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Sourdough Starter Discard Bread Without a Bread Machine

No Bread Machine? No Problem! If you don't have a bread machine, you can still make this bread. The ingredients are the same with the primary changes being to activate the yeast and knead by hand or in a stand mixer. See the following steps.
Prep Time40 minutes
Cook Time40 minutes
Rise Time2 hours
Total Time3 hours 20 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: sourdough discard bread, use sourdough discard to make bread, sourdough discard bread by hand
Servings: 10 slices
Author: Summer

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 9x5).
  • 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.