Sourdough Discard Bread (No-Waste Rustic Loaf)
Bake a cozy, no-waste sourdough discard bread with this easy recipe. This rustic loaf turns leftover starter into nourishing homemade bread.
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Servings: 1 loaf
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Equipment
- 1 loaf pan or baking sheet
- 1 Large bowl
Ingredients
- 1 cup 240g sourdough discard (unfed)
- 3 cups 360g all-purpose or bread flour
- ¾ cup 180g warm water or milk
- 2 tablespoons honey or sugar
- 2 tablespoons melted butter or olive oil
- 1 ½ teaspoons sea salt
- 2 teaspoons active dry yeast
Instructions
Activate the Yeast
- In a large bowl, combine warm water (or milk), honey, and yeast. Let sit 5–10 minutes until foamy.
Mix the Dough
- Add sourdough discard, melted butter, and salt. Stir to combine. Gradually add flour until a soft dough forms.
Knead
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Dough should be soft but not sticky.
First Rise
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1½-2 hours, until doubled in size.
Shape
- Gently deflate the dough and shape into a loaf. Place into a greased loaf pan or shape into a rustic round on a baking sheet.
Second Rise
- Cover and let rise for 30–45 minutes, until puffy.
Bake
- Preheat oven to 400°F (204°C). Sprinkle flour on the top of the dough and score. Bake for 35–40 minutes, until golden brown and the loaf sounds hollow when tapped.
Cool
- Remove from pan and cool completely on a wire rack before slicing.
Notes
Milk creates a softer crumb; water gives a slightly chewier loaf
Discard can be used straight from the fridge
Substitute up to 1 cup whole wheat flour for extra rustic flavor
Brush the loaf with butter while warm for a soft, golden crust
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