Sourdough discard is the portion of the sourdough starter that is removed and discarded during the feeding process. For many bakers, its seems like an unavoidable waste. However, what you may not know is that this leftover starter is a valuable ingredient that can be used in a wide range of delicious recipes. Instead of tossing it away, you can repurpose sourdough discard to create flavorful baked goods and more.
In this article, we’ll explore various creative ways to use it and ensure nothing goes to waste.
What is Sourdough Discard?
Its refers to the portion of the sourdough starter that is removed before feeding the remaining starter with fresh flour and water. This process keeps the sourdough starter in balance, preventing it from becoming too large to maintain. While sourdough discard is not as active as the freshly fed starter, it still has the tangy flavor and yeast properties that make it a fantastic ingredient for a variety of recipes.
Why Should You Save Sourdough Discard?
Saving sourdough discard is not only a sustainable practice, but it also opens up a world of culinary possibilities. Here are a few reasons why you should consider keeping your sourdough discard:
- Zero Waste: Instead of throwing away perfectly good dough, you can reduce food waste by repurposing it into other dishes.
- Unique Flavor: Sourdough discard brings a mild tanginess to recipes that enhances the flavor of both sweet and savory dishes.
- Cost-Effective: By using the discard in other recipes, you can get more out of the ingredients you’ve already invested in your sourdough starter.
Creative Recipes Using Sourdough Discard
Now that you know why you should keep your sourdough discard, let’s explore a variety of recipes that you can make with it. Whether you prefer savory snacks or sweet treats, there’s something for everyone.
1. Sourdough Pancakes
Sourdough pancakes are one of the easiest and most popular ways to use sourdough discard. The natural fermentation in the discard adds a slight tang to the pancakes, giving them a unique flavor profile.
Ingredients:
- 1 cup sourdough discard
- 1 egg
- 1 cup milk
- 1 tablespoon sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large bowl, combine the sourdough discard, egg, and milk. Mix until smooth.
- Add the flour, sugar, and baking powder to the mixture. Stir until just combined.
- Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of the batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.
- Serve with maple syrup, fresh fruit, or your favorite toppings.
2. Sourdough Crackers
If you’re looking for a crispy, savory snack, sourdough crackers are the perfect way to use up your discard. These crackers are simple to make and can be flavored with herbs, spices, or cheese.
Ingredients:
- 1 cup sourdough discard
- ½ cup all-purpose flour
- ¼ cup olive oil
- ½ teaspoon salt
- Optional: herbs, spices, or shredded cheese for flavor
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sourdough discard, flour, olive oil, and salt. Stir until the dough comes together.
- Roll the dough out thinly between two sheets of parchment paper.
- Remove the top layer of parchment and cut the dough into cracker-sized pieces.
- Place the crackers on a baking sheet and bake for 15-20 minutes, or until crisp and golden.
- Let cool before serving.
3. Sourdough Pizza Crust
A sourdough pizza crust is a fantastic way to add a tangy twist to your homemade pizzas. It requires minimal effort and delivers a delicious, chewy crust.
Ingredients:
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- ½ cup water (as needed)
Instructions:
- Combine the sourdough discard, flour, salt, sugar, and olive oil in a large mixing bowl.
- Gradually add water until a dough forms. Knead for about 5 minutes until smooth.
- Cover the dough and let it rest for 30 minutes to 1 hour.
- Preheat your oven to 475°F (245°C).
- Roll out the dough into your desired pizza shape and transfer it to a lightly greased baking sheet or pizza stone.
- Add your favorite toppings and bake for 12-15 minutes, or until the crust is golden and crisp.
4. Sourdough Brownies
Sourdough brownies may sound unusual, but its gives them a slight tang that pairs perfectly with rich chocolate. They’re dense, fudgy, and perfect for anyone looking for a unique twist on traditional brownies.
Ingredients:
- ½ cup sourdough discard
- 1 cup sugar
- ½ cup melted butter
- ½ cup cocoa powder
- 2 eggs
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, whisk together the sourdough discard, sugar, melted butter, and cocoa powder until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- Stir in the flour and baking powder until just incorporated.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool before cutting and serving.
5. Sourdough Banana Bread
Banana bread is a comforting classic, and adding sourdough discard gives it an extra depth of flavor. The tang from the discard balances the sweetness of the bananas, creating a moist and flavorful loaf.
Ingredients:
- 1 cup sourdough discard
- 3 ripe bananas, mashed
- ½ cup sugar
- ½ cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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For a unique appetizer to pair with your sourdough dishes, consider this indulgent crab brulee recipe. Its rich flavors make it a great match for sourdough flatbreads or crackers.
Sourdough Discard in Breakfast Dishes
Breakfast is one of the best meals to incorporate sourdough discard into. The tangy flavor of the discard lends itself beautifully to morning staples, adding a subtle depth of flavor to both sweet and savory dishes. If you’re looking to kick-start your day with a delicious, homemade breakfast, here are a few ways to use it in your morning routine.
1. Waffles
Just like pancakes, waffles made with sourdough discard are a delicious way to incorporate the tangy starter into your breakfast. The discard adds a unique flavor, giving the waffles a slightly sour note that balances perfectly with the sweetness of syrup or fresh fruit.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat your waffle iron.
- In a bowl, whisk together the sourdough discard, eggs, milk, melted butter, and vanilla extract (if using).
- In a separate bowl, combine the flour, sugar, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the preheated waffle iron and cook until golden brown and crisp.
- Serve with maple syrup, fresh berries, or whipped cream.
2. Biscuits
Fluffy biscuits are another breakfast favorite that can be enhanced with sourdough discard. The discard provides a slight tang, which pairs wonderfully with savory spreads like butter or jam. These biscuits are quick to make and are perfect for pairing with eggs, sausage, or a light gravy.
