Introduction

This sourdough discard bread is a fantastic way to use up unfed sourdough starter while baking a simple, crusty loaf. With just a few ingredients and minimal hands-on time, you’ll have fresh bread perfect for sandwiches or to enjoy with butter.

A single round loaf of bread with a golden-brown crust, showing a rough, cracked texture on the top layer revealing a lighter, fluffy inside beneath the crust. The bread sits on wrinkled white parchment paper, positioned on a white marbled surface, giving it a rustic and fresh-from-the-oven look. The crust is crisp with shades of warm brown and slight darker spots from baking, highlighting the crunchy outer layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups bread flour or all-purpose flour
2 teaspoons salt
1 teaspoon instant yeast (or active dry yeast, proofed)
½ cup sourdough discard (unfed)
1 cup warm water (90-95°F)
1 tablespoon olive oil

Instructions

Step 1: In a large bowl, whisk together the flour, salt, and instant yeast. If using active dry yeast, dissolve it in the warm water with ½ teaspoon sugar and let it sit for 5-10 minutes before mixing with the other ingredients.
Step 2: Add the sourdough discard and warm water to the dry ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms. Use your hands to bring it fully together—it should be soft and slightly sticky.
Step 3: Lightly rub the olive oil on the dough to prevent sticking, turning it until it is completely coated. Cover the bowl with plastic wrap or a towel and let the dough rise in a warm spot until doubled in size, about 1-2 hours.
Step 4: Lightly flour your counter and hands. Turn the dough out gently, fold the sides toward the center, then flip it seam-side down. Pull the dough toward you while rotating to create surface tension. Place the shaped dough on parchment paper and score the top about ¼-inch deep with a sharp knife.
Step 5: Preheat your oven to 425°F. Place the loaf with the parchment into a Dutch oven, cover it, and let it rise for 30 minutes as the oven heats up.
Step 6: Bake the covered loaf for 40 minutes. Then remove the lid and bake uncovered for an additional 5-10 minutes until the crust is golden and crusty and the internal temperature reaches 200°F.
Step 7: Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. Enjoy your fresh homemade sourdough discard bread!

Tips & Variations

Using a Dutch oven creates steam which helps develop a crisp crust, but if you don’t have one, you can bake the loaf on a baking stone or sheet and add a pan of hot water to your oven for steam.
If you want a more sour flavor, let the dough rise longer or refrigerate it overnight before shaping.
Feel free to add herbs, garlic, or seeds into the dough for extra flavor and texture.

Storage

Store the bread wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight bag for up to 2 months. Reheat slices in a toaster or oven to refresh the crust.

How to Serve

A round loaf of bread with a golden brown crust sits on crinkled white parchment paper. The top layer of the bread shows a deep crack revealing a soft, fluffy, lighter yellow interior with a rough, textured surface. The crust has a slightly rough and uneven look with varied shades of brown and orange. The setting is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just proof the active dry yeast by dissolving it in warm water with a bit of sugar and letting it sit for 5-10 minutes until it becomes frothy before mixing it with the other ingredients.

What is sourdough discard?

Sourdough discard is the portion of starter you remove during refreshment to keep your starter at a manageable amount. It’s unfed and can be repurposed in recipes like this bread to add flavor and reduce waste.