Sourdough Discard Sandwich Bread

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Sourdough discard isn’t just for quick recipes. You can use it to make a perfectly soft and fluffy loaf of sourdough discard bread. Yes, we’ll use yeast in this recipe, but you can use discard straight out of the fridge. And we’ll use a whole cup!

Sourdough bakers who also love soft sandwich loaves will appreciate this one!

finished loaf cut into.

Sourdough Discard Bread

A perfect way to use up sourdough discard, creating a flavorful and tender loaf. Makes 1 loaf.
Prep Time 20 minutes
Cook Time 35 minutes
rising time 2 hours
Total Time 2 hours 55 minutes
Serving Size 12 slices

Equipment

  • Large mixing bowl
  • 9×5 inch loaf pan
  • Kitchen towel or plastic wrap

Ingredients 

  • 2 cups all-purpose flour
  • 1 cup sourdough discard unfed
  • 1 tablespoon sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • cup water room temperature or slightly warmer
  • 2 tablespoons vegetable oil

Instructions 

  • Combine All Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Add the sourdough discard, warm water, and olive oil to the dry ingredients. Stir with a wooden spoon or use a stand mixer with a dough hook until a shaggy dough forms. The dough should be slightly sticky to the touch, but should not stick to the bowl. If it is too dry or too wet/ sticky, add more water or flour a few teaspoons at a time.
    the initial stage of combining the ingredients for the bread dough.
  • Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead in a stand mixer for about 5 minutes.
    dough kneaded smooth in metal bowl.
  • First Rise: Place the dough in a lightly greased bowl, turning it once to grease the top. Cover with a kitchen towel or greased plastic wrap and let it rise in a warm, draft-free place (like a turned-off oven) for about 1 hour, or until doubled in size.
    ball of dough before and after first rise.
  • Shape the Loaf: Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
    The process of shaping the dough, with a series of images showing the dough being folded and rolled into a loaf shape before placing it in the loaf pan.
  • Second Rise: Cover the loaf pan with a kitchen towel or greased plastic wrap and let it rise again in a warm place for about 1 hour, or until the dough rises about 1 inch above the rim of the pan.
    The dough inside the loaf pan, shown at two different stages: before and after the final rise. This comparison highlights the dough’s expansion and readiness for the oven.
  • Preheat Oven: Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
  • Bake: Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
    baked loaf of blue and white towel.
  • Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
    A full loaf of bread presented on a wooden cutting board, with clean slices revealing the even texture. The golden brown crust contrasts beautifully with the soft white interior.

Notes

Ensure your sourdough discard is at room temperature for the best results.
If your kitchen is cool, letting the dough rise in a turned-off oven with the light on can provide a warm environment.
This bread is excellent for sandwiches or toasting.
Nutritional info is for 1/12 of the loaf. 

Transform your sourdough discard into a baked loaf. It’s both crusty on the outside and soft inside, perfect for any meal.

finished loaf on cutting board before slicing.

🥣 important tools and ingredients

  • Zero-Waste Baking: This recipe utilizes sourdough discard to create less waste. It’s a friendly and cost-effective baking choice.
  • The recipe is straightforward. It uses common kitchen ingredients, making it perfect for bakers of all skill levels.
  • The versatile loaf is not just tasty; it’s great for sandwiches, toast, or even a standalone snack.
  • The loaf has a unique, tangy flavor when you combine sourdough and bread ingredients. It also gives the loaf a soft yet crusty texture.
ingredients in white bowls laid out on counter.

Sourdough Discard. You can find this by-product of sourdough starter maintenance in your own kitchen. It adds a unique tang and depth to the bread’s flavor.

Instant Yeast. This ingredient is crucial for the bread’s rise. It’s found in the baking aisle. You can substitute active dry yeast for it, but the rising time may vary.

All-Purpose Flour. It is a staple in most pantries and found in any grocery store’s baking section. It forms the basic structure of the bread.

Vegetable Oil. It is common in the cooking oil aisle. It contributes to the bread’s moist texture. You can replace it with olive oil for a different flavor profile.

Danish Dough Whisk Bread Making Tools Stainless Steel Danish Dough Hook Bread Dough Mixer Hand Bread Dough Whisk for Pastry, Baking Cake, Dessert, Sourdough, Pizza, with Wooden Handle, 13 inchDanish Dough Whisk Bread Making Tools Stainless Steel Danish Dough Hook Bread Dough Mixer Hand Bread Dough Whisk for Pastry, Baking Cake, Dessert, Sourdough, Pizza, with Wooden Handle, 13 inchMason Cash 2001.838 S12 Colour Cream Chip Resistant Earthenware Mixing Bowl 29cm Diameter, Ceramic, 4 Litre/29 cmMason Cash 2001.838 S12 Colour Cream Chip Resistant Earthenware Mixing Bowl 29cm Diameter, Ceramic, 4 Litre/29 cmThe King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)The King Arthur Baking Company’s All-Purpose Baker’s Companion (Revised and Updated)

 

These key ingredients blend to produce a delicious and hearty loaf. They show how everyday items can turn into baked, aromatic bread.

