Soft Sourdough Discard Sandwich Bread Recipe
Most sourdough discard recipes feel like a clever way to avoid waste, but the results usually taste like a compromise. This one doesn’t.
You get a soft, sliceable sandwich loaf that actually behaves like real sandwich bread. No weird tang overload, no dense brick texture, and no dry crust that shatters when you try to cut it.
It’s the kind of bread you can make once and immediately start planning your next loaf, because it just fits into normal life.
What Makes This Recipe Shine
The biggest reason this sandwich bread works so well is the texture. A lot of sourdough discard breads lean rustic and chewy, which is fine until you try to make a turkey sandwich and the bread fights back like it has personal beef with your jaw.
This loaf stays soft, flexible, and fluffy without turning into that squishy supermarket bread that tastes like air. It holds up to spreads, it doesn’t crumble, and it won’t rip apart the second you add anything slightly wet like tomatoes or pickles.
Discard also brings a subtle depth that plain yeast sandwich bread doesn’t have. It’s not aggressively sour, but it has this mild richness that makes even a basic peanut butter sandwich taste a little more interesting.
I also love that it’s forgiving. If your discard is a little old, a little runny, or slightly more tangy than usual, this recipe still works because the structure comes from both yeast and proper kneading. That combination gives you consistency, which is honestly what most people want when they’re baking sandwich bread.
Another thing that makes this loaf shine is the crust. It bakes up thin and tender instead of thick and crunchy, which is exactly what you want for everyday sandwiches.
And if we’re being real, this bread is basically the best excuse to keep a sourdough starter going. You’re not just babysitting flour paste for fun anymore. You’re turning discard into something actually useful.
Ingredients You’ll Need
- Sourdough discard (unfed starter) – room temperature is easiest to work with, but cold discard still works
- Warm milk – helps soften the crumb and gives the bread a richer flavor
- Warm water – keeps the dough hydrated and helps the yeast wake up quickly
- Active dry yeast or instant yeast – this guarantees a reliable rise even if your discard is sluggish
- Sugar – feeds the yeast and balances the tang from the discard
- Salt – don’t skip it unless you enjoy bread that tastes like damp flour
- Unsalted butter (softened) – makes the loaf tender and adds a smooth flavor
- All-purpose flour – keeps the loaf soft and light, and it’s more reliable than bread flour for sandwich texture
- Optional honey – adds a slight sweetness and makes the loaf extra soft
- Optional egg (for richer bread) – gives a slightly more bakery-style softness
Step-by-Step Instructions
1. Wake Up the Yeast
Pour the warm water and warm milk into a large mixing bowl. Add the sugar and yeast, then stir it gently and let it sit for about 5–10 minutes.
You’re looking for foam on top, which means the yeast is alive and ready. If it just sits there looking sad and flat, your yeast might be expired or your liquid might have been too hot.
Once it foams up, you’re good to go. This step is simple but it’s one of the easiest ways to avoid wasting flour on a loaf that never rises.
2. Mix in the Discard and Flavor Builders
Add the sourdough discard into the yeast mixture and stir until it looks mostly blended. Toss in the softened butter and optional honey, then mix again until everything looks creamy and slightly thick.
Don’t worry if the butter doesn’t fully dissolve right away. As soon as you start adding flour and kneading, it will incorporate smoothly.
This is where the bread starts building flavor. The discard adds depth, and the butter adds that soft, cozy richness that makes sandwich bread actually worth eating plain.
3. Add Flour and Form the Dough
Add the salt and then start adding flour gradually, about one cup at a time. Stir between each addition until the dough starts pulling away from the sides of the bowl.
At this point, it will look shaggy and messy, which is totally normal. You’re not aiming for smooth yet, you’re just building structure.
Once it gets too thick to stir, switch to kneading by hand or use a stand mixer with a dough hook. Keep adding small amounts of flour until the dough feels soft but not sticky enough to cling to your fingers like glue.
4. Knead Until Smooth and Elastic
Knead the dough for about 8–10 minutes by hand, or around 6–8 minutes in a stand mixer. You want it smooth, stretchy, and slightly springy when you press it.
