## Sourdough Discard French Loaves: Your New Go-To for Crusty Bread!
Ever dreamt of baking a perfectly crusty, airy French loaf right in your own kitchen, but felt intimidated by the whole sourdough process? What if I told you there’s a secret, super easy way to achieve that bakery-quality bread using something you might otherwise discard? Get ready to transform your sourdough discard into absolutely irresistible French loaves – no fancy techniques, no endless waiting, just pure, wholesome goodness!
### Ingredients:
* 200g active sourdough discard (100% hydration, fed or unfed)
* 300g warm water (around 95-105°F / 35-40°C)
* 10g active dry yeast
* 10g granulated sugar
* 500g unbleached all-purpose flour
* 10g fine sea salt
### Step-by-Step Instructions:
To Complete Step By Step Instructions Please Head On Over To Next Page Or Open button (>)
