This Sourdough Discard Sandwich Bread is soft and reliable like a sandwich bread should be, but with the added tanginess of sourdough discard. It is quick and easy to make and it is a great way to use up that sourdough discard you have hiding in the back of the fridge. Whether you use this for sandwiches or toast, I guarantee you will make this bread time and time again!
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This sandwich bread is a constant in our home and it is my favorite way to use sourdough discard. Everyone who tries this recipe loves it which just makes me so happy!
Some of my other best sourdough discard recipes are sourdough discard banana bread, sourdough pancakes, sourdough discard pizza crust.
step-by-step instructions
Here are a few step-by-step photos of the recipe process. Since all sourdough starters are different, I can't predict how much flour yours will need to form a dough. Just make sure to add extra flour, a tablespoon at a time, until your dough pulls away from the sides and bottom of the bowl while mixing. This is a nice, soft dough with a tiny bit of stickiness. It should not be super sticky though.
Sourdough Discard Sandwich Bread Recipe
This sourdough discard sandwich bread is soft and reliable like a sandwich bread should be, but with the added tanginess of sourdough discard. It is quick and easy to make and it is a great way to use up that sourdough discard you have hiding in the back of the fridge.
- Total Time: 3 hours
- Yield: 1 9x5 loaf
Ingredients
- 1 cup (240 grams) water, warmed to 100-110 degrees F
- 2 ¼ teaspoons (7 grams) active dry yeast
- ½ cup (140 grams) sourdough discard
- 2 tablespoons (42 grams) honey
- 2 tablespoons (28 grams) butter, at soft room temperature
- 3 cups (360 grams) all purpose flour
- 1 teaspoon (3 grams) kosher salt
Instructions
- Place warm water, yeast, and honey in the bowl of a stand mixer, mix well and allow to bloom for 5 minutes.
- Add sourdough discard and mix well before adding flour, butter, and salt.
- Mix on low with dough hook for about 1 minute and then increase speed to medium low and continue mixing for 7-10 minutes until a smooth dough forms. If the dough looks very sticky during this, add more flour 1 tablespoon at a time until the dough pulls away from the sides and bottom of the bowl.
- Cover dough and allow to rise until doubled in size, this takes about 1 hour in a warm place. I like to do this in my oven with the light on or you can use a bread proofing setting.
- Generously butter a 9x5 inch loaf pan and set aside.
- After dough doubles in size, transfer dough to a floured surface and press into an oval/rectangle about the same width as the loaf pan. Roll dough up tightly and place in prepared baking pan. I like to press down on it gently but firmly to distribute it into the pan. Cover and let rise for about an hour or until the dough has risen an inch above the top of the baking pan. Preheat oven to 375 degrees F while the dough rises.
- Bake dough in center of preheated 375 degree F oven for 35-40 minutes or until the loaf registers 190-200 degrees F in the center. Tent loaf with foil after 20 minutes to prevent over-browning if desired.
- When loaf is done, remove from oven and let rest for 5 minutes before transferring to a wire rack to cool completely.
Notes
Since all sourdough starters are different, I can't predict how much flour yours will need to form a dough. Just make sure to add extra flour, a tablespoon at a time, until your dough pulls away from the sides and bottom of the bowl while mixing. This is a nice, soft dough with a tiny bit of stickiness. It should not be super sticky though.
- Prep Time: 20 minutes plus rising
- Cook Time: 40 minutes
- Category: bread, yeast bread, sourdough
- Method: baking
- Cuisine: American
Sourdough Discard Sandwich Bread FAQs
Sourdough discard is simply unfed or inactive sourdough starter. It is called discard because typically you will discard a portion of the inactive starter before feeding. Many sourdough bakers, including me, prefer to use this discard rather than wasting it.
Sourdough discard, or unfed sourdough starter, is inactive and does not have the rising properties of an active, bubbly sourdough starter. This sourdough discard sandwich bread recipe uses yeast as well as discard because the starter is unfed.
Yes! You can begin by mixing in a bowl with a wooden spoon and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease, just a bit of hands on time.
You can use sourdough discard for so many recipes. It adds a nice tang to baked goods so keep that in mind when using it in sweeter applications like cookies, muffins, or cakes.
