Easy Sourdough Discard Bread
This easy sourdough discard bread transforms leftover sourdough discard into a rustic loaf with a crisp crust and tender crumb.
Ingredients
Main Ingredients
- 1 cup sourdough discard (active or unfed)
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 cups water (add more if needed) Add a tablespoon or two more if dough feels very stiff
- 0.5 teaspoon instant yeast Or use active dry yeast (bloom in warm water first)
Instructions
Preparation
- In a large bowl, combine the sourdough discard, flour, salt, sugar, instant yeast, and water.
- Mix with a spoon or your hand until a sticky, shaggy dough forms.
- Cover the bowl with plastic wrap or a kitchen towel and let it ferment at room temperature for 4 to 24 hours.
Baking
- Preheat the oven to 450°F (232°C) with a Dutch oven (with lid) inside for 30 minutes.
- Dust a piece of parchment paper with flour. Gently scrape the dough onto the parchment and shape loosely into a round.
- Use the parchment to lift the dough and lower it into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake uncovered for another 15–20 minutes until deep golden brown.
- Remove the loaf and cool on a rack for at least 1 hour before slicing.
Notes
For best results, slice thick and serve with cultured butter. Store in a paper bag or wrapped loosely in a tea towel for 1–2 days. Avoid airtight plastic at room temperature.