Same Day Artisan Sourdough Discard Bread

Crispy, Rustic & No Overnight Wait 🍞✨🌿Got sourdough discard sitting in the fridge and no time to wait overnight? This Same-Day Sourdough Discard Artisan Bread is the perfect go-to. With a quick rise and a quick mix in the stand mixer, you’ll have a warm, crusty loaf by dinnertime—no long fermentations or complicated steps needed.

It’s got that golden, crackly crust and a soft, slightly tangy center thanks to the discard. Perfect for dipping in soups, slathering in butter, or pairing with your favorite jam. Has the delicious flavors of sourdough but with the convenience of yeast.

Why You’ll Love This Bread

✔ Uses Up That Extra Discard – No waste, just goodness✔ Ready in a Single Day – From bowl to table in a few hours✔ Kneads in the Mixer – Easy cleanup and hands-off✔ Crusty Outside, Soft Inside – Bakery vibes, no overnight rise

The Recipe: Same-Day Sourdough Discard Artisan Bread

Ingredients:

• 1 cup (240g) sourdough discard (room temp or cold)

• 1 ½ cups (360g) warm water

• 4 cups (480g) all-purpose or bread flour

• 1 ½ tsp salt

• 1 tsp instant yeast

📌 Note: Depending on the consistency of your discard, you may need to add a little more flour or water as you mix. Thick discard may require extra water, while runnier discard might need more flour to form a workable dough.

Instructions:

1. In the bowl of a stand mixer, whisk together the sourdough discard, warm water, and yeast.

2. Add the flour and salt. Mix on low speed with the dough hook attachment until combined, then knead on medium-low for about 5 minutes. The dough should be smooth and slightly sticky, but pull away from the sides of the bowl able to form a ball.

3. Cover the bowl and let the dough rise at room temperature for 1.5 to 2 hours, or until doubled.

4. Lightly flour your counter and turn out the dough. Shape into a round boule by folding the edges inward, then flipping seam-side down.

5. Rest for 30–45 minutes while the oven preheats to 450°F. If using a Dutch oven, place it in the oven to preheat as well.

6. Once ready, place the dough on parchment paper, score the top with a sharp knife or bread lame.

7. Bake in the Dutch oven (or on a baking sheet with steam) for 30 minutes covered, then 15 minutes uncovered, until golden brown and crusty.

8. Cool on a wire rack for at least 30 minutes before slicing.

Tips & Serving Suggestions

🌿 Mix in rosemary, garlic powder, or everything bagel seasoning🧈 Serve with salted butter, whipped cream cheese, or tomato soup🧊

Why This Bread is My Favorite Last-Minute BakeIt’s fast, flexible, and makes the most of every bit of your starter. You don’t have to commit to an overnight process to enjoy rustic homemade bread. This one’s truly weeknight-worthy.

If you try it, tag me on Instagram @Weeknight_Homemaker—your beautiful loaves deserve to be seen!

Warm wishes & crusty slices,

Lauren 💕