What to Make with Sourdough Discard: 15 Delicious Ideas

If you’ve ever baked sourdough bread, you know the drill: every time you feed your starter, you need to discard some of it. But here’s the good news – that sourdough discard doesn’t need to be tossed away! Instead of throwing away the extra starter, you can use it to create a range of mouthwatering dishes, from savory snacks to sweet treats. Think crispy crackers, fluffy pancakes, and even decadent chocolate chip cookies. In this article, I’ll guide you through some of the best ways to use sourdough discard, so you can reduce waste, get creative in the kitchen, and enjoy some truly delicious recipes.

When it comes to using sourdough discard, creativity is key. Whether you’re whipping up sourdough pancakes, crafting crispy crackers, or baking a delicious loaf, there are endless possibilities for this often-overlooked ingredient. That’s where our app, ReciMe, comes in. It’s the perfect tool to help you organize and save all your sourdough discard recipes in one place. With features like automatic grocery lists, meal planning, and easy access to your saved recipes, ReciMe makes it simple to stay inspired and waste less while cooking.

What is Sourdough Discard?

Sourdough discard is simply the portion of your sourdough starter that you remove before you add fresh flour and water to feed it. It’s the extra starter that you would otherwise throw away to keep the starter at the right consistency. While it’s not active enough to make traditional sourdough bread rise, sourdough discard still has a lot of potential in the kitchen. The tangy flavor and texture it provides can enhance a variety of dishes, making it a perfect ingredient for a wide range of recipes.

The beauty of sourdough discard is its versatility. Whether you’re making sweet treats, savory dishes, or snacks, it can be added to recipes that call for flour, milk, or eggs to create something unique with that signature sourdough tang. So let’s take a look at some of the best ways to put your sourdough discard to good use.

15 Delicious Ways to Use Sourdough Discard

Sourdough discard doesn’t have to be a kitchen hassle – in fact, it’s an ingredient waiting to be transformed into something amazing. Whether you’re craving something savory like focaccia or something sweet like banana bread, sourdough discard can help you whip up a variety of delicious dishes. Here are 15 recipes to inspire you to make the most out of your sourdough starter. They’re easy to prepare and pack that signature tanginess that only sourdough can deliver. Ready to start baking? Let’s dive in!

1. Sourdough Pancakes

Pancakes are one of the easiest and most satisfying ways to use sourdough discard. They’re light, fluffy, and have that distinct sourdough flavor that makes every bite a little more interesting than your standard pancakes.

Ingredients

• 1 cup sourdough discard
• 1 egg
• 1/2 cup milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted butter

Instructions

1. In a bowl, combine the sourdough discard, egg, milk, sugar, and vanilla extract. Mix well.
2. In another bowl, whisk together the baking soda, salt, and flour.
3. Add the dry ingredients to the wet mixture and stir until combined.
4. Heat a non-stick pan over medium heat and grease with a little butter.
5. Pour batter onto the pan in small rounds and cook for 2-3 minutes on each side or until golden brown.

Serve with your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream. These pancakes are perfect for a weekend breakfast!

2. Sourdough Pizza Crust

If you love pizza (and who doesn’t?), sourdough discard can make a fantastic pizza dough. It adds a slightly tangy flavor to the crust and gives it a crispy, chewy texture. This is an easy way to elevate your pizza nights.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup warm water
• 1 teaspoon instant yeast

Instructions

1. Combine the sourdough discard, flour, olive oil, salt, sugar, warm water, and yeast in a bowl.
2. Mix until the dough starts to come together, then knead for about 5-7 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour, or until doubled in size.
4. Preheat the oven to 475°F (245°C).
5. Punch down the dough, roll it out into your desired pizza shape, and place it on a baking sheet.
6. Add your favorite pizza toppings and bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.

3. Sourdough Crackers

Looking for a savory snack that’s both easy and addictive? Sourdough crackers made with discard are a must-try. They’re crispy, slightly tangy, and can be flavored with anything from herbs to cheese.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup grated cheese (optional)
• 1/2 teaspoon dried rosemary (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the sourdough discard, flour, salt, and olive oil. Add cheese and rosemary if desired.
3. Roll the dough out between two sheets of parchment paper to about 1/8-inch thick.
4. Cut the dough into small squares or rectangles and place them on the baking sheet.
5. Bake for 15-20 minutes or until the crackers are golden and crisp. Let cool before serving.

