Name: Sourdough Discard Sandwich Loaf
Prep time: 30 min
Cook time: 45 min
Total time: 180 min
Ingredients: 100 g sourdough discard (unfed starter) — room temperature; 250 g water — lukewarm (around 25–30°C / 77–86°F); 500 g bread flour (or all-purpose flour) (Bread flour gives a slightly chewier crumb; AP flour works fine for a softer loaf.); 10 g salt; 20 g sugar (Reduce to 10 g if you prefer less sweetness.); 60 g salted butter, room temperature (or unsalted + pinch more salt) (Use vegan butter or 60 g neutral oil if you need dairy-free.); 7 g instant yeast

Jump to Recipe Print Recipe

I’ve been making this Sourdough Discard Sandwich Loaf for weeks whenever I have extra starter on the counter. It’s a soft, slightly tangy sandwich bread that uses unfed sourdough discard combined with a bit of instant yeast — so you get flavor without the long wild-ferment wait. The crumb is tender, the crust is thin and golden, and it slices perfectly for sandwiches, toast, or afternoon buttered bread.

Why you’ll love this loaf

This recipe turns something you’d normally toss — sourdough discard — into everyday sandwich bread. It’s fast (because of instant yeast), forgiving for home bakers, and makes soft, even slices every time. Make it for school lunches, quick sandwiches, or when you want a flavored loaf without a multi-day timetable.

“A great way to rescue discard — tender, mild tang, and perfect for PB&J or grilled cheese.” — a home baker’s quick review

Reasons to try it:

Uses discard so you waste less starter.
Faster than a pure sourdough loaf (ready in a few hours).
Soft crumb and consistent rise thanks to instant yeast.
Works in a standard sandwich pan or Pullman loaf tin.

How this recipe comes together

This is a straightforward enriched dough process. First you mix the discard, water, and flour into a shaggy mass and let it autolyse (rest) for 30 minutes. Then you add salt, sugar, butter and instant yeast and knead until the dough is smooth and elastic. After a quick bulk rise (about an hour), shape, place in a buttered loaf pan, proof until just above the rim, then bake at 180°C/350°F until golden and cooked through. Expect about 3–4 hours total from start to finish depending on temperature and proofing speed.

Key Ingredients

100 g sourdough discard (unfed starter) — room temperature
250 g water — lukewarm (around 25–30°C / 77–86°F)
500 g bread flour (or all-purpose flour)
10 g salt
20 g sugar
60 g salted butter, room temperature (or unsalted + pinch more salt)
7 g instant yeast

Notes and substitutions:

Bread flour gives a slightly chewier crumb; AP flour works fine for a softer loaf.
Use vegan butter or 60 g neutral oil if you need dairy-free.
Reduce sugar to 10 g if you prefer less sweetness; sugar helps brown the crust.
If your discard is very stiff or watery, adjust water by +/- 10–20 g to get a tacky, slightly sticky dough.

Step-by-step instructions

In the bowl of a stand mixer (or Thermomix), combine the sourdough discard, water, and flour. Mix briefly until the dough forms a shaggy mass — about 20–30 seconds. Stop when ingredients are roughly combined.
Cover and let the dough rest for 30 minutes. This autolyse softens the flour and develops gluten without much kneading.
Add salt, sugar, softened butter, and instant yeast to the bowl.
Fit the mixer with the dough hook. Knead on medium-low for about 3–6 minutes. Look for a dough that’s smooth, elastic, and slightly tacky. It should slap the bowl and clean the sides when ready. (By hand, knead 8–10 minutes until similar texture.)
Transfer the dough to a lightly oiled bowl. Cover and let it rise until doubled — about 1 hour in a warm kitchen (longer if cool).
While the dough rises, lightly butter a sandwich loaf or Pullman pan so the dough won’t stick.
Once doubled, turn the dough out onto a lightly floured surface with the smooth side down. Gently press and ease it into a rectangle. Handle gently to retain the gas.
With the short side facing you, fold each long side into the center, then roll into a tight log. Pinch the seam and tuck the ends. Tighten the roll by pulling the dough toward you along the counter (don’t lift it).
Place the shaped loaf seam-side down into the prepared pan.
Cover and proof until the dough comes just above the rim of the tin — about 45–75 minutes depending on ambient temperature.
Preheat the oven to 180°C/350°F about 10–15 minutes before baking.
Lightly mist the top of the loaf with water and place it in the oven with plenty of room to rise.
Bake 40–45 minutes, until the crust is deep golden brown. The internal temperature should reach about 200°F (≈93°C) for a fully baked loaf.
Remove the loaf from the pan and cool completely on a wire rack before slicing. Cooling prevents a gummy crumb.

