Sourdough Discard Recipes: Creative and Delicious Ways to Use Your Sourdough Discard

Sourdough baking has seen a surge in popularity, with home bakers everywhere nurturing their sourdough starters and enjoying the tangy, chewy bread it produces. However, along with the joy of sourdough baking comes the inevitable sourdough discard—a byproduct that many bakers find themselves tossing out during the feeding process. But what if I told you that this so-called “waste” can be turned into something delicious? In this comprehensive guide, we’ll explore a variety of sourdough discard recipes that are as tasty as they are easy to make.

What is Sourdough Discard?

Before we dive into the recipes, let’s take a moment to understand what sourdough discard is. Sourdough discard is the portion of your sourdough starter that you remove before feeding it. This discard contains flour, water, and natural yeast and bacteria that develop during the fermentation process. While it’s not as active as a fed starter, it still has plenty of flavor and can be used in various recipes, reducing waste and adding a unique tang to your dishes.

Why Use Sourdough Discard?

Using sourdough discard in your cooking and baking has several benefits:

1. Minimizes Waste: Instead of throwing away the discard, you can use it to create new dishes, making your sourdough baking more sustainable.
2. Adds Flavor: The discard imparts a subtle tanginess that enhances the flavor profile of many recipes.
3. Versatility: Sourdough discard can be used in a wide range of recipes, from pancakes and waffles to crackers and pizza dough.

Essential Tips for Working with Sourdough Discard

Before we jump into specific recipes, here are some tips to keep in mind when using sourdough discard:

• Use It Fresh: Sourdough discard is best used within a few days of being removed from the starter. Keep it in the refrigerator if you don’t plan to use it right away.
• Consistency Matters: Depending on how hydrated your starter is, the consistency of the discard can vary. If it’s too runny, you may need to adjust the liquid content in your recipes.
• Acidity Levels: The older the discard, the more acidic it becomes. This can add a stronger tang to your recipes, which might be desirable in some dishes but too overpowering in others.

Sourdough Discard Recipes to Try

Now that you understand the basics, let’s explore some delicious and creative sourdough discard recipes. These recipes will help you make the most of your discard while treating your taste buds to something special.

1. Sourdough Discard Pancakes

Pancakes are a classic breakfast favorite, and adding sourdough discard to the batter gives them a unique tang and extra fluffiness. Here’s how to make them:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the sourdough discard, egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy.
4. Heat a griddle or frying pan over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
6. Serve warm with butter, syrup, or your favorite toppings.

2. Sourdough Discard Crackers

Sourdough discard crackers are a great way to use up your discard while creating a crunchy, flavorful snack. These crackers are perfect for serving with cheese, dips, or just on their own.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Optional: herbs, seeds, or grated cheese for flavoring

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until a dough forms.
3. Divide the dough in half and roll out each half on a lightly floured surface until it’s about 1/8 inch thick.
4. Transfer the rolled dough to the prepared baking sheet and score it into squares or rectangles with a knife or pizza cutter.
5. Sprinkle with additional salt, herbs, seeds, or cheese if desired.
6. Bake for 20-25 minutes, or until the edges are golden brown and the crackers are crispy.
7. Allow the crackers to cool completely before breaking them apart along the scored lines.

3. Sourdough Discard Pizza Dough

If you love homemade pizza, this sourdough discard pizza dough recipe is a must-try. The discard adds a depth of flavor to the crust that you won’t get with traditional pizza dough.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. Add the sourdough discard, warm water, and olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
6. Roll out the dough to your desired thickness and transfer it to a piece of parchment paper.
7. Add your favorite toppings and carefully transfer the pizza (with the parchment paper) onto the preheated stone or baking sheet.
8. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

4. Sourdough Discard Banana Bread

Banana bread is a comfort food classic, and adding sourdough discard gives it an extra moistness and a slight tang that complements the sweetness of the bananas.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the mashed bananas, sourdough discard, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Sourdough Discard Chocolate Chip Cookies

Who can resist a warm chocolate chip cookie? These sourdough discard chocolate chip cookies are chewy, flavorful, and the perfect way to use up your discard.

Ingredients:

• 1/2 cup sourdough discard
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Instructions:

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and sourdough discard.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

6. Sourdough Discard Muffins

Muffins are a quick and easy breakfast option, and adding sourdough discard to the batter gives them a moist texture and delicious flavor. You can customize these muffins with your favorite mix-ins like blueberries, chocolate chips, or nuts.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup melted butter or oil
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1 cup of your favorite mix-ins (e.g., blueberries, chocolate chips, nuts)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the sourdough discard, milk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in your desired mix-ins.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

7. Sourdough Discard Waffles

Waffles are a breakfast staple, and using sourdough discard in the batter adds a wonderful depth of flavor. These waffles are crispy on the outside and fluffy on the inside, making them the perfect way to start your day.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the sourdough discard, egg, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter may be slightly lumpy.
5. Lightly grease the waffle iron and pour the batter onto the preheated grid, spreading it out evenly.
6. Close the waffle iron and cook until the waffles are golden brown and crispy.
7. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

8. Sourdough Discard Scones

Scones are a delightful treat for breakfast or afternoon tea, and adding sourdough discard gives them a tender crumb and a slight tang. These scones can be customized with various flavorings such as dried fruit, nuts, or chocolate chips.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dried fruit, nuts, or chocolate chips

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In another bowl, combine the sourdough discard, cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. If using mix-ins, fold them in now.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut the dough into wedges or use a biscuit cutter to form individual scones.
7. Transfer the scones to the prepared baking sheet and brush the tops with a little extra cream or an egg wash.
8. Bake for 15-20 minutes, or until the scones are golden brown.
9. Allow the scones to cool slightly before serving.

9. Sourdough Discard Flatbread

Flatbread is a versatile and quick bread option that can be used for sandwiches, pizzas, or as a side to soups and stews. Using sourdough discard in the dough adds a delicious flavor and a nice chewiness to the bread.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons olive oil
• 1/2 cup warm water

Instructions:

1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Add the sourdough discard, olive oil, and warm water. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Divide the dough into 6-8 equal pieces and roll each piece into a ball.
5. Roll out each ball into a thin circle on a floured surface.
6. Heat a skillet or griddle over medium heat and lightly grease it with oil.
7. Cook each flatbread for 2-3 minutes on each side, until golden brown and puffed.
8. Serve warm with your favorite toppings or fillings.

10. Sourdough Discard Cinnamon Rolls

Cinnamon rolls are a decadent treat, and adding sourdough discard to the dough gives them an extra layer of flavor. These rolls are soft, fluffy, and perfect for a special breakfast or dessert.

Ingredients:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1 large egg
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• Optional: cream cheese frosting for topping

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. Add the sourdough discard, warm milk, melted butter, and egg. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Roll out the dough into a rectangle on a lightly floured surface.
6. Spread melted butter over the dough and sprinkle with brown sugar and cinnamon.
7. Roll the dough up tightly, starting from one long side, and cut into 12 equal pieces.
8. Place the rolls in a greased baking dish and let them rise for another 30 minutes.
9. Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes, or until golden brown.
10. If desired, top the warm rolls with cream cheese frosting before serving.

Conclusion

Sourdough discard doesn’t have to be thrown away—in fact, it can be a valuable ingredient in a variety of delicious recipes. From breakfast favorites like pancakes and waffles to indulgent treats like cookies and cinnamon rolls, sourdough discard can be used to create an array of flavorful dishes. By incorporating these sourdough discard recipes into your baking routine, you’ll not only reduce waste but also discover new ways to enjoy the unique tangy flavor that sourdough offers.

Happy baking!