These crackers are perfect for dipping or enjoying as a stand-alone snack.

4. Sourdough Chocolate Chip Cookies

Yes, you can make cookies with sourdough discard, and they’re absolutely delicious! The tanginess from the sourdough gives these cookies an extra depth of flavor, making them even more irresistible.

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, sugars, and sourdough discard until creamy.
3. Add the egg and vanilla extract, mixing well.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
5. Fold in the chocolate chips.
6. Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes or until the edges are golden.

These cookies are a fun twist on your classic chocolate chip cookies and a great way to use up sourdough discard.

5. Sourdough Biscuits

Fluffy, buttery biscuits made with sourdough discard are a great addition to any meal. Whether served with gravy, butter, or jam, these biscuits are perfect for breakfast or a savory side.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking soda, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard and buttermilk, mixing until just combined.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold it a few times to create layers, then cut into rounds.
6. Place the biscuits on the baking sheet and bake for 12-15 minutes, or until golden brown.

6. Sourdough Zucchini Bread

Sourdough discard can even be used to make quick breads like zucchini bread. This recipe combines the tang of sourdough with the moist texture of zucchini for a deliciously unique twist.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 1/2 cups shredded zucchini

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix the flour, baking soda, cinnamon, salt, and sugar.
3. In a separate bowl, whisk together the sourdough discard, oil, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the zucchini.
6. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean.

This moist, flavorful bread is perfect for breakfast, snacks, or dessert.

7. Sourdough Tortillas

If you love homemade tortillas, adding sourdough discard takes them to a whole new level. These tortillas are soft, chewy, and perfect for tacos, burritos, or wraps.

Ingredients

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

Instructions

1. Combine the sourdough discard, flour, and salt in a bowl.
2. Add the olive oil and warm water, then mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
4. Divide the dough into small balls and roll each ball into a thin circle.
5. Heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes per side, until lightly browned.
6. Serve with your favorite fillings and enjoy!

8. Sourdough Banana Bread

Banana bread made with sourdough discard gives it a wonderful depth of flavor. The tangy sourdough balances the sweetness of the ripe bananas, making this bread a real treat.

Ingredients

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup butter, melted
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine the mashed bananas, sourdough discard, sugar, melted butter, and eggs.
3. In another bowl, mix the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean.

9. Sourdough Cinnamon Rolls

These sourdough cinnamon rolls are soft, gooey, and packed with flavor. The sourdough discard gives them a slight tang that perfectly complements the cinnamon-sugar filling.

Ingredients

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon yeast
• 1/2 teaspoon salt
• 1/2 cup brown sugar (for filling)
• 2 teaspoons cinnamon (for filling)
• 1/4 cup butter, softened (for filling)

Instructions

1. Warm the milk and mix it with sugar, melted butter, and eggs.
2. Add the sourdough discard and stir to combine.
3. In another bowl, mix the flour, yeast, and salt, then gradually add to the wet mixture until it forms a dough.
4. Knead for about 5-7 minutes until smooth, then let the dough rise for 1-2 hours or until doubled in size.
5. Roll the dough out into a rectangle and spread with softened butter, brown sugar, and cinnamon.
6. Roll the dough up tightly, slice, and place the rolls in a greased baking dish.
7. Let them rise for another hour, then bake at 375°F (190°C) for 20-25 minutes.
8. Top with icing or glaze and serve!

10. Sourdough Pancake Muffins

If you love pancakes but want a portable version, try these sourdough pancake muffins. They combine the fluffiness of pancakes with the convenience of muffins.

Ingredients

• 1 cup sourdough discard
• 1 cup flour
• 1/2 cup milk
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine all the wet ingredients (sourdough discard, milk, sugar, egg, vanilla, and butter).
3. In another bowl, mix the dry ingredients (flour, baking powder, and baking soda).
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the muffin tin and bake for 15-20 minutes, or until golden brown.

11. Sourdough Biscuits with Cheddar and Chives

These savory sourdough biscuits are perfect for breakfast, lunch, or dinner. The tangy sourdough combines perfectly with sharp cheddar and fresh chives.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped chives
• 1/2 cup milk

Instructions

1. Preheat your oven to 450°F (230°C) and grease a baking sheet.
2. In a bowl, mix the flour, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the cheddar and chives.
5. Add the sourdough discard and milk, mixing until just combined.
6. Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes or until golden brown.

