I made this recipe for those days where I am short on bread and the last thing I want is to be short on bread! If you also find yourself in this position, don’t panic. This recipe is made using sourdough discard and active yeast to bring this soft sandwich loaf together in just over 3 hours, in honour of the busy days we all have our fair share in.

This quick sourdough discard sandwich loaf is fool proof. It takes minutes to prep and uses beautiful ingredients you already have! Now, yes, 9/10 I do an overnight fermentation process for my breads and baked goods due to the enormous health benefits, but other times I don’t have enough (time that is) and maybe I forgot to feed my starter. So, same day loaf it is! Grace y’all!

Now, even though this sandwich loaf is not going thru an overnight fermentation, you are still getting the benefits of using the discard AND the longer you can let the dough sit in the day, the better it is for you! Not interested in the health benefits? I get it. But you may still want to make this, because it truly is a wonderful bread.


Why Sourdough Discard?

I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.

Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.

Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!

This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.

Here are some sourdough discard facts for you:

  • Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
  • Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
  • Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
  • Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
  • The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
  • Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!

Quick Sourdough Discard Sandwich Loaf Ingredients

  • Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
  • Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
  • Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
  • Butter: This ingredient will help to soften the bread and give it a good soft chewy texture.
  • Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
  • Sugar/Honey: I use an organic cane sugar for this loaf recipe. It adds a complimentary sweetness to the tang of the discard. If using honey, I prefer liquid honey for the best consistency and taste. You can even do half honey and half sugar for this recipe!
  • Salt: I always use sea salt for the best flavour and health benefits! It is one of the main electrolytes our body needs to function!

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TIP:

To make a heartier loaf, add in 1 egg and replace 1/2 a cup of white flour with whole wheat flour. When you finish shaping the dough, press the top of the loaf into some seeds or nuts to further increase a nutritionally dense loaf. I love doing this with roasted sesame seeds. Rise and bake as normal!


How To Make A Quick Sourdough Discard Sandwich Loaf From Scratch

If I am planning on eating this bread loaf same day, I will start the prep 3.5 hours before we plan on enjoying it. That gives them enough chance to knead, rise, shape, final rise, bake and cool.

The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough while I can get other things done around the home!

Bakerโ€™s Timeline:

Because this is a quick, discard recipe, it can be made same day! All the same, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day!

Morning
8am-10am

STEP 1: MAKE THE DOUGH

If using a bread machine, add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle.

If using a stand mixer, add in your wet ingredients and sprinkle your yeast on top, give it a minute to rest, and follow up by adding in your dry ingredients and incorporating them using a dough hook. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour.

Mid Morning/Noon
9:30am-11:30am
STEP 2: SHAPE & RISE

Remove the dough from your bread machine or bowl onto a non floured counter.

On the counter, press or roll the dough gently into a rough rectangular shape and then fold the dough over itself to create a log shape.

I like placing my dough log onto parchment paper when shaped and then placing it into my 5×10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place for about 1 hour.

Noon
10:30am-12:30pm
STEP 3: BAKE

Brush the top with melted butter before your bake. Bake for 45 minutes or until the top is a dark brown colour. Brush again with butter after removed from the oven to encourage a soft crust.

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How To Store

Keep your quick sourdough discard bread loaf in an airtight container or bread bag at room temperature for 5-7 days or in the refrigerator for 2 weeks. If storing in the fridge, I recommend toasting or heating to refresh the bread for use again.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Quick Sourdough Discard Sandwich Loaf

Short on time? Can't wait for a long overnight fermentation? I have been there too! This bread loaf comes together same day using the goodness of your sourdough discard.
5 from 10 votes
Print Rate Pin Recipe
Servings: 1 Loaf

Ingredients

  • 1ยผ Cups Water
  • 1 Teaspoon Active Yeast
  • 140 Grams Sourdough Discard
  • ยผ Cup Salted Butter Softened or melted
  • 3ยฝ Cups Flour
  • 3 Tablespoons Sugar or Honey
  • 1 Teaspoon Salt

