Quick Sourdough Bread with Discard

Quick Sourdough Bread with Discard

Course: Yeast Breads


  • 1 1/2 Cups Warm Milk (110 to 115 degrees)
  • 2 1/2 Teaspoons Instant Yeast
  • 1 Cup Sourdough Starter
  • 1/4 Cup Canola Oil
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Baking Soda
  • 4 1/2 Cups Bread Flour Plus Additional for Handling
  • 2 Tablespoons Canola Oil For Brushing Tops of Loaves


  • Pour the warmed milk into the bowl of a stand mixer. Sprinkle yeast over the milk.
  • Add the sourdough starter, oil, sugar, baking soda and half of the flour. Mix to combine.
  • Add salt and the rest of the flour. Attach dough hook and knead the dough for about 10 minutes. The dough should be slightly tacky to the touch.
  • If the dough is too wet, add additional flour 1 tablespoon at a time, but be careful not to add too much flour (see note.)
  • Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until doubled in size.
  • Once doubled, punch down dough and divide into two loaves. Place them in greased loaf pans, cover and let rise again for another 20 minutes.
  • Preheat the oven to 400 degrees. Brush the tops of the loaves lightly with oil.
  • Bake loaves for 25 to 30 minutes. The top should be golden brown and the loaves should sound hollow when tapped. If using a thermometer, bread is done at 190 degrees.
  • Cool the loaves for 10 minutes in the pans and then remove to a wire rack to cool completely. Store in an airtight container.


In my experience, I needed to add close to 1 cup extra flour to get to the right consistency. If you need to add this much flour also add a bit more salt so that your dough is not bland.

2022 Adapted Recipe – Calla Ferre – Adapted from Tastes of Lizzy T.

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