Let Me Tell You About This Bread (And My Weird Attachment to It)
Hey friend! So, I’ve been making this sourdough discard sandwich bread for ages—I keep telling myself it’s just to use up leftover starter, but you know what, sometimes I make extra discard just as an excuse. Don’t judge. One time, my neighbor came over when it was baking and the smell convinced her to stay for lunch… with her dog. (By the way: dogs aren’t fans, humans devour it.) Honestly, it’s the kind of loaf that feels like a hack, because it’s so much easier than a classic rustic sourdough—no need for all-day babysitting. There have been times I’ve… well, gotten a bit overzealous and cut in before it cooled fully. Is that a crime? If so, lock me up!
Why I Keep Coming Back to This (And Why You Might Too)
I pull this out when I’m too lazy for a full-on long-fermented sourdough but want that tangy snap in a squishy sandwich bread. My family goes absolutely bonkers for it in grilled cheese (especially my teenager, who’s honestly just in it for the carbs). And when I’m feeling impatient, this bread doesn’t make me feel guilty, because it’s actually forgiving; sometimes my dough is a bit sticky and weird and still, somehow, we end up with fresh bread. Oh—and did I mention it makes my house smell a-m-a-z-i-n-g? Because it absolutely does. I used to get annoyed by sandwich loaves collapsing on me but after a few wonky looking ones, now I just toast “the ugly end” for breakfast… tastes fine to me!
What You’ll Need (With a Few Swaps & Cheeky Add-ins)
- 1 cup sourdough discard (right outta the fridge is fine, unless it’s very old and smells like gym socks… then maybe not)
- 3 cups all-purpose flour (honestly, I’ve swapped in half whole wheat when I’m feeling virtuous—it’s a bit heavier, but still good; sometimes I get wild and add a spoonful of rye!)
- 2 tablespoons sugar (white or brown, or heck, honey works too)
- 2 1/4 teaspoons instant yeast (active dry is ok, just proof in warm water first; my grandmother always swore by Red Star, but store brand works just fine)
- 1 teaspoon salt
- 3/4 cup warm milk (I use whole, but I’ve made it with almond once when I ran out—tastes a bit lighter)
- 2 tablespoons unsalted butter, melted (honestly, softened works too, and I’ve definitely used olive oil once in desperation)
Optional: sprinkle of seeds or oats for topping. Sometimes I do, sometimes I totally forget.
So, How Do You Make This Thing?
- In a big mixing bowl, toss in the flour, sugar, and salt. Give it a quick stir. I don’t sift—I know, sacrilege. (Too messy, and who actually owns a sifter these days?)
- Now I add the yeast directly to the flour if I’m using instant. If you’re using active dry, dissolve it in the warm milk, let it froth for about five minutes. No froth? Your yeast is probably on the back nine.
- Pour in the sourdough discard, warm milk, and melted butter. Mix until it comes together in a shaggy mess; I usually start with a wooden spoon, but honestly, I just dive in with my hand because it sticks less.
- Knead until smooth and stretchy, about ten minutes on a floured counter—or about one song and a half if you play music (I always end up singing along and losing track, but you’ll know when it looks like bread dough and not Play-Doh).
- Pop it in a lightly oiled bowl, cover with a tea towel (not plastic, save the planet), and let it rise in a warm spot until doubled. Should take around 1-2 hours; a bit faster if your kitchen is warm. Sometimes mine’s still chilly in spring, so I throw it in the (off) oven with the light on.
- Punch it down (my kid loves this part), shape into a loaf, and drop it into a greased 9×5 inch pan—though once I used a 8.5×4.5 and it was fine, just taller!
- Let rise again, covered, about 30-45 minutes until puffy. Don’t stress if it’s not perfectly doubled this time—it’ll still bake up nicely.
- Bake in a preheated oven at 350°F (roughly 180°C) for about 30-35 minutes. If it starts to brown too fast, tent with foil. Now, this is where I usually sneak a whiff of the kitchen and am tempted to yank it out early—resist the urge or it’s a bit gummy inside (ask me how I know).
