Sourdough Discard Flatbreads

A quick, chewy flatbread that puts your sourdough discard to delicious use — ready in under an hour with pantry staples.

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• 1 cup sourdough discard

• 0.5 cups milk

• 1/4 cup olive oil, plus more for brushing

INSTRUCTIONS

1. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder until combined.

2. Form the dough: Pour in 1 cups sourdough discard, 0.5 cups milk, and 1/4 cup olive oil, plus more for brushing. Mix until a shaggy dough forms.

3. Knead: Turn the dough onto a lightly floured surface and knead until smooth, about 3–4 minutes. Or mix in electic mixer for 2-3 minutes. 

4. Rest the dough: Leave the dough in the bowl, cover, and let it rest at room temperature for 30 minutes.

5. Shape: Turn the dough back onto a floured surface and divide into 6 equal pieces. Using your hands, flatten each piece into a circle about 1/4" thick.

6. Cook: Heat a skillet over medium-high heat. Once hot, brush one side of a flatbread with olive oil and place it oiled-side down in the skillet. Cook for 2–3 minutes until bubbles form, and the bottom is golden, then brush the top, flip, and cook another 2 minutes. Repeat with the remaining flatbreads.

Sourdough Sandwich Bread (Pullman Loaf Size)

 

Sourdough Sandwich Bread

A soft, slow-baked loaf with just enough tang — perfect for everyday sandwiches and toast.

Prep time: 20 minutes | Rise time: 1–2 hours | Bake time: 45 minutes | Oven temp: 350°F

---

Ingredients

• 500 g bread flour
• 250 g warm water
• 100 g sourdough starter, active and bubbly
• 60 g unsalted butter, room temperature
• 20 g granulated sugar
• 10 g salt
• 7 g instant or active dry yeast

---

Instructions

1. Activate the yeast. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This tells you the yeast is alive and ready to work.
2. Add the starter. Stir in the sourdough starter until combined. The mixture will look a little shaggy at this stage — that's totally normal.
3. Mix in the flour and salt. Add the bread flour and salt. Mix until a rough dough forms, making sure all the flour is incorporated.
4. Knead in the butter. Add the softened butter a little at a time, working it fully into the dough before adding more. Knead for 8–10 minutes by hand (or 5–6 minutes in a stand mixer on medium) until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
5. First rise. Shape the dough into a ball, cover the bowl with plastic wrap or a damp towel, and let it rise in a warm spot for 1–2 hours, or until roughly doubled in size.
6. Shape the loaf. Punch down the dough and turn it out onto a lightly floured surface. Gently stretch it into a rectangle roughly as wide as your loaf pan, then roll it up tightly into a log. Pinch the seam closed and place it seam-side down into a greased 9×5-inch loaf pan.
7. Second rise. Cover loosely and let rise again for 45–60 minutes, until the dough has crowned about an inch above the rim of the pan.
8. Bake low and slow. Preheat your oven to 350°F. Bake for 45 minutes, until the top is deep golden brown and the loaf sounds hollow when you tap the bottom. If the top is browning too fast, tent loosely with foil around the 30-minute mark.
9. Cool before slicing. Remove from the pan and transfer to a wire rack. Let cool for at least 5 minutes before slicing so the crumb sets properly.

---

Tips for Success

Make sure your sourdough starter is active and bubbly before you begin — feed it 4–8 hours ahead if needed. The butter must be truly room temperature (soft enough to press a finger through) or it won't incorporate smoothly. Low and slow baking is what keeps this loaf tender and prevents the crust from getting too thick.

Sourdough Banana Bread

 

Sourdough Banana Bread

• 10 minutes
 
• Cook Time: 65 minutes
 
• Total Time: 1 hour 15 minutes
 
• Yield: 1 loaf or 3 mini loaves 1x

You will need a standard 9×5-inch loaf pan or three 7x3x2 mini loaf pans for baking.

Ingredients

• Butter, for coating the pan

• 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
• 225 g (1 1/4 cups lightly packed) light or dark brown sugar
• 1½ tsp pure vanilla extract
• 2 large eggs
• 100 g (appx. 1/2 cup) active sourdough or discard works too
• 250g (2 cups) all-purpose flour
• 1½ tsp baking soda
• 1/4 tsp fine sea salt
• 60ml (1/4 cup) milk
• 125ml (½ cup) neutral-flavored oil
• Powdered sugar, butter, and mascarpone cheese for serving, optional

Instructions

1. Preheat the oven to 360 F.
2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
3. Add the bananas, sugar, and vanilla to a bowl. Cream with a stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
4. Add the eggs, one at a time, until fully incorporated. Add the sourdough starter.
5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
10. Serve with powdered sugar for a nice touch!

White Sourdough Sandwhich Bread (Melanie's Recipe)

 White Sourdough Sandwich Bread
from: tweakitwithmel.com  

Makes 3 sandwich loaves

Ingredients

• 3 cups warm water
• 1–1½ cups active sourdough starter
• ½ cup honey
• 1 egg (optional)
• ⅓ cup melted coconut oil
• 1 tablespoon salt
• 2–3 cups whole grain flour
• 5–6 cups all-purpose flour

---

Instructions

Make the Dough

• Add water, starter, honey, egg (optional), oil, salt, and whole grain flour to a mixer (such as a Bosch) or a bowl. Mix until combined.
• Add 4 cups all-purpose flour and mix again.
• Continue adding more all-purpose flour as needed, mixing between each addition, until the dough comes together into a smooth ball and clears the sides of the bowl.
• When you lightly press the dough with your finger, it should not stick much.

Knead

• Knead the dough in the mixer for 3–5 minutes, OR turn it out onto the counter and knead by hand — pushing it over on itself, flipping, and repeating from another angle until smooth and elastic.
• Transfer the kneaded dough to a large bowl or Tupperware. Cover lightly with a lid or plastic wrap — do not seal tightly. The sourdough needs room to breathe.

First Rise

• Let the dough sit on the counter until doubled in size, about 8–10 hours.

Shape & Second Rise

• Once doubled, remove dough from the container and form into 3 loaf shapes.
• Place into butter-greased loaf pans. Cover lightly with plastic wrap and let double in size again.

Bake

• Place loaf pans on top of a pizza stone to prevent the bottoms from getting too dark.
• Bake at 350°F. After 20 minutes, cover the tops with foil to prevent over-browning.
• Insert an instant-read thermometer into the center of a loaf — bake until the internal temperature reaches 180°F.
• Remove pans from the oven and let rest for 5 minutes. The resting time allows the loaves to sweat and release from the pan more easily.
• If a loaf doesn't release easily, run a butter knife around the edge to loosen.

---

Notes

• This dough is also great for pizza crust, fried bread, rolls, breadsticks, and buns.

Sourdough Pizza (for the Ooni)

Sourdough pizza 

Makes 4 pizzas. 

Ingredients: 

• 500g 00 flour or combo of flours
• 306g water
• 75g sourdough starter
• 13g salt
• 10 g EVOO

Double Batch Measurements 

1000g 00 flour (or combo of flours)

612g water

150g sourdough starter

26g salt

20g EVOO

Instructions: 

Combine. Bulk ferment for a few hours.

Fridge for 1-3 days. 

Pull out of fridge a few hours before use. Let it come to room temperature. Shape and bake.