The Sandwich Bread That Redeems Your Sourdough Guilt
A soft, tangy, totally toastable sourdough discard sandwich bread for people who hoard starter like it’s a personality trait.
I love my sourdough starter so much I gave them a name—Wilby. Wilby is part of the family. And just like other family members, sometimes they drive me up the wall. When my elderly dog has an accident in the night, yes, I’m annoyed—but I know he couldn’t help it. Same goes for Wilby. When their sourdough discard is overflowing in the fridge like some kind of fermented lava, I remind myself: it’s all part of the process.
Unlike my dog’s… leftovers, Wilby’s are actually useful. And honestly, the term discard feels straight-up rude. This stuff deserves a rebrand—maybe “sourdough seconds” or “starter side hustle.” Just because it’s not ready for loaf-leavening glory doesn’t mean it can’t do great things.
I’ve used sourdough discard in everything from pie crust to chocolate chip cookies (see: my sourdough discard recipe collection). But lately, I’ve been using it to make an easy, everyday sandwich bread. Why? I’m glad you asked.
Why This Sourdough Discard Sandwich Bread Rules
It’s basically sourdough on speed: You get that signature San-Fransisco-style tang from the discard, and the baker’s yeast brings it to you in a fraction of the time. At the height of my wild-yeast purism, I might’ve turned up my nose. But now? I’m a realist. I like sleep. I like sandwiches. I like shortcuts that taste amazing.
Does it have the haunting depth of a 36-hour, naturally-leavened, crusty country boule? No. But does it make a soft, flavorful loaf that turns grilled cheeses into a near-sexual experience? Yes.
It’s sliceable, freezable, toastable, and great with everything from PB&J to French toast to “I just need carbs right now.” It’s a solid way to use up sourdough discard—and belay the guilt that comes with having to throw it away.
Tips for Making the Best Darn Discard Bread
👵 Old is gold.
Fresh, bubbly starter? Not today, hunny. This is the moment for your forgotten, fridge-chilled, slightly-greying discard to shine. I like mine when it’s about a week or two old, but honestly, if yours is about to take its SATs, use it.
🍞 Get yeasty with it.
Commercial yeast is doing the heavy lifting here, so make sure it’s still good. (Never have I finished a whole jar.) Instant yeast is easiest—you can toss it straight in with the dry ingredients. If you’ve got active dry yeast, dissolve it in a little bit of the water and let it foam before mixing.
🧄 Add what you love.
This dough plays well with others. Think seeds, shredded cheese, chopped herbs, roasted garlic, caramelized onions, even chopped nuts. Just knead them in gently after the first proof and before shaping. Go wild. It’s your loaf’s side quest.
Second Life Sourdough: The Gift That Keeps on Glooping
I know I compared sourdough discard to literal dog sh*t, but stay with me. There are times when I’m basically feeding Wilby just for their discard. And that can feel kind of insane. But keeping a starter is weird and chaotic and sometimes feels like parenting a very hungry ghost. But the beauty of discard bread is that you don’t need to be a perfectly attentive parent. You can forget about it for a while, then come back and bake something soft, golden, and sandwich-worthy—with almost zero guilt.
So if your fridge is full of discard and your soul is full of shame, let this loaf redeem you. Make it. Slice it. Toast it. Sandwich it. Feed it to your friends and pretend you planned it all along.
Sourdough Discard Sandwich Bread
Ingredients
- 426 grams (3 cups) bread flour
- 6 grams (1 tsp) salt
- 1.5 grams (½ tsp) instant yeast see note
- 180 grams (¾ cup) water
- 125 grams (½ cup) sourdough discard 100% hydration
- 50 grams (¼ cup) olive oil or other neutral oil (canola, vegetable)
- 21 grams (1 tbsp) honey
- Butter for pan
- Milk for brushing on top
- Sesame seeds (optional) for topping
Instructions
- Mix: In a large bowl or the bowl of a stand mixer, combine the bread flour, salt, and yeast. Whisk to evenly distribute. Add the water, sourdough discard, olive oil, and honey. Mix until a shaggy dough forms.
- Knead: Knead with a dough hook on medium speed for 5–6 minutes, until smooth and elastic. If kneading by hand, go for 8–10 minutes and prepare for a little workout.
- First proof: Transfer dough to a lightly oiled clear bowl or container. Mark the top of the dough with a rubber band or marker. Cover loosely and let it rise until doubled in size, 2–3 hours.
- Shape: Butter a 9×5-inch loaf pan. Lightly flour your work surface. Wet your hands to handle the dough more easily. Punch down the dough and release it gently from the container.
- Pat the dough into a rough square, then roll it into a 5×16-inch rectangle. Fold it in thirds (like a letter), then roll it up from a short edge into a tight log. Pinch the seam and ends closed.
- Final proof: Roll the log gently to about 8 inches long and place it seam-side down in the greased loaf pan. Cover loosely with a damp towel or lightly oiled plastic wrap. Let rise until the dough domes slightly above the pan, 1–3 hours. (Optional: refrigerate overnight to develop more flavor.)
- Bake: Preheat the oven to 400°F (204°C). If dough is chilled, let it come to room temp before baking.
- Brush the top with milk and sprinkle with sesame seeds, if using. Score the top lengthwise with a sharp or serrated knife.
- Bake on the center rack for 35–45 minutes, until deeply golden and the internal temperature reaches about 210°F (99°C).
- Cool: Turn the loaf out onto a wire rack and let it cool completely before slicing (I know—it’s hard to wait).