Instructions

  1. Add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 124 titled โ€œLeaven Doughโ€. This is a 1.5 hour cycle.
  2. If using a stand mixer, add in your wet ingredients and sprinkle your yeast on top, give it a minute to rest, and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour.
  3. Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. If the dough does so happen to feel extra sticky, go ahead and dust your counter with some flour.
  4. On the counter, press or roll the dough gently into a rough rectangular shape and then fold the dough over itself to create a log shape. I like taking one end and folding it halfway over the length of the dough and do the same with the other end. Then take your hands and gently pull the dough towards yourself as your pinkie fingers rest on the counter and your palms face you as you pull the dough. This will better the shape.
  5. I like placing my dough log onto parchment paper when shaped and then placing it into my 5×10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place for about 1 hour. Before placing into the oven, melt a little butter and brush it over the top of the loaf to encourage tenderness and even browning.
  6. Bake at 375 for 35-40 minutes or until the top is very brown.
  7. Remove from the oven and quickly remove from the pan as well to reduce warmth condensation to the bread, onto a cooling sheet. Brush the top with a little butter to soften the crust and cover while it is still warm with a tea towel to help soften the crust further. Once cooled, remove the tea towel and slice.
  8. I store mine in a bag for 5-7 days at room temperature! This loaf also freezes well for 3 months.

42 Comments

  1. Hi! What do you suggest if you donโ€™t have a bread maker? I would love to make some of your sourdough recipes!

    1. You can always use a stand mixer with dough hook attachment OR use your hands to form and knead the dough. I use a bread machine because it kneads and warms my dough without me having to be hands on. BUT it isn’t necessary! Add your wet ingredients and yeast to a bowl, mix and let it sit for about 5 minutes. Sprinkle the dry ingredients on top and start mixing the wet and the dry using your fingers. Once the dough is a lump, start using your palm to knead the dough until more elastic and glossy. This could take a few 10 minute hand knead cycles before you get your dough to a glossy ball!

  2. 5 stars
    So yummy and so forgiving! I was in a bit of a sourdough slump and needed a win. This was it! I ran out of AP flour and supplemented with bread flour, forgot about it while it was rising (twice), and we still have a beautiful, delicious loaf. Thank you!

  3. 5 stars
    The bread is excellent. Thank you very much for the recipe and these wonderful pages. I just wanted to ask if it would be possible for European fans to add the ingredients in grams (getting measuring cups is practically impossible).

    1. I only use grams when weighing my sourdough starter/discard and use cups and teaspoons and tablespoons for everything else! I can look to update recipes here over time for my European friends!

      Update: Recipes should all be updated now! There is a conversion button on each recipe card at the bottom of the ingredients list.

      1. Thank you, thank you so much <3
        All the cooking and baking from your website will be so much easier for me now. Thank you.

  4. 5 stars
    This came out great! So soft and tasty! I used the dough hook on my stand mixer for 8 minutes at setting 2. I also subbed 1 cup of the flour with whole wheat flour. I will be making this on the regular.

    1. Appreciate it Kelly, thank you! I also just made this loaf and subbed out some of the white flour for whole wheat! Love that flavour too!

  5. Hi, Sarah! Is it possible to make this loaf using just active sourdough starter rather than discard and yeast?

  6. Thank you so much for the conversions to metrics! It really makes things more approachable, when I donโ€™t have to figure those out for myself at first.
    I canโ€™t wait to give this bread a try, when my sourdough starter is ready!

  7. I’ve made this recipe three or four times now and it is insaneee how perfect it turns out every single time!! I’m someone who’s had a mature sourdough starter for a while now but different sandwich (and artisan) loaf recipes have been soo hit or miss in terms of results, so I’m beyond impressed! Thanks so much for sharing this Sarah!!

  8. Sarah,

    Thank you so much for making recipes using the bread maker. Because of you I make fresh bread for my family a few times a week. I think I have made everything you posted๐Ÿ˜ƒ I am going to try this one today. When you say 1 teaspoon active yeast is that a packet of dry yeast or active sourdough starter. Thank you so much, please keep posting:)

    1. Hi Heather! Thank YOU! Since this is a discard bread, we need to use an extra leaven to help the bread rise and puff up. That is either 1 tsp or one packet of active dry yeast. Then you will add in the amount of sourdough discard in the recipe. Hope this helps!

