Sourdough Discard Sandwich Bread

If you have a sourdough starter, then you’re probably familiar with the never-ending question of what to do with all that sourdough discard. Most sourdough bakers hate throwing out perfectly good starter, so they’re always searching for new and creative ways to put it to use. Sourdough discard sandwich bread is one of the most satisfying solutions to that dilemma. Instead of wasting your extra starter, you can transform it into a soft, fluffy, and slightly tangy loaf that’s perfect for everything from grilled cheese to breakfast toast.

Sandwich bread is a staple in many households around the world. It’s the go-to for quick lunches, hearty breakfasts, and comforting snacks. Yet, people often resign themselves to store-bought loaves that contain preservatives, artificial flavors, and sometimes questionable ingredients. By learning to bake your own sandwich bread from sourdough discard, you’ll not only cut down on waste, but you’ll also enjoy a fresher, healthier, and tastier alternative.

One of the best parts of this recipe is that it captures the subtle, signature tang of sourdough without requiring an active, super-bubbly starter. Instead, you’ll be using the discard you typically remove during your starter’s regular feedings. While many recipes call for commercial yeast, this loaf can still be quite successful using just the natural microbes from the discard, especially if you give it enough time to rise. However, adding a little bit of active dry yeast can help ensure consistent results, especially if your discard is not super-strong or if you’re in a hurry.

In this article, we’ll guide you through every step of the process—choosing the right ingredients, mixing and kneading the dough, shaping the loaf, and baking to perfection. We’ll also share pointers for storing the bread to keep it fresh and for slicing it in a way that preserves the soft crumb. By the end of this guide, you’ll be equipped with all the knowledge you need to bake a delicious loaf of sourdough discard sandwich bread from scratch.

Why You’ll Love This Recipe

• Zero Waste Approach: If you’ve been tossing out your extra starter, this recipe will make you feel good about using every bit of your sourdough discard. Not only is it more economical, but it’s also an environmentally friendly way to handle surplus starter.
• Soft and Fluffy Texture: Traditional sourdough can sometimes be dense, which is delicious in certain loaves. However, for a sandwich bread, we’re aiming for something lighter and airier. This recipe strikes that perfect balance, delivering a soft crumb without compromising on flavor.
• Easy to Work With: You don’t need to be an expert baker or have an extensively trained sourdough starter for this recipe. As long as you have some discard on hand and a few basic ingredients, you can whip up a loaf that rivals any store-bought sandwich bread.
• Healthy and Wholesome: Homemade bread gives you full control over the ingredients, so you can avoid preservatives, artificial colors, and excessive additives. Baking your own bread allows you to keep things natural and nutritious.
• Versatile: While it makes an amazing sandwich loaf, this bread can also be used for toast in the morning, a quick snack with butter and jam, or a side to soups and stews. It’s a multi-purpose loaf that fits into any meal of the day.
• Distinct Sourdough Tang: Even though this recipe uses discard—often considered weaker than an active starter—the bread still has a subtle tang and complexity that you can’t get from ordinary yeasted bread.

Ingredients

Before diving into the step-by-step instructions, let’s break down the essential ingredients you’ll need. Each one plays a critical role in flavor, texture, and the final appearance of your sourdough discard sandwich bread.

1. Sourdough Discard (1 cup)
   • This is the star of the show. The discard provides natural yeast and a subtle sour flavor. Even if it’s not super-active, it still contributes to both the flavor and fermentation process.
2. All-Purpose Flour (3½ cups to 4 cups)
   • All-purpose flour is versatile and provides a good balance of protein for structure while still creating a tender crumb. You may need a bit more or less flour depending on the humidity in your kitchen and the consistency of your discard.
3. Warm Water (¾ cup)
   • Warm water helps activate the yeast and bring the dough together. Make sure it’s not too hot, as excessive heat can kill yeast and beneficial bacteria. Aim for around 100–110°F (37–43°C).
4. Active Dry Yeast (1 teaspoon, optional)
   • This ingredient is completely optional but highly recommended if your discard is not very strong or you’re on a tighter schedule. It helps speed up the rising process and ensures a consistent result.
5. Granulated Sugar or Honey (2 tablespoons)
   • Adding a sweetener not only enhances flavor, but also feeds the yeast, contributing to a better rise. Honey can give your loaf extra moisture and a subtle floral sweetness.
6. Salt (1½ teaspoons)
   • Salt regulates yeast activity and enhances flavor. Bread without salt often tastes flat, so make sure not to skip it.
7. Butter or Oil (2 tablespoons, melted or softened)
   • Fat contributes to the softness of the crumb. It also helps with overall flavor. Melted butter will lend a richer taste, while oil keeps it light and moist.
8. Optional Add-Ins
   • Some people love adding seeds (like flax, sesame, or pumpkin), herbs, or spices to enhance the flavor. Keep in mind that this is entirely optional and can modify the bread’s texture or taste.

