This easy Sourdough Discard Bread is the loaf I bake when I want fresh sourdough bread but don't have all day to make it. The crust is crispy and golden, the inside is soft and chewy, and it's ready in just 3 hours from start to finish.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Want more ways to use your Sourdough Starter? You'll love my Sourdough Discard Banana Bread, Sourdough Chocolate Chip Cookies, Sourdough Discard Pancakes, and Sourdough Discard Crackers.
Jump to:
This easy sourdough discard bread recipe is based on my easy No Knead Sourdough Bread, No Knead Jalapeño Cheddar Sourdough Bread, and No Knead Sourdough Sandwich Bread, but it's ready in just 3 hours (just like my super popular Air Buns).
Instead of feeding the starter the night before and letting it rise the next day, as in traditional sourdough, this bread is ready in only 3 hours. This makes it easy to get a fresh loaf of bread on the table in time for dinner.
You can even slice it while it's still warm, slather it with butter, and try not to eat half the loaf right then and there. I love how the steam rolls out when you cut that first slice.
Ingredients you'll need
- Sourdough discard. You can use it cold straight from the fridge. Older discard will make the bread tangier, while fresher starter will give it a milder flavor. If you have an active sourdough starter, you can use that too, and your bread will rise quicker.
- Warm water. You want to use warm water (about 90°F-95°F), not hot. If it is too hot it will kill the yeast and the bacteria in the starter.
- Flour. I prefer to use white bread flour for the lightest, fluffiest bread. I was recently out of bread flour, so I used all-purpose flour, and nobody in my family noticed a difference. So use whatever you have on hand. You can even use whole wheat flour, but you may need a tablespoon or two of extra water.
- Yeast. Instant yeast speeds up the rise time without losing the sourdough flavor.
- Salt. I use sea salt for flavor. Don't skip it or your bread will taste flat.
How to make Sourdough Discard Bread
This loaf comes together in a few simple steps and gives you a bakery-worthy crust without a long sourdough schedule. If you learn better by watching, scroll down to see the step-by-step video in the recipe card below.
Mix the dough: In a large mixing bowl, whisk together the flour, salt, and instant yeast. Add the sourdough discard and warm water. Stir with a wooden spoon until a rough, shaggy dough forms. I then use my hands to combine it all together. It should feel a little sticky but hold together. Tip: Don't overmix. The dough doesn't need to be perfectly smooth at this stage. You can also use a dough hook and mix everything in the bowl of a stand mixer. Drizzle olive oil over the top of the dough and turn the dough over until it is fully coated.
First rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until doubled in size. Depending on how warm your kitchen is, this will usually take 1 to 2 hours. If your kitchen is cool, set the bowl in the oven with the light on or use the PROOF setting if your oven has one.
Shape the dough: Lightly flour your counter and hands. Turn the dough out gently (try not to deflate it too much). Fold the sides into the center like an envelope, then pinch the seam together and flip the dough seam side down. Cup your hands around the loaf and gently pull it toward you, turning it a quarter turn. This creates surface tension, which helps the bread keep its shape as it bakes. The goal is to create a smooth, tight surface on top without squishing the air out of the dough.
Score the dough: Place the shaped loaf on parchment paper and score the top with a bread lame or sharp knife (about ¼-inch deep). You can do a single long slash down the center for a classic look or a few shallow angled cuts if you want to do something fancier.
Second rise: Preheat your oven to 425°F. While it's preheating, use the parchment paper to lift the bread into a Dutch oven. Cover with a lid and let the bread rise in a warm place for 30 minutes while the oven preheats. (I put it directly on top of my stove).
Bake: Place the Dutch oven on the middle rack in the oven and bake, covered, for 40 minutes. Then remove the lid and bake another 5-10 minutes until the crust is crispy and golden brown. To check for doneness, insert a digital meat thermometer into the center. The internal temperature should be at least 200°F.
Cool: Lift the loaf out using the parchment paper and place the bread on a wire rack. Let it cool for at least 30 minutes before slicing. (I know it's hard, but cutting too soon can make the crumb gummy.)
Quick tips for the best loaf
- Don't worry if your dough looks a little rough at first; it will smooth out as it rises.
- I use a 5.5 qt Dutch oven, but even a cast iron skillet with another skillet inverted on top will work.
- A warm place to rise can be as simple as the oven with the light on.
Variations
There are endless options that you can add to this homemade bread recipe. Add some shredded (or cubed) cheddar cheese, cinnamon, honey, or even diced olives.
You can even make mini loaves by using mini Dutch ovens; these are perfect for serving with Soups and Stews.
How to store your bread
Once cooled, store the loaf in a paper bag at room temperature for 2-3 days. For longer storage, slice the bread and freeze it in a Ziploc bag. You can pop frozen slices right into your toaster.
Make-ahead option
If you want fresh bread in the morning without waking up at dawn, you can mix the dough the night before, let it rise once, then cover it with cling wrap and refrigerate it overnight. The next day, shape, rest, and bake.
