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If you love our Sourdough Sandwich Bread but need a recipe without the bulk ferment, you’re going to love this Sourdough Discard Sandwich Bread! It’s soft and fluffy with the familiar sourdough tang, but comes together in just a couple of hours! It’s the perfect sourdough discard sandwich bread recipe for grilled cheese, turkey sandwiches, or enjoying with butter.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
Sourdough sandwich bread seems to be one of the first things new sourdough bakers try to tackle. What could be better than your favorite gut-healthy sourdough that’s been fermenting all night long?
It’s a wonderful thought, and it sounds simple.
But sourdough sandwich bread, simple though it may seem, is one of the more difficult sourdough bread recipes to master. Long-fermented sourdough sandwich bread, even done perfectly, doesn’t have the same consistency as conventional bread from the store, mostly because store-bought bread is filled with fillers and preservatives that make it the same consistency as a cumulo-nimbus while slowly poisoning you from the inside.
It can take a few tries to get homemade sourdough bread to a consistency that feels familiar to us.
Sourdough discard sandwich bread, however, is much more forgiving and doable for sourdough beginners, thanks to a bit of help from our good friend, yeast!
Sourdough discard sandwich bread is light, fluffy, and reliable. Everything a busy sourdough baker needs. You can serve it up for breakfast with butter and jam or use it as a base for grilled cheese or your favorite club sandwich.
Let me tell you all about it.
Why You’ll Love This Sourdough Sandwich Bread
- Soft, fluffy crumb that stays tender for days
- Mild sourdough flavor the whole family will love
- Made with sourdough discard and yeast for a reliable rise
- Perfectly sliceable for sandwiches, toast, and grilled cheese
- Makes two generous loaves that are great for meal prep or freezing
Ingredients You’ll Need for Sourdough Discard Sandwich Bread
Like all my favorite recipes, this sourdough discard sandwich bread uses pantry staples you probably have on hand!
- Sourdough discard: Adds flavor without making the bread overly sour.
- All-purpose flour or bread flour: Creates a light, fluffy crumb ideal for sandwich bread.
- Milk + water: Milk adds tenderness while water keeps the dough balanced.
- Active yeast: Ensures a consistent rise, especially when using discard.
- Butter: Adds richness and softness to the crumb.
- Honey: Light sweetness and improved browning.
- Salt: Balances flavor and strengthens the dough.
How to Make Sourdough Discard Sandwich Bread
Step 1: Activate the yeast. Combine the water, milk, yeast, honey, and sourdough discard in a large bowl. Stir until smooth, then let it rest for 10 minutes, until foamy.
Step 2: Mix and Knead. Add the flour, butter, and salt.
- If using a stand mixer: Mix the dough with a dough hook on medium speed until smooth and elastic, about 8–10 minutes.
- If kneading by hand: Turn the dough out on a lightly floured surface and knead for 10–12 minutes, until soft and elastic.
Step 3: First rise. Transfer the dough to a greased bowl, cover with plastic or a damp dish towel, and let rise in a warm place for 60-90 minutes, or until doubled.
Step 4: Shape the loaves. Gently punch down the dough, divide it into two equal pieces, and shape them into loaves. I like to do this by flattening it into a rectangle, then rolling it up along the long side. Place the loaves into greased loaf pans or loaf pans lined with parchment paper.
Step 5: Second Rise. Cover and let the loaves rise for 1 hour, until puffy and domed above the pan edges.
Step 6: Bake. Bake at 360°F for 40 minutes, until golden brown and baked through. Cool completely before slicing.
Tips for Soft, Fluffy Sourdough Discard Sandwich Bread
- Knead until the dough is smooth and elastic to fully develope the gluten.
- Let the dough rise in a warm place. If your house is below 70 degrees farmheit, try putting it on a heating pad set to low.
- Don’t rush the second rise! The second rise is important for height and crumb.
- Shape the loaves tightly for better height and even slices.