Sourdough discard lasts for weeks or even months in the fridge when tightly sealed - I speak from experience! As long as it smells pleasantly sour and shows no signs of mold or spoilage it is good to go. It will develop a dark liquid on top; this is called hooch and is totally normal and safe. You can either pour it off or stir it into the starter before using in sourdough discard recipes.
Danni says
I just made this recipe using 195 grams bread flour and 165 grams whole wheat flour with a few more tablespoons of each to get the dough to pull away from the sides of the bowl. I will add an extra teaspoon of salt the next time I make it but this is the best recipe. Thank you for sharing!
Kimberly says
My husband and son request this weekly. They say it's the best bread ever. For our family, the sourer the sourdough discard, the better this recipe is. It's a winner!
Kate says
I love this recipe! But I seem to be doing something wrong. My bread rises beautifully for the second rise but within ten mins of baking the middle of my loaf sinks. Is there anything I can do to prevent this?
Thank you!
anita | wild thistle kitchen says
Hi Kate. I'm so happy you love this recipe! If your bread is sinking after ten minutes in the oven, it sounds like you are over-proofing during the second rise. Make sure it only rises about an inch above the rim of the loaf pan before baking. It will rise more in the oven! Let me know if that works and if you have any other questions. Thanks! - Anita
Melodee says
I have been making this bread for a year now. My entire family devours it as soon as it’s cooled! Your recipes are so easy to follow and they always come out so yummy!
Paul Mitchell says
I really like this bread. It was easy and fast to make. Great for me , as this was only my second loaf I've ever made. I happy to have found a bread to use the discard ! Thanks so much. paul..
Grace says
Hi! I followed your starter recipie when I decided to first start sourdough! Doughly Parton is alive and well! And VERY low maintenance! Love that! I decided to try a few sourdough discard bread recipies and came across your page again. I cold proofed this recipie (just to see what would happen -maybe a more sourdough flavor?) 12hrs. in the fridge overnight. baked at 350° It just came out of the oven. internal temp is perfect. Outside looks great, a little crusty, but softening as I'm typing. The rise however is not as big as what I'm seeing in your recipie. I know I changed a few things, so it's to be expected. My question is, have you ever tried cold proofing this recipie? and how long did you let it rise for once you took it out of the fridge?
Thank you so much!!
anita | wild thistle kitchen says
Hi Grace! I'm so glad Dolly is alive and well and YES to low maintenance starters! That's how they should be! I do not usually cold proof this one as it was kind of created as a quick sourdough fix to use up discard. I do know some readers and commenters have cold proofed with good results. If you put it in the fridge before the second rise, just be sure to let it complete its rise at room temp the next day before baking. You'll know it's done rising when it comes about an inch above the rim of the loaf pan and when you gently poke it with your finger it will leave an indentation rather than springing back quickly. Let me know if that helps and if you have any other questions. Thanks - Anita
And if you are looking for a true sourdough, long-fermented, no added yeast sandwich bread, give this one a try: Sourdough Sandwich Bread
Gayle says
Can this recipe be doubled to make 2 loaves?
anita | wild thistle kitchen says
Hi Gayle. Yes, it can. I do that often. 🙂
Laura says
So easy, amazing, amazing results!!!
Tammy says
Forgive me if I sound dumb, but I’m new to this. Can I use a Dutch oven?
anita | wild thistle kitchen says
Hi Tammy! You do not sound dumb at all! This recipe was developed specifically for a loaf pan so it has that signature sandwich bread shape after baking. I have never tried shaping and baking this one in a Dutch oven like an artisan style sourdough bread. I do have an Artisan Sourdough Bread Recipe for beginners if that is what you're looking for. Let me know if you have any other questions and good luck on your sourdough journey! - Anita
Michelle Mittelsteadt says
I live this recipe! The bread is so soft! The directions were easy to follow and the bread turned out great!
