“The Best of Both Worlds: Sourdough Tang Meets Yeasted Convenience.”
This soft, flavorful sandwich loaf combines the best of both worlds: the tang of sourdough discard and the reliability of commercial yeast. It’s ideal for bakers looking to use up discard without committing to a full sourdough timeline.
What to Do with All That Sourdough Discard? This Bread Has the Answer.
One of the most common questions I hear in our community is:
“What do I do with all of this sourdough starter discard I have?”
That, or: *”How do I make my plain white sandwich bread taste like more than just flour and air?”
If you’re new to the group—first of all, welcome. You’re in the right place. And if you’re trying to make a simple, soft, flavorful loaf that doesn’t take two days to pull off, this hybrid sourdough sandwich bread is your new go-to.
It uses sourdough discard for depth of flavor, but rises quickly with instant yeast. You get the tang and complexity of sourdough, with the reliability and speed of a yeasted dough.
No special tools, no stretch-and-folds. Just a solid, everyday loaf that slices beautifully and makes a killer sandwich.
And for those asking “Now that I’ve baked it… how do I store it?” — here are a few quick tips:
Best Ways to Store Fresh Bread
- Keep it at room temp in a bread box or reusable bread bag for up to 3–4 days.
- Freeze it sliced, in a zip bag or vacuum-sealed. Pop slices straight into the toaster.
- Avoid the fridge—it dries bread out faster than you’d think.
Hybrid Sourdough Sandwich Bread
Equipment
- Digital kitchen scale
- Mixing bowls
- Dough scraper
- Loaf pan (9×5″ / 23×13 cm)
- Stand mixer (optional)
- Pastry brush (optional, for butter or egg wash)
Ingredients
- Bread flour 400 g ~3⅓ cups
- Whole milk lukewarm 240 g 1 cup
- Sourdough discard 100 g ~½ cup
- Instant yeast 7 g 2¼ tsp
- Sugar 15 g 1 tbsp
- Salt 8 g 1½ tsp
- Unsalted butter soft 30 g 2 tbsp
Instructions
- Combine wet ingredients: In a large mixing bowl, stir together warm milk, sugar, discard, and yeast. If using active dry yeast, let it sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
- Add dry ingredients: Add flour and salt. Mix until a shaggy dough forms.
- Knead: Knead by hand or with a mixer for 8–10 minutes until the dough is smooth. Add softened butter and knead until fully incorporated—dough should be elastic and slightly tacky, not sticky.
- Bulk rise: Cover the bowl and let the dough rise in a warm spot for 60–90 minutes, or until doubled in size.
- Shape & pan: Turn dough out onto a lightly floured surface. Shape into a log and place into a greased 9×5″ (23×13 cm) loaf pan.
- Final proof: Let rise until the dough domes just over the edge of the pan, about 45–60 minutes depending on room temperature.
- Bake: Bake in a preheated oven at 190°C / 375°F for 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool: Remove from pan and cool on a wire rack for at least 30 minutes before slicing.
Notes
- Discard can be from any starter type (white, whole wheat, rye).
- If your discard is very acidic or old, reduce to 75g or add ¼ tsp baking soda to balance pH.
- Milk can be substituted with water, but results in a less tender crumb.
- For added sweetness, increase sugar to 2 tbsp or add 1 tbsp honey.
Prefer a Classic White Sandwich Bread? Try This.
Want something without discard, but still packed with flavor? Here’s another favorite of mine: a white sandwich loaf built on a flavorful pre-ferment. It takes a little planning, but the taste and texture are absolutely worth it.
Henry’s Sandwich Bread using a Pre-Ferment – Baking Great Bread at Home Blog]
Looking for more ways to make bread baking approachable, flavorful, and fun?
Check out the Sourdough Starter Guide or try my Foolproof Sourdough Recipe next.
And as always—if you have questions, come ask them in the group. That’s what we’re here for.
