How to Make Sourdough Discard Bread

Want to learn new ways to use your sourdough discard? Trying making this delicious sourdough bread! Today you will learn how to make sourdough discard bread from scratch.

For the longest time I didn’t know what to do with my sourdough discard. I can say I’ve been one to waste it in the past. I’ve tried recipes here and there. They were good, but I really wanted to make bread with it.

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So I thought I would learn how to make sourdough discard bread.

And am I glad that I did! This bread turned out so good. My baby just kept picking at it and picking at it! All of my children love it! Especially fresh from the oven.

This recipe is a lot like my fresh milled whole wheat bread, but with sourdough discard added to the recipe. I was not disappointed!

For this particular loaf in the pictures I did use freshly milled flour. This is not necessary, but I encourage it because freshly milled flour is so much better for you.

Here is a small list of reasons why you should be milling your own grains too.

• When you use freshly milled flour you are getting the most out of your flour.
• freshly milled flour still has its nutrients left in, unlike store bought flour. Store bought flour has all of the vitamins taken out of it to lengthen shelf life.
• When using freshly milled flour the vitamins are all natural coming straight from the grain. When you use flour from the store the vitamins are synthetic and not nearly as good for you.
• For more information check out this excellent article from healthline.com called wheat 101.
• The mill I use if you are interested is the Nutrimill classic. I really love this mill and have no complaints! It’s also the cheapest electric mill I could find so that’s a plus!

Why you are going to love this sourdough discard bread!

I believe you are going to love this bread recipe because it has a mild sourdough flavor, but it takes a lot less time to make! You also don’t have to worry about it rising, because in the sourdough discard bread recipe I use rapid rising yeast.

This sourdough discard bread is also very good. It’s so good I can’t keep little hands off of it!

Do I have to use freshly milled or whole wheat flour?

For this recipe you do not have to use whole wheat flour or freshly milled flour. You can choose to use white flour if you’d like. You may have to add a few tablespoons of extra flour if opting to use white flour. I would add flour until it becomes the correct texture and consistency as any regular bread dough. Not too sticky!

Do I need to ferment this bread?

You do not have to ferment this bread. That is one reason why I love this recipe so much! It is a simple bread that I can pour my sourdough discard in, and not worry about it. Very quick and easy.

Here is a quick video on how to make sourdough discard bread using a bread machine.

Do I have to use a bread machine for this recipe?

You do not have to use a bread machine for this recipe. You can make this sourdough discard bread the traditional way, kneading until it forms a bread dough. At least 5 minutes, but maybe a bit longer. Then after you are done kneading the dough you will cover the dough and put it in a warm place to rise. If you are using rapid rising yeast, you will let it rise for about 35 minutes. If you are using regular rise yeast you’ll need to let it rise until the dough has doubled in size.

Ingredients you will need to make sourdough discard bread

• Sourdough starter
• Redmond’s Real Salt
• Flour
• Wheat berries if milling your own flour.
• Sugar
• Olive oil
• Rapid rise yeast

Tools you may need before you start

• bread machine
• Nutrimill classic
• Liquid measuring cup
• Mixing bowls
• Measuring spoons
• Measuring cups
• Rubber spatula
• Bread pans
• Dough cutter
• Bread knife

How to make sourdough discard bread from scratch

Start by adding all of your wet ingredients and the sugar into your bread machine, or into your mixing bowl.

Water, sourdough discard, oil, and sugar

Next add the rest of your dry ingredients.

Flour, salt, and yeast.

Once you are done adding all of the ingredients into the bowl, make sure you’re bread machine is set on the “dough” setting and press “start”. You will need to scrape down the sides of the mixing bowl.

If you’re making this bread the traditional way, mix everything together and begin kneading. Make sure you get the sides of your bowl!

After the bread is done kneading, let it rise. If it is in the bread machine, it should beep when it is finished. If you are making this bread the traditional way, let the dough rise until it has doubled in size.

When the dough is finished rising, punch it down and shape it into a ball. Split the dough in half and shape the two pieces into loaves.

Grease your pans, and place the loaves into the pans to rise. Place the loaves in a dark warm spot, and leave until doubled in size again. This normally takes me about 35 minutes when I use quick rising yeast like I do in this recipe.

Here is what the bread should look like before you bake it. It’s time to preheat your oven to 375 degrees.

Once your oven is preheated, bake the bread dough for 25 minutes. Once the time is up, let your bread cool u til you can touch it. Once you can touch it, remove the loaves from the pan, and let the loaves completely cool.

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