Sourdough Soda Bread is the shortcut loaf we all need from time to time: no kneading, no commercial yeast, no endless waiting around. Just mix, shape and bake. This version uses sourdough discard for extra flavour and tenderness, giving you a rustic loaf that tastes as if it took hours… but was actually on the table before your kettle boiled. The rosemary makes this Sourdough Irish Soda Bread fragrant, savoury and downright irresistible. It's a brilliant way to turn leftover starter into something you're genuinely excited to eat.
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Quick Sourdough Discard Bread
If you want homemade bread without committing to the full sourdough routine, this is the type of quick bread for you ("I-need-bread-now" kind of loaf of bread). Soda bread typically gets its lift from an acidic ingredient (buttermilk, sour milk or lemon juice) reacting with bicarbonate of soda (baking soda), which works as the leavening agent.
In this sourdough version, the discard adds subtle tang and depth but isn't responsible for the bread rise - you still need baking soda to do the heavy lifting.
A bonus: the lactic acid and moisture in sourdough discard keep the loaf softer for longer than any traditional Irish soda bread recipe, though it's still best enjoyed on the day it's baked.
Ingredients and Substitutions
Here's everything you will need to make this easy recipe, perfect for St. Patrick's Day.
- Milk + lemon juice: Makes instant buttermilk. Use 175 ml buttermilk instead if you have it.
- Sourdough discard (not overly old): Adds flavour and tenderness. Avoid sourdough starter discard more than 2-3 days old with hooch forming; it can taste sharp. Active sourdough starter can also be used.
- Egg: Gives richness and helps bring everything together.
- Unsalted Butter (melted + cooled): For tenderness and flavour.
- Plain flour / all-purpose flour: Soft wheat flour works better than strong bread flour here. You can swap 25-50% for whole wheat flour for a heartier crumb.
- Bicarbonate of soda (baking soda): The primary rising agent, so don't skip it.
- Fresh rosemary: Deliciously fragrant. Swap for thyme or caraway seeds. Or have a look at the "Variations" section for other suggestions. Loving rosemary in your sourdough? Try our Overnight Sourdough Focaccia With Potatoes and Rosemary or simple Rosemary Sourdough Focaccia next time!
- Sugar + sea salt: A touch of sweetness balances the herbs and promotes the browning of the crust. Reduce or omit sugar for a more savoury loaf.
Wait, But Where is The Buttermilk? Mixing lemon juice and milk makes sour milk, which is used in place of buttermilk in this recipe. If you have buttermilk, simply use 170g of it instead of milk and lemon juice.
Flavoured Sourdough: How, When and What Mix-Ins To Add To Your Sourdough?
Discover a variety of mix-ins and learn how they affect hydration and bulk fermentation, master the art of substituting water with coffee and tea, and explore a plethora of creative mix-in ideas. Plus, get 2 exclusive bonuses that will inspire you to create the most flavoursome and unique sourdough!
Step-By-Step Method
1. Heat the oven. Preheat to 190°C Fan. Line a prepared baking sheet or warm a cast-iron skillet.
2. Make the buttermilk mix. Combine milk + lemon juice in a medium bowl; rest 5 minutes. Stir in sourdough discard + egg. Mix in melted butter.
3. Combine dry ingredients. In a large bowl, whisk flour, sugar, salt, bicarbonate of soda and rosemary.
4. Bring dough together. Pour wet ingredients into the flour mixture. Stir with a wooden spoon until just combined into a shaggy mixture.
5. Shape + score. Tip onto parchment paper, form a rough ball, and score a deep cross on the top of the dough with a sharp knife.
6. Bake. Bake 45-50 minutes, until golden brown and a cake tester comes out clean.
7. Cool. Transfer to a wire rack and let the bread cool for at least 30 minutes. Slice once warm-ish; piping hot soda bread is crumbly!
Recipe Tips For Best Results
- Use discard within 2-3 days. Very old discard can overpower the flavour.
- Don't overwork the dough. This isn't kneaded like classic sourdough. Minimal mixing = tender crumb.
- Score deeply. The deep cross helps heat reach the centre.
- Shape gently. Just enough to form a ball - no kneading needed.
- Cut into wedges when warm. Warm soda bread is harder to slice; wedges are the easy option and perfect with soups + stews.
This is one of the most beginner-friendly sourdough discard recipes out there - an easy soda bread that never fails.
Variations
- Sweet brunch version. Add orange zest, a little extra sugar + dried cranberries or sultanas. Serve with butter + jam.
- Giant Scone: Double the sugar and add a large handful of sultanas or raisins.
- Caraway or fennel. Add 2 tablespoon caraway seeds for a traditional Irish twist.
- Herby soda bread. Swap rosemary for thyme or parsley.
- Brown soda bread. Swap 25 % the white flour for whole wheat flour - more rustic, more nutty.
What's your favourite sourdough Irish soda bread variation?
What To Serve With Irish Sourdough Soda Bread?
Serving Suggestions
This is a great recipe that will come in handy for whatever the meal or occasion:
- Smeared with homemade butter
- Warm with hearty soup or stew
- Toasted under the grill
- With smoked salmon + cream cheese
- Simply plain with a cup of tea
Another delicious way to serve sourdough soda bread (sweet or savoury) is to serve it alongside a cheese board with chutneys and jams, or simply dip it into Baked Camembert!
Best served slightly warm or at room temperature, ideally still the same day it's baked. The best part is how fast it disappears.
Storage
Sourdough soda bread is best enjoyed fresh on the day of baking. But if you have leftovers, store it in an airtight container for 1-2 days. To freeze, wrap leftover sourdough bread in aluminium foil or plastic wrap and place in freezer bags, then freeze for up to 2 months.
Defrost at room temperature and reheat briefly in the oven.
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
More Sourdough Discard Recipes
Looking for more brilliant ways to use leftover sourdough starter? Here are some delicious sourdough discard recipes to help you put every spoonful to good use. I'll link my favourites below.
Sourdough Soda Bread
Ingredients
- 150 ml (⅔ cups) milk
- 20 ml (1½ tablespoon) lemon juice
- 200 g (0.85 cups) sourdough discard 100% hydration
- 1 egg large
- 60 g (2.12 oz) butter melted and slightly cooled
- 400 g (3¼ cups) plain flour all-purpose flour
- 20 g (2 tablespoon) white sugar
- 1 ½ teaspoon salt
- 1 teaspoon bicarbonate of soda baking soda
- 2 tablespoon fresh rosemary finely chopped
Instructions
- Preheat the oven to 190°C Fan.
- In a medium bowl, or a measuring jug, mix together milk and lemon juice and set aside to thicken (you may use 175 ml of buttermilk instead).
- Add sourdough discard and an egg, and beat gently to combine.
- Add slightly cooled melted butter and mix again.
- In a separate large mixing bowl, combine flour, sugar, salt, bicarbonate of soda (baking soda) and rosemary.
- Add the wet ingredients into the dry ingredients and mix briefly to combine.
- Tip the mixture onto a work surface, knead just enough to form a rough ball, and transfer it onto a sheet of baking parchment.
- Slide the bread onto a baking tray, or a cast iron skillet, score the top of the dough and bake in the centre of the oven for 45-50 minutes.
- Transfer the sourdough soda bread onto a wire rack to cool down for at least 30 minutes before slicing. It is best enjoyed slightly warm or at room temperature on the day that it is baked!
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