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!

If you love using up sourdough discard, you might also enjoy my sourdough discard waffles or cozy sourdough discard peanut butter cookies for weekend baking.

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Why You’ll Love This Recipe

  • Reduces waste: A perfect way to use up extra sourdough discard instead of throwing it away.
  • Perfect pairings: This sandwich bread pairs perfectly with homemade soups like my creamy andouille potato soup or served warm with a slather of crockpot apple butter.
  • 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.

“Have tried several different recipes and by far this is the best.” – Carole

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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.

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.

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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

FAQ

Yes! While a stand mixer makes kneading easier, you can absolutely mix and knead this bread by hand. Just be prepared to knead for 8–10 minutes until the dough is smooth and elastic.

You can use discard straight from the fridge as long as it’s not too old or overly acidic. Fresh discard (within the last few days) works best for flavor and rise.

Yes, but for best results, substitute only up to half of the flour with whole wheat. Whole wheat flour absorbs more liquid, so you may need to add a bit more water to keep the dough soft and pliable.

Once cooled, wrap your bread in a clean kitchen towel or store it in a bread bag or airtight container. It stays fresh at room temperature for up to 3 days or can be frozen for longer storage.

Yes, you can freeze the dough after the first rise. Shape it, wrap it well in plastic wrap, and place it in a freezer bag. When ready to use, thaw overnight in the fridge, bring to room temperature, let it rise again, and bake as directed.

I like to batch bake and freeze loaves while also prepping other homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

This recipe is best suited for a loaf pan to achieve that soft sandwich texture. A Dutch oven may create a crustier exterior, but you could experiment if you prefer a more artisan-style loaf.

Recipe Variations

  • Whole wheat: Swap up to half of the all-purpose flour with whole wheat flour for a more rustic, nutrient-dense bread. You may need to add a bit more water.
  • Add Inclusions: Try making a garlic and herb version, or go sweet with a swirl of cinnamon sugar—kind of like my sourdough discard zucchini bread!
  • Rye flour: Use up to ⅓ cup rye flour for a more complex, earthy flavor—great for meatier sandwiches.
  • Honey oat bread: Add 2 tablespoons of honey to the dough and sprinkle rolled oats on top before baking for a lightly sweet and hearty loaf.

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Similar Recipes

5 from 2 votes

Sourdough Discard Sandwich Bread

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.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:30 minutes
Rise Time:3 hours
Course: Bread, Breakfast, Side Dish
Cuisine: American
Keyword: Bread, sourdough, sourdough discard, sourdough discard recipes
Servings: 1 loaf

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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5 from 2 votes

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Recipe Rating




3 Comments

  2. 5 stars
    I love sourdough bread but my kids won’t eat it but this loaf is perfect!!! delicious, soft & fluffy and my kids and husband devoured it 🤍

    Reply