Sourdough Discard Focaccia Recipe (Vegan, Egg Free, Dairy Free) (2024)

FAQs

Is sourdough bread egg and dairy free? ›

Here's a list of types that are commonly vegan: Sourdough. A type of fermented bread made from flour, water, salt, and sometimes commercial baker's yeast. Though uncommon, some varieties use milk instead of water, making them non-vegan.

The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

I've since done a number of tests myself and adding a whole egg to a super strong dough with a little oil and honey has become my favourite! A pillowy soft loaf the will blow your mind and oven! Eggs in dough usually produces an extra open and delicate crumb and the bread comes with an extra rise.

'Venetian focaccia') is typical for Easter; it is based on eggs, sugar, and butter and it is similar to panettone and pandoro.

The most common vegan bread types are sourdough, Ezekiel bread, ciabatta, focaccia and baguettes. Don't miss our recipe for homemade vegan banana bread!

Nearly all sourdough bread is vegan-friendly. Some non-vegan ingredients, including dairy, honey, and eggs, can appear in sourdough, but those are outstanding exceptions to the rule.

Other natural ingredients can be added but genuine sourdough bread making does not involve the use of baker's yeast, chemical raising agents, so-called processing aids or other additives.

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

Is it necessary to add egg in bread? ›

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

You'll find I use honey in many of my recipes. I love to use it in my no-knead 100% whole wheat sourdough bread because it makes it much softer and less dense than it would be without it. Subbing it in recipes that call for sugar is not usually as simple as a one-to-one sub, though.

Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier bread. No matter which you choose, the focaccia is still soft and rich with a crispy exterior.

A moderate consumption of focaccia bread can be healthy. It is because complex carbs in focaccia offer the body energy slowly and help control blood sugar levels. In addition, it gains an advantage if it contains whole wheat flour. It is also rich in vitamin, mineral, and fibre content.

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

No, traditional sourdough bread contains just flour, water and salt (and of course sourdough starter). Milk is not necessary to make delicious sourdough bread. But like most things, it can be added to sourdough to change the crumb, crust and flavor.

Sourdough bread does not contain lactose, so your symptoms must have another cause. Please send your questions and suggestions to A Question of Health, The Independent, Independent House, 191 Marsh Wall, London E14 9RS; fax 020-7005 2182; or email health@independent.co.uk.

Most bread doesn't, and is made of flour, water, yeast, salt, and a small amount of sugar, honey, or molasses to feed the yeast. There are, however, enriched doughs for speciallty breads such as brioche, egg bread, and others. They may contain milk, eggs, butter, additional sugar, or other ingredients.