When you are looking for a crusty loaf of sourdough bread but don't want to wait forever, this Sourdough Discard Bread is for you! It's ready in just a under two hours and so easy to make!
Be sure to check out all these 55 sourdough discard recipes too!
I love making sourdough bread, but it can take a long time! Same day sourdough bread is a good option when you want some homemade bread in a day. I love to make this recipe and my sourdough discard sandwich bread in the morning and then by lunch time I have fresh bread to make grilled cheese or fresh sandwiches.
If you wake up before your kids, you can even make this in the morning and by the time your kids wake you, you'll have freshly baked bread ready to enjoy!
This recipe is a game-changer! I love that I can put my sourdough discard to good use and create a fantastic loaf of bread with minimal effort.
- Alice
This homemade bread is made in just a few hours and perfect for same day baking! The best part is, you don't need a stand mixer or any fancy equipment. It's perfect for the beginner baker!
Making a sourdough discard recipe is one of my favorite things to do! You can make so many sourdough recipes with your starter, active or inactive!
If you are just starting your sourdough journey, there's a few essential tools for sourdough baking that will ensure every bread loaf comes out perfectly!
After you make this delicious loaf of sourdough bread, here's lots of recipes and ideas for what to serve with sourdough bread!
Jump to:
- Can You Make Bread With Sourdough Discard?
- Ingredients to Gather
- What is Sourdough Discard?
- How to Make Sourdough Discard Bread
- Sample Sourdough Discard Bread Baker's Schedule
- How Is Sourdough Discard Bread Different From Sourdough Bread?
- What Should I Bake The Sourdough Discard Bread In?
- Variations
- Tips and Tricks
- Storage Tips
- More Sourdough Recipes
- More From Lynn's Way Of Life
- 📖 Recipe
Can You Make Bread With Sourdough Discard?
Yes! This sourdough boule is the perfect recipe to use your sourdough discard! Instead of waiting all day or all night for your sourdough bread to rise, this bread is ready in under two hours. Even though we aren't waiting a long time for the bread to rise, we are still getting that delicious sourdough tang thanks to our sourdough discard.
You can make so many different recipes with sourdough discard! Make sure to join our Sourdough Facebook group with other Sourdough fanatics sharing their favorite sourdough and sourdough discard recipes as well as tips and tricks!
Ingredients to Gather
- Sourdough starter. It should be inactive, not an active sourdough starter. Active means that it has been recently fed. This starter should be right out of the refrigerator and not bubbly and active. You can make your own sourdough starter, buy one, or get one from a fellow sourdough friend! For this recipe, it should be discard, not active starter. Active starter and yeast would cause the bread to rise too much. The yeast is doing what the active starter would do.
- Dry Active Yeast. Instant Yeast will work too, but we need yeast since the starter is not active. Since we are using sourdough discard, the yeast is doing the hard work of helping the dough rise. The sourdough starter simply adds a little bit of tang, but it doesn't do that hard work of making the dough rise.
- All purpose flour. Bread flour will work if you have it, but since we all usually have all purpose flour on hand, that's what we are using today. When baking bread, there's a big difference when thinking of bread flour vs all purpose flour.
- Warm water. To activate the yeast.
See printable recipe card for full recipe information on ingredients and quantities.
What is Sourdough Discard?
When you first start baking sourdough bread, people often use the term "sourdough discard", but what is sourdough discard? It is the extra sourdough starter that you have left after you feed your sourdough starter.
Sourdough bread is a bread made from natural yeast, flour, water, and salt. There is no commercial yeast, only naturally occurring yeast from the environment. Sourdough bread requires a "starter" to rise the bread.
A sourdough starter is filled with good bacteria and wild yeast that gives the bread that traditional sour taste. You can make so many different recipes with sourdough discard. I've put together a fantastic list of sourdough discard recipes for you!
You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of discard to have on hand! Keep the excess starter in a mason jar right in your refrigerator. If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
How to Make Sourdough Discard Bread
Step 1: Add the room temperature water and the active yeast to a large mixing bowl. Let it sit for 5 minutes. Make sure your water is not too hot or it will kill your yeast. It should be just as warm as room temperature.
Step 2: Add the flour and salt to the bowl.
Step 3: Mix in the sourdough discard starter. You can use a fork here to mix until it gets too stiff to mix.
Step 4: Mix the bread dough until a slightly sticky dough forms. Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours or until it doubles in size.
Lynn's Tip!
To make this even easier, fit your stand mixer with the dough hook attachment and mix all the ingredients until the dough comes free from the sides of the bowl. Cover with plastic wrap and let the bread rise for 2 hours. Then bake as normal.
Step 5: Place the dough on a lightly floured surface.
Step 6: Shape the dough into a dough ball. How to shape a sourdough boule is an important step in ensuring the perfect oven spring during the baking process.
Step 7: Score the top of the dough with a sharp knife in whatever shape you would like.
Step 8: Place the dough on a piece of parchment paper and place it in a Dutch oven. Bake at 450 degrees for 30 minutes covered and 30 minutes uncovered.
