Sourdough Discard Bread

Author: Emily

Published: 3 February 2026

Updated: 3 April 2026

Making bread at home is such a satisfying project. There’s just something about the smell of fresh bread filling your kitchen that makes everything feel warm and inviting. Today, I want to share an amazing recipe for Sourdough Discard Bread. If you’ve been following along with your sourdough adventure, you know that every time you feed your starter, you’re left with some discard. Instead of tossing it out, why not turn it into a delicious, crusty loaf?

This bread is simple and requires just a few ingredients. Plus, it takes advantage of that sourdough starter discard you’ve been saving. It’s the perfect way to reduce waste and make something truly delightful.

why make this recipe

Baking with sourdough discard is a fantastic way to prevent waste and elevate your baking game! This recipe gives you a lovely, chewy bread with a crispy crust. The whole wheat flour adds a nutty flavor, while the sourdough discard lends a hint of tang. You’ll love the texture, and I bet your family will gobble it up in no time. Whether you slather it with butter or use it for sandwiches, this bread won’t disappoint!

how to make Sourdough Discard Bread

Gather your ingredients and let’s get started! This bread can feel a bit intimidating, but trust me, it’s easier than you think.

Ingredients:

1 1/2 cups warm water (98 to 115 degrees F/37 to 46 degrees C)
7 tablespoons sourdough starter discard
1 1/2 teaspoons active dry yeast
2 cups whole wheat flour
4 teaspoons whole wheat flour
2 cups bread flour
4 teaspoons bread flour
1 3/4 teaspoons salt
1/4 cup bread flour, or as needed

Sourdough Discard Bread

Directions:

In a large bowl, mix the warm water, sourdough starter discard, and yeast. Let it sit for about 10 minutes until bubbly. This step gets the yeast all excited!
In another bowl, whisk together the whole wheat flour and bread flour. Sprinkle this mixture over the bubbly yeast mix and add the salt. Stir it with your hands until it forms a ball of dough. Cover and let it rest for 30 minutes. This autolyse step helps develop gluten.
Knead the dough on a floured surface until it feels tight. Keep additional flour to a minimum; too much flour can make it stiff.
Line a bread basket with a kitchen towel, dust it with about 1/4 cup of flour, and place the dough in it, bottom side up. Cover and let it rise for 2 hours.
Preheat your Dutch oven in the oven to 475 degrees F while the dough rises.
Once the dough has risen, gently turn it onto parchment paper. Cut a shallow ‘X’ on the surface of the dough to help control the rise during baking.
Carefully place the dough into the hot Dutch oven and cover it. Bake for 40 minutes, then reduce the temperature to 450 degrees F and bake for an additional 20 minutes until it’s golden and delicious.
Take it out of the oven and let it cool on a wire rack for at least 2 hours. I know it’s tempting, but waiting is worth it for that perfect crumb!

how to serve Sourdough Discard Bread

This bread is amazing on its own, but you can enjoy it with all kinds of toppings. Spread some fresh butter on a warm slice or make a classic grilled cheese sandwich. I love serving this with my homemade butternut squash soup, too. The flavors pair beautifully.

how to store Sourdough Discard Bread

Keep your bread at room temperature for up to 3 days in a paper bag. This helps maintain its crust. If you want to enjoy it later, slice and freeze it! Just pop slices in the toaster when you’re ready to eat.

tips to make Sourdough Discard Bread

If your dough feels too sticky while kneading, sprinkle a little flour at a time. However, avoid adding too much!
Play around with the flours! You can swap in spelt or even a bit of rye for different flavors.
For an even more flavorful loaf, consider adding herbs or cheese. My favorite is to mix in some shredded cheddar for a savory twist!

variation (if any)

If you’re looking for a fun twist, try adding seeds or nuts to the dough. Sunflower seeds or walnuts can add a wonderful crunch. For a sweeter version, you could mix in some cinnamon and raisins, giving it a lovely breakfast appeal.

FAQs

Can I use all-purpose flour instead of bread flour?
Absolutely! While bread flour gives you great structure with more gluten, all-purpose flour will still work perfectly fine. Just keep an eye on the dough’s hydration.

Can I speed up the rising process?
If you’re in a hurry, you can find a warm spot in your home, like near a sunny window or on a heating pad set on low. This can cut the rising time down a bit.

Why should I wait to cut the bread?
Waiting allows the crumb to set. Cutting too soon can lead to a gummy texture. Patience is key for that perfect slice!

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