Sourdough Discard Sandwich Bread

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Soft, sourdough discard sandwich bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.ย 

sourdough discard sandwich bread on a table with a napkin

If you’re looking for a way to use up sourdough discard, this recipe is it! No need to have active, bubbly starter for this sourdough discard sandwich bread recipe. It’s quick. It’s easy, it’s delicious…and perfectly sliceable for sandwiches.

Whether you are fixing peanut butter and jelly, a BLT, or a loaded meat and cheese sandwich, this is the sandwich bread you need.

About this Sourdough Discard Sandwich Bread recipe:

We call this a “lazy” sourdough discard bread. If you are looking for an artisan sourdough sandwich bread, this is not it. Those type of loaves have to rise overnight. This recipe is for when you want a quick loaf of bread, which is why it still uses yeast.

This sourdough recipe isn’t as chewy as an artisan loaf, but if you use bread flour has a chewier texture than traditional white bread. It’s a great way to use up sourdough discard since it still has yeast to help it rise.

Once you have the sourdough starter discard, mixing the bread is just like any other bread. This is an easy recipe we’ve made over and over again and had turn out perfectly every time. I love how the crust browns into a beautiful color that reminds me of autumn.

This bread is perfect alongside a bowl of soup, as French toast, in casseroles and sliced for sandwiches.

Sourdough Starter Discard

It’s important to know that you need a sourdough starter before you make this homemade bread. Active starter takes at least 48 hours, but has better flavor the longer it sits. You can find complete instructions on how to make sourdough bread starter here.

As you grow the active sourdough starter, you remove a portion of the starter and feed it. The part you removed is called “discard” and can be used in recipes along with another leavening agent (like in our sourdough pie crust and sourdough pumpkin pancakes. You still get that great sourdough flavor with less work!

The sourdough does not have to be active to use in this recipe. The same as with our whole wheat sourdough bread. Use the sourdough discard.

Tips for this Sourdough Discard Sandwich bRead

When I mix up yeast breads I use my stand mixer to knead the dough. If you happen to have a bread maker, you could use the dough setting and knead the dough that way.

But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes.

  • About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate. Be sure it isn’t too hot!
  • About the yeast: The most important thing to remember about yeast is to make sure it is fresh. There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. Our favorite yeast is Red Star Platinum Yeast. It produces beautiful, tall loaves, every time. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix.
  • About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour. If you want your bread softer in texture you can use all-purpose flour. The recipe calls for 4 ½ cups of flour. The dough should be slightly tacky when you touch it. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. I wouldn’t add more than an additional ½ cup flour. The more flour you add, the drier and harder your bread will be.
  • About rising bread dough: To allow the bread dough to rise until it is almost double in size. I like to set my oven to 170ยบ for a minute or two to let it warm. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. Close the oven door and your dough will have a cozy, warm place to rise. My dough normally takes about 30-35 minutes to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. Temperature, humidity and altitude can all play a part in how long it takes bread dough to rise.
  • The second bread dough rise: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan. Either size will work. Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them. Preheat the oven while the dough rises so they are ready to pop in the oven.
two loaves of sourdough discard sandwich bread

Bread Wash

To get this lovely golden brown color on this sourdough loaf, whisk together an egg and one tablespoon of water. Brush this on top of the loaf before baking. You can also brush a tablespoon of oil on top of the loaf of bread once the bread loaves have risen. The oil gives it a soft crust.

Read our complete guide to bread washes to see different results you can get on your sourdough discard sandwich loaf.

This is what bread looks like when you cut it while it is hot. It smooshes! But sometimes it is soooo worth it. It’s unbeatable with melted butter and honey on top.

closeup of a soft piece of sourdough discard bread with butter

How to Store Sourdough Discard Sandwich Bread

Store any leftovers in an airtight container at room temperature for up to 4 days.

You can also freeze this bread. Wrap once in plastic wrap, then wrap again in foil or another airtight container. Freeze for up to 2 months. When you are ready to use it, thaw the bread completely at room temperature before opening the packaging to ensure the bread stays fresh.

face on shot of sourdough bread
face on shot of sourdough bread

Sourdough Discard Sandwich Bread

4.80 from 269 votes
Soft, chewy sourdough discard sandwich bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.ย 
Servings 20
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 50 minutes
Total Time 1 hour 40 minutes

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Ingredients
 

For the bread:

  • 1 1/2 cups warmed milk (110-115 degrees Fahrenheit) 12 ounces
  • 2 1/2 teaspoons instant yeast (I love Red Star Platinum) 7 grams
  • 1 cup sourdough starter (discard works great in this recipe) 250 grams
  • 1/4 cup canola oil 2 ounces
  • 1 teaspoon salt 6 grams
  • 1 tablespoon granulated sugar 12 grams
  • 1/2 teaspoon baking soda 3 grams
  • 4 1/2 cups bread flour (plus an additional ½ cup for handling the dough) 585 grams

For the bread wash:

  • 2 tablespoons canola oil OR
  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk. 1 ½ cups warmed milk, 1 cup sourdough starter
  • Add the sourdough starter, canola oil, salt, sugar, baking soda and flour. 1 cup sourdough starter, ¼ cup canola oil, 1 teaspoon salt, 1 tablespoon granulated sugar, ½ teaspoon baking soda, 4 ½ cups bread flour
  • Using the dough hook attachment, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.ย 
  • Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl with a tea towel and allow the dough to do its first rise in a warm place for 30 minutes or until double.
  • Divide and shape the dough into two loaves and place them seam side down in greased 8ร—4 or 9ร—5 loaf pans. You can also line the pans with parchment paper for easy removal. Cover the loaf pans and allow the dough to rise for another 20 minutes.
  • Preheat the oven to 400ยบF.
  • Uncover the bread pans. To get a lovely golden brown color, whisk together an egg and one tablespoon of water. Brush this on top of the loaf before baking. OR you can also brush a tablespoon of oil on top of the loaf of bread once the bread loaves have risen. 2 tablespoons canola oil OR 1 large egg, 1 tablespoon water
    Both will give you a brown top, but the egg wash makes a shiny top.
  • Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
  • Allow the loaves to cool 10 minutes in the pans, then move them to a wire cooling rack to cool completely. Store in an airtight container.

