Sourdough Discard Sandwich Bread

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

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.

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Prep Time:15

Cook Time:30

Rise Time:3

Course: Bread, Breakfast, Side Dish

Cuisine: American

Keyword: Bread, sourdough, sourdough discard, sourdough discard recipes, sourdough discard sandwich bread

Servings: loaf

Calories: 2335kcal

Equipment

Mixing Bowl
Stand mixer (optional)
Loaf pan (9x5-inch)

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

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.

Nutrition