Sourdough Discard Bread
Sourdough Discard Bread makes the perfect BLT sandwich when you have sourdough starter discard sitting in your fridge. Don’t toss it!
Servings: 12
Calories: 224kcal
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard unfed
- ½ cup heavy cream
- 1 cup water more if needed
- 2 tablespoons honey
Dry Ingredients
- 2 teaspoons instant yeast or active dry yeast
- 4 to 5 cups bread flour I used 4 cups because of the Florida climate being humid
- 1 ½ teaspoons salt
- 2 tablespoons potato spuds
Instructions
Mix the Dough
- In a large mixing bowl (or the bowl of a stand mixer, combine your wet ingredients: along with sourdough discard, water. and stir until combined.
- Add the dry ingredients of flour, 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.
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)
Shape and Final Rise
- Lightly flour a surface and shape the dough into a loaf for a sandwich. Rub flour on your hands to handle the dough.
- Place into a greased loaf pan that has parchment paper. Cover loosely again and allow for a second rise or final rise, about 30 to 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)
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.
Notes
- 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.
Nutrition
Serving: 12g | Calories: 224kcal | Carbohydrates: 40g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 298mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg