This is the workhorse of the collection: mild, sliceable bread with enough discard for flavor and less waste, plus a small measure of yeast for a rise you can plan around.
Before you begin
This recipe is written for 100% hydration discard—starter maintained with equal weights flour and water. Use discard that smells pleasantly sour, yeasty, or mildly alcoholic. Throw it away if you see fuzzy mold, pink or orange discoloration, or smell anything rotten.
Ingredients
Dough
- 350 g fresh-milled hard white wheat flour
- 200 g sourdough discard, 100% hydration
- 220 g warm water, hold back 20 g
- 25 g honey
- 30 g unsalted butter, softened
- 9 g fine salt
- 7 g instant yeast
Method
- Combine flour, discard, 200 g water, and honey until no dry flour remains. Rest 20 minutes.
- Add butter, salt, and yeast. Knead 7–9 minutes, adding the reserved water only as needed. The dough should be elastic and slightly tacky.
- Cover and rise until 60–75% larger, about 60–80 minutes at 75°F.
- Shape tightly and place seam-side down in a greased 9×5-inch pan.
- Proof until the center crowns 2–3 cm above the rim, about 35–55 minutes.
- Bake at 375°F (190°C) for 35–40 minutes, until the center reaches 195–200°F. Cool fully before slicing.
Fresh-milled notes
Good to know: The formula assumes discard made with equal weights flour and water.
Good to know: Fresh-milled flour continues absorbing water during the rest; add the final 20 g gradually.
Good to know: The yeast supplies dependable lift. The discard contributes flavor, acidity, and keeping quality.
Sourdough Discard Collection
Eight practical ways to turn refrigerated discard into bread, breakfast, supper, and snacks.
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Keep learning
Use the Fresh-Milled Flour Guide, consult the hydration guide, troubleshoot dense bread and sticky dough, and browse the recommended tools.