Veronica says
I’ve made this a few times and love it! My family loves it too! So first thank you for the recipe! And second I was wondering would using wheat flour work okay too or do you think it would mess up the dough? Wanted to try more wheat breads.
anita | wild thistle kitchen says
Hi Veronica! You are so welcome! And thank you for this kind comment! I'm so happy you and your family love it! You can do a 50/50 blend of whole wheat flour and all purpose flour in this recipe with great results. I also have a 100% whole wheat discard sandwich bread if you wanted to give it a try. It is not as soft and fluffy as this bread but it's really good! Thanks again!! - Anita
Lynn says
can I manually mix it? I dont have a mixer with dough hook.
anita | wild thistle kitchen says
Hi Lynn. Yes, you can! You can begin by mixing in a bowl with a wooden spoon and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease, just a bit of hands on time. Let me know if you have any other questions!
Guinness says
LOVE LOVE LOVE!!!! Thank You for the recipe. Great use of my discard.
Alex says
Because this recipe seemed so similar to another that was kind of a fail I did have to wait hours for each rise but the result was pretty great. Maybe my yeast is old. Anyway, I'll be using this one as my template again. Thanks so much!
anita | wild thistle kitchen says
Hi Alex. Thank you! I'm glad this worked well for you. Yes, definitely check your yeast. If you put it in some warm water with a bit of sugar it should foam up in 5-10 minutes. If not, I'd toss it and get a new jar! Thanks again for giving my recipe a try. - Anita
Kimberly M. says
Thank you Anita for a great sourdough bread recipe! I’m just beginning my journey with sourdough:) My family loved the bread and your directions are easy to follow. It’s definitely going to be a keeper in our home! Thank you again!
anita | wild thistle kitchen says
Hi Kimberly! Thank you for this sweet comment! I'm so happy you and your family enjoyed this bread recipe. Congratulations on starting your sourdough journey! I'm always here if you have any questions along the way! Thanks again! - Anita
Wrenn Willard says
This is the best soft discard loaf recipe I have ever made. I used fresh ground wheat berries (80% Glenn Hard Spring & 20% Red Fife) unsifted, and you would never know I left the bran in because it was just that soft! I also appreciated that the recipe was super easy to follow. This recipe is my go to now for sandwich bread!
anita | wild thistle kitchen says
Hi Wrenn! What a kind comment! I am so happy this worked for you with freshly milled flour! Thank you for this wonderful feedback! - Anita
Lauren says
This bread is a silky, soft, and fluffy. Comes together easily. I had to add 4 Tablespoons of extra flour for my sourdough starter wetness. The loaf rose well also. Such a nice quick recipe to use up discard. Or when you're in a pinch and want sourdough sandwich bread quickly.
Nadia says
This loaf is Amazing! I added raisins to the dough and then after the first rise made a brown sugar cinnamon butter and added it in before folding and rolling. I love this recipe
Kinara says
Today I made a triple batch of this recipe because I had 1.5 cups of discard. I made two loaves with two thirds of the dough and divided the remaining third of the dough into twelve equal pieces which I stretched into ropes. I coated each rope with homemade garlic-basil butter, twisted it, and put it into the cup of my USA Pans muffin pan before the second rise. Before baking I sprinkled Parmesan on top. I coated the baked rolls with more butter. They were FANTASTIC. I will definitely do that again. I've made your recipe many times and it always turns out great.
anita | wild thistle kitchen says
Kinara! Thank you SO MUCH for this. You really made my day with this kind, generous comment and star rating. The garlic knot variation is so creative and sounds so delicious!! Thank you again so very much!! - Anita
Melissa says
I just took it out of the oven and the top is pretty hard and crusty. Is that normal? Did I do something wrong?
anita | wild thistle kitchen says
Hi Melissa. No you didn't do anything wrong. It will soften quite a bit as it cools. Let me know if you have any other questions. - Anita
Karly says
What if I don’t have a stand mixer?
anita | wild thistle kitchen says
Hi Karly! I give that info under the FAQ section: Can I make this if I don't have a stand mixer? Yes! You can begin by mixing in a bowl with a wooden spoon and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease, just a bit of hands on time.
I hope that helps! Let me know if you have any other questions. - Anita
Karen Worster says
Love this recipe for sourdough discard
sandwich bread. I've made it 5 or 6 times and it always comes out great! Your recipes are detailed and easy to follow. Also your sourdough discard cinnamon rolls are excellent!
