YT Recipe

The Easiest Sourdough Discard Bread - Beginner Friendly (no waste - no fuss!)

The Easiest Sourdough Discard Bread - Beginner Friendly (no waste - no fuss!) is a medium American recipe that serves 8. 1800 calories per serving. Recipe by Sourdough with Wanna on YouTube.

Prep: 16 hrs 50 min | Cook: 40 min | Total: 18 hrs

Cost: $1.65 total, $0.21 per serving

Ingredients

  • 100 g Sourdough Discard (frothy, about halfway to peak)
  • 325 g Water (room temperature)
  • 500 g Bread Flour (high‑protein bread flour)
  • 10 g Salt (fine sea salt)

Instructions

  1. Combine Discard and Water

    Place 100 g sourdough discard in a large mixing bowl and add 325 g water. Stir until the discard is fully dissolved and no large lumps remain.

    Time: PT5M

  2. Add Flour and Salt

    Add 500 g bread flour and 10 g salt to the bowl. Mix with a hand or stand mixer on low speed until a shaggy dough forms and no dry flour pockets remain.

    Time: PT5M

  3. First Bulk Rest

    Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour.

    Time: PT1H

  4. First Set of Stretch and Folds

    Perform a series of stretch‑and‑folds: reach into the bowl, pull the dough up, and fold it over itself. Rotate the bowl and repeat until the dough feels a bit tighter, about 8‑10 folds total.

    Time: PT10M

  5. Rest

    Cover again and let the dough rest for 30 minutes.

    Time: PT30M

  6. Second Set of Stretch and Folds (Coil Folds)

    Perform coil folds: lift the dough, let it coil over the bowl, then fold it into itself. Repeat around the bowl until the surface feels smooth.

    Time: PT10M

  7. Rest

    Cover and let the dough rest another 30 minutes.

    Time: PT30M

  8. Bulk Fermentation

    Allow the dough to continue fermenting at room temperature for about 2 more hours, or until it is noticeably airy, jiggles when the bowl is moved, and no longer sticks to the sides.

    Time: PT2H

  9. Pre‑Shape and Rest

    Turn the dough onto a lightly floured surface. Gently shape it into a round by folding the edges toward the center, then let it rest uncovered for 15 minutes.

    Time: PT15M

  10. Final Shape (Double‑Caddy Clasp)

    Perform the double‑caddy clasp to shape the loaf into a tight boule. Place the shaped dough seam‑side up in a well‑floured banneton.

    Time: PT5M

  11. Cold Retardation

    Cover the banneton with a plastic bag or towel and refrigerate for at least 12 hours (or overnight) to develop flavor and strengthen the gluten.

    Time: PT12H

  12. Preheat Oven and Dutch Oven

    Place the Dutch oven (with lid) in the oven and preheat to 450°F (230°C).

    Time: PT30M

    Temperature: 450°F

  13. Score and Bake

    Turn the cold‑proofed dough onto a parchment sheet, score the top with a lame, and carefully transfer it into the hot Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake an additional 10 minutes until the crust is deep golden brown.

    Time: PT40M

    Temperature: 450°F

  14. Cool

    Remove the loaf from the pot and let it cool on a wire rack for at least 1 hour before slicing.

    Time: PT1H

Nutrition Facts

Calories
1800
Protein
7 g per serving
Carbohydrates
45 g per serving
Fat
1 g per serving
Fiber
2 g per serving

Dietary info: Vegetarian

Allergens: Wheat, Gluten

Last updated: April 1, 2026

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The Easiest Sourdough Discard Bread - Beginner Friendly (no waste - no fuss!)

Recipe by Sourdough with Wanna

A rustic sourdough loaf made using 100 g of sourdough discard instead of an active starter. The dough is mixed, bulk fermented with stretch‑and‑folds, cold‑proofed overnight, and baked in a Dutch oven for a crisp crust and open crumb.

MediumAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
18h 20m
Prep
40m
Cook
2h 17m
Cleanup
21h 17m
Total

Cost Breakdown

$1.65
Total cost
$0.21
Per serving

Critical Success Points

  • • Mixing until no dry flour pockets remain
  • • First stretch‑and‑fold set
  • • Monitoring bulk fermentation to avoid over‑proofing
  • • Gentle shaping to preserve gas bubbles
  • • Scoring before bake
  • • Baking with lid on then off for crust development

Safety Warnings

  • • Handle the hot Dutch oven with oven mitts to avoid burns.
  • • Use a sharp scoring blade carefully to prevent cuts.
  • • Do not leave the dough unattended during the long cold retard; ensure the refrigerator stays at or below 4°C.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of sourdough discard bread in American artisan baking?

A

Sourdough discard bread reflects the tradition of using every part of a starter, a practice rooted in frugal home‑baking cultures. In the United States, especially on the West Coast, bakers repurpose discard to reduce waste while still enjoying the tangy flavor of sourdough.

cultural
Q

What are the traditional regional variations of sourdough bread in the United States?

A

American sourdough varies from the San Francisco style with a strong tang and open crumb to Midwest whole‑grain versions that incorporate rye or spelt. Using discard, as shown by Sourdough with Wanna, is a modern twist that fits any regional style.

cultural
Q

How is sourdough discard bread traditionally served in American households?

A

It is often sliced thick and served warm with butter, jam, or used for hearty sandwiches. In many families it accompanies soups, stews, or is toasted for breakfast with avocado.

cultural
Q

What occasions or celebrations is sourdough discard bread associated with in American culture?

A

While not tied to a specific holiday, sourdough loaf is a staple at weekend brunches, family gatherings, and is popular during the fall baking season when home bakers want to use up starter discard.

cultural
Q

What authentic ingredients are essential for a traditional sourdough discard loaf versus acceptable substitutes?

A

Traditional ingredients are bread flour, water, salt, and sourdough discard. Substitutes can include all‑purpose flour (lower rise), whole‑wheat flour (adds flavor), or a poolish made from commercial yeast if discard is unavailable.

cultural
Q

What other American artisan breads pair well with sourdough discard bread?

A

Pair it with a rustic rye loaf, a seeded multigrain baguette, or a soft milk‑bread for contrast. Serving a variety of breads on a cheese board showcases different textures and flavors.

cultural
Q

What are the most common mistakes to avoid when making sourdough discard bread?

A

Common errors include over‑proofing the dough, using overly liquid discard, and handling the dough too roughly which pops the gas bubbles. Follow the stretch‑and‑fold schedule and keep an eye on the dough’s texture.

technical
Q

Why does this recipe use stretch‑and‑folds instead of a traditional knead?

A

Stretch‑and‑folds develop gluten gently, preserving the airy crumb that can be lost with aggressive kneading, especially when using a less active discard. The technique also reduces the need for a heavy mixer.

technical
Q

Can I make the sourdough discard loaf ahead of time and how should I store it?

A

Yes. After shaping, refrigerate the dough for 12‑24 hours (cold retard). Once baked, let the loaf cool, then wrap it tightly and store at room temperature for up to a day or freeze for longer storage.

technical
Q

What does the YouTube channel Sourdough with Wanna specialize in?

A

The YouTube channel Sourdough with Wanna focuses on sourdough baking tutorials, starter care, and creative ways to use sourdough discard in everyday recipes, emphasizing approachable techniques for home bakers.

channel
Q

How does the YouTube channel Sourdough with Wanna's approach to sourdough differ from other sourdough channels?

A

Sourdough with Wanna emphasizes using discard for full‑size loaves, detailed stretch‑and‑fold demonstrations, and a relaxed, therapeutic style, whereas many other channels focus on starter maintenance or small‑batch recipes.

channel
More like this:American RecipesBread RecipesMore by Sourdough with Wanna

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