Sourdough Discard Bread is a fantastic way to reduce waste and enjoy the delicious flavor of sourdough. This simple recipe utilizes the discarded starter from your sourdough bread-making process, transforming it into a tasty and satisfying loaf.
With its tangy flavor and chewy texture, this bread is perfect for sandwiches, toast, or simply enjoying on its own.
Ingredients You'll Need
Use a higher protein bread flour, as the gluten development will make a terrific loaf of sourdough discard bread. The rest of the ingredients are water and salt, as well as some sourdough discard. Be sure to use the sourdough discard when it's the most active, not when it's deflated and hungry.
If you don't actually have a sourdough starter to discard off of, try our easy Sourdough Bread Starter Recipe to make your own from scratch. The discard is ready in 3 to 7 days to use for bread, pancakes, and more!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Sourdough Bread Baking Timeline
Count backwards from when you want to serve a loaf of hot, fresh out of the oven sourdough bread. The bulk rise and proofing phases take the most amount of time.
Allow for 30 minutes for the initial discard and bread flour dough to relax, 2 hours for gluten development, 8 to 10 hours for fermentation, 30 minutes to relax after shaping the loaf, 2 hours for proofing the final loaf, and 30 to 40 minutes for baking.
That's approximately 16 hours total. If you prepare the dough and develop the gluten in the evening, you can let the dough ferment for the 8 to 10 hours while you sleep. Then, the next day, shape the dough, allow the shaped dough to proof a second time, and bake.
How To Make Sourdough Discard Bread
This recipe is incredibly easy to make, requiring only a few basic ingredients and minimal effort. The sourdough discard adds a unique depth of flavor, while the addition of flour and water creates a hearty and satisfying loaf.
When using sourdough discard to make bread, be sure to decant off when the starter is at it's most active, bubbly state. Instead of throwing this portion out, set it in a bowl to mix with your bread ingredients. Feed your starter as usual and and set it aside.
Make The Sourdough Dough
- Using a rubber spatula, mix together the sourdough discard and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined.
- Cover with a thin, damp towel and let rest for 30 minutes.
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center. Continue to fold all around the dough – about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold over process every thirty minutes for a total of 4 times – which should take 2 hours. This develops the gluten.
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
Shape Into a Boule
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape for a boule. You can gently pull the edges out and tuck it under to help shape it.
- Let the dough rest for another 30 minutes.
Proof in a Banneton
- Prepare a 8” bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour.
- Carefully transfer your bread to the proofing basket, seam up.
- Allow it to proof in the basket for an additional 1-2 hours at room temperature.
Bake Until Golden Brown
- Preheat your oven to 450°F.
- Once the oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Transfer the parchment paper with the proofed sourdough boule to a baking sheet.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple “C” or “X” on the top works well.
- Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
- Allow bread to cool on a wire rack for at least an hour before serving.
Substitutions and Variations
Making Sourdough Discard Bread is a great way to experiment with different flours, grains, and add-ins. You can customize the flavor and texture of your bread to suit your preferences.
Plus, this recipe is a fun and rewarding way to use up leftover sourdough starter and avoid food waste.
- Experiment with different types of flour, such as whole wheat or rye.
- Incorporate herbs, spices, or seeds for added flavor.
- Try shaping the dough into baguettes or an oval loaf.
Tips for Success
Here are a few tips for making this easy sourdough discard recipe:
- Use a sourdough starter at the most active peak for the best flavor.
- If the dough is too sticky, add a little more flour.
- For a crispier crust, score the top of the bread before baking.
Serving Suggestions
This easy recipe produces a flavorful and tangy loaf of bread that's perfect for sandwiches, toast, or snacking.
Slather hot sourdough discard bread with with butter and jam. Serve with soup, stews, or a salad. Use to make our Sourdough Grilled Cheese Sandwiches or Brioche French Toast Breakfast Casserole.
Storage Options
- Store leftover bread in an airtight container at room temperature for a few days.
- For longer storage, freeze the bread and thaw when ready to use.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
Use about ½ cup of a matured, highly active sourdough discard for this recipe.
The bread is done when golden brown on top and it sounds hollow when tapped on the bottom.
The first bulk rise will take 8 to 10 hours. The discard starter will ferment with the bread dough, multiplying so to fully leaven the dough for the second proofing after the dough has been shaped.
More Delish Ideas
Easy Sourdough Discard Bread
Ingredients
- ½ cup sourdough starter 100 grams active and bubbly
- 1 ½ cup warm water 375 grams
- 4⅛ cup bread flour 500 grams
- 2½ teaspoons salt 12 grams
Instructions
- Using a rubber spatula, mix together the sourdough discard and warm water in a large bowl until thoroughly incorporated. Then add in the bread flour, and sea salt. Mix again until thoroughly combined. Cover with a thin, damp towel and let rest for 30 minutes.½ cup sourdough starter, 1 ½ cup warm water, 4⅛ cup bread flour, 2½ teaspoons salt
Ferment The Dough
- After 30 minutes, grab the side of the dough and fold it up and inwards toward the center. Continue to fold all around the dough – about 4-5 folds. Allow it to rest for another 30 minutes. Repeat this fold over process every thirty minutes for a total of 4 times – which should take 2 hours. This develops the gluten.
First Bulk Rise
- Cover the bowl with a dry thin towel, and let it rest at room temperature around (70°F) for 8-10 hours, or until it has just doubled in size or just under.
- Gently turn out the dough onto a lightly floured surface. Use your hands to cup the sides of the dough to form it into a round shape for a boule. You can gently pull the edges out and tuck it under to help shape it. Let the dough rest for another 30 minutes.
Second Proofing
- Prepare a 8” bowl or banneton (proofing basket) by placing a towel on the bottom, and lightly sprinkle with flour. Carefully transfer your bread to the proofing basket, seam up. Allow it to proof in the basket for an additional 1-2 hours at room temperature.
Baking
- Preheat your oven to 450°F.
- Once the oven is preheated, place the parchment paper over the top of the proofing basket and invert the basket upside down. Transfer the parchment paper with the dough boule to a baking sheet.
- Use a small blade to cut into the dough to help the steam escape while baking. A simple “C” or “X” on the top works well.
- Bake for 35 to 45 minutes, or until golden brown and you hear hallow 'thunk' when the crust is tapped.
- Allow bread to cool on a wire rack for at least an hour before serving.
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