What Can I Use My Sourdough Discard For? A Comprehensive Guide to Creative and Delicious Uses

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 figuring out what to do with the sourdough discard. 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 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 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

Sourdough discard crackers are a savory, crunchy snack that’s perfect for dipping or enjoying with cheese. They’re easy to make and can be flavored with herbs, seeds, or cheese.

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.

4. Sourdough Discard Banana Bread

Banana bread is a beloved classic, and adding sourdough discard gives it a moist, tender crumb with a hint of tanginess 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 Pizza Dough

Transform your pizza night with a sourdough discard pizza dough that has a wonderful chew and a slightly tangy flavor. This dough is easy to make and can be used for any type of pizza.

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.

6. Sourdough Discard Muffins

Muffins are a versatile breakfast or snack option, and using sourdough discard in the batter adds a delightful moistness and flavor. 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 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 decadent treat, and adding sourdough 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.

10. 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.

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!