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Sourdough Discard Bread

A crusty, flavorful loaf made from sourdough discard, perfect for sandwiches or toast, utilizing minimal pantry ingredients with a chewy texture and slight tang.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup warm water

Equipment

  • Mixing bowl
  • Wooden spoon or spatula
  • Loaf pan
  • Measuring cups
  • Oven
  • Kitchen towel

Method
 

  1. In a mixing bowl, combine the sourdough discard, flour, salt, and sugar. Mix well to form a dough. This takes about 2-3 minutes.
  2. Gradually add warm water while stirring until the dough is hydrated and forms a sticky ball. Mix for another 1-2 minutes.
  3. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes to relax the gluten.
  4. Turn the dough out onto a lightly floured surface. Shape it into a loaf by folding and rolling gently; about 1-2 minutes.
  5. Grease your loaf pan lightly. Place the shaped dough into the pan, smoothing the top.
  6. Cover the pan with a kitchen towel and let the dough rise for an additional 30 minutes.
  7. Preheat the oven to 375°F (190°C). Bake the bread for 30 minutes until golden brown and hollow-sounding when tapped.
  8. Remove from oven and cool on a wire rack for at least 15 minutes before slicing.

Notes

For a crunchier crust, place a pan of water in the oven during baking to create steam. Let the bread cool completely before slicing to maintain the texture.