sourdough discard bread

An easy flatbread made in the skillet using 100% sourdough discard.

Sourdough Discard Flatbread

tbsp butter ((or ghee, olive oil, etc))

sourdough discard (unfed)

salt

everything bagel seasoning (optional)

Heat a nonstick skillet over medium heat and add 1 tbsp of butter, or your desired cooking fat.

Add 1/2 cup of the sourdough discard to the hot cooking fat and quickly spread it around the best you can using a spatula. I sort of wiggle and spread at the same time, to try to spread it into a circular shape.

Before the top sets, quickly sprinkle it with salt, everything bagel seasoning, or whatever flavoring you desire.

Cook until no more raw discard remains, about 3-4 minutes, then check underneath to see if the bottom is golden and crispy.

Flip over the flatbread, and cook for a couple more minutes, until golden and crispy on the other side.

Repeat with the remaining butter and starter. Serve while hot and enjoy!

Infused with aromatic rosemary and rich olive oil, the Sourdough Discard Rosemary Olive Oil Bread delivers a savory and flavorful loaf.

Sourdough Discard Rosemary Olive Oil Bread Recipe

water

cane sugar

active-dry yeast (1 packet)

sourdough discard

all-purpose flour

whole wheat flour

bread flour

rosemary (fresh

olive oil

Make the dough: Mix the water, active-dry yeast, and sugar in a mixing bowl. Allow the mixture to bloom until it smells yeasty and looks foamy, about 10 to 15 minutes.

Fold in the sourdough discard, dry ingredients and rosemary until no traces of dry flour remain.

Knead the oil into the dough one tablespoon at a time, waiting until the dough absorbs the oil completely before adding more. The dough will become gradually less greasy as the oil soaks in.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

Stretch and fold: After the rest period, complete 3 sets of stretch and folds in 15-minute intervals. To complete a stretch and fold, with the dough inside your bowl, pick up the side of the dough closest to you using your fingertips. Stretch the dough out as much as you can without it tearing and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times. This is one set.

First rise: Let the dough rise at room temperature until doubled in volume. The dough should double in volume and appear bubbly, about 20 to 30 minutes.

Prep: Preheat the oven to 475 F with a Dutch oven inside.

Shape: Coat a banneton with rice flour (see note*). Shape the dough into a batard or a boule (see note*). To shape a batard, turn the proofed dough on a clean work surface. Flatten the dough out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other Flip the dough and round it into a boule or roll it into a batard. Place the dough into a prepared banneton with the seam side up.

Second rise: Cover the banneton with plastic wrap and let the dough rise until puffy and well risen, about 30 to 45 minutes.

Score: Transfer the dough to a piece of parchment paper with the seam-side down. Score the dough. Place the dough with the parchment paper inside the hot Dutch oven.

Bake: Bake the dough covered for 25 minutes and uncovered for 10 to 15 minutes or until the loaf measures at least 190F when probed with an instant-read thermometer and reaches your desired level of brownness

Enjoy: Transfer the baked loaf to a cooling rack. Let the bread cool for at least 2 hours before slicing.

Store: This bread tastes the best the day it is baked, but will store well for up to 5 days in an airtight container at room temperature.

A sourdough take on a traditional Irish quick bread, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess.

Sourdough Irish Soda Bread

all-purpose flour (490 g)

baking soda

salt (5 g)

unsalted butter (cold,

buttermilk (336 g)

cane sugar (24 g)

sourdough starter (active 113 g or discard 125 g)

Begin by preheating your oven to 400℉.

Prepare a baking sheet by lining it with parchment paper.

Add the flour, baking soda, and salt to your large bowl, stirring well to combine.

Chop the cold butter into small pieces, then add it to the dry ingredients.

Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.

In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.

Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don't want to overmix.

Turn out the dough on a clean work surface and form it into a round loaf.

Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly.

Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking.

Bake time will depend on how wide or how tall the loaf is shaped.

Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

I had the same issue - I bake by weight &amp; had to add in the doubled portions of flour and sourdough discard after my “dough” (soup) was already mixed. Loaves are in the oven now and seem to be rising okay so I’m hoping for the best!

