Before we dig into this golden, garlicky masterpiece, let me say—thank you for stopping by. Whether you’re a seasoned sourdough lover or someone trying to make the most of that bubbling jar of starter discard in the fridge, I’m so happy you’re here. This one’s for all of us who hate waste and love flavor. ❤️
This Garlic, Herb & Parmesan Sourdough Discard Quick Bread is the savory quick fix your dinner table didn’t know it needed. Warm, aromatic, and tender, it’s packed with nutty Parmesan, garlic, and herbs—just bursting with flavor. Bonus? There’s no kneading, no rising, and no yeast drama.
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What Is Sourdough Discard Quick Bread?
This isn’t your classic sandwich loaf—it’s more like a savory tea cake with structure. Made with unfed sourdough starter (aka discard), this quick bread rises from baking powder and soda, so there’s zero wait time. You mix, bake, and in under an hour, you’ve got a golden loaf perfect for slicing, toasting, dipping, or devouring warm with butter. 🤤
Why You’ll Love This Bread
- ✅ No rise time – Bake it straight away!
- ✅ Repurposes sourdough discard – No waste here.
- ✅ Savory, cheesy, garlicky goodness – Need we say more?
- ✅ Versatile pairing – Goes with soups, salads, pasta, and more.
- ✅ Freezer-friendly – Make it once, enjoy it twice!
What It Tastes Like
Think: a cross between garlic bread and a soft cheese biscuit. It’s tender inside with a beautifully golden, cheesy crust. The garlic and herbs add warmth and depth, and the sourdough gives just the tiniest tang, rounding everything out.
Benefits of This Recipe
- Helps you use up sourdough discard.
- Comes together in one bowl—minimal dishes!
- Ready in under an hour.
- Easily customizable with your favorite cheeses or spices.
- Great for batch baking and freezing.
Ingredients
Here’s what you’ll need:
- 1 cup sourdough discard (unfed, straight from the fridge is fine)
- 1¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder (or 1 fresh garlic clove, minced)
- 1 teaspoon dried Italian herbs (or mix oregano, basil, thyme)
- ¾ cup grated Parmesan cheese (plus extra for topping)
- 2 large eggs
- ⅓ cup olive oil
- ¾ cup buttermilk (or ¾ cup milk + 1 tsp vinegar/lemon juice)
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Whisk and spatula
- 8.5 x 4.5-inch loaf pan
- Parchment paper (optional but helpful)
- Cooling rack
- Toothpick or cake tester
Ingredient Substitutions & Additions
🧈 Swap olive oil for melted butter for extra richness
🧄 Add roasted garlic for deeper flavor
🧀 Try shredded cheddar, gruyère, or asiago in place of Parmesan
🌿 Use fresh herbs if you have them (triple the amount)
🌶️ Add a pinch of red pepper flakes for a kick
How to Make Garlic, Herb & Parmesan Quick Bread
Step 1: Preheat the Oven
Preheat to 350°F (175°C). Grease or line your loaf pan with parchment.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Pepper
- Garlic powder
- Dried herbs
Then stir in the grated Parmesan so it’s evenly coated with flour.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Olive oil
- Sourdough discard
- Buttermilk
Whisk until smooth and well combined.
Step 4: Mix It All Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix—it’s okay if the batter is a little lumpy.
Step 5: Bake the Loaf
Pour into the loaf pan and smooth the top. Sprinkle with a little extra Parmesan.
Bake for 40–45 minutes, until the top is golden and a toothpick comes out clean.
Step 6: Cool & Slice
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with butter, or let cool completely before slicing and storing.
What to Serve With This Bread
This quick bread is the MVP of savory sides. Pair it with:
- 🍝 Spaghetti, lasagna, or baked ziti
- 🍲 Creamy soups like tomato, mushroom, or potato leek
- 🥗 Big leafy salads with vinaigrette
- 🍗 Roast chicken or grilled meats
- 🧄 Or simply toast it and slather with garlic butter!
Tips for the Best Quick Bread
- Use discard that’s not too acidic – 2–7 days old is perfect.
- Don’t overmix the batter – it keeps the crumb tender.
- Use freshly grated cheese – it melts better and adds flavor.
- Line your loaf pan – for easy removal and even browning.
- Let it cool fully before slicing if you want clean cuts.
Storage Instructions
- Room Temperature: Wrap tightly and store up to 2 days.
- Fridge: Keeps well up to 5 days in an airtight container.
- Freezer: Slice, wrap individually, and freeze for up to 2 months.
To reheat: Toast slices or warm in the oven for 5–10 minutes.
Frequently Asked Questions (FAQ)
Can I use active sourdough starter instead of discard?
Yes! Just make sure it hasn’t been fed too recently so the flavor isn’t overpoweringly tangy.
Can I make this gluten-free?
Try using a 1:1 gluten-free all-purpose flour mix. Note: texture may vary slightly.
Can I make muffins instead of a loaf?
Absolutely! Divide into a greased muffin tin and bake at 350°F for 18–22 minutes.
What if I don’t have Parmesan?
Use another hard, salty cheese like Romano, Asiago, or even sharp cheddar.
Conclusion: Comfort, Flavor, and Zero Waste
This Garlic, Herb & Parmesan Sourdough Discard Quick Bread is everything we love in one loaf: cozy, flavorful, and easy to make. It’s the kind of bread that turns a simple dinner into something special—and helps you feel great about using every bit of your sourdough starter.
Baking a loaf soon?
👇 Share your results, tag me in your pics, and don’t forget to pin it on Pinterest—I love seeing what you create!
🧀 Approximate Nutritional Information (per slice, 10 slices total)
- Calories: 210
- Fat: 12g
- Carbs: 18g
- Protein: 6g
- Sugar: 1g
- Fiber: 1g
More Sourdough Discard Recipes You’ll Love:
- [Cheddar & Chive Sourdough Discard Muffins]
- [Cinnamon Swirl Sourdough Discard Pancakes]
- [Savory Sourdough Discard Waffles with Herbs & Cheese]
- [Chocolate Chip Sourdough Discard Banana Bread]
Here’s to less waste, more flavor, and every slice being just right. 🥖💛
