Soft Sourdough Discard Sandwich Loaf (Easy Hybrid Recipe)

This hybrid sourdough sandwich loaf uses sourdough discard and a touch of commercial yeast to create a soft, fluffy crumb with mild tang and faster rise times. Perfect for sandwiches, toast, or everyday slicing, it’s an easy and reliable way to enjoy the flavor of sourdough without the long wait!

Creating a Bread Recipe is Fun!

At least, that’s what I told myself when I set out to turn my delicious sourdough dinner rolls into a loaf of sandwich bread. I knew (in part because the outcome with the rolls was sheer perfection) that it would likely bake up okay in a loaf pan, but the proof’s in the pudding, as my mama used to say. Or, in this case, the proof’s in the slice of bread. 

Is this a “True” Sourdough Recipe? 

This is what’s known as a hybrid sourdough: it calls for both starter (or discard) and a packet of instant yeast. The addition of the yeast makes this a one-day project instead of a two-day project. And let’s be honest: not many of us have two days to make a loaf of bread. (At least I didn’t, when I set out to make this the first time.) 

This bakes up best in a 9x5” loaf pan, so make sure you have one of those handy. 

I’ll tell you more about the outcome of this sandwich bread project below, but let’s kick things off by looking at what you’ll need. 

Sourdough Sandwich Loaf Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this sandwich loaf recipe. These are simple ingredients you probably have on hand. 

• 240 grams active sourdough starter (about a cup)
• 390 grams of water (about 100 degrees (1 ½ cups plus 2 tablespoons)
• 1 packet (2 ½ tsp) instant yeast
• 550 grams bread flour (about 4 cups)
• 1 ½ teaspoons salt 
• 1 teaspoon kosher salt (or sea salt)
• 1 egg (whisked)

Note: For an even softer bread, use warm milk in place of water.

How to Make This Sourdough Discard Sandwich Loaf

This loaf comes together easily and quickly. Best of all, you can prep and bake it on the same day!

Combine water, starter, and instant yeast in a large bowl. I used a bread whisk but you can use a regular whisk or blending fork. Make sure you mix until the starter breaks down. 

Allow to sit for five minutes. 

Now add the flour and salt. Stir until combined, using care to get the lumps out. You will end up with a shaggy, loose dough. 

Cover and set aside in a warm spot for 30 minutes to proof. 

After the thirty minutes is up, do three rounds of stretch and folds with the dough, fifteen minutes apart. 

To do a stretch and fold, wet your hands, reach down into the bowl and pull up the dough, stretching it as far as you can and then folding it toward the center of the bowl. Pivot the bowl a quarter turn and repeat. Do this until you’ve stretched and folded the whole dough. 

After your third stretch and fold, cover and allow to rise for 30 minutes until it grows in size.

Remove dough onto a lightly floured surface and shape into a loaf.

Put the shaped dough into the loaf pan. 

Score the top with a razor or sharp knife. 

Cover with a kitchen towel or plastic wrap. Set in a warm place for an hour to rise. 

Preheat oven to 375-degrees Fahrenheit. 

Brush with egg. Sprinkle with kosher salt (or sea salt)

Place loaf pan in hot oven and bake for 30 minutes or until golden brown. Baking times may vary, depending on your oven and the rack you choose. Make sure the internal temperature of the bread is at least 190 degrees. 

Remove and place bread on wire rack to cool. 

After a few minutes, turn the loaf out of the pan and place directly on the rack to continue cooling. 

If you like, you can brush the top of the loaf with melted butter before serving.  

Slice and serve! 

Store leftovers (completely cooled) in a bread bag or basket with a cloth top. Do not seal this loaf up while warm or it will get gummy. It should stay fresh for 2-3 days. You can refrigerate or freeze this loaf if you want it to keep longer. 

What to Expect from this Sandwich Loaf

If you’re looking for a simple sandwich loaf with a good crumb and a slight sourdough twang, this is it! I love the fact that it came together so easily. It’s also lovely to slice, which is always good for a sandwich loaf. It’s just the right texture: soft enough to be enjoyable, but firm enough to be used as a great sandwich bread or toast. No matter how you use it, you will be glad you made this one, friends! 

Variations to this Recipe

Want to change things up? Here are some fun ideas.

During the stretch and folds, add any of the following: 

• Diced jalapeños and cubed cheddar cheese
• Chopped pepperoni and cubed mozzarella
• Craisins and chopped pistachios
• Cinnamon/sugar and raisins

The possibilities are endless! 

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.