If the dough tears easily, it needs more kneading. If it feels stiff and dry, you probably added too much flour, but don’t panic because it can still bake up fine.
I always tell people this is the moment where sandwich bread gets made or ruined. Kneading isn’t just busywork, it’s what gives the bread that fluffy sliceable texture instead of a dense loaf that feels like a brick with commitment issues.
5. First Rise (Bulk Rise)
Place the dough into a lightly greased bowl and turn it once so the top gets coated. Cover the bowl with a towel or plastic wrap and let it rise until doubled, usually about 60–90 minutes.
If your kitchen runs cold, it might take closer to two hours. The dough should look puffy and airy, not just slightly larger.
This rise is where the yeast does its job and the discard contributes subtle fermentation flavor. The smell at this stage is always a good sign because it should feel warm and bready, not sharp or overly sour.
6. Shape the Dough Like a Real Sandwich Loaf
Punch the dough down gently to release the air. Transfer it to a lightly floured surface and roll it into a rectangle, roughly the width of your loaf pan.
Roll it up tightly from one short side into a log, then pinch the seam closed. Tuck the ends slightly underneath so it looks neat and holds its shape.
This shaping step matters more than people think. A loose roll gives you random air tunnels and uneven slices, which sounds harmless until you try to make a grilled cheese and the cheese leaks out the sides.
7. Second Rise in the Pan
Grease a standard loaf pan and place the shaped dough seam-side down inside it. Cover it again and let it rise until it’s about 1 inch above the rim of the pan, usually 45–75 minutes.
Don’t rush this part. If the loaf hasn’t risen enough, it will bake up short and dense.
If it rises too much, it can collapse in the oven and leave you with a loaf that looks like it gave up halfway through life. Watch the dough, not the clock.
8. Bake Until Golden and Fully Cooked
Preheat your oven to 350°F (175°C). Bake the loaf for 30–40 minutes until the top turns golden brown and it sounds hollow when you tap it.
If the top browns too fast, loosely cover it with foil during the last 10 minutes. The internal temperature should be around 190–200°F if you want to be precise, but the hollow tap test works fine too.
When it’s done, remove it from the pan and let it cool on a wire rack. Don’t slice it immediately unless you enjoy gummy bread and regret.
9. Cool Completely Before Slicing
Let the bread cool for at least 1 hour before slicing. The crumb continues setting as it cools, and slicing too early can ruin the texture.
Once cooled, slice it with a serrated bread knife for clean edges. You’ll notice right away how soft the crust stays compared to rustic sourdough loaves.
This is the bread that makes you want to “test one slice” and then suddenly you’ve eaten three slices with butter like it’s a hobby.
Common Mistakes to Avoid
One of the biggest mistakes is adding too much flour too early. People get nervous when dough feels sticky, so they dump flour into it until it feels stiff and dry, then wonder why their bread came out dense.
Sandwich bread dough should feel soft and slightly tacky, not like modeling clay. If it’s sticking to your fingers a bit but still manageable, you’re in the right zone.
Another common issue is rushing the rise. If the dough hasn’t doubled properly, you’re baking underdeveloped bread. The loaf won’t have enough air, and you’ll get that tight crumb that makes every slice feel heavy.
On the other side of the problem, over-proofing can wreck the loaf too. If the dough rises too long in the pan, it can collapse when it hits the heat, which gives you a loaf with a sad dip in the middle.
A sneaky mistake is using discard that’s extremely acidic and expecting a mild flavor. If your discard has been sitting in the fridge for two weeks and smells like vinegar, it can overpower the bread.
You can still use older discard, but expect a stronger tang. I personally like discard that’s within a week for sandwich bread, because it gives flavor without turning the loaf into sour candy.
Another mistake is slicing too soon. It’s tempting, especially when the bread smells amazing, but the inside needs time to finish setting. Cutting hot bread releases steam, and that steam is what keeps the crumb structured.
