Easy Sourdough Discard Sandwich Bread Recipe (2024)

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This quick and easy sourdough discard sandwich bread is a great sourdough recipe to have in your repertoire for when you need to use up some discard or you need a loaf of bread in a hurry. You'll get a super soft, light and airy crumb with a soft crust that's easy to eat.

This bread takes around 2 to 3 hours from start to finish, depending on how warm your house is. It utilises 100g of sourdough discard and is perfect with homemade butter!

If you'd like a more artisan style sourdough discard bread, you could try this recipe.

Easy Sourdough Discard Sandwich Bread Recipe (1)

Which Loaf Tin Should You Choose?

Sandwich bread needs to be baked in a tin. You can use anopen tinor a tin with a lid or “Pullman Bread Tin“. If you use an open tin, you’ll achieve a rounded top to your sandwich loaf. This is what I prefer to bake in.

You can however also use a Pullman Tin. This has a lid that slides on top and will yield you a square sandwich loaf, more like the bread you would buy in the supermarket.

No matter what type of tin you use, this loaf is best in a tin around 4 x 8 x 4 inches.This is the oneI use (I just leave the lid off as I think it is nicer with the rounded top).

Sometimes my sourdough sandwich discard bread comes out looking like a mushroom ... it makes my kids love it even more because they think it's hilarious! Spot the squishy toddler fingers!

Easy Sourdough Discard Sandwich Bread Recipe (2)

Shaping Sandwich Bread

Shaping sandwich bread is so so easy. Of course, like anything, there are a million ways to complicate it, however I like to stick to this simple method – it’s so easy my kids can do it!

Remember that this dough will feel different to traditional sourdough sandwich bread because it has been leavened with instant yeast. It may feel stickier than traditional sourdough, but if it is, you just need to flour your hands a little.

You need to pop your fermented dough out onto the kitchen counter so that the smooth side is underneath and the sticky side is on the top. Gently ease the dough out into a rough rectangle, with the short edge closest to you.

Easy Sourdough Discard Sandwich Bread Recipe (3)

Then roll the dough up into a log and tuck the ends under. Try and create as much tension as you can on the top of the loaf. This will help it to develop a lovely shape and crust when it's baked.

Then simply plop the log into your buttered tin.

Easy Sourdough Discard Sandwich Bread Recipe (4)

Freezing A Sourdough Discard Sandwich Loaf

You can easily double or even triple this recipe (when you look at the recipe below, you can easily click the button and it will automatically calculate the measurements for you). Doubling the recipe means you can use one loaf and freeze the other.

Theseplastic bread bagsare perfect for freezing your sandwich bread in.

This yeasted version of sandwich bread is super handy to have in your recipe collection when you realise you have to pack school lunches ... and there's no bread!!

It also freezes really well - as a whole loaf or even sliced and made into sandwiches.

To store frozen sandwiches, you can place each sandwich in a plastic ziploc bag. This makes them easy to place in lunchboxes in the morning. You could also wrap them in parchment paper and store in an airtight plastic container in the freezer if you don’t want to use ziploc bags.

Slicing Sourdough Discard Sandwich Loaf

Slicing a sandwich loaf can be tricky, especially if you want perfect slices. However, you can purchase abread slicing guidewhich makes things much easier. You could even use anelectric knifeorelectric food slicer.

Making Sourdough Discard Sandwich Bread in the Thermomix

I use a Thermomix to make this discard bread, however you could use any stand mixer. I find that using a mixer creates a super soft crumb - and makes this a quick easy recipe to use.

I use the dough function on the Thermomix (any version will work TM31, TM5 or TM6).

As with the traditional sourdough method in your Thermomix, clean up is easy - just add some water to the jug afterwards and run at speed 10 to clean the blades.

For the all the best sourdough recipes to make in your Thermomix, check out this guide.

Sourdough Discard Sandwich Bread Variations & Substitutions

There are lots of ways to jazz up this easy sourdough discard sandwich bread. Here are a few suggestions:

  • Honey & Oat Sandwich Loaf - Add 20g of honey and 50g of oats to the mixture when you add the butter, sugar and salt. If you'd like to add oats to the top you should do so when you put the dough into the tin - spray the loaf lightly with water so the oats stick to the top.
  • Multigrain Sandwich Loaf - Add 50 to 100g of your favorite seeds to the mixture when you add the butter, sugar and salt. Seeds like sesame, sunflower, pumpkin and flax work really well.
  • Wholemeal Sandwich Loaf - Replace half the Bread Flour with Whole Wheat or Wholemeal Flour for a more hearty country style sandwich loaf. You could top with sesame seeds when you place it into the tin.
  • Make this loaf into sourdough discard rolls by following these instructions.

