Sourdough Discard Sandwich Bread

introduction

This sourdough discard sandwich bread is an easy loaf you can make at home. It uses leftover sourdough discard so nothing goes to waste. If you like other discard recipes, try these simple sourdough discard scones for a sweet snack: sourdough discard scones.

why make this recipe

You save the discard from your starter and make soft sandwich bread. This bread is cheaper than store bread and tastes fresh. It is simple and works for beginners. It fits many meals—toast, sandwiches, or with soup.

how to make Sourdough Discard Sandwich Bread

Ingredients :

• 3 cups all-purpose flour
• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 2 tablespoons olive oil

Directions :

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Add the sourdough discard and olive oil, mixing until combined.
3. Gradually add flour and salt, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Preheat your oven to 350°F (175°C).
7. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Cover and let it rise again for about 30-45 minutes.
9. Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. Allow to cool before slicing. Enjoy your homemade sourdough discard sandwich bread!

how to serve Sourdough Discard Sandwich Bread

Slice the bread thin for sandwiches or thick for toast. Serve with butter, jam, or cheese. It also works well with soups and salads. For a soft sandwich loaf idea, see this quick recipe for an easy soft sandwich bread: easy sourdough sandwich bread.

how to store Sourdough Discard Sandwich Bread

Let the bread cool fully before storing. Keep it in a bread box or a sealed bag at room temperature for 2-3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw slices at room temperature or toast from frozen.

tips to make Sourdough Discard Sandwich Bread

• Use warm water, not hot, to wake the yeast.
• Measure flour by spooning into the cup and leveling. Too much flour makes bread dense.
• Knead until the dough feels smooth and springs back.
• Give the dough time to rise in a warm place. Cold kitchens slow the rise.
• Brush the top with a little oil before baking for a softer crust.

variation (if any)

• Add 1-2 tablespoons honey instead of sugar for a mild flavor change.
• Stir in 1/4 cup seeds (sunflower or flax) into the dough for texture.
• Use half whole wheat flour for a heartier loaf (may need a little more water).

FAQs

Q: Can I skip the yeast?
A: You need the yeast here to get a good rise quickly. Skipping it will give a denser loaf.

Q: Can I use active starter instead of discard?
A: Yes, but active starter may add more tang. You may need to adjust water if starter is thicker.

Q: How long does dough need to rise?
A: First rise is about 1-2 hours until doubled. Second rise is 30-45 minutes. Times can vary by room temperature.

Q: Can I make this in a bread machine?
A: You can use a bread machine on dough cycle, then shape and bake in a loaf pan for best crust.

Conclusion

For more ideas and tips, see these full guides: Sourdough Discard Sandwich Bread – Farmhouse on Boone and Sourdough Discard Sandwich Bread. These pages offer extra notes and photos to help you.

Sourdough Discard Sandwich Bread

This sourdough discard sandwich bread is an easy and delicious loaf made with leftover sourdough discard, perfect for sandwiches or toast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 10 slices

Course: Breakfast, Lunch, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Bread Ingredients

• 3 cups all-purpose flour Spoon flour into the cup and level to avoid dense bread.
• 1 cup sourdough discard Utilize leftover sourdough starter.
• 1 cup warm water Use warm water, not hot, to activate yeast.
• 2 tablespoons sugar Can substitute with honey for a sweeter taste.
• 2 teaspoons salt Adds flavor to the bread.
• 1 tablespoon active dry yeast Essential for the bread to rise properly.
• 2 tablespoons olive oil Brush the top with olive oil for a softer crust.

Method

 

Preparation

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Add the sourdough discard and olive oil, mixing until combined.
3. Gradually add flour and salt, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Baking

1. Preheat your oven to 350°F (175°C).
2. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
3. Cover and let it rise again for about 30-45 minutes.
4. Bake in the preheated oven for 30-35 minutes, or until golden brown.
5. Allow to cool before slicing. Enjoy your homemade sourdough discard sandwich bread!

Notes

Let the bread cool fully before storing. Keep it in a bread box or a sealed bag at room temperature for 2-3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw slices at room temperature or toast from frozen. Variations include stirring in 1/4 cup seeds for texture or using half whole wheat flour for a heartier loaf.