Delicious Sourdough Discard Recipes You’ll Love to Try

Something odd happened to me when I was baking my sourdough at home, I ended up with a bunch of starter left over. This extra gooey stuff is called sourdough discard and most of the time people just throw it away. But you can actually use this tangy mix to make lots of tasty meals.

Using the discard helps to cut down on food waste and it makes your dishes taste more interesting with a bit of sour tang. Its got good stuff in it like healthy carbs and bacteria that’re good for your gut. From pancakes to pizza crusts, theres a bunch of things you can do.

Here we’ll show you some simple recipes for your sourdough discard so nothing gets wasted and you can impress others with your smart cooking hacks. Let’s jump in and see how to turn trash into treasure in your kitchen.

What is Sourdough Discard?

Sourdough discard refers to the extra mix of flour and water that you remove from your sourdough starter when you feed it. When you keep your starter active, bakers often feeds it by adding new flour and water, this makes the discard pile up. This tangy stuff is not just waste, it actually can be used to make better recipes.

It has carbs, proteins and enzymes, and it got lots of good bacteria from the fermentation. So you get more flavour and more nutrients when you use it in your cooking.

Why Use Sourdough Discard?

• Environmental Impact: Using discard means less food getting thrown away and you helps the planet a bit.
• Flavor Enhancements in Cooking: Sourdough discard brings a tangy kick thats hard to get otherwise, it makes both sweet and savoury dishes taste more complex.
• Versatile Uses in Different Recipes: You can add it to pancakes, muffins, crackers, pizza, and so on. The options are endless so you can get creative.
• Economic Reasons: It save you money by using stuff you already have, nothing goes to waste and you gets more out of your ingredients.

Storage and Handling Tips

• Best Practices for Storing Sourdough Discard: Keep your discard in an airtight container so it dont dry out or pick up smells.
• How Long it Can Be Kept: You can keep it in the fridge for about a week, but if it smells weird or has mold, chuck it away.
• Freezing Tips for Long-Term Use: If you wont use it in time, freeze it in a freezer safe bag or container and write the date on it. It can stay frozen for a few months.

Top Sourdough Discard Recipes

Sourdough Pancakes

If you want a yummy breakfast, try sourdough pancakes. Theyre fluffy and have a nice sour taste.

• Ingredients:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon melted butter

Directions:

1. In a bowl, mix all ingredients till mostly smooth.
2. Heat a skillet over medium heat and grease it a bit.
3. Pour spoonfuls of batter to make pancakes. Cook till bubbles show up then flip and cook till golden.

Advice: Use buttermilk if you want extra tang.

Sourdough Discard Crackers

These are crispy snacks thats great with dips or cheese.

• Ingredients:
  • 1 cup sourdough discard
  • 1 cup flour
  • ¼ cup olive oil
  • Salt to taste
  • Optional: herbs or spices

Directions:

1. Preheat oven to 350°F (175°C).
2. Mix all ingredients till you get a dough.
3. Roll it out thin and cut into shapes.
4. Bake for 15-20 minutes till golden.

Advice: Try adding seeds for extra crunch.

Sourdough Pizza Crust

Use your discard to make a crispy pizza crust that everyone will love.

• Ingredients:
  • 1 cup sourdough discard
  • 2 cups flour
  • ¾ cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Directions:

1. Mix everything in a bowl till a dough forms.
2. Let it rise for 30 mins then shape into a pizza.
3. Pre-bake crust at 450°F (230°C) for 10 mins. Add toppings and bake more.

Advice: A pizza stone makes it extra crispy.

Sourdough Banana Bread

This banana bread is moist and delicious, plus it uses your discard so youre not wasting anything.

• Ingredients:
  • ½ cup sourdough discard
  • 2 ripe bananas
  • ½ cup sugar
  • ⅓ cup melted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups flour

Directions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mash bananas then stir in sugar, butter, egg, and vanilla.
3. Add baking soda, salt, then flour. Mix till just combined.
4. Pour into a greased loaf pan and bake for about 60 mins or till a toothpick comes out mostly clean.

Advice: Throw in nuts or chocolate chips for more flavor.

Sourdough Muffins

These muffins are perfect for breakfast or a snack and theyre super easy to make.

• Ingredients:
  • 1 cup sourdough discard
  • ½ cup sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine all ingredients in a bowl.
3. Fill greased muffin tins about ⅔ full.
4. Bake 20-25 mins or till a toothpick comes out clean.

Advice: Add fruits like blueberries or choc chips for a fun twist.

FAQs About Sourdough Discard Recipes

What can I do with sourdough discard?

You can use it in pancakes, muffins, crackers, pizza crusts and more. It really boosts flavor and you dont waste anything.

How long does sourdough discard last?

You can keep it in the fridge for about a week. If it smells funny or you see mold, just throw it out.

Can I freeze sourdough discard?

Yeah you can freeze it. Put it in a freezer safe bag, label with the date, and pull it out when you need it. Thaw it in the fridge overnight.

Is sourdough discard safe to eat?

Its safe if you store it right and it has no mold or bad smells. Cook or bake with it so you dont eat raw discard.

Conclusion

Using sourdough discard in your cooking not only saves food from going to waste but also makes your dishes taste better. Try these recipes and see how easy it is to turn leftovers into tasty treats. Share what you make and keep baking smart!

sourdough discard recipes

These fluffy pancakes make an excellent use of your sourdough discard. With a slightly tangy flavor and a perfect texture, they are great for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 4 People

Calories 180 kcal

Equipment

• 1 mixing bowl
• 1 whisk or fork
• 1 measuring cups
• 1 measuring spoons
• 1 non-stick skillet or griddle
• 1 spatula

Ingredients

  

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 1 tablespoon melted butter or vegetable oil 15 g
• ½ cup milk Adjust for consistency (120 ml)

Instructions

 

• In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt together.
• In another bowl, whisk the egg, melted butter (or oil), and milk until well combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a bit more milk until you reach your desired consistency.
• Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
• Pour ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface.
• Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
• Remove from skillet and keep warm. Repeat with the remaining batter.
• Serve pancakes warm with your choice of syrup, fruit, or whipped cream.
• These pancakes can also be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave.

Notes

Serve pancakes warm with your choice of syrup, fruit, or whipped cream.

These pancakes can also be stored in the refrigerator for up to 2 days or frozen for longer storage. Reheat in a toaster or microwave.