I remember it like yesterday standing barefoot in my Santa Rosa kitchen, watching my sourdough starter bubble away like a science experiment gone delicious. But the discard? It felt wasteful to toss. That’s when I baked my first loaf of soft French bread using just my sourdough discard. It came out golden, airy, and so tender I nearly cried into my butter dish.
If you’re like me, you love sourdough, but hate tossing perfectly good starter. Enter this sourdough discard soft French bread—an easy, fluffy, and beautifully crusty loaf that’s weeknight-friendly yet weekend-worthy. No waiting 12 hours. No complicated levains. Just warm, aromatic bread with a rich, slightly tangy flavor perfect with soups, ideal for sourdough bread bowls, and utterly divine as French toast.
Whether you’re new to sourdough or swimming in jars of discard, this bread recipe is your golden ticket. It’s designed for 100% hydration discard, works even if it’s cold, and blends seamlessly into your baking rhythm.
So go on, gather your simple ingredients, preheat that oven, and let’s turn “waste” into wow. From my kitchen to yours; let’s bake bread that feels like home.
Table of contents
Table of Contents
Why You’ll Love This Sourdough Discard Soft French Bread
This sourdough discard soft French bread is everything your baking routine has been missing. Unlike traditional sourdough, there’s no long fermentation or stretch-and-fold schedule—just a straightforward mix, rise, shape, and bake. The addition of sourdough discard gives the bread a gentle tang and boosts its flavor complexity without the wait.
Thanks to instant yeast, it rises quickly and bakes up with a golden crust and soft, pillowy crumb. Whether you’re using cold discard from the fridge or bubbly starter from the same day, this recipe delivers consistent results every time. It’s perfect for busy weeknights, yet special enough to serve for weekend brunch. If you’ve ever hesitated to bake with your discard, this is your sign to start. With one bowl, a little time, and a warm oven, you’ll turn your extra starter into soft French bread your whole family will crave.
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Sourdough discard Soft french bread recipe
- Total Time: 3 hours 50 minutes
- Yield: 32 Slices ( 2 loaves) 1x
Description
Light, airy, soft & delicious, this sourdough discard soft French bread is the perfect bread to use up sourdough discard. It’s the perfect side to a weeknight dinner or makes yummy French toast. Easy to mix together, shape and ready in just a couple hours, you’re going to love this discard French bread!
Ingredients
- 200 grams sourdough discard 100% hydration, about 3/4 cup
- 430 grams water, warmed about 1 3/4 cups
- 40 grams honey about 2 Tablespoons
- 10 grams instant yeast about 1 Tablespoon
- 70 grams coconut oil or any neutral-flavored oil, see recipe notes, about 1/3 cup
- 20 grams salt about 1 Tablespoon
- 860 grams bread flour about 6 cups, see recipe notes
Instructions
- To the bowl of a stand mixer, add sourdough discard and warm water. If the discard is cold from the fridge, make sure the water is very warm or hot. Mix the discard and water together with a spoon or your hands to disperse the temperature before adding in the instant yeast – you don’t want to kill the yeast! Add the instant yeast and honey. Let sit until it smells yeasty and is a little foamy (this shows you that your yeast is active).
- Add the oil, salt and bread flour. Knead with a dough hook for about 8 minutes. The dough will be smooth and elastic feeling. It should be tacky to the touch and not overly sticky. If it is overly sticky, add a little more flour and continue kneading. Alternatively you can knead the dough by hand for 10-12 minutes.
- Transfer the dough to a dough container and let the dough rise for about an hour until doubled or tripled in size. The time it takes for the dough to rise will depend on the temperature of the dough. I like to use a dough mat or place the dough in a warm place to speed up the process.
- Turn dough out onto the counter and cut into two pieces. With your fingers, press each piece into a rectangle shape (not quite as long as your baking sheet). Roll up, pinching in the seams as you go. Pinch the dough closed and place on one half of a parchment-lined baking sheet. Repeat with the other portion of dough.