I doubled the recipe. Please note, not all measurements double when you hit the 2x. The flour was certainly one. Even after adjusting for that, my bread was a big sloppy mess. I had to throw a ton more flour at it to try to attempt shaping it. Got them into as much of a round as possible and threw them in. They smell pretty good so I gave it a 3. Hoping they taste good also!

I love your recipes!  This was super-easy and delicious.  I can't bear to throw away discard so your sourdough recipes are a treasure.  Thank you for this site.

This was my first recipe I tried using my sourdough starter. It turned out so well and was super easy to make. So delicious! Thank you for the recipe.

OMG! This is so good. Great recipe and definitely will do again and again. Everyone loved it. And super easy to make.
Note however that the result is not the typical bread (makes sense given the milk, egg and butter) but almost a scone like bread. It is amazing toasted with butter and jam, as advertised.
Also, the sourdough flavour is almost indiscernible, even though it uses quite a bit of starter. But that's ok, other recipes definitely have that sourdough flavour and I can get it there. 

Thank you very much for this!

amazing bread, we all love it so much, and also so quick to make

I have been making your artisan bread (and many other of your yummy sourdough treats) for awhile now. This Irish soda bread was really easy, delicious, and had a great texture! I loved how quick and easy it was. We are putting it in the heavy rotation!

Lovely Soda Bread recipe Lisa, I used natural yoghurt which was almost sour to make this, instead of buttermilk  (reduced the quantity a bit so it wasn’t too sticky). I sprinkled rolled oats on top as we do here in Scotland.

This is a great recipe. Easy and delicious.  My husband and I have it for breakfast and lunch. Can’t go wrong with this recipe. 👍🏻

This recipe has a soft, chewy crumb with a crusty exterior, and that tangy sourdough taste - without all the work.

Sourdough Discard Bread

water (295 grams)

yeast

salt (10 grams)

sourdough discard (255 grams)

all-purpose flour (575 grams)

Warm water to about 110 degrees. Add active dry yeast and stir. Allow to sit for about five minutes until it gets nice and bubbly.

In a large bowl, whisk together salt and flour.

Add sourdough starter and yeast/water mixture.

Mix well with a large spoon or silicon spatula. It will be a shaggy dough.

Cover with a lid or plastic wrap and leave at room temperature for around 12 hours.

The next day, preheat the oven to 450. Place your dutch oven and lid into the oven to preheat.

Turn the dough on a lightly floured surface. The dough will be pretty sticky.

Shape into a ball by pulling the sides and bringing them into the center. I do this about 4-6 times. Flip the ball over, seam side down.

Taking your hands, grab the dough and pull it towards you a few times rotating the dough after each pull. This adds tension (as does the last step) to the dough, which helps the dough rise more during baking.

Place the dough on parchment paper. Cover with a towel and allow to rise in a warm place for 30 minutes to an hour.

Slash with a lame or knife (if desired) and place the parchment paper and dough into the dutch oven and cover with a lid.

Place the dutch oven into the oven and turn the heat down to 400 degrees. Bake with the lid on for 30 minutes, then remove the lid and bake for about 20-30 minutes until golden brown.

Allow to cool completely before slicing

This just came out of the oven and looks beautiful! My question is, can I cold proof at the end of bulk fermentation if I’m not ready to bake?

This recipe is wonderful. I am going to try to use it with a baguette tray, any suggestions?

I just made 3 loaves for the first time using this recipe. They all turned out fantastic! They rose so much in a couple of hours that I’m up baking until almost midnight. Lol
I did mix the dough using my hands to make sure everything was incorporated well. The dough wasn’t sticky at all and they held up well to scoring. I will definitely use this recipe again!

It was a flop for me... I've handled sticky dough plenty of times before, however I followed directions to a T, and it was a sticky mess that couldn't at all be handled. I ended up tossing the dough in the trash where it could continue clinging to everything it touches.

I was skeptical because you don’t need to do the fold and pull process but it was easy and turned out great. I did add sugar and will try without next time. 
Thanks for sharing.

