Easy Sourdough Discard Bread: Perfect for the Bread Machine
Why not use your sourdough discard to make bread? This recipe contains typical white bread ingredients along with sourdough discard and commercial yeast. That's all you need to produce a great, simple, sourdough bread. It's a FANTASTIC sandwich bread and GREAT for hearty eaters! This recipe should work in most bread machines as long as you adjust the flour and water, as needed, during the first kneading cycle.
Servings: 10 slices
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
Storing:
*Allow the bread to cool on a cutting board or wire rack completely. It's much easier to slice once the bread has cooled. You can, of course, cut a slice while hot and enjoy it. Once cooled, slice the bread in sandwich-bread style and bag the slices. You can leave them at room temperature for 3-4 days. Freeze any slices that will not be consumed within 5 days. I usually store half of the bread at room temperature and freeze the other half. Remove a bag from the freezer to thaw the night before you want to eat the slices. They are perfect the next day.
*This bread makes great sandwich bread, French toast, and croutons. Use your imagination!