Are you tired of throwing away that extra sourdough starter after baking a loaf? Think again! The discard from your sourdough bread can be repurposed into a variety of tasty treats. With a little creativity, you can turn last night’s dinner into tomorrow’s breakfast or snack.
From sweet treats like banana bread and cinnamon rolls to savory options like crackers and flatbread, the possibilities are endless. And with this article, we’ll show you how to make 18 creative recipes using your sourdough starter discard. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire you to get creative in the kitchen.
Sourdough Starter Pancakes
Harness the tangy flavor of your sourdough starter and add it to your pancakes for a delightful twist on breakfast classics.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Optional: blueberries, chocolate chips, or nuts for added flavor
Instructions:
1. In a bowl, whisk together sourdough starter, flour, sugar, and egg until smooth.
2. Add salt and melted butter; mix until well combined.
3. Heat a non-stick skillet or griddle over medium heat (375°F).
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles form on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Tips:
Use your favorite pancake toppings or try something new with these sourdough pancakes!
Sourdough Discard Waffles
Transform your sourdough starter’s discard into a tasty and crispy breakfast treat. These waffles are perfect for using up excess starter and adding some excitement to your morning routine.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups all-purpose flour
– 2 teaspoons sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together the sourdough starter discard, flour, sugar, and salt until smooth.
3. Add the melted butter and beaten egg to the mixture. Whisk until fully incorporated.
4. Pour about 1/4 cup of batter onto the center of the waffle iron.
5. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
6. Repeat with remaining batter, greasing the waffle iron between each batch.
Cooking Time: 10-15 minutes (depending on the number of waffles made)
Sourdough Starter Crackers
Take your sourdough starter to the next level with these crispy, flavorful crackers perfect for snacking or serving alongside soups and cheeses. With just a few ingredients and minimal effort, you’ll be enjoying homemade goodness in no time.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1 tablespoon water
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough starter, flour, salt, and sugar. Mix until a shaggy dough forms.
3. Gradually add the water while mixing until the dough comes together in a ball.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and pliable.
5. Roll the dough into a thin sheet, about 1/8 inch thick. Cut into desired shapes or simply tear into irregular pieces.
6. Place the crackers on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Sourdough Discard Banana Bread
Transform your sourdough discard into a delicious banana bread that’s perfect for using up ripe bananas and feeding your starter.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 large ripe bananas, mashed
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1 tablespoon melted butter or oil
– Optional: nuts, chocolate chips, or other mix-ins of your choice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine sourdough discard, mashed bananas, sugar, salt, and baking powder. Mix until well combined.
3. Add melted butter or oil and mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from oven and let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 45-50 minutes
Sourdough Starter Pizza Dough
Transform your pizza game with this unique sourdough starter pizza dough recipe! This crust combines the tanginess of a sourdough starter with the convenience of a quick-fermented dough.
Ingredients:
– 1 cup warm water
– 1/2 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1 tsp salt
– 1 tbsp olive oil
Instructions:
1. In a large mixing bowl, combine warm water and sourdough starter. Mix until fully dissolved.
2. Add flour, salt, and olive oil to the mixture. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 2 hours.
5. Preheat oven to 425°F (220°C). Punch down the dough, shape into desired pizza form, and bake for 12-15 minutes.
Cooking Time: 12-15 minutes
Sourdough Discard Muffins
Transform your sourdough starter discard into delicious, tender muffins perfect for a quick breakfast or snack.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together discard, flour, sugar, and melted butter until smooth.
3. Add the egg and mix until fully incorporated.
4. Divide the batter evenly among the muffin cups.
5. Sprinkle tops with a pinch of salt.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sourdough Starter Focaccia
This recipe combines the tangy flavor of sourdough starter with the softness and chewiness of focaccia, creating a delicious and unique bread. With minimal ingredients and simple steps, you can enjoy this tasty treat in no time.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup warm water
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
3. Add olive oil and warm water. Mix until a sticky dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough on the prepared baking sheet. Use your hands to shape into a rectangle or circle.
6. Dimple the surface with your fingers, creating small wells for olive oil and herbs (optional).
7. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Sourdough Discard Biscuits
Transform your sourdough starter’s discard into delicious biscuits with this simple recipe.
Ingredients:
– 1 cup sourdough starter discard (at room temperature)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sourdough starter discard, flour, baking powder, and salt until smooth.
3. Add the cold butter and use a pastry blender or your fingers to work it into the dough until it resembles coarse crumbs.
4. Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it comes together in a cohesive mass.
5. Roll out the dough to about 1/2 inch thickness. Cut into desired shapes (e.g., rounds, squares).
6. Place biscuits on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Yield: Approximately 8-10 biscuits
Sourdough Starter Crepes
Elevate your breakfast game with these delicate crepes infused with the tangy flavor of sourdough starter. Perfect for wrapping around sweet or savory fillings, these crepes are a delightful twist on traditional French cuisine.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup milk
– 1 large egg
– 1/4 teaspoon salt
– Butter or oil for greasing the pan
Instructions:
1. In a blender, combine sourdough starter, flour, milk, egg, and salt. Blend until smooth and free of lumps.
2. Heat a small non-stick pan over medium heat. Grease with butter or oil.
3. Pour about 1/4 cup of batter into the pan and tilt to evenly coat the bottom.
4. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
5. Loosen the crepe with a spatula and flip onto a plate.
6. Repeat with remaining batter.
Cooking Time: About 20-25 minutes to make 8-10 crepes.
Sourdough Discard Pretzels
Transform your sourdough discard into deliciously crispy and flavorful pretzels, perfect for snacking or as a topping for soups or salads.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1/2 cup warm water
– 1 tablespoon sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter discard, warm water, and sugar. Mix until smooth.
