Sourdough Discard Bread: Simple, Reliable, and Pain-Friendly

Sourdough Discard Bread: Simple, Reliable, and Pain-Friendly

I’ve been keeping sourdough on and off since COVID, though I’ve been baking bread for more than twenty years. I rarely ever buy store-bought loaves anymore. When I joined the sourdough wave, it wasn’t to follow a trend. I was curious about flavor, texture, and what all the talk about “gluten transformation” really meant. It turned out that sourdough changed a lot more than my baking routine. I plan to create a sourdough series where I will share my go-to recipes I use on a regular basis.

For years, I didn’t realize how much better my body would feel eating naturally fermented bread. The difference is night and day: less inflammation, less gut discomfort, and it just tastes better. There is a lot of misinformation floating around about sourdough and gluten. If you want a clear breakdown, here’s a helpful read from Martha Stewart’s team: Is Sourdough Bread Gluten-Free?

This recipe is my go-to for using sourdough discard without any commercial yeast or complicated steps. I’ve been making it so long that I don’t even measure anymore. I let the dough tell me what it needs.

Since moving into our RV full-time, I’ve come to appreciate the bread machine on a whole new level. Space is limited, and counter space feels like prime real estate. My bread machine, which I picked up from a thrift shop for ten dollars, has turned out to be one of my favorite finds. It does all the heavy mixing and kneading without taking up much space or making a mess. I’m trying to work smarter, not harder. I can start the dough in the morning, step away to work or explore, and come back to beautifully elastic dough ready for its slow rise. It’s proof that you don’t need a full kitchen or fancy equipment to create something that feels like home. Time and fermentation do the rest.

Why This Works

Fermentation is quiet alchemy. Even without added yeast, your discard contains wild lactobacilli and natural yeast cells that slowly wake up as the dough rests. The result is a loaf that is flavorful, more digestible, and has that perfect chewy texture.

Because climate, altitude, and hydration vary, I always adjust the water or flour slightly while the machine mixes. What you’re after is a soft, elastic ball that feels smooth, not sticky or dry. Bread making isn’t about strict precision. It’s about awareness and instinct. Each loaf teaches you something about texture, timing, and patience.

Sourdough Discard Bread (Bread Machine Method)

Ingredients

• 30 to 120 grams sourdough discard (roughly 2 to 8 tablespoons; consistency can vary)

• 1 cup water (room temperature, no need to warm)

• 3 tablespoons sugar or honey

• 3 cups bread flour (you can swap up to ½ cup for whole wheat)

• 1 teaspoon salt

• ¼ cup olive oil

Instructions

1. Add the sourdough discard to your bread machine pan.

2. Pour in the water.

3. Add sugar or honey.

4. Add flour, salt, and olive oil.

5. Set your bread machine to the dough cycle (usually about 1½ hours).

Once the mixing speeds up, check the dough. Adjust with small amounts of flour or water until it forms a smooth, elastic ball that pulls cleanly from the sides but still feels slightly tacky.

When the cycle finishes, transfer the dough into a bread pan. Shape it gently, cover it, and let it rise for 4 to 6 hours, or until it rises just above the top of the pan. If you start late in the day, place the dough in the fridge overnight for a slow, cold rise.

Baking
Preheat the oven to 350°F (175°C).
Bake for 30 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
Remove from the pan and cool on a wire rack before slicing.

Baker’s Notes

• Starter Variability: This recipe is forgiving. Whether you have 30 grams or 120 grams of discard, the flour-to-water balance adjusts easily. The smaller the amount, the milder the flavor.

• Flour Swaps: Try half bread flour and half wheat for a heartier crumb, or add a tablespoon or two of oat flour for softness. My favorite is using 1/2 C of wheat flour and 2 1/2 C of bread flour.

• Flavor Add-Ins: For savory loaves, fold in herbs, roasted garlic, or shredded cheese before shaping. For sweet versions, sprinkle cinnamon sugar into the final roll before baking.

• Storage: Once cool, store the loaf in a linen bag at room temperature for up to three days, or slice and freeze for longer freshness. I generally store in a gallon ziplock. I usually end up making french toast after several days.

• Serving Idea: This bread makes amazing toast, especially with butter and flaky sea salt.

Printable Recipe

Sourdough Discard Bread (No Yeast, Bread Machine or Hand-Kneaded)

Prep time: 15 minutes
Rise time: 4 to 6 hours (or overnight in fridge)
Cook time: 30 minutes
Total time: About 5 hours (active and passive)
Yield: 1 loaf

Ingredients

• 30 to 120 grams sourdough discard

• 1 cup water

• 3 tablespoons sugar or honey

• 3 cups bread flour

• 1 teaspoon salt

• ¼ cup olive oil

Directions

1. Combine the discard, water, sugar or honey, flour, salt, and olive oil in your bread machine pan.

2. Run on the dough cycle (about 1½ hours).

3. Adjust consistency as needed with small amounts of flour or water.

4. Transfer the dough to a bread pan, shape, and let rise until just above the rim (4 to 6 hours or overnight in the fridge).

5. Bake at 350°F for 30 minutes.

6. Cool on a wire rack and enjoy.