This sourdough discard sandwich bread is a simple, beginner-friendly recipe that combines leftover sourdough discard with commercial yeast to create a soft, fluffy, and lightly tangy loaf. Unlike traditional sourdough, which requires long fermentation and careful maintenance of an active starter, this bread is straightforward and ready in just a few hours.
Perfect for sandwiches, toast, or served alongside soups and stews, this bread has a light texture, slightly chewy crumb, and rich buttery flavor. The optional overnight fermentation allows for an even deeper, more complex taste, making it a versatile recipe that can fit any schedule.
Why You’ll Love This Recipe
- Uses sourdough discard – Reduces waste while adding mild tangy notes.
- Quick and easy – Ready in a few hours, unlike traditional sourdough.
- Soft and fluffy texture – Perfect for sandwiches and toast.
- Beginner-friendly – No advanced sourdough techniques required.
- Flexible process – Option to refrigerate overnight for enhanced flavor.
Preparation Phase & Tools to Use
Essential Tools and Equipment
To ensure smooth preparation and baking, gather the following tools:
- Mixing bowls – For combining ingredients.
- Kitchen scale – Ensures precise measurements.
- Wooden spoon or spatula – For mixing the dough.
- Dough scraper – Helps with kneading and shaping.
- Stand mixer with dough hook (optional) – Speeds up kneading.
- Loaf pan (9×5 inches) – Shapes the bread.
- Parchment paper – Prevents sticking.
- Damp kitchen towel or plastic wrap – Covers dough during rising.
- Oven thermometer – Ensures accurate baking temperature.
- Wire rack – Allows proper cooling after baking.
Ingredients List
Main Ingredients
| Ingredient | Amount | Function |
|---|---|---|
| Lukewarm water | 120g (½ cup) | Activates yeast and hydrates dough |
| Lukewarm milk | 120g (½ cup) | Adds richness and softens the crumb |
| Instant yeast | 7g (2 ½ tsp) | Provides a reliable rise |
| Granulated sugar | 25g (2 tbsp) | Feeds the yeast and enhances flavor |
| Bread flour | 406g (3 ¼ cups) | Provides structure and chewiness |
| Sourdough discard | 100g (½ cup) | Adds mild tangy flavor |
| Salt | 8g (1 ½ tsp) | Strengthens gluten and enhances taste |
| Butter (room temp) | 45g (3 tbsp) | Improves softness and adds richness |
Note: Use a kitchen scale for accurate measurements. US cup measurements are approximate and may vary based on packing differences.
Step-by-Step Directions
1. Mixing & First Rise
- In a large bowl, combine lukewarm water, milk, sugar, and yeast.
- If using active dry yeast, let it sit for 5-10 minutes until foamy.
- If using instant yeast, proceed immediately.
- Add the flour, sourdough discard, and salt. Mix with a wooden spoon or spatula until a shaggy dough forms.
- Add the softened butter and knead by hand (or use a stand mixer) until fully incorporated.
- Transfer to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic.
- Place dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Optional: Refrigerate overnight for enhanced flavor and texture.
2. Shaping & Second Rise
- Punch down the dough and turn it onto a lightly floured surface.
- Flatten into a rectangle slightly shorter than the loaf pan length.
- Fold the top third of the dough down and press to seal. Repeat this two more times to create a tight structure.
- Place the shaped dough seam-side down in a parchment-lined loaf pan.
- Cover loosely and let rise until it doubles in size and reaches about 1 inch (2.5 cm) above the rim of the pan.
- Be careful not to overproof, especially in a warm environment.
3. Baking
- Preheat the oven to 350°F (180°C) while the dough rises.
- Bake for 35 minutes until deep golden brown.
- If the top browns too quickly, tent with foil after 20 minutes.
- The bread is fully baked when:
- It sounds hollow when tapped on the bottom.
- Internal temperature reaches 200°F (94°C).
- Remove from the pan and let cool completely on a wire rack before slicing.
Final Notes
- Storage: Keep in an airtight container at room temperature for 4-5 days, or freeze for up to 3 months.
- For a stronger sourdough flavor: Refrigerate the dough overnight before baking.
- To refresh texture: Lightly toast slices or warm in the oven at 300°F (150°C) for 5 minutes.
