Sourdough Discard Loaf Bread
Maria
August 21, 2025
This soft and fluffy sourdough discard sandwich loaf is perfect for those times when you’ve got extra discard sitting around or you just need a loaf of bread fast. Instead of waiting all day for a traditional sourdough rise, this recipe gives you a light, airy crumb and a tender crust in just a few hours.
This is the bread to make when you’ve got guests coming over, dinner plans fell through, or you suddenly realize you’re out of bread. To speed things up, we use a little commercial yeast to help the dough rise quickly, while the sourdough discard adds a subtle depth of flavor.
It’s ideal for sandwiches or just tearing off a warm slice straight from the oven.
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Ingredients:
Adjust Servings
| 1 ¼ cups warm water (around 38°C / 100°F) | |
| About ¾ cup sourdough discard (unfed starter) | |
| 2 tbsp sugar or honey (optional, for slight sweetness) | |
| 2 tsp salt | |
| 2 tbsp olive oil or melted butter | |
| about 3 ¾ cups bread flour (or all-purpose flour) | |
| 2 tsp) instant yeast (or 10 g active dry yeast, see notes below |
Directions
1.
Step 1: Activate the Yeast
If you are using active dry yeast, you should dissolve it in the warm water along with the sugar or honey. Let it sit for about 10 minutes. It should become foamy. If you are using instant yeast, you can skip this step since you can and mix it directly with the dry ingredients.
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2.
Step 2: Mix the Dough
Next we will combine all ingredients i.e. warm water, sourdough discard, oil/butter, yeast, flour and salt. You should mix until a shaggy dough forms.
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3.
Step 3: Knead the Dough
If you knead the dough by hand, it takes about 8–10 minutes. If you have a stand mixer with a dough hook it should take about 6 minutes. If the dough is ready, it should be smooth, elastic, and slightly tacky but not sticky. If you feel it’s too wet, add 1 tbsp flour at a time. And then again, if it feels too dry, add 1 tsp water at a time.
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4.
Step 4: First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Then cover the bowl with a cloth and let the dough rise in a warm spot until it has doubled in size. It should take about 1.5 hours, sometime1 hour is enough.
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5.
Step 5: Shape the Loaf
To shape the loaf, gently punch down the dough and roll it into a rectangle. Then tightly roll it up into a loaf and place it seam-side down in a 9×5-inch loaf pan. Cover the pan and let the loaf rise again until it is puffy and about 1 inch above the pan’s rim. This should take 30 to 45 minutes.
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6.
Step 6: Bake it!
Preheat the oven to 375°F (190°C). Bake the loaf for 30–35 minutes. Loaf should be golden brown and when you tap is it should make a hollow-sound.
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7.
Step 7: Let It Cool & Slice It
Let the loaf cool in the pan for about 10 minutes and then transfer it to a wire rack. It is important to allow it cool completely before slicing, otherwise the loaf might have a bit gummy texture.
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