Simple Sourdough Discard Sandwich Bread
This same day sourdough sandwich bread is a great recipe to use when you need to make bread quickly or when you need to use up some discard. Compared to this made from scratch sourdough bread recipe, the crust is super soft. The crumb is light and airy and perfect for sandwiches!
Reader Summary
- Learn how to make a soft and fluffy sourdough sandwich bread using sourdough discard, instant yeast, and simple pantry staples.
- Discover the role each ingredient plays in creating a tender crumb, reliable rise, and delicious homemade flavor.
- Follow step-by-step instructions for mixing, kneading, shaping, proofing, and baking a beautiful sandwich loaf from scratch.
- Get helpful FAQs, storage tips, and serving suggestions so you can enjoy fresh homemade bread for sandwiches, toast, and everyday meals.
- Find a simple, beginner-friendly recipe that delivers the flavor of sourdough with the convenience of a quicker rise time.
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If you are in the mood for making breads, you will also like these other great recipes on the blog: Cozy Sourdough Naan Bread Recipe, Easy One Hour French Bread , or for a freshly milled twist similar to this recipe, try Healthy Whole Grain Sandwich Bread.
The Sandwich: A Versatile Lunch and Dinner Entree
I love sandwiches, especially in the Summer. They are light, delicious, and satiating. Sandwiches are also perfect to pack in your children’s lunchbox or when you are on the go. It is hard to get bored with them because there are so many options to choose from. My personal favorites are turkey, provolone, tomato, mayonnaise with red onion and also roast beef, mayo, with cucumbers..delicious! Cold cuts are amazing but during the winter months, we love getting out our panini press and making beautiful hot pressed sandwiches. Pesto, tomato, fresh mozzarella, and homegrown basil is one I often make but there are many other delightful options! Sliced chicken breast with bell peppers, cilantro, pepper jack, and made from scratch chipotle sauce is a smoky option with a spicy kick! Pair any sandwich with a warm bowl of soup such as this creamy potato soup and you have the perfect cold weather meal the family will adore. This recipe for Sourdough Discard Sandwich Bread makes the perfect base for these yummy lunch ideas.
Did you know that there are many different ways to eat a sandwich? Yes, it’s true!
All About Sourdough Bread
What is Sourdough Discard?
Sourdough discard is the portion of starter you don’t feed during routine maintenance. You can choose to dispose of it or bake with it. Alot of times it does not have the strength to leaven the bread so supplementary yeast might be required to get the rise the particular recipe needs. For recipes like tortillas, brownies, and cookies, you will not need a strong rise. Sourdough discard is perfect for these recipes. I don’t usually keep a jar of discard separately after I have built up my sourdough starter. I will use discard recipes with my unfed starter before adding a fresh feeding. It essentially works the same way but it will take up less space in your fridge or kitchen.
History of Sourdough Bread
Sourdough bread’s history stretches back to ancient Egypt, where it was a staple food. Its discovery was accidental, resulting from a flour and water mixture left out, which was then colonized by wild yeast and bacteria, causing it to rise and develop a sour taste. What a happy little accident!
Why you will love this recipe
Quick to Make
While traditional sourdough is more rich in health benefits due to the fermentation process, sometimes I do not have days to make bread. Rather than running to the grocery store, I have grown to love this easy recipe that utilizes my sourdough starter and only takes an afternoon to make. If you live a hectic life, you will love this recipe!
Taste and Texture
Also, not everyone in the family is a fan of the texture and tang of traditional sourdough. This bread comes out soft and buttery, more like you would buy from the store without all of the additives and preservatives.
Benefits of Sourdough Discard
Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It’s also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.
What pan do I use to bake Simple Sourdough Discard Sandwich Bread?
When you are baking any kind of sandwich bread, it is important to use a loaf pan. There are two types that you can use, an open tin or a Pullman bread Tin. A Pullman bread tin is essentially a bread loaf tin with a lid. It creates more even, square shaped slices like you would find in the grocery store. If you do not have one, you can find it here. If you like your sourdough sandwich bread with more of a rounded top, you will want to use an open tin. This is what I normally use when baking this bread.
Both types will work well and aim for a tin size that is about 4x8x4 inches.
Ingredient Notes
Every ingredient in this simple sourdough sandwich bread plays an important role in creating a soft, flavorful, and well-structured loaf.
Unfed sourdough starter
-adds a mild tang and extra depth of flavor while also contributing to the overall fermentation of the dough. It gives the bread its signature sourdough character without being overpowering.