Thank you, Anita!
Kele says
I came across your recipe this morning and this bread is the first thing I made with my starter! Delicious and easy to make! I'm seeing how it'll work for burger buns as well! I've weighed them out to fairly equal portions of around 109g of dough per bun for 8 buns but I feel like it could absolutely be made into more, smaller buns without issue. 4 will be baked with sesame seeds, 1 with garlic and chili salt, and 3 with pretzel salt. Fingers crossed it works!!
Carole L says
So easy and very tasty!!! Yay!!!
Rachel says
How could I make this into a whole wheat bread? What ratio of whole wheat flour would I need? My son loves whole wheat bread and complains when it's just plain sourdough, lol. Thank you!
anita | wild thistle kitchen says
Hi Rachel! Funny timing - I have actually been experimenting recently with whole wheat versions of this and my other sandwich breads. I'd say it really depends on your preference - you can go 50/50 whole wheat and white flour or you can go 100% whole wheat. You'll have a softer product if you use some whole wheat and some white flour though. Just add a few tablespoons more water if your dough seems really dry and make sure to let the dough rise properly so you don't end up with a very dense loaf. Let me know if this helps and if you have any other questions. Thanks! - Anita
Cindy Shirooni says
What if you don’t have a stand mixer?
anita | wild thistle kitchen says
Hi Cindy. I give those instructions under the FAQ tab: You can begin by mixing in a bowl with a wooden spoon and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease, just a bit of hands on time.
Rose says
I’ve tried a couple different recipes for the discard sandwich bread and this one is definitely my favorite ❤️
Peggy says
This is my first attempt. My bread is in the oven now and looks good. Of note, I had to add quite a bit of flourr at the 1 tablespoon at a time stage and therefore ended up mixing with dough hook for a lot longer. The bread seemed to double in size a lot faster than expected. Fingers crossed it comes out good
anita | wild thistle kitchen says
Hi Peggy! Thanks for this feedback! I hope your loaf is great. - Anita
Ellis says
I’ve been using this recipe for almost a year now and it has never failed me. Absolutely amazing!
anita | wild thistle kitchen says
This is the best news! Thank you for coming back to leave such wonderful feedback!! Big hugs - Anita
Kirby says
So I’m not sure what I did wrong but I added 1 cup of water to three cups of flour and it did in fact no make a dough…
anita | wild thistle kitchen says
Hi Kirby. Did you use the other ingredients listed and follow the steps in the recipe? If you just add water to flour you will not get a bread dough.
MrsT says
Is the added honey or sweetener required, or could I leave it out entirely?
anita | wild thistle kitchen says
Hi there. Some type of sweetener is pretty standard in a sandwich loaf but no it is not required and yes you can leave it out. It will not change the texture and the yeast will bloom just fine in the warm milk without any added sugar. 🙂
Cindy Cossairt says
Your reply states "warm milk", but I don't see milk listed. Do some people use milk instead of water?
anita | wild thistle kitchen says
Hi Cindy. That was just a mistake on my part - I meant warm water. I use warm milk in my discard cinnamon rolls and I think I must have been thinking of that. But, milk would work fine in this bread recipe and create a more enriched dough. 🙂
Jill says
I just made this today and it is fantastic!! I’ll definitely make it again and am looking forward to trying more of your recipes!
Hope Cuesta says
Terrific Recipe! I've been trying different one and yours is by far the best and easiest to make. Now that my starter is well established do you have this recipe without the instant yeast?
anita | wild thistle kitchen says
Hi Hope! I am so happy you've been enjoying this recipe!! Thank you so much for your kind review and 5 stars! Yes, I do have a true long-fermented sourdough sandwich bread recipe too! https://wildthistlekitchen.com/sourdough-sandwich-bread/
Let me know if you give it a try! Thanks again! xo - Anita
Renee says
A beautiful loaf. Really nice texture and flavor. I used my loaf for BLT sandwiches. Family loved it.
anita | wild thistle kitchen says
BLT sandwiches on homemade bread sounds like a dream come true! Thank you for trying my recipe and for this wonderful feedback.
