If you have a sourdough starter, then chances are you'll have a bit of sourdough discard from time to time - depending on how often you feed it.
Baking true sourdough bread is certainly rewarding, but with our busy lives, we don't always have time for a 2 to 3 day process, right?
So I've created the easiest sourdough discard bread you'll ever make - seriously it's so so simple!
This recipe is perfect if you're still building your sourdough starter, but you really want to bake bread.
Make This Sourdough Discard Bread In Under 2 Hours!
You can make this easy sourdough discard bread within 2 hours if your house is particularly warm. It does use a little commercial yeast - but you will still get some of the sourdough tang from your discard.
If your house is a little cooler, it will take a little longer for the dough to double. Mixing the ingredients takes just seconds!
Experiment With Different Flours
I often make this bread in the evening so I can have a loaf ready for our eggs in the morning. I can knock it out super fast and my kids love to eat it. It's also a great way to experiment with different flours.
While it's super fast to make it from baker's (bread or high protein) flour (AP and plain flour will also work), you could supplement some of the 450g of flour with rye, spelt or even whole wheat.
If you are using different flours, I recommend holding a little of the water back while mixing. It's much easier to add more if you need to, than take it away (or have to add more flour if the mix is too wet).
An Easy Way To Use An Immature Sourdough Starter
This easy sourdough discard bread will also work for you if your starter is not quite ready to start baking true sourdough bread. The commercial yeast will create the rise that is lacking in your sourdough starter.
If you're having trouble with your sourdough starter, you'll find some tips to boost your starter here. You can also join our Facebook Group for sourdough bakers.
You'll find more ideas to use your sourdough discard here as well as a sourdough discard sandwich loaf recipe here.
Extend The Rise
If you don't want to bake your bread immediately once it's risen, you can pop it in the refrigerator for up to 24 hours. Just put the whole bowl in the fridge, covered with a plastic bag or some cling wrap to stop it drying out.
This is a great idea if you want to have it freshly baked for dinner for example or when you first wake up.
When you want to bake it, let it sit out on the kitchen counter for around 30 minutes before it goes in the oven (so take it out when you turn on the oven to preheat).
Want To Give Your Sourdough Discard Loaf A Flavor Boost?
You can add lots of different flavor combinations to this sourdough discard loaf. It's up to you whether you go sweet or savory. Some of my favorite ways to add flavors to this loaf include:
- Jalepeno Cheddar
- Bacon & Cheese
- Olives (you can use whatever olives you love)
- Chocolate chips and orange zest
- Cranberries and walnuts
- Raisins and cinnamon for a fruit loaf
It's best to add the flavors to the dough when you first mix it, that way you can leave it alone to rise rather than have to disturb it to add in the flavors.
Handling The Dough
This sourdough discard loaf can be quite a sticky dough. The stickiness will really depend on the consistency of your starter and how wet you choose to make it. But it's certainly not impossible to work with and is one of the most baked recipes in my Facebook Group!
With a little flour and a dough scraper, you should be able to shape it into a roundish shape. It doesn't need to be perfect, it's a rustic type of bread. If you have a bread lame or razor blade, you can score the top to encourage it to spring up in the oven.
If you're looking for a sandwich loaf recipe, you might like this sourdough discard sandwich loaf.
Bake Your Discard Bread In A Dutch Oven
To get the best results for your sourdough discard bread, bake it in a Dutch Oven. It keeps the steam inside the pot and enables your bread to get the rise before the crust starts to harden. Keep the lid on your Dutch Oven for the first 30 minutes of your bake, then take it off for the last 10 minutes to give it some crunch and colour. Just like baking true sourdough, the Dutch Oven really is a game changer.
If you love this recipe, you'll enjoy making this sourdough pane di casa bread. It is a lovely rustic sourdough you can enjoy in just a few hours.
