If you’ve been baking sourdough bread, you probably have some sourdough starter discard hanging around, and instead of tossing it, why not whip up some delicious recipes? From pancakes and waffles to muffins and crackers, sourdough discard can add a unique flavor and texture to a variety of dishes. Let’s dive into some fun and easy ways to use that extra starter and minimize waste while enjoying tasty treats!
Sourdough Discard Waffles
Sourdough discard waffles are a delightful way to use up that extra sourdough starter you have lying around. They have a light and crispy texture with a hint of tanginess that makes them stand out from regular waffles. Plus, they are simple to whip up, making breakfast or brunch a breeze!
These waffles are versatile too; you can top them with fresh fruits, whipped cream, or even a drizzle of maple syrup for sweetness. Whether you enjoy them plain or loaded with toppings, these waffles are sure to please everyone at the table.
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 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions.
- In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; some lumps are okay.
- Lightly grease the waffle maker with non-stick spray or butter. Pour an appropriate amount of batter onto the preheated waffle maker and cook until golden brown, usually about 5 minutes.
- Carefully remove the waffle and repeat with the remaining batter. Serve warm with your favorite toppings.
Savory Sourdough Discard Crackers
These savory sourdough discard crackers are a fantastic way to use up that extra sourdough starter while creating a delicious snack. With a crispy texture and a touch of herbs, they are perfect for dipping or enjoying on their own. Plus, they’re easy to whip up, making them a great addition to any gathering or a simple afternoon treat.
The flavor is wonderfully subtle, with hints of garlic and herbs that complement the tanginess of the sourdough. You can customize the spices to match your taste, allowing for endless variations. Whether you’re hosting a party or just want a crunchy snack, these crackers will hit the spot!
Ingredients
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon dried herbs (like rosemary or thyme)
- 1/4 cup olive oil
- Water as needed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough starter, flour, salt, garlic powder, and dried herbs. Mix until the dough starts to come together.
- Add the olive oil, and mix until the dough forms a ball. If the dough is too dry, add a little water until it reaches a workable consistency.
- On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut into squares or desired shapes.
- Transfer the cut crackers to the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown and crispy.
- Let them cool before serving, and enjoy with your favorite dip or on their own!
Sourdough Discard Banana Bread
This sourdough discard banana bread is a delightful way to use leftover sourdough starter while enjoying the comforting flavors of ripe bananas. The combination of tangy sourdough and sweet bananas creates a moist and flavorful loaf that’s perfect for breakfast or a snack.
Not only is this recipe easy to follow, but it also makes use of ingredients you probably already have at home. Each slice is soft, slightly sweet, and just the right amount of dense, making it a favorite among both sourdough enthusiasts and banana bread lovers alike.
Ingredients
- 1 cup ripe bananas, mashed (about 2-3 medium bananas)
- 1/2 cup sourdough starter (discard is fine)
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the mashed bananas, sourdough starter, sugar, melted butter, egg, and vanilla extract until well combined.
- Add the baking soda and salt, stirring to mix. Gradually add the flour, mixing until just combined. If using, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Sourdough Discard Focaccia Bread
Focaccia bread made with sourdough discard is a delightful way to use leftover starter while enjoying a soft, flavorful bread. This recipe produces a focaccia that is crispy on the outside and fluffy on the inside, with a rich, tangy flavor from the sourdough. It’s a simple and straightforward recipe that anyone can tackle, even if you’re new to baking.
What’s great about focaccia is its versatility; you can top it with herbs, garlic, or even olives to suit your taste. Plus, it’s perfect as a side dish or for making sandwiches. Let’s get into the details of how to whip up this delicious focaccia!
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary (or herbs of choice)
- Coarse sea salt for topping
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
- Mix Ingredients: In a large bowl, mix the sourdough discard, flour, and salt. Pour in the yeast mixture and olive oil, then stir until a sticky dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm spot for about 1 hour.
- Shape and Prepare: After the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch it out to fit the pan, then use your fingers to create dimples across the surface.
- Add Toppings: Drizzle some olive oil over the top, sprinkle with coarse sea salt, and add rosemary or other desired toppings.
- Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown. Allow it to cool slightly before slicing.
Sourdough Discard Muffins with Fruit
Sourdough discard muffins are a delightful way to use up that leftover sourdough starter. These muffins have a soft, fluffy texture and a wonderful tangy flavor that pairs perfectly with fruits like berries or apples. They make for a tasty breakfast or snack option and are surprisingly easy to whip up.
With just a few simple ingredients, you can create a batch of muffins that are both satisfying and economical. The addition of fruit not only adds natural sweetness but also a burst of flavor in every bite. Let’s dive into the recipe!
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 cups chopped fruit (such as strawberries, blueberries, or apples)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, flour, sugar, baking soda, baking powder, and salt. Mix well.