- Allow the bread to cool fully before slicing to avoid a gummy crumb. This is the hardest part, but it’s worth it!
Storage & Freezing Instructions
- Store cooled loaves at room temperature in an airtight container or bread bag for up to 3 days.
- Refrigeration is not recommended for sandwich bread because it can dry it out.
- Freeze whole or sliced loaves for up to 3 months, then thaw at room temperature.
Variations & Substitutions
- Whole wheat: Replace up to 25–30% of the flour with whole wheat flour.
- Dairy-free: Use plant-based milk and vegan butter.
- Slightly sweeter loaf: Increase the honey slightly.
- One-loaf batch: Halve the recipe and bake in a single loaf pan.
How to Use Sourdough Discard Sandwich Bread
- Dip it in eggs and milk for Sourdough French Toast.
- Slice it up for Sourdough French Toast Casserole.
- Dry it out for Sourdough Bread Crumbs.
- Cube and toast it for Sourdough Stuffing (honestly, my favorite!).
- Use it for PB&Js, sourdough grilled cheese with tomato soup, or club sandwiches with avocado oil mayo.
- Slather it with an inappropriate amount of butter.
FAQs about Sourdough Discard Sandwich Bread
Can I use active starter instead of discard?
Yes, active starter will work, though the bread may rise a little faster. Just keep an eye on it!
Why add yeast to sourdough sandwich bread?
Because this bread uses sourdough discard, it relies on active yeast to rise.
How do I keep sourdough sandwich bread soft longer?
Proper kneading, enough fat, and storing the bread airtight once cooled will help it stay soft.
Sourdough Discard Sandwich Bread
Ingredients
- 270 grams warm water (1 cup + 2 tbs)
- 175 grams warm milk (3/4 cup)
- 260 grams sourdough discard (1 cup)
- 8 grams active yeast (2 1/2 tsp)
- 817 grams flour (all-purpose or bread flour, about 6 1/2 cups)
- 5 tbs melted butter
- 1/3 cup honey
- 2 1/2 tsp salt
Instructions
- Activate the yeast: In a large bowl, combine the water, milk, yeast, honey, and sourdough starter. Stir until smooth. Let it rest for about 10 minutes, until the mixture looks foamy and active
- Mix the Dough: Add the flour, softened butter, and salt to the bowl.If using a stand mixer: Fit the mixer with the dough hook and mix on low speed until combined. Increase the speed to medium and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.If kneading by hand: Stir until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 10–12 minutes, until smooth, soft, and elastic.
- First Rise: Transfer the dough to a lightly greased bowl. Cover and place the dough in a warm spot to rise for 60-90 minutes, or until it has doubled in size.
- Shape the Loaves: Gently punch down the dough and divide it into two equal portions. I like to do this by flattening it into a rectangle, then rolling it up along the long side. Place the loaves into greased loaf pans or loaf pans lined with parchment paper.
- Second Rise: Cover and let the loaves rise in a warm place for 1 hour, until puffy and domed just above the rim of the pans.
- Bake: Preheat the oven to 360°F (182°C). Bake for 40 minutes, until golden brown and the loaves sound hollow when tapped.
- Cool: Remove from the pans and cool completely on a wire rack before slicing.
Sourdough Sandwich Bread Didn’t Turn Out Quite Right? Try:
Why is My Sourdough Not Rising?
Why is My Sourdough Bread Gummy? (And how to Fix it)
Why is My Sourdough Starter Not Rising?
Why is My Sourdough So Sticky? (And How to Fix it!)
Sourdough Discard Sandwich Bread will be a Staple!
If you’re always on the lookout for healthy pantry staples, this sourdough discard sandwich recipe will be your new favorite. It’s reliable, healthy, and soft enough that your family will reach for it again and again. Use it for the kids’ PB&J, grill it up for grilled cheese, or serve it with a generous slather of butter (my favorite!). Happy baking, friends!
[…] Sourdough discard sandwich bread […]
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