Ever felt guilty dumping sourdough discard into the sink like yesterday’s news? Same! That’s why this sourdough discard bread recipe is a straight-up kitchen revolution—rescue that tangy waste and turn it into a crusty loaf that makes store bread feel embarrassed.
Picture this: you refresh your starter, end up with a jar full of discard, and suddenly think, “Dump it?” Nope. Instead, you bake this sourdough discard bread recipe and get a loaf that’s crispy outside, tender inside, and full of funky, fermented flavor. Who knew kitchen scraps could be this glorious?
Why this sourdough discard bread recipe is awesome
This loaf is a kitchen win because it’s:
- Waste-reducing magic—turns discard into delicious.
- Tangy flavor without the wait—no long ferment, just instant gratification.
- Super simple—no starter build, no patience test.
- Versatile AF—toast, sandwiches, dip-worthy; loves all spreads.
Seriously, this loaf helps you bake smart and scrumptious.
Ingredients
- 2 cups sourdough discard (unfed)
- 3 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar or honey
- 2 tsp instant yeast
- ¾–1 cup warm water (110 °F)
- 2 Tbsp melted butter or olive oil
Key substitutions:
- Gluten-free? Use 1:1 GF blend + 1 tsp xanthan gum.
- Dairy-free? Use olive oil instead of butter.
- For sweetness? Swap sugar with maple syrup.
Tools & kitchen gadgets used
- Large mixing bowl – dough HQ
- Whisk & rubber spatula – mix and fold
- Measuring cups & spoons – don’t guess
- Stand mixer with dough hook (optional) – saves effort
- 9×5″ loaf pan – classic shape
- Bench scraper – clean edges
- Kitchen towel or plastic wrap – let it rise
- Pastry brush – optional butter glaze
- Cooling rack – crisp crust FTW
(Affiliate picks: dough scraper, loaf pan, measuring set.)
Step-by-Step Instructions
1. Combine flour, salt, sugar, instant yeast, and sourdough discard in bowl.
2. Add water (start with ¾ cup) and melted butter; stir until shaggy dough forms.
3. Knead until smooth and elastic—8 mins by hand or 4–5 mins in mixer.
4. Cover and let rise in a warm spot for about 1 hour, until doubled.
5. Punch down dough, shape into a loaf, and place seam-side down in pan.
6. Rise again for 30–45 mins, until puffy and near the top of pan.
7. Bake at 375°F (190°C) for 30–35 mins, until golden and hollow-sounding.
8. Glaze with butter right out of the oven. Cool 10 mins in pan, then finish on rack.
Calories & Nutritional Info (per slice, 12 slices)
- Calories: ~200
- Carbs: 30 g
- Protein: 6 g
- Fat: 6 g
- Fiber: 1 g
- Note: Using olive oil cuts saturated fat; discard adds a probiotic tang.
Common Mistakes to Avoid
- Too much water? Dough becomes sloppy. Add water slowly.
- Not kneading enough? Texture stays dense—knead till elastic.
- Skipping second rise? Loaf will be flat and sad.
- Removing too early? Interior stays gummy—tap for that hollow clue.
Variations & Customizations
- Garlic & Herb Discard Loaf: Add 1 tsp garlic powder + 1 Tbsp fresh herbs.
- Cheesy Discard Bread: Fold ½ cup shredded cheddar in dough.
- Whole Beer Bread Discard: Replace ½ cup water with beer for malty flavor.
- Seeded Discard Loaf: Mix ¼ cup sunflower or pumpkin seeds for texture boost.
FAQ Section
1. What is sourdough discard?
It’s the extra starter you remove before feeding. Slightly tangy, perfectly usable.
2. Can I use fed starter?
Yes, but adjust water since fed starter is thicker.
3. Do I need to feed starter first?
Nope! Use discard as-is—flavor and texture rock.
4. How to store leftover bread?
Keep in cloth bag at room temp for 2 days; freeze beyond that.
5. Can I freeze dough?
Yes! Freeze after shaping and thaw before baking.
6. Is this vegan?
Use oil instead of butter and sugar instead of honey.
7. Can I skip yeast?
Not in this recipe—you bake fast, so need extra yeast.
Final Thoughts
So there you have it—a sourdough discard bread recipe that’s smart, tasty, and kitchen-sustainable. Turn that bin-bound goo into loaf-bound greatness. Time to slice, slather butter, and pat yourself on the back. Bake it, share it, tag me in your crumb pics—you’re officially a discard hero.