This easy Rustic Sourdough Discard Bread is the perfect way to use up extra sourdough discard without any complicated steps. With a crusty exterior and chewy, flavorful crumb, it’s ideal for beginners and busy bakers alike.
Recipe: $1.59 | Per Serving: $0.16 | Yields: 10 slices
Making a rustic loaf of sourdough discard bread is a budget-friendly and satisfying project, especially when you're working toward low-waste baking goals.
If you’re looking for ways to use up your sourdough starter discard, this no-knead recipe is a must-try. It comes together with pantry basics and minimal effort, just stir, rise, and bake!
This recipe is also a fantastic stepping stone for learning about sourdough. Unlike full sourdough loaves, it includes a little yeast to help with rise and consistency. Looking to build your skills? Check out my Cranberry Orange Sourdough Bread and my Sourdough Banana Discard Muffins.
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🍯 Why This Recipe Works
- Minimal Ingredients – This bread comes together with just a handful of basic pantry staples. No milk, no butter, or fancy tools required. If you have a mixing bowl, a spoon, and a Dutch oven, you’re good to go. It’s simple, approachable, and perfect for any skill level.
- No Kneading Needed – Forget sore arms and floured countertops. This dough requires no kneading at all. Just stir the ingredients until combined, let it rest and rise, then shape and bake. The Dutch oven creates a steamy environment that gives you that artisan-style crust with zero fuss.
- Zero-Waste Friendly – If you’re tired of tossing your sourdough discard every time you feed your starter, this recipe is your solution. It gives that discard new life by turning it into a hearty, flavorful loaf, helping you stretch your ingredients further and waste less in the kitchen.
🥘 Ingredients
Sourdough Discard – Adds depth of flavor, a little tang, and helps reduce waste from your starter feedings.
Bread Flour – High protein content builds structure and chewiness in the final loaf.
Instant or Active Dry Yeast – Gives the bread a reliable rise, especially helpful when discard is slightly older.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Sourdough Discard: Unfed or active discard both work. Avoid discard that smells off or has been sitting too long—2 weeks max if refrigerated.
Yeast: Omit the yeast for a fully sourdough-leavened loaf, but expect longer rise times (up to 12 hours or more) and less predictable results.
🔪 Instructions for Rustic Sourdough Discard Bread
Step 1: Proof your yeast in a large mixing bowl with warm water (about 100°F). Let it rest for 5 minutes. (Image 1).
Step 2: Add in the flour, salt, and sourdough discard. (Image 2).
Step 3: Mix together until well combined. The dough should be shaggy. (Image 3).
Step 4: Cover the bowl with plastic wrap and let it sit somewhere warm until the dough has doubled in size (about 1-2 hours). (Image 4). Once the dough has doubled, you can place it in the fridge to bake the following day or bake it immediately. Chilling the dough will give you a stronger flavor.
Step 5: To bake, place a large Dutch oven in your cold oven and set the temperature to 450°F. Let it rest in there as the oven preheats and you begin working on the dough.
Step 6: Lay down a silicone bread sling or a large piece of parchment paper.
Step 7: Lightly dust your hands with flour to prevent sticking, then lift the dough out of the bowl and fold the top of the dough down to the bottom, creating a round dome with a bunched-up bottom. If the dough is too wet to hold, just place it on the prepared parchment paper or sling. (Image 5).
Step 8: This step is optional; you can score the top of the bread with a razor blade. Don’t worry about fancy designs, as this bread will expand and create its own open top, thereby creating a "rustic" look. (Image 6).
Step 9: Remove the Dutch oven from your hot preheated oven and take off the lid. Lift the parchment paper and carefully lift and place your bread into the Dutch oven. The paper should be long enough to come up and out of the sides for easier bread removal later. (Image 7).
Step 10: Place the lid back onto the Dutch oven. Bake in the oven at 450°F for 30 minutes. Then reduce the heat to 400°F, remove the lid, and bake for an additional 10-15 minutes. (Image 8). The bread will be finished when it has reached an internal temperature of 200-210°F.
Step 11: Carefully place the bread onto a wire rack and let it cool completely before slicing, or allow it to rest for a minimum of 1 hour. If you slice too soon, the insides may appear gummy. The resting time is essential for getting good results.
Enjoy!
🍴 Recipe Tips
Use Fresh Yeast: Make sure your yeast is fresh for the best results. If your yeast doesn't bubble after proofing, it might be old, and you'll need a new packet.