Easy Sourdough Discard Bread
Equipment
- Mixing Bowl
- Digital Scales
- Dutch Oven
Ingredients
- 450 g Bread Flour
- 360 g Water Warm
- 10 g Salt
- 7 g Instant Yeast or Rapid Yeast
- 100 g Sourdough Discard unfed sourdough starter
Instructions
- Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough discard.
- Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.
- Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.
- Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.
- Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).NOTE - If you are wanting to put your bread in the refrigerator to bake another time (usually within 24 hours) then just pop the cling film over the bowl of doubled dough and put in the fridge. You don't need to do anything to the dough before it goes in.
- Scoop your dough out with your hands - if it's particularly wet it's perfectly fine to pour it onto the paper.If it's not too wet, use the flour and your finger tips to gently bring it into a round shape - you will need to pull each side over each other to do this. If your dough is too wet - don't fret, just try and bring it into some kind of shape without getting too messy.
- Score your dough if you're able to - otherwise just leave it and it will open up naturally in the oven.
- Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your discard bread inside the pot and put the lid back on.
- Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.
- Try to let it cool for at least an hour before cutting it. It will still taste great if you cut it hot, but it's so much easier to cut if you let it cool!
Anne
Hi
I use a steam convection oven. I usually do about 50% steam At 425F when doing bread if it is not on an automatic function.
I do not put a lid on because the lid is to encourage a steam like cooking and mine oven released the steam. , but I do pre heat the crock up first then add the artisan bread. I haven’t made the starter from this site yet. I am going to get a scale and see if that makes a difference
Any other steam convection oven people on here with suggestions of what they do.
Thanks
Anne
Carol Weber
Can I bake this with just 50 g. discard?
Kate Freebairn
No you need 100g 🙂
TheSykoWard
Sure you could. Just cut all the other ingredients in half as well.
Sarah
I love this recipe! It’s a tasty way to use up discard, easy to make, & versatile too. I have used it as a base for cheddar-jalapeño, blueberry-lemon, & cranberry-orange discard breads. I share this recipe frequently with others looking for quick & easy discard recipes.
Haylee S
If you half everything yes! I did it and it turned out exactly the same 😉
Terri
Can you use all purpose flour?
Nina
What is bakers flour? Bread flour? Thanks!
Kate Freebairn
Baker's Flour is a high protein strong white flour used in Bakeries. I'm in Australia so the equivalent in the US would be Bread Flour yes.
Chari
Oh my! This was positively delicious! I followed your recipe exactly as written. I will be making this again, and again,and again. Thank you!
Anh Le
What are substitutes for a Dutch oven? Can I use a ceramic pan or a stainless pan with glass lid?
Kate Freebairn
This one definitely needs to be enclosed. Any pot with a lid is fine as long as it can cope with higher temperatures.
Laurie
Please....Can you convert this recipe into the english system of measurements ? Thank you
The Pantry Mama
sorry what is the English system of measurements. I only bake in grams because it's accurate and gives a consistent result, unlike volume measurements 🙂
Susan
Can you add herbs, cheese, olives. Etc.
The Pantry Mama
Absolutely you can add herbs, cheese, olives etc.
Josee Marchessault
Hello! Thanks so much for this recipe! I have to admit I was doubting myself when the dough finished proofing it was a sticky shaggy mess! However, I was able to shape and score it and it looks AMAZING after the bake! This is a keeper for sure!
Makenzie
Just baked my very first loaf of bread and I am so thrilled! It was beyond yummy! This recipe is great! I will say I needed to bake it a little longer than the recipe said. Only other complaint is that my white Dutch oven turned brown.. not sure why! But everyone loved the loaf!
Sarah
The dough is so wet that it’s hard to score - any tips?
Kate Freebairn
That's ok - just let it open up naturally in the oven. It's not essential to score xo
Ken
wet your lame
Michele
When i have a dough that's too wet to score with a knife or lame -i just snip it with scissors, making 3 or 4 connected cuts to end up with a long arc. Works great.
