Easy Sourdough Discard Bread

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 Sourdough Discard Bread recipe, you can enjoy a homemade loaf of bread without any waste.

Why You'll Love This Recipe

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 You'll Need

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

1. Using a rubber spatula, mix together the sourdough discard and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined.
2. Cover with a thin, damp towel and let rest for 30 minutes.
3. 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.
4. 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

5. 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.
6. Let the dough rest for another 30 minutes.

Proof in a Banneton

7. Prepare a 8” bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour.
8. Carefully transfer your bread to the proofing basket, seam up.
9. Allow it to proof in the basket for an additional 1-2 hours at room temperature.

Bake Until Golden Brown

10. Preheat your oven to 450°F.
11. 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.
12. 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.
13. Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
14. 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

Frequently Asked Questions

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Easy Sourdough Discard Bread

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. By using sourdough discard, you're reducing food waste and creating a delicious and sustainable bread.

Prep Time30 minutes mins

Cook Time30 minutes mins

Fermenting and Proofing15 hours hrs

Total Time16 hours hrs

Course: Breads

Cuisine: American

Servings: 20

Calories: 99kcal

Author: Kelly

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Equipment

• Parchment paper sheets
• Large Rimmed Baking Sheets

Ingredients

• ½ cup sourdough starter 100 grams active and bubbly
• 1 ½ cup warm water 375 grams
• 4⅛ cup bread flour 500 grams
• 2½ teaspoons salt 12 grams

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Using a rubber spatula, mix together the sourdough discard and warm water 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.
  ½ cup sourdough starter, 1 ½ cup warm water, 4⅛ cup bread flour, 2½ teaspoons salt

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.
• 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.

Notes

This makes a large boule. I cut it in half, and then slice each half into sandwich bread slices. You can also cut the dough in half and make two smaller boules.

Sourdough 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.

Allow for 30 minutes for the initial discard and bread flour dough to relax, 2 hours for gluten development, 8 to 10 hours for fermentation, 30 minutes to relax after shaping the loaf, 2 hours for proofing the final loaf, and 30 to 40 minutes for baking.

That's approximately 16 hours total. If you prepare the dough and develop the gluten in the evening, you can let the dough ferment for the 8 to 10 hours while you sleep. Then, the next day, shape the dough, allow the shaped dough to proof a second time, and bake.

Nutrition

Calories: 99kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 292mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.2mg