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Golden-brown sourdough discard bread loaf with airy crumb, perfect for beginner bakers.

Easy Sourdough Discard Bread Recipes for Beginners

Discover easy sourdough discard bread recipes for beginners. Bake delicious homemade bread using your sourdough discard at Camellia Recipes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Course sourdough discard bread
Cuisine American
Servings 1 Sourdough Discard Bread

Ingredients
  

  • 1 cup sourdough discard
  • 1 ½ cups Warm water
  • 2 tablespoons Olive oil Or any neutral oil of your choice
  • 4 cups all-purpose flour Bread flour can be used for a chewier texture
  • 2 teaspoons Salt
  • 2 teaspoons Sugar Optional; helps with flavor and browning
  • Optional Ingredient
  • 1 cup Shredded cheese Sharp cheddar or Parmesan works well
  • 2 tablespoons Rosemary thyme, or oregano
  • ½ cup Milk with a tablespoon of vinegar mixed in For more flavor and better fermentation

Instructions
 

  • Combine Ingredients: Add the sourdough discard, warm water, and olive oil to a large mixing bowl. Use a spoon or whisk to stir until the mixture is smooth and fully combined.
  • Mix Dry Ingredients: Add flour, salt, and sugar to the bowl. Mix until a rough dough forms.
  • Knead: Work the dough by kneading it for 5 to 7 minutes until it reaches a smooth consistency. Should the dough be too sticky, gradually add flour, one tablespoon at a time, until it is manageable.
  • Let it Rest: Place the dough in a lightly oiled bowl. Cover and let rise for 2-4 hours at room temperature.
  • Overnight Option: For more flavor, refrigerate the dough overnight for a slow fermentation.
  • Deflate & Shape: Transfer the dough to a floured surface. Shape into a round boule or loaf.
  • Prepare the Pan: Prepare Pan: Prepare a baking sheet with parchment paper or grease a loaf pan. Place dough on top and let rise for 30 minutes.
  • Preheat Oven: Turn the oven adjust the temperature to 400°F (200°C) and let the oven warm up completely.
  • Bakethe Bread: Bake the bread for 35-40 minutes until golden—test doneness by tapping the bottom or checking with a thermometer (190°F/88°C).
  • Coolthe Bread: Let cool for 15-20 minutes before slicing.

Notes

To make the best out of this easy sourdough discard bread recipe, consider the following tips:
  • Hydration Adjustments: Adjust water or flour if your discard is thicker or thinner than average.
  • For a Crispy Crust: Place a pan of hot water in the oven or spritz the dough with water before baking.
  • Use a Thermometer: Ensure the bread reaches 190°F internally for perfect doneness.