Bake a rustic sourdough sandwich loaf in 8 hours without a starter
Skip the 7-day starter routine! This same-day sourdough sandwich bread uses discard to create a chewy crust and airy crumb in just 8 hours. Perfect for busy bakers who want authentic flavor without the wait.
This recipe eliminates the need for a traditional sourdough starter by using discard. The quick-rise technique ensures your bread is ready in 8 hours, making it ideal for lunch or dinner sandwiches.
With a crackling crust and light, open crumb, this loaf pairs perfectly with soups, salads, or your favorite fillings. The no-starter method makes it accessible for beginners while maintaining that tangy sourdough character.
The recipe includes detailed step-by-step instructions for feeding the discard, mixing the dough, shaping the loaf, and baking. You'll get a rustic, homemade loaf that rivals artisanal versions without the long wait.
Pin this article for your quick-bread board and start baking today! Whether you're a sourdough novice or a seasoned baker, this method delivers consistent results every time.
Why This Recipe Works
⏰ Quick & Easy
Ready in 8 hours with no overnight fermentation. Perfect for last-minute baking or when you need bread fast.
💰 No Starter Required
Uses discard from your sourdough starter, eliminating the need for a mature leaven.
👥 Perfect for Sandwiches
The open crumb and chewy texture make it ideal for holding fillings without becoming soggy.
🌟 Authentic Flavor
Develops the signature tangy sourdough flavor without long fermentation periods.
Same-Day Sourdough Sandwich Bread
Quick 8-hour recipe using discard
🛒 Ingredients
- - 200g active sourdough discard
- - 300g bread flour
- - 200g warm water (105°F/40°C)
- - 10g salt
- - 30g honey (optional for browning)
👨🍳 Instructions
Feed the Discard: Feed 200g discard with 50g flour and 25g water. Let rest 2 hours until bubbly.
💡 Ensure discard is active and bubbly before proceeding.
Mix the Dough: In a bowl, combine flour, salt, honey, warm water, and 100g fed discard. Mix until combined.
💡 Use a wooden spoon for initial mixing.
Knead and Bulk Ferment: Knead for 10 minutes. Cover and let rise 1 hour at room temperature.
💡 The dough should increase in volume by 1/3.
Shape the Loaf: Fold dough 3 times. Shape into a round loaf. Let rest 20 minutes.
💡 Place seam side down when shaping.
Bake: Preheat oven to 450°F (230°C). Score loaf and bake 45 minutes. Cool completely before slicing.
💡 Use a baking stone for better oven spring.
Nutrition (per serving):
Ingredient Notes & Substitutions
Sourdough Discard
The discard from your starter provides natural leavening. Ensure it's active and bubbly for proper rise.
Substitutions: Use 100g active commercial yeast (1/2 tsp) instead of discard.
Bread Flour
High-protein flour ensures a chewy texture. All-purpose flour can be used but results in a softer crumb.
Substitutions: Substitute with whole wheat flour for a denser loaf.
Honey
Adds subtle sweetness and enhances crust browning. Maple syrup can be used as an alternative.
Substitutions: Replace with 10g sugar or omit for a lighter crust.
Pro Tips for Perfect Sourdough Sandwich Bread
🌾 Dough Consistency
The dough should be slightly sticky but not too wet. Adjust water by 10g increments if needed.
🔥 Oven Temperature
Preheat oven for at least 30 minutes to ensure even heat distribution.
🪵 Scoring Technique
Score the loaf with a sharp lame at 45° angle to control expansion during baking.
⏳ Cooling
Let bread cool completely (at least 1 hour) before slicing to prevent gummy texture.
Variations & Customizations
Herb & Seed Loaf
Add 2 tbsp mixed seeds (sesame, poppy, sunflower) and 1 tbsp dried herbs (rosemary, thyme) to the dough before shaping.
Cheese Infusion
Fold in 100g grated Gruyère or Parmesan during the final kneading for a savory twist.
Sweet Version
Replace salt with 15g cinnamon and add 20g brown sugar. Brush with butter and sprinkle with sugar before baking.
Whole Grain Option
Substitute 100g bread flour with whole wheat flour for a denser, more fiber-rich loaf.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Tomato & Mozzarella Salad: Classic Caprese pairing complements the bread's tang.
- Grilled Cheese Sandwich: Use thick slices for the perfect grilled cheese.
- Soups: Holds up to hearty broths like minestrone or tomato basil.
🍷 Drink Pairings:
Pair with a full-bodied red wine like Cabernet Sauvignon or a craft beer with a malty profile.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Bake bread up to 24 hours ahead. Cool completely and store in a paper bag.
Refrigerator Storage
Store in an airtight container for up to 3 days. Reheat at 350°F for 10 minutes.
Freezer Storage
Wrap loaf in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating Instructions
Place slices on a baking sheet and toast at 350°F for 5-7 minutes until crispy.
Troubleshooting & Common Questions
Q: My bread didn't rise properly.
A: Check discard activity - it should be bubbly and fragrant. If inactive, feed it 24 hours before using.
Q: How to fix a gummy texture?
A: Underbaked dough causes gummy texture. Check internal temperature (190°F) and let cool completely before slicing.
Q: Can I use a different flour?
A: Whole wheat or rye can be used but will result in a denser loaf. For best results, stick to bread flour.
Q: Why is my crust too thin?
A: Ensure oven is fully preheated and use a baking stone if possible. Scoring the loaf also helps develop a good crust.
Final Thoughts
This same-day sourdough sandwich bread proves you don't need weeks of planning to enjoy artisanal flavor. With just a few hours of active time, you'll have a crusty, flavorful loaf perfect for any meal. Whether you're making sandwiches, pairing with soups, or simply enjoying it with butter, this bread delivers on both taste and convenience.
The no-starter method makes sourdough accessible to all bakers, while the quick-rise technique ensures you're not left waiting. Experiment with the variations to create your own signature loaf. Share this recipe with fellow bakers and make it a staple in your kitchen!
