Can I use active starter instead of discard?

Yes, active fed starter works perfectly in this easy sourdough discard sandwich bread recipe. The flavor will be slightly more tangy, but the texture remains the same.

Why is my bread dense instead of fluffy?

Dense bread usually means the dough didn't rise long enough. Make sure your yeast is fresh and give the dough the full rising time until it's truly doubled in size. Room temperature also matters, aim for 75-80°F for best results.

Can I make this without a stand mixer?

Absolutely! Knead by hand for 10-12 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky.

Can I substitute all-purpose flour for bread flour?

Yes, though the texture will be slightly softer and less chewy. Bread flour's higher protein content creates better structure in sourdough sandwich bread.

How do I know when it's done baking?

The top should be deep golden brown and the internal temperature should reach 190°F. Tap the bottom of the loaf, it should sound hollow.

Easy Sourdough Discard Sandwich Bread Recipe - Soft & Fluffy Homemade Loaf

Easy Sourdough Discard Sandwich Bread

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Soft, fluffy sandwich bread made with sourdough discard and instant yeast. Beginner-friendly recipe with no complicated techniques.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 3 hours
Yield: 1 loaf (12 slices) 1x
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups (340g) active sourdough starter or unfed discard
4 cups (500g) bread flour
1 ½ cups (350g) warm water (100-110°F)
1 ½ teaspoons (10g) salt
2 ¼ teaspoons (7g) instant yeast

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Instructions

In the bowl of a stand mixer, combine the sourdough discard, warm water, salt, and instant yeast. Mix with a dough hook or spatula until just combined, about 30 seconds.
Add the bread flour to the bowl. Mix on low speed with the dough hook until a shaggy dough forms, 2-3 minutes.
Increase 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. If kneading by hand, turn out onto a lightly floured surface and knead for 10-12 minutes.
Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
Gently deflate the dough and turn out onto a lightly floured surface. Press into a 9×5 inch rectangle. Roll up tightly into a log, pinching the seam to seal.
Place the dough log, seam-side down, into a greased 9×5 inch loaf pan. Cover loosely with plastic wrap and let rise for 45-60 minutes, or until risen about an inch above the rim of the pan.
Preheat your oven to 375°F (190°C).
Bake for 35-45 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F (87°C). If browning too quickly, tent with aluminum foil for the last 10-15 minutes.
Let the bread cool in the pan for 10 minutes before turning out onto a wire rack to cool completely before slicing, at least 1-2 hours.

Notes

Sourdough discard can be used straight from the refrigerator without feeding first.
Bread flour is recommended for best texture, but all-purpose flour can be substituted with slightly softer results.
For a softer crust, brush the top with melted butter immediately after baking.
Store at room temperature in a plastic bag for up to 3 days, or freeze sliced bread for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 0 g
Sodium: 295 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/sourdough-discard-sandwich-bread/