Water
-hydrates the flour and brings the dough together, allowing the gluten to develop properly. The amount of water also helps control the softness of the final loaf.
Bread flour
-provides the strong gluten structure needed for a tall, fluffy sandwich bread. Its higher protein content helps create a soft but sturdy crumb that slices beautifully.
Salt
-enhances flavor and strengthens the dough structure. It also helps regulate fermentation so the dough rises evenly.
Sugar (or honey)
-adds a subtle touch of sweetness, helps tenderize the crumb, and supports browning for a golden, bakery-style crust.
Butter (room temperature)
-enriches the dough, making the bread soft, tender, and flavorful. It also improves texture and helps keep the crumb moist.
Instant yeast
-gives the dough a reliable boost for a quicker rise. Even with sourdough starter present, it ensures consistent structure and a light, fluffy sandwich loaf.
Instructions
Step 1: Mix the Base Dough
In the bowl of a stand mixer, combine the sourdough discard, water, and bread flour. Mix until a shaggy dough forms, making sure all of the flour is hydrated. Once combined, cover the bowl and let the dough rest for about 30 minutes. This helps the flour fully absorb the liquid and improves dough texture.
Step 2: Add Remaining Ingredients and Knead
After the rest period, add the salt, sugar (or honey), softened butter, and instant yeast to the bowl. Mix on medium speed for about 6 minutes. The dough should become smooth, silky, and elastic. You may hear a slight “slapping” sound as it hits the sides of the bowl—this is a good sign of proper gluten development. If the dough still seems sticky or slack, continue mixing for another minute or two.
Step 3: First Rise
Cover the bowl and allow the dough to rise until it has doubled in size. Because this recipe uses instant yeast along with sourdough discard, the rise will be quicker than traditional sourdough. This usually takes about 1 hour, depending on the temperature of your kitchen.
Step 4: Shape the Dough
Once doubled, turn the dough out onto a clean work surface with the smooth side facing down. Gently shape it into a rectangle, keeping the short side closest to you. Fold each long side inward, then roll the dough up tightly like a log. To create surface tension, gently pull the dough toward you without lifting it, tightening the outer layer.
How to Shape Sandwich Bread Dough
Shaping your dough properly helps create a loaf with a smooth top, even slices, and a beautiful rise in the oven. Once the dough has completed its first rise and doubled in size, gently turn it out onto a clean work surface.
Using your hands, carefully press and stretch the dough into a rectangle with the short side facing you. Try not to press out all of the air, as those bubbles will help create a soft, fluffy loaf.
Starting with the edge closest to you, roll the dough up tightly into a log. Once rolled, gently tuck the ends underneath to create a neat loaf shape. This helps the dough fit nicely into the pan and encourages a more uniform rise.
Place the shaped dough seam-side down into a well-buttered loaf pan. Cover and allow it to rise until the dough is slightly above the rim of the pan before baking.
Step 5: Second Rise in the Pan
Butter a loaf pan and place the shaped dough inside. Cover and let it rise again until the dough is slightly above the rim of the pan. This second rise usually takes about 1 hour, but may vary depending on room temperature.
Step 6: Bake the Bread
Preheat your oven to 350°F and allow it to fully preheat for at least 10 minutes. Bake the loaf for 40–45 minutes, or until it is golden brown and sounds hollow when tapped.
Step 7: Cool and Serve
Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing for the best texture. Once cooled, turn it out of the pan, slice, and enjoy.
Store the bread in a plastic bag at room temperature for a few days, or freeze for longer storage.
Simple Sourdough Discard Sandwich Bread
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Digital Scale
- 1 Bread Tin Open Tin or Pullman Loaf Pan
Ingredients
- 100 G Sourdough Discard-unfed sourdough starter
- 250 G Water
- 500 G Bread Flour You can also use All Purpose
- 10 G Salt
- 20 G Sugar
- 60 G Butter (room temperature)
- 7 G Instant Yeast
Instructions
- In a bowl of a stand mixer, combine sourdough discard, water, and flour and mix until a shaggy dough is formed. Allow to rest for 30 minutes.
- Next, add the salt, sugar, butter, and yeast to the bowl and mix for about 6 minutes. The dough will be well combined, silky, and elastic. You should hear a slight "slapping" sound as the dough beats the sides of the bowl. If you do not hear it, keep mixing. Cover and let rise until doubled. This will be faster than traditional sourdough due to the instant yeast. Usually this will take about an hour or so but it depends on the temperature of your home.
