilk
Whisk together your lievito madre discard and room-temperature buttermilk in a small bowl. This brings out the tangy magic, helps evenly incorporate the discard, and ensures a smooth, flavorful dough.
Step 4: Combine Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking soda, salt, and those plump raisins. Make sure everything is dispersed evenly—a little effort here means perfectly flavored bread later.
Step 5: Bring the Dough Together
Pour the buttermilk-discard mixture into the dry ingredients. Using a fork, mix just until it starts to come together. Don’t overwork it; soda bread is best when it’s handled gently. Little pockets of flour are totally fine at this stage.
Step 6: Shape and Score
Gently turn the dough onto a lightly floured surface and knead it just enough to make it cohesive—only a few turns. Shape it into an oval and transfer to your prepared baking sheet. With a sharp knife, score a deep cross right on top; this is classic, helps the bread bake evenly, and looks beautiful!
Step 7: Bake to Golden Perfection
Time to bake! Pop your Lievito Madre Discard Soda Bread into the oven for 30 to 40 minutes. You’ll know it’s done when the crust is golden and the loaf sounds hollow when tapped underneath. Move it to a wire rack and let it cool—you’ll be tempted to dive in right away, but letting it rest keeps the crumb tender.
How to Serve Lievito Madre Discard Soda Bread
Garnishes
Keep it classic with a generous slather of salted butter, or go luxe with a drizzle of honey for a hint of sweetness. If you’re feeling a little extra, sprinkle with flaky sea salt right after it comes out of the oven.
Side Dishes
This bread shines at brunch alongside soft scrambled eggs or a simple green salad. For a more substantial snack, pair it with sharp cheddar, cured meats, or a little fruit compote. As part of a soup or stew dinner, it’s absolutely unbeatable.
Creative Ways to Present
Slice it thick and toast it for the ultimate canvas for smoked salmon, herbed cream cheese, or oven-roasted tomatoes. Cubed, it’s fantastic in bread puddings or as a rustic crouton in salads. There’s no wrong way to enjoy Lievito Madre Discard Soda Bread—let your creativity lead the way!
Make Ahead and Storage
Storing Leftovers
Lievito Madre Discard Soda Bread is undeniably best on day one, but you can absolutely stretch the enjoyment! Store any leftovers in an airtight container at room temperature for up to 2 to 3 days. The crust will soften a little, but a quick toast brings it right back to life.
Freezing
If you want to savor this sweet-tangy bread beyond a few days, freezing is your best friend. Slice the cooled loaf, wrap each slice in plastic wrap, then foil, and tuck them into a freezer-safe bag. The bread keeps beautifully for up to three months—easy access to homemade goodness whenever the craving strikes!
Reheating
To reheat, pop a slice straight from the freezer into the toaster or a hot oven. It’ll come out warm, crisp outside, and soft inside, every single time. For whole loaves, let them thaw on the counter before gently warming them in a low oven.
FAQs
Can I make Lievito Madre Discard Soda Bread without raisins?
Absolutely! While raisins add a lovely sweetness and surprise, you can leave them out or swap in other dried fruit, nuts, or even chocolate chips for a fun twist.
What can I use instead of buttermilk?
If you don’t have buttermilk, homemade is easy: mix milk (whole or 2 percent) with a splash of lemon juice or vinegar and let it sit for 10 to 15 minutes until it thickens slightly. This adds the acid needed to react with baking soda and give that signature tender crumb.
Why is scoring the top of the bread important?
Scoring the loaf helps the bread expand in the oven and ensures even baking. Plus, it gives the soda bread its classic appearance, so don’t skip this step—it’s both practical and pretty!
Can I use other sourdough starter discard?
Yes! While the flavor profile will shift a bit depending on your starter, most sourdough discards will work. Lievito madre discard has a mild, milky tang that’s especially lovely in this recipe, but experiment with what you have on hand.
Is Lievito Madre Discard Soda Bread suitable for freezing whole?
It is! Just let the loaf cool completely, wrap it well, and freeze it as a whole loaf or in slices. Slicing before freezing makes it far easier to grab exactly what you need without defrosting the whole thing.
Final Thoughts
Turn pantry basics and a scoop of your precious lievito madre discard into something truly special with this Lievito Madre Discard Soda Bread. It’s a joy to bake, a delight to eat, and absolutely worth trying the next time you find yourself with sourdough discard on hand. Happy baking and happy sharing!
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Lievito Madre Discard Soda Bread Recipe
- Total Time: 50 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
This Lievito Madre Discard Soda Bread recipe is a delightful take on traditional Irish soda bread. The addition of lievito madre discard gives it a unique flavor profile and tender crumb, making it a perfect choice for brunch or as a snack.
Ingredients
Raisins:
- 1/4 cup
Lievito Madre Discard:
- 3 tablespoons
Buttermilk (room temperature):
- 3/4 cup
All-Purpose Flour:
- 1 3/4 cups
Granulated Sugar:
- 1 tablespoon
Baking Soda:
- 1/2 teaspoon
Salt:
- 1/2 teaspoon
Instructions
- Preheat Oven: Preheat oven to 375F/190C and line a baking sheet with parchment paper.
- Soak Raisins: In a small bowl, soak the raisins in boiling water for 10-15 minutes, then drain and towel dry.
- Mix Discard and Buttermilk: In another small bowl, mix the lievito madre discard and buttermilk.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and raisins. Add the discard mixture and combine with a fork until almost mixed.
- Knead Dough: Transfer the dough to a lightly floured surface, knead gently, shape into an oval, and place on the baking sheet. Score the dough with a deep cross.
- Bake: Bake for 30-40 minutes until golden. Cool on a wire rack before serving.
Notes
- Lievito madre discard adds a tangy flavor and tender texture to the bread.
- To make homemade buttermilk, combine cream, milk, and vinegar or lemon juice.
- Store soda bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch, Snack
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 994 kcal
- Sugar: 21g
- Sodium: 1904mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 196g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 20mg
