No-Knead Sourdough Discard Bread (Ready in Under an Hour)
Sourdough discard bread is the quickest way to turn leftover starter into a soft, tangy loaf without any kneading or waiting for dough to rise.
It comes together in one bowl and bakes into a tender crumb with that unmistakable sourdough flavor — the kind of bread you can slice warm for soup or toast the next morning.
Why This No-Knead Bread Works
This is the quick bread I make when I have a jar of discard and need a homemade loaf in under an hour. The texture is soft but sturdy enough to slice thin, and the sourdough gives it a depth you don’t get from plain baking powder biscuits.
Because there’s no yeast and no rising, it’s nearly foolproof. The baking soda reacts with the acidic discard and buttermilk to give it lift, so you get a nicely domed top every time.
Ingredients
- 2 cups (250 g) all-purpose flour: spooned and leveled, not scooped
- 1/4 cup (50 g) granulated sugar: just enough to offset the tang without making it sweet
- 2 tsp baking powder: for lift
- 1/2 tsp baking soda: reacts with the acidic ingredients
- 1/2 tsp fine sea salt: don’t skip it or the bread will taste flat
- 1 cup (240 g) sourdough discard: unfed, straight from the fridge is fine; stir it down if it has separated
- 3/4 cup (180 ml) buttermilk: or whole milk mixed with 2 tsp white vinegar, left to sit 5 minutes
- 1 large egg: at room temperature
- 1/4 cup (57 g) unsalted butter, melted and cooled slightly: plus a little extra for greasing the pan
Variations / Substitutions
- Cheese and herb add-ins: fold in 1/2 cup shredded sharp cheddar and 1 tbsp chopped fresh rosemary for a savory loaf that’s excellent with chili
- Olive and thyme: stir in 1/3 cup chopped kalamata olives and 1 tsp fresh thyme leaves for a Mediterranean twist
- Whole wheat swap: replace up to half the all-purpose flour (125 g) with whole wheat flour; the loaf will be a little denser and nuttier
- Dairy-free: use a non-dairy milk with 2 tsp vinegar in place of buttermilk and melted coconut oil instead of butter
If you’re looking for a crackly flatbread instead, Sourdough Discard Flatbread uses a similar set of ingredients and cooks in a skillet.
How to Make No-Knead Sourdough Discard Bread
Step 1: Mix the Dry Ingredients
Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan with butter or line it with parchment. In a large bowl, whisk together the 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until no clumps of baking powder or soda remain.
The mixture will look pale and uniform. Running the whisk a few extra seconds here means you won’t get bitter patches of unblended baking soda later.
Step 2: Whisk the Wet Ingredients
In a medium bowl, whisk the 1 cup sourdough discard with the 3/4 cup buttermilk, 1 large egg, and the 1/4 cup melted butter until smooth.
It will be thin and a little bubbly from the discard. Don’t worry if a few small lumps of starter stay visible, they’ll disappear as soon as the batter comes together.
Step 3: Fold the Batter Together
Pour the wet mixture into the dry ingredients and fold with a rubber spatula until no dry flour streaks remain, about 20 seconds. The batter will be thick and shaggy at first, then turn glossy and stiff enough to hold its shape when scooped.
Stop as soon as it comes together; overmixing makes the loaf tough instead of tender. A few small lumps are fine.
Step 4: Bake the Bread
Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 40 to 45 minutes, until the loaf is deep golden and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 10 minutes, then run a knife around the edges, turn it out, and cool completely on the rack before slicing. The crust will set up as it cools, and the crumb stays moist inside. Slice thick and serve warm with butter.
Tips for the Best Quick Sourdough Bread
- Don’t skip the cooling time.: The bread finishes baking as it sits; cutting in too early can make the center gummy even if the toothpick came out clean.
- Use discard at room temperature if you can.: Cold discard right from the fridge will still work, but the loaf may need an extra 5 minutes in the oven because the batter starts out colder.
- For a crispier crust, bake the loaf for the last 5 minutes directly on the oven rack after taking it out of the pan. Place a baking sheet on the lower rack to catch any drips.
- Add-ins should be folded in gently: after the batter comes together but before scraping it into the pan, to keep the crumb light.
Bake times vary slightly by pan:
| Pan | Bake Time |
|---|---|
| 9×5-inch loaf pan | 40–45 minutes |
| 8-inch round cake pan | 30–35 minutes |
Storing Leftover Discard Bread
Wrap the cooled loaf tightly in plastic or store in an airtight container at room temperature for up to 3 days. The crust will soften a bit, but a quick toast brings back its bite. To freeze, wrap the whole loaf or individual slices, then freeze for up to 1 month. Reheat from frozen in a toaster or 350°F oven.
What to Serve With No-Knead Sourdough Discard Bread
Thick slices of this bread are sturdy enough to dunk into a bowl of tomato soup or a spicy lentil chili — the tang cuts through rich, brothy flavors well. For a quick breakfast, toast a slice and top it with smashed avocado, flaky salt, and a squeeze of lime. It also makes a great sandwich bread for grilled cheese, where the mild sourness balances the melted cheddar.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, but active starter is less acidic than discard, so the baking soda may not react as strongly. Reduce the baking soda to 1/4 tsp and expect a slightly denser crumb.
Why did my bread turn out dense and heavy?
The most common reason is overmixing the batter, which develops too much gluten in a quick bread. Also check that your baking powder and baking soda are fresh.
Can I make this bread gluten-free?
Not as written, but a 1-to-1 gluten-free flour blend that contains xanthan gum usually works without changing the rest of the recipe. The texture will be a bit more crumbly.
Can I double the recipe?
Yes, double all ingredients and divide the batter between two loaf pans or bake in a 9×13-inch pan. For one large pan, start checking for doneness at 50 minutes.
How do I know when it’s fully baked?
A toothpick inserted in the center should come out clean or with a few moist crumbs. The internal temperature, if you want to check, should reach around 200°F (93°C).
Sourdough Discard Bread Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk discard, buttermilk, egg, and melted butter until smooth.
- Pour wet ingredients into dry and fold with a spatula just until no dry flour remains.
- Scrape batter into the pan, smooth the top, and bake 40–45 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn out and cool completely on a rack before slicing.