- Once you see that the dough has doubled in size, dump out onto the counter, smooth side facing down. Gently shape your dough by pulling it into a rectangular shape with the short side closest to you. Then, fold each side longways and roll up like a log. Tighten the top of the dough by pulling the dough towards you without lifting it.
- Butter your loaf tin, then place dough in the pan. Allow to rise until the dough is slightly above the rim of the pan. The takes about an hour but depends on the temperature of your kitchen.
- Now it is time to bake. Preheat your oven to 350 degrees and allow to warm for about 10 minutes. Then, place your dough in the oven and bake for about 40-45 minutes or until it is a nice golden brown.
- Once it is done, remove from the oven and place on a cooling rack to cool. Once cool, turn out of pan, slice, and enjoy! This bread will keep for a few days on the counter in a plastic bag or freeze it for longer storage.
Frequently Asked Questions
Can I use active sourdough starter instead of sourdough discard?
Yes, you can use active sourdough starter instead of discard. However, because this recipe also includes instant yeast, the bread will still rise quickly and won’t rely on the starter for fermentation. The flavor may be slightly more tangy if your starter is very active.
Do I have to use instant yeast in this recipe?
Yes, instant yeast is important for the structure and quick rise in this sandwich bread. The sourdough discard adds flavor, but the yeast ensures a soft, fluffy loaf with a reliable rise in a shorter amount of time.
Why is my sandwich bread dense instead of fluffy?
Dense bread can happen if too much flour is added during shaping, if the dough is under-kneaded, or if it didn’t rise long enough during either proof. Make sure the dough is smooth and elastic before the first rise and fully doubled before shaping.
Can I make this sourdough sandwich bread without a stand mixer?
Yes, you can mix and knead the dough by hand. It will take a bit more effort, but you’ll want to knead until the dough becomes smooth, elastic, and slightly tacky, usually around 8–10 minutes of hand kneading.
How do I know when the dough has risen enough?
The dough should double in size during the first rise and rise slightly above the rim of the pan during the second rise. If you gently press the dough and the indentation slowly springs back, it is ready to bake.
Can I make this bread ahead of time?
Yes, this bread can be made ahead and stored at room temperature for a few days. You can also slice and freeze it for longer storage, then thaw or toast slices as needed.
How should I store sourdough sandwich bread?
Store the cooled bread in a plastic bag or airtight container at room temperature for up to 3–4 days. For longer storage, slice and freeze it for up to 2–3 months.
In Closing
This simple sourdough sandwich bread is the kind of everyday staple that makes homemade baking feel both doable and rewarding. With its soft crumb, gentle tang, and reliable rise, it’s perfect for everything from weekday lunches to slow weekend breakfasts. I hope this becomes one of those recipes you come back to again and again, filling your kitchen with the smell of fresh bread and your table with something made from scratch and shared with love.
If you’ve made this recipe, I would love to hear what you think in the comments below! I’m always committed to sharing my favorite recipes that I feel you will want to make on repeat.
XO, Bri
Easy Sourdough Discard Recipes You’ll Love
If you’re looking for more delicious ways to use your sourdough discard, here are some simple, cozy recipes you can try next.
Learn the Art of Sourdough
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What a delicious looking recipe. Love to try it soon.
I would love to know your thoughts if you try it! Thanks!
This bread looks amazing — I love how simple and delicious it seems! 😋
It is VERY simple! It is great if you need bread in a hurry and the kids love it too!
I’ve been wanting to start my sourdough journey but have been too nervous. This is super helpful and will for sure bookmark this! Going to look through your blog for more!
I understand starting anything new can be a little intimidating! Sourdough is not as difficult as it seems I promise! Make sure to visit the Sourdough Chronicles on here for all my sourdough related content to help you get started. Also drop by the free resource library. I have a little guide I created just for beginners along with recipes to help you get started on your journey. Good luck Sara!
This bread looks delicious drizzled with honey!
This bread looks delicious drizzled with honey!
That is one of my favorite ways to eat it! Jam would also be lovely. Let me know if you try it. I would love to hear your thoughts! 🙂
Love this recipe! I just started my sourdough journey this month. I have made a few easy recipes with my discard, and have been looking for some more!
What an exciting time in your life! You will love creating with sourdough. The possibilities are endless! Make sure to check out the Sourdough Chronicles on here for all of my sourdough related content. I hope it will bring a lot of inspiration your way. Best of luck, Catherine!