If you loved my Soft Sourdough Sandwich Bread, you’re going to be obsessed with this version! It has the same tender crumb, soft slices, and perfect sandwich texture…but this time we’re putting sourdough discard to work.
It’s a great way to use up extra starter without sacrificing flavor or softness, and it comes together with simple ingredients you probably already have on hand. Whether you’re packing school lunches, making toast, or just love a good homemade loaf, this discard version is one you’ll bake on repeat.
Why I Love This Recipe
- Soft, fluffy texture: Sliceable, tender, and perfect for sandwiches, toast, grilled cheese, or French toast.
- Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
- Quick to make: A little instant yeast helps it come together fast, so you get homemade bread with sourdough character in a fraction of the time.
- Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.
Frequently Asked Questions
What kind of yeast can I use?
Any yeast works for this recipe. I used active dry yeast, but instant yeast can be mixed directly with the dry ingredients (without activation) and will typically rise a bit faster. If using active dry, just hydrate it in the warm liquid first.
Can I use older sourdough discard?
Yes! Older discard will give a slightly stronger tang, while fresher discard tastes more mild. Use whatever fits your flavor preference.
Can I make this dough ahead of time?
Yes. you can refrigerate the dough overnight after the first rise. Just let it warm up and finish rising before shaping and baking.
Can I freeze the baked bread?
Absolutely. Once cooled, slice the loaf and freeze in an airtight bag up to 3 months. It toasts perfectly straight from frozen.
Substitutions
- Honey or Sugar: Honey adds moisture and a subtle sweetness that works really well in this loaf. If you’d rather use granulated sugar, that’s totally fine… just add a splash more liquid (milk or water) to keep the dough from feeling dry.
- Butter or oil: I use softened butter for the richness and flavor, but you can swap in a neutral oil like avocado oil if you prefer. Olive oil also works, but will add a slightly different flavor.
- Flour: Bread flour gives the softest, most structured crumb. All-purpose flour can be used if that’s what you have, though you may need a tablespoon or two extra to get the dough to come together. A portion of whole wheat flour can also be added for a heartier loaf… just expect a slightly denser texture.
- Egg free: If you need this to be egg-free, you can omit the egg and reduce the flour slightly during mixing to keep the dough soft.
- Yeast: Active dry or instant yeast both work here. I typically use active dry, but instant yeast can be mixed straight into the dry ingredients for faster rising.
How to make easy sourdough discard sandwich bread: step-by-step
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 2 hours, then bake.
Ingredients
- 8 grams instant or active dry yeast (2 & 1/4 teaspoons)
- 100 grams of room temperature water
- 80 grams of warm milk
- 50 grams of honey (or sugar-decrease to 40 grams)
- 200 grams of sourdough discard (room temp & no more than a week old)
- 1 room temperature egg (approximately 50 grams)
- 415 grams of bread flour
- 30 grams of softened unsalted butter (avocado oil works well too)
- 10 grams of salt
EQUIPMENT
- 1 8×4 loaf pan or 9×5 pan
- food scale
- dough scraper or bench scraper
- mixing bowl
Instructions
This recipe can be mixed by hand or using a stand mixer.
- If using active dry yeast:
Warm the 100 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy.
Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm. - If using instant yeast:
Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the milk and water are still warm (not hot) so the dough rises well.
- Once the yeast is activated, whisk in the milk, honey, sourdough discard, and egg until well combined.
- Then add the flour, salt, and butter or oil and mix until a shaggy dough is formed (instant yeast can be tossed in at this point).
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
- Once kneaded, place the dough in a buttered bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard sandwich bread
- Once the dough has doubled in size, grease your loaf pan and set aside.
- Turn the dough out onto a lightly floured surface and pat it into a 12×12 inch square.
- Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
- Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
- Place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap until doubled in size (at least 1 inch above the rim of the pan).
Second rise
- The sourdough discard sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer (this takes about 1-2 hours).
Bake the sourdough discard sandwich bread
- Once the bread is ready to be baked preheat the oven to 375 degrees F and bake it for 35-40 minutes.
- If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.
Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.
- Upon removing the sourdough sandwich bread from the oven brush the top with butter for a softer crust.
- Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
- Sourdough discard sandwich bread can be stored in a bread bag for up to 3 days on your counter.
- To freeze, let the bread cool completely, then slice and place in an airtight bag. Freeze for up to 3 months. Toast straight from frozen.
More sourdough sandwich recipes
- Soft Sourdough Sandwich Bread (not too tangy!)
- Honey Wheat Sourdough Sandwich Bread (overnight recipe!)
- Sourdough Cinnamon Raisin Bread
- Sourdough Rye Sandwich Bread
Easy Sourdough Discard Sandwich Bread (super soft!)
This easy sourdough discard sandwich bread bakes up soft, fluffy, and sliceable with a mild sourdough flavor and quick rise time.
Equipment
- 1 8x4 or 9x5 inch loaf pan
- Food scale
- Dough/bench scraper
- Mixing bowl
Ingredients
- 8 grams (2 & 1/4 teaspoons) instant or active dry yeast
- 100 grams warm water
- 80 grams warm milk
- 50 grams honey (or sugar (decrease to 40 grams if using sugar))
- 200 grams sourdough discard (room temperature and no more than a week old)
- 1 large egg (room temperature)
- 415 grams bread flour
- 30 grams unsalted butter (softened (or avocado oil))
- 10 grams salt
Instructions
-
This recipe can be mixed by hand or using a stand mixer.
-
If using active dry yeast: Warm the 100 grams of water to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy.Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
-
If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients...no need to activate it first. Just make sure the milk and water are still warm (not hot) so the dough rises well.
-
After the yeast is activated, add the milk, honey, sourdough discard, and egg and whisk until combined.
-
Then add the flour, salt, and butter or oil (instant yeast can be added in this step) and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need much extra flour. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, place the dough in a buttered bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard sandwich bread
-
Once the dough has doubled in size, grease your loaf pan and set aside.
-
Turn the dough out onto a lightly floured surface and pat it into a 12x12 inch square.
-
Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas. Find my favorite hand roller here!
-
Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
-
Place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap until doubled in size (at least 1 inch above the rim of the pan).
Second rise
-
The sourdough discard sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer (this takes about 1-2 hours).
Bake the sourdough discard sandwich bread
-
Once the bread is ready to be baked preheat the oven to 375 degrees F and bake it for 35-40 minutes.
-
If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.
Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.
-
Upon removing the sourdough sandwich bread from the oven brush the top with butter for a softer crust.
-
Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
-
Sourdough discard sandwich bread can be stored in a bread bag for up to 3 days on your counter.
-
To freeze, let the bread cool completely, then slice and place in an airtight bag. Freeze for up to 3 months. Toast straight from frozen.
Notes
Baker's schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the loaf, rise for another 2 hours, then bake.
Sourdough discard: Avoid using a discard that is older than a week as this will produce an unpleasant taste in the final bake.
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