Sourdough Discard Sandwich Bread Recipe - Easy Beginner Sourdough Bread w/ Sourdough Starter Discard
Sourdough Discard Sandwich Bread Recipe - Easy Beginner Sourdough Bread w/ Sourdough Starter Discard is a easy American recipe that serves 12. 190 calories per serving. Recipe by Robyn On The Farm on YouTube.
Prep: 2 hrs 28 min | Cook: 30 min | Total: 3 hrs 13 min
Cost: $1.30 total, $0.11 per serving
Ingredients
- 100 g Sourdough Discard (inactive starter, about 1/2 cup)
- 250 g Warm Water (heated to about 110°F (43°C))
- 20 g Honey (organic honey; can substitute with sugar, maple syrup, or omit)
- 7 g Instant Yeast (2 1/4 teaspoons; can use active dry yeast same amount; store in freezer)
- 50 g Butter (melted; unsalted preferred)
- 500 g All-Purpose Flour (4 cups; bread flour can be used for higher rise)
- 10 g Real Salt (fine sea salt; about 1 1/2 teaspoons)
Instructions
Measure Ingredients
Zero out the scale before each ingredient. Measure 100 g sourdough discard, 250 g warm water (110°F), 20 g honey, 7 g instant yeast, 50 g melted butter, 500 g flour, and 10 g salt.
Time: PT10M
Mix and Knead Dough
Add all ingredients to the mixing bowl and knead on speed 2 for about 13 minutes until the dough is smooth, tacky, and pulls away from the bowl.
Time: PT13M
First Bulk Rise
Cover the bowl with a warm, damp kitchen towel and let the dough rise on the countertop for 45–60 minutes, until roughly doubled in size.
Time: PT55M
Shape and Place in Loaf Pan
Turn the dough onto a lightly floured surface, press down, roll tightly, pinch seams, and fit into an oiled 8½ × 4½ inch cast‑iron loaf pan.
Time: PT5M
Second Rise
Cover the pan with the damp towel again and let the dough rise for about 30 minutes, until it rises slightly above the pan rim.
Time: PT30M
Preheat Oven
While the dough is rising, preheat the oven to 350°F (177°C).
Time: PT10M
Temperature: 350°F
Bake Bread
Place the loaf pan in the oven and bake for 30 minutes, until the crust is golden brown and the internal temperature reaches about 190°F (88°C).
Time: PT30M
Temperature: 350°F
Butter Crust and Wrap
Immediately melt a little butter and brush it over the hot crust. Then wrap the loaf in a clean kitchen towel to soften the crust.
Time: PT5M
Cool Completely
Let the bread cool completely (about 30 minutes) before slicing for the best crumb texture. For a softer crust, keep it wrapped; for a crispier crust, place on a cooling rack.
Time: PT30M
Nutrition Facts
- Calories
- 190
- Protein
- 5 g
- Carbohydrates
- 31 g
- Fat
- 4 g
- Fiber
- 1.5 g
Dietary info: Vegetarian, Contains gluten
Allergens: wheat, dairy, honey
Ingredient Substitutions
- Instead of Sourdough Discard: active sourdough starter (adjust flavor), none
- Instead of Warm Water: any warm water
- Instead of Honey: granulated sugar, maple syrup, agave nectar
- Instead of Instant Yeast: active dry yeast
- Instead of Butter: margarine, vegetable oil (will change flavor)
- Instead of All-Purpose Flour: bread flour, whole wheat flour (adjust liquid)
- Instead of Real Salt: kosher salt, table salt (use less)
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Digital Scale
- Measuring Cups and Spoons
- Cast Iron Loaf Pan
- Oven
- Kitchen Towel (optional)
- Pastry Brush (optional)
- Cooling Rack (optional)
- Bread Knife (optional)
Critical Steps — Do Not Skip
- Mix and knead dough until smooth
- First bulk rise until doubled
- Shape tightly and place in loaf pan
- Second rise to just above pan edge
- Bake until golden and internal temp 190°F
Chef Tips from the Video
- Use bread flour for a higher rise and chewier crumb.
- A splash of milk in the dough adds richness and a softer crumb.
