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.
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Recipe Background and Details
If you are new to sourdough be sure to check out my Sourdough Starter Guide for Beginners!
Also, make sure to watch my Three Favorite Sourdough Discard Recipes video on YouTube. In it, I will walk you through this sandwich bread, my sourdough discard cinnamon rolls, and sourdough discard banana bread.
I am a big fan of sourdough baking. I enjoy the process from feeding the starter, to stretching and folding, to bulk fermenting, and finally crossing my fingers and hoping for that perfect oven spring. But sometimes (most of the time lately) I just don't have the time. So I shove my starter to the back of the refrigerator and try to ignore it.
I can only ignore it for so long before giving it some love, and as a result I have accumulated a large jar of sourdough discard in my refrigerator. I like to sneak it into all kinds of recipes like my sourdough discard banana bread, sourdough pancakes, sourdough discard pizza crust, and into my honey white sandwich bread and soft French bread. Well I finally decided to start adding these sourdough discard recipe variations to my blog, starting with this sourdough discard sandwich bread.
Why you will love this sourdough discard recipe
Flavor: This sourdough discard sandwich bread has a subtle tanginess from the sourdough discard and a hint of sweetness from the honey.
Texture: This sandwich bread is soft but has a nice tight crumb - meaning your toast toppings and sandwich fillings will not fall through any holes. This can sometimes be an issue with long fermented sourdough breads.
Quick and Easy: If you are reading this recipe, I'm betting you know how labor intensive some sourdough recipes can be. Well this sourdough discard bread is super quick and easy to whip up thanks to the addition of commercial yeast.
Ingredients for this recipe
Yeast: because we are using unfed sourdough starter, or discard, we need the yeast to help the bread rise. I use active dry but you can use instant if you prefer.
Honey: For a little sweetness to balance the tanginess of the discard. You can substitute with sugar.
Butter or Oil: I use salted butter but you can use unsalted or any neutral oil you prefer. Make sure the butter or oil is at soft room temperature.
Sourdough Discard: Sourdough discard is just unfed sourdough starter. It can be room temperature or cold. I scoop mine out of a big jar straight from the fridge and mine is quite tangy at this point. You can use a less ripe discard but will get less of a tang to the finished bread.
All Purpose Flour: I like to use unbleached and often organic. King Arthur is one of my go-to brands.
Salt: I test all of my recipes with Diamond Crystal Kosher Salt. If you use a fine table or sea salt you will want to use about half of what the recipe calls for.
How to make sourdough discard sandwich bread
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 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.
More Sourdough Recipes
- Sourdough Cheese Crackers
- Sourdough Pie Crust
- Sourdough Discard Dinner Rolls
- Soft Sourdough Dinner Rolls
Related Recipes
- Sourdough Pumpkin Muffins
- Chocolate Sourdough Bread
- Chocolate Cinnamon Rolls
- Sourdough Cinnamon Rolls (no yeast)
Sourdough Discard Sandwich Bread
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
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!!