Holly Farnell says
Can I put this in the fridge and long ferment even with the yeast??
anita | wild thistle kitchen says
Hi Holly. Yes, as long as your starter is well-established you will get some fermentation benefits. You can do either the first or second rise overnight in the refrigerator. Because this is technically a yeast bread, you won't want to leave it for several days like you can do with true sourdough recipes as the yeast will cause it to over-proof after a certain point. This article is full of good info on refrigerating bread dough: https://www.kingarthurbaking.com/blog/2021/09/28/how-to-refrigerate-bread-dough-to-bake-later
If you want a true, long-fermented sandwich bread that used active starter and no yeast, I have one here: https://wildthistlekitchen.com/sourdough-sandwich-bread/
I hope this helps. Let me know if you have any other questions. - Anita
Molly says
Best sandwich bread I've ever made! And so easy!!
anita | wild thistle kitchen says
Woohoo! I am so happy you love this recipe! Thank you for the amazing feedback and rating!
Aly S says
Hi Anita, made this loaf today. How do you recommend storing the loaf? I also forgot to check the internal temp when I pulled it out, so fingers crossed!
anita | wild thistle kitchen says
Hi Aly, I'm so glad you made this! Don't worry - I never check the temp. I just put that there as a just-in-case measurement for anyone who likes to go by the internal temp. As long as it looked nice and browned I have no doubt it will be great when you slice into it. If it is unsliced, I will often leave it out on the counter uncovered overnight. The next day or once sliced, store it in something airtight like a bag or tupperware at room temp for 3-4 days to prevent it drying out. If you think it will take longer than that to eat, just store it in the fridge or freezer to extend the shelf-life.
Danielle says
Fantastic and so easy! Will be my go to recipe form now on!
anita | wild thistle kitchen says
Hi Danielle! Thank you so much for this wonderful feedback! I am so happy you enjoyed this recipe!
Lori says
This is hands down both mine and my husbands favorite bread recipe! Some times I switch it up and sub a cup of dark rye flour and add caraway seeds, delicious either way
anita | wild thistle kitchen says
Thank you Lori! I'm so happy you and your husband love this sandwich bread and that variation sounds so delicious! I was not a fan of caraway as a kid but I have really grown to appreciate and enjoy it in my older (and wiser) years - hehe. Thanks again for this wonderful feedback and recipe rating!!
Lavonna Teal says
I don’t have mixer with a dough hook so what are instructions for how to mix by hand?
anita | wild thistle kitchen says
Hi - I answer this under the FAQ tab 🙂 Can I make this if I don't have a stand mixer? Yes! You can begin by mixing in a bowl with a wooden spoon and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease, just a bit of hands on time.
Krista says
Comes out delicious every time I’ve made it. Used bread flour for a more structured loaf since I’m baking at 10000 ft, and decreased yeast by 1/4 tsp. 20 mins at 400 and then decreased to 375 for remaining 20 after tenting. Thank you so much for a quick and easy way to use up discard!
anita | wild thistle kitchen says
Woohoo! Thank you for this awesome feedback! I am so glad it worked for you and thanks for sharing your high altitude adjustments in case anyone else needs them!
Shelby says
This recipe was so easy to make and it tasted absolutely amazing! I definitely will be making this bread weekly. Thank you for the awesome recipe!
Kristin says
this is one of the best sourdough discard sandwich breads I've ever tasted. Instead of butter I use coconut oil because my best friend can't have dairy and I like to share I have made it with the regular AP flour and then also half fresh milled flour and half AP. Both ways turn out fantastic!
anita | wild thistle kitchen says
Hi Kristin! Thank you SO MUCH for this amazing feedback!! I'm glad those variations have worked so well for you! Thanks again!! xo - Anita
Holly Farnell says
Great recipe! Just pulled from
The oven! I let it almost double on first rise. Then put in Sandwich pan in fridge for 24 hours, pulled out to rise for an hour and a half while oven heated up good. I am very excited as I have been wanted to add a little yeast to a sourdough sandwich recipe but still get the benefits of a long ferment. This is it. My only question and this is purely user error so I'm hoping you might have tips. Why do my sandwich loaves explode on one side? One side is perfect, the other is busting at the seams. To small of a loaf pan? Problem in shaping?? Thanks for recipe and any tips you have!
