So, you’ve got a jar of sourdough discard sitting in your fridge, and you’re wondering what to do with it besides tossing it? You’re in luck! We’ve rounded up 33 delicious, easy-to-make recipes that turn that tangy leftover into everything from fluffy pancakes to savory crackers—perfect for busy home cooks looking to reduce waste and whip up something tasty. Dive in and get inspired!
Savory Sourdough Discard Pancakes
A clever way to transform your sourdough discard into a satisfying breakfast, these savory pancakes offer a tangy twist on a morning classic. By following these methodical steps, you’ll create golden-brown pancakes with a delightful fermented depth that makes them far more interesting than ordinary flapjacks. Let’s walk through the process together, starting with gathering your ingredients and ending with perfectly cooked pancakes ready to top with your favorite savory accompaniments.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup bubbly sourdough discard
– 2 large farm-fresh eggs
– ¼ cup whole milk
– 1 tablespoon melted unsalted butter
– ½ cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons neutral cooking oil
Instructions
1. In a large mixing bowl, whisk together 1 cup bubbly sourdough discard, 2 large farm-fresh eggs, ¼ cup whole milk, and 1 tablespoon melted unsalted butter until fully combined.
2. Add ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper to the wet ingredients.
3. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix—a few small lumps are perfectly fine for tender pancakes.
4. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon neutral cooking oil, swirling to coat the surface evenly.
5. Once the oil shimmers and a drop of water sizzles upon contact, pour ¼-cup portions of batter onto the hot surface, leaving about 2 inches between each pancake.
6. Cook the pancakes for 2-3 minutes, or until the edges look set and bubbles form across the entire surface of each pancake.
7. Carefully flip each pancake with a thin spatula and cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
8. Transfer the cooked pancakes to a wire rack or warm plate and repeat the cooking process with the remaining batter, adding the second tablespoon of neutral cooking oil to the skillet as needed.
Warm from the griddle, these pancakes boast a pleasantly chewy interior with crispy, lacy edges from the sourdough’s natural fermentation. Their tangy flavor pairs beautifully with creamy avocado slices, a dollop of crème fraîche, or even a fried egg for a hearty breakfast sandwich. For a creative twist, try folding shredded sharp cheddar cheese or finely chopped herbs into the batter before cooking to customize your savory stack.
Overnight Sourdough Discard Muffins
Kickstart your morning with these tender, tangy muffins that transform leftover sourdough discard into a breakfast delight. Using a simple overnight fermentation, this recipe develops complex flavor while requiring minimal active effort—perfect for busy home bakers looking to reduce waste and maximize taste. Let’s walk through each step together to ensure your muffins turn out light, moist, and perfectly risen every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup active sourdough discard
– 1 cup whole milk, warmed to 80°F
– 2 large farm-fresh eggs, at room temperature
– ½ cup unsalted butter, melted and slightly cooled
– 1 cup granulated sugar
– 2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
Instructions
1. In a large mixing bowl, combine 1 cup active sourdough discard and 1 cup whole milk warmed to 80°F, whisking until smooth to activate the starter.
2. Cover the bowl loosely with a clean kitchen towel and let it rest at room temperature for 8–12 hours overnight, which develops a tangy flavor and airy texture.
3. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly with butter.
4. To the fermented mixture, add 2 large farm-fresh eggs at room temperature, ½ cup unsalted butter melted and slightly cooled, and 1 teaspoon pure vanilla extract, whisking vigorously until fully incorporated.
5. In a separate medium bowl, sift together 2 cups all-purpose flour spooned and leveled, 1 cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and ½ teaspoon ground cinnamon to ensure even distribution.
6. Tip: Fold the dry ingredients into the wet mixture gently with a spatula until just combined—overmixing can lead to dense muffins.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full to allow room for rising.
8. Bake in the preheated 375°F oven for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
11. Tip: For extra moisture, brush the warm muffin tops with a little melted butter and sprinkle with cinnamon sugar right after baking.
