You began your sourdough starter a couple of days ago. It’s growing, but it’s not ready or complex enough in flavor to use in a traditional, sourdough bread. Believe it or not, you can actually use it now to make sourdough bread. The only caveat is that you need to rely on commercial yeast for help. Here’s my Easy Bread Machine Sourdough Discard Bread Recipe. We’re talking homemade fresh bread with very little work!
Bread Machine?
Yes, I love using my bread machine to make loaves of bread. I have made everything from savory whole wheat to cheesy Italian and sweet pumpkin to cranberry. In fact, I have made at least 500 loaves in the machine you see. If you do the math, I make 1-2 (mostly 2) loaves a week using this machine and have been for the past 6 years. By the way, this is my third bread machine which means I have made MANY more loaves than 500! 😉
Bread machines can be finicky because you really don’t have much control once you add your ingredients. However, if you have a good, base recipe, you can usually take a peek during the first kneading cycle and add more flour or water to adjust the dough as needed. Being able to do this has been invaluable to me over the years. I have saved many loaves of bread as a result. My simple bread machine sourdough recipe is truly a dump and go homemade bread.
Bread Machine Sourdough Discard Bread Ingredients
My sourdough discard bread recipe is pretty basic and uses the typical bread machine ingredients. The uniqueness of this recipe is the sourdough discard addition. For the recipe ingredients, you’ll need bread flour, granulated sugar or honey, salt, butter, sourdough starter discard, milk, and yeast.
Follow your bread machine’s directions for the order of adding the ingredients. Usually, you’ll add the liquids first, then the dry ingredients with the yeast last. If your machine has a built-in yeast dispenser like mine, then the order may be reversed or differ.
The order of ingredients you see below is the recommended order outlined in my bread machine directions. For my machine, I actually add dry ingredients first, followed by the wet ingredients with the yeast in the dispenser.
Dump & Go Process!!
Add the Ingredients (As Outlined in the Bread Machine Directions)
Ensure the paddle attachment is connected to the pan of the bread machine. To the pan, add 3 cups (390 g) bread flour that has been fluffed, scooped, and leveled off in the measuring cup, 1½ tablespoons of sugar, 1½ teaspoons (6 g) of salt, 2 tablespoons (1 oz) of butter, 1 cup of sourdough starter discard, and 8 ounces of a milk and water mixture (¼ cup (2 oz) of milk with ¾ cup (6 oz) of water). Add 1 teaspoon of yeast to the machine yeast dispenser or on top of your dry ingredients assuming your wet ingredients are on the bottom.
Set Machine & Go!
Set the bread machine to the regular “Bake” cycle (my regular cycle is 4 hours long). Select loaf size to large or extra-large. Press the color preference (I prefer light). Then, push “Start”. You’re on your way!
Your machine may have a rest period before it begins kneading. You can check your instruction manual for that info. My machine does, so I have a rough idea when my dough begins the first knead cycle. It’s 30-35 minutes after I hit the start button.
Check Dough Consistency
During that first knead cycle AFTER the yeast has been mixed in, open the machine lid, and look at the dough. If the dough looks wet and spread out, add 1 tablespoon (or more, as needed) of flour. If your machine is moving around a lot on the counter as it’s kneading and the dough hook is working really hard, that means your dough is likely too dry, add 1 tablespoon or so of water. Once you’ve checked the dough and it looks good, close the machine lid, and let the machine do its thing. There’s nothing else you can do. You’re free until the bread is done.
Sourdough Discard Bread Done!
My machine tells me the bread is baked after 4 beeps. That’s my signal. Once the machine beeps, use oven mitts to remove the bread pan from the machine. Carefully remove the bread from the pan to a cutting board to cool completely. I have found that sliding the bread out is easier and less damaging to the top. If you turn the pan upside down and force it it out, you will have a cracked top due to it hitting the board when it releases.
Slicing, Serving, & Storing
You can certainly cut it and eat it hot. Before discovering a gluten intolerance, I was known to cut a slice while still hot and eat it with butter melting in the cracks. I miss that!!
For sandwiches, it slices much easier once it has cooled. Once cooled, you’ll get cleaner more consistent widths in your slices. I allow my loaf to cool completely (at least an hour) and then slice and bag it. I leave out enough slices to get through 3-4 days and freeze the others. The bread will last 5 days at room temperature.
Once you’ve sliced and bagged the bread, it’s ready to go for sandwiches for the week. If frozen, you can just remove a few slices at a time. I usually bag half of the bread and freeze the other half. The night before I need the second bag, I just thaw it on the counter. The next day, it’s perfect to use!
Sourdough Discard Bread Close Ups
Check out this bread’s consistency. I love the hearty height. The crumb is soft but holds up well as a sandwich bread. The holes are tight, but they should be for a sandwich bread.
Sourdough Discard Bread Final Thoughts
Why buy sandwich bread when you can make it with hardly any effort AND use up that sourdough starter discard that’s taking up space in the fridge? If you have a bread machine, dust it off and get to using it. There’s nothing better (in my opinion) than the smell of fresh, homemade, yeast bread baking. With this recipe, you get all the benefits without the effort. And by all means, don’t throw out that sourdough discard! You’re likely making sourdough starter to make bread, so do it!
