Using sourdough discard is a fantastic way to reduce waste while enjoying the delicious tang and texture of sourdough in your bread baking. This easy sourdough discard sandwich bread recipe yields a soft, tender, and sliceable loaf that’s perfect for sandwiches, toast, or any bread need. It requires just a few simple ingredients and takes about 2 to 3 hours from start to finish, making it a quick option for fresh homemade bread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – I used fresh, room-temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams).
- Instant yeast – This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry. Active dry yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster, but not quite as fast as rapid-rise yeast.
- Bread Flour – You technically can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
- Water – Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Honey-A touch of honey adds a hint of natural sweetness, helps the loaf brown, and keeps it soft and moist for days. You can swap it out for the same amount (in grams) of regular or cane sugar if you prefer.
Baking Time For Sourdough Discard Sandwich Bread
| Time | Process |
| 3:00 PM | Mix and knead the dough |
| 3:10 PM | First Rise |
| 4:10 PM | Shape & Second Rise |
| 4:35 PM | Bake |
How to Make Sourdough Discard Sandwich Bread
7. Bring to room temperature before slicing. Enjoy!
How to Store:
To store your sourdough discard sandwich bread, first let it cool completely. Then keep it at room temperature in an airtight plastic bag or container for up to 3 days to maintain softness and freshness. For longer storage, freeze the whole loaf or slices in a freezer-safe bag for up to 2 months, removing as much air as possible. When ready to eat, thaw at room temperature or toast slices directly from frozen. Avoid refrigerating as it can dry out the bread faster. This method helps preserve the bread’s soft texture and tasty crumb.
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Why You’ll Love This Recipe:
Make-ahead school lunches:
This sourdough discard sandwich bread is perfect for make-ahead school lunches because it’s soft, slices easily, and stays fresh for days, making it ideal for packed sandwiches. The fermentation process makes it easier to digest and helps nutrients absorb better, so it’s a healthier choice for kids. Plus, using discard reduces food waste and adds a subtle tang that kids love. It’s a simple, wholesome way to make lunch prep easier and tastier.
A beautiful domed or square top and soft slices that cut clean:
This sourdough discard bread features a gorgeous domed or square top, thanks to proper shaping and rising techniques. Its soft crumb ensures easy, clean slices perfect for sandwiches or toast, making it both visually appealing and functional. The balanced texture and crust create an inviting bread that looks as good as it tastes.
Quick and easy:
This recipe is quick and easy, requiring minimal hands-on time with simple steps that fit smoothly into busy schedules. Using sourdough discard and instant yeast speeds up the rising process while still delivering great flavor. It’s perfect for bakers of any skill level looking for a reliable, fuss-free homemade bread.
FAQs
Can I use all-purpose flour instead of bread flour?
Can I knead the dough by hand instead of using a stand mixer?
Absolutely! You can knead by hand, but it may take a few extra minutes compared to a stand mixer. Knead until the dough feels elastic and silky.
Do I need to bring the sourdough discard to room temperature before using it?
You can use sourdough discard straight from the fridge. For best results, let it come to room temperature for more even incorporation, but recipes are forgiving with cold discard as well.
Why does this recipe use yeast when it has sourdough discard?
How long does the recipe take?
Can I freeze this bread after baking?
Sourdough Discard Sandwich Bread Recipe
Equipment
- Stand Mixer
- Straight Edge Bowl
- 8.5 x 4.5 Inch Loaf Pan
Ingredients
- 100 grams sourdough discard room temperature 1/3 cup
- 300 grams warm water 110 degrees F 1 1/4 cups
- 550 grams bread flour scant 4 cups
- 57 grams unsalted butter melted 4 Tablespoons
- 25 grams honey 1 Tablespoon
- 9 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Instructions
Make Dough
- To the bowl of a stand mixer with a dough hook, add all of the ingredients and mix on low speed for 10 minutes. The dough should be pulling from the sides of the bowl, smooth and tacky to the touch – not sticking to your hand. Alternatively, you can mix and knead the dough by hand. I would increase the time from 10 to 15 minutes.
- 550 grams bread flour,100 grams sourdough discard, room temperature,300 grams warm water (110 degrees F),57 grams unsalted butter, melted,25 grams honey,9 grams salt,7 grams instant yeast
First Rise
- Place the dough in a lightly greased bowl, cover with a plastic cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. This helps to keep a tight crumb. Then, place the dough on a clean work surface.
Shape
- Stretch or roll the bread dough into a large rectangle with a rolling pin, about 9 inch x 13 inch, doesn’t have to be exact . Starting with the side closest to you, roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
Second Rise
- Gently lift the dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough with a plastic cover and allow it to rise until the dough is 1″ above the rim of the pan and looks puffy. This took 25 minutes in my 70 degree kitchen. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy.
- While the dough is rising, preheat the oven to 375 degree F.
Bake
- Bake for 30-35 minutes or until the top is golden brown and the internal temperature has reached 195 degrees F. If the top is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
- Remove the loaf from the hot oven and keep in the loaf pan for 5 minutes, before removing to cool on a wire rack. For an extra soft crust, rub butter on the top of the warm loaf. Cool until room temperature before slicing. Enjoy!
- Refer to the Sample Baking Timeline above.
Ingredients & Substitutions
- Sourdough Discard – I used fresh, room-temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams).
- Instant yeast – This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry. Active dry yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster, but not quite as fast as rapid-rise yeast.
- Bread Flour – You technically can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
- Water – Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Honey-A touch of honey adds a hint of natural sweetness, helps the loaf brown, and keeps it soft and moist for days. You can swap it out for the same amount (in grams) of regular or cane sugar if you prefer.
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