Sourdough Discard Recipes

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If you’re a fan of sourdough baking, you’re likely familiar with sourdough discard—the portion of starter that you remove before feeding it. Although this discard might seem like a waste, it’s actually a versatile ingredient that can be transformed into a variety of tasty sourdough discard recipes. Instead of throwing it away, why not turn it into something delicious and reduce waste in the process?

What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that you remove during the feeding process. It still contains active yeast and beneficial bacteria, which can enhance the flavor and texture of your baked goods. Understanding how to store and use your discard correctly can make a big difference in your sourdough discard recipes.

To get the most out of your sourdough discard, you can store it in the refrigerator for up to a week or freeze it for more extended periods if you don’t plan to use it immediately. This way, you’ll always have some on hand for your next baking project. Properly stored sourdough discard remains a viable ingredient for various culinary applications, retaining its unique tangy flavor and leavening properties, which are crucial for creating excellent sourdough discard recipes.

For more details on handling sourdough discard, take a look at this in-depth sourdough discard guide.

The Basics of Using Sourdough Discard

What Can You Make with Sourdough Discard?

There are countless possibilities when it comes to using sourdough discard in sourdough discard recipes. From breakfast favorites to savory dishes, sourdough discard can be incorporated into a wide range of recipes. Whether you’re making pancakes, waffles, or even pizza crust, the discard adds a unique tangy flavor that elevates the final product.

In addition to traditional baked goods, sourdough discard can be used in sourdough discard recipes that might surprise you. For example, you can make sourdough pasta, where the discard adds elasticity and depth of flavor to the dough. Another option is to use it in batters for fried foods, where the acidity of the discard can tenderize meats or vegetables while adding a complex taste.

Why Use Sourdough Discard in Recipes?

Using sourdough discard in your recipes not only helps reduce waste but also introduces a distinct flavor profile that’s hard to replicate with other ingredients. The natural fermentation process of the discard can add depth and complexity to both sweet and savory dishes, making your sourdough discard recipes truly special.

The lactic acid bacteria and wild yeast present in sourdough discard are responsible for its characteristic tangy taste. These microorganisms also improve the nutritional profile of your recipes by making nutrients more bioavailable, breaking down gluten, and possibly even reducing the glycemic index of certain foods. This makes sourdough discard a healthful addition to your meals, alongside its culinary benefits.

Moreover, using sourdough discard in your sourdough discard recipes is a sustainable practice. By repurposing what would otherwise be wasted, you contribute to a more eco-friendly kitchen. This is particularly important in an age where minimizing food waste is increasingly crucial for both environmental and economic reasons.

How to Store Sourdough Discard

Properly storing your sourdough discard is crucial for maintaining its quality, especially when preparing sourdough discard recipes. You can refrigerate it for up to a week or freeze it if you need to keep it longer. Moreover, storing it in an airtight container will prevent it from drying out or absorbing unwanted odors.

When freezing sourdough discard, consider portioning it into smaller amounts so you can thaw just what you need for a recipe. Frozen discard can be kept for several months, allowing you to always have some on hand for spontaneous baking. If you notice a layer of liquid on top of the discard, don’t worry—it’s called “hooch,” a natural byproduct of fermentation. Simply stir it back into the discard before using it in your sourdough discard recipes.

It’s also worth noting that sourdough discard can be dried and stored as a powder. This powder can later be rehydrated and used like fresh discard. This method is particularly useful if you want to store your discard long-term without taking up freezer space, ensuring you’re always ready to whip up some sourdough discard recipes.

Simple Sourdough Discard Recipes

Sourdough Discard Recipes

Using sourdough discard doesn’t have to be complicated. Here are some simple sourdough discard recipes to get you started:

Sourdough Pancakes

These pancakes are light and fluffy and have a subtle tangy flavor, making them a perfect breakfast choice. The addition of sourdough discard not only enhances the flavor but also makes the pancakes more tender. You can serve them with maple syrup, fresh fruits, or even a dollop of yogurt.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • One tablespoon sugar
  • One teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • One egg
  • Two tablespoons melted butter

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the sourdough discard, milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Serve warm with your favorite toppings.

If you’re interested in more breakfast options, you might enjoy this pumpkin banana loaf.

Sourdough Waffles

Crispy on the outside and soft on the inside, these waffles are ideal for a weekend brunch. The sourdough discard gives them a slightly tangy flavor that pairs beautifully with sweet or savory toppings.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • One tablespoon sugar
  • One teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Two eggs
  • 1/4 cup melted butter
  • One teaspoon of vanilla extract

Instructions:

  1. Preheat your waffle iron.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the sourdough discard, buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions.
  6. Serve with maple syrup, fresh berries, or savory toppings like smoked salmon and cream cheese.

Sourdough Crackers

These crackers are easy to customize with different herbs and spices, making them a great snack or appetizer. The crispiness of the crackers is enhanced by the natural leavening properties of the sourdough discard.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • One teaspoon of dried herbs (thyme, rosemary, or oregano)
  • Sea salt for sprinkling

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the sourdough discard, flour, olive oil, salt, and dried herbs. Mix until a dough forms.
  3. Roll out the dough on a lightly floured surface until it’s about 1/8 inch thick.
  4. Cut the dough into squares or desired shapes and place them on a baking sheet lined with parchment paper.
  5. Sprinkle with sea salt and bake for 15-20 minutes or until the crackers are golden and crispy.
  6. Allow to cool before serving with cheese, dips, or on their own.