Baker’s Thoughts
Hmm… could this be any easier for a bread baker? This is a bread I can make in my sleep. In fact, I hardly use recipe’s anymore to make bread in my bread machine. Once you understand the basic ratios (flour, liquid, salt, fat, and sweetener) needed for your machine, you can add any sweet or savory (herbs) flavors on the spot to any good, basic bread recipe. If you’ve been following my blogs and videos, then you know how easy of a recipe this is. I’m sort of embarrassed about sharing this recipe because it’s so simple. However, it is a standard, weekly bread I make in my household and one that we love. It’s just a good, all-around, comforting favorite!
Taster’s Thoughts
First of all, the smell of the yeast in this bread permeates the house as the dough kneads, rises, and bakes. Aside from a candle, there really isn’t an easier way to get that fresh, homemade, yeast bread smell throughout your house. It lasts for hours, too!! As for taste, really what can we say? It’s a simple, white bread with sourdough nuances from the discard. Scott loves the size of this loaf. This is the sandwich version of a “Hungry-Man” TV dinner… but OH, NOT just ANY sandwich! It makes a fantastic grilled cheese or any hearty sandwich with meat and veggies. Why not French toast or croutons? You really can’t go wrong with its simple flavor and soft, yet sturdy interior.
Check out my YouTube video on making this bread. “Easy Sourdough Discard Bread: Fresh, Homemade Sourdough Bread Using Your Bread Machine.”
Easy Sourdough Discard Bread: Perfect for the Bread Machine
Ingredients
- 3 cups (390 g) bread flour fluffed, scooped, and leveled off in measuring cup (if not weighing)
- 1½ tbsp (19 g) granulated sugar or honey / other sweetener
- 1½ tsp (6 g) salt
- 2 tbsp (1 oz) butter softened
- 1 cup sourdough starter discard
- 1 cup (8 oz) water/milk mixture ¼ cup (2 oz) milk with ¾ cup (6 oz) water
- 1 tsp active dry yeast
Instructions
- Follow your bread machine’s directions for the order of adding the above ingredients. Usually, you’ll add the liquids first, then the dry ingredients with the yeast last. If your bread machine has a built-in yeast dispenser, the order may be reversed or differ.
- Ensure your paddle is attached to the bread machine pan. To the pan of your bread machine, add bread flour, sugar, salt, butter, sourdough starter, and water/milk mixture. Add yeast to the machine's yeast dispenser.TIP: If you don't have a yeast dispenser, then you will likely add the wet ingredients to the pan first, then the dry with the yeast on top of the flour.
- Set your machine to the regular bake cycle (my regular cycle is 4 hours long). Set to large or extra-large loaf size and light color (or preference). Push “Start”.
- During the knead cycle after the yeast has mixed in, open your machine lid and look at the dough. If the dough looks wet and spread out, add 1 tbsp or so of flour. If your machine is moving around a lot on the counter and the dough hook is working really hard, that means your dough is likely too dry, add 1 tbsp or so of water.
- Bread is ready when your machine beeps! Enjoy!
Video
Notes
Sourdough Starter Discard Bread Without a Bread Machine
Ingredients
- 1 cup (8 oz) water/milk mixture ¼ cup (2 oz) milk with ¾ cup (6 oz) water
- 1 tsp active dry yeast
- 3 cups (390 g) bread flour fluffed, scooped, and leveled off in measuring cup (if not weighing)
- 1½ tbsp (19 g) granulated sugar or honey / other sweetener
- 1½ tsp (6 g) salt
- 2 tbsp (1 oz) butter softened
- 1 cup sourdough starter discard
Instructions
- In a measuring cup, add water and milk. Stir together. Heat it in the microwave for 30 seconds or until the temperature reaches 100˚F-110˚F (38˚C-43˚C).
- To a small bowl, add yeast. Pour in ¼ cup (2 oz) of the warm water/milk mixture. Stir and set the mixture aside 10 minutes to activate (becomes frothy).
- In a large bowl, combine the flour, sugar, and salt. Mix until combined.
- Melt the butter and add it to the remaining warm water/milk mixture and stir.
- Make a well in the center of the flour mixture. Pour the water/milk/butter mixture into the well of the flour mixture. Pour in the sourdough starter discard and the yeast mixture.
- Stir until the mixture becomes shaggy dough. Turn the dough out onto a floured work surface (or in a stand mixer with the paddle attachment). Knead for 10 minutes adding flour or water, 1 tbsp at a time, until the dough is no longer sticky but tacky.
- Return the dough to the large bowl and cover with a towel or plastic wrap. Allow the dough to rise in a warm area for 1-2 hours or until doubled in size.
- Grease or line with parchment paper a loaf pan (1.5 quart/liter like 9×5).
- Deflate and turn out the dough onto a floured work surface. Knead a few times and place the dough in the loaf pan. Use your hands to roughly shape it to the loaf pan.
- Cover the loaf pan with a towel or greased plastic wrap and set aside in a warm area for 1 hour or so until risen.
- Preheat the oven to 350℉ (177℃) during the last 30 minutes of the rise. Uncover the bread and place it in the oven to bake 40-50 minutes or until the internal temperature reaches 190°F (88˚C). The bread should be golden brown all around.TIP: If the top begins to brown too quickly, add a piece of tented foil to the top during the last 15-20 minutes of baking.
- Remove the hot bread from the oven. Place the pan on a wire rack to cool 10 minutes. If using parchment paper, lift the bread out of the pan and place it on a cutting board to cool completely. If using a greased pan, run a knife along the inside pan edges to release the bread and invert it to slide out on a cutting board. Allow the bread to cool completely (1-2 hours) before cutting it.
Interested in other sourdough discard recipes? Check these out!
Cheese & Chive Sourdough Biscuits
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