Sourdough Discard Sandwich Bread
This Sourdough Discard Sandwich Bread recipe is a fantastic way to utilize leftover sourdough starter while creating a soft, delightful loaf. Whether for breakfast sandwiches or lunchbox treats, this bread shines in versatility. Its unique blend of sourdough flavor and commercial yeast makes it both beginner-friendly and deliciously satisfying.
Why You’ll Love This Recipe
- Easy to Make: This recipe simplifies the sourdough process, making it accessible for beginners and busy cooks alike.
- Versatile Use: Perfect for toast, sandwiches, or even as a base for savory dishes, this bread fits into any meal plan.
- Great Texture: The combination of sourdough discard and yeast results in a tender crumb with a light crust that’s simply irresistible.
- Keeps Well: Store it at room temperature or freeze for later. This bread remains fresh for days!
- Flavorful Twist: The subtle tang from the sourdough discard adds depth that enhances everything from PB&J to gourmet sandwiches.
Tools and Preparation
For this recipe, having the right tools ensures success. Proper equipment speeds up the process and helps achieve the perfect loaf.
Essential Tools and Equipment
- Large mixing bowl
- Measuring scale
- Wooden spoon or fork
- Stand mixer (optional)
- Dough scraper
- 9×5-inch loaf pan
- Parchment paper
Importance of Each Tool
- Large mixing bowl: Provides ample space for combining ingredients without mess.
- Measuring scale: Ensures accurate ingredient measurement, crucial for bread baking.
- Dough scraper: Helps in handling sticky dough and keeping your work surface clean.
Ingredients
This easy sourdough discard sandwich bread recipe combines leftover starter with commercial yeast for a soft, tender loaf. Perfect for everyday sandwiches, it has a light texture and a simple process that makes it beginner-friendly.
For the Bread
- 120g (½ cup) lukewarm water
- 120g (½ cup) lukewarm milk
- 7g (2 ½ tsp) instant yeast (or active dry yeast)
- 25g (2 tbsp) granulated white sugar
- 406g (3 ¼ cups) bread flour or strong all-purpose flour
- 100g (approx. ½ cup) sourdough discard
- 8g (1 ½ tsp) salt
- 45g (3 tbsp) room-temperature butter
Additional Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8 slices
Calories per serving: 197 kcal
How to Make Sourdough Discard Sandwich Bread
Step 1: Mixing & First Rise
- In a large bowl, combine lukewarm water, milk, sugar, and yeast. If using active dry yeast, let sit for 5-10 minutes until foamy; if using instant yeast, proceed immediately.
- Add the flour, sourdough discard, and salt. Mix with a fork or wooden spoon until a shaggy dough forms.
- Add the softened butter and knead it into the dough by hand until fully combined.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until soft, smooth, and elastic. Alternatively, use a stand mixer with a dough hook.
- Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Optional cold-proof: Refrigerate overnight for enhanced flavor and texture.
Step 2: Shaping & Second Rise
- Punch down the dough and turn it onto a lightly floured surface. Line a 9×5-inch loaf pan with parchment paper.
- Flatten the dough into a rectangle slightly shorter than the length of the loaf pan with long sides left and right.
- Fold the top third of the dough toward the center and press along the fold to seal. Repeat this folding two more times.
- Place the shaped dough seam-side down in the lined loaf pan. Cover loosely with a kitchen towel or plastic wrap.
- Let rise until it doubles in size and rises about 1 inch above the pan’s rim—be careful not to overproof.
Step 3: Baking
- Preheat the oven to 350°F (180°C) while the dough rises.
- Bake for about 35 minutes until deep golden brown; if browning too quickly, tent loosely with foil after 20 minutes.
- The bread is done when it sounds hollow when tapped and reaches an internal temperature of 200°F (94°C).
- Remove from the pan and cool completely before slicing.
Step 4: Storing
Store at room temperature in an airtight container for up to 4-5 days or freeze for up to three months.
Now you’re ready to enjoy your homemade Sourdough Discard Sandwich Bread!
How to Serve Sourdough Discard Sandwich Bread
Sourdough discard sandwich bread is a versatile loaf that pairs wonderfully with various toppings and fillings. Whether you prefer savory or sweet options, this bread can elevate your meal to new heights.
Classic Sandwiches
- Turkey and Swiss: Layer thinly sliced turkey breast with Swiss cheese, lettuce, and mustard for a classic deli-style sandwich.
- Caprese: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze create a refreshing Italian-inspired sandwich.
- BLT: Crispy bacon, fresh lettuce, and ripe tomatoes come together for a timeless favorite.
Toasted Variations
- Avocado Toast: Mash ripe avocado on toasted slices of sourdough bread and sprinkle with salt, pepper, and chili flakes.
- Peanut Butter & Banana: Spread creamy peanut butter on toasted bread and top it with banana slices for a quick breakfast or snack.
Sweet Treats
- Cinnamon Sugar Toast: Butter the bread lightly, then sprinkle with cinnamon sugar before toasting for a delightful treat.
- French Toast: Use slices of sourdough discard sandwich bread to make delicious French toast topped with syrup and fresh fruit.
