10 Sourdough Discard Recipes: You Must Try These!

I remember the first time I made sourdough. Eager to make my own bread, I religiously fed my starter, watched it bubble and grow, and experienced that thrill of baking my very first loaf.

But with that excitement came a question I wasn’t prepared for: what do I do with the leftover discard?

If you’ve been puzzled by that same question, you’re in for a treat. I’ve experimented, tried, and tested, and now I’ve created a list of 10 delicious recipes to make the most out of your sourdough discard.

1. Pancakes

Simple mornings call for fluffy pancakes. These are no ordinary ones; the discard adds a hint of tanginess, perfect with a drizzle of maple syrup.

Ingredients

Making pancakes with your discard is not just eco-friendly but also exceptionally delicious. For this recipe, you’ll need:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tsp baking soda
• 2 tsp sugar
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk

Instructions

1. Start by mixing the discard, flour, baking soda, sugar, and salt in a large bowl.
2. Whisk in the egg and milk until you have a smooth batter.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake.
4. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve with your favorite toppings.

2. Crackers

When it’s snack time, these crispy and tangy crackers are the way to go. Pair them with cheese or dips for an ultimate treat. Gather:

• 1 cup sourdough discard
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1/2 tsp salt
• Seasonings of choice (rosemary, garlic powder, etc.)

What to Do?

Combine all ingredients in a mixing bowl until a dough forms. Roll the dough thinly on a parchment paper-lined baking sheet.

Preheat the oven to 350°F (175°C). Slice the dough into squares using a knife or pizza cutter. Bake for 20-25 minutes, or until the crackers are golden and crispy. Cool completely before storing in an airtight container.

3. Flatbread

Moving from snacks to main courses, this flatbread is versatile. Use it as a base for pizzas, and sandwiches, or enjoy it with dips.

Ingredients

For this delightful bread, you’ll need:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 cup water
• 2 tbsp olive oil

Step-By-Step Guide

1. In a bowl, mix the discard, flour, salt, and baking powder.
2. Add water and olive oil. Knead until a soft dough forms.
3. Divide the dough into golf ball-sized portions. Roll each into a thin round.
4. Heat a skillet over medium-high heat. Cook each flatbread for 2-3 minutes on each side or until puffy and slightly charred.
5. Serve warm or store for later use.

4. Muffins

If you have a sweet tooth, these muffins are perfect. The tang of the discard pairs wonderfully with sweet bursts of fruit or chocolate. Whip up these easy muffins with:

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 1 egg
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup add-ins (berries, chocolate chips, nuts, etc.)

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

In a bowl, mix the discard, oil, egg, sugar, and vanilla. Add the flour, baking soda, and salt. Mix just until combined. Fold in your choice of add-ins.

Divide the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool and enjoy!

5. Fritters

For a savory treat, these fritters make a delightful appetizer or side dish. They’re crispy on the outside, soft inside, and packed with flavors.

Ingredients

• 1 cup sourdough discard
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• Salt to taste
• 1/2 cup finely chopped vegetables (zucchini, carrots, bell peppers, etc.)
• 2 tbsp chopped fresh herbs (parsley, dill, etc.)
• Oil for frying

What to Do?

1. Mix the discard, flour, baking powder, and salt in a bowl.
2. Stir in the vegetables and herbs.
3. Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil.
4. Fry until golden brown, about 3-4 minutes on each side.
5. Remove and drain on paper towels. Serve warm with your favorite dip.

6. Biscuits

These biscuits have the tender crumb of traditional ones but with an added depth of flavor, thanks to the discard. You’ll need:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp baking powder
• 1 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold milk

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Using your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
3. Stir in the discard and milk until just combined. Turn the dough onto a floured surface and gently knead a few times. Roll out to 1-inch thickness and cut with a biscuit cutter.
4. Place biscuits on a baking sheet and bake for 12-15 minutes or until golden brown. Serve warm.

7. Waffles

Elevate your breakfast game with waffles that are crispy on the outside but soft on the inside. The tangy twist makes them irresistibly good.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1 tbsp sugar
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup milk
• 3 tbsp melted butter

Step-by-step Guide

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, mix together discard, flour, baking soda, sugar, and salt.
3. Beat in the eggs, followed by the milk and melted butter, ensuring a smooth batter.
4. Pour the appropriate amount of batter onto the hot waffle iron and cook until golden brown.
5. Serve immediately with toppings of your choice.