Unbelievably tender with a subtle tang from the overnight fermentation, these muffins boast a soft, cake-like crumb and a hint of cinnamon warmth. Serve them warm with a pat of creamy butter or a drizzle of honey for a cozy breakfast, or enjoy them as an afternoon snack with a cup of coffee—their versatility makes them a staple for any sourdough enthusiast.
Sourdough Discard Banana Bread
Perfect for those mornings when you find yourself with both overripe bananas and leftover sourdough discard, this recipe transforms two kitchen staples into a moist, tangy-sweet loaf that’s far more than the sum of its parts. Let’s walk through the simple process together, ensuring success even if you’re new to baking.
Serving: 1 loaf (about 10 slices) | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 3 very ripe, spotty bananas (about 1 ½ cups mashed)
– 1 cup active sourdough starter discard
– ½ cup rich, golden brown sugar, packed
– ⅓ cup creamy, melted unsalted butter
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1 ½ cups soft, all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ teaspoon fragrant ground cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, thoroughly mash the very ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Tip: Using bananas with deep brown spots ensures maximum natural sweetness and moisture in your final loaf.
4. To the mashed bananas, add the sourdough discard, packed brown sugar, melted unsalted butter, room-temperature eggs, and pure vanilla extract.
5. Whisk these wet ingredients together vigorously for about 1 minute until the mixture is completely combined and slightly frothy.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and fragrant ground cinnamon.
7. Tip: Whisking the dry ingredients separately prevents clumps of baking soda and ensures even leavening throughout the batter.
8. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula just until no dry streaks of flour remain; do not overmix.
9. Pour the thick batter into your prepared loaf pan and use the spatula to spread it evenly into the corners.
10. Place the pan in the center of your preheated oven and bake for 60 to 65 minutes.
11. Tip: The loaf is done when a toothpick or skewer inserted into the very center comes out completely clean, with no wet batter clinging to it.
12. Carefully remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
13. After 15 minutes, run a butter knife around the edges of the pan to loosen the loaf, then gently invert it onto the rack to cool completely, about 1 hour.
Just out of the oven, this banana bread boasts a beautifully domed, crackly top that gives way to an incredibly tender, moist crumb. The sourdough discard imparts a subtle, pleasant tang that perfectly balances the deep caramel sweetness of the bananas and brown sugar. For a delightful treat, try serving a thick slice lightly toasted and slathered with creamy salted butter or a dollop of tangy crème fraîche.
Crispy Sourdough Discard Crackers
Crafting crispy crackers from your sourdough discard is a brilliant way to reduce kitchen waste while creating a deliciously addictive snack. This simple recipe transforms your leftover starter into golden, shatteringly crisp crackers with minimal effort and maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of active sourdough discard
– 1/4 cup of rich extra virgin olive oil
– 1 cup of all-purpose flour
– 1/2 teaspoon of fine sea salt
– 1/2 teaspoon of freshly cracked black pepper
– 1 tablespoon of everything bagel seasoning
Instructions
1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine 1 cup of active sourdough discard and 1/4 cup of rich extra virgin olive oil, stirring until fully incorporated.
3. Add 1 cup of all-purpose flour, 1/2 teaspoon of fine sea salt, and 1/2 teaspoon of freshly cracked black pepper to the bowl. Tip: For extra-thin crackers, use a rolling pin to roll the dough directly on the parchment paper to avoid sticking.
4. Mix the ingredients with a spatula until a shaggy dough forms, then use your hands to knead it into a smooth, cohesive ball for about 1 minute.
5. Place the dough ball onto the prepared baking sheet and use a rolling pin to roll it into a large, very thin rectangle, approximately 1/16-inch thick.
6. Evenly sprinkle 1 tablespoon of everything bagel seasoning over the entire surface of the rolled-out dough, gently pressing it in with your palms.
7. Use a pizza cutter or sharp knife to score the dough into 1-inch squares or rectangles. Tip: Do not separate the pieces; they will break apart easily after baking.
8. Bake in the preheated oven for 20-25 minutes, or until the crackers are uniformly golden brown and crisp at the edges. Tip: Rotate the baking sheet halfway through baking for even coloring.
9. Remove the baking sheet from the oven and let the crackers cool completely on the sheet, about 15 minutes, before breaking them apart along the scored lines.