If you’re craving a crusty loaf of sourdough bread but don’t want to wait forever, this Sourdough Discard Bread is for you! Ready in just a few hours, it&#39;s incredibly easy to make!

Sourdough Discard Bread (No Knead)

Water

g Active Dry Yeast

500 g All Purpose Flour

Salt

g Sourdough Discard

Bloom

In a large mixing bowl, add the water and yeast. Do not mix. Let it sit for 5 minutes until the mixture is slightly frothy.

After 5 minutes, add the flour, sourdough discard, and salt.  Mix until the ingredients are combined and a shaggy dough forms. You can do this with your hands or with a wooden spoon.

Rise

Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours.

Preheat

Shape

After 2 hours, turn the dough onto a lightly floured surface and shape the dough into a dough ball. At this time, you can place the dough in the refrigerator and let it ferment further or you can place it in the refrigerator and bake it later.

Score

Score the top of the dough with a sharp knife.  Place the dough on a piece of parchment paper and place the parchment paper in a Dutch oven.

Bake

Bake for 30 minutes with the top on the Dutch oven.  Remove the lid and bake for another 30 minutes.  Take the bread out of the oven and let it cool.

I did this recipe. I really like the idea of having it all done in one day. However, my dough came out so sticky, I had to add Flour.  It  just ran everywhere. I don’t know what I did wrong.

I’ve tried this recipe many times and it’s always come out perfect! I am curious what if I add a grated stick of very cold Kerry gold butter when I do a stretch and fold to incorporate it to make it taste like the sourdough croissant bread recipe? Recipe link is below. Thanks!!!
https://amybakesbread.com/sourdough-croissant-bread/

This recipe makes an excellent loaf of bread. I had problems with my initial loaf not rising got new yeast and it worked like a charm. Thanks so much

HELLO!! 
I AM EXTREMELY NEW NEW TO SOURDOUGH BAKING AND SAW YOUR RECIPE AND SAID YESSS THIS IS THE RECIPE FOR ME LOL!! MY QUESTION IS I AM GOING TO LET IT FERMENT IN FRIDGE SO DO I SHAPE INTO A BALL THEN OUT IT INTO BOWL LINED WITH FLOUR LIKE A TRADITIONAL SOURDOUGH LOAF? 

SORRY SUCH A LONG QUESTION:(

So delicious and easy! Thanks for the recipe.😋

Thank you for your response! My first loaf with your recipe turned out “bien cuit“ thanks to the precise directions. I’m looking forward to trying different variations and using a combination of flours!

Light, airy, soft &amp; delicious, this sourdough discard soft French bread is the perfect bread to use up sourdough discard. It&#039;s the perfect side to a weeknight dinner or makes yummy French toast. Easy to mix together, shape and ready in just a couple hours, you&#039;re going to love this discard French bread!

Sourdough Discard Soft French Bread

sourdough discard (100% hydration, about 3/4 cup)

water, warmed (about 1 3/4 cups)

honey (about 2 Tablespoons)

instant yeast (about 1 Tablespoon)

coconut oil (or any neutral-flavored oil, see recipe notes, about 1/3 cup)

salt (about 1 Tablespoon)

bread flour (about 6 cups, see recipe notes)

To the bowl of a stand mixer, add sourdough discard and warm water. If the discard is cold from the fridge, make sure the water is very warm or hot. Mix the discard and water together with a spoon or your hands to disperse the temperature before adding in the instant yeast - you don&#39;t want to kill the yeast! Add the instant yeast and honey. Let sit until it smells yeasty and is a little foamy (this shows you that your yeast is active).

Add the oil, salt and bread flour. Knead with a dough hook for about 8 minutes. The dough will be smooth and elastic feeling. It should be tacky to the touch and not overly sticky. If it is overly sticky, add a little more flour and continue kneading. Alternatively you can knead the dough by hand for 10-12 minutes.

Transfer the dough to a dough container and let the dough rise for about an hour until doubled or tripled in size. The time it takes for the dough to rise will depend on the temperature of the dough. I like to use a dough mat or place the dough in a warm place to speed up the process.