Really liked this recipe, thanks for posting. '
Michelle
Reading this idea while mine is baking so too late for me, but what a great suggestion. I have to admit, my dough going into the oven was a sticky mess, so I came to the comments looking for hope that it will work out. Thanks all for the reassurance. Looking forward to tasting it. The dough (stuck to my fingers) was delicious.
Michelle
Reading this idea while mine is baking so too late for me, but what a great suggestion. My dough going into the oven was a sticky mess, but it came out really good! I have a lot of trouble fitting a 3 day sourdough process into my busy life. This was not the perfect loaf, but honestly it was so good I may adopt this as our everyday bread. The only issue will be keeping up with my sons who scarfed down two loaves of this within a couple hours.
Nita Luthria Row
This recipe was so quick and fuss free. Great for busy workdays — I just made the dough in the morning and put it in the refrigerator and baked it a little before dinner. I’m always on the lookout for practical recipes for my sourdough discard and this was perfect. Thanks.
Kate Freebairn
Thank you so much! I'm so glad you love it 🙂
Kate
I am wondering how I would double the recipe. Could I bake a double recipe in one dutch oven or would I need two dutch ovens to bake two separate loaves?
Kate Freebairn
I would bake two separate loaves 🙂
Linda
I made this bread because we wanted homemade bread but I had not fed my starter in a few days. It absolutely is the easiest and best tasting of all my recipes. Perfect crust. Perfect crumb. Very good as sandwich bread. Excellent recipe ❤️❤️❤️👍🏻
Kate Freebairn
Fantastic! Yes it's a great quick easy recipe - quicker than going to the store 😉
Deborah
I just came across this recipe today. I didn't have any fast action yeast, so replaced it with 15g fresh yeast. I used 100g of my starter, that had been sitting neglected and unfed in my fridge for months
(I originally came here, to see if it could be saved!)
The bread came out looking, smelling & tasting beautiful. I wish I could post a picture!
Claudia
I love the results. My bread was with a great consistency and crust. I su Dea Cluche instead of a Dutch oven and the results were great !!!
Fin Champ
No knead ?
Kate Freebairn
no knead 🙂
Linda Reeve
This is the best soft loaf recipe I’ve found. Can I make it with active starter and leave out added yeast please? Linda
Kate Freebairn
you could yes 🙂 xo
BakerMomma
This recipe is FABULOUS! I’ve already made 5 loaves, and have requests for more! Quick question… Is it bad to keep it in the fridge for longer than 24 hours?
Rachel
This turned out perfect thank you!!! For once the bottom of my loaf didn't burn!
Janice H
I'm trying this sourdough discard recipe for the first time and am anxiously waiting for the results. It rose nicely but was too wet and sticky to form anything resembling a ball on the parchment. Is this normal? I've had great success with regular sourdough loaves.
Kate Freebairn
Yes it is a very wet recipe - but it will bake up totally fine 🙂
Taylor
Loved it! Tried this recipe today. I only had 70 g of discard starter but still turned out amazing! Great recipe!
Jodi
I added grated cheese and Italian herbs. I added a tad more flour and gave it a quick shaping, I was worried I’d bust my bubbles but WOW! Beautiful oven spring! With minestrone soup, I died and went to Heaven. 😍
Kaaren
One of my favorite everyday recipes 🙂
Gina V Filloramo
recipe worked out great! great for a quick artisan loaf! i used 300 g white bread flour and 150 g of whole wheat flour.
Kelli Rogers
This was so easy that I wasn’t sure it would be good. So glad I was wrong! Yes, it was a very wet dough, and not real easy to score, but it rose incredibly and tasted amazing. Thanks for the wonderful recipe!
Christi
Turned out better than expected. Taste was spot on! Texture and crumb were open and light. Really impressed with the bread considering the dough was super wet. I did my best not to over handle. Just did a few small blobs for loaves. Was too wet to score but no worries, they looked great. Thank you for the recipe! I’ll be making again
Donna
So glad to have found this recipe! The discards we really bugging me, and there is only just so much composting I wanted to be doing. I added one set of stretch and folds but that was the only change I made. It’s the first time I’ve gotten a crust to blister up !