anita | wild thistle kitchen says
Hi Holly! That's wonderful news! Thank you for this kind feedback and rating! I'm so glad this recipe worked out for you and that you were able to long-ferment it! I get a side blowout occasionally too. This just happens when the bread forms a crust before it has completed its full oven spring. You can use a bigger pan and let it rise a tad more and see if that helps. Also, if you really grease the pan well and butter/grease the top and sides of the loaf before baking it can help - I think spraying it with water can have the same effect. You can also very gently score the top before baking and/or add some ice cubes or a pan of hot water to the bottom of the oven to create some steam. It doesn't bother me too much when it happens on occasion, but if you are planning to gift it I know it's nice to have a picture-perfect loaf! Thanks again, Holly! I really appreciate your comment! xo - Anita
Debbie L says
This is the best tasting sourdough sandwich bread recipe! I have tried a couple different ones and by far this is my favorite!
I will probably pre-slice it to freeze it. Do you use freezer bags or what method do you use?
Thank you for sharing your recipe!
anita | wild thistle kitchen says
Hi Debbie! Thank you so much!! I really appreciate your kind feedback! Yes, I prefer to pre-slice too and I just have a few ziploc bags I reuse over and over. Thanks again! - Anita
M Thomas says
We so enjoyed the first that I’m making my second loaf! I’ve got too much discard and want to make & give some of this sandwich bread. Can I freeze a whole loaf, thaw & cut later? Does it freeze well?
anita | wild thistle kitchen says
I'm so happy to read this! Thank you!! Yes, you can freeze it whole, thaw, and then slice. Or you can slice then freeze which is my preference so I can just take a slice or two out at a time as needed. Either way works great as long as it is sealed really well to prevent drying out. Thanks again for this great feedback and rating! - Anita
Amy P says
This discard bread is the best I've had! The second rise took 5 hours for me, and the house was warm. But it was so worth the wait! This will be my new go to recipe.
anita | wild thistle kitchen says
I'm so glad you enjoyed it! Wow 5 hours is a long time! I have never had it take that long but thank you for sticking with it! I'm glad it turned out well for you despite the long rising time.
Miranda says
Can I use bread flour instead of all purpose??
anita | wild thistle kitchen says
Hi there. Yes, absolutely. 🙂
Robyn Jordan says
Absolutely FANTASTIC!! Thanks for a fail-proof recipe!!! Do you think it would work fine to double the recipe?
anita | wild thistle kitchen says
Hi Robyn! Thank you for this wonderful feedback!! Yes, I double it all the time! Just be sure your mixer can handle it. I use a standard kitchenaid and it works fine! Thanks again and have a great weekend! xo - Anita
Terren says
First discard recipe I’ve tried and everything went to plan and tasted good!
anita | wild thistle kitchen says
That is great news! Thank you for coming back to let me know!! I have 2 loaves of this bread in the oven right now!
Judy says
I’m new to sourdough. Started my own starter which of course was tricky. I haven’t bought any bread products in the store for a month or more. This bread recipe is perfect. So easy and quick. Thank you for sharing it.
P.S. I made English muffins using another person recipe. They were good but I hope you have one to try.
anita | wild thistle kitchen says
Thank you Judy! I am so happy you enjoyed the recipe and thank you for taking the time to leave this kind feedback. I do not have an English muffin recipe but it's on my list! I started working on one long ago and just never got it perfected but I'll see if I can get it moving along again 🙂 Take care and thanks again!! xo - Anita
Laura Heckenkamp says
Good evening Anita,
It was my second time making this loaf today and I made two Loaves one of the loaves before putting it in the oven flattened instead of keeping it rise.
Also, both loaves this time around were very sticky when it came to trying to roll them to get them in the loaf pans. Thank you so much for such an easy to follow recipe. I love it and it’s very tasty.
anita | wild thistle kitchen says
Hi Laura! I'm glad you have enjoyed these loaves. It sounds like the dough may have over-proofed if it fell flat right before baking. If you make it again just give it less rising time and keep an eye that the middle of the loaf does not rise more than 1 inch above the pan (it will rise significantly in the oven). And as for the stickiness, I think that can happen for various reasons such as if you were using a more hydrated starter, if it was very humid that day, or if it simply needed a bit more flour. Working with dough is always an adventure! Thank you so much for your feedback! - Anita
anita | wild thistle kitchen says
Hi Judy! I wanted to let you know I just published a Sourdough Discard English Muffin recipe. Thank you for motivating me to get it done! Let me know if you give it a try.
