This sourdough discard sandwich bread is tried and true! I make it at least once a week for my family and it is a recipe I know by heart. It is the most consistent, fluffy, delicious loaf of bread I've ever had and I know you will love it too!
This sourdough sandwich bread is perfect for sourdough French toast or even my sourdough pumpkin French toast for Thanksgiving and Halloween if you are feeling festive.
If you are looking for a sourdough discard burger or sourdough discard hot dog bun recipe, you are in luck! My bun recipes are beloved in my home and used all year round. Looking for something sweeter? Try my sourdough discard cinnamon swirl bread.
Ingredients
- Flour
- Water
- Butter
- Active Dry Yeast
- Sourdough Discard
- Salt
- Sugar
Instructions
Substitutions
- Butter: Use a non-dairy butter like Country Crock's plant butter. I've also had great luck using that brand in frosting.
Variations
- Flour: I personally would recommend either all-purpose or bread flour for this recipe. If you are looking to add some whole grains into the mix, try swapping out 100-150 grams of the flour in this recipe with whole wheat flour. I find that this amount will give your bread the pronounced flavor of whole wheat bread while still retaining the softness you would look for in a classic sandwich loaf.
FAQ
You can turn any bread (or, honestly, any baked good) into a “discard” recipe by using a very simple formula.
Sourdough starter is essentially half flour and half water, so when adding sourdough discard into an already established recipe, all you will need to do is take out half of the weight of the starter you are adding from the flour and half of the weight from the liquid. Here is an example:
Let’s say a recipe calls for 500 grams of flour and 250 grams of liquid and you want to add 100g of sourdough starter to the recipe. First, you would divide the desired weight of the starter in half, which is 50 grams. Next, you would need to subtract 50 grams from the flour and 50 grams from the liquids in the recipe. This will leave you with 450 grams of flour and 200 grams of liquid. I hope that makes sense!
The reason that sourdough bread typically takes so long to rise is that we are relying on active, wild yeast as the leaven which takes longer than standard yeast because it has to be fed and activated. Standard yeast is typically already active and only needs about 5 minutes or so to be ready for baking by just adding water and maybe a little sugar as well.
Since this recipe uses sourdough discard rather than an active starter, it won’t be able to create the rise needed in the dough, so we must supplement with an alternative leavening ingredient: active dry yeast.
Quick Sourdough Discard Sandwich Bread
Equipment
- Stand Mixer optional
- Dough hook attachment
- Kitchen Scale
- Loaf Pan Roughly 9x4
- Plastic wrap
Ingredients
- 250 mL Water
- 1 tsp Active Dry Yeast
- 4 tablespoon Unsalted Butter - Softend 56g
- 2 tablespoon Sugar 25g
- ⅓ Cup Unfed Sourdough Discard 100g
- 500 g All-Purpose Flour
- 1 ½ teaspoon Salt 10g
Instructions
Make the dough
- Add the yeast and warm water (110-120 degrees Fahrenheit) to the bowl of a stand mixer or mixing bowl. Add sugar and yeast to the water and mix with a fork until combined (its okay if its clumpy). Let it sit for 5 mins or until the yeast blooms.250 mL Water, 1 teaspoon Active Dry Yeast, 2 tablespoon Sugar
- Add the remaining ingredients into the bowl of your mixer (I just dump it all in) and turn your mixer on the lowest setting with the dough hook attachment.4 tablespoon Unsalted Butter - Softend, ⅓ Cup Unfed Sourdough Discard, 500 g All-Purpose Flour, 1 ½ teaspoon Salt
- Let the mixer do its thing until it forms a soft, smooth ball. Allow it to knead for another 8-10 minutes (always monitor your mixer to make sure it doesn't overheat. I've let dough knead for much longer than this with no issues, so I don't think it is likely to happen)
First rise
- Lightly grease a medium bowl and place your ball of dough inside, coating all of it with the butter or oil (this is to prevent it from sticking to your bowl). Cover the bowl with plastic wrap and let it sit for 1-2 hours or until doubled.
Second rise
- Line or grease a loaf pan and set aside. Turn your risen dough out onto a lightly floured surface and gently stretch it into a rectangle (the short side of the rectangle should be roughly the length of the loaf pan; it does not matter how long the length of the rectangle is.)Roll the dough up the length of the rectangle and you will be left with a roll of dough the length of the pan. Pinch the seam and tuck the ends before transferring the dough to the prepared pan.
- Cover with plastic wrap and a clean tea towel, and let rise for another hour or two until it is nice and puffy over the top of the pan**.
Bake
- Once the dough has fully risen, preheat your oven to 375°F and bake for 30 minutes or until golden brown.
- Allow the bread to cool in the pan for 10 minutes and then transfer it to a cooling rack. Allow it to cool fully before cutting for the best results!
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