Turn dough out onto the counter and cut into two pieces. With your fingers, press each piece into a rectangle shape (not quite as long as your baking sheet). Roll up, pinching in the seams as you go. Pinch the dough closed and place on one half of a parchment-lined baking sheet. Repeat with the other portion of dough.

Cover the shaped dough with a kitchen towel and let rise for an hour or two (depends on the temperature of the dough) until doubled in size, puffy, light and airy.

Preheat oven to 375°F. Score the loaves with a bread lame or sharp knife, making several slashes across the dough or one large slash down the middle of the dough.

Bake for 30-35 minutes until golden brown. Brush with melted butter and let cool before slicing and serving. Enjoy!

I made this last week! I halved the recipe since I didn’t have that much discard at the time. Very easy recipe and my whole family loved it! Next time I will make 2 loaves and freeze one. Would make great garlic bread, too!! Thank you!!

I made this heavenly soft and tasty bread last week. Oh my oh my how grand it was. It makes great Texas cut French toast. It really holds its texture during the dipping and cooking process. For the bread I used extra virgin olive oil instead of coconut oil. I also did a 15 minute autolyse prior to adding the oil. Great recipe using sourdough discard! Thank you :-).

This was so easy and so good! Turned it into garlic bread after baking it to go with our pasta dinner tonight - delicious! Thank you for sharing a winning recipe.

Made the Sourdough discard soft French bread today.  Beautiful and delicious!  We had meatball subs out of it and everyone loved dinner!  Thank you for a fantastic recipe and your instructions are on point!

Best French bread ever. Started it at 8am and took out 2 loaves from the oven at 11:30am. Delicious. Cuts so easily.

I just made discard French bread and am so happy 😊 thank you for the recipe , my husband is from NY and we've never found a good French bread here in NE Texas

This is my go to weekly recipe.  I half the ingredients and make one loaf in a pain de mie loaf pan.  It comes out great !

Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.

The Best Zucchini Bread with Sourdough Discard

zucchini

granulated sugar (about 1/2 cup)

brown sugar (scant 1/2 cup)

baking powder (about 1 teaspoon)

baking soda (about 1 teaspoon)

salt (about 1 teaspoon)

ground cinnamon (about 1 teaspoon)

allspice (about 1/2 teaspoon)

sourdough discard (about 1/2 cup, see recipe notes)

eggs (about 100 grams)

vegetable oil oil

Greek Yogurt (about 1/3 cup)

milk (about 2 Tablespoons)

Preheat oven to 425ºF and line a 9 by 5 loaf pan with parchment paper. You can also use a 8.5 by 4.5 loaf pan for a taller loaf, but be careful in case it overflows.

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 350 grams. Wring out the excess moisture by squeezing the shredded zucchini over the sink, allowing the liquid to drain away. Alternatively, use paper towels to help soak up the moisture as you squeeze. Continue wringing until you are left with 250 grams of drained zucchini, meaning about 100 grams of liquid has been removed. Set aside.

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop the zucchini bread batter into the prepared loaf pan.

Bake for 10 minutes at 425ºF. After 10 minutes, reduce the temperature to 350ºF. Bake for 45-55 minutes. The zucchini bread is ready if it registers 200ºF and a toothpick or sharp knife inserted into the center of the bread comes out clean with no streaks of batter.

Let the zucchini bread cool in the pan for about 10 minutes before removing from the loaf pan to a wire rack to finish cooling. Enjoy!

ABSOLUTELY delicious. The bake was perfect and the flavor is amazing!

This was incredibly moist and delicious! Only thing I did different was swap out the white sugar for Moscavado sugar. I learned about this from Shauna Severs cookbook Real Sweets. It may have added some depth. Thank you for another great way to use my discard.

I was disappointed with this recipe. It came out way too moist. I made a different zucchini recipe last year that turned out much better. It suggested cutting the zucchini in half and scooping out the seeds before shredding the zucchini. I wish I had done that. I think it would have made a difference.

