Sourdough discard sandwich bread offers a delightful twist to your typical sandwich loaf by incorporating leftover sourdough starter. This not only reduces waste but also introduces a subtle tang and enhanced flavor that can elevate even the simplest of sandwiches. When sourdough discard is added to the bread dough, it introduces natural fermentation elements which can improve the texture and longevity of the bread.

Making sourdough discard sandwich bread starts with combining the discard with flour, water, a touch of sugar, and salt. Yeast is often added to ensure a good rise, especially since the discard might not be as active as fresh sourdough starter. The dough should be kneaded until smooth and elastic, then allowed to rise until doubled in size. After shaping it into a loaf, a second rise helps develop the final texture before baking.

This bread is ideal for those who appreciate a slightly tangy note in their bread, providing a complex flavor profile that complements both sweet and savory fillings. From creamy peanut butter to sharp cheddar cheese, sourdough discard sandwich bread makes every bite more interesting and delicious.

Kitchen Tools Needed

  • Mixing Bowls: For combining the ingredients.
  • Kitchen Scale: To accurately measure ingredients, ensuring consistency.
  • Dough Scraper: Useful for handling and dividing the dough.
  • Measuring Cups and Spoons: For measuring smaller amounts of ingredients like salt and yeast.
  • Stand Mixer (optional): With a dough hook for kneading, though hand-kneading is also an option.
  • Loaf Pan: Typically 9×5 inches for shaping and baking the bread.
  • Oven Thermometer: To check the actual temperature inside your oven for precise baking.
  • Cooling Rack: To cool the bread evenly after baking.

Ingredients

  • 200 grams (1 cup) Sourdough Discard: Unfed starter from your sourdough process.
  • 360 grams (3 cups) All-Purpose Flour: Provides structure to the bread.
  • 240 ml (1 cup) Warm Water: Helps to activate the yeast and hydrate the flour.
  • 25 grams (2 tablespoons) Sugar: Feeds the yeast and enhances browning.
  • 5 grams (1 teaspoon) Salt: Enhances flavor and regulates yeast activity.
  • 5 grams (1 ½ teaspoons) Active Dry Yeast: Helps the dough rise reliably.
  • 30 ml (2 tablespoons) Vegetable Oil or Melted Butter: Adds softness to the bread’s crumb.

How To Make Sourdough Discard Sandwich Bread?

Preparing the Dough

Begin by combining the warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and let the mixture sit for about 5-10 minutes, or until it becomes frothy, indicating that the yeast is active. Add the sourdough discard, flour, salt, and vegetable oil or melted butter to the yeast mixture. Mix thoroughly until all ingredients are well incorporated.

Kneading the Dough

If using a stand mixer, attach the dough hook and knead the mixture on a medium setting for about 8-10 minutes until the dough is smooth and elastic. For hand-kneading, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes. The dough should be tacky but not overly sticky.

First Rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with a damp cloth or plastic wrap and set it in a warm place to rise. Allow the dough to double in size, which typically takes about 1-2 hours depending on the room temperature.

Shaping the Loaf

Once the dough has doubled, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a rectangle roughly the size of your loaf pan. Roll the rectangle tightly into a cylinder, pinching the seams to seal.

Second Rise

Place the shaped dough seam-side down into a greased 9×5-inch loaf pan. Cover the pan loosely with a damp cloth or plastic wrap and let it rise again in a warm place until the dough rises just above the top of the pan, about 1 hour.

Baking

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once the oven is heated and the dough has finished its second rise, place the loaf pan in the oven. Bake for about 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Cooling

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. This cooling process helps the structure of the bread to set, making it easier to slice.

Serving

Once completely cooled, slice the sourdough discard sandwich bread as desired. This bread is excellent for making a variety of sandwiches or simply enjoying with butter or jam.

What To Serve With?

  • Creamy Tomato Soup: The classic pairing of tomato soup with sourdough bread, enhanced with herbs and a touch of cream, offers a comforting meal.
  • Avocado Spread: Mash ripe avocados with lime, salt, and pepper for a simple, nutritious spread that complements the tangy flavor of the bread.
  • Artisan Cheeses: Select a variety of cheeses such as aged cheddar, creamy brie, or sharp blue cheese to create a gourmet cheese platter.
  • Smoked Salmon and Cream Cheese: Top slices of the bread with cream cheese, smoked salmon, capers, and dill for a luxurious snack or light lunch.
  • Egg Salad: A creamy, tangy egg salad with a hint of mustard and fresh herbs makes a delightful sandwich filling.
  • Grilled Vegetables: Serve with a side of grilled vegetables like bell peppers, zucchini, and eggplant, drizzled with balsamic glaze.
  • Charcuterie: Pair with a selection of cured meats, pickles, and olives for a satisfying charcuterie board.
  • Homemade Jams and Preserves: Enjoy the bread toasted with butter and a variety of sweet and tangy jams for a delightful breakfast or tea time treat.
  • Nut Butters and Honey: Spread with almond or peanut butter and a drizzle of honey for a quick, energy-boosting snack.
  • Roasted Chicken: Accompany with slices of roasted chicken and a dab of garlic aioli for a hearty sandwich that showcases the bread’s flavor.

