As my sourdough starter is building up, I need to find more reciepes to use up the discarded starter. I’m just not used to throwing out food. I adapted this KAF maple walnut bread by using AP flour and replaced the maple extract with pure vanilla extract. I also saved 2 tablespoons of the chopped walnut, mixed it with some demurra sugar and sprinkled it on top before baking. The bread had a great oven rise and turned out delish.

The following makes one 9×5 inches loaf.


  • 300grams all purpose flour (中筋麵粉)
  • 80grams packed brown sugar (黃糖)
  • 1 teaspoon baking powder (泡打粉)
  • 1/2 teaspoon baking soda (蘇打粉)
  • 1 teaspoon salt (鹽)
  • 170g sourdough starter, unfed/discard (酸種)
  • 113g greek yoghurt or sour cream (希臘乳酪 or 酸忌廉)
  • 113g melted unsalted butter (融化無鹽牛油)
  • 2 large eggs (雞蛋)
  • 156g maple syrup (楓糖漿)
  • 1 teaspoon pure vanilla extract
  • 170g chopped walnuts (核桃)
  • 1 tablespoon of demurra sugar (or white sugar) (糖)


  1. Preheat the oven to 180°C. Grease a 9″ x 5″ loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a small bowl, place 2 tablespoons of the chopped walnut and mix with the demurra sugar. Set aside.
  4.  In a separate bowl, mix together the starter, yoghurt/sour cream, melted butter, eggs, maple syrup, and vanilla extract.
  5. Add the wet ingredients to the dry, stirring just until the mixture is evenly combined. Stir in the remaining walnuts.
  6. Pour the batter into the loaf pan.  Sprinkle with the walnut sugar mixture.
  7. Bake for 65-70minutes until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean. As mine was turning quite dark, I tented mine with alumnimun foil after 45 minutes.
  8. Leave the bread in the pan for 15 minutes. Remove from pan and cool on rack for an hour before slicing.
  9. Enjoy your bread with some tea or coffee.

One thought on “Maple Walnut Bread (using sourdough discard) 核桃楓糖蛋🥜🌰🍰🍯

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