Terry
Thank you so much. Just don’t have the time for traditional sourdough. Mixed in the bread machine on dough. Baked in old cast iron Dutch oven on the grill. Fantastic. Burned the bottom a bit but will adjust the grill and add baking stone under pot next time. Scraped the burn off. Delicious. Making again this weekend. Decreased water just a bit.
Karen
I tried this recipe the other day and the bread came out wonderful! I baked mine 20 minutes with the lid on and 30 minutes without the lid in the dutch oven at 450 degrees F. I am planning on making again tomorrow. Thank you for the recipe!
Claudia
Excellent recipe, very tasty bread and extremely easy to make. Had a lot of discard from my starter, so I doubled it in the recipe, decreasing the amount of water and flour accordingly. Absolute keeper, thank you!!!
Sammy
Thank you for all the great information. For the discard bread recipe, can I make it in the Zojirushi bread maker?
Brenda
My family of 6 eagerly waited around the table as I pulled this bread out. Everyone heartily approved and first loaf is mostly gone. Good thing I had enough discard for a second loaf!
I love the speed of this bread. My house was a bit warm (and maybe my discard was in good shape.) Only took 45 minutes to rise. This one's a keeper!
Samantha
Look no further!!!
This bread recipe is IT. It cannot get any easier.
I’m new to bread making, and have been using my homemade sourdough starter for a few months now. I love allll the ways I can use the discard - but was needing something new (and honestly just wanted more bread out of it!)
This recipe has been my go to for weeks now. I make it in double batches, eat it all… or gift one to a neighbor or friend haha.
After trying a few different discard recipes - this one has been the best tasting and looking. And it’s basically committed to my memory now. Thank you thank you!!
Kristi
This is a fantastic bread recipe. I have made it several times (I’ve failed at making successful sourdough several times, so I have had a lot of discard over the past year), and this is probably the easiest bread recipe I have ever baked. My family and neighbors all rave about it.
I have baked it in both a cast iron Dutch oven and regular loaf pans. If you are using loaf pans, make sure you put a water bath on the bottom rack of your oven to help create the steam that the inside of a Dutch oven creates.
If you want to add to this recipe, I have found that thinly sliced garlic and 100g of garlic salt (instead of the 100g regular salt) is a popular loaf. My family also loves the “everything bagel” seasoning mixed into the dough. Today I’m trying this recipe with cinnamon and brown sugar.
A very easy, versatile, recipe for utilizing discard and not throwing it away!
Thank you so much for creating and publishing this recipe!
Pamela Nitsche
Tha k you for this easy recipe. I also used your recipe for chocolate chip muffins and they came out great.
Nelli
Made this recipe twice already and wow its so so good! Especially considering the minimal effort going into it. Quick question: the top part of my crust turned out perfectly crispy but the bottom crust was verrry hard for me both times. Like can't slice all the way down, almost break your teeth kinda crispy/hard. Is this normal? Or is there something could do to prevent this? (Maybe its an issue with my Dutch oven?) The rest of the bread was beautiful and delicious btw!
Darina
I made the bread this morning, and it was absolutely delicious! I just started on the second loaf to bake it in the morning and take it over to a friend alongside with a stick of salter butter and some strawberry freezer jam
Thank you for sharing this recipe!
Carly
Absolutely love this recipe, probably made it 5-10 times now, a perfect "lazy loaf" for when you're not in the full-on sourdough baking mood!
One thing I've wondered about is if you let it rise again after shaping it. The instructions aren't super clear on that: do you give it another rise before throwing it in the oven or are you letting the oven come up to temp while the dough is in its bulk rise, then shaping it and throwing it directly in the oven? I've done it both ways and haven't paid enough attention to know if it's better either way. Also, this is a no-knead recipe, yeah?
Thanks for this!
