Easy Sourdough Discard Sandwich Bread

Easy sourdough discard sandwich bread is the perfect way to transform that jar of unfed starter sitting in your fridge into soft, fluffy loaves your whole family will love. I’ve been making this recipe every week since I realized I could skip the complicated folding techniques and still get bakery-quality results.

I’ll never forget the first time I pulled this golden loaf from my oven. The kitchen smelled incredible, and when I sliced into it the next morning for toast, the texture was so pillowy and perfect that my kids actually asked for seconds. This easy sourdough discard sandwich bread has become my go-to solution for using up starter while keeping fresh homemade bread on the counter. Unlike traditional sourdough recipes that require careful timing and patience, this beginner-friendly version uses instant yeast for a reliable rise every single time. Whether you’re new to sourdough baking or just looking for a simpler sandwich bread recipe, this method delivers consistent results without any fussy techniques.

What You’ll Need for This Sourdough Sandwich Bread

This recipe uses pantry staples you probably already have, plus that sourdough discard you’ve been wondering what to do with. I always pull my discard straight from the fridge without feeding it first, which makes this incredibly convenient for busy baking days.

• 1 ½ cups (340g) active sourdough starter or unfed discard
• 4 cups (500g) bread flour
• 1 ½ cups (350g) warm water (100-110°F is ideal for activating yeast)
• 1 ½ teaspoons (10g) salt
• 2 ¼ teaspoons (7g) instant yeast
• Stand mixer with dough hook (or mix by hand)
• 9×5 inch loaf pan
• Parchment paper
• Plastic wrap or damp towel

Pro tip from my kitchen: I recommend using bread flour for the best texture and structure in your sourdough discard sandwich bread. The higher protein content creates that perfect chewy crumb we all love. If you only have all-purpose flour, it’ll still work, just expect a slightly softer, less structured loaf. For greasing bowls and pans, I prefer using softened butter or neutral oil like vegetable or canola.

How to Make This Simple Sourdough Bread

I recommend starting with all your ingredients at room temperature except the water, which should be warm to help activate the yeast. This easy sourdough discard sandwich bread comes together quickly with minimal hands-on time.

Step 1: In the bowl of a stand mixer, combine the sourdough discard, warm water, salt, and instant yeast. Mix with a dough hook or a spatula until just combined, about 30 seconds. The mixture will look shaggy and loose at this point.

Step 2: Add the bread flour to the bowl all at once. Mix on low speed with the dough hook until a shaggy dough forms, roughly 2-3 minutes. Don’t rush this step, let the flour fully hydrate.

Step 3: Increase the speed to medium-low and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. You’ll know it’s ready when you can stretch a small piece into a thin translucent membrane without it tearing immediately. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.

Step 4: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. I like to place mine in the oven with just the light on for a consistent warm environment.

Step 5: Gently deflate the dough by pressing it down with your fingertips, then turn it out onto a lightly floured surface. Press it into a 9×5 inch rectangle. Roll it up tightly into a log from the short end, pinching the seam to seal as you go. This creates the beautiful swirl pattern inside your sourdough discard sandwich bread.

Step 6: Place the dough log, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely with plastic wrap and let it rise for another 45-60 minutes, or until it has risen about an inch above the rim of the pan. This second rise is crucial for that tall, fluffy texture.

Step 7: Meanwhile, preheat your oven to 375°F (190°C). Position the rack in the lower third of your oven for even bottom browning.

Step 8: Bake the bread for 35-45 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F (87°C) when checked with an instant-read thermometer in the center. If the top is browning too quickly after 25 minutes, tent it loosely with aluminum foil for the remaining baking time.

Step 9: Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing, at least 1-2 hours. I know it’s tempting to slice into warm bread, but letting it cool completely allows the crumb to set properly for the best texture.

Perfect Pairings for Your Homemade Sandwich Bread

This soft, versatile sourdough discard sandwich bread works beautifully with both sweet and savory toppings, making it ideal for any meal of the day.

Classic PB&J: The mild tang from the sourdough discard balances perfectly with sweet jam and creamy peanut butter, creating a nostalgic lunch your kids will request again and again.

Deli Sandwiches: Stack turkey, ham, or roast beef with crisp lettuce and your favorite cheese. The sturdy texture holds up to hearty fillings without getting soggy.

Avocado Toast: Toast a thick slice until golden, then top with mashed avocado, flaky salt, and red pepper flakes. The sourdough’s subtle tang complements the creamy avocado beautifully.

French Toast: This easy sourdough discard sandwich bread makes incredible French toast because it soaks up the egg mixture without falling apart. Serve with maple syrup and fresh berries for a weekend breakfast treat.

Grilled Cheese: The soft interior and slightly sturdy crust create the ultimate grilled cheese with a perfect crispy exterior and gooey melted center.

More Sourdough Recipes to Try

If you love working with sourdough discard, there are so many delicious ways to use up that excess starter beyond bread. Try these creative sourdough discard recipes for breakfast treats like Sourdough Discard Pancakes or Sourdough Discard Breakfast Pockets for quick weekday mornings.

For more baked goods, the Sourdough Discard Naan is perfect alongside soups and curries, while Sourdough Discard Soft Pretzel Bites make fantastic snacks. Sweet lovers will enjoy the Classic Sourdough Discard Chocolate Chip Cookies or rich Sourdough Discard Brownies for dessert.

Keeping Your Sourdough Sandwich Bread Fresh

Store your cooled sourdough discard sandwich bread in a plastic bag or wrapped tightly in plastic wrap at room temperature for up to 3 days. I find that keeping it sealed helps maintain that soft texture we all love.

For reheating and serving, toast individual slices straight from room temperature, or warm the whole loaf wrapped in foil in a 300°F oven for 10 minutes. Pro tip: brushing the top with melted butter right after baking creates an even softer crust.

If you’ve baked more than one loaf, freeze the extras for later. Slice the bread completely, then place the slices in a freezer bag with parchment paper between layers. Frozen slices keep for up to 3 months and can go straight from freezer to toaster for quick breakfast toast. I recommend this method because it gives you ultimate flexibility throughout the week.

Common Questions About Sourdough Discard Bread

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