Lynn's Tip!
Use a very sharp knife or a bread lame to score the top of the dough. Cut into the dough about ¼ of an inch. This helps control the expansion of the dough as it bakes in the oven.
Sample Sourdough Discard Bread Baker's Schedule
How Is Sourdough Discard Bread Different From Sourdough Bread?
If you are just starting off your sourdough journey, it might be a little intimidating to make a loaf of bread with just your sourdough starter. This bread is perfect to get your toes wet in the sourdough game! It still uses your sourdough starter, but it's very forgiving.
Sourdough discard bread uses commercial yeast to help the dough rise. We are also using inactive sourdough starter, meaning it does not have the active yeast ready to help the dough rise, so we are getting some help from commercial yeast.
The bread has a little more of a traditional artisan bread taste, as opposed to the classic sourdough taste. It is not as sour as a regular loaf of sourdough bread because we are not having the dough ferment and rise for hours and hours.
What Should I Bake The Sourdough Discard Bread In?
Classic bread made at home is baked in a Dutch oven. A Dutch oven is a heavy bottomed pan that is usually made with cast iron.
If you don't have a Dutch oven, use an oven safe pot with a lid. You can also bake it on a baking sheet and cover it with an oven safe pot. Halfway through the baking process remove the pot from on top of the baking sheet.
Variations
- Change the flour! You can use a mixture of whole wheat flour, all purpose flour, rye flour, spelt flour, and bread flour. If you add whole wheat flour to the dough it will add a nuttier flavor than simply using all purpose flour. Just keep in mind the liquid needed for different types of flour. Don't be nervous to add a little more flour if the bread is too stiff from the different types of flour.
- Add cheddar and jalapenos, just like this cheddar jalapeno sourdough bread.
- Cinnamon raisin is a classic breakfast bread. Just like this sourdough cinnamon raisin bread, add the cinnamon and raisins to the dough as it rises.
- Chop sundried tomatoes and white cheddar in the dough for a perfect bread that is great on a charcuterie board.
- For a dessert bread, add chocolate chips, orange zest, and chopped walnuts.
- Add chopped olives to the dough. You can use kalamata olives or your favorite green olives or a mixture of both.
Tips and Tricks
- The bread is done when the top of the bread is golden brown and has that classic oven spring, meaning it has grown in the oven.
- Let the bread cool on a wire rack before cutting into it.
- Feel free to use a mixture of different flours! You can use bread flour, all purpose flour, or whole wheat flour. A mixture of whole wheat flour and white flour would work too!
- You can make the dough up to 24 hours before you would like to bake it. Mix the dough and then place the dough in a bowl that is coated with olive oil. Cover it with plastic wrap and refrigerate the dough for up to 24 hours. The next day, take the dough out of the refrigerator an hour before you would like to bake it. Then bake it as you would.
- Serve this bread as a side for 5 Ingredient Baked Ziti, Baked Spaghetti and Meatballs or Oven Baked Chicken Cacciatore!
Storage Tips
Store leftover sourdough bread in a plastic bag on the counter. A gallon sized Ziploc bag is great.
This is also a great recipe to freeze! Freeze the bread in a Ziploc bag once it has come to room temperature. It will stay fresh for up to 3 months. When you are ready to serve, take the bread out of the freezer and let it come to room temperature on the counter.
Once the bread goes stale, it's perfect to use in Italian Sausage stuffing too! You can make Blueberry French Toast casserole, or bread pudding! This makes delicious sourdough breadcrumbs too!
More Sourdough Recipes
Did you make this recipe and love it?
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More From Lynn's Way Of Life
📖 Recipe
Sourdough Discard Bread (No Knead)
Equipment
Ingredients
- 350 g Water Lukewarm
- 10 g Active Dry Yeast
- 500 g All Purpose Flour
- 10 g Salt
- 100 g Sourdough Discard
Instructions
- In a large mixing bowl, add the water and yeast. Do not mix. Let it sit for 5 minutes until the mixture is slightly frothy.
- After 5 minutes, add the flour, sourdough discard, and salt. Mix until the ingredients are combined and a shaggy dough forms. You can do this with your hands or with a wooden spoon.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours.
- Preheat the oven to 450 degrees.
- After 2 hours, turn the dough onto a lightly floured surface and shape the dough into a dough ball.
- Score the top of the dough with a sharp knife. Place the dough on a piece of parchment paper and place the parchment paper in a Dutch oven.
- Bake for 30 minutes with the top on the Dutch oven. Remove the lid and bake for another 30 minutes. Take the bread out of the oven and let it cool.
Notes
- The bread is done when the top of the bread is golden brown and has that classic oven spring, meaning it has grown in the oven.
- You can make the dough up to 24 hours before you would like to bake it. Mix the dough and then place the dough in a bowl that is coated with olive oil. Cover it with plastic wrap and refrigerate the dough for up to 24 hours. The next day, take the dough out of the refrigerator an hour before you would like to bake it. Then bake it as you would.
- You can preheat the Dutch oven if that is how you usually make bread, but it is not necessary.
