The world of sourdough baking has a secret ingredient: discarded starter. What to do with all that excess sourdough starter, you ask? The answer lies in the numerous delicious breads you can create using this valuable resource. In fact, many professional bakers swear by the power of discard bread, and for good reason – it’s easy to make, requires minimal ingredients, and yields a wide range of flavors and textures.
Whether you’re looking for a quick snack or a show-stopping centerpiece for your next dinner party, we’ve got you covered. In this article, we’ll explore 20 flavorful sourdough discard bread recipes that will take your baking skills to the next level. From classic combinations like garlic and herb to sweet treats like cinnamon swirl, there’s something for every taste bud. So go ahead, get creative, and let the magic of sourdough discard bread begin!
Garlic and Herb Sourdough Discard Focaccia
Transform your sourdough discard into a delicious and aromatic focaccia, infused with the flavors of garlic and herbs. This recipe is perfect for using up leftover sourdough starter and creating a tasty snack or side dish.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon salt
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough discard, warm water, olive oil, garlic, rosemary, and salt. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough on a floured surface and shape into a rectangle or circle.
5. Dimple the dough with your fingers and sprinkle with Parmesan cheese (if using).
6. Bake for 15-20 minutes, or until golden brown.
7. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 15-20 minutes
Cinnamon Swirl Sourdough Discard Bread
Transform your sourdough discard into a delicious breakfast treat with this easy recipe. This sweet bread is perfect for a weekend brunch or a special occasion.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon sugar
– 1/4 teaspoon active dry yeast
– 3 tablespoons unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine discard, warm water, sugar, and yeast. Mix until smooth.
2. Add melted butter, cinnamon, nutmeg, and salt. Mix until well combined.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C).
6. Punch down the dough and shape into a round or oblong loaf.
7. Bake for 30-40 minutes until golden brown.
Cooking Time: 30-40 minutes
Cheesy Sourdough Discard Pull-Apart Bread
This recipe is a game-changer for sourdough enthusiasts and cheese lovers alike, utilizing the discard from your sourdough starter to create a deliciously cheesy pull-apart bread.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup grated cheddar cheese (or your preferred cheese blend)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine sourdough discard, flour, salt, and sugar. Mix until just combined.
3. Add melted butter and mix until a shaggy dough forms.
4. Fold in grated cheese until evenly distributed.
5. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
6. Place the dough on a baking sheet lined with parchment paper, shaping into desired form (e.g., rectangle or round).
7. Bake for 35-40 minutes, or until golden brown.
Tips:
– Use room temperature sourdough discard for best results.
– Don’t overmix the dough to maintain its natural texture.
– Perfect as a snack, side dish, or main event!
Rosemary Olive Oil Sourdough Discard Loaf
This recipe makes a deliciously aromatic loaf that combines the earthy flavor of rosemary with the richness of olive oil, all thanks to the natural yeast and bacteria in your sourdough starter.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups bread flour
– 1/4 cup whole wheat flour
– 1/4 cup rosemary leaves, chopped
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Mix the sourdough starter with the bread flour, whole wheat flour, and chopped rosemary in a bowl.
2. Add the olive oil and mix until just combined.
3. Cover the bowl with plastic wrap or a damp cloth and let the mixture rest at room temperature for 24 hours (or up to 48 hours).
4. Preheat your oven to 425°F (220°C). Shape the dough into a round loaf.
5. Bake the loaf for 35-40 minutes, or until it sounds hollow when tapped on the bottom.
6. Let the loaf cool on a wire rack before slicing and serving.
Cooking Time: 35-40 minutes
Honey Whole Wheat Sourdough Discard Bread
Transform your sourdough discard into a delicious and healthy bread, infused with the sweetness of honey.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups whole wheat flour
– 1/4 cup water
– 1 tsp salt
– 1 tbsp honey
Instructions:
1. In a mixing bowl, combine sourdough discard, whole wheat flour, and water. Mix until just combined.
2. Add salt and honey, mixing until the dough comes together in a shaggy mass.
3. Cover the bowl with plastic wrap or a damp cloth and let the mixture rest at room temperature for 24 hours.
4. Preheat your oven to 375°F (190°C).
5. Gently shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Everything Bagel Sourdough Discard Crackers
Transform your sourdough starter discard into crispy, flavorful crackers infused with the warm spices and savory essence of everything bagels. Perfect for snacking or adding a crunchy texture to your favorite soups or salads.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 teaspoon everything bagel seasoning blend (or mix together equal parts poppy seeds, sesame seeds, dried garlic, and dried onion flakes)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together sourdough starter discard, flour, salt, sugar, and everything bagel seasoning until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Roll the dough into a thin sheet, about 1/16 inch thick. Cut into desired shapes or simply tear into pieces.