Ariel p says
Hi there! Wanting to try this recipe, can I do this by hand?
anita | wild thistle kitchen says
Hi! Yes! You can begin by mixing in a bowl with a wooden spoon or dough whisk and then transfer the dough to a floured surface and knead by hand for about 10 minutes. This is a nice soft dough so it won't take too much elbow grease. 🙂 Let me know how it goes! - Anita
Sue says
How do you best store leftover bread?
anita | wild thistle kitchen says
Hello. I store it at room temperature for 2-3 days in a plastic bag or container - it disappears quickly in our house! Any longer and I'd pop it in the fridge or freezer. If you plan to freeze, I recommend slicing first so you don't have to thaw the whole loaf for one or two pieces. Let me know if you have any other questions. 🙂 - Anita
Andrea says
Thank you so much for this wonderful recipe. It turned out beautifully, we absolutely LOVE the texture. I will say that I was concerned with adding commercial yeast ( I usually only do sourdough) but this recipe made a believer out of me. It still has that sourdough tang but it was so much faster on the rise, I was able to make and eat it the same day! This will be our go-to Sandwich bread recipe from now on. (I can't imagine it can get any better than this.)
anita | wild thistle kitchen says
Andrea, this comment really made my day! Thank you so much for giving this a try despite your concerns with the yeast. I prefer to do long-fermented sourdough too, but this recipe is such a time saver when I'm in a pinch! I do have a true sourdough sandwich bread recipe as well if you want to check it out. I am so glad you loved this recipe and I really appreciate your kind comment and rating!! xo - Anita
Mick says
This is my first discard bake and I was looking for a loaf bread! I am very happy I selected this one. I followed your recipe and the results are outstanding! Thank you!
anita | wild thistle kitchen says
This is the best news!! I am so honored that you chose my recipe for your first discard bake and thrilled that it turned out so well! Thanks so much for letting me know!!
Mick says
Update: I have baked this loaf three times now and each one gets better than the last!! On my third loaf I used bacon fat to line the loaf pan, since butter is expensive. The results were incredible! Even better than butter, baking created an aroma of morning breakfast. But the best part, the crust came out a bit more flaky and crunchy still pliable, similar to a pie crust, not thick though, and had with a nicer taste!
Thank you!!
anita | wild thistle kitchen says
This is the best news!!! Thank you for coming back with such a delicious update! I will definitely try your bacon fat variation in the future! I'm SO happy you've been enjoying this loaf. Thanks again - Anita
Amy says
I’m making this recipe now but it’s been in the oven for 40 minutes already with a foil tent and the center is only at 166 according to my thermometer. I’ve noticed my other bread recipes I’ve made before are starting to come out undercooked so now I’m not certain if there is an issue with my oven. It smells great and has a lovely golden brown color though!
anita | wild thistle kitchen says
Yep the temp rises pretty rapidly once you get near the end of baking. Even an extra 5 minutes can bump you up to the 190 mark 🙂 that is why the recipe states the time as well as the temperature as a marker for doneness as all ovens are different. I would love to know how your loaf turns out once it is finished baking.
Amy says
I let it go 10 minutes longer with the foil on top and it got up to temperature. This load came out great! My partner and daughter have a sesame allergy so I’m having to learn to make breads at home from scratch for them. This is a game changer for sandwich bread!
anita | wild thistle kitchen says
That is great news! Thanks for taking the time to come back and let me know how it turned out. This recipe doubles really well if it's easier/a time saver for you to make a double batch you can bake two and toss one in the freezer!
Jason (Anita's husband) says
I've made this recipe for our boys who always need bread for everything, especially their sandwiches. It comes out so good, they destroy the loaf in 2 days. So, I end up making 3 loaves every weekend. Thank you so much for writing this easy to follow recipe! I have shared this with my mom's sisters who love to bake. I can't wait to hear what they say about it.
anita | wild thistle kitchen says
I'm so glad you love this recipe! It is a big hit in our home too! I hope your mom and sisters love it as much as you and your boys do!
