Sourdough Discard Bread

Quick note

This is a simple bread you can make with sourdough starter discard. If you like other discard recipes, try these chocolate-chip sourdough scones for a sweet treat.

introduction

This recipe makes a soft, good loaf using sourdough discard. It uses few ingredients. You can bake it in one hour of hands-on time and a little rising time. It is good for toast, sandwiches, or with soup.

why make this recipe

You make this to use extra starter discard instead of throwing it away. It saves food and makes fresh bread with a mild tang. The dough is simple and uses common pantry items.

how to make Sourdough Discard Bread

You mix the discard with warm water and sugar, add flour and salt, then knead until smooth. Let the dough rise until doubled, shape it, let it rise again, and bake until golden. The steps are easy and clear for a first timer.

Ingredients :

1 cup sourdough starter discard, 3 cups all-purpose flour, 1 cup warm water, 2 teaspoons salt, 1 tablespoon sugar, 1 tablespoon olive oil

Directions :

1. In a large bowl, combine the sourdough starter discard, warm water, and sugar. Stir until mixed.
2. Add the flour and salt to the mixture, and mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
5. Preheat the oven to 375°F (190°C).
6. Shape the risen dough into a loaf and place it in a greased loaf pan.
7. Let it rise again for about 30 minutes.
8. Bake in the preheated oven for 30-35 minutes or until golden brown.
9. Allow to cool before slicing.
   
   

how to serve Sourdough Discard Bread

Slice and serve warm with butter. Use it for sandwiches or toast. It also goes well with soup or stew. If you want a sweet side, look at this sourdough discard cinnamon bread for a flavored option.

how to store Sourdough Discard Bread

Let the bread cool fully. Store in a bread box or a paper bag at room temperature for 2-3 days. For longer storage, wrap well and freeze slices up to 3 months. Thaw at room temperature or toast from frozen.

tips to make Sourdough Discard Bread

• Use warm water, not hot, to help yeast activity.
• Knead until the dough is smooth and elastic.
• Let it rise in a warm, draft-free spot.
• Check the loaf by tapping the bottom — it should sound hollow when done.
• Cool fully before slicing to keep the crumb set right.

variation (if any)

• Add 1/2 cup seeds (sunflower, flax) for texture.
• Mix in 1 cup grated cheese and herbs for a savory loaf.
• Replace 1/2 cup flour with whole wheat for a heartier bread.
• Make smaller rolls instead of one loaf; bake 20-25 minutes.

FAQs

Q: Can I use any sourdough discard?
A: Yes. Use active discard or refrigerated discard. The flavor may vary slightly.

Q: Do I need commercial yeast?
A: No. This recipe uses the starter discard and time for rise. If your discard is not active, add a pinch of instant yeast.

Q: How long does the dough need to rise?
A: About 1-2 hours for the first rise until doubled, then 30 minutes after shaping.

Q: Can I make this without kneading?
A: You can try a no-knead method, but this recipe is written for a short knead for best texture.

Q: Can I bake at a different temperature?
A: You can bake at 350°F for a bit longer, but check the loaf for a golden crust and hollow sound.

Conclusion

For more ideas and similar simple discard breads, see this guide: The Easiest Sourdough Discard Bread You’ll Ever Make! – The … and this no-knead method: The Easiest No-Knead Sourdough Discard Bread – Farmhouse on ….

Sourdough Discard Bread

A soft, mild tang bread made easily with sourdough starter discard and common pantry ingredients.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: Bread, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup sourdough starter discard Use active or refrigerated discard.
• 3 cups all-purpose flour May substitute some for whole wheat flour.
• 1 cup warm water Use warm, not hot, water.
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon olive oil For greasing.

Method

 

Preparation

1. In a large bowl, combine the sourdough starter discard, warm water, and sugar. Stir until mixed.
2. Add the flour and salt to the mixture, and mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
5. Preheat the oven to 375°F (190°C).
6. Shape the risen dough into a loaf and place it in a greased loaf pan.
7. Let it rise again for about 30 minutes.
8. Bake in the preheated oven for 30-35 minutes or until golden brown.
9. Allow to cool before slicing.

Notes

Slice and serve warm with butter, in sandwiches, or as toast. For longer storage, wrap well and freeze slices up to 3 months. Thaw at room temperature or toast from frozen.