The Starter Jar's Best Sourdough Discard Beer Bread: A Quick & Flavorful Loaf
Learn to make the best sourdough discard beer bread with The Starter Jar's easy recipe. Quick, flavorful, and perfect for beginners. Utilize your starter discard today! — Published October 6, 2026 at 6:04 AM UTC.
Ingredients
- 200g sourdough starter (discard or active)
- 240g all-purpose flour (about 2 cups)
- 50g granulated sugar (about 1/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 355ml beer of choice (1 standard bottle or can, room temperature)
- 60g unsalted butter, melted (about 1/4 cup)
Instructions
Step 1
Preheat your oven to 175°C (350°F) and lightly grease a standard 9x5 inch loaf pan.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Step 3
Pour the sourdough starter discard into the bowl with the dry ingredients.
Step 4
Slowly add the room temperature beer to the mixture, stirring gently with a spatula or wooden spoon until just combined.
Step 5
Mix only until no dry streaks of flour remain; overmixing can lead to a tough bread.
Step 6
Pour the batter into your prepared loaf pan, spreading it evenly.
Step 7
Drizzle the melted unsalted butter evenly over the top of the batter in the pan.
Step 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 10
Slice and serve your delicious sourdough discard beer bread warm or at room temperature, perhaps with butter or cheese.