  9. Hi, Can’t wait to try, when you say yeast, do you mean active starter or dried yeast? Thank you ๐Ÿ™‚

    1. Thank you! You can reduce rising time OR buy a bigger loaf pan! My pan is 10×5 but sometimes a bigger pan is needed in my kitchen!

    1. I use setting 12 on my KBS Bread Machine which is a 1 hour and 24 minute cycle called a Leaven Dough Cycle ๐Ÿ™‚

  10. Iโ€™m not sure what Iโ€™m doing wrong but Iโ€™ve made this recipe a few times using the exact measurements and have had unworkable dough every time. Itโ€™s so sticky I have to excessively flour my counter and the dough in order to just get it in the loaf pan. Not the type of dough to try and shape. The flavour is great but should I be adding more flour? I use half whole grain stone milled all purpose and half regular all purpose.

    1. I would try to add more flour for sure and reduce maybe your rise time. Looks like it may be over fermenting (especially if you have a super hungry discard! So you could even reduce your discard to more like 100g and see what happens!

  11. Hi, I made your bread recipe. It looks great only it cracked open at the top. Is there a way to prevent that from happening? I haven’t cut into it yet as it is still cooling, but it rose wel so I’m sure it’s be awesome!

    1. Give it a good score down the centre before baking! It will stop a split but keep the loaf fluffy and well risen thru the dome!

  12. 5 stars
    Wow! This exceeded my expectations for sure! I already had a go-to loaf recipe but figured Iโ€™d give this a try for something different. Well, I now have a new go-to recipe. So so good! Thank you Sarah!

  13. 5 stars
    Ummm what? This is incredible. First time making the recipe and it was perfection. The bread machine to knead and rise the bread?!? Genius. I used my grandmothers bread machine from the 80s and it worked perfectly. Iโ€™ve tried at least 10 other sandwich loaf recipes. This was the best.

  14. 5 stars
    I am feverishly making a stockpile of these delicious loaves to freeze, because I will be having surgery on my shoulder soon, and I wanted to make sure we had some really good bread on hand for the 6 weeks that my arm will be in a sling.

    I love this bread so much, that if we run out, I am definitely going to figure out how to make it with one hand. ;o)

    Thank you for this healthy, tasty and relatively fast recipe.

    I followed your suggestions about converting the dough to use whole grain flour, and since this is a fairly high hydration dough, I didn’t have to adjust the liquid at all.
    I also converted it to include an egg, which really does nice things to the texture but it isn’t necessary.

    Thanks again and blessings to you and your delightful family.

  15. 5 stars
    Best sandwich loaf recipe out there. So tasty, forgiving and easy to make. I use my KitchenAid mixer to knead the dough and it comes out perfectly each time. Made it for the first time a couple of months ago and havenโ€™t bought bread from the store since. Iโ€™ve tried changing up the ingredients a little as well and still fool proof! Tried partially rye, whole wheat, added flax and chia seeds, sunflower seeds, cinnamon and raisins – you name it. Canโ€™t say enough good things about this recipe. Give it a try!

  16. This is the first loaf Iโ€™ve attempted. The recipe was super easy and didnโ€™t take forever. When I pulled my loaf from the pan, it was a bit heavy and not super light like store bread. I am a sourdough novice and made a whole wheat starter because I had a bunch of whole wheat flour to use up. Iโ€™m waiting for the loaf to cool now. Did I ruin your great thing?!

  17. 5 stars
    Hi Sarah! I have the same KBS machine as you. Do you know if I can bake the bread directly in the machine with this recipe and on which cycle? Thank you!

    1. I am so embarrassed to say I have never tried that! But now you have got me curious. I would guess you use the bake method on the machine, it kneads, rises and bakes the bread!

  18. 5 stars
    I love this recipe, and Iโ€™m wanting to make it into mini loaves (I have little 3×6 pans.) What adjustments would I need to make? Do I simply bake for a shorter period of time? Thanks ๐Ÿ™‚

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