Notes

*If you don’t have a stand mixer, just mix the ingredients in a large mixing bowl and then knead by hand for 5 minutes.
**We call this a “lazy” sourdough bread. If you are looking for an artisan sourdough bread, this is not it. Those type of loaves have to rise overnight. This recipe is for when you want a quick loaf of bread, which is why it still uses yeast.**
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making two loaves, each being cut into 10 pieces. 1 serving is 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 156kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Calcium: 25mg | Iron: 1.3mg
Course Bread
Cuisine American
Calories 156
Keyword comfort food, sourdough
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.80 from 269 votes (170 ratings without comment)
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Claudia Mortensen
2 years ago

Does this have to have the baking soda in it, since it has sourdough starter, and yeast in the dough? If so, can you please explain to me why? Thank you.

Grandma Rose
3 years ago

5 stars
Ok- hands down- what a beautiful, delicious loaf of bread! I had a small amount of dough left and cut out fall leaves to put on top! The grandkids love this! I took the pan of rolls and froze them. Did that after first rise, shaped and froze. These will be a Christmas gift to my grandkids! Thank you so very much for your recipes!
Grandma Rose

Joy
3 years ago

We’ve made this bread twice, now. The children love it!

I’m wondering- Can I use water instead of milk in this recipe?

Orchid
3 years ago

5 stars
This recipe is really good!!
My sourdough starter wouldnโ€™t rise and I was getting tired waiting๐Ÿ˜ฌ. I decided to make a regular bread and this recipe perfect!! Thank will definitely save this forever and ever.
I added 1 more tblsp of sugar since we like ours on a little sweet side and it was good โค๏ธ
Thank you for thisโค๏ธโค๏ธโค๏ธ

Eileen
3 years ago

I substituted the milk with coconut milk in making this recipe, I found there to be nothing noticeable in the finished product! Yummy either way:))

Jennifer Lobo
3 years ago

Wondering if you can omit the yeast and just let it ferment in the fridge for a few days? Or should I just find a different recipe?

Marsha B
3 years ago

5 stars
Love this recipe! So great for using up extra sour dough starter while waiting to make your Artisan Sourdough. I followed the recipe exactly the first time. Then I substituted 1 1/2 cups whole wheat flour for some of the white flour. Delicious. I make 4 mini-loaves from the recipe.

Steve Olson
3 years ago

Love the idea of being able to use up the sourdough discard, but is it really needed? I bake sandwich loaves with very similar amounts of the other ingredients, and they also make great bread. Seems to me its just way to use up the discard. Not complaining at all, just an observation. BTW, did your recipe just this morning, they turned out wonderful!

Last edited 3 years ago by Steve Olson
Kris
3 years ago

Please help! Iโ€™ve tried this recipe twice, both times Iโ€™ve got a good rise with each rise. However, when I remove the tea towel or oiled (sprayed) plastic wrap, the dough will deflate a bit, and deflate even more as I bake the bread.

Virlene
3 years ago

Great recipe. Have to say was a bit intrigued by the use of the tiny amount of baking soda, but allowed that it’s purpose was similar to adding it when using buttermilk…anyway, made recipe as written for first time and it was easy, delicious and my family enjoyed it. It will now be my go to for my discard as I only make actual “sourdough bread” about once/twice a week. What a way to use up discard. I just put it in a container that lives in my fridge, when I get a cup, time to make the sandwich bread.… Read more »

Last edited 3 years ago by Virlene
Teri
3 years ago

5 stars
I just posted a comment on how easy this recipe was to make. It rose well and turned out great. Thank you!!

Teri
3 years ago

I have this dough proofing for the first rise. So easy to make. Perhaps those who say it is not sour enough have not let the starter sour for enough days. Thank you for an easy recipe. It is important to be thankful someone shares a recipe that they have tested.

Simone
3 years ago

My go-to bread recipe when I have sourdough discard! Really light, fluffy, and delicious. I usually use 3.5 cups of AP flour and 1 cup of white wheat flour, and this ratio seems to work really well. I also double the salt per some of the comments. I’m a single person so usually keep my bread in a bag in the fridge after the first few days to avoid mold – this bread keeps super well and toasts up nicely. Thanks for this great recipe!

Last edited 3 years ago by Simone
Ellen
3 years ago

5 stars
Luv this as itโ€™s so easy! Would you please clarify – on the 2nd rise is the rest time 20min as stated in the recipe or until it has doubled in the bake pan?

Brian
3 years ago

Does the baking soda add to the rise/leavening. I like your recipe except I would like it a little more sour so I would like to omit the baking soda which I know takes away some of the sourness. But I donโ€™t wanna take away from the leavening affect. Also, Iโ€™m wondering if being in a high-altitude affects the rise of the dough? I live in Utah and I had to let it rise quite a bit longer than the recipe called for and I still think it needed a longer rise and I didnโ€™t get as good an oven… Read more »