Sourdough Discard Bread for BLT Sandwich

Sourdough Discard Bread makes the perfect BLT sandwich. When you have sourdough starter discard sitting in your fridge, don’t toss it! 

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This sourdough discard bread recipe is the easiest way to turn that excess starter into a beautiful, soft sandwich loaf with a tender crumb and subtle sourdough tang. With just a few simple wet ingredients and dry ingredients, plus a little room temperature patience, you’ll have the perfect loaf of bread for toast or everyday sandwiches.

Why You'll Love This Sourdough Discard Sandwich Bread

This bread is a great way to use your unfed starter without waiting for a full active sourdough starter to peak. It comes together with the help of commercial yeast (instant yeast or active dry yeast) for quicker rise times and less time in the kitchen compared to traditional wild yeast-only sourdough recipes.

Even better? You can make it in a loaf pan, or a bread machine, or with a stand mixer using the dough hook attachment for a quick sandwich bread.

What You'll Need

Wet Ingredients

• 1 cup sourdough starter discard (unfed)
• ½ cup heavy cream
• ¾ cup warm water (around 100°F)
• 2 tablespoons honey

Dry Ingredients

• 2  teaspoons instant yeast or active dry yeast
• 4 to 5 cups bread flour (or a mix of white flour and whole wheat flour.
• 1 ½ teaspoons salt
• 2 tablespoons potato spuds
• Optional: up to ½ cup whole grain flour or different flours for added texture

How to Make Discard Sourdough Bread

1. Mix the Dough

In a large mixing bowl (or the bowl of a stand mixer, combine your wet ingredients: along with sourdough discard, warm water. and stir until combined.

Add the dry ingredients—flour(s), salt, and yeast—and mix until a shaggy bread dough forms. If using a mixer, knead on low speed for 8–10 minutes until the dough is smooth and passes the windowpane test. If mixing by hand, knead with a wooden spoon and finish by hand.

2. Bulk Rise

For the first bread rise, transfer the dough to a large bowl greased with olive oil. Cover with a plastic wrap, a kitchen towel, or place in an airtight container.

Let the dough rise in a warm place until doubled—mine was 2 hours for the first rise. (Rise time can vary due to heat in the home)

3. Shape and Final Rise

Lightly flour a surface and shape the dough into a sandwich loaf. Rub flour on your hands to handle the dough. Place into a greased loaf pan.

Cover loosely again and allow for a second rise or final rise, about 30–45 minutes, until the dough reaches just below the top of the loaf pan. Tip: You can also refrigerate overnight and bake the next day for a deeper flavor. (Rise time can vary due to heat in the home)

4. Bake

Preheat oven to 350°F. Optionally: score the top of the dough with a sharp knife. Bake for 20-25 minutes until golden brown and the internal temperature reaches 190–200°F.

Let the bread cool on a cooling rack before slicing. Rub butter on top and cover with a dish towel while it cools if you would like a soft crust.

Helpful Tips for Best Results

• Don’t skip the first time you knead well—it sets up your texture.
• The dough rests between shaping and baking, giving better oven spring.
• Want a soft crust? Brush with melted butter just out of the oven.
• Try lining your pan with parchment paper for easy removal.
• Store in a plastic bag with a paper towel to absorb moisture for up to 5 days or freeze for longer.
• Rise time can vary due to the heat in the home.

Flavor Options

• Add 1 tablespoon dried herbs or cheese for variety.
• Swap part of the flour with whole wheat flour for a nutty flavor.
• Bake in a Dutch oven for a crustier loaf (skip the loaf pan).

The Best Way to Use Discard

Using sourdough discard in recipes like this helps reduce waste and gives your bread that subtle flavor of sourdough without waiting for a full fermentation. You can also use discard in quick breads, pancakes, crackers, and more—there are numerous great sourdough discard recipes available.

Whether you're working with fresh flour, active starter, or just cleaning out last night’s discard, this is one of the best ways to put your natural yeast to work. It’s ideal for beginners who want great results without the commitment of long rise times.

Make a BLT Sandwich

I love making BLT sandwiches, and why they are losing their popularity is beyond me. Here is my version with my sourdough bread.

• 4 pieces of bacon
• 2 slices of tomato
• 1 tablespoon mayo or any kind
• Lettuce of any kind

I sometimes add a fried egg, but that is pretty much it. I just layer as much as I want on my bread and slice it in half. I love having pickles on the side along with olives.

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More Sourdough Recipes Around the World

I hope you try this sourdough discard bread and let me know your favorite way to enjoy it—mine is grilled cheese, a little French toast for brunch, or just out of the oven with a little butter. Hope you enjoyed our journey today in exploring sourdough discard bread. Until next time, my beautiful friends, as my quest for the perfect bite continues!