5. Place the crackers on the prepared baking sheet, leaving some space between each piece.
6. Bake for 15-20 minutes, or until golden brown and crispy.
Cooking Time: 15-20 minutes
Chocolate Chip Sourdough Discard Banana Bread
This recipe combines the natural yeast from sourdough discard with ripe bananas to create a moist and flavorful banana bread, perfect for breakfast or as a snack. The addition of dark chocolate chips adds a nice depth and contrast to the sweetness.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 large ripe bananas, mashed
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together sourdough discard, mashed bananas, brown sugar, granulated sugar, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract; mix until smooth.
4. Fold in dark chocolate chips and optional nuts (if using).
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Jalapeño Cheddar Sourdough Discard Rolls
Elevate your snack game with these flavorful Jalapeño Cheddar Sourdough Discard Rolls. Perfect for a quick pick-me-up or as a complement to your favorite soups and stews.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon active dry yeast
– 3 tablespoons unsalted butter, melted
– 1/4 cup grated cheddar cheese
– 1/4 cup crumbled cooked jalapeños (about 2-3 peppers)
– Salt, to taste
– Optional: sesame seeds or poppy seeds for topping
Instructions:
1. In a large mixing bowl, combine sourdough discard and warm water. Mix until smooth.
2. Add yeast and let it sit for 5-10 minutes, or until frothy.
3. Add melted butter, cheddar cheese, jalapeños, and salt. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Form into rolls and place onto a baking sheet lined with parchment paper.
6. Bake at 375°F (190°C) for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Maple Pecan Sourdough Discard Breakfast Bread
Start your day off right with this sweet and nutty breakfast bread that utilizes sourdough discard to add depth and complexity to the flavor. This recipe is perfect for using up excess sourdough starter and making a delicious breakfast treat.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup chopped pecans
– 1/4 cup pure maple syrup
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine sourdough discard, flour, oats, and pecans. Mix until just combined.
3. Add maple syrup, salt, and melted butter. Mix until a sticky dough forms.
4. Pour the dough into the prepared loaf pan and smooth out the top.
5. Bake for 35-40 minutes, or until golden brown and set.
6. Remove from oven and let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Parmesan Sourdough Discard Bread
Elevate your bread game with this flavorful recipe, perfect for using up sourdough discard and adding a burst of Mediterranean flair to any meal.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine sourdough discard, flour, and salt.
2. Mix until just combined, then add olive oil and continue to mix until a shaggy dough forms.
3. Fold in sun-dried tomatoes and Parmesan cheese.
4. Turn the dough out onto a lightly floured surface and shape into a round or oblong loaf.
5. Place the loaf on a parchment-lined baking sheet, cover with plastic wrap, and let rest at room temperature for 2-3 hours.
6. Preheat oven to 425°F (220°C). Brush the top of the loaf with beaten egg for a golden glaze.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pumpkin Spice Sourdough Discard Muffins
Transform your sourdough discard into delicious muffins infused with the warm, comforting flavors of pumpkin spice.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1/4 cup canned pumpkin puree
– 1 large egg, beaten
– Unsalted butter, melted (for greasing)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine sourdough discard, pumpkin puree, egg, and spices. Whisk until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Divide batter evenly among muffin cups. Grease tops with melted butter.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Seeded Multigrain Sourdough Discard Loaf
This recipe utilizes sourdough discard to create a delicious and nutritious loaf filled with the goodness of seeds and whole grains.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups multigrain flour blend (containing wheat, rye, oats, barley, and triticale)
– 1/2 cup whole grain rye flour
– 1/4 cup sesame seeds
– 1/4 cup sunflower seeds
– 1/4 cup pumpkin seeds
– 1/4 teaspoon salt
– Water (approximately 1.5 cups)
Instructions:
1. In a large mixing bowl, combine sourdough starter and 1 cup of multigrain flour blend. Mix until just combined.
2. Add whole grain rye flour, sesame seeds, sunflower seeds, and pumpkin seeds to the mixture. Mix until well incorporated.
3. Gradually add water to the mixture, stirring until a shaggy dough forms.
4. Knead the dough for 10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature (around 70°F) for approximately 4 hours, or until doubled in size.
6. Preheat oven to 375°F (190°C). Shape the dough into a round loaf and place on a baking sheet lined with parchment paper. Score the top with a sharp knife.
7. Bake for 45-50 minutes, or until golden brown.
Cooking Time: Approximately 1 hour
Lemon Blueberry Sourdough Discard Quick Bread
This recipe utilizes sourdough starter discard to create a moist and flavorful quick bread, perfect for a breakfast or snack. The addition of lemon zest and blueberries adds a bright and fruity twist.
Ingredients:
– 1 cup sourdough starter discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 cup fresh or frozen blueberries
– Salt (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and melted butter until smooth.
