Can I swap discard for active starter?

Totally! Either one works fine. Active starter might just bring out the sourdough flavor a little more.

What if I’m short on discard?

No worries! Replace the missing discard with equal amounts of flour and water by weight. The tanginess will lessen, but it’ll still bake up great.

What’s the benefit of leaving it to ferment longer?

Stretching out the fermentation helps break down the flour, making it easier on your tummy. It also pumps up that tangy flavor!

Can I make this without dairy?

For sure! Use olive or coconut oil in place of butter, and pick your favorite plant-based milk instead of regular milk.

How do I keep it fresh?

Pop it in an airtight container at room temperature for up to 3 days, or refrigerate it for a week. For long-term storage, freeze sliced pieces for up to 3 months.

Irresistible Sourdough Chocolate Chip Bread

Category: Sweet Treats for Every Craving

Don't toss that starter! Use it to whip up an easy chocolate-loaded bread. Cocoa, chocolate chips, and sourdough discard create a perfect sweet-and-tangy combo. Ferment overnight for bigger flavor, or make it fast.

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By Ana

Updated on Sat, 10 May 2025 12:12:51 GMT

Rich and Tangy Chocolate Bread with Sourdough Starter | homebitesbyana.com

Recipe FAQs

→ Can I swap discard for active starter?: Totally! Either one works fine. Active starter might just bring out the sourdough flavor a little more.
→ What if I’m short on discard?: No worries! Replace the missing discard with equal amounts of flour and water by weight. The tanginess will lessen, but it’ll still bake up great.
→ What’s the benefit of leaving it to ferment longer?: Stretching out the fermentation helps break down the flour, making it easier on your tummy. It also pumps up that tangy flavor!
→ Can I make this without dairy?: For sure! Use olive or coconut oil in place of butter, and pick your favorite plant-based milk instead of regular milk.
→ How do I keep it fresh?: Pop it in an airtight container at room temperature for up to 3 days, or refrigerate it for a week. For long-term storage, freeze sliced pieces for up to 3 months.

Choco-Sourdough Treat

Packed with chocolate goodness and a hint of tang from sourdough discard, this quick bread is a no-fuss way to avoid waste and indulge in flavor.

Prep Time

15 min

Cooking Time

55 min

Total Time

70 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 12 Servings (1 loaf (12 slices))

Dietary Preferences: Vegetarian

Ingredients

→ Dry Ingredients

01 1 teaspoon (5g) baking soda

02 2 cups (240g) all-purpose flour

03 1/2 cup (40g) unsweetened cocoa powder

04 1 teaspoon (4g) baking powder

05 1/2 teaspoon (3g) salt

06 Optional: powdered sugar for topping

→ Wet Ingredients

07 1/2 cup (115g) melted butter or coconut oil

08 2 large eggs (120g)

09 3/4 cup (180g) milk

10 1 cup (200g) light or dark brown sugar

11 1 teaspoon (4g) vanilla extract

12 1 cup (240g) sourdough starter discard or active starter

→ Add-Ins

13 1/2 cup optional mix-ins (nuts or dried fruit)

14 1 cup chocolate chips

Steps

Step 01

Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan lightly or put parchment paper inside.

Step 02

Stir the cocoa powder, flour, baking soda, salt, and baking powder together in a big bowl.

Step 03

In another bowl, whisk together the sourdough starter, melted butter, eggs, milk, vanilla, and brown sugar until smooth.

Step 04

Add the wet mixture to the dry one and gently combine—don’t stir too much. Toss in chocolate chips and any optional add-ins like nuts or dried fruit.

Step 05

Pour the batter into the pan you prepared earlier. Bake it in the oven for 55 to 65 minutes. A toothpick stuck in the center should come out clean. If the top gets too dark, cover it loosely with foil.

Step 06

Let the bread sit in the pan for about 10 minutes before moving it to a cooling rack. Wait until it’s fully cool to slice. Sprinkle with powdered sugar if you like!

Notes

For easier digestion, you can let the batter sit for 4-6 hours at room temperature. After that, refrigerate for at least 12 hours before baking.
This is an awesome way to use leftover sourdough starter instead of tossing it.
The chocolate’s sweetness contrasts delightfully with the mild tanginess of the sourdough, giving it a deep flavor.