Sourdough Discard Recipes

Sourdough Discard Recipes: Delicious Ways to Use Your Leftover Starter

If you’re a fan of baking sourdough bread, chances are you’re familiar with sourdough discard—the portion of sourdough starter that’s removed before feeding your starter with fresh flour and water. While it’s tempting to toss that extra sourdough discard, it’s actually a treasure trove of flavor and can be used in countless creative recipes. In this guide, we’ll explore several ways to turn sourdough discard into delicious dishes that go beyond just bread. From pancakes to crackers, these sourdough discard recipes are easy, tasty, and a great way to reduce waste in your kitchen.

What Is Sourdough Discard?

Before diving into the recipes, let’s clarify what sourdough discard actually is. Sourdough discard refers to the portion of your sourdough starter that is removed during the feeding process. Since a sourdough starter needs to be regularly refreshed with fresh flour and water, discarding a portion prevents the starter from becoming too large and difficult to manage. Discarded starter can still be active or slightly dormant, but it’s packed with flavor and can be used in a variety of recipes to add a subtle tangy taste.

Why Use Sourdough Discard?

There are several reasons why you should consider using your sourdough discard rather than throwing it away:

• Waste Reduction: Using sourdough discard is a sustainable way to reduce food waste in your kitchen. Instead of tossing it, you can repurpose it into delicious dishes.
• Flavor Boost: Sourdough discard has a mild tangy flavor, which can enhance both sweet and savory recipes. It adds depth to everything from pancakes to crackers.
• Versatility: Sourdough discard can be incorporated into a wide variety of recipes, from baked goods to savory snacks and even desserts.

Now that we know the benefits of using sourdough discard, let’s explore some tasty ways to use it!

1. Sourdough Pancakes

One of the easiest and most popular ways to use sourdough discard is in pancakes. The discard adds a slight tang and makes for light, fluffy pancakes that are perfect for breakfast or brunch.

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
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients, mixing until just combined.
4. Heat a griddle or skillet over medium heat and grease lightly with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve with syrup, fresh fruit, or your favorite toppings.

2. Sourdough Crackers

If you’re looking for a crunchy, savory snack, sourdough crackers are the way to go. These crackers are simple to make and are perfect for pairing with cheese, dips, or just munching on their own.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried herbs (optional)
• Flaky sea salt for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the sourdough discard, flour, olive oil, salt, and dried herbs until a dough forms.
3. Roll the dough out thinly on a floured surface, about 1/8 inch thick.
4. Cut the dough into squares or desired shapes and place them on a parchment-lined baking sheet.
5. Sprinkle with flaky sea salt and bake for 15-20 minutes, or until the crackers are golden brown and crisp.
6. Let them cool completely before serving.

3. Sourdough Banana Bread

Sourdough discard can add a unique twist to classic banana bread, giving it a slightly tangy flavor that complements the sweetness of the bananas. This is a great recipe for using up overripe bananas and leftover discard at the same time!

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the melted butter and brown sugar until combined.
3. Add the eggs, mashed bananas, vanilla extract, and sourdough discard, and mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool before slicing and serving.

4. Sourdough Biscuits

Sourdough biscuits are buttery, flaky, and have a slight tang from the sourdough discard. These biscuits are perfect for breakfast sandwiches, alongside soups, or simply with a spread of butter and jam.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 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 the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the sourdough discard and buttermilk, stirring until the dough comes together.
5. Turn the dough out onto a floured surface and gently pat it into a rectangle. Fold the dough over itself a few times to create layers.
6. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown.

5. Sourdough Waffles

For a weekend breakfast treat, sourdough waffles are a must-try. They’re crispy on the outside, light and fluffy on the inside, and have a subtle tangy flavor from the discard.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the sourdough discard, eggs, milk, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients, stirring until just combined.
4. Preheat your waffle iron and grease it lightly with butter or oil.
5. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown and crispy.
6. Serve with syrup, fresh fruit, or whipped cream.

6. Sourdough Pizza Crust

Sourdough discard can be used to make a fantastic pizza crust that’s crisp on the outside and chewy on the inside. The tangy flavor of the discard adds an extra layer of complexity to the dough.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 teaspoon active dry yeast
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large bowl, combine the sourdough discard, flour, olive oil, and salt.
3. Add the yeast mixture and stir until a dough forms.
4. Knead the dough for 5-7 minutes until it’s smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise for 1-2 hours, or until doubled in size.
6. Preheat your oven to 475°F (245°C) and roll out the dough on a floured surface.
7. Top with your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden and crispy.

7. Sourdough Muffins

Muffins are another great way to use sourdough discard. You can incorporate it into a variety of muffin recipes, from blueberry to chocolate chip, adding a tangy twist to your favorite flavors.

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 large egg
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (or other mix-ins)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Gently fold in the blueberries (or other mix-ins) until evenly distributed.
6. Fill each muffin cup about 3/4 full with batter and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

FAQs

1. What can I do with sourdough discard? Sourdough discard can be used in a variety of recipes, including pancakes, crackers, pizza dough, muffins, biscuits, waffles, and even brownies. It adds a tangy flavor and helps reduce food waste.
2. Do I need to feed sourdough discard before using it in recipes? No, you don’t need to feed the sourdough discard before using it in recipes. Sourdough discard is typically not as active as your fed starter, but it still adds flavor and works well in many baked goods.
3. How long can I keep sourdough discard? Sourdough discard can be kept in the refrigerator for up to a week. If you don’t plan to use it right away, you can freeze it in an airtight container for longer storage.
4. Can I substitute sourdough discard in any recipe? While sourdough discard works in many recipes, it’s best to follow specific sourdough discard recipes for best results. Substituting discard in regular recipes may affect the texture and rise of the final product.
5. Is sourdough discard healthy? Yes, sourdough discard retains some of the beneficial bacteria and natural fermentation benefits of your starter, making it easier to digest and potentially more nutritious than other non-fermented ingredients.

Conclusion

Sourdough discard doesn’t have to go to waste. From pancakes and crackers to brownies and pizza dough, there are countless ways to use your extra starter to create delicious and unique recipes. The next time you feed your sourdough starter, try one of these sourdough discard recipes and enjoy the tangy, flavorful results.

With just a little creativity, you can turn what might have been discarded into something that will delight your taste buds and reduce food waste at the same time. Happy baking!