2. Add flour, one cup at a time, until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes elastic and smooth.
4. Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8-10 equal pieces. Roll each piece into a long rope, then twist into pretzel shape. Place on prepared baking sheet.
7. Brush tops with egg wash or water and sprinkle with sesame seeds or pretzel salt if desired.
8. Bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Sourdough Starter Cornbread
This recipe combines the tanginess of sourdough starter with the warmth and comfort of classic cornbread, creating a unique and delicious treat. Perfect for snacking or serving alongside your favorite soups or stews.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup sourdough starter (active and bubbly)
– 1/4 cup buttermilk
– 1 tablespoon honey
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, and baking powder.
3. In a separate bowl, mix sourdough starter, buttermilk, and honey until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Sourdough Discard Donuts
Transform your sourdough discard into delicious donuts that will elevate your baking game. This recipe is perfect for using up excess sourdough starter and creating a sweet treat.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 3 tablespoons vegetable oil
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– Flavorings of your choice (e.g., vanilla, cinnamon, nutmeg)
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (180°C).
2. In a large mixing bowl, whisk together sourdough discard, sugar, milk, and yeast until smooth.
3. Add flour, salt, and flavorings; mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 1 hour.
6. Fry donuts in batches for 2-3 minutes on each side, or until golden brown.
7. Drain excess oil on paper towels; dust with powdered sugar while still warm.
Cooking Time: 10-12 minutes total (including frying and resting time)
Enjoy your delicious Sourdough Discard Donuts!
Sourdough Starter Flatbread
Bring the flavors of Italy to your table with this simple and delicious recipe using your sourdough starter. This flatbread is perfect for snacking, serving as a side dish, or using as a base for your favorite toppings.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine the sourdough starter and 1 cup of flour. Mix until just combined.
2. Add the remaining cup of flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into 2-3 equal pieces, depending on desired thickness.
5. Roll out each piece into a thin circle or rectangle.
6. Place the flatbreads on a baking sheet lined with parchment paper.
7. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown and crispy.
Cooking Time: 12-15 minutes
Sourdough Discard Scones
Turn your sourdough starter’s discard into a batch of tender, buttery scones. Perfect for breakfast or as a snack.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 tablespoon granulated sugar
– Optional: dried herbs or grated cheese for added flavor
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Add the sourdough starter discard and mix until just combined.
4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. Stir in sugar and any desired herbs or cheese.
6. Turn dough onto a floured surface and gently knead 2-3 times.
7. Pat into a circle about 1 inch (2.5 cm) thick.
8. Cut into wedges or use a biscuit cutter to create shapes.
9. Place on prepared baking sheet, leaving space between each scone.
10. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Sourdough Starter Cinnamon Rolls
Start your day with a sweet and tangy treat using your sourdough starter! These cinnamon rolls are soft, fluffy, and packed with flavor from the natural yeast fermentation.
Ingredients:
– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, sugar, and salt. Mix until just combined.
2. Add melted butter, beaten egg, and cinnamon. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 2 hours, or until doubled in size.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the dough into a rectangle, spread with melted butter, and sprinkle with cinnamon sugar.
7. Roll up tightly, cut into 12 equal pieces, and place on prepared baking sheet.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sourdough Discard Bagels
Maximize the use of your sourdough starter by turning its discard into delicious bagels. This recipe is a great way to reduce waste and enjoy a tasty treat.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups warm water
– 3 tablespoons sugar
– 1 teaspoon active dry yeast
– 4 cups all-purpose flour
– Salt, to taste
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine discard starter, warm water, sugar, and yeast. Mix until dissolved.
2. Add flour, one cup at a time, until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
6. Divide the dough into 8-10 pieces. Roll each piece into a ball and then use your thumbs to create a hole in the center, stretching it out to form a bagel shape.
7. Place the bagels onto the prepared baking sheets, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until golden brown.
Sourdough Starter Dumplings
Take your sourdough starter to the next level by incorporating it into fluffy and flavorful dumplings, perfect for a cozy night in or a family gathering. These tender bites are infused with the tangy goodness of sourdough and can be served as an appetizer, side dish, or main course.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon butter, melted
– Water, as needed
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, salt, and baking powder.
2. Mix until a shaggy dough forms.
3. Add the melted butter and mix until the dough comes together in a sticky ball.
4. Knead the dough for 5-7 minutes, adding water as needed to achieve a smooth consistency.
5. Divide the dough into 8-10 equal pieces.
6. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Cook dumplings in boiling water for 15-20 minutes or until they float to the surface.
8. Serve warm with your favorite dipping sauce.
Cooking Time: 20-25 minutes
Sourdough Discard Brownies
These rich, fudgy brownies are a game-changer for sourdough enthusiasts. By using the natural yeast in your sourdough starter as a leavening agent, you’ll create a unique flavor profile that’s perfect for satisfying any sweet tooth.
Ingredients:
– 1 cup (200g) sugar
– 1/2 cup (120g) unsweetened cocoa powder
– 1/4 cup (60g) sourdough starter (active and bubbly)
– 1/4 cup (30g) melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups (160g) all-purpose flour
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together sugar, cocoa powder, and sourdough starter until well combined.
3. Add melted butter, eggs, and vanilla extract; mix until smooth.
4. Gradually add flour and salt; stir until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Summary
Don’t let leftover sourdough starter go to waste! Get creative with these 18 delicious recipe ideas that use up every last bit. From sweet treats like banana bread and cinnamon rolls, to savory options like pizza dough and flatbread, there’s something for everyone. Plus, try your hand at making waffles, muffins, crackers, and more. With sourdough discard recipes, you can reduce food waste while still indulging in tasty goodies. Get inspired by these creative ideas and turn your leftover starter into a culinary treasure trove!