✨ Tips for the best sandwich bread

Large Mixing Bowl. Essential for combining the ingredients , ensuring a uniform dough.

9×5 inch Loaf Pan. The perfect size to shape and bake the bread, ensuring even cooking and the classic loaf shape.

Kitchen Towel or Plastic Wrap. It is necessary to cover the dough during rising. This keeps it moist and protected from drafts.

Wooden Spoon or Stand Mixer with Dough Hook. These tools are crucial for mixing the dough to the right consistency. You may prefer manual mixing or using a mixer.

This loaf is just like any other yeast bread… you’re just using up the starter, not making a sourdough loaf. Easy!

🥫 Storage and make ahead instructions

Let’s move on to practical tips to get the best results from your sourdough discard bread recipe.

  • The temperature of your kitchen can affect the rising time of your dough. Temperature control for rising is important. If your kitchen is cool, consider placing the dough in a warmed oven. Turn it off after preheating. Or place it near a warm spot in your house. This will give you a more consistent rise.
  • To get the best results, use the spoon-and-level method when measuring flour. Scoop flour into the measuring cup with a spoon and level it off with a knife. This prevents the flour from becoming compacted, which can lead to a denser loaf.
  • When handling sourdough discard, ensure it is at room temperature. Cold discard straight from the fridge can slow down the yeast activity and affect the rise of the dough.
  • Use a digital thermometer to check if your bread is baked and test for doneness. The internal temperature of the loaf should reach around 190°F (88°C). This is a more reliable method than tapping the bottom of the loaf for a hollow sound.
  • Slicing Tips: Resist the temptation to slice into the bread immediately after baking. Letting it cool completely on a wire rack allows the structure to set. This makes it easier to slice without crushing the loaf.
  • Once you’re comfortable with the basic recipe, feel free to experiment with flavors. Additions like herbs, cheese, dried fruits, or nuts can be interesting. This can add a new dimension of flavor and texture to your bread.

Storage Instructions

Storing your sourdough discard bread will help maintain its freshness and flavor:

  • Once completely cooled, store the bread in a bread box. Or, wrap it in a clean kitchen towel. Do this for up to 3 days. Avoid plastic bags, which can make the crust soft.
  • Refrigerating fresh bread is not generally recommended because it can dry out faster. If you must, wrap the bread in aluminum foil or a resealable plastic bag. It can last up to a week this way.
  • Freezing Instructions: To freeze the bread, slice it first if you prefer convenience. Wrap the whole loaf or individual slices in aluminum foil and then place them in a freezer bag. Squeeze out as much air as possible before sealing. Frozen, the bread will keep well for up to 3 months. Thaw at room temperature when ready to eat, or toast slices straight from the freezer.
  • Reviving Bread: If the bread becomes a bit stale, warm it in a 350°F (175°C) oven for about 5-10 minutes. This will refresh its texture and warmth. Remember, baked bread without preservatives doesn’t last as long as store-bought bread. It’s best enjoyed within a few days of baking.

Can i use active sourdough starter instead of discard?

Yes, you can use active sourdough starter. But, keep in mind that it will cause the dough to rise faster, so you may need to adjust the rising time or cut the yeast in half.

What if I don’t have instant yeast?

You can substitute instant yeast with active dry yeast. It might go a little slower, but it will be just fine. (You don’t have to proof active dry yeast!)

Will the bread be very sour?

No, the bread has a mild tanginess. The sourdough discard adds depth and flavor without overpowering sourness.

Do I need a stand mixer for this recipe?

No, a stand mixer is not necessary. You can knead the dough by hand, which may take a bit longer but is effective.

How can I determine if the bread is baked?

The bread is done when it reaches an internal temperature of around 190°F (88°C). You can also tap the bottom of the loaf; it should sound hollow.

Can I add other ingredients to the bread?

Feel free to experiment with additions like herbs, cheese, nuts, or dried fruits. They can add different flavors and textures to your bread.

❤️ More sandwich breads you’ll love

We love making sandwich bread because it is so versatile and freeze beautifully/ Here are more of our favorites.

  • For a subtly sweet twist, try my Honey Wheat Bread recipe. This creates a delightful balance of flavors. It pairs perfectly with your morning tea.
  • Image your next sandwich on Brioche Sandwich Bread. It’s a luxurious upgrade from the every day.
  • Enjoy the simplicity and heartiness of Amish White Sandwich Bread. It’s a staple that brings a homemade touch to your family’s lunchtime favorites.
  • Don’t let a tight budget limit your bread options. With this Budget Sandwich Bread recipe, you can bake a delicious, wallet-friendly loaf that’s a hit at the table.

In conclusion, this recipe offers a delightful way to reduce waste. It also lets you indulge in the art of bread making. It’s amazing how simple ingredients, when combined, can yield something special.

A finished loaf on a wooden cutting board, in front of a window.
Sourdough Discard Sandwich Bread
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