Personally, I hate throwing away discard while feeding my sourdough starter. This bread is a simple way to use it up, and it tastes great too.

I know that we have all been dealing with the current yeast shortage in different ways. Some people are baking up stacks of quick breads and soda breads. Others are getting all the frozen dough they can get their hands on and repurposing it. And if you’re like me, you’ve started experimenting with sourdough.

Sourdough takes a lot more patience than I am used to. And I am used to letting bread rise half the day, keeping it warm and cozy, and covering and uncovering in the middle of baking cycles. But yeast bread is pretty quick, and really, pretty easy. A good sourdough might rise 12-18 hours, and then still need a second rise. And honestly, the consistency of the rise is not quite the same as a yeast bread. This is not that sourdough.

This sourdough discard bread is a combination of frugality and impatience. Hating to through away starter, and also wanting bread in a few hours, not tomorrow, has had me experimenting with my daily starter discards. Twice now i have even dusted them off and thrown them into a skillet for a quick flatbread. Ready less than 10 minutes after they came out of the jar. Usually this bread is made from two consecutive day’s discards, or one if it’s a double feed day. I’ve made this bread in multiple pan arrangements, and it really comes out just the way I want it to no matter how i cook it.

Ingredients for the Sourdough Discard Bread

• 3 parts un-fed Starter Discard
• 1 part Flour
• 1 tsp course Salt / cup of starter

I guess maybe you were expecting more. Nope, that’s it.

The Instructions are about as easy

• Combine everything in a heavy bowl, mixing thoroughly with your hands until it forms a smooth ball
• Let rise 2 hours
• Reshape and let rise 90 minutes in a greased pan or rising bowl
• Pre-heat oven to 450
• Bake 30 minutes in a pan, or if in a heated dutch oven 30 covered, 10 uncovered.
• Remove and let cool.

I coated the inside of a wicker bowl with chipotle garlic seasoning for one of these, and cooked it in a covered skillet. That came out delicious.

If you’re starting to try out the world of sourdough, give these recipes a go, and let me know how they came out in the comments!

• easy sourdough
• rustic whey bread
• sourdough english muffins

If you have tried my Sourdough Discard Bread, or any other recipe on  Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 1 loaf

Sourdough Discard Bread

Print

This bread is a simple way to use up sourdough discard, is pretty quick, and it tastes great too.

Prep Time 5 minutes

Rise Time 3 hours 20 minutes

Cook Time 30 minutes

Total Time 3 hours 55 minutes

Ingredients

• 2 cups un-fed Starter Discard
• 2/3 cup Bread Flour
• 2 tsp course Salt

Instructions

1. Combine everything in a heavy bowl, mixing thoroughly with your hands until it forms a smooth ball
2. Let rise 2 hours
3. Reshape and let rise 90 minutes in a greased pan or rising bowl
4. Pre-heat oven to 450
5. Bake 30 minutes in a pan, or if in a heated dutch oven, 30 minutes covered, 10 uncovered.
6. Remove and let cool.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Professional 600 6 Qt Lift Bowl Stand Mixer (Certified Refurbished)
• 
  Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt, 1.5 Qt, 3 Qt. & 5 Qt.
• 
  Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle

Nutrition Information:

Yield:

4

Serving Size:

2 slices
Amount Per Serving: Calories: 83Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1163mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 3g