Serving ideas
This bread is perfect for making Sourdough French Toast, Sourdough Stuffing, Smoked Grilled Cheese, or Air Fryer Reuben Sandwiches.
And because it is quite sturdy, one of my favorite ways to use it is to dunk it in my One Pot Lasagna Soup, Roasted Buttercup Squash Soup, Marry Me Chicken Soup, Roasted Butternut Squash Soup, and Roasted Tomato Soup.
More easy sourdough recipes
- Easy No Knead Sourdough Bread - a reader favorite
- Easy No-Knead Whole Wheat Sourdough Bread - nutty and delicious
- Sourdough Pizza Dough - a family favorite on pizza night
- Smoked Sourdough Bread - sourdough flavor with a smoky twist
- Sourdough Discard Waffles - crisp on the outside, soft on the inside
Printable Recipe
Sourdough Discard Bread
Ingredients
- 2½ cups bread flour or all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast (or active dry yeast, proofed)
- ½ cup sourdough discard (unfed)
- 1 cup warm water (90-95°F)
- 1 tablespoon olive oil
Instructions
- Mix the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the sourdough discard and warm water. Mix with a wooden spoon or a dough hook until a shaggy dough forms. I usually use my hands to finish mixing it all together. It will be soft and slightly sticky. Lightly rub olive on on the dough to prevent sticking. Turn the dough until it is completely covered in oil.Note: If using active dry yeast, dissolve it in the warm water with ½ teaspoon of sugar and let it sit for 5-10 minutes before adding the remaining ingredients.
- First rise: Cover the bowl with plastic wrap or a towel and let rise in a warm spot until doubled, 1-2 hours.
- Shape: Lightly flour your counter and hands. Gently turn the dough out, fold the sides toward the center, and flip it seam-side down. Pull it toward you while rotating to create surface tension. Place on parchment paper. Score the top ¼-inch deep with a lame or sharp knife.
- Second rise: Preheat oven to 425°F. Place the loaf (on the parchment) in a Dutch oven, cover, and let rise for 30 minutes while the oven preheats.
- Bake: Bake covered for 40 minutes. Remove the lid and bake 5-10 minutes more, until golden and crusty. Internal temperature should reach 200°F.
- Cool: Transfer to a wire rack. Cool at least 30 minutes before slicing and serving. Enjoy!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Bread flour gives a slightly lighter, airier crumb, but all-purpose flour works too.
- If your kitchen is cool, place the dough in the oven with the light on for a steady proofing environment.
- Scoring the dough isn't just for looks - it helps the loaf expand properly as it bakes.
- Store in a paper bag at room temperature for 2-3 days. Freeze sliced bread in a zip-top bag for longer storage. Toast straight from frozen.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Della says
This recipe came out perfect !
Thank you so much!
One question, when do you suggest adding the shredded cheese, and I’m going to add diced pickled jalapeños also.
Thanks again!
Della
Jeri Walker says
I'm so glad you loved it Della! I would add the shredded cheese and pickled jalapenos after the first rise, when you shape the dough. (Do it just like I do in my No Knead Jalapeno Cheddar Sourdough Bread recipe).
Della says
I just pulled my jalapeño/cheddar cheese bread out of the oven!
It looks perfect, and smells amazing.
Thank you again!
Della
Jeri Walker says
You are so welcome Della! Thank YOU for the comments and reviews! 😊 Enjoy your jalapeño/cheddar cheese bread - it's one of our favorites!
Margarette says
I made this recipe and it was sooo good. Can this recipe be doubled or can the bread be baked without a dutch oven?
Jeri Walker says
Thank you so much Margarette! I'm so glad you loved it! I haven't tried doubling it, I usually just mix up one batch and then mix up another batch to rise in a different bowl. And you can bake it in a loaf pan instead of a Dutch oven. See my reply to Pamela directly below for detailed instructions on how to do it!
Pamela says
We prefer loafs to batards. So loaf pan + top loaf pan? And will it make 1or 2 loaves?
Jeri Walker says
Hi Pam! Here is how to adapt this recipe to make one loaf: After shaping, place the dough into a greased 9×5-inch loaf pan instead of a Dutch oven. Let it do the second rise right in the pan until it looks puffy and slightly above the rim. Once the dough has finished its second rise, use a sharp knife or bread lame to score one long slash down the center of the loaf, about ¼-½ inch deep. Preheat your oven to 390°F. Lightly grease the bottom and sides of a second loaf pan and invert it over the dough to create a lid and trap steam. Bake covered for 25 minutes. Carefully remove the top pan and continue baking uncovered for 7-10 minutes, until the top is lightly golden and the internal temperature reaches 200°F. Remove the bread from the pan and cool completely on a wire rack for at least 1-2 hours before slicing.
