Quick Sourdough Discard Sandwich Bread

If you’re an avid sourdough baker, you’re familiar with the conundrum of sourdough discard. This byproduct of feeding your sourdough starter can quickly pile up, leaving you wondering how to use it without feeling wasteful. Enter sourdough discard sandwich bread – a perfect solution to turn your leftovers into something delightfully delicious and useful. This bread combines the benefits of sourdough with the quickness of yeast to make a delicious loaf of bread!

Why Sourdough Discard?

Sourdough discard is the portion of the starter that you remove before feeding it with fresh flour and water. It might seem like a waste, but this tangy, flavorful discard is a treasure trove of potential. It’s already partially fermented, giving your bread a subtle sourdough tang without the lengthy fermentation process required for traditional sourdough loaves.

The Benefits of Sourdough Discard Sandwich Bread

1. Minimizes Waste: Using your sourdough discard helps reduce food waste, making your baking practices more sustainable.
2. Flavor Boost: The natural fermentation adds a unique depth of flavor to your bread that’s hard to achieve with commercial yeast alone.
3. Versatility: This sandwich bread is perfect for everything from PB&J to grilled cheese, offering a softer crumb and a milder flavor compared to traditional sourdough.

Serving Suggestions:

Sourdough discard sandwich bread is incredibly versatile. It’s perfect for hearty sandwiches, crisp toast, or even as a base for French toast. The subtle sourdough flavor complements both savory and sweet toppings, making it a staple in your kitchen.

Next time you feed your sourdough starter, don’t throw away the discard. Instead, turn it into a loaf of sandwich bread that’s as delightful to eat as it is to make. This recipe not only helps reduce waste but also infuses your bread with the great health benefits that only sourdough can provide.

Happy baking!

Sourdough Discard Sandwich Bread

If you're looking for a great use for all of your sourdough discard, look no further. Sourdough sandwich bread is a great use and is so versatile!

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Cook Time 40 minutes mins

Equipment

• 1 10" loaf pan

Ingredients

  

• 100 g Sourdough Discard
• 250 g Water
• 500 g Bread Flour or All Purpose Flour
• 10 g Salt
• 20 g Sugar
• 60 g Butter room temperature
• 7 g Instant Yeast

Instructions

 

• Combine the sourdough discard, water and flour into the bowl of your stand mixer and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
• Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes.
• You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you’ll need to use your dough hook attachment for this step. The dough should be completely off the sides of the mixing bowl.
• Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than all sourdough, so it will rise very quickly, particularly if your home is warm. Cover your bowl with a moistened tea towel to keep in moisture. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
• While you’re waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it’s ready to go when the dough is shaped.
• Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
• Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
• Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it’s just above the rim of the tin.
• This will take around an hour, depending on the temperature of your home. Cover with moist tea towel.
• Once the dough has risen, you'll need to bake your loaf. Set oven temperature to 350℉.
• Once oven has preheated, place loaf in oven and bake for 40 minutes until the top of the loaf is golden brown. Remove from the loaf tin and allow to cool on a wire rack.
• Enjoy!

Keyword bread, quick bread, sandwich bread, sandwich loaf, sourdough, sourdough discard, sourdough discard recipe, sourdough recipe, yeast bread

Original recipe adapted from: https://www.pantrymama.com/easy-sourdough-discard-sandwich-bread/