Finally, these crackers boast a wonderfully light, shattering crispness with a tangy depth from the sourdough and a savory punch from the seasoning. For a creative twist, crumble them over a creamy soup or pair them with a sharp cheddar cheese for an effortless, elegant appetizer.
Fluffy Sourdough Discard Waffles
Gather your sourdough discard and let’s transform it into something spectacular. These Fluffy Sourdough Discard Waffles are the perfect way to use up your starter’s leftovers, resulting in a breakfast that’s tender, tangy, and incredibly satisfying. I’ll guide you through each simple step to ensure golden, crisp waffles every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup of active sourdough discard
– 1 cup of all-purpose flour
– 1 tablespoon of granulated sugar
– 1 teaspoon of baking soda
– 1/2 teaspoon of fine sea salt
– 2 large farm-fresh eggs
– 1/4 cup of melted unsalted butter
– 3/4 cup of whole milk
– Cooking spray or additional melted butter for greasing
Instructions
1. Preheat your waffle iron to 375°F according to the manufacturer’s instructions. Tip: A properly heated iron ensures even cooking and prevents sticking.
2. In a large mixing bowl, combine 1 cup of active sourdough discard, 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt.
3. Whisk the dry ingredients together until fully incorporated with the sourdough discard.
4. In a separate medium bowl, crack 2 large farm-fresh eggs and lightly beat them with a fork.
5. Add 1/4 cup of melted unsalted butter and 3/4 cup of whole milk to the beaten eggs, whisking until the mixture is smooth and homogeneous.
6. Pour the wet ingredients into the bowl with the sourdough and dry ingredients.
7. Gently fold the batter together using a spatula until just combined; do not overmix. Tip: A few lumps are okay and help keep the waffles fluffy.
8. Lightly grease the preheated waffle iron with cooking spray or a brush of melted butter.
9. Pour about 1/2 cup of batter onto the center of the iron, spreading it slightly with the back of a spoon if needed.
10. Close the lid and cook for 4-5 minutes, or until the waffle is golden brown and steam stops escaping from the sides. Tip: Avoid opening the iron early, as this can cause the waffle to tear.
11. Carefully remove the waffle with a fork and repeat with the remaining batter, greasing the iron between each batch.
12. Serve the waffles immediately while hot and crisp. Zero in on that perfect bite—these waffles boast a delightfully crisp exterior giving way to a soft, tangy interior thanks to the sourdough. For a creative twist, top them with fresh berries and a drizzle of maple syrup to balance the subtle acidity.
Sourdough Discard Cinnamon Rolls
Baking with sourdough discard transforms what might be wasted into something wonderfully indulgent. These cinnamon rolls offer a perfect project for your weekend morning, using that tangy starter to create a tender, flavorful dough that’s surprisingly simple to master. Let’s walk through the process together, step by step.
Serving: 12 | Pre Time: 120 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup of active sourdough discard
- 1/2 cup of warm whole milk
- 1/4 cup of granulated white sugar
- 4 tablespoons of softened unsalted butter
- 1 large farm-fresh egg
- 3 cups of all-purpose flour
- 1 teaspoon of fine sea salt
- 1/2 cup of packed light brown sugar
- 2 tablespoons of ground cinnamon
- 4 ounces of softened cream cheese
- 1 cup of powdered sugar
- 1 teaspoon of pure vanilla extract
Instructions
- Combine 1 cup of active sourdough discard, 1/2 cup of warm whole milk, 1/4 cup of granulated white sugar, 4 tablespoons of softened unsalted butter, and 1 large farm-fresh egg in a large mixing bowl.
- Gradually stir in 3 cups of all-purpose flour and 1 teaspoon of fine sea salt until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. Tip: If the dough feels too sticky, add flour one tablespoon at a time, but avoid over-flouring to keep the rolls tender.
- Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Roll out the dough on a floured surface into a 12×18-inch rectangle, about 1/4-inch thick.
- Spread 2 tablespoons of softened unsalted butter evenly over the dough, leaving a 1-inch border along one long edge.