Yum! Made this today and just added chopped pecans....it's a southern thing!

These are spectacular!  Subbed 1/2 the flour for whole wheat.  Also crumbled some crispy caramel on top (from a halfbaked harvest recipe).  So soft they practically melt in your mouth.  Already had two!   Thank you!

Great use of discard. Instead of oil, I used applesauce for a lower calorie version. It turned out great! Not too sweet and still moist. I also used vanilla Greek yogurt. Using our garden zucchini was especially very timely this time of the summer.

This Sourdough Discard Whole Wheat Sandwich Bread is irresistibly soft, tender, and has a delightful nutty flavor. It&#039;s hard to believe that it&#039;s made entirely from 100 percent whole wheat flour.

Whole Wheat Sourdough Discard Sandwich Bread Recipe

water (plus more for brushing)

maple syrup

active-dry yeast (or instant yeast)

sourdough discard (white or whole wheat)

sunflower seeds (toasted (see note))

sesame seeds (or poppy seeds)

Bloom the yeast: Whisk the water, maple syrup and yeast together in a large bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.

Make the dough: Stir the sourdough discard, whole wheat flour and salt into the yeast mixture until no dry bits of flour remain. Switch to your hands and knead until a cohesive dough forms.

Knead the dough into the oil until completely absorbed. The dough should start greasy and gradually become smoother and less sticky. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. * If using a stand mixer, mix the dough ingredients except for the oil. Once a cohesive dough forms, knead the dough with a dough hook and slowly stream the oil into the bowl until completely incorporated about 5 minutes.

Strengthen the dough: Turn the dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes.

First rise: Round the dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out.

Cover the bowl with plastic wrap and set it in a warm place until doubled in volume, about 45 minutes to 1 hour.

Prep: Preheat the oven to 400 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.

Toss the toasted sunflower seeds and sesame seeds on a plate. Set aside.

Shape the dough: Turn the dough out on a lightly floured work surface. Divide the dough into 5 even portions.

Working with 1 portion of dough at a time. Flatten the dough into a rough rectangle, and fold the corners towards the center. Turn the dough over, cup the dough and drag it on your work surface in a rounding motion to create a smooth, taut surface.

Brush the top of the dough with water and coat the top of each ball in the seed mixture. Nestle the dough in the prepared pan. Repeat with the remaining portions of dough, arranging them in a zigzag pattern.

Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place. The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes.

Bake: Bake the dough for 10 minutes at 400 F. Without taking the loaf out of the oven, turn the temperature down to 350 F and continue baking for another 30 to 45 minutes or until the loaf registers at 200 F when probed with an instant-read thermometer.

Move the bread to a wire rack and let it cool completely, about 2 hours (ideally overnight) before slicing.

Absolutely love this recipe! This is our go-to now for sandwich bread. An awesome use of discard. We're going through bread a lot more often now too. Thanks for sharing!

Amazing! First try at a loaf. And first try with sourdough discard. Sliced perfectly and texture was wonderful!  Easy to slice and a beautiful loaf ! 
I subbed honey for maple syrup simply because that’s all I had.

Can I use cast iron loaf pans that measure the same as a Pullman? Sharon

I just made this for the first time and it came out great! I did use honey instead of maple syrup and all I had was a standard loaf pan. I didn’t shape the five individual pieces beforehand, I just used a standard loaf shaping technique and it cooked up perfectly without any cracks or bursts. It sliced like a dream and has great structure to it. I will make this again, thank you!

This is the best and easiest whole wheat bread recipe I’ve ever made. I can’t wait to make sandwiches out of it!

If using Instant Yeast, when is it added?

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Top 8 sourdough discard bread recipes from across the web

The most viewed sourdough discard bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Discard Flatbread

Sourdough Discard Rosemary Olive Oi...

Sourdough Irish Soda Bread

Sourdough Discard Bread

Sourdough Discard Bread (No Knead)

Sourdough Discard Soft French Bread

The Best Zucchini Bread with Sourdo...

Whole Wheat Sourdough Discard Sandw...

The most viewed sourdough discard bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine