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A loaf of sourdough Irish soda bread cut into slices. One of the slices has butter on it and there is a butter knife laying next to the loaf.
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5 from 2 votes

Sourdough Irish Soda Bread

This Sourdough Irish Soda Bread has a soft, tender crumb and a crusty, golden-brown exterior with a chewy texture. It’s made with sourdough discard for a unique twist on the traditional Irish recipe - perfect for St. Patrick’s Day!
Course Bread, Side Dish
Cuisine Irish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16 slices
Calories 132kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 4 cups (480 grams) all-purpose flour
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (4 grams) kosher salt
  • 1 ¾ cups (420 mL) buttermilk
  • ½ cup (100 grams) sourdough starter discard

Instructions

  • Preheat your oven to 425°F. Line a rimmed baking sheet or cast iron skillet with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well combined.
    4 cups (480 grams) all-purpose flour, 1 teaspoon (6 grams) baking soda, 1 teaspoon (4 grams) kosher salt
  • Create a well in the center of the dry ingredients. Pour in the buttermilk and sourdough discard.
    1 ¾ cups (420 mL) buttermilk, ½ cup (100 grams) sourdough starter discard
  • 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.
  • 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.
  • 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.
  • Once baked, transfer the bread to a wire rack and let it cool for 30 minutes before slicing. Serve warm with butter.

Notes

  • Buttermilk Substitution: Mix 5 ¼ teaspoons of lemon juice or vinegar with 1 ¾ cups of regular milk and let sit for 5-10 minutes.
  • Storage: Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 26g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 226mg | Fiber: 1.5g | Sugar: 2.5g
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.