Sourdough Discard Bread is a delicious and easy way to use up leftover sourdough starter. This simple recipe produces a flavorful and tangy loaf of bread that's perfect for sandwiches, toast, or as a side dish.
With this easy and delicious round boule of sourdough discard bread recipe, you can enjoy a homemade artisan loaf of bread without any waste.
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Why This Recipe Works
Sourdough Discard Bread is a great option for those who want to experiment with homemade bread without the commitment of maintaining a sourdough starter. With just a few simple ingredients and minimal effort, you can enjoy a delicious and satisfying loaf of bread.
- Easy to Make: This recipe requires minimal effort and is perfect for beginners.
- Flavorful: The sourdough starter gives the bread a tangy and delicious flavor.
- Sustainable: Using sourdough discard helps reduce food waste.
- Versatile: Serve with your favorite toppings or use for sandwiches and toast.
Ingredients Overview
To make Sourdough Discard Bread,
This recipe is a great way to reduce food waste and enjoy the benefits of homemade sourdough bread. Sourdough starter is a natural leavening agent that gives the bread a unique flavor and texture. Instead of discarding when feeding your sourdough starter, use that discard to make this no knead bread!
If you don't actually have a sourdough starter to discard off of, try our easy Sourdough Bread Starter Recipe to make your own from scratch. The discard is ready in 3 to 7 days to use for bread, pancakes, and more! Sourdough discard is a byproduct of the sourdough-making process and can be stored in the refrigerator for later use.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Sourdough Bread Baking Timeline
Count backwards from when you want to serve a loaf of hot, fresh out of the oven sourdough bread. The bulk rise and proofing phases take the most amount of time.
How To Make Sourdough Discard Bread
Making Sourdough Discard Bread is a simple process. First, combine the sourdough discard, flour, salt, and water in a bowl. Let the dough rise in a warm place until doubled in size.
Once the dough has risen, shape it into a loaf and place it in a greased baking pan. Bake the bread in a preheated oven until golden brown and cooked through. The exact baking time may vary depending on the size of your loaf and your oven temperature.
Make The Sourdough Dough
- Using a rubber spatula, mix together the sourdough discard, warm water, and yeast in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined.
- Cover with a thin, damp towel and let rest for 30 minutes.
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center. Continue to fold all around the dough - about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold over process every thirty minutes for a total of 4 times - which should take 2 hours. This develops the gluten.
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
Shape Into a Boule
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape for a boule. You can gently pull the edges out and tuck it under to help shape it.
- Let the dough rest for another 30 minutes.
Proof in a Banetton
- Prepare a 8" bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour.
- Carefully transfer your bread to the proofing basket, seam up.
- Allow it to proof in the basket for an additional 1-2 hours at room temperature.
Bake Until Golden Brown
- Preheat your oven to 450°F.
- Once the oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Transfer the parchment paper with the proofed sourdough boule to a baking sheet.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple "C" or "X" on the top works well.
- Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
- Allow bread to cool on a wire rack for at least an hour before serving.
Serving Suggestions
Sourdough Discard Bread is a versatile bread that can be enjoyed in many ways. Serve it as a side dish with soups, stews, or salads. Use it as a sandwich bread or toast it and top with your favorite toppings. For a truly indulgent experience, try pairing it with a delicious dip or spread.
No matter how you choose to serve it, Sourdough Discard Bread is sure to be a hit.
Related Recipes
- Cute Sourdough Starter Names
- How To Make A Sourdough Starter
- Sourdough Discard Naan
- Homemade Soft Flour Tortillas
- Roasted Garlic Focaccia
Substitutions and Variations
Here are some substitutions and variations you can make with this sourdough discard bread recipe:
- Experiment with different types of flour, such as whole wheat or rye.
- Add your favorite ingredients to the dough, such as herbs, cheese, or seeds.
- Try shaping the dough into baguettes or an oval loaf.
Storage Options
- Store leftover bread in an airtight container at room temperature for a few days.
- For longer storage, freeze the bread and thaw when ready to use.
Tips for Success
Here are a few tips for making this easy sourdough discard recipe:
- Use a sourdough starter at the most active peak for the best flavor.
- If the dough is too sticky, add a little more flour.
- For a crispier crust, score the top of the bread before baking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- parchment paper sheets
- Large Rimmed Cookie sheet with cooling racks
Frequently Asked Questions
Use about ½ cup of a matured, highly active sourdough discard for this recipe.
The bread is done when golden brown on top and it sounds hollow when tapped on the bottom.
The first bulk rise will take 8 to 10 hours. The discard starter will ferment with the bread dough, multiplying so to fully leaven the dough for the second proofing after the dough has been shaped.
More Bread Recipes
- Bread Machine Cheesecake Factory Bread
- Traditional Irish Blaa Rolls (Waterford Blaa Recipe)
- Bread Machine Sandwich Bread Recipe (Soft White Loaf)
- Cold Fermented Pizza Dough
Get the Recipe!
Easy Sourdough Discard Bread
Ingredients
- 100 grams sourdough starter ½ cup, active and bubbly
- 375 grams warm water 1 ½ cup
- 7 grams active yeast 2¼ teaspoons
- 500 grams bread flour 4⅛ cups
- 12 grams salt 1½ teaspoons
Instructions
- Using a rubber spatula, mix together the sourdough discard, warm water, and yeast in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined. Cover with a thin, damp towel and let rest for 30 minutes.100 grams sourdough starter, 375 grams warm water, 500 grams bread flour, 12 grams salt, 7 grams active yeast
Ferment The Dough
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center. Continue to fold all around the dough - about 4-5 folds. Allow it to rest for another 30 minutes.
- Repeat this fold over process every thirty minutes for a total of 4 times - which should take 2 hours. This develops the gluten.
First Bulk Rise
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape for a boule. You can gently pull the edges out and tuck it under to help shape it. Let the dough rest for another 30 minutes.
Second Proofing
- Prepare a 8" bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour.
- Carefully transfer your bread to the proofing basket, seam up. Allow it to proof in the basket for an additional 1-2 hours at room temperature.
Baking
- Preheat your oven to 450°F while the dough is proofing.
- Once the oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Transfer the parchment paper with the dough boule to a baking sheet.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple "C" or "X" on the top works well.
- Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
- Allow bread to cool on a wire rack for at least an hour before serving.
Kelly says
My family loved this!