If you’ve jumped on the sourdough bandwagon, you know the joy of creating that perfect loaf. But what about all the extra starter you end up with—often referred to as “discard”? Instead of tossing it, why not explore some amazing sourdough discard recipes? This post will walk you through inventive ways to use up your sourdough discard, ensuring nothing goes to waste and adding delightful twists to your meals.

What Is Sourdough Discard?

Before we dive into the recipes, let’s clarify what sourdough discard is. Sourdough discard is the portion of starter you remove before feeding the remaining starter with fresh flour and water. Despite its name, this discard isn’t wasteful at all. It’s packed with flavor and can be a fantastic ingredient in various dishes.

Why Bother With Sourdough Discard?

Incorporating sourdough discard into your recipes comes with several perks:

1. Flavor Boost: The tangy, fermented taste of sourdough discard enhances the flavor profile of many dishes.
2. Waste Reduction: Using discard helps cut down on kitchen waste and makes sure your starter is put to good use.
3. Nutritional Value: Sourdough discard contains beneficial bacteria and can increase the nutritional value of your recipes.
4. Creative Cooking: Adding sourdough discard to your dishes opens up new creative possibilities in the kitchen.

With that in mind, let’s explore some delicious sourdough discard recipes that you can easily whip up at home.

1. Sourdough Pancakes

Elevate your breakfast with these tangy sourdough pancakes. They’re a great way to start your day and pair perfectly with your favorite toppings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup milk (adjust as needed)

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients: In another bowl, beat the egg, then mix in the sourdough discard, melted butter, and milk.
3. Blend Together: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable; add more milk if needed.
4. Cook: Heat a griddle or non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
5. Serve: Enjoy warm with your favorite toppings.

For more tips on making perfect pancakes, check out Serious Eats.

2. Sourdough Crackers

These crispy, tangy crackers are a fantastic snack or appetizer. They’re easy to make and customizable with various herbs and spices.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Optional: 1 tablespoon dried herbs or seeds (e.g., rosemary, sesame seeds)

Instructions:

1. Preheat Oven: Heat your oven to 350°F (175°C).
2. Prepare Dough: In a bowl, combine the sourdough discard, flour, olive oil, and salt. Mix until a dough forms.
3. Roll Out Dough: Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness.
4. Cut and Bake: Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until crispy and golden. Let cool before serving.

For more cracker recipes, visit The Kitchn.

3. Sourdough Discard Muffins

These muffins are tender, flavorful, and great for breakfast or as a snack. The sourdough discard adds a unique tang that pairs beautifully with fruits or nuts.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1/2 cup milk
• 2 large eggs
• 1 cup fruit or nuts (e.g., blueberries, chocolate chips, walnuts)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, mix the sourdough discard, melted butter, milk, and eggs.
4. Blend Together: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the fruit or nuts.
5. Bake: Divide the batter among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For more muffin inspiration, visit Allrecipes.

4. Sourdough Discard Pizza Dough

If you love pizza, incorporating sourdough discard into your pizza dough recipe can add an extra layer of flavor. This dough results in a crispy, tangy crust.

Ingredients:

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

Instructions:

1. Combine Dry Ingredients: In a large bowl, mix flour, salt, sugar, and yeast.
2. Add Wet Ingredients: Stir in the sourdough discard, warm water, and olive oil. Mix until a dough forms.
3. Knead Dough: Transfer to a floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Let Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape and Bake: Punch down the dough, divide, and roll out into pizza crusts. Add toppings and bake in a preheated oven at 475°F (245°C) for 12-15 minutes, or until the crust is golden.

For additional pizza-making tips, check out Bon Appétit.

5. Sourdough Discard Banana Bread

Banana bread with sourdough discard adds a unique twist to a classic favorite. The discard imparts a subtle tangy flavor that complements the sweetness of bananas.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 3 ripe bananas, mashed
• Optional: 1/2 cup nuts or chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
3. Cream Butter and Sugar: Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Add Bananas and Discard: Mix in the mashed bananas and sourdough discard until well combined.
5. Combine: Gradually fold the dry ingredients into the wet mixture. Add nuts or chocolate chips if desired.
6. Bake: Pour into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow to cool in the pan for 10 minutes before transferring to a wire rack.

For more banana bread recipes, visit BBC Good Food.

6. Sourdough Discard Waffles

Sourdough discard can make your waffles extra flavorful and crispy. Perfect for breakfast or brunch, these waffles are a delightful twist on a classic.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup melted butter
• 1/2 cup milk (or more if needed)

Instructions:

1. Preheat Waffle Iron: Set your waffle iron according to the manufacturer’s instructions.
2. Combine Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, beat the egg and mix in sourdough discard, melted butter, and milk.
4. Blend Together: Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but pourable; adjust with more milk if needed.
5. Cook: Pour batter into the preheated waffle iron and cook according to its instructions.
6. Serve: Enjoy with your favorite toppings.

For more waffle recipes and tips, visit Food Network.

7. Sourdough Discard Bagels

Homemade bagels with sourdough discard have a chewy texture and a hint of tang. Making bagels from scratch is rewarding and using discard adds a special touch.

Ingredients:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 cup warm water
• 1 tablespoon barley malt syrup (or honey)
• 1 egg, beaten (for egg wash)
• Sesame seeds or poppy seeds (optional)

Instructions:

1. Combine Dry Ingredients: Mix flour, sugar, salt, and yeast in a large bowl.
2. Add Wet Ingredients: Stir in sourdough discard and warm water. Mix until dough forms.
3. Knead Dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Let Rise: Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
5. Shape Bagels: Punch down the dough, divide into 8-10 pieces, shape into bagels by poking a hole in the center and stretching.
6. Boil and Bake: Boil bagels in water with barley malt syrup or honey for 1 minute per side. Brush with beaten egg, sprinkle with seeds if desired, and bake at 425°F (220°C) for 20-25 minutes.

For more bagel recipes and tips, visit King Arthur Baking.

FAQs About Sourdough Discard Recipes

Q: Can I use sourdough discard that’s been sitting in the fridge for a while? A: Yes, as long as it doesn’t have an off smell or mold, it’s fine to use. Just give it a good stir before using it in recipes.

Q: How long can I keep sourdough discard before using it? A: Sourdough discard can be kept in the fridge for up to a week. If you’re not ready to use it right away, you can freeze it for up to 3 months.

Q: Can I substitute sourdough discard for other ingredients in recipes? A: Yes, you can often substitute sourdough discard for part of the liquid in recipes. Just be aware that it might affect the texture and flavor slightly.

Q: How do I adjust recipes to account for the sourdough discard’s tanginess? A: If the tanginess of sourdough discard is too strong for your taste, you can balance it out with a bit of sweetener or reduce the amount used in the recipe.

Q: What if I don’t have enough sourdough discard for a recipe? A: If you don’t have enough discard, you can substitute with buttermilk or yogurt to get a similar tangy flavor and texture.

Q: Are there any recipes that don’t work well with sourdough discard? A: While sourdough discard works well in many recipes, it’s best avoided in very delicate pastries where its tangy flavor might overpower the dish.

Conclusion

Using sourdough discard can transform how you cook and bake, turning what might seem like waste into delightful and creative dishes. Whether you’re making pancakes, crackers, or even bagels, there’s a recipe out there for every type of sourdough discard. Embrace the possibilities and enjoy the delicious results!

For more inspiration and tips on sourdough baking, visit The Perfect Loaf and Sourdough Companion. Happy baking and cooking!

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