- Score the top of the loaf before baking for a decorative look and better oven‑spring.
- Let the shaped loaf rest uncovered for 10 minutes before the second rise to relax gluten.
- For extra flavor, add 1 tsp dried herbs (e.g., rosemary) to the dough.
Troubleshooting
Dough is too sticky.
Add flour a tablespoon at a time while kneading until the dough pulls away from the bowl but remains tacky.
Dough is too dry and crumbly.
Add warm water a tablespoon at a time until the dough comes together.
Bread did not rise enough.
Ensure water is warm (110°F) and yeast is fresh; consider extending the first rise or placing the bowl in a warmer spot.
Crust is too hard.
Brush with melted butter right out of the oven and keep the loaf wrapped in a towel to retain moisture.
Crumb is dense.
Do not over‑mix; ensure the dough gets a full bulk rise and avoid over‑kneading.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; lasts up to 4 days.
Freezer: Slice, wrap each slice in foil or freezer bag, and freeze for up to 2 months.
Room temperature: Keep in a bread box or paper bag for 1‑2 days.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for a slow, overnight fermentation.
- Bake the loaf a day ahead; reheat slices in a toaster or oven.
- Freeze sliced bread and toast directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of sourdough discard sandwich bread in American home baking?
Sourdough discard bread grew popular among American home bakers as a way to use the excess starter that accumulates from regular sourdough feeding. It blends the tang of traditional sourdough with the convenience of commercial yeast, making a quick, probiotic‑rich loaf ideal for everyday sandwiches.
What are the traditional regional variations of sourdough discard sandwich bread in the United States?
While there is no historic regional version, bakers often add local ingredients—such as cornmeal in the Midwest or whole‑grain flours in the Pacific Northwest—to customize the discard loaf. The base technique remains the same across the country.
How is sourdough discard sandwich bread traditionally served in American households?
It is typically sliced and used for classic sandwiches, toasted for breakfast, or served alongside soups and salads. Many families butter the warm crust, as shown by Robyn On The Farm, for a soft, flavorful finish.
What occasions or celebrations is sourdough discard sandwich bread traditionally associated with in American culture?
The bread is a staple for everyday meals but also appears at casual gatherings, picnics, and potlucks because it can be made quickly with leftover starter and pairs well with a variety of fillings.
What makes sourdough discard sandwich bread special or unique in American bread cuisine?
It uniquely combines wild yeast from the discard with instant commercial yeast, giving the loaf both the probiotic tang of sourdough and the reliable rise of a yeasted sandwich loaf—something few traditional American breads offer.
What are the most common mistakes to avoid when making sourdough discard sandwich bread at home?
Common errors include using water that’s too hot (which kills the yeast), under‑ or over‑kneading, and not allowing the dough to double during the first rise. Also, forgetting to oil the loaf pan can cause the bread to stick.
Why does this sourdough discard sandwich bread recipe use instant yeast instead of only sourdough starter?
Instant yeast guarantees a predictable rise in a short time, while the discard provides flavor and probiotics. Relying solely on inactive starter would often result in a dense loaf that may not rise sufficiently.
Can I make sourdough discard sandwich bread ahead of time and how should I store it?
Yes. Bake the loaf, let it cool, then wrap it tightly and store at room temperature for 1‑2 days or refrigerate for up to 4 days. For longer storage, slice and freeze the bread.
What texture and appearance should I look for when the sourdough discard sandwich bread is done?
The crust should be a deep golden brown and slightly shiny from the butter glaze. When tapped, the loaf should sound hollow, and the interior crumb should be light, airy, and show irregular holes typical of sourdough.
What does the YouTube channel Robyn On The Farm specialize in?
Robyn On The Farm focuses on approachable, farm‑fresh cooking, often featuring seasonal ingredients, simple techniques, and recipes that make good use of leftovers like sourdough discard.
How does the YouTube channel Robyn On The Farm's approach to bread making differ from other baking channels?
Robyn emphasizes using everyday kitchen tools, such as a stand mixer and cast‑iron pans, and highlights sustainability by repurposing sourdough discard, whereas many other channels focus on artisanal techniques that require specialty equipment.
Last updated: August 14, 2026