How to Make Sourdough Discard Sandwich Bread

Below, you’ll find a detailed guide to help you navigate the mixing, kneading, rising, shaping, and baking stages. While it may sound like a lot, don’t worry—it’s simpler than you think once you get the hang of it!

1. Prepare Your Workspace

Begin by setting up a clean surface for kneading, and gather all your ingredients. Measuring your ingredients accurately ensures consistency in the final loaf. A kitchen scale is the most precise tool for this, but you can also use measuring cups if that’s what you have on hand.

2. Activate the Yeast (If Using)

1. In a small bowl, combine your warm water with the teaspoon of active dry yeast.
2. Add one teaspoon of sugar from the total amount you’ve measured out.
3. Stir gently and let the mixture rest for about 5 minutes.
4. Look for a light foam to form on top—this indicates the yeast is active. If you’re skipping the commercial yeast, you can just mix the discard with the water and move on to the next step.

3. Combine the Wet Ingredients

1. In a large mixing bowl, whisk together the sourdough discard, the remaining sugar (or honey), and melted butter (or oil).
2. If you used yeast, pour in the yeast mixture at this point.
3. Stir until everything is well-combined. You can use a stand mixer with a dough hook or just work by hand.

4. Add the Dry Ingredients

1. Begin adding the flour one cup at a time, stirring thoroughly after each addition.
2. Add the salt to the bowl after you’ve added about half of the flour, mixing it in so it’s evenly distributed.
3. Keep mixing until a shaggy dough starts to form.

Tip: Depending on the consistency of your sourdough discard and the humidity of your kitchen, you may need slightly more or less flour. The goal is a dough that’s soft and only a little tacky, not overly sticky.

5. Kneading the Dough

1. Once the dough comes together, turn it out onto a lightly floured surface.
2. Knead by hand for about 8–10 minutes, or use the dough hook on your stand mixer for 5–7 minutes.
3. Proper kneading develops the gluten, resulting in a structure that can trap gas bubbles and create a soft, airy loaf.

Signs of Properly Kneaded Dough:

• It should be smooth and elastic.
• When you poke it gently, the dough should slowly bounce back.

6. First Rise (Bulk Fermentation)

1. Shape the dough into a ball.
2. Lightly grease a clean bowl with butter or oil.
3. Place the dough in the bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm environment (around 75–80°F or 24–27°C) for about 1–2 hours.
4. The dough should double in size during this time.

If You Didn’t Use Commercial Yeast: The rising time could be longer, ranging from 3 to 4 hours or more, depending on how active your sourdough discard is. Be patient and keep an eye on the dough’s volume rather than strictly following a clock.

7. Shape the Loaf

1. Once the dough has doubled, gently punch it down to release excess gas.
2. Transfer it to a lightly floured surface and shape it into a rectangle roughly the width of your loaf pan.
3. Roll it up tightly, pinch the seams, and place it seam-side down into a greased 9×5-inch loaf pan.

8. Second Rise (Proofing)

1. Cover the pan with a damp cloth or plastic wrap.
2. Allow the dough to rise again in a warm spot for 45 minutes to an hour, or until it has noticeably puffed up and is peeking just over the edge of the loaf pan.

9. Preheat and Bake

1. About 20 minutes before the dough finishes its second rise, preheat your oven to 375°F (190°C).
2. Place the loaf in the center of your preheated oven.
3. Bake for 30–35 minutes or until the top is golden brown and the internal temperature reaches about 190–200°F (88–93°C).

Optional: For an extra-buttery crust, you can brush the top with melted butter immediately after removing it from the oven.