8. Brownies

Yes, even your desserts can benefit from the depth of flavor sourdough discard provides. These brownies are rich, and fudgy, and have a slight tang that sets them apart. For these delectable treats, gather:

• 1/2 cup sourdough discard
• 1/2 cup melted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

Instructions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan. In a bowl, combine the melted butter and sugar, whisking until smooth. Add in the eggs one at a time, followed by the vanilla and sourdough discard.

In another bowl, sift together cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Spread the batter into the prepared pan and bake for 25-30 minutes. Cool before slicing.

9. Pretzels

A classic snack, these pretzels are chewy, golden, and have an added depth of flavor with the discard. Prepare your kitchen with:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup warm water
• 1 tbsp active dry yeast
• Coarse sea salt, for topping
• Baking soda bath (1/2 cup baking soda in 9 cups water)

What to Do?

In a small bowl, dissolve sugar in warm water and sprinkle the yeast over it. Let it sit for 5 minutes until frothy. In a large bowl, mix discard, flour, and salt. Add the yeast mixture and knead until smooth. Cover and let the dough rise for 1 hour.

Preheat oven to 450°F (230°C). Bring the baking soda bath to a boil. Divide dough into 8 portions. Roll each into long ropes and shape into pretzels. Boil each pretzel for 30 seconds in the baking soda bath, place on a baking sheet, sprinkle with coarse salt and bake for 12-15 minutes until golden.

10. Pizza Dough

A weekend favorite, this pizza crust is both crispy and chewy. The sourdough discard gives it a unique taste, making your homemade pizzas even more special.

Ingredients

For a pizza night to remember, you’ll need:

• 1 cup sourdough discard
• 2 to 2 1/2 cups all-purpose flour
• 1 tsp sugar
• 3/4 cup warm water (110°F or 45°C)
• 2 tsp active dry yeast
• 1 tsp salt
• 2 tbsp olive oil

Instructions

1. Dissolve the sugar in the warm water in a bowl and sprinkle in the yeast. Allow it to sit for about 5-10 minutes until the mixture becomes frothy.
2. In a large mixing bowl, combine the sourdough discard, 2 cups of flour, and salt.
3. Pour the yeast mixture into the flour mixture. Add olive oil and mix until a dough begins to form. If the dough is too sticky, add more flour a tablespoon at a time.
4. Knead the dough on a floured surface for about 5-7 minutes, or until it’s smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise for about 1-2 hours, or until it has doubled in size.
6. Preheat your oven as per your preferred pizza recipe (typically around 475°F or 245°C). Roll out the dough on a floured surface to your desired thickness, place it on a pizza stone or baking sheet, add your toppings, and bake until the crust is golden and the toppings are cooked to your liking.

FAQs

What Exactly Is Sourdough Discard?

It is the portion of your sourdough starter that you typically remove when you feed the starter with fresh flour and water. Since feeding the starter usually involves removing some of it to avoid over-expansion, the removed part, which is still perfectly good and active, is termed as the “discard.”

Can I Store It, and If So, for How Long?

Absolutely! Sourdough discard can be stored in the refrigerator for up to a week. If you’re collecting discard over several days for a recipe, just make sure to keep adding to the same container in the fridge.

For longer storage, you can even freeze it for up to a month. Just ensure it’s in a sealed container with some room for expansion.

Can I Use an Active Starter in These Recipes?

Yes, you can. Active sourdough starter and discard have similar compositions, but an active starter might have a stronger yeast activity. When using it in place of discard, just be aware that it might produce slightly different textures or rise more, especially in baked goods.

Can I Use Gluten-Free Flour?

Absolutely! You can use gluten-free flour blends just be aware that gluten-free flour might produce a slightly different texture in finished dishes compared to traditional wheat flour.

Is Sourdough Discard Nutritious?

Yes, it is. It contains the benefits of fermented foods, including beneficial bacteria (probiotics). Moreover, fermentation can make some nutrients more bioavailable and digestible.

However, the specific nutritional profile would largely depend on the type of flour used in the starter and how long the starter has been fermenting.

Summary

We’ve ventured through quite a range of sourdough discard recipes, haven’t we? I truly hope these ideas make dealing with that leftover discard a bit more fun and a lot less wasteful. It’s all about making the most of what we have in the kitchen.

So, the next time you’re feeding your starter, consider whipping up one of these recipes.