Sourdough discard is the portion of your sourdough starter that is removed before feeding. While it might seem wasteful to throw it away, sourdough discard is incredibly versatile and can be used in a variety of recipes to create delicious and unique dishes. This blog post explores the many ways you can put your sourdough discard to good use, ensuring that nothing goes to waste in your kitchen. Whether you’re looking for sweet treats, savory snacks, or even something a bit more adventurous, we’ve got you covered with a comprehensive list of recipes and ideas.
What Is Sourdough Discard?
Before diving into the multitude of recipes, let’s first understand what sourdough discard is. Sourdough discard refers to the portion of the sourdough starter that is “discarded” during the feeding process. A sourdough starter is a mixture of flour and water that has been left to ferment, capturing wild yeast and bacteria from the environment. This fermentation process creates the leavening agent used in traditional sourdough bread.
When you maintain a sourdough starter, it’s essential to regularly feed it with fresh flour and water to keep it active and healthy. During this feeding process, a portion of the starter is removed to prevent it from growing too large and unmanageable. This removed portion is what we refer to as sourdough discard. While the name suggests that it should be thrown away, sourdough discard is still a potent ingredient that can add flavor and texture to a wide range of recipes.
Why Should You Use Sourdough Discard?
There are several reasons why you should consider using your sourdough discard instead of tossing it out:
- Waste Reduction: By finding creative uses for your sourdough discard, you’re minimizing kitchen waste, which is not only good for the environment but also for your wallet.
- Flavor: Sourdough discard adds a tangy, rich flavor to baked goods and other dishes. The longer your starter has been fermenting, the more complex and pronounced this flavor becomes.
- Texture: The natural leavening agents in sourdough discard can help improve the texture of your baked goods, making them lighter and airier.
- Nutritional Benefits: Sourdough discard retains many of the beneficial bacteria and enzymes present in the starter, which can aid digestion and improve gut health.
- Versatility: Sourdough discard can be used in both sweet and savory dishes, making it a highly versatile ingredient in your kitchen.
How To Store Sourdough Discard
Before you start using your sourdough discard in various recipes, it’s important to know how to store it properly. Sourdough discard can be kept in the refrigerator for up to a week in an airtight container. If you don’t plan to use it within that time frame, you can freeze it for up to three months. When you’re ready to use it, thaw it in the refrigerator overnight.
What Can I Use My Sourdough Discard For? Best Recipes to Try
1. Sourdough Pancakes Using Discard: A Fluffy Treat
Ingredients:
- 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 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, mix the sourdough discard, flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be lumpy, which is fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Personal Tip: For an extra burst of flavor, add a handful of blueberries or chocolate chips to the batter before cooking.
2. Crunchy Sourdough Crackers: Perfect Use for Discard
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried herbs (such as rosemary, thyme, or oregano)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the sourdough discard, flour, olive oil, and salt until a dough forms.
- Divide the dough in half and roll out each portion as thinly as possible between two sheets of parchment paper.
- Carefully transfer the rolled-out dough (still on the parchment paper) to a baking sheet.
- Remove the top sheet of parchment paper and score the dough into squares using a pizza cutter or sharp knife.
- Sprinkle with dried herbs and additional salt, if desired.
- Bake for 20-25 minutes, or until the edges are golden brown and the crackers are crisp.
- Let cool completely on a wire rack before breaking into individual crackers.
Personal Tip: These crackers are perfect for cheese boards or as a snack on their own. Try experimenting with different herbs and spices for a variety of flavors.
3. Sourdough Banana Bread
Ingredients:
- 1 cup sourdough discard
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix the mashed bananas, sourdough discard, melted butter, sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped nuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Personal Tip: For a more indulgent version, drizzle the cooled banana bread with a simple glaze made from powdered sugar and milk.
4. Sourdough Pizza Crust
Ingredients:
- 1 cup sourdough discard
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
Instructions:
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
- Add the sourdough discard, flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your oven to 475°F (245°C).