Equipment for Making Sourdough Discard Sandwich Bread

Sandwich Loaf Tins– you’ll need a selection of sandwich loaf tins to bake your bread. Having 2 or even 4 is a great idea if you want to bake several loaves at once (and this bread freezes really well).

Plastic Bread Bags– these are a great way to store and freeze your bread and fantastic if you’re making multiple loaves at once.

Bread Slicing Guide– these are super handy if you’re wanting perfectly sliced sandwich bread.

Further Reading

If you love this recipe, you might enjoy these:

  • Want to make this sourdough discard loaf in a bread machine? You'll find a how-to-guide here.
  • Prefer baking with whole wheat flour? You'll find a whole wheat version of this recipe here.
  • These super fast sourdough discard hamburger buns are delicious - soft, buttery and everything a burger bun should be!
  • Want to make a sourdough version of pane di casa? This sourdough pane di casa is perfect (it uses discard too!).

Easy Sourdough Discard Sandwich Bread Recipe (7)

Sourdough Discard Sandwich Loaf Recipe

This quick and easy sourdough discard sandwich bread will give you soft and squishy white sandwich bread that makes the perfect sandwich.

4.46 from 522 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Proofing Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Bread

Cuisine American

Servings 1 Loaf

Calories 2335 kcal


  • Stand Mixer

  • Digital Scales

  • Bread Tin


  • 100 g Sourdough Discard unfed sourdough starter
  • 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


  • Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix 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.

  • Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm.

    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.

  • Once the dough has risen, you'll need to bake your loaf.

    Turn your oven on and set the temperature to around 180C/350F.

    Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven.

    Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.

  • Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.

  • Remove from the loaf tin and allow to cool on a wire rack.


This recipe is a "sourdough discard" recipe - so it's based on using unfed sourdough starter that you accumulate when you're building a sourdough starter or when you feed it ready to bake.

I choose to use a stand mixer or Thermomix for this recipe as it allow me to achieve a super stretchy, silky dough that gives my sandwich bread a soft, airy texture - perfect for sandwich bread!


Calories: 2335kcalCarbohydrates: 386gProtein: 63gFat: 58gSaturated Fat: 32gTrans Fat: 2gCholesterol: 129mgSodium: 4331mgPotassium: 582mgFiber: 14gSugar: 22gVitamin A: 1509IUVitamin C: 1mgCalcium: 102mgIron: 5mg

Keyword Sourdough Discard, Sourdough Recipes

Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!

Easy Sourdough Discard Sandwich Bread Recipe (8)
Easy Sourdough Discard Sandwich Bread Recipe (2024)


What is the difference between sourdough bread and sourdough discard bread? ›

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

Can you do anything with sourdough starter discard? ›

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

How does the amount of sourdough starter affect the bread? ›

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf.

When should you throw out a sourdough discard? ›

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Is eating sourdough discard good for you? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Can you use too much starter in sourdough bread? ›

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

Is it cheaper to make your own sourdough bread? ›

Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.

What is the best flour for sourdough starter? ›

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

Can I use sourdough discard straight from fridge? ›

If you're an experienced baker and are familiar with working with a cold sourdough starter that has been kept in the refrigerator for a long time and you've had success, then it's totally OK to use your starter straight from the refrigerator. You can utilize a cold starter in any sourdough discard recipe.

Can I leave sourdough discard out overnight? ›

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

Do you discard sourdough starter each time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

What is the ratio of sourdough starter to flour for bread? ›

So, a sourdough feeding ratio is the relative amount (referring to weight) of old sourdough compared to fresh flour and water. Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work.

What is the best ratio for sourdough bread? ›

Starter:Water:Flour. I read too many recipes and watched too many sourdough bread videos, but the one recipe that seems to be working out really well for me and giving me consistent results every time is the 1:2:3 ratio!

How old is the oldest sourdough starter? ›

In 2020, Seamus Blackley, the creator of Xbox and a seasoned baker himself, baked sourdough bread from dormant yeast samples that are 4,500 years old, according to the Atlas Obscura website.

Do you really need to discard sourdough starter? ›

You don't have to waste flour on a daily basis if you want to maintain a sourdough starter. By adjusting how much you feed your starter and by choosing discard recipes, you don't have to discard your sourdough starter daily.

How many times do you discard sourdough starter? ›

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

Is sourdough bread better for you than store bought? ›

The bottom line

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.


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