This sourdough discard sandwich bread is a practical way to utilize leftover sourdough starter. The result is a soft, flavorful bread that is perfect for sandwiches or toast.
The recipe is simple and requires basic baking techniques. With just a few ingredients, you can create a delicious loaf that makes use of your sourdough discard.
Understanding Sourdough Discard
Sourdough discard refers to the portion of sourdough starter that is removed during the feeding process. Instead of tossing it away, this leftover starter can be transformed into a delightful loaf of bread.
This method not only minimizes waste but also adds a unique flavor profile to your baked goods. The natural fermentation process contributes to the bread’s texture and taste, making it a wonderful choice for sandwiches or toast.
Ingredients You’ll Need
To create this delicious sourdough discard sandwich bread, gather the following ingredients:
- 1 cup sourdough discard (active or inactive)
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons olive oil or melted butter
These basic ingredients come together to form a loaf that is both soft and slightly tangy, perfect for any meal of the day.
The Baking Process
Creating this sourdough discard bread involves a few straightforward steps. Start by mixing the sourdough discard with warm water, sugar, and yeast until well combined.
Next, gradually incorporate the flour and salt, stirring until a dough begins to form. Kneading the dough for about 5-7 minutes will develop its elasticity, which is key for a tender crumb.
Rising and Shaping the Dough
Once kneaded, place the dough in a greased bowl and cover it with a damp cloth. Allow it to rise in a warm environment for 1-2 hours, or until it has doubled in size.
After the first rise, punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30-45 minutes, until it has risen above the rim of the pan.
Baking Your Bread
Preheat your oven to 350°F (175°C) before baking. The loaf should bake for 30-35 minutes, or until it turns a beautiful golden brown and sounds hollow when tapped on the bottom.
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling process is essential for achieving the perfect texture.
Serving Suggestions
This sourdough discard sandwich bread is incredibly versatile. Serve it warm with a small bowl of butter for spreading, or use it as a base for your favorite sandwiches.
Its tender crumb and soft crust make it an ideal choice for breakfast toast or a hearty lunch. Enjoy the satisfaction of creating something delicious while reducing food waste!
Easy Sourdough Discard Bread Recipe
This sandwich bread is made with sourdough discard, flour, water, and yeast, resulting in a tender crumb and a slightly tangy flavor. The recipe takes about 3 hours from start to finish, including rising time, and yields one loaf.
Ingredients
- 1 cup sourdough discard (active or inactive)
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons olive oil or melted butter
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Stir until well combined.
- Add Flour and Salt: Gradually add the flour and salt to the mixture, stirring until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Loaf: Punch down the risen dough and turn it out onto a floured surface. Shape it into a loaf and place it in a greased 9×5 inch loaf pan.
- Second Rise: Cover the loaf with a damp cloth and let it rise for another 30-45 minutes, or until it has risen above the rim of the pan.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the bread for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Servings: 12 slices
- Calories: 120kcal
- Fat: 3g
- Protein: 4g
- Carbohydrates: 20g