12. Sourdough Banana Nut Muffins

These muffins are soft and moist, thanks to the sourdough discard and ripe bananas. They’re perfect for breakfast or as an afternoon snack.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 eggs
• 2 ripe bananas, mashed
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the flour, baking soda, cinnamon, and salt.
3. In another bowl, cream the butter and sugar, then add the eggs and sourdough discard.
4. Stir in the mashed bananas and dry ingredients until just combined.
5. Fold in the walnuts, then scoop the batter into the muffin tin.
6. Bake for 20-25 minutes or until a toothpick comes out clean.

13. Sourdough Focaccia

Focaccia is a classic Italian bread that’s easy to make and packed with flavor. Using sourdough discard gives this bread a light, airy texture and a unique tang.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1 tablespoon rosemary (optional)
• Sea salt for topping

Instructions

1. In a bowl, combine the sourdough discard, flour, salt, yeast, and warm water.
2. Mix to form a dough, then knead for 5 minutes.
3. Place the dough in an oiled bowl and let it rise for 1-2 hours.
4. Preheat the oven to 400°F (200°C).
5. Roll the dough out onto a greased baking sheet, press dimples into the surface with your fingers, and drizzle with olive oil.
6. Sprinkle with rosemary and sea salt, then bake for 20-25 minutes.

14. Sourdough Pretzels

Pretzels made with sourdough discard are chewy, flavorful, and perfect for a snack or appetizer. These pretzels are soft on the inside and have a satisfying crust on the outside.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1/2 cup warm water
• 1 tablespoon baking soda (for boiling)

Instructions

1. Combine the sourdough discard, flour, sugar, salt, yeast, and warm water in a bowl to form a dough.
2. Knead for about 5 minutes, then let the dough rise for 1 hour.
3. Preheat your oven to 450°F (230°C).
4. Roll the dough into long ropes and twist them into pretzel shapes.
5. Bring a pot of water to a boil and add the baking soda.
6. Drop each pretzel into the boiling water for 30 seconds before placing them on a baking sheet.
7. Bake for 12-15 minutes or until golden brown.

15. Sourdough Granola

This crunchy, slightly sweet granola is a great way to use sourdough discard and add a tangy twist to your usual breakfast routine.

Ingredients

• 1 cup sourdough discard
• 2 cups rolled oats
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup nuts (your choice)
• 1/2 cup dried fruit (your choice)

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, sourdough discard, honey, melted coconut oil, cinnamon, and salt.
3. Spread the mixture evenly on the baking sheet and bake for 20-25 minutes, stirring halfway through.
4. Once cooled, mix in your nuts and dried fruit.

How to Store Sourdough Discard

If you’re not planning to use your sourdough discard right away, no worries! There are simple ways to store it for later use so it doesn’t go to waste.

Fridge Storage

If you’re storing your sourdough discard for a few days, just pop it in an airtight container and keep it in the fridge.When stored in the refrigerator, sourdough discard remains usable for up to 2 weeks, though using fresher (within 1 week) discard is best for sweeter recipes. Just make sure to check it for any signs of mold before using it.

Freezing Sourdough Discard

Got a lot of discard on your hands? Freezing it is a great way to keep it from going to waste. Simply scoop the discard into a plastic bag or airtight container, and store it in the freezer for up to a couple of months. When you’re ready to use it, just thaw it out before you start baking or cooking. It’s super convenient and makes sure you have sourdough discard on hand for future recipes.

By properly storing your discard, you can save time and make the most of it in your kitchen – no need to rush through recipes to avoid waste.

Conclusion

Now that you’ve got 15 creative ways to use your sourdough discard, the possibilities are endless. Whether you’re in the mood for a sweet snack like sourdough chocolate chip cookies or looking for something savory like sourdough pizza crust, these recipes will help you make the most of your starter while cutting down on waste. Plus, sourdough discard isn’t just an ingredient – it’s a chance to experiment in the kitchen and add that signature tang to dishes you already love. So next time you find yourself with extra sourdough discard, don’t toss it – turn it into something delicious!

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