Sourdough Discard Sandwich Bread – Soft, Easy, and Delicious

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Baking homemade bread is always rewarding, and this sourdough discard sandwich bread is a great way to make use of extra sourdough discard while still enjoying the convenience of yeast. The result is a soft, flavorful loaf with just a hint of sourdough tang, perfect for everyday use. If you love baking but don’t always have time for a long fermentation process, this recipe is a great alternative.

If you’re new to sourdough baking, you might be wondering what sourdough discard is. It’s simply the portion of a sourdough starter that is removed during feeding to maintain balance. Instead of throwing it away, you can use it in recipes like this one! If you don’t have a starter yet, check out my guide on how to make a sourdough starter to get started.

Why Use Sourdough Discard and Yeast?

Sourdough discard adds subtle depth of flavor and a slightly improved texture, making the bread softer and more aromatic. However, since discard alone doesn’t always provide enough rise in a short time, adding a small amount of yeast ensures a predictable and quicker fermentation. This means you get the benefits of sourdough without the extended wait time.

Benefits of Sourdough Discard in Sandwich Bread

One of the best things about this bread is its balance between texture, taste, and simplicity. Here’s why you’ll love it:

Soft and fluffy texture: This sourdough discard sandwich bread rises beautifully, creating a tender crumb that’s perfect for sandwiches and toast.
Delicious mild tang: The sourdough discard adds depth without overpowering the bread’s natural flavor.
Faster and easier than traditional sourdough: You get a great texture and taste without long fermentation times.
A sustainable way to use discard: Instead of discarding part of your sourdough starter, you can use it to make this soft, delicious loaf.

How to Use and Store the Bread

This bread is ideal for sandwiches, toast, or even French toast. It stays fresh for a few days at room temperature and can be frozen in slices for easy use. If you’ve been looking for a practical way to make use of your sourdough discard, this loaf is a great solution.

For more creative ideas on using sourdough discard in your baking, check out this helpful guide on The Clever Carrot.

If you’re interested in more ways to bake with sourdough, you might also like my post on how I made my first sourdough bread, where I share my experience and lessons learned.

Try this sourdough discard sandwich bread out and let me know how it turns out—I’d love to hear your thoughts! Happy baking! 😊

Sourdough Discard Sandwich Bread

This sourdough discard sandwich bread combines the tang of sourdough discard with the reliability of yeast. The result is a soft, fluffy loaf perfect for sandwiches or toast. With minimal ingredients and an easy process, this bread is a great way to use up your sourdough discard and enjoy homemade bread in less time.

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Prep Time 30

Cook Time 35

Resting Time 3

Total Time 4

Equipment

1 Bread Pan
Stand Mixer optional

Ingredients

350 g white (bread) flour
150 g whole wheat flour
100 g sourdough discard
12 g sugar
12 g salt
1 tsp instant yeast
340 g water lukewarm
1 tbsp oil

Video

Instructions

Step 1: Mix the ingredients

In a large bowl, combine the flour, sugar, salt, yeast, sourdough discard, water, and oil. Stir everything together until well incorporated.

Step 2: Knead the dough

Knead the dough until it becomes smooth and elastic. You can use a stand mixer with a dough hook or knead manually by hand for about 8-10 minutes.

Step 3: First rest and stretch & fold

Transfer the dough to a lightly oiled bowl. Perform the first round of stretching and folding, then let the dough rest for 30 minutes. After the rest, perform a second round of stretching and folding, followed by another 30-minute rest. Next, do a set of coil folds, which help develop the dough’s structure without overworking it. For all folding steps, wet your hands lightly to prevent the dough from sticking and maintain a smooth handling process. The coil folds are gentler and more effective for strengthening the dough at this stage, compared to another round of stretch and fold.

Step 4: Preshape the dough

Remove the dough from the bowl and place it on a lightly floured surface. Wet your hands lightly to prevent sticking, then degas the dough and shape it into a ball. Cover the dough and let it rest for 10-15 minutes.

Step 5: Shape the loaf

After the rest, flatten the dough into a rectangle on a lightly floured surface and degas it again. Wet your hands lightly and roll the dough into a cylinder shape to form your loaf.

Step 6: Prepare the pan

Grease a bread pan or line it with parchment paper. Carefully place the shaped dough into the prepared pan.

Step 7: Proof the bread

Cover the dough and allow it to proof for 60-90 minutes, or until it has risen and nearly doubled in size.

Step 8: Score the dough

Lightly flour the surface of the bread and score it with a sharp knife or bread lame. For easier scoring, you can freeze the bread for 15-30 minutes before this step.