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You’ve just gotten into the wonderful world of sourdough bread and now you’re facing the most common dilemma..an overload of sourdough discard. This Easy Bread Machien Sourdough Discard Bread will help you use excess discard and give you a tasty loaf made on autopilot.

Listen, I love the long sourdough process as much as the next girl, but there are times when my kids just need a loaf of bread stat. And, while it’s not AS gut healthy as sourdough bread, I’m perfectly happy to let them indulge in a preservative-free bread any day. This mouthwatering loaf of bread is simple, totally hands-off, and the sourdough starter gives the bread a nice, mild tang. It’s the perfect option for busy bakers who want the best of both worlds.

Add This To Your Shopping Cart

Like anything else, the cost of bread is on the rise. This is why recipes like Easy Bread Machine Sourdough Discard Bread are SO important. While the cost of ingredients ebbs and flows, you can expect to pay about $1.50 per loaf. Note that this varies based on your location and whether your ingredients are organic or not. Here’s what you need to add to your shopping cart.

Sourdough Discard: I heard sourdough discard is like Tamagotchi pets for adults, and I totally agree. Fun, something to nurture, and it brings such a serotonin boost. Snag some discard from a friend (trust me, they have too much) or use your own sourdough discard. I made my sourdough starter from scratch, but you can purchase a starter of your very own here. You can use cold discard from the fridge or room temperature starter waiting to be discarded.

Active Dry Yeast: Because this recipe does not go through the long proofing process of traditional sourdough, it needs a little active dry yeast. You can also use instant yeast and get the same result.

All-Purpose Flour: The bread loaf pictured uses all-purpose flour. You can substitute bread flour, if desired, or whole wheat flour. I’ve also had great success using half all-purpose and half whole wheat flour, though the bread loaf is denser with that option.

Honey: A little honey helps activate the yeast and get the ball rolling. You can also use sugar, coconut sugar, or maple syrup, depending on your sweetener preferences.

Salt: Every loaf of bread needs a little salt to bring out the flavor. My personal preference is pink Himalayan salt for its mineral boost!

Fat and Water: To create a silky smooth dough, add a dash of melted butter or olive oil, which is my personal favorite because it’s the fastest. In the past, I’ve used avocado oil with awesome results, but I’d recommend staying away from canola or vegetable oil to make this recipe the healthiest it can be. And, of course, water binds everything together. Use warm water to help the yeast develop.

How to Make Sourdough Discard Bread

This easy recipe is almost entirely hands-off. Add the ingredients to the bread machine, press start, and walk away. Here’s what you need to do.

Step One: Add Liquids to the Bread Machine

Pour the sourdough discard, warm water, and oil in the bottom of your bread machine.

Step Two: Add Dry Ingredients

Add the flour, honey, and salt. Use your fingers to create a small well in the flour, and add the yeast. Shut the bread machine lid and choose the “Basic” or “White” bread on your bread machine. If using whole wheat, use the appropriate setting.

Step Three: Check the Dough

During the bread machine’s first kneading cycle, check the dough’s consistency. If it looks too dry, add water, one tablespoon at a time. If the dough looks overly sticky, add more flour, one tablespoon at a time.

Step Four: Bake the Sourdough Discard Bread

Let the sourdough discard bread complete its cycle, then remove the bread and let it cool on a wire rack before cutting. Enjoy your delicious loaf of frugal, homemade sourdough discard bread!

Helpful Tips and Customization Options for Sourdough Discard Bread

If you’re a baker, you already know that part of the fun is being creative. I love experimenting with different additions, whether inside the bread loaf or to garnish. Here are a couple of my favorite variations.

Herbs: Add 1-2 teaspoons of fresh thyme, rosemary, basil, or oregano for an earthy twist.

Seeds: Sunflower or flax seeds can add a fibrous boost to the bread and give it a wonderful texture. Stick with 2-3 teaspoons.

Cheese: This is one of my favorite additions! 1/4 cup of shredded cheddar or mozzarella gives the bread a fabulous flavor.

Peppers and Tomatoes: Sundried tomatoes and jalapenos go great with mozzarella and cheddar cheese, respectively. Be sure to dice your tomatoes and peppers finely so they don’t weigh the loaf down.

Frequently Asked Questions

Can I Only Use Sourdough Discard Without the Yeast?

I don’t recommend going this route, even if your sourdough starter was recently fed. The bread machine’s “Quick Cycle” isn’t long enough to perform the long-rise process that helps the discard give rise to the bread. Adding a small amount of yeast ensures the perfect rise every time.

My Dough Didn’t Rise..What Now?

If your dough didn’t rise, the dough may have been too wet. At the perfect consistency, your dough is in a ball and is slightly sticky but not wet enough to make the dough unworkable. Other reasons include using old, expired yeast or an overly acidic discard. To combat this, ensure your yeast is within the “best used by” date and your discard hasn’t been in the back of your fridge for months.

Everyone has had a bad bread loaf from time to time. You can turn a dense loaf into bread crumbs to top casseroles or even croutons!

How Do I Store My Bread Loaf?
You can store your bread loaf in an airtight container or bread bag for up to 3 days. I don’t recommend refrigerating it, as that can cause the loaf to dry out faster. You can, however, freeze your bread by slicing it once it has cooled and placing it in a freezer bag for up to three months.