Sourdough Discard Recipes

Ever wondered what to do with sourdough discard? Instead of tossing it, turn it into something delicious! This article shares easy recipes that make the most of your leftover starter, reducing waste and creating tasty treats everyone will love.

Recipe 1: Sourdough Discard Pancakes
Recipe 2: Sourdough Discard Crackers
Storing and Customizing
Conclusion
FAQs

Sourdough Discard: What and Why?

Sourdough discard is the portion of the sourdough starter that you remove when feeding your starter. It’s called “discard” because many people throw it away. But don’t let the name fool you! This leftover starter is still full of flavor and can be used in a variety of recipes. Using sourdough discard is a fantastic way to reduce kitchen waste and adds a unique tangy flavor to your recipes.

Recipe 1: Sourdough Discard Pancakes

Serving Size: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients for Pancakes

1 cup sourdough discard
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract (optional)

Directions for Pancakes

Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
Add Wet Ingredients: In another bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay.
Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve: Stack the pancakes on a plate and serve warm with maple syrup, fresh fruit, or a dollop of yogurt.

Recipe 2: Sourdough Discard Crackers

Serving Size: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients for Crackers

1 cup sourdough discard
1 cup whole wheat flour
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon dried herbs (rosemary, thyme, or oregano)
Coarse sea salt for sprinkling

Directions for Crackers

Prepare Dough: Preheat your oven to 350°F (175°C). In a large bowl, mix the sourdough discard, flour, olive oil, salt, and dried herbs until a dough forms.
Roll Out Dough: On a lightly floured surface, roll out the dough as thin as possible (about 1/8 inch thick). This will ensure crispy crackers.
Cut and Arrange: Use a knife or pizza cutter to cut the dough into squares or rectangles. Place them on a baking sheet lined with parchment paper. Sprinkle with coarse sea salt.
Bake: Bake in the preheated oven for 18-20 minutes or until the crackers are golden and crispy.
Cool and Store: Let the crackers cool completely before storing them in an airtight container.

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Storing and Customizing

Store Sourdough Discard: Refrigerate discard in a sealed container for up to a week or freeze for up to three months.
Customize Recipes: Add blueberries or chocolate chips to pancakes, and experiment with different herbs or spices for the crackers.

Conclusion

Sourdough discard doesn’t have to go to waste. With these simple recipes, you can transform it into delicious and wholesome dishes. So next time you feed your starter, save that discard and get creative in the kitchen!

FAQs

Can I use sourdough discard straight from the fridge?
Yes, just stir it before using.
What if my sourdough discard has been sitting out?
It’s usually safe if only out for a few hours. Discard if it smells bad or has mold.
Can these recipes be made gluten-free?
Yes, use gluten-free flour and a gluten-free sourdough starter.
How long can sourdough discard be frozen?
Up to three months. Thaw in the fridge before using.
Can I double the recipes?
Yes, both recipes can be easily doubled. Adjust cooking times if needed.