Bake a fantastic loaf with our White Sourdough Discard Sandwich Bread! This recipe delivers the best of both worlds: that wonderfully distinctive, tangy sourdough flavor nestled in a soft-crusted white bread that slices perfectly for toast, makes amazing sandwiches, and so much more!
Best of all, this recipe uses ordinary all-purpose flour, comes together quickly and easily, and puts your precious sourdough discard to delicious use.
Why This Recipe Works
This White Sourdough Discard Sandwich Bread is a brilliant way to enjoy the unique flavor of sourdough in a classic white loaf that's perfect for everyday use. The flavor and shape as similar to the farm style loaves of white sourdough sandwich bread you buy in the store!
By utilizing sourdough discard with regular active or instant yeast, you can skip the long fermentation typically associated with sourdough, making it a more approachable bake for busy bakers.
- Delicious Tangy Flavor: The signature sourdough taste you crave in a white loaf.
- Super Soft Crust & Crumb: Ideal for sandwiches and easy to eat.
- Uses Sourdough Discard: A brilliant way to minimize waste from your starter.
- Relatively Quick & Easy: Enjoy homemade sourdough without a lengthy process.
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Ingredients Overview
This straightforward recipe for White Sourdough Discard Sandwich Bread calls for a handful of simple baking essentials. Warm water is crucial for activating the active dry yeast, the primary leavening agent in this bread recipe.
Sourdough discard, the tangy byproduct of maintaining a starter, adds that signature sourdough flavor. You can use all-purpose flour or bread flour to for a soft and tender crumb.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make White Sourdough Discard Sandwich Bread
Creating this White Sourdough Discard Sandwich Bread involves activating yeast and combining it with warm water and tangy sourdough discard. You'll then mix in all-purpose flour and salt to form a smooth dough, knead it briefly, and let it rise until nearly doubled.
After shaping the dough into a loaf, a second rise prepares it for baking until golden brown and perfectly soft for slicing.
Mix the Sourdough Starter
- Weigh your sourdough starter into your mixing bowl. Add the warm water and yeast and mix to combine.
- Add the flour and salt to the wet ingredients and mix until all the flour is combined. If too sticky, add a little more flour in 1 tablespoon increments.
Make The Dough
- Using a spatula or your hands, scrape the side of the bowl and pull the dough into a ball. Pull the dough from each side (right, left, top, and bottom) up and toward the center. This is called 'stitching' and helps develop the gluten.
- Cover the bowl with plastic wrap or a disposable shower cap (sold cheap on Amazon). Place in a warm location to double in size, about 2 hours.
- Once the dough has doubled in size, punch down and shape into a log to fit your loaf pan. You'll get the most uniform loaf by stretching and folding like a burrito.
Shape and 2nd Proof
- Place the loaf an oiled 9 x 5 loaf pan and cover with the shower cap again.
- At this point you can refrigerate to cold ferment for 12 to 24 hours before baking, or set in a warm location to almost double in size, about 45 minutes.
Bake and Cool
- Preheat your own to 400℉ and place your rack in the center of the oven.
- Once your loaf has proofed to almost double, place it in the preheated oven and bake for 35 to 40 minutes. To check for doneness, an instant read thermometer should read 195℉ to 205℉ in the center of the loaf.
- When finished baking, remove the loaf from the oven to a rack. Allow to cool for about 5 minutes and then turn out, placing on the rack again. Using a tablespoon, smear 2 tablespoons of butter over the hot crust top of the loaf.
- Cool completely before slicing.
Pro Tip
Resist the urge to slice hot out of the oven. Sourdough bread benefits from allowing it to cool first before slicing. You will have cleaner slices.
Serving Suggestions
This wonderfully tangy White Sourdough Discard Sandwich Bread is a fantastic base for all your favorite creations! Slice it thinly for delicate tea sandwiches filled with cucumber and cream cheese, or cut thick slices for hearty deli stacks piled high with your favorite meats and cheeses.
Toasted, it becomes the perfect crispy foundation for avocado toast or a classic peanut butter and jelly. Its mild tang also makes it a superb accompaniment to creamy soups or a fresh garden salad, ready to soak up every last bit of flavor.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- For a lighter crumb, substitute the all-purpose flour for bread flour.
- Add a few tablespoons of honey for a sweeter taste.
- For an even softer crumb, add a tablespoon of milk powder to the dry ingredients.
Related Recipes
- Sourdough Discard Whole Wheat Bread
- Sourdough Discard Pancakes
- Sourdough Discard Naan
- Easy Sourdough Discard Bread (Boule)
- Frangipane Filled Almond Muffins
Storage Options
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Let the bread cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before slicing.
Tips for Success
Here are a few tips for making this recipe:
- Ensure your yeast is fresh and active for a good rise.
- Knead just until the dough is smooth and elastic.
- A warm environment helps the dough rise properly.
Frequently Asked Questions
Active or inactive discard will work for this recipe, as the commercial yeast provides the primary leavening.
Absolutely! Garlic powder, onion powder, or Italian herbs would be tasty additions.
The loaf should be golden brown and sound hollow when you tap on the bottom. An internal temperature of 200-210°F (93-99°C) is also a good indicator.
More Bread Ideas
Get the Recipe!
White Sourdough Discard Sandwich Bread
Equipment
Ingredients
- 150 grams sourdough starter
- 350 grams water warm
- 7 grams yeast
- 500 grams all purpose flour or bread flour
- 10 grams salt
- 2 tablespoons butter for the top crust when hot from the oven
Instructions
- Weigh your sourdough starter into your mixing bowl. Add the warm water and yeast and mix to combine.150 grams sourdough starter, 350 grams water, 7 grams yeast
- Add the flour and salt to the wet ingredients and mix until all the flour is combined. If too sticky, add a little more flour in 1 tablespoon increments.500 grams all purpose flour, 10 grams salt
- Using a spatula or your hands, scrape the side of the bowl and pull the dough into a ball. Pull the dough from each side (right, left, top, and bottom) up and toward the center. This is called 'stitching' and helps develop the gluten.
- Cover the bowl with plastic wrap or a disposable shower cap (sold cheap on Amazon). Place in a warm location to double in size, about 2 hours.
- Once the dough has doubled in size, punch down and shape into a log to fit your loaf pan. You'll get the most uniform loaf by stretching and folding like a burrito.
- Place the loaf an oiled 9 x 5 loaf pan and cover with the shower cap again.
- At this point you can refrigerate to cold ferment for 12 to 24 hours before baking, or set in a warm location to almost double in size, about 45 minutes.
- Preheat your own to 400℉ and place your rack in the center of the oven.
- Once your loaf has proofed to almost double, place it in the preheated oven and bake for 35 to 40 minutes. To check for doneness, an instant read thermometer should read 195℉ to 205℉ in the center of the loaf.
- When finished baking, remove the loaf from the oven to a rack. Allow to cool for about 5 minutes and then turn out, placing on the rack again. Using a tablespoon, smear 2 tablespoons of butter over the hot crust top of the loaf.2 tablespoons butter
- Cool completely before slicing.
Notes
- Ensure your yeast is fresh and active for a good rise.
- Knead just until the dough is smooth and elastic.
- A warm environment helps the dough rise properly.
Kelly says
Delicious, I'm making this again!