If you’re looking to expand your repertoire, consider browsing through these 100+ sourdough discard recipes for even more inspiration.

Sweet Treats with Sourdough Discard

Sourdough discard isn’t just for savory dishes—it can also be used to create a variety of sweet treats. Here are a few ideas:

Sourdough Banana Bread

The discard adds a unique depth of flavor to this classic banana bread, making it even more delicious. The natural fermentation of the discard enhances the sweetness of the bananas while providing a tender crumb.

Ingredients:

  • 1 cup sourdough discard
  • 1 1/2 cups mashed ripe bananas (about three bananas)
  • 1/2 cup melted butter
  • 1 cup sugar
  • Two eggs
  • One teaspoon of vanilla extract
  • 1 3/4 cups all-purpose flour
  • One teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the sourdough discard, mashed bananas, melted butter, sugar, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sourdough Cinnamon Rolls

These rolls are soft, fluffy, and full of cinnamon flavor—perfect for a special breakfast or dessert. The sourdough discard gives them a slight tang that balances the sweetness of the cinnamon-sugar filling.

Ingredients:

  • 1 cup sourdough discard
  • 2 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1/4 cup sugar
  • One egg
  • 1/4 cup unsalted butter, melted
  • One teaspoon salt
  • One tablespoon of instant yeast
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/2 cup brown sugar (for filling)
  • Two tablespoons ground cinnamon (for filling)

Instructions:

  1. In a large bowl, combine the sourdough discard, flour, milk, sugar, egg, melted butter, salt, and yeast. Mix until a dough forms.
  2. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
  4. Roll out the dough into a rectangle and spread the softened butter over it.
  5. Sprinkle the brown sugar and cinnamon evenly over the buttered dough.
  6. Roll the dough up tightly from one long side to the other and cut it into 12 equal pieces.
  7. Place the rolls in a greased baking dish, cover them, and let them rise for another 30-45 minutes.
  8. Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown.
  9. Drizzle with icing made from powdered sugar and milk, if desired.

Sourdough Brownies

Rich and fudgy, these brownies are sure to satisfy your sweet tooth. The sourdough discard adds a depth of flavor that complements the chocolate perfectly.

Ingredients:

  • 1/2 cup sourdough discard
  • 1 cup melted butter
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • Four large eggs
  • One teaspoon of vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips or chunks

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter, sugar, and brown sugar until well combined.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Mix in the sourdough and discard until fully incorporated.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chocolate chips or chunks.
  8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the brownies cool in the pan before cutting them into squares.

Sourdough Cookies

Whether you prefer them chewy or crunchy, these cookies will have a delightful tang from the sourdough. The discard adds a slight chewiness to the cookies, making them a perfect balance of soft and crisp.

Ingredients:

  • 1/2 cup sourdough discard
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • One egg
  • One teaspoon vanilla extract
  • 2 cups all-purpose flour
  • One teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips or other add-ins (nuts, dried fruit)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and sourdough discard until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips or other add-ins.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For another unique cookie recipe, consider trying these Earl Grey cookies.

Savory Dishes Using Sourdough Discard

For those who prefer savory over sweet, sourdough discard can also be used in a variety of delicious, savory recipes:

Sourdough Pizza Crust

This pizza crust is crispy and flavorful, with just the right amount of chewiness. The sourdough discard adds a complexity to the dough that enhances the overall taste of the pizza.

Ingredients:

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

Instructions:

  1. In a large bowl, combine the flour, warm water, olive oil, salt, sugar, and yeast. Mix until a dough forms.
  2. Add the sourdough, discard, and knead the dough for about 10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
  4. Preheat your oven to 475°F (245°C).
  5. Roll out the dough on a lightly floured surface to your desired thickness and shape.
  6. Transfer the dough to a pizza stone or baking sheet and top with your favorite pizza sauce, cheese, and toppings.
  7. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbly.
  8. Slice and serve hot.

Sourdough Biscuits

Flaky, tender, and full of flavor, these biscuits are a great side dish for any meal. The sourdough discard adds a subtle tang that pairs well with butter, jam, or savory toppings like gravy.

Ingredients:

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • One tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Six tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Add the sourdough discard and buttermilk, stirring until just combined.
  5. Turn the dough out onto a lightly floured surface and gently knead a few times.
  6. Pat the dough out to a 1-inch thickness and use a biscuit cutter to cut out the biscuits.
  7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
  8. Serve warm with butter or your favorite toppings.

Sourdough Naan

This quick and easy naan recipe pairs perfectly with curries, soups, or as a wrap. The sourdough discard gives the naan a soft texture and a slightly tangy flavor.

Ingredients:

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 1/4 cup warm water
  • One teaspoon baking powder
  • 1/2 teaspoon salt
  • Two tablespoons melted butter (for brushing)

Instructions:

  1. In a large bowl, mix the flour, baking powder, and salt.
  2. Add the sourdough discard, yogurt, and warm water, stirring until a dough forms.
  3. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
  4. Cover the dough and let it rest for 30 minutes.
  5. Divide the dough into 8 equal portions and roll each one out into a thin oval or circle.
  6. Heat a skillet over medium-high heat and lightly grease it.
  7. Cook the naan for 1-2 minutes on each side, or until puffed and golden brown.
  8. Brush with melted butter and serve warm

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