Sourdough Irish Soda Bread

4.73 from 11 votes

A sourdough take on a traditional Irish quick bread, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess.

Prep Time10

Cook Time1

Course: Breads, sides

Cuisine: Irish

Keyword: discard recipes, easy sourdough bread, sourdough discard bread

Servings: servings

Author: Lisa Bass

Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter cold, cut into small pieces
1 ½ cups buttermilk
1 egg
2 tablespoons cane sugar
½ cup sourdough starter discard If using active starter use 113 g

US Customary - Metric

Instructions

Begin by preheating your oven to 400℉.
Prepare a baking sheet by lining it with parchment paper.
Add the flour, baking soda, and salt to your large bowl, stirring well to combine.
Chop the cold butter into small pieces, then add it to the dry ingredients.
Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.
In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.
Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don't want to overmix.
Turn out the dough on a clean work surface and form it into a round loaf.
Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly.
Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking.
Bake time will depend on how wide or how tall the loaf is shaped.
Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

Notes

If you don't have buttermilk, you can make your own by adding a spoonful of lemon juice or white vinegar to milk. It won't be as thick as buttermilk, but it's a great substitute and will perform the job well.
This recipe is pretty adaptable as far as flavor profiles go. Modify the seasonings, spices, and add-ins to fit the occasion. Easily make it sweeter or more savory. Some typical pairings are raisins and caraway seeds or cranberries and citrus zest. If you're adding dried fruit at the end, gently fold it in with a spatula to avoid working the dough too much.
You can use sourdough discard or active starter for this recipe. Discard will add a stronger tangy flavor to the bread than active.
Don't overmix the dough, but stir only until it all just comes together. Some lumps are okay, and this will keep the crumb tender.

Nutrition