10. Cool and Slice

1. Carefully remove the bread from the loaf pan and place it on a wire rack to cool.
2. Let it rest for at least 30 minutes to an hour before slicing. Cutting into hot bread can make the loaf gummy or collapse in the center.

Serving and Storage Tips

1. Serving Suggestions

• Classic Sandwiches: Use this bread for a peanut butter and jelly sandwich, turkey and cheese, or your favorite BLT (bacon, lettuce, and tomato).
• Toast and Spreads: It makes a fantastic breakfast toast. Slather it with butter, cream cheese, nut butter, or fruit jam.
• Bread Bowls or Mini-Casseroles: If you have day-old slices, try cubing them for stuffing or bread pudding.

2. Storage Recommendations

• Room Temperature: Keep the loaf in a sealed plastic bag or bread box at room temperature for up to 4 days. Homemade bread doesn’t have preservatives, so it may not last as long as store-bought loaves.
• Freezer: For extended storage, slice the bread, place parchment paper between slices, and store them in a freezer-safe bag or container. That way, you can quickly grab individual slices without thawing the entire loaf.
• Refresh: If the bread begins to feel a bit dry, you can refresh slices by lightly toasting or warming them in the oven for a few minutes.

To ensure proper storage and handling of your sourdough discard sandwich bread, refer to King Arthur Baking’s guide on bread storage and freezing techniques for expert tips on keeping your homemade bread fresh.

Helpful Notes

• Adjusting Hydration: If your sourdough discard is very liquid or if your kitchen is quite humid, you might need slightly less water or slightly more flour. Always start with less flour and add only as much as needed to get a workable dough.
• Fermentation Times: Every kitchen environment is unique. Watch the dough rather than the clock. Rising times can vary significantly based on temperature and the strength of your sourdough discard.
• Boosting Flavor: Want more tang? Allow a longer ferment in the refrigerator overnight or reduce the yeast. A slower fermentation generally leads to a more pronounced sourdough taste.
• Yeast Substitution: If you choose not to use any active dry yeast, be prepared for the process to take longer—potentially up to 6 or more hours for your first rise. Make sure your discard is as fresh as possible to help with leavening.
• Pan Size: A standard 9×5-inch loaf pan works best, but if you only have an 8½×4½-inch pan, keep an eye on the dough during the second rise and while baking. It may require a bit less time to bake, and it could dome a bit higher.
• Gluten Development: Proper kneading is essential for structure. If you notice your loaf doesn’t rise well, it could be due to inadequate gluten development or a weak starter.
• Avoid Overproofing: Allowing the dough to overproof (rise for too long) can result in a collapsed or dense loaf. Keep an eye on it, particularly in warmer climates.

Conclusion

Sourdough discard sandwich bread is an excellent way to transform what would otherwise be a waste product into a loaf of bread that’s delicious, practical, and rewarding to bake. Whether you’re new to baking or a seasoned sourdough enthusiast, this recipe offers a convenient route to fresh, homemade bread with a wonderful tang.

By following the steps outlined—mixing, kneading, shaping, and baking—you’ll experience the joy of seeing simple ingredients turn into something wholesome and satisfying. Best of all, you’ll reduce waste by putting your sourdough discard to good use. No more guilt about throwing out starter; instead, you’ll have an irresistible loaf that’s perfect for sandwiches, toast, and everything in between.

Remember to adjust the recipe based on your local climate, personal taste, and the consistency of your discard. Don’t be afraid to experiment with different flours or add-ins (like seeds or whole grains) as you gain more confidence. With each bake, you’ll refine your technique, discover new flavor profiles, and enjoy the therapeutic nature of homemade bread.

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Sourdough Discard Sandwich Bread

Rebecca Blumer

Make the best sourdough discard sandwich bread that’s fluffy, flavorful, and perfect for zero-waste baking at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Bread

Cuisine American

Servings 1 Loaf

Calories 150 kcal

Ingredients

  

• Sourdough Discard (1 cup)
• All-Purpose Flour (3½ cups to 4 cups)
• Warm Water (¾ cup)
• Active Dry Yeast (1 teaspoon, optional)
• Granulated Sugar or Honey (2 tablespoons)
• Salt (1½ teaspoons)
• Butter or Oil (2 tablespoons, melted or softened)

Instructions

 

Prepare Your Workspace

• Begin by setting up a clean surface for kneading, and gather all your ingredients. Measuring your ingredients accurately ensures consistency in the final loaf. A kitchen scale is the most precise tool for this, but you can also use measuring cups if that’s what you have on hand.

