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Sourdough Discard Bread

Sourdough Discard Bread Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (240 g) sourdough discard
  • 3/4 cup (180 ml) buttermilk
  • 1 large egg
  • 1/4 cup (57 g) unsalted butter, melted

Method
 

  1. 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.
  2. In another bowl, whisk discard, buttermilk, egg, and melted butter until smooth.
  3. Pour wet ingredients into dry and fold with a spatula just until no dry flour remains.
  4. 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.

Notes

If your discard has separated, stir it down before measuring so you get the right moisture balance. The tanginess will vary with the age of your starter; older, more sour discard gives the bread a stronger flavor, while young discard keeps it milder.