- Sprinkle 1/2 cup of packed light brown sugar and 2 tablespoons of ground cinnamon over the buttered area.
- Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal. Tip: Use a gentle but firm hand when rolling to create even layers without tearing the dough.
- Cut the log into 12 equal pieces using a sharp serrated knife, wiping the blade between cuts for clean slices.
- Arrange the rolls in a greased 9×13-inch baking dish, cover, and let rise for 30-45 minutes until puffy.
- Preheat your oven to 350°F (175°C) and bake the rolls for 22-25 minutes until golden brown on top. Tip: Check for doneness by inserting a toothpick into the center of a roll; it should come out clean, not doughy.
- While the rolls bake, beat 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of pure vanilla extract in a bowl until smooth to make the frosting.
- Let the baked rolls cool in the pan for 10 minutes, then spread the cream cheese frosting over the warm tops.
Using a serrated knife to slice the rolls ensures clean cuts without squishing the dough. The finished rolls boast a soft, pillowy texture with a delightful tang from the sourdough, balanced by the sweet cinnamon swirl and creamy frosting. For a creative twist, try drizzling them with a caramel sauce or serving alongside a scoop of vanilla ice cream for an extra-decadent treat.
Garlic and Herb Sourdough Discard Flatbread
Perfect for using up that sourdough discard sitting in your fridge, this garlic and herb flatbread transforms leftover starter into a crispy, flavorful canvas for dips, spreads, or even as a pizza base. Let’s walk through the simple process together, step by step, so you can enjoy this versatile bread in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup active sourdough discard
– 1/2 cup all-purpose flour, plus extra for dusting
– 2 tablespoons rich extra-virgin olive oil, divided
– 2 cloves fresh garlic, finely minced
– 1 tablespoon finely chopped fresh rosemary
– 1 teaspoon flaky sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. In a medium mixing bowl, combine 1 cup active sourdough discard, 1/2 cup all-purpose flour, 1 tablespoon rich extra-virgin olive oil, 2 cloves finely minced fresh garlic, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon flaky sea salt, and 1/4 teaspoon freshly ground black pepper until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until it becomes smooth and slightly tacky, adding a sprinkle more flour only if it sticks excessively to your hands.
3. Divide the dough into 4 equal pieces and roll each into a ball, then cover with a clean kitchen towel and let rest at room temperature for 5 minutes to relax the gluten.
4. On a lightly floured surface, use a rolling pin to flatten each ball into a thin, roughly 6-inch circle, aiming for an even thickness to ensure uniform cooking.
5. Heat a large cast-iron skillet or non-stick pan over medium-high heat until a drop of water sizzles immediately upon contact, about 2-3 minutes.
6. Brush one side of a flatbread with a thin layer of the remaining 1 tablespoon rich extra-virgin olive oil and place it oil-side down into the hot skillet.
7. Cook for 2-3 minutes until the bottom develops golden-brown spots and the edges begin to look dry, then brush the top with more oil, flip, and cook for another 2 minutes until both sides are crisp and lightly charred.
8. Transfer the cooked flatbread to a wire rack to prevent sogginess, and repeat steps 6-7 with the remaining dough balls, adjusting heat slightly if they brown too quickly.
Crunchy on the outside with a tender, airy interior, this flatbread boasts a robust garlic aroma and earthy rosemary notes that pair wonderfully with creamy hummus or a simple tomato salad. For a fun twist, top it warm with crumbled feta and a drizzle of honey before serving.
Soft Sourdough Discard Pretzels
Ready to transform that bubbly sourdough discard into something truly special? These soft sourdough discard pretzels are a perfect weekend baking project, yielding chewy, golden-brown treats with a subtle tang that’s impossible to resist. Let’s walk through each step together, from mixing to that satisfying final twist.
Serving: 8 pretzels | Pre Time: 90 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup of active, bubbly sourdough discard
– 1 cup of warm whole milk (about 110°F)
– 2 tablespoons of rich, golden honey
– 2 tablespoons of softened, unsalted butter
– 1 teaspoon of fine sea salt
– 3 ½ cups of all-purpose flour, plus extra for dusting
– ½ cup of baking soda
– 1 large, farm-fresh egg, lightly beaten
– Coarse sea salt for sprinkling
Instructions
1. In a large mixing bowl, combine 1 cup of active, bubbly sourdough discard, 1 cup of warm whole milk, 2 tablespoons of rich, golden honey, 2 tablespoons of softened, unsalted butter, and 1 teaspoon of fine sea salt. Stir until smooth.
