Sourdough Discard

If like me, you don’t bake sourdough breads often enough and end up having sourdough discards which you don’t want to waste, there are actually lots of recipes to use these up.

I came across this recipe posted by Autumn Diary which seemed like something my kids may like, hence I gave it a try and converted it using my favourite kitchen helper, the Thermomix. Truly, it was very easy and a success even on first attempt.

Instead of making sausage rolls, I used Korean luncheon meat, for several reasons. Firstly, I happen to have some in the pantry, secondly I prefer these varieties as the taste is less strong versus the other varieties, less salty and most of all the shape is easy to manipulate in shaped buns versus the round type which I end up having weird sized ends.

And rather than making it the usual boring bun shapes that I do, I thought why not try the trendy woolly bread? So, here in its woolly bun shape, my sourdough discard luncheon meat soft bun using Autumn Diary’s recipe converted to my trusty Thermomix method.

I can’t tell you if you will like it, but my boy who claims he doesn’t like breads, couldn’t help but ate 1 right after dinner, and couldn’t wait to have his breakfast the next day. Either the luncheon meat, or the buns were good but having said that, he would usually just dig into the bun fillings and discard half of the breads but not these. So, I wish to share this recipe for those who would love to make them with your Thermomix.


They remain soft the next day, and makes good lunch box treats for the kiddos or to bring to the office since you do not necessarily need to reheat these.

Sourdough Discard Luncheon Meat Soft Bun

Using sourdough discard, this soft bun with a savoury filling is delicious even the next day
Prep Time 4 hrs
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 8


  • Thermomix


  • 250 g Bread Flour, I use Japanese Prima Bread Flour
  • 200 g sourdough discard I used rye sourdough discard
  • 70 g milk
  • 50 g whipping cream/cooking cream
  • 30 g sugar
  • 5 g salt
  • 30 g butter


  • In the TM Bowl, mix in all ingredients except the butter. 30secs/Sp3
  • Add butter. Knead 5 mins
  • Rest dough for about 30 mins wrapped in Thermomat or leave in Thermoserver
  • Weigh and cut dough according to size preference. I used 50g
  • Preshape dough into round balls. Rest 15 mins
  • Shape to desired shape, buns for wrapping or long rope-shape to wrap around sausages
  • Leave in oven (without temperature) or cover with cloth to proof a further 3-4 hours until dough is ready to be baked. Dough will bounce back lightly when pressed.
  • Brush with egg wash and sprinkle with sesame seeds if desired.
  • Bake at 180C for 15-18 mins depending on oven and bun size.


Create your own filling variations:
Curry chicken & pototoes
Beef & onions
Sausage rolls
Chicken & potatoes
Char Siew & more
  • Reheat the buns prior to serving the next day if you prefer it warm & softer
Keyword Bread, Soft buns, Sourdough, Sourdough discard
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