Sourdough Discard Recipes: How to Use Leftover Starter

If you’re a fan of baking with sourdough, then you’re likely familiar with the term sourdough discard. This leftover portion of the starter that gets removed during the feeding process can quickly pile up in your kitchen. However, there’s no need to throw it away! In fact, you can use sourdough discard in a variety of delicious recipes, from pancakes to crackers and even cakes. In this comprehensive guide, we’ll explore multiple sourdough discard recipes that will not only help you reduce waste but also create unique, flavorful dishes.

What Is Sourdough Discard?

Before we dive into the recipes, let’s first clarify what sourdough discard actually is. When maintaining a sourdough starter, you need to feed it regularly by removing a portion of the starter and adding fresh flour and water. The removed portion, known as discard, is often thrown away. Nevertheless, it still contains active yeast and natural fermentation flavors that can be used in a variety of recipes.

The best part? Using sourdough discard doesn’t require any special fermentation time, making these recipes quick and convenient for home bakers.

Why Use Sourdough Discard?

There are several reasons why you should make the most of your sourdough discard:

1. Reduces Waste: Instead of throwing away valuable ingredients, you can repurpose the discard into tasty treats.
2. Adds Flavor: Discard brings a mild sour tang to recipes, adding depth to traditional dishes like pancakes, waffles, and even cakes.
3. Quick Recipes: Unlike sourdough bread, which requires time for the dough to rise and ferment, sourdough discard recipes are quick and easy, offering a way to enjoy the flavors of sourdough without the long wait.

10 Delicious Sourdough Discard Recipes to Try

Here are some easy and creative ways to use your sourdough discard.

1. Sourdough Pancakes

Sourdough pancakes are one of the easiest and most popular ways to use sourdough discard. They’re light, fluffy, and have a subtle tangy flavor that pairs perfectly with maple syrup.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1 tablespoon melted butter

Instructions:

1. In a mixing bowl, combine sourdough discard, flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the egg, milk, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Cook on a preheated griddle or skillet until bubbles form on the surface, then flip and cook until golden brown.

This recipe provides a tangy twist to the classic pancake and is perfect for breakfast or brunch.

2. Sourdough Crackers

Sourdough crackers are another great way to use up discard. They’re crunchy, flavorful, and easy to customize with your favorite herbs and seasonings.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Herbs and spices (rosemary, thyme, sesame seeds)

Instructions:

1. Mix the sourdough discard, flour, olive oil, and salt into a smooth dough.
2. Roll the dough out thinly on a baking sheet lined with parchment paper.
3. Sprinkle with your choice of herbs and spices.
4. Bake at 350°F for 15-20 minutes, or until the crackers are golden and crisp.
5. Let cool and break into pieces.

These crackers are perfect for serving with cheese, dips, or on their own as a snack.

3. Sourdough Banana Bread

Sourdough discard adds a subtle tang to classic banana bread, making it an even more flavorful treat. This recipe combines ripe bananas with the sourdough discard for a moist, rich loaf.

Ingredients:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

For a similar banana recipe, check out our Banana Banana Bread Recipe, which shows another creative way to use bananas in baking.

4. Sourdough Pizza Crust

If you love pizza, try making a sourdough pizza crust with your discard. The discard adds a subtle sour flavor that elevates homemade pizza dough.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup warm water

Instructions:

1. In a bowl, mix the sourdough discard, flour, salt, olive oil, and water until a dough forms.
2. Knead the dough for 5-7 minutes until smooth.
3. Let the dough rest for 30 minutes.
4. Roll out the dough to your desired thickness, then add your favorite pizza toppings.
5. Bake at 450°F for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

5. Sourdough Waffles

Waffles made with sourdough discard are light, crispy, and have a deliciously tangy flavor. They make for an excellent breakfast or brunch option.

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 large egg
• 1 cup milk
• 1/4 cup melted butter

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the sourdough discard, egg, milk, and melted butter.
3. Combine the wet and dry ingredients until just mixed.
4. Pour the batter into a preheated waffle iron and cook according to the manufacturer’s instructions.

Serve these sourdough waffles with syrup, fresh fruit, or whipped cream for an indulgent meal.

6. Sourdough English Muffins

Sourdough English muffins are fluffy, slightly chewy, and perfect for breakfast sandwiches or a quick snack.

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup milk

Instructions:

1. Combine the sourdough discard, flour, sugar, salt, and baking soda in a large bowl.
2. Gradually add the milk, mixing until a dough forms.
3. Roll out the dough to about 1/2-inch thickness and cut into rounds using a biscuit cutter or a glass.
4. Heat a skillet over medium heat and lightly oil it.
5. Cook the muffins for 3-5 minutes on each side until golden and cooked through.

These muffins are perfect for toasting and slathering with butter and jam.

7. Sourdough Cookies

Yes, you can even make cookies with sourdough discard! This recipe yields soft, chewy cookies with a slight sourdough tang.

Ingredients:

• 1/2 cup sourdough discard
• 1/2 cup softened butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. In a large bowl, cream together the butter, sugar, and brown sugar.
2. Add the egg, vanilla, and sourdough discard, mixing until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the chocolate chips.
6. Drop spoonfuls of dough onto a baking sheet and bake at 350°F for 10-12 minutes.

For more cookie inspiration, check out our Easy Chocolate Chip Cookie Recipe to explore another cookie creation.

8. Sourdough Biscuits

Flaky, buttery biscuits with a slight sourdough tang make the perfect side dish for dinner or breakfast. Sourdough discard gives the biscuits a unique flavor.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup milk

Instructions:

1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard and milk until a dough forms.
5. Roll out the dough and cut into biscuit shapes.
6. Bake for 12-15 minutes or until golden brown.

FAQs About Sourdough Discard Recipes

Can I Use Sourdough Discard Right From the Fridge?

Yes, sourdough discard can be used straight from the fridge. There’s no need to bring it to room temperature unless the recipe specifies otherwise.

How Long Can I Keep Sourdough Discard?

You can store sourdough discard in the refrigerator for up to a week. If you’re not ready to use it within that time frame, you can freeze it for up to three months.

Is Sourdough Discard the Same as Active Starter?

No, sourdough discard is typically unfed and inactive. However, it still contains natural yeast and bacteria, making it ideal for quick, flavorful recipes that don’t require rising.

Conclusion

Using sourdough discard in creative ways is a great way to reduce waste and add a unique flavor to your baked goods. Whether you’re making pancakes, pizza crust, or cookies, there’s no shortage of delicious options to try. By incorporating these recipes into your routine, you can make the most of your sourdough starter while enjoying tasty, tangy treats.

For more sourdough recipes and tips, explore our Ultimate Zucchini Bread Recipe and continue expanding your baking repertoire!