2. Gradually add 3 ½ cups of all-purpose flour, mixing with a wooden spoon until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable—avoid adding too much extra flour to keep the pretzels tender.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until it becomes smooth and elastic. Tip: To test if it’s ready, gently press a finger into the dough; it should spring back slowly.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. In a large pot, bring 10 cups of water to a gentle boil, then carefully whisk in ½ cup of baking soda until fully dissolved. Tip: Handle the baking soda solution with care, as it can be caustic—use a slotted spoon for dipping.
7. Divide the risen dough into 8 equal pieces on a floured surface. Roll each piece into a 20-inch rope, then shape into a classic pretzel twist by forming a U, crossing the ends twice, and folding them down to meet the bottom of the U.
8. One at a time, dip each shaped pretzel into the boiling baking soda solution for 30 seconds, using a slotted spoon to remove and drain excess liquid.
9. Place the dipped pretzels on the prepared baking sheet, brush each generously with 1 large, farm-fresh egg (lightly beaten), and sprinkle with coarse sea salt.
10. Bake at 425°F for 12–15 minutes, until the pretzels are deeply golden brown and sound hollow when tapped on the bottom.
11. Transfer the pretzels to a wire rack to cool for 10 minutes before serving.
Soft and chewy with a delightful crust, these pretzels boast a mild sourdough tang that pairs beautifully with the sweetness from the honey. Serve them warm with a side of spicy mustard for dipping, or slice them open and fill with creamy cheese for a hearty snack—either way, they’re sure to disappear fast!
Zippy Sourdough Discard English Muffins
Nourishing your sourdough starter often leaves you with extra discard, but today we’ll transform that tangy leftover into delightfully airy Zippy Sourdough Discard English Muffins. This methodical recipe guides you through creating tender, nook-and-cranny-filled muffins perfect for toasting. Let’s begin by gathering our ingredients and prepping our workspace.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup active sourdough discard, with its pleasant tang
– 1 cup warm whole milk (about 110°F), for gentle yeast activation
– 2 tablespoons granulated sugar, to feed the yeast
– 2 ¼ cups all-purpose flour, plus extra for dusting
– 1 teaspoon fine sea salt, for balanced flavor
– ½ teaspoon baking soda, for a slight lift
– 2 tablespoons unsalted butter, melted and slightly cooled
– Semolina flour or cornmeal, for dusting the cooking surface
Instructions
1. In a large mixing bowl, combine 1 cup of active sourdough discard, 1 cup of warm whole milk, and 2 tablespoons of granulated sugar, stirring until smooth. Tip: Ensure the milk is warm but not hot to avoid killing the natural yeast in the discard.
2. Add 2 ¼ cups of all-purpose flour, 1 teaspoon of fine sea salt, and ½ teaspoon of baking soda to the bowl, mixing until a shaggy dough forms.
3. Pour in 2 tablespoons of melted unsalted butter and knead the dough by hand on a lightly floured surface for 5-7 minutes, until it becomes smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the muffins tender.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise at room temperature for 1 hour, or until it doubles in size.
5. Gently punch down the dough and turn it out onto a surface dusted with semolina flour or cornmeal.
6. Roll the dough out to a ½-inch thickness and use a 3-inch round cutter to cut out muffins, re-rolling scraps as needed to make 8 total.
7. Sprinkle more semolina flour or cornmeal on a baking sheet and place the cut muffins on it, spacing them apart. Cover and let rest for 30 minutes. Tip: This second rest allows the muffins to puff up slightly, ensuring those signature nooks and crannies.
8. Preheat a griddle or large skillet over medium-low heat (about 325°F) and lightly grease it with butter or oil.
9. Cook the muffins for 5-7 minutes per side, until golden brown and cooked through, adjusting the heat if they brown too quickly.