- Store leftover bread in a gallon sized Ziploc bag on the counter for up to 5 days,
Kathy Johnson says
Easiest bread recipe ever! Absolutely delicious.
Barbara says
I have probably made this bread a dozen or more times by now and it always comes out great. My friends are always impressed and can't believe it's so easy to make. I added in cheddar cheese and jalapenos for the first time last weekend for a party and my partner requested it again this weekend for just the two of us. I don't see myself ever using a different recipe- thanks Lynn!
Tom says
Great recipe, I’m newbie baker and this is my first disgard bake, it actually looks very nice, too hot to cut yet.
The dough was really sticky can you advise please 😊 thank you.
Nikki says
Super easy and turned out great! Thought I overproofed it because it was very airy at almost 2hours. But it shaped excellent and came out with a very crispy crust and super soft center! Beautiful! Thank you:)
Heavenly Seymour says
Made this several times. Very good bread! I did have to do some things different. (Not much) instead of 60 mins baking I temp the bread when the lid is off. When it has 15 mins left or so in I would check the temp (190-200 degree Fahrenheit.) I do have gas stove so sometimes the heat goes a little higher than what I set it. The bottom was really hard so that’s how figured that out. Other than that, it’s so easy! Thank u:)
Irene says
Good morning,
I would love to make this recipe.
This recipe for sour dough discard bread sounds wonderful, but in South Africa it is so difficult to make some of the recipes as we dont have the ingredients readily available here.
Tweedy says
I usually let my bread rise in oven with just the light on, okay with this recipe? Can the bread rise longer than 2 hours?
Lynn Polito says
Letting it rise in the oven with the light on is totally fine! 2-3 hours is fine, but any longer than that and you run the risk of overproofing the dough.
Loradona Youngman says
I have made this a few times.
When can I add jalapeños and cheese??? We really want to try it since we buy jalapeno and cheese bread every week. So much easier if we can make our own how we want
Lynn Polito says
I would add the jalapenos and cheese during the shaping phase. You can stretch the dough out, sprinkle the jalapenos and cheese, and then shape it into a boule. Hope this helps!
Sheryl Murphy says
I've made this bread a couple of times now and have had to make a couple of adjustments. At first I was thinking the recipe was off I did a deep dive into baking and came to realize my issues were due to the fact that I live above 5000 feet! So, first let me say the bread is delicious! I use a 50/50 combo of all-purpose/white whole wheat when I bake this, just to add a bit of nutrition as well as flavor. For those who may also be struggling with higher altitude baking, adjust the yeast down by about 25% and watch the baking time, it may be done a good 10 minutes sooner. I shoot for just at 190º tested with an instant read thermometer. If you need more tips on high altitude bread baking King Arthur has a wonderful blog post on it, which helped me sort out my original issues. Thank you for sharing this lovely, easy bread recipe.
Andrea says
Sorry! I had jumped to recipe without reading the entire post. I just saw where you suggested add-in’s.
Andrea says
Can I add cheese and jalapeños to this?
Lyn says
If I was using a mixture of all purpose and whole meal flour what would the quantities be?
Lynn Polito says
I've used a 50/50 split when I am using whole wheat flour and all purpose flour.
Keri says
I’ve made this twice now, it is such a great use of all the discard in my fridge! Great recipe! Will keep making over and over, thank you!
Chris Jensen says
I’m giving this a full five stars. It is a very easy recipe. That allows for individual tweaks. I added a set of four stretch and folds, and then did an overnight proof. This yielded an amazing loaf which my wife and daughter demolished in two days, and then they demanded another loaf ASAP.
Charlena Taylor says
I was reading comments and noticed your comment about stretch and folds. How many stretch and folds did you do? What was the length of time did you wait between each stretch and folds?
Lynn Polito says
I usually do about 2 sets of stretch and folds every 30 minutes. But they are totally optional.
Christina says
Will adding roasted garlic when mixing everything together mess with the proofing of this? If it does, can I make the roasted garlic into a paste, laminate the dough after proofing and spread it on before shaping? Thank you in advance
Lynn Polito says
No, you can add the roasted garlic when you mix everything together or you can laminate it in before shaping. Either will work!
Kiara says
This recipe is amazing! I have had the hardest time making down a sourdough recipe and this one never fails!
Traci says
Quick question. Do you preheat the Dutch oven or put the dough in a cold Dutch oven and bake?
Lynn Polito says
You can, but I usually don't and I have never had an issue!
Tamara says
I have made this recipe a couple of times. The recipe is amazing but first time it was bearnt fast, so I bake it now for 20 minutes covered and then 15 more minutes open. And it's enough, is it because I used turbo baking?
Lynn Polito says
Definitely could be a reason why it burnt quickly.
Nancy says
I’m cold proofing it, I know you say leave it out for 1 hour before baking…do I not adjust the baking time at all? How long do I allow the oven to preheat before baking?
Lynn Polito says
Hi! You do not need to adjust the baking time. I let it preheat fully, so usually about 20 minutes.