Sourdough Discard Recipes

If you’re a sourdough enthusiast, you’re likely familiar with the challenge of what to do with the excess starter, known as sourdough discard. This byproduct of sourdough baking doesn’t have to go to waste. In fact, it can be transformed into a variety of delicious dishes. Here are some creative and easy recipes to make the most of your sourdough discard.

1. Sourdough Discard Pancakes

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 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, mix the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side.
6. Serve warm with your favorite toppings.

2. Sourdough Discard Crackers

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup melted butter
• 1/2 teaspoon salt
• Optional: herbs, spices, or cheese for seasoning

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the sourdough discard, flour, melted butter, and salt. Mix until a dough forms.
3. Roll out the dough on a floured surface until it’s about 1/8 inch thick.
4. Transfer the rolled-out dough to a parchment-lined baking sheet. Use a pizza cutter or knife to cut the dough into squares or rectangles.
5. Optional: Sprinkle with herbs, spices, or grated cheese.
6. Bake for 20-25 minutes, or until the edges are golden brown.
7. Let cool completely before breaking into crackers. Store in an airtight container.

3. Sourdough Discard Banana Bread

Ingredients:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup vegetable oil
• 1/2 cup 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
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, mix the mashed bananas, vegetable oil, sugar, eggs, and vanilla extract until smooth.
3. Stir in the sourdough discard until well combined.
4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped nuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Sourdough Discard Pizza Crust

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 1/2 cup warm water

Instructions:

1. In a large bowl, mix the sourdough discard, flour, salt, and sugar.
2. Add the olive oil and warm water, and mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
4. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
5. Roll out the dough on a floured surface to your desired thickness. Transfer to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
6. Add your favorite pizza toppings.
7. Bake for 10-12 minutes, or until the crust is golden and the toppings are bubbly.

5. Sourdough Discard Cinnamon Rolls

Ingredients:

• Dough:
• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1/2 cup warm milk
• 1 large egg
• 1/4 cup melted butter
• Filling:
• 1/4 cup melted butter
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, mix the sourdough discard, flour, sugar, salt, and yeast.
2. Add the warm milk, egg, and melted butter, and mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
4. Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
5. Brush the melted butter over the dough. Sprinkle the brown sugar and cinnamon evenly over the butter.
6. Roll up the dough tightly, starting from a long edge. Cut into 12 equal pieces.
7. Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
8. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
9. While the rolls are baking, mix the powdered sugar, milk, and vanilla extract to make the glaze.
10. Drizzle the glaze over the warm rolls before serving.

Conclusion

Sourdough discard is a versatile ingredient that can add unique flavors and textures to a variety of recipes. Whether you’re in the mood for something sweet or savory, these recipes provide a delicious way to reduce waste and make the most of your sourdough starter. Happy baking!