Barb Mauldin
I had the same question as you…
Bill
By far, the ugliest, stickiest, glopiest (New Word) bread dough ever!!!! I was 100% certain it would be a disaster. I am so glad I was wrong. I loved it, too easy and I’ve been trying to get my bread to be a little more airy and this recipe did it for me. Probably the very best part, I was able to use The Pantry Mama recipe for Sourdough Discard Sandwich Loaf and make them almost simultaneously. The loaf was also a WINNER.
Linda
The link is broke to print the recipe. Pleeeeease fix so I can print and bake. 🙂
The Pantry Mama
Hi Linda - the recipe prints ok for me. It might be the browser you're using x
Shannon
Yay!!! I finally made a good sourdough bread! Thank you. I didn’t have bread flour so I just used all purpose. It doubled in just about an hour (it’s about 74 degrees in my house). In the oven, it didn’t seem to rise as much as yours in the picture, but it is still delicious and near perfect consistancy!! (Others I’ve made have been too dense) I was getting too impatient and made it about 40 min into cooling before taking a taste.
Mary Jo
When you use a discard does it have to be at room temperature or can you use it right from the fridge
The Pantry Mama
It doesn't really matter for discard recipes 🙂
Bonnie Carpenter
Love this recipe! It has all the flavor of my artisan overnight bread but in a couple of hours!! Genius!
One question: do you think I could cut down the amount of yeast added? I use rapid rise, and it really RISES! I don’t know that much about bread, so I thought I’d check in. Thank you.
Amanda
This is such a good recipe. I can’t even count how many times I’ve made it. Here’s how I usually do it:
Make the night before I want it, let it rise until I’m ready to go to bed then pop in the fridge. In the morning I put it on floured parchment paper, pull in the sides to shape, then flip it and score it. Then put it all inside a hot Dutch oven and spray some water on the top of the bread, cover it and bake according to the recipe. SO good!
Jess
Can I use active dry yeast in place of instant?
The Pantry Mama
Yes you can use active dry yeast instead of instant.
Rose M Prince
I'm new at your website and excited to try your recipes. But is there a way that you can give the U.S measurements to cups instead of grams? I've tried looking for conversions online but they seem to be different, so I don't really know which one is accurate.
The Pantry Mama
I only bake using grams because it's accurate. You can read more about why you should always weigh your ingredients here. It's much better to get a scale, rather than try to convert the measurements 🙂
Katelyn
I just made this bread the other day and it is so good! I stepped away from my dough for about two hours and I guess the kitchen was hot because my dough doubled and pushed outside the plastic wrap haha! The only diffuculty I had was the stickiness of the dough. I also made a lousy choice to use wax paper instead of true parchment paper which totally stuck to my entire loaf. It still tastes great even with the pape, though!
Marci
Thank you so much for this awesome recipe! I followed the recipe to a 'T' and everyone was pouring on the compliments as to how delicious it tasted. This is definitely my favorite recipe as it is also very easy and quick. Will be baking bread with this recipe and will add other goodies. Thank you again!
Renee
Hi! Why do you need a glass or ceramic bowl? Is a plastic bowl fine too? Also my dough doesn't really seem to double in size, not after an hour and not after 2,5 hours. Am I doing something wrong? I don't want to wait too long so it doesn't rise in the oven anymore. It just grows a tiny bit.
The Pantry Mama
I prefer to use glass as I can see what's happening underneath the surface of the dough 🙂
Gina
Can you leave out the instant yeast and use live fed starter instead ??
The Pantry Mama
Yes you can 🙂
Nancy
Oh my gosh! This is a wonderful, easy bread and ready sooooooo quick! I’m making risotto and shrimp tonight for dinner and needed a bread to go with it. I didn’t plan ahead to make a full-on sourdough artisan bread and just happened upon this recipe this morning. I had plenty of discard on hand, so I decided at the spur of the moment to make this recipe. I am so glad I did! It has beautiful texture and crumb. The holes are perfect! Not overly sour, which my hubby prefers, although I’m working on him to learn to love sourdough as much as I do! Thank you, Kate, for this great quick recipe!!!!!