- Turn it onto a rack and, in theory, let it cool completely. But if you’re like me, you’ll hack off a hot slice and slather with butter while standing at the counter—no shame.
Things I’ve Learned (The Hard Way)
- If your discard is super sour, the bread can have a real zing. I actually kinda like it, but the kids grumble.
- One time I forgot the salt—do not recommend. The loaf tasted flat, like eating a pillow with attitude.
- Tried using only whole wheat once… boy, it was a doorstop. Maybe don’t go full health-nut.
Some Variations I’ve Enjoyed (And One Not So Much)
- Adding shredded cheese into the dough—surprisingly awesome! I used sharp cheddar, but probably any melty cheese is great. Makes stellar toasties.
- I tried cinnamon swirl once, but I went too light on the filling—it just tasted kind of confused. Next time, LOAD IT UP.
- You can toss in a handful of chopped herbs (rosemary, thyme) for something fancy, a la bakery. I think dill works too, but I’m not dill’s biggest fan, just saying.
What If You Don’t Have Every Gadget?
Okay, yes, a stand mixer makes all this a doddle, but honestly, bare hands work (and I sort of prefer the feel). No loaf pan? I’ve used a cake tin and made a “rustic round,” which sounds fancier than it looked. I even saw someone use a casserole dish on Instagram; seemed to work, though it looked a bit—wonky. You do you.
How Do You Store This? (If You Have Any Left!)
Wrap in a clean tea towel or pop in a bread bag. Stays good at room temp a couple days, otherwise, freeze slices for easy toast. Truth: in my house we’re lucky if a loaf survives ’til breakfast the next day—so storage is honestly theoretical most weeks.
Serving It Up: My Favorite Ways
I love it fresh with real salted butter (the Irish kind if I’ve splashed out), but my kids demand PB&J. Makes a killer ham and cheese, too. Occasionally, if there’s a lonely heel left, I cube it for croutons—toss in oil, bake till crispy. That’s pocket-money savings right there.
Lessons Learned the Hard Way (So You Don’t Have To)
- Don’t rush the second rise! I once sliced in too soon—loaf was chewy and sad. Just put the kettle on and wait it out.
- Check before you bake that it’s really risen—if it springs back super fast when poked, give it a bit more time. Learned that after a couple dense loaves.
Frequently Asked (and Texted) Questions
- Can I use bubbly starter instead of discard?
Yep, you can! Actually, I think it helps with the texture. Just don’t bother feeding especially for this—waste not, want not, right? - Why did my loaf collapse in the middle?
Oh, the heartbreak. Usually it’s rising too long or too hot, or your yeast might be tired. Sometimes the dough’s too wet. It still tastes good though. - Do I need to adjust for high altitude?
Honestly, I live at sea level, but my cousin in Denver says to reduce the yeast a bit and watch the baking time. Or just blame the mountain air! - Can I double the recipe?
If your bowl is big enough—and your oven too—go for it. But, it can get unwieldy (speaking form experience: dough up to my elbows), so maybe make two batches instead. - My starter smells funky—is it still good?
If it smells like vinegar, it’s fine. If it smells like dirty socks, I’d skip it… yikes.
So give it a go! And let me know if your family fights over the crust like mine does. Also—side note—has anyone else ever named their starter? I called mine Bubbles. She’s feisty.
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 3 cups (360g) bread flour
- 2 tablespoons (30g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1 cup (240ml) warm milk
- 2 tablespoons (28g) unsalted butter, softened
- Optional: 1 tablespoon (15ml) olive oil for greasing pan
Instructions
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1In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
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2Add the sourdough discard, bread flour, salt, and softened butter to the bowl. Mix until a shaggy dough forms.
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3Knead the dough by hand or in a stand mixer for about 8-10 minutes until smooth and elastic.
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4Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
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5Punch down the dough and shape it into a loaf. Place into a greased 9×5-inch loaf pan. Cover and let rise again for 45-60 minutes.
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6Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown. Cool on a wire rack before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130cal
Protein:
4 gg
Fat:
2 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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