What should I do with sourdough discard?

What Should I Do with Sourdough Discard?

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Sourdough baking has taken the culinary world by storm, and with it comes one inevitable byproduct—sourdough discard. For those new to the sourdough journey, sourdough discard is the portion of starter that’s removed during the feeding process. Instead of letting this tangy, flavorful mixture go to waste, you can transform it into a variety of delicious dishes. In this guide, we’ll explore creative and practical ways to use sourdough discard in the kitchen, preventing waste and adding depth to everyday recipes.

Understanding Sourdough Discard

Before diving into recipes, it’s important to understand what sourdough discard is and why it exists.

What Is Sourdough Discard?
When maintaining a sourdough starter, you need to regularly feed it with fresh flour and water. This process keeps the natural yeast and bacteria alive and thriving. However, to avoid your starter growing too large, you remove a portion of it before each feeding. This removed portion is known as sourdough discard. While it may not be as active as the fed starter, it still holds plenty of flavor and can be used in various ways.

Is Sourdough Discard Waste?
Not at all! Many bakers used to toss their discard without realizing its potential. But as people became more resourceful, sourdough discard turned from a “throwaway” item into a treasure trove of culinary possibilities.

1. Sourdough Pancakes or Waffles

One of the easiest and most satisfying ways to use sourdough discard is by making pancakes or waffles. The natural tang of the discard adds depth to these breakfast favorites.

Ingredients:

  • 1 cup sourdough discard
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk (or adjust for desired batter consistency)
  • Butter for cooking

Instructions:

  1. In a bowl, combine sourdough discard, egg, and milk. Stir until well mixed.
  2. Add the sugar, salt, and baking soda to the mixture and whisk until combined. You’ll notice the baking soda reacting with the discard, making the batter light and bubbly.
  3. Heat a griddle or frying pan over medium heat and lightly grease with butter.
  4. Pour the batter onto the hot surface, creating pancakes or waffles of your desired size.
  5. Cook until bubbles form on the surface, then flip and cook until golden brown.

2. Sourdough Crackers

For a crunchy and flavorful snack, sourdough crackers are a fantastic choice. They’re simple to make and can be customized with herbs, spices, and seeds.

Ingredients:

  • 1 cup sourdough discard
  • 1/2 cup flour
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • Optional toppings: sesame seeds, rosemary, or garlic powder

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix sourdough discard, flour, olive oil, and salt until you form a dough.
  3. Roll out the dough between two sheets of parchment paper until thin.
  4. Remove the top layer of parchment, sprinkle with your chosen toppings, and lightly press them into the dough.
  5. Use a knife or pizza cutter to slice the dough into squares or rectangles.
  6. Transfer the parchment with the cut dough onto a baking sheet.
  7. Bake for 15-20 minutes, or until crispy and golden brown.

3. Sourdough Pizza Crust

Using sourdough discard for pizza dough adds a subtle tang to your favorite Friday night meal. The natural fermentation enhances the flavor and creates a crust that’s chewy on the inside and crispy on the outside.

Ingredients:

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

Instructions:

  1. In a large bowl, combine the flour, salt, and sourdough discard. Slowly add water, mixing until a dough forms.
  2. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover it with a towel, and let it rest for 2-3 hours at room temperature, or until it has doubled in size.
  4. Preheat your oven to 450°F (230°C).
  5. Roll the dough into a pizza shape, top with your favorite ingredients, and bake for 12-15 minutes or until the crust is golden and crisp.

4. Sourdough Muffins

Muffins are another great way to use sourdough discard. They stay moist thanks to the natural fermentation, and you can flavor them with fruits, nuts, or even chocolate.

Ingredients:

  • 1 cup sourdough discard
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/3 cup melted butter
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: blueberries, walnuts, or chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together sourdough discard, milk, melted butter, and egg.
  3. Add flour, sugar, baking powder, and salt, stirring until just combined. Avoid overmixing.
  4. Fold in any add-ins like blueberries, nuts, or chocolate chips.
  5. Spoon the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.

5. Sourdough Biscuits

Sourdough biscuits are fluffy, buttery, and perfect for breakfast or as a side dish. The discard helps the biscuits rise and adds a delicious depth of flavor.

Ingredients:

  • 1 cup sourdough discard
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine flour, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard and milk until a dough forms.
  5. Turn the dough onto a floured surface and gently knead it a few times. Roll it out to about 1/2-inch thickness and cut into rounds with a biscuit cutter.
  6. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

6. Sourdough Focaccia

Focaccia is a simple, flavorful Italian bread that’s easy to make with sourdough discard. It’s perfect for dipping in olive oil or serving alongside soups and salads.

Ingredients:

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 3/4 cup water
  • Fresh rosemary or sea salt for topping

Instructions:

  1. In a large bowl, mix flour, salt, sugar, and sourdough discard.
  2. Gradually add water and knead until you have a smooth dough.
  3. Place the dough in a greased bowl, cover, and let it rise for 2-3 hours.
  4. Preheat your oven to 400°F (200°C).
  5. Spread the dough onto a baking sheet, drizzle with olive oil, and dimple the surface with your fingers.
  6. Sprinkle with fresh rosemary and sea salt.
  7. Bake for 20-25 minutes, or until golden and crisp.

7. Sourdough Brownies

For those with a sweet tooth, sourdough brownies offer a unique twist on a classic dessert. The discard adds a rich, slightly tangy flavor that pairs beautifully with chocolate.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup flour

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
  2. In a bowl, mix melted butter, sugar, eggs, and vanilla extract.
  3. Add the sourdough discard and stir until combined.
  4. Mix in the cocoa powder, flour, and salt until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Sourdough Quick Bread

Quick bread is another versatile way to use sourdough discard. It requires no yeast and is perfect for a snack or breakfast.

Ingredients :

  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Optional: nuts, dried fruit, or chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the sourdough discard, melted butter, egg, and milk.
  3. Add the flour, sugar, baking powder, and salt. Stir until just combined, being careful not to overmix.
  4. If desired, fold in any add-ins like nuts, dried fruit, or chocolate chips.
  5. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the quick bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Sourdough Dumplings

If you love adding a little something extra to your soups and stews, sourdough dumplings are a great choice. The discard adds a nice tang to the soft, fluffy dumplings.

Ingredients:

  • 1 cup sourdough discard
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup milk or water

Instructions:

  1. In a bowl, combine flour, baking powder, and salt.
  2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the sourdough discard and milk or water until the dough just comes together.
  4. Drop spoonfuls of the dough into your simmering soup or stew. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are puffed up and cooked through.

10. Sourdough Tortillas

Using sourdough discard to make tortillas results in a soft, flavorful flatbread perfect for tacos, wraps, or even dipping into hummus.

Ingredients:

  • 1 cup sourdough discard
  • 1 1/2 cups flour
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup water (or adjust for dough consistency)

Instructions:

  1. In a large bowl, combine flour, baking powder, and salt.
  2. Stir in sourdough discard, olive oil, and water. Mix until a soft dough forms.
  3. Divide the dough into small balls and roll each out into a thin circle.
  4. Heat a skillet over medium heat. Cook each tortilla for about 1-2 minutes on each side, or until lightly browned and puffed.
  5. Serve immediately or store in an airtight container for later use.

Conclusion

Sourdough discard is far from a waste product. From savory meals like pizza crust and dumplings to sweet treats like brownies and muffins, there are countless ways to make the most of it. Whether you’re an experienced baker or just starting your sourdough journey, using sourdough discard creatively can elevate your cooking, reduce food waste, and introduce new flavors into your dishes. So the next time you’re feeding your starter, don’t toss the discard—transform it into something delicious!

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