Ahti says
Made this today for the first time and it came out fantastic! Great instructions and pictures so I was able to follow it easily. Will be making this again and trying different variations as other commentors have done. Thank you for the great recipe!
anita | wild thistle kitchen says
I am so happy you loved it! Thank you for this wonderful comment and rating! Please let me know how the flavor variations go in the future!
Amanda says
I’ve made this bread 5 times now. Once I added cheese and garlic powder before rolling and this time I made a double and used brown sugar and cinnamon with a little flour before rolling and putting in the pan. Everytime this is delicious
anita | wild thistle kitchen says
Wow those flavors sound amazing! I am thrilled this recipe has become a regular item in your recipe rotation! Thank you for taking the time to leave this kind comment.
Judie says
I want to make this bread today, but was wondering if I could use the dough cycle on my bread machine. Thank you!
Judie says
Edit to my email. I just saw that my bread machine has a knead cycle. Should I use that? Thank you.
anita | wild thistle kitchen says
Hi Judie - I have never tried this in a bread machine but I know that many people use their bread machine for these types of loaves. I think it would work well, but again, I have not personally tried it. Let me know if you try it and how it turns out! Thank you!
Anna says
I tried making this recipe and it is delicious. However, I must admit that I did substitute maple syrup for honey because that was the only thing available in my kitchen then.
anita | wild thistle kitchen says
Thank you! I am so glad you made it and enjoyed it. Maple syrup is a great sub for honey - I should make a note of that in the recipe. Happy New Year!
Cecille says
I just made my first loaf, used my breadmaker on the "dough" option. While I wait for it to cool, any storage hints? Best way to wrap/keep after baking? I don't expect it to last long, but what's the best way to keep it fresh for a few days?
anita | wild thistle kitchen says
Hi Cecille! Thank you for giving this recipe a try and I'm glad to hear it worked well in your bread maker. Bread doesn't last long around here either! I have a 2 gallon ziploc bag I've been using and reusing forever to store bread. I also have a large tupperware style container with a tightly sealing lid that I use for bread. The key is to keep it from drying out. Let me know if you have any other questions. Thanks again! I appreciate the kind feedback and rating. - Anita
Michele Lee says
Wow. I am a true novice bread maker at 67 years old! My nephew gave me some starter about 3 weeks ago and I’ve since tried 3 different sourdough recipes. Waiting to see how the third turns out! Today I decided to try something with the discard, and came across this recipe. FANTASTIC! My bread loaf pan is a bit smaller, so it did come out over the top a bit more, but no worries! Looks great and the taste is unbelievably good! Thanks for the very thorough instructions! Looking forward to more bread adventures!
anita | wild thistle kitchen says
You just made my day! Thank you for this wonderful feedback!! I am thrilled that you tried my recipe and that you had such great results! Thanks again for taking the time to come back and leave a comment and rating!! xo - Anita
Melanie says
delicious! although mine did fall during the baking process. not sure what I did wrong but am going to try again because it is the most tastiest homemade bread I've made in my 8 mo journey! thank you!
anita | wild thistle kitchen says
Hi Melanie! I'm so glad you enjoyed it even though it fell. When it falls in the oven that is a sign that it over-proofed (or rose too much during the 2nd rise). Try letting it rise less next time. You just want it to be peeking up over the loaf pan by about an inch or even a little less. It will rise more in the oven. Let me know if you try it again and how it goes! Thanks!!
Lori says
I'm just learning about Sourdough. I made your sandwich bread and it came out beautiful! Can't wait to taste it!
anita | wild thistle kitchen says
Lori, this is great news! Thank you so much for letting me know and for the 5 stars!! I hope you love the bread! xo - Anita
sam says
oh i LOVE this anita, I'm always looking for ways to use up discard AND for good sandwich bread recipes (the current one I"m using is just ok). I will have to try yours =)
anita | wild thistle kitchen says
Thank you Sam! We really like this one and I hope you do too!!