Got a jar of sourdough discard giving you the side-eye every time you open the fridge? Been there. Let’s turn that funky leftover into a loaf of bread so good, you’ll be bragging about it to everyone. This bread machine recipe is your lazy-day hack for a crusty, tangy loaf that screams “I’m a baking genius” without any actual effort. Let’s get that bread machine fired up!
Why This Recipe is Awesome
This sourdough discard bread machine recipe is like finding a cheat code for homemade bread. It’s stupidly easy—if I can pull it off without burning the house down, so can you. The bread machine does all the kneading and rising nonsense, and you get a warm, chewy loaf with that perfect sourdough tang. Plus, you’re using up that discard, so you’re basically a zero-waste hero.
Ingredients You’ll Need
No fancy ingredients here—just stuff you probably already have:
- 1 cup sourdough discard (that gloopy stuff you’ve been avoiding).
- ¾ cup warm water (think cozy bath temp, not scalding).
- 2 tbsp olive oil (or whatever oil you’ve got, no judgment).
- 1 tbsp honey (for a touch of sweetness—sugar works too).
- 1 ½ tsp kosher salt (table salt’s for amateurs).
- 3 cups bread flour (all-purpose is fine, but don’t expect miracles).
- 2 ¼ tsp bread machine yeast (aka instant yeast, check the jar).
- Optional: 1 tbsp dried rosemary or chia seeds (for that “I’m fancy” vibe).
Key tip: Don’t pack your flour like you’re stuffing a suitcase. Spoon it lightly into the measuring cup for a fluffier loaf.
Step-by-Step Instructions
Ready to make bread so easy it feels like cheating? Let’s do this in a few simple steps.
- Check your machine. Make sure the kneading paddle is snug in the bread machine pan. Missing paddle = no bread. Rookie move.
- Load the wet stuff. Pour in the sourdough discard, warm water, and olive oil. Keep it in that order to avoid a sticky situation.
- Add the dry stuff. Sprinkle in the honey, salt, and bread flour, covering the liquid evenly. No stirring yet—let the machine handle it.
- Yeast time. Dig a little well in the flour (not to Narnia!) and add the yeast. Keep it away from the salt to avoid drama.
- Pick your settings. Choose the basic bread cycle (3–4 hours) and medium crust. Hit start and go take a nap or something.
- Fancy it up (optional). Before the bake cycle kicks in, brush the top with water and sprinkle on rosemary or chia seeds for extra pizzazz.
- Cool it down. When the machine beeps, carefully remove the loaf (it’s hot, duh) and let it cool on a rack for 20 minutes. Slice and dig in.
Common Mistakes to Avoid
Don’t sabotage your bread vibes with these classic blunders:
- Using ice-cold discard. Fridge-cold discard slows the yeast down. Let it sit out for 30 minutes first. Room temp is your friend.
- Overpacking the flour. Scooping straight from the bag makes dense, sad bread. Spoon and level like a civilized baker.
- Ignoring the paddle. Double-check it’s in the pan, or you’ll end up with a weird dough puddle.
- Peeking like a kid at Christmas. Opening the lid too often screws up the temp. Leave it alone, you control freak.
- Slicing too early. Cutting hot bread squashes it into a gummy mess. Patience is key—wait at least 20 minutes.
Alternatives & Substitutions
Missing something? No biggie, here’s how to wing it:
- No discard? Use ½ cup extra flour and ½ cup water, but you’ll lose that sourdough tang. Kinda defeats the purpose, but it works.
- No bread flour? All-purpose flour’s okay, though your loaf might be less lofty. Still edible, don’t stress.
- Honey swap? Swap for sugar or maple syrup. Maple gives a subtle vibe, but honey’s my fave for that golden glow.
- No olive oil? Try melted butter for richness or veggie oil for cheap thrills. Both get the job done.
- Feeling wild? Mix in dried herbs, garlic powder, or even shredded cheddar with the flour. Go nuts, you rebel.
FAQ (Frequently Asked Questions)
Can I use an active starter instead of a discard?
You can, but it might make the bread super sour and throw off the rise. Discard’s less active, so it plays nicer with the yeast. Stick with it for the best results.
What if my bread machine is ancient?
As long as it’s got a basic bread cycle, you’re golden. Check the manual for yeast amounts—older machines can be picky. Test your yeast if it’s been sitting forever.
Can I make this without a bread machine?
Sure, but you’ll have to knead and rise it manually—ugh, effort. Look up a standard sourdough recipe and follow the oven method. You got this, champ.
How do I store this bread?
Keep it in a sealed bag at room temperature for 3–4 days. Slice and freeze for up to a month if you don’t scarf it down first. Wrap tightly to avoid freezer burn.
Can I make it gluten-free?
Gluten-free flour in a bread machine is a gamble. Try a 1:1 gluten-free bread mix, but don’t expect the same chewy texture. Proceed with caution.
What if my bread’s too dense?
It could be old yeast or overpacked flour. Test your yeast (mix with warm water and sugar; it should bubble in 10 minutes). Also, measure flour properly—don’t be a scooper.
Can I add mix-ins like raisins or nuts?
Heck yeah! Toss in ¼ cup of raisins, walnuts, or whatever you’re feeling with the flour. Just don’t go overboard, or the machine might sulk.
Final Thoughts
And just like that, you’ve turned your neglected sourdough discard into a loaf of pure, crusty deliciousness. This bread machine recipe is your new go-to for looking like a baking pro without breaking a sweat. Grab a slice, slather it with butter, and soak up the compliments. Whether you’re sharing with friends or hoarding it all for yourself, you’ve earned those carb-loving bragging rights. Now go bake and make your kitchen smell like heaven!
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Sourdough Discard Bread Recipe
Ingredients
Method
- Ensure the kneading paddle is securely attached in the bread machine pan.
- Add sourdough discard, warm water, and olive oil to the pan in that order.
- Add honey, kosher salt, and bread flour, covering the liquid completely.
- Make a small well in the flour and add the yeast, keeping it away from the salt.
- Select the basic bread cycle (3–4 hours) with a medium crust setting. Press start.
- Optional: Before the bake cycle, brush the top with water and sprinkle rosemary or chia seeds.
- When done, remove the loaf carefully and cool on a rack for 20 minutes before slicing.
Notes
- Use room-temperature discard to avoid slowing down the yeast. Let it sit out for 30 minutes if it’s cold.
- Spoon flour lightly into the measuring cup to avoid a dense loaf.
- Check that your yeast is fresh—test it in warm water with a pinch of sugar if unsure.
- Store bread in a sealed bag at room temperature for 3–4 days or freeze slices for up to a month.
- Add mix-ins like raisins or nuts (¼ cup) with the flour for extra flavor.