Easy Sourdough Discard Bread
Imagine biting into a loaf of bread with a perfectly crispy crust and a soft, tangy interior. This sourdough discard bread is not only simple to make but also an excellent way to use up leftover sourdough starter.
Whether you’re toasting it for breakfast or serving it alongside dinner, this loaf delivers incredible flavor and texture with minimal effort.
Why this bread deserves a spot in your kitchen
- The tangy flavor from the sourdough starter adds depth without overwhelming the palate.
- A golden, crispy crust contrasts beautifully with the soft, airy interior of the loaf.
- This recipe is an efficient way to reduce waste by using sourdough discard, making it both practical and satisfying.
Ingredients you’ll need
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon instant yeast
How to make this simple loaf
Start by combining the sourdough starter discard, warm water, olive oil, and instant yeast in a large mixing bowl. Stir the mixture until all the ingredients are well incorporated.
Next, add the all-purpose flour, salt, and sugar to the wet mixture. Mix everything together until a shaggy dough forms, then transfer it to a lightly floured surface for kneading.
Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Place the kneaded dough into a greased bowl, cover it with a damp cloth, and allow it to rise in a warm area for 1-2 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C) while the dough is rising. Once the dough has risen, shape it into a round loaf and place it on a baking sheet lined with parchment paper.
Let the shaped dough rest for another 30 minutes while the oven finishes heating. Before baking, use a sharp knife to make a few decorative slashes on the top of the loaf to help it expand.
Bake the loaf in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Let the bread cool on a wire rack before slicing and serving.
Storing and enjoying leftovers
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread in slices and reheat in a toaster or oven as needed.
To refresh the crust, simply pop the bread in a preheated oven at 350°F (175°C) for a few minutes before serving.
Frequently asked questions
Can I use active dry yeast instead of instant yeast? Yes, but you’ll need to activate it first in warm water with a pinch of sugar before mixing it into the wet ingredients.
Why is my bread dense? This could be due to under-kneading or not allowing the dough enough time to rise. Make sure the dough doubles in size during the first rise.
Expert tips for success
- Use warm water—around 100-110°F (37-43°C)—to help activate the yeast without killing it.
- Let the dough rise in a warm, draft-free area to ensure consistent fermentation.
- For a shinier crust, brush the loaf with a bit of water or egg wash before baking.