Sourdough Applesauce Bread

Using sourdough starter without the tyranny of a boule

Sourdough applesauce bread

Since my favorite baker hung up his apron in December, I have returned to baking sourdough bread at home. It has been years since I last made a loaf of bread—not counting the focaccia I baked weekly while living in Italy, which I chose over a boule because it’s less of a tyrant. 

Today’s post is not about the tyrant. I come in peace with an offering, a sweet and fruity applesauce bread made with sourdough starter, also known as ‘sourdough discard’—I don’t love the word discard as it implies it’s not as valuable as the starter you’d use to make a fancy boule with a cresting ear. 

I get the point of the word ‘discard’ as the result of maintaining the health of your starter by feeding it often, which requires taking half of it out and adding fresh flour and water. 

Fortunately, many bakers have offered their wisdom and recipes to use the starter, like this tortilla recipe. 

Following this premise, I began adding sourdough starter to recipes I have tweaked over the years. Besides adding a nuanced flavor—not sour, I promise—I’ve also noticed it helps fluff up the crumb in quick breads and keeps them from drying out, which is a problem at the high altitude of Denver where I live. 

Over the years, I’ve made many variations of this applesauce bread, but I think this one with sourdough and apple chunks is my favorite. I first started making this bread in 2009 when we signed up for a CSA (community supported agriculture) share with Ela Family Farms. Their applesauces are fragrant and sweet, just perfect for baking. 

Speaking of CSA shares, farms across the metro area are starting to promote their annual offerings, and this is the perfect time to support them by purchasing ahead.

Back to our bread. Use the blending method for this quick bread (mix wet ingredients then add dry ingredients). I reduced the sugar of the recipe by a lot because I use whole grain local flour, which adds a sweet nutty flavor to baked goods, plus this applesauce is naturally sweet and fruity. Plus, lowering the sugar in quick bread recipes in one of the adjustments to keep them from sinking in the middle at high altitude. 

Recipe:

Dry ingredients (whisk together)

- 2 cups white Sonora flour (substitute AP flour)
- 1 tsp baking soda
- 1 tsp baking powder 
- 1/2 tsp salt
- 1 tsp ground cinnamon 

Wet ingredients (whisk together and then add dry ingredients) 

- 2 eggs
- 1/2 cup sugar 
- 1/2 cup oil 
- 4 oz sourdough starter
- 1 cup applesauce
- 1 cup apple, small dice—fold into the batter 
- Seeds for topping—FYI sunflower seeds will react with the baking soda and turn green if added to the batter. 

Bake at 365 F—if you are in Denver, OR at 350F at a lower altitude. 

I usually bake two small loaf pans and 6 muffins (which disappear before the loaves are even done baking ). Muffins take about 15-18 minutes. For loaves, it depends on the size of your pan. 

✅And remember, check out the farmers in your area for available CSA offerings. 

~ Paula