- Punch down the dough and divide it into two portions. Roll each portion out into a circle or rectangle, depending on your preference.
- Transfer the rolled-out dough to a parchment-lined baking sheet or pizza stone.
- Add your desired toppings and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and browned.
Personal Tip: For an extra crispy crust, preheat your pizza stone in the oven before transferring the dough.
5. Sourdough Chocolate Chip Cookies
Ingredients:
- 1/2 cup sourdough discard
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and sourdough discard.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: For a gooey texture, underbake the cookies slightly and let them cool on the baking sheet.
6. Sourdough Flatbread
Ingredients:
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 2 tablespoons olive oil
Instructions:
- In a large bowl, mix the sourdough discard, flour, salt, and baking powder.
- Add the warm water and olive oil, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Divide the dough into 6-8 equal portions and roll each portion into a thin circle.
- Heat a large skillet over medium heat and lightly grease it with oil.
- Cook each flatbread for 2-3 minutes on each side, or until golden brown and slightly puffed.
- Serve warm with dips, spreads, or as a wrap for your favorite fillings.
Personal Tip: Brush the flatbreads with garlic butter as soon as they come off the skillet for an extra burst of flavor.
7. Sourdough Waffles
Ingredients:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with oil or cooking spray.
- Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, usually 3-5 minutes, or until the waffles are golden brown and crisp.
- Serve warm with butter, syrup, or your favorite toppings.
Personal Tip: To keep waffles warm and crisp while making multiple batches, place them on a wire rack in a low oven (200°F/90°C) until ready to serve.
8. Sourdough Muffins
Ingredients:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen berries (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the berries, if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: For a sweeter treat, sprinkle the tops of the muffins with coarse sugar before baking.
Frequently Asked Questions
1. Can I use sourdough discard straight from the fridge?
Yes, you can use sourdough discard straight from the fridge. Just make sure to give it a good stir to reincorporate any liquid that may have separated. If you’re using it in a recipe that requires room temperature ingredients, allow the discard to come to room temperature first to ensure consistent results.
2. How does sourdough discard affect the texture of baked goods?
Sourdough discard adds a slight tanginess to baked goods and can help create a tender crumb. The natural acidity and enzymes in the discard can also break down some of the gluten in the flour, resulting in a softer texture. However, because discard is not as potent as an active starter, it won’t contribute significantly to leavening unless combined with other rising agents like baking powder or yeast.
3. Can I freeze sourdough discard?
Yes, you can freeze sourdough discard for up to three months. Portion it out into smaller containers or freezer bags for easy use in future recipes. When you’re ready to use it, thaw it in the refrigerator overnight and give it a good stir before adding it to your recipe.
4. What’s the difference between sourdough discard and active starter?
Sourdough discard is the portion of the starter that is removed before feeding, and it’s usually not as active or bubbly as the fed starter. While discard can add flavor and texture to recipes, it doesn’t have the same leavening power as an active starter, which is why it’s often used in conjunction with other rising agents or in recipes that don’t require much rise.
5. Can I use sourdough discard in gluten-free recipes?
Yes, you can use sourdough discard in gluten-free recipes, but it’s important to remember that most traditional sourdough starters are made with wheat flour, which contains gluten. If you’re following a strict gluten-free diet, make sure to use a gluten-free sourdough starter and appropriate gluten-free flours in your recipes.
Conclusion
Sourdough discard is a versatile and valuable ingredient that can be used in a variety of recipes, from sweet treats to savory snacks. By incorporating your sourdough discard into your cooking and baking, you can reduce waste, enhance the flavor and texture of your dishes, and experiment with new and creative recipes. Whether you’re making pancakes for breakfast, crackers for a snack, or pizza for dinner, sourdough discard can add a unique and delicious twist to your meals. So, next time you’re about to discard that extra starter, think twice and try out one of these recipes instead!