That unmistakable tang of sourdough, wrapped in the pillowy softness of classic sandwich bread. This sourdough discard loaf bread recipe transforms your neglected starter into a golden-crusted masterpiece that’s perfect for everything from morning toast to lunch sandwiches. When I first tested this in my Asheville kitchen during last year’s humid summer, the natural fermentation from the discard created these gorgeous, tiny irregular holes that caught melted butter in the most delightful way. The best part? Unlike traditional sourdough, you’ll have this loaf on your cooling rack in just a few hours.
The marriage of commercial yeast and sourdough discard gives you the best of both worlds – reliable rise and complex flavor. You’ll get that subtle sourness without waiting days for your dough to ferment. Plus, you’re saving that discard from the compost bin. That’s what I call practical kitchen magic.
Why Most People Fail This Recipe
Let’s be honest – bread can be tricky. Here are the three main pitfalls and how to avoid them:
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Temperature Troubles: Using water that’s too hot kills the yeast, while too cold means sluggish rising. Stick to 100-110°F – it should feel warm, not hot, on your wrist.
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Rushing the Rise: That first rise needs a full hour. I’ve had readers try to speed it up by cranking up the heat, only to end up with a weird, yeasty-tasting loaf. Patience pays off here.
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Fighting the Flour: Different brands of flour absorb moisture differently. Don’t be afraid to adjust. The dough should feel tacky but not sticky – like a Post-it note, not packing tape.
Why You’ll Love This Recipe
• Uses up that sourdough discard you hate throwing away
• Faster than traditional sourdough – ready in 3 hours instead of 24
• Perfect everyday sandwich bread texture with subtle sourdough complexity
• Freezes beautifully for up to 3 months
• More reliable than pure sourdough thanks to the added yeast
Key Ingredients & Why They Matter
Active Dry Yeast: This is your insurance policy. While the discard adds flavor, the commercial yeast ensures a consistent rise. Make sure it’s fresh – old yeast leads to dense bread.
Sourdough Discard: The star of our show. Use it straight from the fridge – cold discard won’t affect the recipe. The acidity tenderizes the crumb while adding that subtle tang we’re after.
Honey: More than just sweetness. Honey helps feed the yeast, keeps the bread moist, and contributes to that golden-brown crust. Plus, it extends shelf life naturally.
Butter: Just enough to enrich the dough without making it heavy. Room temperature is crucial – cold butter won’t incorporate properly.
All-Purpose Flour: You don’t need fancy bread flour here. The protein content in all-purpose flour gives us the perfect sandwich bread texture. Just make sure it’s unbleached.
Salt: Don’t skip it. Salt controls yeast growth and strengthens gluten. Without it, your bread will taste flat and have a weird texture.
Step-by-Step Instructions
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Wake Up the Yeast
Mix warm water (100-110°F), yeast, and honey in your stand mixer bowl. Let it get foamy – 5 minutes. The mixture should smell like bread baking and look creamy. -
Build the Base
Add your discard and mix until smooth. Don’t worry about temperature here. Add flour, butter, and salt. The butter should be soft enough to leave an indent when pressed. -
Develop the Gluten
Start mixing on low for 1 minute. Increase to medium-low for 7-10 minutes. Watch the dough – it should clean the sides of the bowl. Add flour by tablespoons if needed. You want tacky, not sticky. -
First Rise
Cover and let rise until doubled. About an hour in a warm spot. Your oven with just the light on works perfectly. -
Shape the Loaf
Butter your 9×5 pan generously. Press dough into a rectangle as wide as your pan. Roll it up tightly – this prevents air gaps. Press it into the pan firmly. -
Second Rise and Prep
Let it rise again until it’s an inch above the pan rim. About an hour. Preheat to 375°F during the last 15 minutes. -
Bake with Care
35-40 minutes at 375°F. Tent with foil at 20 minutes if browning too quickly. The internal temperature should hit 190-200°F. -
Cool Properly
Rest 5 minutes in the pan, then transfer to a wire rack. Don’t cut until completely cool – really!
Expert Tips & Common Mistakes
• Don’t add too much flour during kneading. A slightly tacky dough makes tender bread.
• Skip the egg wash. This loaf browns beautifully on its own.
• Watch the second rise carefully. Over-proofing leads to collapse.
• Use a thermometer to check doneness. The bottom should sound hollow when tapped.
Storage & Reheating
Store in a bread bag at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months. Thaw slices at room temperature or pop frozen slices directly in the toaster.
Perfect Pairings
Serve warm with cultured butter and local honey for breakfast. Makes incredible grilled cheese sandwiches with sharp cheddar. Perfect for classic BLTs when tomatoes are in season.
Variations & Substitutions
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Whole Wheat Version: Replace up to 1 cup of all-purpose flour with whole wheat flour. Add 2 extra tablespoons of water.
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Cinnamon-Raisin: Add 1 cup raisins and 1 tablespoon cinnamon with the flour. Soak raisins in hot water first.
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Herb-Enriched: Mix in 2 tablespoons fresh herbs (rosemary, thyme, or sage) during the final kneading.
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Dairy-Free: Replace butter with olive oil. The texture will be slightly different but still delicious.
FAQ
Can I use active sourdough starter instead of discard?
Yes, but reduce the water by 2 tablespoons. Active starter contains more moisture and can make the dough too wet.
Why didn’t my bread rise as high as expected?
Check your yeast’s freshness and make sure your water temperature is right. Also, ambient temperature affects rising time – in winter, you might need an extra 15-30 minutes.
Can I make this without a stand mixer?
Absolutely. Knead by hand for 12-15 minutes until the dough passes the windowpane test. The texture should be smooth and elastic.
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Final Words
This sourdough discard loaf bread recipe bridges the gap between quick breads and traditional sourdough. It’s the perfect way to maintain your starter without waste, while creating something truly special for your table. Remember: good bread takes patience, but it’s worth every minute.
Easy Sourdough Discard Loaf Bread Recipe
Ingredients
Equipment
Method
- Mix warm water, yeast, and honey in a stand mixer bowl. Let it get foamy for about 5 minutes.
- Add your sourdough discard and mix until smooth.
- Add flour, butter, and salt, then mix on low for 1 minute followed by medium-low for 7-10 minutes.
- Cover and let the dough rise until doubled, about an hour in a warm spot.
- Butter a 9×5 pan, shape the dough, and press it into the pan.
- Let it rise again until an inch above the pan rim, about an hour, then preheat to 375°F.
- Bake for 35-40 minutes at 375°F, tent with foil if browning too quickly.
- Cool for 5 minutes in the pan, then transfer to a wire rack and let cool completely before slicing.