Health Benefits

  • Improved Digestibility: The natural fermentation process of the sourdough discard helps to break down gluten, making it easier to digest than regular bread. This can be particularly beneficial for those with mild gluten sensitivities.
  • Enhanced Nutrient Availability: Fermentation increases the availability of key nutrients in sourdough bread. The lactic acid bacteria present in the sourdough help to break down phytates, which can inhibit the absorption of minerals like iron, zinc, and magnesium, thus improving their bioavailability.
  • Low Glycemic Index: Sourdough discard sandwich bread has a lower glycemic index compared to many other types of bread. This means it causes a slower increase in blood sugar levels, making it a good choice for people with diabetes or those looking to maintain stable blood sugar levels.
  • Prebiotic Content: The fermentation process fosters the growth of beneficial bacteria in the bread, which acts as prebiotics. These help to support the gut microbiome, promoting digestive health and potentially enhancing immune function.
  • Rich in Antioxidants: Sourdough fermentation can increase the content of certain antioxidants in bread. These compounds help combat oxidative stress in the body, which is linked to various chronic diseases.
  • Satiety and Weight Management: The complex flavors and denser texture of sourdough discard sandwich bread can help increase feelings of fullness, potentially aiding in weight management by reducing overall calorie intake.

Tips and Tricks

  • Maintain Optimal Dough Temperature: Ensure your dough remains at a consistent temperature, ideally between 75°F and 78°F, to promote even fermentation and rising. This can be achieved by adjusting the temperature of the water you use or by finding a warm spot in your kitchen.
  • Measure Ingredients Precisely: Use a kitchen scale to weigh your ingredients rather than using volume measurements. This precision will lead to more consistent results in the texture and rise of your bread.
  • Activate the Yeast Properly: Make sure the water is at the right temperature (between 105°F and 110°F) to activate the yeast without killing it. The mixture should froth and bubble, indicating that the yeast is active and ready to use.
  • Fold for Structure: During the first rise, perform a couple of ‘stretch and folds’ to help strengthen the gluten network. This technique involves folding the dough over itself several times at intervals, which enhances the bread’s texture and volume.
  • Control the Hydration: Depending on the hydration level of your sourdough discard, you may need to adjust the amount of water in the recipe. The dough should be tacky but not overly sticky. If it’s too dry, add a little more water; if too wet, add a bit more flour.
  • Preheat Your Oven: Ensure your oven is fully preheated before baking the bread. A consistent, high heat is crucial for achieving a good oven spring and a nicely browned crust.
  • Steam the Oven: Introducing steam during the first few minutes of baking helps the bread’s crust develop properly. You can create steam by placing a shallow pan of water on the bottom rack of your oven when you put the bread in to bake.
  • Check the Doneness: To check if your bread is fully baked, tap the bottom of the loaf. It should sound hollow. For an extra check, an instant-read thermometer inserted into the center of the loaf should read around 190°F to 200°F.
  • Cool Completely Before Slicing: Allow the bread to cool on a wire rack for at least an hour before slicing. Cutting into the bread too early can result in a gummy texture.

Variations

  • Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
  • Seeds and Nuts: Incorporate seeds like sunflower, sesame, or pumpkin, or chopped nuts for texture and richness.
  • Herbs and Spices: Mix in dried herbs like rosemary, thyme, or oregano, or spices such as caraway seeds or cumin for enhanced flavors.
  • Cheese Bread: Add grated cheese such as cheddar, Parmesan, or Gruyère into the dough for a cheesy, flavorful loaf.
  • Olives and Sundried Tomatoes: Fold chopped olives and sundried tomatoes into the dough for a Mediterranean twist.
  • Sweet Version: For a sweeter bread, add dried fruits like raisins or cranberries and a bit more sugar or honey into the dough mix.

Substitutions

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend if you’re sensitive to gluten. Note that the texture and rise might differ.
  • Vegan: Replace the butter with a plant-based butter or oil, and make sure your sourdough discard is made from a vegan starter.
  • Sugar Alternatives: Use honey, maple syrup, or agave nectar instead of sugar to vary the sweetness and flavor profile.
  • Salt Varieties: Try using different types of salt, like Himalayan pink salt or sea salt, for a subtle flavor difference.
  • Non-Dairy: Use non-dairy milk or water in place of milk to accommodate dairy-free diets.
  • Yeast-Free: For those sensitive to commercial yeast, rely solely on the natural leavening power of your sourdough discard, although this may affect the rise and texture.

Making Ahead

  • Prep Dough in Advance: You can prepare the dough and let it undergo the first rise in the refrigerator overnight. This slow fermentation enhances the flavors and is convenient for baking the next morning.
  • Freeze Dough: After the initial kneading, the dough can be frozen. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw overnight in the refrigerator before proceeding with the shaping and second rise.