How to Perfect Sourdough Discard Sandwich Bread
To ensure your sourdough discard sandwich bread turns out perfectly every time, consider these helpful tips:
- Bold ingredients measurement: Weigh your ingredients using a kitchen scale for maximum accuracy. This will improve the consistency of your dough.
- Bold kneading technique: Knead the dough until it feels soft and elastic. This step is crucial for developing gluten which gives the bread structure.
- Bold rising times: Allow adequate time for both rises. Under-proofing can lead to dense bread while over-proofing may cause collapse.
- Bold oven temperature: Ensure your oven is fully preheated before baking. This helps achieve an even bake and perfect crust.
- Bold cooling period: Let the bread cool completely before slicing. This helps set the crumb structure.
Best Side Dishes for Sourdough Discard Sandwich Bread
Sourdough discard sandwich bread pairs well with a variety of side dishes that complement its flavor and texture. Here are some excellent choices:
- Garden Salad: A fresh mix of greens, tomatoes, cucumbers, and your favorite dressing provides a light contrast to hearty sandwiches.
- Tomato Soup: Creamy tomato soup makes an excellent dipping companion for grilled cheese sandwiches made with sourdough.
- Coleslaw: Crunchy coleslaw adds a refreshing crunch that balances out rich sandwiches perfectly.
- Potato Chips: Serve crispy potato chips on the side for added texture and flavor alongside any sandwich creation.
- Pickles: Tangy pickles offer a delightful crunch that pairs nicely with savory fillings in sandwiches.
- Roasted Vegetables: Seasonal roasted vegetables bring earthy flavors that complement the soft texture of the sourdough bread.
Common Mistakes to Avoid
Making sourdough discard sandwich bread can be simple, but certain mistakes can hinder your results. Here are some common pitfalls to avoid.
- Using cold ingredients: Starting with cold water or milk can prevent the yeast from activating properly. Always ensure your liquids are lukewarm.
- Not measuring accurately: Inaccurate measurements can lead to inconsistent results. Use a kitchen scale for precise measurements.
- Overproofing the dough: Allowing the dough to rise too long can cause it to deflate. Keep an eye on it and rise until doubled in size.
- Ignoring the baking time: Baking for too long or too short can affect texture and flavor. Check the bread at the minimum baking time for best results.
- Skipping the cooling period: Slicing bread too soon can result in gummy texture. Let it cool completely before cutting into it.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover sourdough discard sandwich bread in an airtight container.
- It will last for up to 4-5 days in the fridge.
Freezing Sourdough Discard Sandwich Bread
- Wrap slices tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe zip-top bag.
- The bread will keep well for up to 3 months.
Reheating Sourdough Discard Sandwich Bread
- Oven: Preheat to 350°F (180°C) and warm the bread for about 10 minutes until heated through.
- Microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds until warm.
- Stovetop: Toast slices in a skillet over medium heat until golden brown on both sides.
Frequently Asked Questions
Can I use only sourdough starter without yeast?
Yes, you can use just sourdough starter, but the rise might be slower, and the bread may be denser.
How should I store Sourdough Discard Sandwich Bread?
Store it in an airtight container at room temperature for up to 4-5 days or freeze it for longer storage.
What is the best way to customize this recipe?
You can add herbs, spices, or cheese to give your sourdough discard sandwich bread unique flavors.
Can I make this recipe vegan?
Yes, substitute butter with vegan alternatives and use plant-based milk instead of dairy milk.
Why does my bread not rise well?
Poor rising could be due to inactive yeast or using cold ingredients. Make sure everything is at room temperature and check your yeast’s freshness.
Final Thoughts
This sourdough discard sandwich bread recipe is not only easy but also versatile. Perfect for sandwiches or toast, you can easily customize it with different flavors. Give it a try and enjoy a delightful homemade loaf!
Sourdough Discard Sandwich Bread
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Sourdough Discard Sandwich Bread is a delightful way to make use of leftover sourdough starter while creating a soft, flavorful loaf. This versatile bread is perfect for everything from breakfast sandwiches to lunchbox treats. With a unique blend of sourdough flavor and commercial yeast, it’s beginner-friendly and satisfies every palate. Its tender crumb and light crust make it an irresistible addition to any meal plan. Enjoy this easy-to-make recipe that keeps well for days or can be frozen for later use.
Ingredients
- 120g lukewarm water
- 120g lukewarm milk
- 7g instant yeast (or active dry yeast)
- 25g granulated sugar
- 406g bread flour or strong all-purpose flour
- 100g sourdough discard
- 8g salt
- 45g room-temperature butter
Instructions
- Combine lukewarm water, milk, sugar, and yeast in a large bowl. If using active dry yeast, let sit until foamy.
- Mix in flour, sourdough discard, and salt until a shaggy dough forms. Add softened butter and knead by hand or with a stand mixer for 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 1 to 1½ hours until doubled.
- Punch down the dough, shape it into a loaf, place it in a lined loaf pan, cover loosely, and let rise until it doubles again.
- Preheat oven to 350°F (180°C) and bake for about 35 minutes until golden brown and hollow-sounding when tapped.
- Cool completely before slicing.
Nutrition
- Serving Size: 1 serving (approximately 60g)
- Calories: 197
- Sugar: 2g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 18mg
