Rich Double Chocolate Sourdough Bread (Works with Discard)
This double chocolate sourdough bread is a fudgy, deeply cocoa-packed loaf that uses sourdough discard and comes together by hand in minutes. No mixer, no yeast shenanigans, just a quick bread with intense chocolate flavor.
The crumb is soft and tender, riddled with melted chips. It’s the kind of loaf that barely sees a second day because someone always grabs “just one more slice.”
Why This Bread Stays on My Counter
I hate dumping sourdough discard, and this loaf is the most delicious way I’ve found to put it to work. The discard brings a gentle tang that makes the chocolate taste darker and richer, plus the bread stays moist for days. It’s a no-fuss treat that feels special.
I’ve sent it in lunchboxes, sliced it warm for afternoon coffee, and piled scoops of vanilla ice cream on top. It vanishes fast every time.
Ingredients
- 1 cup sourdough discard: unfed starter works beautifully; no need to feed it first.
- ¾ cup buttermilk: or ¾ cup milk plus 2 teaspoons lemon juice, left 5 minutes.
- ½ cup vegetable oil: melted cooled butter gives a richer crumb if you prefer.
- ¾ cup granulated sugar:
- 2 large eggs:
- 2 teaspoons vanilla extract:
- 1 ½ cups all-purpose flour: spooned and leveled.
- ½ cup Dutch-process cocoa powder: natural cocoa is fine, but Dutch gives a darker loaf.
- 1 teaspoon baking soda:
- ½ teaspoon fine sea salt:
- 1 cup semisweet chocolate chips: plus an extra tablespoon for the top.
Variations / Substitutions
- Dairy-free: use plain almond milk plus 1 teaspoon vinegar instead of buttermilk, oil instead of butter, and dairy-free chocolate chips.
- Sugar swap: coconut sugar works but the loaf will be slightly less sweet and a touch denser.
- Flour switch: swap up to ½ cup whole wheat flour for a nuttier crumb, but don’t go all whole wheat, or the bread gets heavy.
- Mix-ins: fold in toasted walnuts, dried cherries, or white chocolate chips instead of semisweet.
- Cocoa note: natural cocoa is more acidic and will give a slightly redder hue and lower rise, but still delicious.
For a simpler loaf, try Classic Sourdough Sandwich Bread.
How to Make Double Chocolate Sourdough Bread
Step 1: Whisk the Wet Ingredients
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy lifting. In a large bowl, whisk the 1 cup sourdough discard, ¾ cup buttermilk, ½ cup oil, ¾ cup sugar, 2 eggs, and 2 teaspoons vanilla until smooth and no streaks of oil float on top.
The mixture will look glossy and slightly bubbly from the discard. It should smell a little tangy, which is exactly what you want.
Step 2: Sift the Dry Ingredients
In a separate bowl, sift together the 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Sifting breaks up cocoa clumps and helps the loaf rise evenly.
Run your fingers through the powder, it will feel silky with no lumps. A fine dark cloud means you’re on track.
Step 3: Fold the Batter Together
Tip the dry ingredients into the wet mixture. Use a flexible spatula to fold them together gently. Stop when just a few faint flour streaks remain, overmixing now makes the bread tough.
The batter will be thick and slightly stretchy, with no dry pockets left but still a little uneven. A few lumps are fine.
Step 4: Add Chocolate and Pour
Scatter the 1 cup chocolate chips over the batter and fold a few times to distribute them. Spoon the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips across the surface.
You’ll see chips poking through the batter. That bumpy top will turn into shiny pockets after baking.
Step 5: Bake, Cool, and Slice
Bake the loaf for 55 to 65 minutes. Check with a toothpick poked into the center, it should come out with a few moist crumbs, not wet batter. If the top is browning too fast, tent it loosely with foil after 40 minutes.
Let the bread cool in the pan for 10 minutes, then lift it out by the parchment and set it on a wire rack. Slice while still warm, and the crumb will be dark, fudgy, and streaked with melted chocolate.
A Few Notes Before You Start
- Cold discard from the fridge is fine, but if the buttermilk and eggs are cold too, the oil might seize slightly. Let the wet ingredients sit at room temperature for 15 minutes before mixing for the smoothest batter.
- When folding wet and dry together, the batter may look slightly separated at first. That’s the fat and acid playing; it smooths out as you fold gently.
- This bread tastes even better the next day. The chocolate deepens and the crumb settles into something almost brownie-like.
Bake times shift a bit with your pan:
| Pan type | Oven temp | Bake time |
|---|---|---|
| Light metal 9×5 | 350°F (175°C) | 55–60 mins |
| Dark or nonstick 9×5 | 350°F (175°C) | 50–55 mins |
| Glass 9×5 | 325°F (160°C) | 60–65 mins |
Keeping the Bread Fresh
- Counter: Wrap the loaf tightly or store in an airtight container. It keeps for 3 days at room temperature.
- Freezer: Slice the bread first, wrap pieces individually, and freeze up to 2 months. Pull out a slice whenever a chocolate craving hits.
- Warm it up: Toast slices in a dry skillet or microwave for 20 seconds to re-melt the chips.
Frequently Asked Questions
Can I use active, bubbly starter instead of discard?
Yes, the loaf may puff a little higher and taste less tangy, but it still works. Use the same amount.
How do I make this dairy free?
Replace buttermilk with ¾ cup oat or almond milk plus 1 teaspoon white vinegar, use oil instead of butter, and pick dairy-free chocolate chips.
What if I don’t have buttermilk?
Stir 2 teaspoons lemon juice or white vinegar into ¾ cup milk and let it sit for 5 minutes. It will thicken and work just like buttermilk.
Why did my bread sink in the middle?
It was likely underbaked or the batter was overworked. Check the center with a toothpick before pulling it from the oven, and fold the flour in as gently as you can.
Double Chocolate Sourdough Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. In a large bowl, whisk sourdough discard, buttermilk, oil, sugar, eggs, and vanilla until smooth.
- In a separate bowl, sift flour, cocoa powder, baking soda, and salt.
- Pour dry ingredients into wet. Fold gently with a spatula until just a few streaks of flour remain.
- Fold in 1 cup chocolate chips. Scrape batter into the pan, smooth the top, and sprinkle extra chips on top.
- Bake 55 to 65 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool in pan 10 minutes, then lift out and cool on a rack. Slice warm.