10. Transfer the cooked muffins to a wire rack to cool completely before splitting and toasting.
Pulling apart these warm muffins reveals a tender, slightly chewy interior with a pleasant sourdough tang and buttery notes. Serve them toasted with a smear of honey butter or use them as a base for eggs Benedict to highlight their rustic texture and flavor.
Ultimate Sourdough Discard Pizza Dough
Just when you thought your sourdough discard was destined for the compost bin, it becomes the secret weapon for an incredibly flavorful, chewy pizza crust. This method transforms that tangy starter into a dough that’s both forgiving for beginners and rewarding for seasoned bakers, requiring minimal active time for maximum homemade pizza payoff.
Serving: 2 12-inch pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup active sourdough discard, at room temperature
– 3 cups high-protein bread flour, plus more for dusting
– 1 cup warm water (about 105°F)
– 2 tablespoons rich extra virgin olive oil
– 1 ½ teaspoons fine sea salt
– 1 teaspoon granulated sugar
Instructions
1. In a large mixing bowl, combine 1 cup of active sourdough discard, 1 cup of warm water (about 105°F), and 1 teaspoon of granulated sugar, stirring with a wooden spoon until the mixture is smooth and bubbly.
2. Add 3 cups of high-protein bread flour and 1 ½ teaspoons of fine sea salt to the wet ingredients, mixing with the spoon until a shaggy dough forms and no dry flour remains.
3. Drizzle 2 tablespoons of rich extra virgin olive oil over the dough, then use your hands to knead it in the bowl for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. (Tip: If the dough sticks to your hands, lightly dust them with extra flour, but avoid adding too much to keep the crust tender.)
4. Shape the dough into a ball, place it back in the bowl, and cover tightly with plastic wrap or a damp kitchen towel.
5. Let the dough rise at room temperature (around 70°F) for 8-12 hours, or until it has nearly doubled in size and shows small bubbles on the surface. (Tip: For a more pronounced sour flavor, you can refrigerate the covered dough for up to 24 hours before proceeding.)
6. Preheat your oven to its highest setting, typically 500°F, and place a pizza stone or inverted baking sheet on the middle rack to heat for at least 30 minutes.
7. Turn the risen dough out onto a lightly floured surface and divide it into two equal portions using a bench scraper or sharp knife.
8. Gently shape each portion into a tight ball by folding the edges toward the center, then cover them with the towel and let rest for 20 minutes to relax the gluten.
9. On a floured surface, use your hands to stretch and press one dough ball into a 12-inch round, working from the center outward to leave a slightly thicker crust edge. (Tip: Avoid using a rolling pin, as it can deflate the air bubbles crucial for a light, airy crust.)
10. Transfer the stretched dough to a piece of parchment paper, add your desired toppings, then slide it onto the preheated pizza stone.
11. Bake at 500°F for 12-15 minutes, until the crust is deeply golden brown, the cheese is bubbly, and the bottom sounds hollow when tapped.
12. Remove the pizza from the oven using a peel or large spatula, let it cool on a wire rack for 2-3 minutes, then slice and serve immediately.
Here, the long fermentation with sourdough discard yields a crust with a satisfying chew, subtle tang, and beautifully blistered edges. For a creative twist, try topping it with roasted garlic, fresh herbs, and a drizzle of honey to balance the sour notes, making it a standout for any casual dinner or gathering.
Decadent Sourdough Discard Chocolate Cake
Crafting a showstopping dessert doesn’t require fancy ingredients or complicated techniques—just a bit of patience and your trusty sourdough starter discard. This Decadent Sourdough Discard Chocolate Cake transforms that tangy, bubbly discard into a moist, deeply flavorful masterpiece that’s perfect for any occasion.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup of active sourdough starter discard
– 1 ¾ cups of granulated white sugar
– ¾ cup of high-quality unsweetened cocoa powder
– 2 cups of all-purpose flour
– 1 ½ teaspoons of baking soda
– 1 teaspoon of fine sea salt
– 2 large farm-fresh eggs, at room temperature
– ¾ cup of rich, full-fat buttermilk
– ½ cup of melted unsalted butter, cooled slightly
– 2 teaspoons of pure vanilla extract
– 1 cup of freshly brewed strong hot coffee
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together 1 ¾ cups of granulated white sugar, ¾ cup of high-quality unsweetened cocoa powder, 2 cups of all-purpose flour, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine sea salt until no lumps remain.
