Sourdough Discard Sandwich Bread

Last Updated on September 7, 2025 by Jamie Saechao

This soft and fluffy sourdough discard sandwich bread is an easy-to-make, quick sourdough win!

I am always looking for ways to use up my excess discard, and what better way than a loaf of delicious sourdough bread?  This simple bread recipe yields a loaf with a golden brown crust and a soft, fluffy interior.

This soft sourdough bread is an excellent recipe for first-time bakers who need an easy loaf they can return to week after week. This recipe is simple, too. Instead of using active starter to raise the dough, we use commercial yeast to ferment the bread. 

Baker’s tip: To make this recipe without butter, substitute 2 tablespoons of cup coconut oil or avocado oil.

This recipe is a great way to replace store-bought bread with homemade. It features a soft crust and tender interior crumb. It’s perfect for sandwiches or French toast!

For more delicious sandwich loaves, try this whole wheat sourdough sandwich bread, classic sourdough sandwich recipe, or enriched bread.

Tips + Notes

• Temperature: The bread dough will rise more quickly in warm temperatures. If your home temperature increases with the warm weather, be prepared for a faster rise in dough. 

• Scale: I highly recommend using a kitchen scale to measure out the recipes in grams (I also include this recipe in cups for convenience). 

• One bowl: You can easily mix the dough in the bowl of a stand mixer and let it rise in the same bowl. 

• Loaf pan: I am using a 9×5-inch loaf pan for this recipe, but you can also use an 8×4-inch pan.  The smaller pan will give your bread a more rounded, “mushroom” shape.  

Tools

• A kitchen scale provides precise measurements, enabling you to achieve accurate results consistently. 
• A stand mixer with dough hook attachment helps mix the dough.  You can also knead it by hand.
• 9×5 or 8×4 bread pan

Using Instant Yeast

If you have instant yeast, you can substitute it for the active dry yeast. You will not need to use warm water to activate the yeast, and the rise times will be a bit quicker. I have made this recipe with both forms of yeast, and it turns out just fine!

Ingredients:

• Active dry yeast
• Warm water
• Bread flour: (all-purpose flour can be substitued)
• Salt
• Honey (may substitute with sugar)
• Butter (use room temp butter, chopped into pieces)
• Sourdough discard: Use room-temperature sourdough discard.  If your discard is refrigerated, set it on the counter to warm up before using it to make the bread. 

I have used both week-old sourdough discard and day-old sourdough discard for this recipe.  If using refrigerated discard, set it on the counter to come to room temperature before adding it to the recipe. 

How To Make Sourdough Discard Sandwich Bread

Step 1: Add the water, yeast, and honey into the bowl of a stand mixer and whisk well.  Let sit for five minutes. 

Step 2: Add the flour, salt, butter, and salt to the wet mixture. Use the dough hook attachment and knead on low speed for 7-8 minutes or until the dough is smooth and elastic.  It should no longer be sticky and should pull away from the sides of the bowl. 

Step 3: Cover the dough with plastic wrap or a damp tea towel and let it rise in a warm place until it has doubled in size, 1-2 hours. In warm temperatures, the rise time will be faster. 

Step 4: Butter your loaf pan.  Gently dump the dough onto a lightly floured surface and stretch it into the rough shape of a rectangle (it doesn’t need to be a specific size). Tightly roll the dough up into a log shape, pinching the ends. Use the palms of your hands to adjust the dough’s shape as needed. 

This bread will feel different from bread made with active sourdough starter. It has a playdough-like consistency and is very soft and pliable. 

Step 5: Set the dough into the buttered baking pan. I like to use the palm of my hand to gently flatten the dough, allowing it to rise evenly during the second rise.  Cover and let the dough rise until it has doubled in size, or about 1 hour (depending on the temperature). 

Step 6: When ready to bake, preheat the oven to 350°F.  Let the stove warm up at temperature for 10 minutes. Spritz the dough with water, then bake for 40-45 minutes or until the bread has a nice golden crust.  When done baking, the internal temperature should be 195 degrees or slightly higher.

Remove from the pan and let cool on the countertop. Allow the bread to cool completely before slicing. 

Why Does Sandwich Bread Crack On The Sides?

Sandwich bread can crack or break on the sides as steam seeks a spot to escape during baking.  This does not affect flavor but makes the bread less attractive.

If the bread is not fully proofed before baking, it will finish rising in the oven, causing the dough to puff up quickly and tear the sides. 

The size of the pan can also affect how the bread bakes. Bread baked in 9×5-inch pans tends to break more, while bread baked in 8×4-inch pans tends not to break as much.

To prevent splitting, ensure the bread dough doubles in size during each rise. You can also score the loaves down the center to give the steam inside the loaves a specific spot to escape. 

Substitutions + Variations

• Olive oil or coconut oil can be substituted for the butter
• Use this recipe as a base for delicious add-ins such as raisins and cinnamon, nuts, or grated cheese!

Storage

Store leftover bread in an airtight container for 5 to 7 days. 

To freeze, wrap in aluminum foil and then store in a freezer safe container for 3 months.

For more sourdough discard recipes, try my famous banana bread, chocolate chip cookies, or muffins!

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