What to serve it with

Classic grilled cheese or ham and Swiss sandwiches.
Thick slices toasted with avocado, smoked salmon, or ricotta and honey.
Make French toast or bread pudding for weekend brunch.
Serve alongside soups, stews, or a big salad for a simple meal.

How to store & reheat

At room temperature: Keep the loaf in a bread bag or wrapped in a tea towel for 2–3 days. Avoid the fridge (it accelerates staling).
To freeze: Slice the loaf, then freeze slices in a zip-top bag for up to 3 months. Thaw slices at room temp or toast from frozen.
To refresh stale bread: Wrap in foil and warm at 150°C/300°F for 10–15 minutes, or lightly toast slices.
Food safety: Discard any bread with visible mold. Don’t taste-test moldy bread.

Pro tips for consistent success

Texture cues matter more than exact minutes. Stop kneading when the dough is elastic, smooth, and springs back when poked.
If you don’t have a mixer, the dough can be kneaded by hand — expect about twice the knead time.
Keep an eye on proofing: warm kitchens speed everything up. If your dough is proofing too quickly, move it to a cooler spot.
Butter the pan well, and if using a Pullman with a lid, you’ll get a very square, uniform loaf.
For a glossy top, brush with milk or an egg wash before baking (egg wash gives deeper color).

Creative variations

Seeded sandwich loaf: Add 40–60 g mixed seeds (sunflower, flax, sesame) folded in after kneading.
Wholewheat swap: Replace up to 100 g of the bread flour with whole wheat flour. Expect a slightly firmer crumb and shorter rise.
Sweet version: Replace 10–20 g of sugar with honey and fold in 80 g raisins for breakfast loaf.
Cheesy pull-apart: Add 100 g grated cheddar and 1–2 teaspoons mustard to the dough for a savory twist.
Herb loaf: Fold in 1–2 tablespoons finely chopped fresh herbs (rosemary, thyme) for a fragrant loaf.

Frequently asked questions

Q: Can I skip the instant yeast and rely only on the discard?
A: You can, but unfed discard is usually inactive for leavening — you’d need an active, fed starter and a much longer bulk fermentation (often 8–16 hours) and different timing. This recipe is built for the convenience of instant yeast.

Q: Can I make this by hand without a mixer?
A: Yes. Mix the ingredients, autolyse 30 minutes, then hand-knead about 8–12 minutes until elastic. The feel — smooth and stretchy — is the best indicator.

Q: How do I know the loaf is fully baked?
A: The crust should be deep golden and the loaf should sound hollow when tapped on the bottom. For a precise check, the internal temp should be about 200°F (≈93°C).

Q: How long will leftovers keep?
A: Stored at room temp in a covered bag, expect 2–3 days of peak freshness. Sliced and frozen, it keeps for 2–3 months.

Q: My loaf collapsed in the oven. Why?
A: Common causes are overproofing (too puffy before baking), too weak a gluten structure (under-kneaded), or too-hot oven causing a rapid crust set after too much oven spring. Adjust proofing and kneading accordingly.

Conclusion

If you want a regular sandwich loaf that uses sourdough discard and delivers reliable results in a few hours, this recipe is a winner. For more ideas and variations that inspired this version, see this detailed take on discard loaf techniques from Farmhouse on Boone and another simple, approachable method at The Pantry Mama: Sourdough Discard Sandwich Bread – Farmhouse on Boone and Easy Sourdough Discard Sandwich Bread Recipe – The Pantry Mama.