How to Serve Sourdough Discard Sandwich Bread
This bread’s light texture and balanced flavor make it suitable for a variety of uses. Here are some great ways to enjoy it:
1. Classic Sandwiches
The soft crumb and slight chewiness make this bread ideal for sandwiches. Try it with:
- Turkey, cheese, and avocado
- Classic peanut butter and jelly
- Ham and Swiss with Dijon mustard
- Egg salad or chicken salad
- BLT with crisp bacon, lettuce, and tomato
2. Toast with Spreads
Toast a slice and add any of the following for a simple yet satisfying meal:
- Butter and honey
- Jam or fruit preserves
- Peanut butter or almond butter
- Avocado with a sprinkle of salt and red pepper flakes
- Cream cheese with smoked salmon
3. French Toast & Bread Pudding
This bread’s soft but sturdy crumb soaks up custard beautifully, making it an excellent base for French toast or bread pudding. Slice thick, soak in a mixture of eggs and milk, then pan-fry until golden brown.
4. Dipping & Pairing with Soups and Stews
A warm, crusty slice pairs well with comforting soups and stews. Use it to soak up broths or enjoy it alongside:
- Tomato soup
- Butternut squash soup
- Chicken noodle soup
- Beef stew
- Lentil soup
5. Grilled Cheese & Melts
The slight tang from the sourdough discard enhances the flavor of melted cheese, making this bread an excellent choice for grilled cheese sandwiches. Pair with cheddar, mozzarella, or gouda for a gooey, satisfying meal.
Common Mistakes & How to Avoid Them
Even with a simple recipe, a few missteps can impact the final result. Here are common mistakes to watch for and how to fix them:
1. Overproofing the Dough
Issue: If the dough rises for too long, it can collapse during baking, resulting in a dense loaf.
Solution: Keep an eye on the dough during the second rise and bake when it has risen just 1 inch above the rim of the pan.
2. Underproofing the Dough
Issue: If the dough doesn’t rise enough, the bread can be dense and tight-crumbed.
Solution: Ensure the dough doubles in size during the first rise and reaches the proper height before baking.
3. Adding Too Much Flour
Issue: Too much flour can make the dough dry, leading to a tough loaf.
Solution: Use a kitchen scale for precise measurements and only add extra flour if the dough is too sticky to handle.
4. Not Kneading Enough
Issue: If the dough isn’t kneaded properly, it won’t develop enough gluten, leading to a dense loaf.
Solution: Knead until the dough is smooth, soft, and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
5. Cutting the Bread Too Soon
Issue: Slicing the bread while it’s still warm can make it gummy and ruin the texture.
Solution: Let the loaf cool completely on a wire rack before cutting to allow the crumb to set properly.
Side Dish Recommendations
This bread pairs well with a variety of side dishes. Here are some great options to serve with it:
1. Caesar Salad
A crisp Caesar salad with romaine lettuce, parmesan cheese, and creamy dressing pairs perfectly with a slice of fresh sourdough discard bread.
2. Tomato Basil Soup
A bowl of rich, creamy tomato soup with a grilled cheese sandwich made from this bread is a classic combination.
3. Scrambled Eggs
Soft, buttery scrambled eggs served with toasted sourdough discard sandwich bread make for a comforting breakfast.
4. Cheese Platter
Pair slices of this bread with cheeses, fresh fruits, and cured meats for a simple yet elegant appetizer.
5. Roasted Potatoes
Crispy, herb-roasted potatoes make a great side for a sandwich or toast topped with eggs.
6. Steamed Vegetables
A side of lightly steamed broccoli, green beans, or carrots balances out a sandwich meal.
7. Hummus & Dips
Slice and toast the bread for dipping into hummus, baba ganoush, or tzatziki.
8. Fruit Salad
A bowl of fresh fruit adds natural sweetness and pairs well with a simple toast and butter breakfast.
Storage Instructions
Room Temperature Storage
- Once completely cooled, store the bread in an airtight container or a resealable plastic bag at room temperature for up to 4-5 days.
- Avoid storing it in the refrigerator, as refrigeration dries out bread faster.
Freezing Instructions
- For long-term storage, freeze the bread for up to 3 months.
- Wrap the entire loaf or individual slices in plastic wrap, then place them in a freezer-safe bag.
- To prevent freezer burn, remove as much air as possible before sealing.
How to Thaw
- For whole loaves, thaw at room temperature for a few hours before slicing.
- For individual slices, toast directly from frozen or let them sit at room temperature for 15-20 minutes.
Reheating Tips
To Refresh Softness
If the bread has become slightly stale, you can restore its texture with these methods:
- Oven: Wrap the loaf in foil and heat at 300°F (150°C) for 5-10 minutes.
- Microwave: Wrap a slice in a damp paper towel and heat for 10-15 seconds on low power.
- Toaster: For a crispy exterior, toast slices in a toaster or under the broiler for a few minutes.
