Sourdough Discard Sandwich Bread

ByCaitlin Updated
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We go through a lot of bread around here. Sandwiches, toast, French toast on slow mornings… It adds up fast. Buying a loaf every few days started to feel wasteful, and honestly, the store-bought stuff just doesn’t compare.

So this has become our everyday loaf. I make it almost every week. It’s soft, it has just a little tang from the discard, and it fits into a regular day without much fuss. I mix it in the morning while Oliver is getting ready for school, let it rise while we’re doing chores, and it’s done by lunch.

It’s also one of the best ways I know to use up discard without having to think too hard about it. No special equipment, no complicated steps. Just bread, and it’s the kind that makes the whole house smell amazing!!

If you’re brand new to baking with sourdough discard, my Starting with Sourdough guide is a great place to get your footing first. And if you want more discard recipes to add to your rotation, I’ve got a whole collection at Sourdough Discard Recipes.

This post may contain affiliate links, please read our disclosure policy for details.

A loaf of rustic bread partially sliced, with several slices fanned out on a blue-patterned cloth next to a wooden butter knife on a light surface.

What is Sourdough Discard?

Sourdough discard is the portion of your starter you remove before each feeding. Most people throw it away, but it’s actually one of the most useful things in a from-scratch kitchen!!

It won’t make your bread rise on its own (that’s what the instant yeast is for in this recipe), but it adds a mild, slightly tangy flavour that you just don’t get from regular sandwich bread. It also means nothing goes to waste, which I always like!

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.
Sliced loaf of rustic white bread on a light blue and white patterned cloth, with a bread knife partially visible nearby.

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.
Three slices of homemade white bread are arranged on a lace cloth, with a loaf in the background and a wooden-handled bread knife nearby. The bread has a golden crust and a soft, airy interior.

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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A loaf of crusty, golden-brown bread sits on a patterned blue and white cloth beside a wooden knife and a lacy white napkin, all on a white surface.

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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Sliced loaf of rustic white bread on a light blue and white patterned cloth, with a bread knife partially visible nearby.
4.60 from 5 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, sourdough discard sandwich bread
Servings: 1 loaf
Calories: 2335kcal

Equipment

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 melted and cooled
  • 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.

Nutrition

Calories: 2335kcal | Carbohydrates: 385g | Protein: 63g | Fat: 58g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 4288mg | Potassium: 582mg | Fiber: 14g | Sugar: 22g | Vitamin A: 1509IU | Vitamin C: 0.02mg | Calcium: 102mg | Iron: 5mg

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4.60 from 5 votes

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Recipe Rating




11 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

  4. 5 stars
    This recipe is becoming a staple in my home. It’s so delicious and easy to make. And it makes the best French toast.

    Reply

  5. 5++ Stars!!! This is the best recipe I’ve tried for white bread. My husband even loved it. High compliment there. He especially liked it toasted. Can’t wait to try more of Rooted Farmhouse recipes.

    Reply

  6. Wow…. I’ve been experimenting with different sandwich bread recipes, whether sourdough, yeasted, bread machine recipes, but nothing was just right. Until this recipe. Holy cow! This is our go-to recipe from now on. It rose beautifully, baked like a dream and is the perfect sandwich bread. And delicious to boot. This recipe is a winner!! Thank you very much for sharing such an amazing recipe.

    Reply

  7. 4 stars
    Best bread I’ve made ! I was prepping my starter for bagels and didn’t want to store more discard so I decided to make sandwich bread. Can’t wait to use it for bacon sandwiches.

    Reply

  8. 4 stars
    I give it a FIVE!!! 🙌🏼🙌🏼🙌🏼😊 WHY it won’t allow me to push the 5th star, idk. 🤔 I’m in the process of the recipe RIGHT now…😊 it is on it’s 1st proof. I will certainly tag you when I am completely finished with it! It was such a straight forward recipe with clear instructions. I LOVE baking! 🙌🏼🤗💛😊

    Reply