Don't Skip the Resting Time: Letting the dough rise and rest is important for good flavor. The longer you let it sit, especially if you refrigerate it overnight, the tastier it will be.
Preheat the Dutch Oven: Preheating the Dutch oven is key for getting a crispy crust. The bread will rise better and form a golden, crunchy crust if it starts in a hot pot.
Let the Bread Cool: Be patient and let the bread cool completely, or at least for an hour. If you slice it too soon, the inside might be too gummy.
Check the Bread's Temperature: Instead of just guessing, use a thermometer to check the bread's temperature. It's done when it reaches 200-210°F inside, which means it's fully baked.
👩🏻🍳 Storage and Reheating
Storage: Store at room temperature in a bread bag or wrapped in a towel for up to 3 days. For longer storage, slice and freeze.
Reheating: Toast slices in the oven at 350°F for 5–10 minutes, or warm briefly in a toaster.
💭 Recipe FAQs
Yes! Just reduce the yeast slightly or omit it entirely if your starter is strong.
This is a high-hydration dough, but if it feels too loose, reduce the water by 25g next time or try bread flour instead of all-purpose.
Absolutely! If you don’t have a Dutch oven, you can still get a great crust by baking it "open." Place your shaped dough on a parchment-lined baking sheet or preheated baking stone.
To create steam, the key for a crusty exterior, add a casserole dish or metal pan filled with hot water to the bottom rack of your oven as it preheats. This mimics the steamy environment of a Dutch oven and helps your sourdough rise beautifully while baking.
❤️ More Delicious Sourdough Recipes
If you tried this Rustic Sourdough Discard Bread, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Rustic Sourdough Discard Bread
Equipment
- Silicone Bread Sling *or parchment paper
Ingredients
- 500 g bread flour or unbleached all purpose ($0.86)
- 350 g warm water 110°F ($0.00)
- 10 g salt ($0.01)
- 100 g sourdough discard ($0.09)
- 7 g instant or rapid yeast ($0.63)
Instructions
- Proof your yeast in a large mixing bowl with warm water (about 100°F) and let it rest for 5 minutes.
- Add the flour, salt, and sourdough discard, and mix together until well combined. The dough should be shaggy.
- Cover the bowl with plastic wrap and let it sit somewhere warm until the dough has doubled in size (about 1-2 hours).
- Once the dough has doubled, you can place it in the fridge to bake the following day or bake it immediately. Chilling the dough will give you a stronger flavor.
- To bake, place a large Dutch oven in your cold oven and set the temperature to 450°F.
- Let it rest in there as the oven preheats and you begin working on the dough.
- Lay down a silicone bread sling or a large piece of parchment paper.
- Lightly dust your hands with flour to prevent sticking, then lift the dough out of the bowl and fold the top of the dough down to the bottom, creating a round dome with a bunched-up bottom.
- If the dough is too wet to hold, just place it on the prepared parchment paper or sling.
- This step is optional; you can score the top of the bread with a razor blade.
- Don’t worry about fancy designs, as this bread will expand and create its own open top, giving it a "rustic" look.
- Remove the Dutch oven from your hot preheated oven and take off the lid.
- Lift the parchment paper and carefully lift and place your bread into the Dutch oven.
- The paper should be long enough to come up and out of the sides for easier bread removal later.
- Place the lid back onto the Dutch oven and bake at 450°F for 30 minutes.
- Then reduce the heat to 400°F, remove the lid, and bake for an additional 10-15 minutes.
- The bread will be finished when it has reached an internal temperature of 200-210°F.
- Carefully place the bread onto a wire rack and let it cool completely before slicing, or allow it to rest for a minimum of 1 hour.
- If you slice too soon, the insides may appear gummy. The resting time is essential for getting good results.
Notes
- Use Fresh Yeast: Ensure your yeast is fresh. If it doesn’t bubble after proofing, it’s likely too old.
- Don't Skip Resting: Letting the dough rise, especially overnight, adds great flavor.
- Preheat the Dutch Oven: A hot Dutch oven helps create a crispy, golden crust.
- Let the Bread Cool: Cool completely, or for at least an hour, to avoid a gummy interior.
- Check the Bread's Temperature: Use a thermometer. It’s done when it reaches 200-210°F.
- Storage: Keep at room temperature in a bread bag or towel for up to 3 days. For longer storage, slice and freeze.
Nicole Durham says
This is a great recipe for using up sourdough discard!