Frequently Asked Questions (FAQs)
1. Can I Make This Bread Without Commercial Yeast?
Yes, but it will require a longer fermentation time. Instead of using yeast, use an active sourdough starter and allow the dough to rise for 4-6 hours at room temperature, or overnight in the fridge.
2. Can I Use Whole Wheat Flour?
Yes, but using 100% whole wheat flour will result in a denser loaf. For a lighter texture, replace up to 50% of the bread flour with whole wheat flour and increase the liquid slightly to maintain hydration.
3. Why Did My Bread Turn Out Dense?
A dense loaf can be caused by:
- Not kneading enough – The dough should be smooth and elastic before proofing.
- Overproofing or underproofing – Let the dough double in size, but not more.
- Too much flour – Use a kitchen scale to measure ingredients accurately.
4. How Can I Make the Bread More Flavorful?
For a deeper, more complex flavor:
- Refrigerate the dough overnight before shaping and baking.
- Use unsalted butter and increase the salt slightly for a richer taste.
- Experiment with mix-ins like herbs, cheese, or seeds.
5. Can I Make This Dairy-Free?
Yes! Simply replace:
- Milk with any plant-based milk (such as almond, soy, or oat milk).
- Butter with vegan butter or olive oil.
6. What If I Don’t Have a Loaf Pan?
If you don’t have a loaf pan, shape the dough into a boule (round loaf) and bake it on a baking sheet. The texture will be slightly different, but the bread will still turn out delicious.
7. Can I Double the Recipe?
Yes! Simply double all ingredients and divide the dough between two loaf pans. Baking time may need to be slightly adjusted depending on your oven.
8. How Do I Know When the Bread Is Fully Baked?
- The crust should be a deep golden brown.
- The loaf should sound hollow when tapped on the bottom.
- The internal temperature should reach 200°F (94°C) when measured with a digital thermometer.
Conclusion
This sourdough discard sandwich bread is an excellent way to use up extra sourdough starter while making a soft, fluffy, and versatile loaf. With its mild tang and buttery texture, it’s perfect for sandwiches, toast, or pairing with soups and salads.
By following proper storage and reheating methods, you can extend its freshness and enjoy homemade bread for days. Avoiding common mistakes and experimenting with variations will help you refine your baking skills, ensuring a perfect loaf every time.
Whether you’re new to baking or looking for a foolproof sourdough discard recipe, this bread is a great addition to any kitchen.
Sourdough Discard Sandwich Bread
Ingredients
- 120 g ½ cup lukewarm water
- 120 g ½ cup lukewarm milk
- 7 g 2 ½ tsp instant yeast (or active dry yeast*)
- 25 g 2 tbsp granulated white sugar
- 406 g 3 ¼ cups* bread flour or strong all-purpose flour
- 100 g approx. ½ cup sourdough discard
- 8 g 1 ½ tsp salt
- 45 g 3 tbsp room-temperature butter
Instructions
Mixing & First Rise
- In a large bowl, combine lukewarm water, milk, sugar, and yeast. If using active dry yeast, let sit for 5-10 minutes until foamy. If using instant yeast, proceed immediately.
- Add the flour, sourdough discard, and salt. Mix with a fork or wooden spoon until a shaggy dough forms.
- Add the softened butter and knead it into the dough by hand until fully incorporated.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Optional: Refrigerate overnight for enhanced flavor and texture.
Shaping & Second Rise
- Punch down the dough and turn it onto a lightly floured surface. Line a 9×5-inch loaf pan with parchment paper.
- Flatten the dough into a rectangle slightly shorter than the length of the loaf pan. Position it so the long sides are left and right.
- Fold the top third of the dough toward the center and press along the fold to seal. Repeat this folding and sealing process two more times.
- Place the shaped dough seam-side down in the lined loaf pan. Cover loosely with a kitchen towel or plastic wrap and let rise until it doubles in size and rises about 1 inch (2.5 cm) above the pan’s rim.
- Be careful not to overproof, especially in a warm environment.
Baking
- Preheat the oven to 350°F (180°C) while the dough rises.
- Bake for about 35 minutes, until deep golden brown. If the top browns too quickly, tent loosely with foil after 20 minutes.
- The bread is done when it sounds hollow when tapped and reaches an internal temperature of 200°F (94°C).
- Remove from the pan and cool completely before slicing.
Storing
- Store at room temperature in an airtight container for 4-5 days.
- Freeze for up to 3 months.
Notes
US cup measurements are approximate and may lead to inconsistencies due to packing differences.
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