Activate the Yeast (If Using)

• In a small bowl, combine your warm water with the teaspoon of active dry yeast.
• Add one teaspoon of sugar from the total amount you’ve measured out.
• Stir gently and let the mixture rest for about 5 minutes.
• Look for a light foam to form on top—this indicates the yeast is active. If you’re skipping the commercial yeast, you can just mix the discard with the water and move on to the next step.

Combine the Wet Ingredients

• In a large mixing bowl, whisk together the sourdough discard, the remaining sugar (or honey), and melted butter (or oil).
• If you used yeast, pour in the yeast mixture at this point.
• Stir until everything is well-combined. You can use a stand mixer with a dough hook or just work by hand.

Add the Dry Ingredients

• Begin adding the flour one cup at a time, stirring thoroughly after each addition.
• Add the salt to the bowl after you’ve added about half of the flour, mixing it in so it’s evenly distributed.
• Keep mixing until a shaggy dough starts to form.
• Tip: Depending on the consistency of your sourdough discard and the humidity of your kitchen, you may need slightly more or less flour. The goal is a dough that’s soft and only a little tacky, not overly sticky.

Kneading the Dough

• Once the dough comes together, turn it out onto a lightly floured surface.
• Knead by hand for about 8–10 minutes, or use the dough hook on your stand mixer for 5–7 minutes.
• Proper kneading develops the gluten, resulting in a structure that can trap gas bubbles and create a soft, airy loaf.
• Signs of Properly Kneaded Dough:

  – It should be smooth and elastic.

  – When you poke it gently, the dough should slowly bounce back.

First Rise (Bulk Fermentation)

• Shape the dough into a ball.
• Lightly grease a clean bowl with butter or oil.
• Place the dough in the bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm environment (around 75–80°F or 24–27°C) for about 1–2 hours.
• The dough should double in size during this time.
• If You Didn’t Use Commercial Yeast: The rising time could be longer, ranging from 3 to 4 hours or more, depending on how active your sourdough discard is. Be patient and keep an eye on the dough’s volume rather than strictly following a clock.

Shape the Loaf

• Once the dough has doubled, gently punch it down to release excess gas.
• Transfer it to a lightly floured surface and shape it into a rectangle roughly the width of your loaf pan.
• Roll it up tightly, pinch the seams, and place it seam-side down into a greased 9×5-inch loaf pan.

Second Rise (Proofing)

• Cover the pan with a damp cloth or plastic wrap.
• Allow the dough to rise again in a warm spot for 45 minutes to an hour, or until it has noticeably puffed up and is peeking just over the edge of the loaf pan.

Preheat and Bake

• About 20 minutes before the dough finishes its second rise, preheat your oven to 375°F (190°C).
• Place the loaf in the center of your preheated oven.
• Bake for 30–35 minutes or until the top is golden brown and the internal temperature reaches about 190–200°F (88–93°C).
• Optional: For an extra-buttery crust, you can brush the top with melted butter immediately after removing it from the oven.

Cool and Slice

• Carefully remove the bread from the loaf pan and place it on a wire rack to cool.
• Let it rest for at least 30 minutes to an hour before slicing. Cutting into hot bread can make the loaf gummy or collapse in the center.

Notes

Nutrition Information (Per Serving)

• Calories: ~150 kcal
• Total Fat: ~2g
• Saturated Fat: ~1g
• Protein: ~4g
• Carbohydrates: ~26g
• Fiber: ~1g
• Sodium: ~200mg

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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FAQs

Below are some of the most common questions about making sourdough discard sandwich bread. If you have additional queries, feel free to experiment or consult additional resources for further guidance.

This Sourdough Discard Sandwich Bread recipe is your gateway to delicious, homemade loaves that put your leftover starter to good use. With a fluffy crumb, rich flavor, and minimal waste, it’s sure to become a staple in your kitchen. Feel free to experiment with variations, keep track of your baking times, and adjust to your local environment. By doing so, you’ll develop a deeper understanding of the baking process and create breads that truly suit your preferences. Happy baking!