This Sourdough Discard Sandwich Bread is a soft, fluffy loaf with just a hint of tang, perfect for everyday use. This easy recipe combines the depth of sourdough flavor with the convenience of instant yeast for a quicker rise. Whether you’re making sandwiches, toast, or French toast, this homemade bread is a delicious way to use up your extra discard!
Why You’ll Love This Recipe
- Reduces Waste: A perfect way to use up extra sourdough discard instead of throwing it away.
- Quick and Easy: Unlike traditional sourdough bread, this recipe uses instant yeast for a faster rise, so you can have fresh bread the same day.
- Soft and Fluffy: The addition of butter creates a tender crumb, making it perfect for sandwiches, toast, or even French toast.
- Versatile: Works well for sandwiches, grilled cheese, or even as a base for homemade croutons.
- No Special Tools Needed: You can knead by hand or with a stand mixer—whatever works best for you!
- Freezes Well: Make a loaf ahead of time, slice it, and freeze for easy grab-and-go toast or sandwiches.
Recipe Tips
Use active discard: Even though the discard is unfed, it should still be relatively fresh (within a week) for the best flavor and texture. Older discard can add a stronger tang but may affect the dough’s strength.
Warm water for a better rise: Using lukewarm water (around 100°F/38°C) helps activate the yeast and speeds up fermentation.
Let it rise fully: Underproofing can lead to a dense loaf, while overproofing may cause the bread to collapse. The dough should rise until it’s about an inch above the pan before baking.
Steam for a better crust: Placing a small pan of hot water in the oven during baking can help create a softer crust.
Cool completely before slicing: Cutting too soon releases steam, making the bread gummy instead of soft and fluffy. Let it cool for at least an hour.
Store properly: Keep the bread in an airtight container or wrapped in a clean kitchen towel to maintain freshness. It stays fresh for about 3–4 days at room temperature. For longer storage, slice and freeze it.
Equipment
- Mixing Bowl: To combine and mix the dough ingredients.
- Stand Mixer (Optional): Makes kneading easier with a dough hook attachment.
- Wooden Spoon or Dough Whisk: For mixing the dough before kneading.
- Bench Scraper: Helps with handling and shaping the dough.
- Floured Work Surface: For kneading and shaping the dough.
- Loaf Pan (9×5-inch): Shapes the bread as it bakes for a classic sandwich loaf.
- Kitchen Towel or Plastic Wrap: Covers the dough during rising to prevent drying out.
- Oven: Bakes the bread to golden perfection.
- Wire Rack: Allows the bread to cool evenly after baking.
Ingredients
- Sourdough Discard: adds depth of flavor and a slight tang while reducing waste from your sourdough starter.
- Water: warm water
- Flour: all-purpose or bread flour works for this recipe, bread flour will make it a little more lighter and chewier.
- Salt
- Sugar: granulated sugar
- Butter: cooled and melted
- Instant Yeast: speeds up fermentation, ensuring a quicker rise while still allowing the sourdough discard to shine.
How to Make Sourdough Discard Sandwich Bread
Mix the dough: In a large mixing bowl, combine the sourdough discard, water, flour, salt, sugar, and yeast. Mix until a shaggy dough forms. Add the melted butter and continue mixing until the dough starts coming together.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.
First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
Shape the dough: Gently deflate the dough and shape it into a log. Place it into a greased 9×5-inch loaf pan, seam side down.
Second rise: Cover the pan and let the dough rise for another 45–60 minutes, or until it puffs up just above the rim of the pan.
Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
More Sourdough Recipes & Tips
Sourdough Discard Sandwich Bread
Equipment
- Mixing Bowl
- Stand mixer (optional)
- Wooden spoon or dough whisk
- Bench scraper
- Floured work surface
- Loaf pan (9×5-inch)
- Kitchen towel or plastic wrap
- Wire rack
Ingredients
- 100 g Sourdough Discard unfed sourdough starter
- 250 g Water
- 500 g Bread Flour or All-Purpose Flour
- 10 g Salt
- 20 g Sugar
- 60 g Butter room temperature
- 7 g Instant Yeast
Instructions
- Mix the dough: In a large mixing bowl, combine the sourdough discard, water, flour, salt, sugar, and yeast. Mix until a shaggy dough forms. Add the melted butter and continue mixing until the dough starts coming together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
- Shape the dough: Gently deflate the dough and shape it into a log. Place it into a greased 9×5-inch loaf pan, seam side down.
- Second rise: Cover the pan and let the dough rise for another 45–60 minutes, or until it puffs up just above the rim of the pan.
- Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
- Use active discard: Even though the discard is unfed, it should still be relatively fresh (within a week) for the best flavor and texture. Older discard can add a stronger tang but may affect the dough’s strength.
- Warm water for a better rise: Using lukewarm water (around 100°F/38°C) helps activate the yeast and speeds up fermentation.
- Let it rise fully: Underproofing can lead to a dense loaf, while overproofing may cause the bread to collapse. The dough should rise until it’s about an inch above the pan before baking.
- Steam for a better crust: Placing a small pan of hot water in the oven during baking can help create a softer crust.
- Cool completely before slicing: Cutting too soon releases steam, making the bread gummy instead of soft and fluffy. Let it cool for at least an hour.
- Store properly: Keep the bread in an airtight container or wrapped in a clean kitchen towel to maintain freshness. It stays fresh for about 3–4 days at room temperature. For longer storage, slice and freeze it.