Nikki
Just wanted to add that I did some coil folds every 30 minutes for the first 2 hours (just like a standard naturally leavened dough) and it pulled together very nicely! Was able to shape no problem and it is in the fridge now so I can score it cold in the AM and bake it. Hoping it comes out great, it looks promising!
Sophia
Consider including volume measurements for people who don't have kitchen scales.
The Pantry Mama
Volume measurements are inaccurate, using a scale is the best way to bake with consistently good results every time 🙂 This is a good explanation as to why: Benefits of Weighing Sourdough Ingredients: Why Not To Use Cups When Baking Sourdough
Donna
Made this bread today from 8 day discard. Very pleased with the taste! My bread was a teeny bit dense and think it could have used another 5-10 minutes more on the bake. Like others, I had a difficult time with scoring. Read your tip for using scissors to accomplish this. Will
use scissors next time. Overall, a dynamite sourdough loaf!
Leeann
We made this tonight and it was amazing!!! Followed the recipe to a tee. Thank you!
Brittania
This is my go to recipe!! My family loves this recipe as much as I do!! Thank you so much for sharing ♥️ I love all of your recipes and will continue to learn from them!!
Melissa Luis
This was the easiest, yummiest bread to make!!! I made one as the recipe states, one jalapeno cheddar, one rosemary Parmesan and one garlic and they are all AMAZING!!!! This is the bread of my dreams! Thank you Pantry Mama!!!!
Kelly Martinelli
Add white chocolate chips and a good amount of cinnamon and its AMAZING!
Jamie
Wow! This is going to be one of my forever recipes! I used white whole wheat and semolina instead of white flour (added two tablespoons of gluten to strengthen the protein content) and threw in cinnamon, walnuts and unsweetened cranberries. It was easy to score and the rise and crumb were perfect. Thanks so much for this wonderful recipe!
Busterbird
I work from home and this recipe requires so little interaction that I mixed it, shaped and baked it during my workday! It was never more than 5 minutes in the kitchen at any step. I added sliced green olives and cheddar cheese and dusted the top with Italian herbs and black pepper. WOW. The ease and lack of intervention time belied the result, which is excellent! I am making a sweet loaf today and have already offered to make a "custom flavor" loaf for my sister. Glad to have found this - thank you!
Amanda Richards
Thank you for the best recipe EVER!! I’ve made it several times with aged white cheddar and pepper jack cheese and and it’s always gone within a day! No other food sounds good to my family of 3 when this bread is sitting on the counter! All the friends and family request it when visiting! If I split the recipe in half do you know if the oven instructions would stay the same?
The Pantry Mama
I'm so glad you love the recipe! Ooooh and those inclusions sound amazing! Yes same oven instructions, even if you split it in half 🙂 xx
Marc De Groote
Can you use more then 100G of discard, I'm thinking of around 125G. Love this recipe and have made it several times, however I have a fair bit of discard and wanted to use it up.
Thank you
Marc
The Pantry Mama
You could use more discard, but then you'd need to adjust the flour and water amounts to suit. A great way to use up lots of discard are these easy 2 ingredient sourdough crackers 🙂
Paolo
Looking forward to trying your recipe, I usually do 6g yeast, 200g discard, 400 flour, and 270 water w/ 25g honey. Also a few stretch and folds in the first hour and a half, after an hr rest. Curious to see results, thanks again.
Christina
So easy and so good!! I feel like it's totally fool proof. I "messed up" several stops on the way - added a little too much starter, added a little too much flour, over proofed, used cold water by mistake, etc. - and it still came out amazing. So chewy and flavorful!
Olivia
All I can say is WOW!! I had so much discard on hand and was overwhelmed with other recipes. Your recipe was super simple and QUICK! After removing it from the Dutch oven, I brushed some butter on top. I will be making this again and sharing the recipe!
Jamie La Boda
Made this recipe multiple times! Great was to use your discard.