Simple Sourdough Irish Soda Bread

At its most basic, Irish soda bread is made with just 4 ingredients - soft wheat flour, buttermilk, baking soda, and salt. The dough is shaped into a rounded, slightly flat mound on a tray and marked with a cross before baking. This cross shape not only helps the bread expand in the oven but also allows the fairies out (according to Irish folklore).

Today, Irish soda bread comes in many variations. Some recipes include sugar, butter, and eggs, while others feature mix-ins like caraway seeds, dried currants, or orange zest. In this recipe, I've added sourdough discard while keeping the other ingredients simple and traditional.

This sourdough discard Irish soda bread recipe requires just 5 ingredients and takes less than 1 hour to make. With a soft, tender crumb and a crusty, scraggly exterior, this bread has a slight chew to it. It's the perfect accompaniment to corned beef and cabbage for your St. Patrick’s Day feast this March.

Using unfed sourdough starter in Irish soda bread adds moisture and a subtle tangy flavor. It’s not fermented or used for leavening in this recipe. Instead, it offers a sustainable way to repurpose your sourdough discard and reduce food waste.

Today, I’m walking you through how to make this simple sourdough Irish soda bread, including which ingredients to use, tips for success, and some ways you can customize this easy sourdough discard recipe to make it your own.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- Irish soda bread and sourdough are a perfect pair. The tangy notes of unfed sourdough starter beautifully complement the sourness of buttermilk. Both increase the overall acidity, helping the baking soda leaven the bread.
• All-Purpose Flour- Using all-purpose flour gives this homemade sourdough Irish soda bread a tender crumb. You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Buttermilk- Buttermilk adds moisture and tanginess to the bread. As an acidic ingredient, it reacts with the baking soda to help the bread rise. If you don't have buttermilk, substitute it by adding 1 tablespoon of lemon juice or vinegar per 1 cup of milk and letting it sit for 5-10 minutes.
• Baking Soda- A leavening agent that creates carbon dioxide bubbles in the presence of acidic ingredients like buttermilk and sourdough discard.
• Kosher Salt- Enhances the flavor of the bread.

How to Make Sourdough Irish Soda Bread

Here is how to make Irish soda bread with sourdough discard.

Step 1: Preheat oven. Preheat your oven to 425°F. Line a rimmed baking sheet or cast iron skillet with parchment paper.

Step 2: Combine dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.

Step 3: Add wet ingredients. Create a well in the center of the dry ingredients. Pour in the buttermilk and sourdough discard.

Step 4: Mix dough. Using a bowl scraper or your hands, gently mix the ingredients together until just combined. Be careful not to overmix, as this can make the bread tough. The dough should be slightly sticky and shaggy.

Step 5: Form loaf and score. Transfer the dough to the prepared baking sheet or skillet. Shape it into a round loaf. Use a knife to score a cross on the top of the dough, about ½ inch deep. This helps the bread expand while baking.

Step 6: Bake the bread. Bake for 35-45 minutes or until golden brown and the internal temperature of the bread reaches 190°F. If the top is browning too quickly, tent with aluminum foil.

Step 7: Cool and serve. Once baked, transfer the bread to a wire rack and let it cool for 30 minutes before slicing. Serve warm with butter.

Tips for Success

• Measure ingredients accurately. Use a kitchen scale to measure ingredients by weight for best results.
• Use fresh baking soda. Check the expiration date of your baking soda for optimal leavening.
• Don't overwork the dough. Avoid overmixing the dough, as this can lead to a tough, overly dense texture in the finished bread.
• Score the dough. Scoring the dough before baking helps the bread expand evenly in the oven and gives it a traditional look.
• Check for doneness. Use a food thermometer to check the internal temperature of the bread. It should reach 190°F when fully baked and sound hollow when knocking on the bottom of the loaf.
• Cool before slicing. Allow the bread to cool on a wire rack before slicing to prevent the bread from becoming gummy.

What to Serve with Sourdough Irish Soda Bread

Sourdough Irish soda bread pairs perfectly with a variety of cozy winter meals. Enjoy it alongside Irish-inspired classics like corned beef and cabbage, corned beef hash, or turkey shepherd's pie. Its rustic texture also pairs well with hearty braised meats, soups, and stews. Or simply serve it warm with homemade butter and jam.

How to Store

This Irish sourdough soda bread is best served warm and fresh out of the oven. However, it will stay good for about 2-3 days at room temperature in an airtight container or wrapped tightly in plastic wrap. After this time, it may begin to dry out. To prolong its shelf life, freeze it in slices for up to 3 months. 

When ready to enjoy, simply thaw it at room temperature or reheat slices in the oven for a few minutes to refresh them.

Frequently Asked Questions

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