Storage

  • Room Temperature: Store the cooled bread in a bread box or wrapped in a clean cloth inside a plastic bag at room temperature. It will stay fresh for about 2-3 days.
  • Refrigeration: For longer storage, keep it in the refrigerator wrapped in a slightly damp cloth inside a plastic bag. This method can extend freshness for up to a week.
  • Freezing: Sourdough discard sandwich bread freezes well. Slice it before freezing, and store the slices in a freezer-safe bag. This way, you can take out and toast slices as needed. Properly stored, it can last for up to 3 months.

Reheating

  • Toasting: Reheat slices by toasting them, which revives the crust and warms the bread without drying it out.
  • Oven Reheating: For a whole loaf or larger pieces, preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat for about 10-15 minutes, or until warmed through.
  • Microwave: If in a hurry, you can microwave slices for 10-15 seconds, but be cautious as this method can make the bread chewy if overheated.

Nutritional Facts Per Slice

  • Calories: 140-160 kcal
  • Total Fat: 2-3 grams
  • Saturated Fat: 0.5 grams
  • Trans Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 200-220 milligrams
  • Total Carbohydrates: 28-30 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: 2-3 grams
  • Protein: 4-5 grams
  • Vitamins and Minerals:
  • Iron: 2-3% of the Daily Value (DV)
  • Calcium: 1-2% of the DV
  • Potassium: 30-50 milligrams

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Frequently Asked Questions – FAQ’s

Sourdough discard is the portion of a sourdough starter that is removed and not fed when refreshing the culture. It’s used in bread making to minimize waste and add a depth of flavor and slight tanginess to the bread, enhancing its overall taste profile without the intense sourness of full sourdough breads.

Yes, you can make this bread using only the natural leavening power of the sourdough discard, although the rise may not be as significant, and the texture could be denser. If you prefer a lighter, airier loaf, adding commercial yeast is recommended.

Sourdough discard can be used as long as it doesn’t show signs of mold or an off smell. It typically has a tangy, slightly acidic scent, which is normal. If stored in the refrigerator, it can usually be used for baking within a week or two.

Sourdough discard sandwich bread can be considered healthier than some regular bread due to the fermentation process, which reduces phytates that inhibit nutrient absorption. This makes minerals more available and can also lower the bread’s glycemic index.

Absolutely! This bread freezes well. For best results, slice the bread before freezing and store the slices in a freezer-safe bag. This allows you to toast individual slices directly from the freezer, making it convenient for quick breakfasts or snacks.

Sourdough Discard Sandwich Bread
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Sourdough Discard Sandwich Bread

Recipe by JesseCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

140

kcal

Ingredients

  • Mixing Bowls: For combining the ingredients.

  • Kitchen Scale: To accurately measure ingredients, ensuring consistency.

  • Dough Scraper: Useful for handling and dividing the dough.

  • Measuring Cups and Spoons: For measuring smaller amounts of ingredients like salt and yeast.

  • Stand Mixer (optional): With a dough hook for kneading, though hand-kneading is also an option.

  • Loaf Pan: Typically 9×5 inches for shaping and baking the bread.

  • Oven Thermometer: To check the actual temperature inside your oven for precise baking.

  • Cooling Rack: To cool the bread evenly after baking.

Directions

  • Begin by combining the warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and let the mixture sit for about 5-10 minutes, or until it becomes frothy, indicating that the yeast is active. Add the sourdough discard, flour, salt, and vegetable oil or melted butter to the yeast mixture. Mix thoroughly until all ingredients are well incorporated.
  • If using a stand mixer, attach the dough hook and knead the mixture on a medium setting for about 8-10 minutes until the dough is smooth and elastic. For hand-kneading, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes. The dough should be tacky but not overly sticky.
  • Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with a damp cloth or plastic wrap and set it in a warm place to rise. Allow the dough to double in size, which typically takes about 1-2 hours depending on the room temperature.
  • Once the dough has doubled, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a rectangle roughly the size of your loaf pan. Roll the rectangle tightly into a cylinder, pinching the seams to seal.
  • Place the shaped dough seam-side down into a greased 9×5-inch loaf pan. Cover the pan loosely with a damp cloth or plastic wrap and let it rise again in a warm place until the dough rises just above the top of the pan, about 1 hour.
  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once the oven is heated and the dough has finished its second rise, place the loaf pan in the oven. Bake for about 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. This cooling process helps the structure of the bread to set, making it easier to slice.
  • Once completely cooled, slice the sourdough discard sandwich bread as desired. This bread is excellent for making a variety of sandwiches or simply enjoying with butter or jam.

Conclusion

Sourdough discard sandwich bread is a fantastic way to repurpose sourdough starter that would otherwise be thrown away, making it an environmentally friendly baking choice. Its unique flavor—slightly tangy and deeply satisfying—sets it apart from traditional sandwich breads. The use of sourdough discard not only enhances the nutritional value by making minerals more bioavailable and lowering the glycemic index but also improves the bread’s texture and shelf life.

This bread is versatile enough to be used in a variety of dishes, from hearty sandwiches to simple, buttered toast, making it a staple for any home baker looking to explore the rich world of sourdough baking.

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