- Cover the shaped dough with a kitchen towel and let rise for an hour or two (depends on the temperature of the dough) until doubled in size, puffy, light and airy.
- Preheat oven to 375°F. Score the loaves with a bread lame or sharp knife, making several slashes across the dough or one large slash down the middle of the dough.
- Bake for 30-35 minutes until golden brown. Brush with melted butter and let cool before slicing and serving. Enjoy!
Notes
Sourdough Discard: I use 100% hydration sourdough discard in discard recipes. You can also use fresh, bubbly sourdough starter or discard that’s been in your refrigerator for a week or longer, if you like the flavor of older discard. You can use it straight out of the fridge if you use warm water to mix your dough.
Coconut Oil: For a super tender loaf, I use coconut oil. You can substitute any neutral-flavored oil in this recipe. The coconut oil won’t change the taste of the bread, but it makes for a rich and fluffy texture.
Bread Flour: If you don’t have bread flour on hand, you can add 20 grams vital wheat gluten to all-purpose flour to increase the protein content and improve the elasticity, crust and crumb of the bread.
- Prep Time: 20 minutes
- Rise Time: 3 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 126kcal
- Sugar: 1g
- Sodium: 244mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
🍯 Ingredients + Dough Prep
This soft French bread using sourdough discard is built on pantry basics. Each element plays a role in texture, structure, and flavor:
🧾 Ingredients:
- Sourdough discard (200g): Adds flavor and tender crumb. Cold or room temp both work.
- Warm water (430g): Activates yeast & helps incorporate discard evenly.
- Honey (40g): Feeds the yeast and gives the crust a slight sheen.
- Instant yeast (10g): Speeds rise time—no need to wait all day.
- Coconut oil (70g): Keeps the loaf soft and tender; substitute with any neutral oil.
- Salt (20g): Enhances flavor and strengthens gluten.
- Bread flour (860g): Higher protein for structure; add vital wheat gluten if using all-purpose.
💡 Tip: Cold discard? Use hot water. Just don’t add yeast until the mix cools slightly.
🧑🍳 Dough Prep:
In your stand mixer bowl, mix sourdough discard and warm water first. This breaks up cold discard, helping everything blend smoothly. Add the honey and yeast, letting it sit until foamy and fragrant, proof your yeast is alive.
Add oil, salt, and flour. Knead for 8–10 minutes. You’re aiming for a tacky, smooth dough—not sticky. Too wet? Add 1 tablespoon flour at a time.
Transfer to a lightly oiled bowl or dough tub. Cover and let rise until doubled—usually an hour if your kitchen’s warm. Want even more flavor? Add a 30-minute rest before kneading.
🧠 Bonus: This same base can be adjusted for sourdough buns or croissant bread too!
🧑🍳 Shaping + Baking Tips
Once your dough has risen, it’s time to shape those soft, golden loaves.
🔪 Divide + Shape:
Turn your dough onto a lightly floured surface and divide into two equal portions. Gently press each piece into a rectangle, then roll it up like a jelly roll. Pinch the seams to seal and place seam-side down on a parchment-lined baking sheet.
You’re not just shaping dough—you’re creating structure and tension so your loaf doesn’t flatten in the oven. Cover both with a clean towel and let them rise for another 1–2 hours until light, puffy, and nearly doubled.
🔥 Time to Bake:
Preheat your oven to 375°F. Score the loaves using a bread lame or sharp knife. A few angled slashes or one long cut down the center works well. This gives steam a place to escape—and gives your loaf its signature look.
Bake for 30–35 minutes until deep golden brown. Want a shinier, richer finish? Brush with melted butter immediately after baking.
🧈 Pro Tip: Add a pan of hot water to the oven floor for steam—this helps create a slightly crisper crust.
Let cool completely before slicing. (Hardest part, I know.)
These loaves are amazing fresh, but they also make next-day French toast that rivals any bakery version. They’re sturdy yet soft—ideal for croissant-style shaping if you’re feeling fancy.
