Question 1

Can I use sourdough discard instead of building a levain?

Accepted Answer

You can, but your results will be less predictable. Discard is unfed starter with weakened yeast activity. A freshly built levain at peak activity gives you the strongest rise.

If you do use discard, add 2g of instant yeast to the main dough as insurance. You will still get sourdough flavor from the discard's acidity, but the commercial yeast handles the leavening.

Question 2

Why did my bread collapse in the oven?

Accepted Answer

Over-proofing is the most common reason.

When the dough ferments too long, the gluten network weakens and cannot hold the gas structure during the heat of baking.

The loaf rises initially from oven spring, then the weakened gluten gives way and the center sinks. Next time, bake when the dough has risen 50-60% during bulk, and stop the final proof when the dome is 1 inch above the rim.

Poking the dough gently with a floured finger can help; if it springs back slowly with a slight indent remaining, it is ready.

Question 3

Can I freeze this bread?

Accepted Answer

Yes, and freezing is the best long-term storage method. Slice the fully cooled loaf, separate slices with small pieces of parchment if desired, and store in a freezer bag with the air pressed out.

Frozen slices last up to 3 months. Toast directly from frozen at medium heat. The toasting reverses some of the starch retrogradation that occurred during freezing, restoring a soft texture [11].

Question 4

Can I add mix-ins like seeds, herbs, or cheese?

Accepted Answer

Absolutely. Add 50-75g of seeds (sesame, flax, sunflower) or 80-100g of shredded cheese during the final 2 minutes of kneading (Step 7).

Adding them too early can tear the gluten network before it fully develops. For an everything bagel-style loaf, press a mix of sesame seeds, poppy seeds, dried garlic, and dried onion onto the top of the loaf just before baking.

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