Savory Uses for Sourdough Discard
Sourdough discard is not just for sweet treats or breakfast recipes—it can also be a key ingredient in savory dishes. The tangy flavor that its offers makes it a perfect addition to many savory snacks and meals, enhancing their overall taste and texture. Let’s take a closer look at how you can incorporate sourdough discard into your savory cooking routine.
1. Sourdough Focaccia
Focaccia is a light, fluffy, and delicious Italian flatbread that pairs well with many meals, such as soups and salads. In particular, using sourdough discard in your focaccia dough adds a subtle tang that perfectly complements the olive oil, rosemary, and salt traditionally used to flavor the bread. As a result, the sourdough discard enhances both the texture and taste, making it a great addition to any meal.
Ingredients:
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- ½ cup warm water
- 1 tablespoon olive oil
- Fresh rosemary (optional)
- Sea salt for topping
Instructions:
- In a large bowl, mix together the sourdough discard, flour, salt, sugar, and water until a dough forms.
- Knead the dough for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rest for about 1 hour.
- Preheat your oven to 400°F (200°C). Once the dough has risen, press it into a greased baking sheet, dimpling the surface with your fingertips.
- Drizzle the dough with olive oil, sprinkle with fresh rosemary and sea salt, and bake for 20-25 minutes, or until the focaccia is golden brown.
- Allow the focaccia to cool slightly before slicing and serving.
This focaccia is a great way to use up sourdough discard while creating a savory, versatile bread that pairs beautifully with a variety of dishes.
2. Sourdough Dumplings for Soups and Stews
One of the easiest ways to add a heartier element to your soups or stews is to incorporate sourdough dumplings. The tangy flavor of the sourdough discard works well with savory broths, creating fluffy dumplings that soak up the flavors of your soup.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- Salt and pepper to taste
Instructions:
- In a bowl, mix together the sourdough discard, flour, egg, baking powder, melted butter, salt, and pepper.
- Drop spoonfuls of the dough into simmering soup or stew. Cover and let the dumplings cook for 10-15 minutes, or until they are puffed up and cooked through.
- Serve the soup with the dumplings and enjoy their pillowy texture, which contrasts perfectly with the tangy, rich broth.
Sourdough dumplings are an excellent way to give your soups a little extra texture and make them more filling. Additionally, you can experiment with different herbs and spices in the dumpling dough to match the flavors of your soup. For example, adding thyme or rosemary can enhance a hearty vegetable soup, while dill or parsley might complement a lighter broth.
If you’re also interested in other healthy and savory snack ideas, try these delicious cottage cheese wraps. Not only are they a nutritious, protein-packed option, but they also complement sourdough recipes perfectly. Furthermore, these wraps can be customized with various fillings to suit your taste, making them a versatile and satisfying snack.
Troubleshooting Common Problems
While sourdough discard is an incredibly versatile ingredient, there are a few common challenges you might encounter when working with it. Here are some troubleshooting tips to help you avoid problems and ensure the best results when baking or cooking with sourdough discard.
1. Too Much Moisture in the Dough
If you’re finding that your dough is too sticky or wet after adding sourdough discard, it’s likely because the discard itself contains a high level of moisture. This dish is usually about equal parts flour and water, which can throw off the balance in certain recipes.
Solution: If the dough is too sticky to handle, gradually add more flour until it reaches the desired consistency. You can also reduce the amount of water or liquid in the recipe to account for the moisture in the discard. Always mix the ingredients thoroughly before adjusting, as doughs can sometimes come together better after resting for a few minutes.
2. Flat or Dense Baked Goods
When using sourdough discard, you might notice that certain baked goods, like pancakes or muffins, can turn out denser than expected. This happens primarily because the recipe doesn’t have as much rising power as an active sourdough starter. However, there are ways to address this issue.
For instance, to avoid dense baked goods, make sure you’re adding enough leavening agents, such as baking powder or baking soda. In fact, these will help provide the lift that sourdough discard alone may lack. Moreover, for recipes like pancakes or waffles, adding a teaspoon of baking powder to the batter can help create lighter, fluffier results. Therefore, by incorporating the right balance of leavening agents, you can significantly improve the texture of your baked goods.
3. Overpowering Sourdough Flavor
While sourdough discard can add a lovely tang to many recipes, it’s important to ensure that its flavor doesn’t overpower the other ingredients, especially in sweet recipes. Sometimes, using too much discard can lead to an overly tangy flavor.
Solution: Be mindful of how much discard you’re using in a recipe. Generally, using between ¼ cup and 1 cup of sourdough discard in a recipe is ideal. If you find that the flavor is still too strong, you can balance it out with sweeter ingredients or reduce the amount of discard you use.
4. Sourdough Discard Storage Issues
its can last for a while in the refrigerator, but improper storage can lead to spoilage, off smells, or mold growth.
Solution: Store your dish in an airtight container in the refrigerator for up to one week. Make sure the container is clean and sealed tightly to prevent any unwanted bacteria from contaminating the discard. If you notice any off smells, discoloration, or mold, it’s best to discard it and start fresh.
For more inspiration, check out these creative sourdough discard recipes, where you can discover even more delicious ways to make the most of your sourdough starter.
Final Thoughts: Waste Not, Want Not!
As you can see, sourdough discard is far from waste—it’s a versatile ingredient that can be repurposed into an array of delicious recipes. From savory crackers to sweet banana bread, there’s no shortage of ways to get creative in the kitchen with your discard. So the next time you feed your sourdough starter, don’t throw away the discard! Instead, use it to enhance your meals and reduce food waste.