Not sure what to make next? Try pairing it with whole grain sourdough for a rustic-meets-refined breadboard.
Serving, Storing & Variations
Once your sourdough discard soft French bread has finished baking and cooled to the perfect slicing temperature, you’re in for a real treat. This bread isn’t just tender, it’s versatile. With its light, airy crumb and subtle sourdough flavor, this soft French bread works for just about any meal. It’s absolutely delicious as a side to soups and stews, makes top-tier sandwiches, and is incredible when used for French toast. The flavor, enriched with a mild tang from the discard, sets it apart from your typical dinner roll or store-bought loaf.
When it comes to keeping your sourdough discard soft French bread fresh, room temperature is your friend. Wrap the loaves in foil or beeswax wrap, and they’ll stay soft and moist for up to three days. If you’ve made both loaves but don’t plan to use them all, freezing is a great option. Slice the bread before freezing, and you can pop individual pieces straight into the toaster as needed. Unlike refrigeration, which tends to dry out homemade bread, freezing helps preserve both the texture and that lovely tang from the sourdough discard.
This sourdough discard soft French bread is also incredibly adaptable. You can switch out the honey for maple syrup or agave for a different flavor twist. Add herbs or garlic to the dough for a savory loaf, or shape it into rolls for dinner. The crumb is soft enough for everyday meals but strong enough to hold up to hearty fillings. If your sourdough discard is a week or two old, don’t worry—it will only deepen the flavor and enhance the nutrition.
Once you taste the results, you’ll never ask what to do with discard again. This sourdough discard soft French bread turns something that usually gets tossed into a golden, bakery-style loaf that’s truly unforgettable.
Recipes like this sourdough discard soft French bread let you turn your leftovers into golden loaves that taste like they came straight from a bakery. You can also use sourdough discard in crackers, pancakes, muffins, or even homemade pizza dough. But when you’re craving something truly comforting and versatile, sourdough discard soft French bread is hard to beat. It’s soft, fluffy, and perfect for everything from morning toast to sandwich building—proof that no part of your starter ever has to go to waste. Best of all, it’s simple, quick, and delivers that familiar sourdough touch without the all-day prep.
For more recipes like sourdough discard soft French bread, make sure to follow me on Pinterest.
🧠 FAQ: Sourdough Discard Soft French Bread Questions Answered
What should I make with my sourdough discard?
ourdough discard is one of the most overlooked treasures in home baking. While it’s often tossed out, this byproduct of sourdough maintenance holds incredible potential. From pancakes to crackers, there are countless creative ways to use it—but one of the most satisfying has to be sourdough discard soft French bread. With its tender crumb, mild tang, and beautiful golden crust, this bread transforms your discard into something truly special.
Is sourdough discard still healthy?
Sourdough discard is packed with beneficial bacteria and enzymes, particularly when your starter has been well-maintained. While baking deactivates these live cultures, incorporating discard into recipes like sourdough discard soft French bread still offers digestive benefits. The result is a loaf that’s easier on the stomach and naturally lower in phytic acid, making nutrients more accessible and the bread more enjoyable to eat. Plus, using discard means you’re reducing food waste while still gaining the nutritional perks of sourdough fermentation.
Is discard just unfed starter?
Exactly. Sourdough discard is simply the portion of your starter that’s removed during feeding. It’s not dead or bad—it’s just unfed and less active. In discard-based recipes like this soft French bread, you’re not relying on the discard for leavening. Instead, it’s used for flavor, moisture, and that subtle tang. Instant yeast takes care of the rise, making this a reliable recipe even if your discard has been sitting in the fridge for a week or two.
How long can I keep sourdough discard?
You can safely store sourdough discard in the refrigerator for up to two weeks. Just make sure it’s in a sealed container. Over time, it may develop a darker liquid on top (called hooch), which you can stir back in or pour off depending on your taste preference. The longer it sits, the tangier your sourdough discard soft French bread will be. Older discard adds depth and complexity to the bread’s flavor, so feel free to experiment with both fresh and aged versions in this recipe.
