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Easy Sourdough Discard Beer Bread

Close-up of a sliced sourdough beer bread showing the open, airy crumb texture on a white plate.
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Make a moist, tangy loaf using your sourdough discard and your favorite beer. This quick bread bakes up rustic and flavorful.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup sourdough discard (unfed starter)
  • 1 cup beer (lager or pale ale works well)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, combine the sourdough discard and the beer. Mix gently.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Stir in the melted butter until incorporated.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Use a room temperature beer for the best results in this quick bread recipe.
  • For an artisan style beer bread, you can sprinkle coarse sugar on top before baking.
  • This bread pairs well with savory dishes or slathered with salted butter.

Nutrition

Find it online: https://blissbatter.com/sourdough-beer-bread-recipe/