How to Make Delicious Sourdough Discard Sandwich Bread at Home

Starting your sourdough journey? Try this easy sourdough discard sandwich bread recipe, designed especially for beginners. It’s a fantastic way to use up that sourdough discard, turning it into a delicious loaf that’s perfect for everything from morning toast to your favorite sandwiches.

This recipe is straightforward, using common pantry items and offers a light agave as a sweetener. Not only will you reduce waste, but you’ll also get the satisfaction of creating your very own homemade bread. Let’s get started and turn that discard into a deliciously rewarding project!


Why You’ll Love This Sourdough Discard Sandwich Bread

  • No Waste: Utilizing sourdough discard in this recipe means you’re making the most of your sourdough starter without wasting a single bit.
  • Simple Ingredients: You likely already have everything you need in your pantry, making this an easy choice for a spontaneous baking session.
  • Versatility: This bread is perfect for a variety of dishes—from a buttery morning toast to the foundation of a stacked lunch sandwich.
  • Beginner-Friendly: With clear instructions and straightforward processes, this recipe is ideal for those new to sourdough baking, ensuring a fun and fuss-free experience.
  • Delicious Outcome: The end result is a beautifully golden, soft loaf with a subtle sweetness and hearty texture that everyone will love.

RELATED: Yummy Strawberry Cinnamon Role Casserole Recipe

Ingredients

  • 1/2 cup water, lukewarm
  • 1 1/2 teaspoons light agave syrup
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/4 tablespoon salt
  • 1/2 cup (about 140 grams) sourdough discard

Equipment Needed

  • Mixing Bowls: One or two large bowls for mixing ingredients and allowing the dough to rise.
  • Stand Mixer with Dough Hook: Ideal for kneading the dough effortlessly.
  • Measuring Cups and Spoons: For accurately measuring your ingredients.
  • Bread Pan: A standard loaf pan for baking the bread.
  • Kitchen Scale: Optional but helpful for precise ingredient measurement.
  • Whisk: For combining the yeast, water, and agave syrup.
  • Silicone Spatula or Wooden Spoon: To mix the dough before kneading begins.

Instructions

  1. Prepare Yeast Mixture: In a small bowl, whisk together lukewarm water and light agave syrup. Sprinkle the yeast over the mixture and let sit for about 5 minutes until frothy.
  2. Mix Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, softened butter, all-purpose flour, salt, and sourdough discard.
  3. Knead the Dough: Knead on low speed for about 10 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a lightly floured surface.
  4. Test The Dough: Take a small piece of dough and stretch it gently; it should form a thin, translucent membrane without tearing.
  5. First Rise: Place the dough in a greased bowl, cover with a lid or a clean towel, and let rise in a warm place for 1-2 hours until roughly doubled in size.
  6. Shape the Loaf: Turn the dough out onto a lightly floured surface, roll into a rectangle shape, then tightly roll up into a loaf. Place seam-side down in a greased or parchment-lined bread pan.
  7. Second Rise: Allow the dough to rise for another 30 minutes to 1 hour, covered, until it has doubled in size.
  8. Bake: Preheat the oven to 375°F. Bake the loaf for about 45 minutes, it shoulod be a golden brown on the exterior.
  9. Cool: Remove from the oven and let cool on a wire rack before slicing.

Notes

  • Temperature Matters: Ensure your water is lukewarm to activate the yeast without killing it.
  • Proofing Location: Find a warm spot in your kitchen for dough rising, as a consistent, warm environment helps the yeast work faster.
  • Avoid Rushing: Let the dough rise until it has visibly doubled in size. Rushing this step can affect the texture and flavor of your bread.

Final Taste

With this straightforward sourdough discard sandwich bread recipe, you’re well on your way to transforming a simple discard into a scrumptious loaf that’s both satisfying and sustainable. Embrace the joy of baking with this beginner-friendly recipe that promises a delightful bread-eating experience, from the first slice to the last. Don’t hesitate to experiment and make each loaf your own.

Sourdough Discard Sandwich Bread

Starting your sourdough journey? Try this easy sourdough discard sandwich bread recipe, designed especially for beginners. It’s a fantastic way to use up that sourdough discard, turning it into a delightful loaf that’s perfect for everything from morning toast to your favorite sandwiches. This recipe is straightforward, using common pantry items and offers a lighter alternative by swapping honey with light agave syrup. Not only will you reduce waste, but you’ll also get the satisfaction of creating your very own homemade bread.
Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Snack
Cuisine American

Equipment

  • Mixing Bowls: One or two large bowls for mixing ingredients and allowing the dough to rise.
  • Stand Mixer with Dough Hook: Ideal for kneading the dough effortlessly.
  • Measuring Cups and Spoons: For accurately measuring your ingredients.
  • Bread Pan: A standard loaf pan for baking the bread.
  • Kitchen Scale: Optional but helpful for precise ingredient measurement.
  • Whisk: For combining the yeast, water, and agave syrup.
  • Silicone Spatula or Wooden Spoon: To mix the dough before kneading begins.

Ingredients
  

  • 1/2 cup water lukewarm
  • 1 1/2 teaspoons light agave syrup
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter softened
  • 2 cups all-purpose flour
  • 1/4 tablespoon salt
  • 1/2 cup sourdough discard

Instructions
 

  • Prepare Yeast Mixture: In a small bowl, whisk together lukewarm water and light agave syrup. Sprinkle the yeast over the mixture and let sit for about 5 minutes until frothy.
  • Mix Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, softened butter, all-purpose flour, salt, and sourdough discard.
  • Knead the Dough: Knead on low speed for about 10 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a lightly floured surface.
  • Test The Dough: Take a small piece of dough and stretch it gently; it should form a thin, translucent membrane without tearing.
  • First Rise: Place the dough in a greased bowl, cover with a lid or a clean towel, and let rise in a warm place for 1-2 hours until roughly doubled in size.
  • Shape the Loaf: Turn the dough out onto a lightly floured surface, roll into a rectangle, then tightly roll up into a loaf. Pinch the seams to seal and place seam-side down in a greased or parchment-lined bread pan.
  • Second Rise: Allow the dough to rise for another 30 minutes to 1 hour, covered, until it has doubled in size.
  • Bake: Preheat the oven to 375°F. Bake the loaf for about 45 minutes
  • Cool: Remove from the oven and let cool on a wire rack before slicing.

Notes

Temperature Matters: Ensure your water is lukewarm (about 110°F) to activate the yeast without killing it.
Proofing Location: Find a warm spot in your kitchen for dough rising, as a consistent, warm environment helps the yeast work faster.
Check the Windowpane Test: To test if gluten has developed sufficiently, stretch a small piece of dough until it’s thin and translucent. If it tears easily, it needs more kneading.
Avoid Rushing: Let the dough rise until it has visibly doubled in size. Rushing this step can affect the texture and flavor of your bread.
Keyword sourdough

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