If you don't want to wait for active bubbly starter or have time for bulk fermentation, try making this quick and easy sourdough discard bread with yeast. This bread can be mixed up and ready to rise in just a few minutes. It's simple and beginner friendly.
Since it isn't a traditional sourdough that has fermented for a long period of time, it doesn't have the regular tangy taste, but it comes together quickly, which is great. It has a nice, browned crust and a bouncy and fluffy inside. This is super good with my simple chicken salad or high protein tuna salad on it.
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If you are brand new to sourdough, I would suggest starting with something like this just to get the process down. There is no kneading or stretch and folds required. Once you have successfully made this a few times, move on to regular long fermented sourdough bread. This is great when I don't have the time to do a bulk ferment.
Other sourdough discard recipes:
Pair with:
Soups for your bread:
Favorite Items for this recipe:
Kitchen Scale, Bowl Covers, Dough Hook
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Equipment needed:
- Large Mixing bowl
- Bowl cover
- Dough Hook
- Parchment Paper
- Kitchen Scale
- Dutch Oven
Ingredients:
- 200 G sourdough starter, active or discard
- 300 G lukewarm water
- 480 g all-purpose flour
- 2 teaspoon rapid rise yeast
- 2 teaspoon sugar
- 2 teaspoon salt
- olive oil for drizzle
Instructions:
- First, gather eveyrthing you need.
- Add to your mixing bowl, lukewarm water, yeast, starter.
- Mix until your water looks milky.
- Now add in your sugar, stir.
- Add salt and flour mix these two ingredients together before mixing in with the wet ingredients.
- Form a ball with the dough and drizzle some olive oil over top of it. Rub the oil all over the dough ball.
- Cover your bowl and set somewhere warm. Sometimes it's easiest to place in the oven with just the light on. Do not forget it's in there. Place a note on the oven!
- After about 1-2 hours, it should have doubled in size. Form a ball and preheat your oven to 415°F.
- I do not place my dutch oven into the oven before the bread for this recipe.
- Once it is pre heated, bake covered for 30 minutes. Take lid off and bake another 20 minutes. The top should be golden brown. The bread should feel "bouncy" when you poke it.
- Let it cool before slicing.
Notes
- It doesn't have to be pretty to taste good!
If you loved this recipe, I would be so grateful for a 5 star rating. Just like I tell my family, thank you for being one of my taste testers!
📖Recipe
Quick Sourdough Discard Bread with Yeast
Equipment
- Dutch Oven
- Kitchen Scale
- Dough Hook
Ingredients
- 200 G sourdough starter active or discard
- 300 G water lukewarm
- 480 g all-purpose flour
- 2 teaspoon yeast rapid rise
- 2 teaspoon sugar
- 2 teaspoon salt
- 2 tablespoon olive oil for drizzle. Eyeball it
Instructions
- First, gather eveyrthing you need.
- Add to your mixing bowl, lukewarm water, yeast, starter.
- Mix until your water looks milky.
- Now add in your sugar, stir.
- Add salt and flour mix these two ingredients together before mixing in with the wet ingredients.
- Form a ball with the dough and Drizzle some olive oil over top of it. Rub the oil all over the dough ball.
- Cover your bowl and set somewhere warm. Sometimes it’s easiest to place in the oven with just the light on. Do not forget it’s in there. Place a note on the oven!
- After about 1-2 hours, it should have doubled in size. Form a ball and preheat your oven to 415°F.
- I do not place my dutch oven into the oven before the bread for this recipe.
- Once it is pre heated, bake covered for 30 minutes. Take lid off and bake another 20 minutes. The top should be golden brown.
- Let it cool before slicing.
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