Teresa says
Hello! I was very excited to try this bread, unfortunately my dough has not risen. I started the process yesterday and thought that it would rise overnight but it did not. I have a gluten free starter that I have been feeding with brown rice flour and it’s doing great. I did use regular yeast, but I went by the instructions in your recipe for the regular yeast. Now I’m just wondering if I should just trash or keep working with it? Thanks for your help!
Jeri Walker says
Hi Teresa. In this recipe, the starter just adds flavor and moisture - the yeast does all the work. If it didn't rise, it's probably because your yeast is inactive, or it's in a cool spot. Try placing the dough somewhere warm (like the oven with just the light on) for another hour and see if it wakes up. If it still doesn't rise you can bake it anyway, it'll just be more dense, or start fresh with new yeast. Let me know how it goes! 😊
K says
The bottom crust was very thick and very crunchy (almost too hard). Any suggestions to change this next time I make it? Thanks!!
Jeri Walker says
Great question! 😊 That usually means the bottom is getting a bit too much direct heat. Try moving the loaf up one rack or placing a baking sheet underneath to help shield it. You can also take it out a few minutes earlier once the top is nicely golden.
Rona says
What's the sourdough discard we start with?? Never made bread but this is my type of recipe! Simple and easy... for homemade bread? Yes please!
Jeri Walker says
Hi Rona! Great question! Sourdough discard is just the portion of sourdough starter you remove before feeding it. If you already have a starter, you'll have discard every time you feed it. If you don't have one yet, no problem - you can make a simple starter at home with just flour and water (the recipe is on my blog). Once it's active, you'll start building up discard to use in recipes like this. This is actually one of my favorite beginner recipes because it's very forgiving and doesn't require any complicated steps. If you decide to try it, let me know how it goes - I'd love to hear! 😀
Diane says
Is there a way you can include using metric measurements when we print the recipe? I've been baking for the last 3 years using metric and I find it more accurate then imperial measurements when baking bread or any desserts.
Jeri Walker says
Thanks for the suggestion Diane! I’m working on adding a metric toggle to the recipe card so readers can switch between cups and grams.
Bob Lintner says
I haven't tried this recipe YET, but it's exactly what I've been looking for! It looks so easy! I sent the recipe to myself to keep. Thank you. God Bless. Bob
Jeri Walker says
Thanks so much Bob! It is easy - I hope you love it! 😊
Elaine says
I’ve made this recipe multiple times now. I’ve never been a successful bread baker but this recipe has proven otherwise! It’s an easy to follow recipe, simple ingredients and a perfect loaf every time! Thank you for the easy steps too!!
Jeri Walker says
This comment made my day! Thank you so much, Elaine! I'm so glad you found success with this recipe; and that you found it easy to follow. Happy baking! 😊
Stacey says
Could I replace salt with anything bagel seasoning?
Jeri Walker says
Hi Stacey! While that sounds delicious, I recommend keeping the salt in the recipe though. The salt helps control the rise and keeps the bread from collapsing. I recommend keeping the recipe as is, and add a couple of tablespoons of the bagel seasoning as an extra mix-in, or coat the outside of the dough with it before baking. That way you get the flavor without the loaf falling flat. 😀
Stacey says
I decided to use the salt and use the bagel seasoning as an “inclusion” or many sprinkle on top. Thanks!
Jeri Walker says
Perfect! Let me know how it turns out!
Stacey says
It’s wonderful!!! I don’t put a lot of seasoning as I feel the seasoning is overpowering. But it was just enough to give it flavor. I may bake with the lid off a bit longer next time for a browner crust. Otherwise, it’s a 9.5 out of 10!
Jeri Walker says
Yay! I'm so glad it turned out well! Happy baking! 😀
Cheryl Brunette says
I think there must be a typo in the recipe. 2-1/2 cups is not nearly enough flour for the amount of liquid. I'm guessing it's supposed to be 3-1/2 cups, maybe 3-1/3 cups.
Jeri Walker says
Hi Cheryl! It's not a typo 🙂 The 2½ cups of flour is correct. The dough is meant to be soft and sticky. I included a short video at the bottom of the recipe card where I measure the flour and show the dough texture, which should clarify.
Alex says
The video section is blank. Is the video still available?
Jeri Walker says
Hi Alex. The video is located in the bottom of the recipe card. I just checked it myself and it is still there.
Sarah Eidsmoe says
The video doesn't show for me either! It just shows a white space and no video 🙁
Jeri Walker says
Thanks for letting me know Sarah! I've reloaded it and it should be showing now!
Sarah Eidsmoe says
I realized it was because I use a browser with ad blockers! It still doesn't work on one of my browsers that has ad blockers, so I switched to a different browser and it works on there. Just FYI for anybody else who had this issue!
Carol says
I am confused. Do you put the dough in the covered baker in the oven while the oven is preheating?
Jeri Walker says
Hi Carol. No, put the dough in the covered pot and leave it outside the oven while it is preheating.