3. In a separate medium bowl, lightly beat 2 large farm-fresh eggs with a fork until just combined.
4. To the beaten eggs, add 1 cup of active sourdough starter discard, ¾ cup of rich, full-fat buttermilk, ½ cup of melted unsalted butter, and 2 teaspoons of pure vanilla extract, whisking until smooth.
5. Pour the wet ingredient mixture into the bowl with the dry ingredients.
6. Using a rubber spatula, gently fold the mixtures together until just a few streaks of flour remain—do not overmix to ensure a tender crumb.
7. Slowly pour in 1 cup of freshly brewed strong hot coffee while continuing to fold the batter; the batter will be thin, which is normal for a moist cake.
8. Immediately pour the batter into your prepared 9×13-inch baking pan, using the spatula to spread it evenly into the corners.
9. Bake the cake on the center rack of your preheated 350°F (175°C) oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
10. Remove the cake from the oven and place the pan on a wire cooling rack; allow it to cool completely in the pan for at least 1 hour before slicing.
You’ll find this cake boasts an incredibly moist, fudgy texture with a subtle tang from the sourdough that beautifully balances the deep, rich chocolate flavor. For an extra touch, serve warm slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to let the complex flavors truly shine.
Hearty Sourdough Discard Bread Loaf
Zesty and satisfying, this sourdough discard bread transforms your leftover starter into a rustic, flavorful loaf perfect for any meal. Let’s walk through each step together to create this simple yet rewarding bread that fills your kitchen with the comforting aroma of homemade goodness.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup active sourdough discard
– 1 ½ cups warm water (about 110°F)
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon pure honey
– 4 cups all-purpose flour
– 2 teaspoons fine sea salt
Instructions
1. In a large mixing bowl, combine 1 cup active sourdough discard, 1 ½ cups warm water (about 110°F), 2 tablespoons rich extra virgin olive oil, and 1 tablespoon pure honey, stirring until smooth.
2. Gradually add 4 cups all-purpose flour and 2 teaspoons fine sea salt to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels too sticky.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 4-6 hours until doubled in size.
5. Gently punch down the dough to release air bubbles, then shape it into a tight round loaf by folding the edges toward the center and pinching them together underneath.
6. Transfer the shaped loaf to a parchment-lined baking sheet, cover with the damp towel again, and let it proof for 1-2 hours until it springs back slowly when poked.
7. Preheat your oven to 450°F and place an empty oven-safe dish on the bottom rack to create steam for a crisp crust.
8. Score the top of the loaf with a sharp knife in a cross pattern, about ¼-inch deep, to allow for even expansion during baking.
9. Bake the loaf at 450°F for 30 minutes, then reduce the temperature to 400°F and bake for an additional 15 minutes until the crust is deeply golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool completely on a wire rack for at least 1 hour before slicing to prevent a gummy texture.
This loaf boasts a chewy, open crumb with a tangy sourdough flavor and a crackly, golden crust that’s perfect for tearing and sharing. Serve it warm with a smear of creamy butter or use thick slices to build hearty sandwiches that soak up soups and stews beautifully.
Golden Sourdough Discard Bagels
Discover how to transform that tangy sourdough discard sitting in your fridge into chewy, golden-brown bagels that rival any bakery’s. This methodical recipe guides you through each step, ensuring even beginners can achieve that perfect bagel texture and flavor. Let’s turn your discard into a delicious breakfast or snack that’s both satisfying and resourceful.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of active sourdough discard with a pleasantly tangy aroma
– 1 cup of warm water at 110°F to activate the yeast
– 2 tablespoons of rich honey for subtle sweetness
– 2 teaspoons of fine sea salt for balanced flavor
– 3 ½ cups of high-protein bread flour for optimal chewiness
– 1 tablespoon of vegetable oil for greasing
– ¼ cup of coarse cornmeal for dusting
– 1 large farm-fresh egg, beaten for a glossy egg wash
– 2 tablespoons of everything bagel seasoning for a savory topping
Instructions
1. In a large mixing bowl, combine 1 cup of active sourdough discard, 1 cup of warm water at 110°F, 2 tablespoons of rich honey, and 2 teaspoons of fine sea salt, stirring until fully incorporated.
