If you’re looking to reduce waste, these creative and easy sourdough discard recipes are here to help.
From cookies and biscuits to cake and muffins, you won’t be disappointed.
Fresh, homemade bread is one of my favorite things in life. Food waste, however, is not.
Luckily, sourdough has so many delightful applications.
So next time you feed your starter, be sure to save the excess and make something fun for breakfast, like pancakes or waffles.
Ready to get started? I know I am!
How to Use Sourdough Discard
Though these are great year-round, I think the thick oatmeal and slight tang of the starter make them ideal for a platter full of spiced winter cookies.
Be sure the starter is at room temperature to ensure your cookies turn out with a gorgeous cake-like texture.
And try to be patient. They need to be totally cool to glaze!
Once they’re cold, pour on the vanilla frosting and grab a glass of milk because these are fun to dunk.
Flaky, buttery sourdough biscuits are perfect for a morning treat or warm afternoon delight.
Sour cream enhances the bite of the discard while the scallions add a fresh pop of oniony goodness.
If you don’t have sour cream, Greek yogurt or buttermilk will work just fine.
Also, be sure to use an unfed starter so these biscuits get the right rise.
When it comes to serving, you have so many tasty options. A slab of butter or sprinkle of cheddar cheese is a quick fix.
Or they work great for your favorite breakfast sandwiches recipes. I like mine with eggs and bacon.
These tender crescent rolls will melt in your mouth! The inside is soft and chewy while the butter brushed outside has a subtle crunch.
I can gobble up a handful of these all by their lonesome. Of course, I wouldn’t say no to some fresh fruit jelly!
Okay, I know this is probably a no-brainer, but it has to be said: the best thing you can make with sourdough discard is sourdough bread.
For the best results, you’ll want to use instant yeast and proof the dough with a final rise.
Like all sourdough bread, the longer you’ve had your initial starter, the better it gets.
If you’ve never made sourdough pancakes before, prepare to be wowed. Trust me, these taste so much better than any boxed mix you get from the store.
Plus, you can have a sky-high, fluffy stack hot and ready in less than 30 minutes.
All you have to decide is if you want to top them with classic maple syrup and butter or use them as part of a savory breakfast feast.
Sourdough discard is your secret to turning a simple one-bowl chocolate cake into a decadent treat.
The discard adds a plush texture and keeps the cake from drying out. The flavor, however, is the best part!
To give you a sneak peek, there’s a ton of chocolate and even some brewed coffee in the mix.
Sourdough discard crackers are the perfect little nibbles for munching.
They’re razor-thin and crisp, which is great for dipping or simply plopping into your mouth one by one.
What’s crazy is they have a pleasantly cheesy flavor, but it’s all from the discard.
Everyone in my household loves it when I bake a batch of these scrumptious muffins.
The crumb topping is just like you’d expect from a coffee cake recipe, and it adds a sweet crunch too.
I tend to use fresh blueberries, but you can use frozen ones if that’s all you have. Just be sure they don’t defrost, otherwise, the juices will turn everything blue.
Like pancakes, you can turn sourdough discard into a yummy batch of waffles. They have the perfect texture and buttery flavor.
This will use up a good amount of discard, making it a fantastic option if you’ve got a lot to spare.
I love tackling baking projects on the weekend when I have some spare time. If you do too, you’ll want to try this recipe.
Sourdough discard gives the donuts a cake-like consistency, which is scrumptiously paired with cinnamon and sugar.
These babies taste just like your favorite old-fashioned donut recipe, and they’re so tender, you don’t need any glaze.
I can’t resist the urge to sink my teeth into one of these warm, soft pretzels.
The dough will have to sit for a couple of days so prepare to wait. But I assure you, the final result is beyond worthy of a little patience.
Oh, and if you prefer your pretzels salted, use sea salt or kosher salt.
So you’ve probably heard the phrase “tea and crumpets” before, but have you actually tried them? Well, now you’ve got the perfect chance.
These crumpets are both light and buttery which is the best of both worlds.
I like to serve these warm with a dollop of salted butter.
Cheese and carbs are two of my favorite food groups. So you can imagine how ecstatic I am about these popovers!
Each delicious morsel is full of shredded cheese both inside and out.
Soft on the inside and crunchy on the outside, everything about these popovers is completely irresistible.
Better still, you probably already have all six ingredients on hand.
I can’t believe I never thought about using a starter discard in banana bread until I came across this recipe.
Not only is it a terrific way to reduce food waste, but it’s a double whammy if you’ve got overripe bananas too.
The real question is: should you add nuts or chocolate? I think I’ll leave that up to you.
Want to know my secret to the ultimate pizza crust? It’s this recipe.
The taste and texture are superior to anything you can make with a mere instant yeast packet or buy from the store.
Also, this is another recipe that uses up a good amount of stater, so double-check you have enough before you get your hopes up.
Now this one takes the cake! Or more appropriately – the brownies.
These brownies are super fudgy with a top-notch crackle on the top. They’re also crazy-rich and loaded with deep chocolatey goodness.
If you’re feeling extra indulgent, serve these warm with a scoop of homemade no-churn ice cream.
This recipe reminds me that I don’t make crepes enough. The airy texture is so heavenly and they’re great with sweet or savory toppings.
They’re also a fantastic way to use sourdough discard.
They do take some time to perfect, but it’s nothing any beginner can’t handle.
Pumpkin bread lovers, you’re in for a real treat! This recipe has all the fall flavors you crave, plus a wonderfully moist and tender crumb.
And it’s got a little secret, aside from the discard.
There’s a hint of fresh orange juice in the mix to create a sensational flavor that’s unlike any sweet bread you’ve ever had.
Be warned: this recipe will cause some serious naan cravings!
If you thought sourdough bread was good, just wait until you take a bite of this sourdough naan.
Don’t be alarmed when you make the dough and it’s a bit sticky at first. It’s supposed to be like this.
After a few hours of rising, you’ll be ready to roll out the dough and cook it on a hot skillet.
I suggest you use the proofing time to figure out what to serve these with.
I’d probably choose an effortless Indian dinner recipe. But naan can also be used in sandwiches or to make a super easy, cheesy flatbread.
The simplest step you can take to elevate your pasta is to use homemade noodles. And I’ve got just the recipe.
All you need is some sourdough discard, water, and flour.
If you want more of a sourdough flavor, let the pasta rest for a couple of hours before cutting the noodles.
A manual pasta maker will certainly come in handy, but you don’t necessarily need one. A sharp knife will do the trick.
Next Christmas, put your discard to good use with a platter of these festive sweets.
These are super fun to make and the kids will love decorating them for the holidays.
Before starting, make sure your discard is at 100 percent hydration for the best results.
Oh, and pay attention to the butter. If you only have salted, you’ll want to adjust how much salt you add to the cookie dough.
When you have dumpling wrappers this good, it’s hard to go back to eating the frozen stuff.
The chewy texture is spot on and it only calls for three ingredients. That means you’re saving on food waste and cutting out any unwanted preservatives to boot.
Did you know you can use sourdough discard to make granola? The discard acts as a binder to keep all the ingredients together.
Add some oats, honey, and coconut oil and you have one terrific base.
From there, add in some other fun things like dried fruit or nuts. You can even try using different extracts like almond or hazelnut.
Either way, this makes one fine breakfast to start your day off right.
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