Ingredients:

  • 250g all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 240g sourdough discard
  • 100g sour cream
  • 2 large eggs, room temperature
  • 115g unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 0.5 cup grated Parmesan cheese, divided
  • 2 tbsp fresh rosemary, thyme, and chives
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a small bowl, combine the melted butter, minced garlic, and fresh herbs. Let the mixture sit for 5 minutes to bloom the garlic and herb essential oils.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
  4. In a medium bowl, whisk together the sourdough discard, sour cream, eggs, honey, and the herb-butter mixture until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture gently until just combined. Do not overmix.
  6. Gently fold in 1/4 cup of the grated Parmesan cheese.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of Parmesan cheese over the surface.
  8. Bake for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.