- In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chopped fruit gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cheesy Sourdough Discard Biscuits
Cheesy sourdough discard biscuits are a delightful way to use up leftover sourdough starter. These biscuits are soft, flaky, and packed with cheesy goodness. They make for a fantastic side dish at any meal or a tasty snack on their own.
Simple to make, you can whip up a batch in no time. The tangy flavor of the sourdough starter enhances the richness of the cheese, creating a comforting and satisfying treat.
Ingredients
- 1 cup sourdough starter (discard or active)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/4 cup cold butter, cubed
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, and salt together. Add the cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Stir in the sourdough starter and milk until just combined. Fold in the shredded cheese.
- Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick round.
- Cut out biscuits using a biscuit cutter or a glass and place them on the prepared baking sheet. Bake for 15-20 minutes, or until the tops are golden brown.
- Serve warm, perhaps with a pat of butter or your favorite spread.
Sourdough Discard Pancakes
Sourdough discard pancakes are a delightful way to use up leftover sourdough starter while enjoying a tasty breakfast. These pancakes have a unique tangy flavor that sets them apart from traditional pancakes, making them both satisfying and fun to eat. Plus, they are easy to whip up, requiring just a few simple ingredients that you probably already have in your kitchen.
The fluffy texture and slight sourness complement sweet toppings like maple syrup or fresh berries perfectly. Whether you’re looking for a quick breakfast option or a leisurely brunch treat, these pancakes are sure to please everyone at the table.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- Vegetable oil for cooking
Instructions
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the egg, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry mixture and stir until just combined; it’s okay if there are some lumps.
- Heat a skillet or griddle over medium heat and add a bit of vegetable oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings, like syrup, whipped cream, or fresh fruit.
Flavorful Sourdough Discard Pizza Dough
If you’re looking for a way to use up that sourdough discard, why not whip up some flavorful pizza dough? This recipe transforms your leftovers into a delightful crust that’s both crispy and chewy. The slight tang from the sourdough adds a unique twist to your pizza, making every bite tasty and satisfying.
Making this dough is straightforward and perfect for a relaxed evening at home. You can customize it with your favorite toppings, whether you prefer classic margherita or something more adventurous. Let’s dive into the ingredients and cooking instructions!
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1 tablespoon olive oil
- 3/4 cup warm water
Instructions
- Combine Ingredients: In a large bowl, mix the sourdough discard, warm water, and olive oil. Stir in the yeast and let it sit for about 10 minutes until bubbly.
- Add Flour and Salt: Gradually incorporate the flour and salt into the mixture, stirring until a rough dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm spot for 1 hour.
- Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- Shape the Dough: Once risen, punch down the dough and roll it out on a floured surface. Shape it into your desired pizza size.
- Add Toppings: Transfer the dough to a baking sheet or pizza peel, add your favorite sauce, cheese, and toppings.
- Bake: Slide the pizza onto the hot stone (or bake on the sheet) and cook for 10-12 minutes until the crust is golden brown.
Sourdough Discard Cookies
Who said sourdough discard has to go to waste? These sourdough discard cookies are a delightful treat that transforms your leftover starter into something sweet and satisfying. With a soft, chewy texture and a hint of tanginess, these cookies come together easily, making them perfect for a quick baking session.
Imagine biting into a warm cookie studded with chocolate chips, where the flavors of the sourdough enhance the sweetness. It’s a simple recipe that anyone can whip up, whether you’re a seasoned baker or just starting out. Plus, they’re a fun way to reduce waste while satisfying your sweet tooth!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then stir in the sourdough discard.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a little sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Sourdough Discard Veggie Pancakes
Sourdough discard veggie pancakes are a delightful way to use up leftover sourdough starter while adding a healthy twist to your meal. These pancakes are savory, with a satisfying crunch and packed with fresh vegetables, making them a tasty addition to breakfast or a light lunch. The tangy flavor from the sourdough adds an interesting depth to the dish, complementing the veggies perfectly.
This recipe is straightforward and quick, perfect for a busy morning or when you have some time to spare on the weekends. Just mix, cook, and enjoy! Serve them with a dollop of yogurt or your favorite dipping sauce for an extra layer of flavor.
Ingredients
- 1 cup sourdough discard
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mixed chopped vegetables (like bell peppers, zucchini, and spinach)
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (for cooking)
- Yogurt or sour cream (for serving)
Instructions
- Mix the Batter: In a bowl, combine the sourdough discard, flour, baking powder, salt, garlic powder, and chopped vegetables. Stir until well combined.
- Heat the Pan: In a non-stick skillet, heat a tablespoon of olive oil over medium heat.
- Cook the Pancakes: Pour about 1/4 cup of the batter for each pancake into the skillet. Cook for 3-4 minutes on one side until bubbles appear, then flip and cook for another 2-3 minutes until golden brown.
- Serve: Transfer the pancakes to a plate and serve warm with yogurt or sour cream on the side.
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