Go Back
–+ servings
Sourdough Discard Bread

Delicious Sourdough Discard Bread Ready in Just 3 Hours

This Sourdough Discard Bread is a quick and easy recipe that utilizes sourdough starter, resulting in a flavorful loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups Bread Flour All-Purpose Flour can be substituted.
  • 1 teaspoon Salt Regular table salt is preferred.
  • 2 teaspoons Instant Yeast Or Active Dry Yeast.
  • 1 cup Sourdough Discard Must be unfed and fresh from an active starter.
  • 1 cup Warm Water 90-95°F for activating yeast.
  • 2 tablespoons Olive Oil Can substitute with melted butter or neutral oil.
Optional Add-ins
  • Cheese, Herbs, or Spices Customize your bread with your favorites.

Equipment

  • mixing bowl
  • Dutch oven
  • Kitchen towel
  • sharp knife
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together bread flour, salt, and instant yeast until evenly combined.
  2. Pour in the sourdough discard and warm water, stirring gently until a shaggy dough forms.
  3. Lightly coat the top with olive oil and cover the bowl with plastic wrap or a clean kitchen towel.
  4. Let the dough rise until doubled in size, about 1 to 2 hours.
  5. Gently turn the dough out onto a floured surface, fold the sides towards the center and shape it into a loaf.
  6. Score the top about ¼ inch deep.
  7. Preheat the oven to 425°F (220°C) while allowing the shaped loaf to rise for another 30 minutes.
  8. Bake covered for 40 minutes, then uncover and bake for an additional 5-10 minutes.
  9. Transfer to a wire rack and cool for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 1gIron: 1mg

Notes

Allow the bread to cool completely after baking. Cutting too soon can result in a gummy texture, diminishing the loaf's quality.

Tried this recipe?

Let us know how it was!