What Can I Use My Sourdough Discard For?

Sourdough baking has become a popular hobby, with people all over the world nurturing their starters and enjoying the process of creating delicious, tangy loaves of bread. However, one of the most common challenges for sourdough bakers is “What Can I Use My Sourdough Discard For?. Every time you feed your starter, you’re left with a portion of unfed starter, known as sourdough discard. While some might be tempted to throw it away, there are actually countless creative and delicious ways to use it.

In this comprehensive guide, we’ll explore a variety of ways to make the most of your sourdough discard. Whether you’re looking to reduce waste or add a unique flavor to your dishes, these ideas will inspire you to get the most out of your sourdough journey.

Understanding Sourdough Discard

Before diving into the various uses for sourdough discard, it’s important to understand what it is and why it’s so versatile. Sourdough discard is the portion of your sourdough starter that you remove before feeding it with fresh flour and water. While it’s not as active as a fed starter, sourdough discard still contains wild yeast and beneficial bacteria, which can impart a tangy flavor and tender texture to many baked goods and recipes.

Why Should You Use Sourdough Discard?

Using sourdough discard has several benefits:

1. Reduce Waste: Instead of throwing away the discard, you can repurpose it in various recipes, reducing kitchen waste.
2. Add Flavor: Sourdough discard brings a subtle tangy flavor to dishes, enhancing the taste of both sweet and savory recipes.
3. Experiment with Recipes: Incorporating sourdough discard into your cooking allows you to experiment with new flavors and textures in everyday dishes.

What Can I Use My Sourdough Discard For? Creative and Delicious Ideas

Now that we know why sourdough discard is worth saving, let’s explore the various ways you can use it in your kitchen.

1. Sourdough Discard Pancakes

One of the most popular ways to use sourdough discard is in pancakes. The discard adds a delightful tang and makes the pancakes extra fluffy. This recipe is quick and easy, perfect for a weekend breakfast treat.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla.
3. Gently combine the wet and dry ingredients, stirring until just mixed—don’t overmix! The batter should be slightly lumpy.
4. Heat a greased griddle or frying pan over medium heat.
5. Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on top and edges set, then flip and cook until golden brown.
6. Serve warm with butter, syrup, or your favorite toppings! Enjoy!

2. Sourdough Discard Waffles

Like pancakes, waffles are a great way to use up your sourdough discard. These waffles are crisp on the outside, fluffy on the inside, and have a deliciously tangy flavor.

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.

3. Sourdough Discard Crackers

Ingredients:

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

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix sourdough discard, flour, olive oil, and salt until a dough forms.
3. Divide the dough in half and roll each portion out on a floured surface to about 1/8 inch thick.
4. Transfer rolled dough to the baking sheet and score into squares or rectangles.
5. Sprinkle with extra salt, herbs, seeds, or cheese if desired.
6. Bake for 20-25 minutes until edges are golden and crackers are crispy.
7. Let cool completely before breaking apart.

4. Sourdough Discard Banana Bread

Ingredients:

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

Instructions:

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

5. Sourdough Discard Pizza Dough

Ingredients:

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

Instructions:

1. In a bowl, mix flour, salt, sugar, and yeast.
2. Add sourdough discard, warm water, and olive oil. Mix to form a dough.
3. Knead on a floured surface for 5-7 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled.
5. Preheat oven to 475°F (245°C) and heat a pizza stone or baking sheet.
6. Roll out dough to your desired thickness and place on parchment paper.
7. Add toppings and transfer pizza (with parchment) onto the preheated surface.
8. Bake for 10-12 minutes until crust is golden and cheese is bubbly.

6. Sourdough Discard Muffins

Ingredients:

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

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix sourdough discard, milk, melted butter, egg, and vanilla.
4. Combine wet and dry ingredients, stirring until just mixed—don’t overmix!
5. Fold in mix-ins if using.
6. Divide batter evenly among muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

7. Sourdough Discard Flatbread

Flatbread is a quick and easy bread option that can be used for sandwiches, pizzas, or as a side to soups and stews. The addition of sourdough discard gives the flatbread a nice chewiness and depth of flavor.

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.

8. Sourdough Discard Chocolate Chip Cookies

Sourdough discard adds a subtle tang to these classic chocolate chip cookies, enhancing the sweetness of the chocolate and giving the cookies a chewy texture.

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.

9. Sourdough Discard Cinnamon Rolls

Cinnamon rolls are a sweet and indulgent treat, and using sourdough discard in the dough adds a rich depth of flavor. These rolls are soft, fluffy, and perfect for breakfast or dessert.

Ingredients:

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

Instructions:

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

10. Sourdough Discard Scones

Scones are a delightful treat for breakfast or tea time, and sourdough discard gives them a soft, flaky texture with a subtle tang. Customize with your favorite mix-ins like dried fruit, nuts, or chocolate chips.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In another bowl, mix sourdough discard, cream, egg, and vanilla.
5. Pour wet ingredients into dry ingredients and mix until just combined. Fold in mix-ins if using.
6. Turn dough onto a lightly floured surface and shape into a 1-inch thick round. Cut into wedges or use a biscuit cutter.
7. Transfer scones to the baking sheet and brush tops with extra cream or egg wash.
8. Bake for 15-20 minutes, until golden brown.
9. Let cool slightly 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, it can be used to create an array of flavorful dishes. By incorporating these 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!