Sourdough Discard Sandwich Bread
A soft, fluffy sandwich loaf made using unfed sourdough discard for flavor, but leavened primarily with commercial yeast for reliability and speed. Perfect for toast, sandwiches, or French toast. Great way to reduce food waste!
Bread
Bread
Soft, fluffy sandwich loaf.
1 Loaf
2 hrs, 30 mins
50 mins
3 hrs, 20 mins
Equipment
Dry Measuring Cups
Measuring Spoons
Ingredients
3/4 Cup of Water, Warm
1 Tablespoon of Organic Cane Sugar, Or Honey
2 teaspoons of Active Yeast
1 Cup of Sourdough Discard
2 Tablespoons of Butter, Melted Or Neutral Oil
1 1/2 teaspoons of Salt
3-3 1/4 Cups of All-Purpose Flour
Instructions
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Activate Yeast (if using active dry):In a bowl, combine warm milk, sugar, and yeast. Let it sit 5–10 min until foamy.
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Mix Dough:In a large mixing bowl (or stand mixer), combine sourdough discard, milk mixture, melted butter, and 3 cups of flour. Add salt.
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Knead:Knead by hand (8–10 minutes) or in mixer (5–6 minutes) until dough is smooth and elastic. Add more flour as needed if sticky.
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First Rise:Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
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Shape:Punch down dough, shape into a log, and place in a greased 9x5 inch loaf pan.
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Second Rise:Cover and let rise until dough domes about 1 inch over the rim of the pan (about 45–60 minutes).
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Bake:Preheat oven to 350°F (175°C). Bake for 30-45 minutes until golden brown and hollow-sounding when tapped. Internal temp: ~190–200°F.
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Cool:Remove from pan and let cool on a wire rack at least 1 hour before slicing.
Notes
- Flavor boost: Older discard (sourer) gives more tang—adjust to taste.
- Milk vs. Water: Milk gives richer, softer crumb; water gives lighter, chewier loaf.
- Oil/Bread Wash: Brush top with melted butter after baking for a soft crust.
- Add-ins: Try mixing in herbs, shredded cheese, or seeds.
- Make it overnight: Refrigerate the shaped loaf and bake the next day for better flavor.