2. Gradually add 3 ½ cups of high-protein bread flour to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels too sticky.
4. Lightly grease a clean bowl with 1 tablespoon of vegetable oil, place the dough inside, cover with a damp kitchen towel, and let it rise at room temperature for 1 hour until doubled in size.
5. Punch down the risen dough to release air bubbles, then divide it into 8 equal pieces using a bench scraper for accuracy.
6. Roll each piece into a 6-inch rope, wrap it around your hand to form a ring, and pinch the ends together firmly to seal, creating a bagel shape.
7. Place the shaped bagels on a baking sheet dusted with ¼ cup of coarse cornmeal to prevent sticking, cover with the damp towel, and let them rest for 30 minutes.
8. Preheat your oven to 425°F and bring a large pot of water to a rolling boil, adding a pinch of salt to the water for enhanced texture.
9. Boil each bagel for 1 minute per side until they puff slightly, then transfer them to a wire rack to drain excess water using a slotted spoon.
10. Brush the boiled bagels evenly with 1 large farm-fresh egg, beaten, and sprinkle generously with 2 tablespoons of everything bagel seasoning for a savory crust.
11. Bake the bagels on a parchment-lined baking sheet at 425°F for 20-25 minutes until they turn a deep golden brown and sound hollow when tapped on the bottom.
12. Cool the bagels completely on a wire rack for at least 30 minutes to set their chewy interior before slicing.
Golden, these bagels boast a crisp exterior that gives way to a tender, airy crumb with a hint of sourdough tang. Serve them warm with a schmear of cream cheese or use them as a sturdy base for breakfast sandwiches, as their robust texture holds up beautifully to toppings.
Cheesy Sourdough Discard Biscuits
Mixing sourdough discard into biscuits transforms that tangy starter into golden, cheesy delights that come together in under 30 minutes. This recipe uses simple pantry staples to create fluffy, savory biscuits perfect for breakfast or as a side. Let’s walk through each step methodically to ensure your biscuits rise beautifully and bake to perfection.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour, sifted for lightness
– 1 tablespoon baking powder, aluminum-free for clean flavor
– 1 teaspoon fine sea salt
– ½ cup unsalted butter, cold and cubed
– 1 cup sourdough discard, at room temperature
– ½ cup buttermilk, full-fat for richness
– 1 cup sharp cheddar cheese, freshly grated
– 1 large egg, farm-fresh for binding
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, and fine sea salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Tip: Use a pastry cutter or your fingers to work the butter into pea-sized crumbs for flaky layers.
4. In a separate bowl, mix the room-temperature sourdough discard, full-fat buttermilk, and farm-fresh egg until smooth.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the biscuits tender.
6. Fold in the freshly grated sharp cheddar cheese evenly throughout the dough.
7. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Tip: Use a sharp knife or biscuit cutter to cut into 8 equal pieces for even baking.
8. Place the biscuits on the prepared baking sheet, spacing them 2 inches apart.
9. Bake at 425°F for 10–12 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Tip: Rotate the sheet halfway through for uniform browning.
10. Remove from the oven and let cool on the sheet for 5 minutes before serving.
Zesty and golden, these biscuits boast a fluffy interior with crispy edges, thanks to the tangy sourdough and melted cheddar. Serve them warm with a pat of butter or alongside a hearty soup for a comforting meal. For a creative twist, split them and fill with scrambled eggs and avocado for a savory breakfast sandwich.
Conclusion
Diving into these 33 overnight sourdough discard recipes is a fantastic way to reduce waste and discover delicious new bakes! We hope you find a favorite to try. Don’t forget to leave a comment telling us which one you loved most, and please share this roundup on Pinterest to help other bakers find it. Happy baking!
