Budget Sourdough Discard Potato and Herb Skillet Bread

Name: Budget Sourdough Discard Potato and Herb Skillet Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough discard, unfed and at room temperature, at room temperature; 1¼ cups (155 g) all-purpose flour; ¾ teaspoon (5 g) salt; ¼ teaspoon (1½ g) baking soda; ½ cup (120 ml) water; 3 tablespoons (43 g) unsalted butter; 10 ounces (285 g) waxy potatoes (such as Yukon Gold), diced into ½-inch cubes; 1 tablespoon (3 g) fresh rosemary, finely chopped; 1 tablespoon (3 g) fresh thyme, leaves stripped from stems; to taste black pepper, freshly ground

From the MyKitchenBank Kitchen

A rustic skillet bread made with sourdough discard, creating a tender crumb with crispy edges. Studded with tender potatoes and fragrant rosemary and thyme, this budget-friendly bread bakes entirely in a cast-iron skillet for deep golden color and wonderful texture. Perfect for weeknight dinners or whenever you need to use up your sourdough discard.

Prep: 15 min
Cook: 35 min
Wait: 50 min
Total: 1 hr 40 min
Makes: 1 skillet bread (6–8 wedges)

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Steps

Before you start

Measure your sourdough discard at room temperature
Preheat your oven to 400°F (200°C) 10 minutes before baking
Have a 10–12 inch cast-iron skillet ready

1
Mix dough base
- In a large bowl, combine 1 cup sourdough discard, 1.25 cups all-purpose flour, ¾ teaspoon salt, and ¼ teaspoon baking soda.
- Stir with a wooden spoon until just combined.
- Add ½ cup water and mix until you have a thick, shaggy dough.
- Do not overmix; a few lumps are fine.
- Let the dough rest for 10 minutes at room temperature.
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Ready when: Dough is thick and shaggy with some visible flour mixed in
Tip: Do not knead this dough; it should remain rough. Overmixing will make the crumb tough.
2
Prepare skillet and potatoes
- Place a 10–12 inch cast-iron skillet on the stovetop over medium-high heat.
- Add 3 tablespoons butter and let it melt and foam.
- While the butter heats, dice 10 ounces waxy potatoes into ½-inch cubes (leave the skins on for budget-friendly texture).
- Once the butter is foaming, add the diced potatoes and cook for 4–5 minutes, stirring frequently, until the potatoes just start to soften on the outside and turn light golden at the edges.
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Ready when: Potatoes show light golden color at edges and are partially softened
Tip: Cut potatoes as evenly as possible so they cook at the same rate. If they are too large, they won't cook through before the bread is done.
3
Add herbs and dough to skillet
- Remove the skillet from heat.
- Stir in 1 tablespoon finely chopped fresh rosemary and 1 tablespoon fresh thyme leaves.
- Scoop the entire dough mixture onto the potatoes in the skillet, spreading it gently with a spatula to fill the pan and nestle the potatoes throughout.
- The dough will not cover the skillet completely; it will be thick and lumpy.
- Season the top with freshly ground black pepper to taste.
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Ready when: Dough is distributed over potatoes and herbs are visible
Tip: Let the potatoes cool for a moment before adding the cold dough so the skillet temperature stays high enough for a good sear on the bottom.
4
First rise
- Let the dough rise, uncovered, at room temperature for 30 minutes.
- The dough will puff slightly and the potatoes will release some steam.
- You should see the dough beginning to rise at the edges.
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Ready when: Dough has risen slightly and appears less dense
Tip: If your kitchen is cold (below 70°F), the rise will take 35–40 minutes instead.
5
Bake the skillet breadOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Place the cast-iron skillet (with dough and potatoes) in the preheated oven and bake for 30–35 minutes.
- The top should turn deep golden brown and the bread should smell fragrant.
- The sides and bottom will be crispy.
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Ready when: Top is deep golden brown; bread springs back when gently pressed; potatoes are fork-tender
Tip: If the top browns too quickly (before 25 minutes), loosely tent it with foil for the remaining time. Cast iron conducts heat aggressively, so monitor the sides and bottom.
6
Cool and serve
- Remove the skillet from the oven using an oven mitt.
- The skillet will be very hot.
- Let the bread cool in the skillet for 5 minutes, then run a knife around the edges to loosen it.
- Turn it out onto a cutting board, or serve it directly from the skillet in wedges.
- The bread is best served warm or at room temperature.
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Ready when: Bread is cool enough to touch and easily loosens from the skillet
Tip: If you slice it immediately while very hot, it will crumble. A 5-minute rest allows the crumb to set enough to hold together cleanly.

Good to know

Tips

Sourdough discard can vary in strength and hydration; if your dough feels too dry after resting, add 1 tablespoon water at a time and stir until it reaches a thick pancake-like consistency.
Cast iron is essential here—it browns the bottom beautifully and distributes heat evenly. If you don't have one, a 10–12 inch ovenproof skillet or cake pan will work, but the texture will be less crispy.
For extra flavor, brown the butter in the skillet before adding potatoes so it becomes nutty; this adds depth without extra ingredients.
This bread pairs wonderfully with soups, stews, or cheese and cured meats. It also makes good toast the next day.

Make ahead

You can prepare the dough mixture (through step 1) up to 4 hours ahead, then cover and refrigerate. Add it to the skillet and potatoes just before baking, extending the first rise to 40–45 minutes since the dough starts cold.

Storage & reheating

Store leftovers, covered, at room temperature for up to 2 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes. The bread may also be frozen for up to 1 month; thaw at room temperature and reheat as above. The texture will be slightly denser after freezing but still good.

Substitutions

fresh rosemary → 1 teaspoon dried rosemary. Dried rosemary is more potent; use half the amount and crush it between your fingers before adding.
fresh thyme → 1 teaspoon dried thyme. Dried herbs will be less bright but still flavorful. Mix into the dough early so they hydrate.
waxy potatoes (such as Yukon Gold) → any waxy potato variety (red potatoes, fingerling) or even parsnip. Avoid starchy russets as they break down into the dough. Root vegetables should be cut to the same ½-inch size.
unsalted butter → olive oil. Use the same weight (about 3 tablespoons or 45 ml olive oil). The flavor will be more Mediterranean, with less browning.