If you ignore that rule, you’ll get gummy slices that stick to your knife. They still taste fine, but the texture won’t be what you worked for.
Alternatives & Substitutions
If you want a slightly richer loaf, swap part of the water for extra milk. Milk gives the crumb a softer feel and a slightly sweeter taste, which is perfect for breakfast toast.
I’ve also made this bread using all milk and no water, and it turns out almost like a bakery-style sandwich loaf. The only downside is it browns faster, so keep an eye on the top.
For butter, you can substitute oil, but the flavor changes. Butter gives that classic homemade bread taste, while oil makes it softer but slightly more neutral.
If you’re dairy-free, you can use plant-based milk and vegan butter. I’ve tried it with oat milk, and it worked surprisingly well because oat milk has a natural sweetness that plays nicely with discard.
You can also swap the sugar for honey or maple syrup. Honey makes the crumb extra tender and adds a soft sweetness that doesn’t scream “dessert bread.”
For flour, stick with all-purpose if you want that soft sandwich texture. Bread flour works, but it makes the loaf chewier, and personally, I don’t want chewiness in sandwich bread unless I’m making a deli-style loaf.
If you want a healthier vibe, you can replace 1 to 1½ cups of all-purpose flour with whole wheat flour. Just don’t go full whole wheat unless you want a heavier loaf.
And if you like a little texture, toss in sunflower seeds or rolled oats on top. It makes the loaf feel a bit fancy, even though it’s still basically your everyday sandwich bread doing its job.
FAQ
Can I make this recipe without yeast?
Yes, but it becomes a completely different kind of bread. Without yeast, you’re relying on discard fermentation alone, which means longer rise times and less predictable results.
If your goal is soft sandwich bread that rises consistently, yeast is your best friend here. Save the no-yeast version for rustic sourdough loaves when you have patience and zero scheduling problems.
How sour will this sandwich bread taste?
It usually comes out mildly tangy, not aggressively sour. The discard adds depth, but the milk, butter, and sugar balance it out.
If your discard is old and very acidic, the tang will be stronger. If you want the mildest flavor, use discard that’s only a few days old.
Can I use active sourdough starter instead of discard?
Absolutely. Active starter works fine, and the bread will rise slightly faster because the starter has more yeast activity.
The flavor might lean more “fresh sourdough” instead of discard-style tang. Either way, the loaf stays soft as long as you don’t over-flour the dough.
How do I store this bread so it stays soft?
Once the loaf cools completely, store it in a bread bag or airtight container at room temperature. It stays soft for about 3–4 days.
If you leave it exposed on the counter, it dries out fast. Homemade bread doesn’t have preservatives, so it needs a little help staying fresh.
Can I freeze sourdough discard sandwich bread?
Yes, and it freezes really well. Slice the loaf first, then freeze the slices in a sealed freezer bag.
That way you can grab what you need without thawing the whole loaf. Toasting frozen slices works perfectly, and it honestly tastes like you just baked it.
Why did my loaf turn out dense?
Most of the time, dense bread comes from one of three things: too much flour, not enough kneading, or not enough rising time. Any one of those can mess with the crumb.
The dough should feel soft and elastic, and the rises should look noticeably doubled. If you rush it, the bread won’t have the structure to bake up fluffy.
Can I bake this in a pullman loaf pan?
Yes, and it turns out amazing if you like that square sandwich shape. Just make sure you don’t overfill the pan, because the dough needs room to rise without exploding into the lid.
Bake it with the lid on for a softer crust, or remove the lid near the end if you want a little color on top. Either way, it makes the bread look like it came straight from a bakery shelf.
Final Thoughts
This sourdough discard sandwich bread is one of those recipes that quietly upgrades your whole week. It’s soft enough for everyday sandwiches but still has enough flavor to feel homemade in the best way.
Once you make it a couple times, the process starts feeling automatic. And honestly, there’s something satisfying about turning discard into a loaf that tastes like it actually belongs in your kitchen.
If you’ve been looking for a discard recipe that doesn’t feel like a backup plan, this is the one.