3. Add sourdough starter discard, egg, lemon juice, and zest; mix until combined.
4. Fold in blueberries.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10-15 minutes before slicing.
Cooking Time: 40-45 minutes
Caramelized Onion and Gruyère Sourdough Discard Bread
Elevate your bread game with this savory and aromatic loaf, featuring sweet caramelized onions and creamy Gruyère cheese.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 cups bread flour
– 1/4 teaspoon salt
– 1/4 cup caramelized onions (see note)
– 1/2 cup grated Gruyère cheese
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough discard, bread flour, and salt. Mix until just combined.
3. Add caramelized onions, Gruyère cheese, and olive oil. Mix until the dough comes together in a shaggy mass.
4. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Place the dough on a lightly floured surface, shape into a round or oblong loaf, and proof at room temperature for 2 hours.
6. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
Note: To caramelize onions, cook 1 large onion over low heat for 30-40 minutes, stirring occasionally, until dark golden brown and sweet.
Apple Cinnamon Sourdough Discard Coffee Cake
Elevate your breakfast game with this moist and flavorful coffee cake made using sourdough discard and packed with sweet apple and cinnamon goodness.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup chopped fresh apple (Granny Smith or your favorite variety)
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan.
2. In a large bowl, whisk together sourdough discard, sugar, flour, baking powder, and salt.
3. Add softened butter and mix until well combined.
4. Beat in the egg and chopped apple.
5. Stir in ground cinnamon.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Roasted Garlic and Asiago Sourdough Discard Bread
Elevate your sourdough game with this aromatic, cheesy loaf that combines the depth of roasted garlic with the tanginess of Asiago cheese.
Ingredients:
– 1 cup sourdough discard
– 3 cups bread flour
– 1 tsp salt
– 1/2 cup warm water
– 2 cloves roasted garlic (see note)
– 1/4 cup grated Asiago cheese
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough discard, bread flour, and salt.
3. Add warm water and mix until shaggy dough forms.
4. Fold in roasted garlic and Asiago cheese.
5. Knead the dough for 10 minutes, until smooth and elastic.
6. Place the dough on a baking sheet lined with parchment paper, drizzle with olive oil.
7. Bake for 35-40 minutes or until golden brown.
Note: To roast garlic, preheat oven to 400°F (200°C). Cut the top off of 2-3 cloves of garlic and drizzle with olive oil. Wrap in foil and bake for 30-40 minutes or until soft and caramelized. Let cool before using.
Zucchini Walnut Sourdough Discard Loaf
Transform your sourdough discard into a delicious and healthy loaf, packed with the flavors of zucchini and walnuts.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1 medium zucchini, grated
– 1/2 cup chopped walnuts
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine the sourdough discard, grated zucchini, chopped walnuts, olive oil, salt, and black pepper. Mix until well combined.
3. Pour the mixture into the prepared loaf pan and smooth the top.
4. Bake for 45-50 minutes or until the bread is golden brown and sounds hollow when tapped.
5. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
Cooking Time: 45-50 minutes
Bacon and Scallion Sourdough Discard Biscuits
Perfectly flaky and flavorful, these biscuits are a delightful use for sourdough discard. With the added smokiness of bacon and the freshness of scallions, they’re sure to become a new favorite.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 tablespoons unsalted butter, melted
– 1/4 cup grated cheddar cheese
– 2 tablespoons crispy cooked bacon, crumbled
– 1 scallion, thinly sliced
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sourdough discard and melted butter until smooth.
3. Add grated cheese, crumbled bacon, sliced scallion, salt, and baking powder. Mix until just combined.
4. Turn dough out onto a floured surface and gently knead 2-3 times until it comes together.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each biscuit.
6. Bake for 15-18 minutes or until golden brown.
Cooking Time: 15-18 minutes
Cranberry Orange Sourdough Discard Bread
Make the most of your sourdough starter’s natural yeastiness by turning it into a delicious bread filled with sweet and tangy flavors. This Cranberry Orange Sourdough Discard Bread is perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 1 cup sourdough starter (discard)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup fresh or frozen cranberries
– 1/4 cup orange zest
– 2 tablespoons orange juice
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, sugar, and salt. Mix until just combined.
2. Fold in cranberries, orange zest, and orange juice.
3. Add melted butter and mix until the dough comes together.
4. Knead for 5-7 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 2 hours.
6. Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spiced Molasses Sourdough Discard Loaf
Transform your sourdough discard into a rich, spiced loaf that’s perfect for the holiday season.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup molasses
– 1 tbsp brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sourdough discard, all-purpose flour, whole wheat flour, cinnamon, ginger, cloves, nutmeg, and salt.
3. Mix until just combined, being careful not to overmix.
4. Add molasses and brown sugar; mix until well incorporated.
5. Turn dough out onto a floured surface and shape into a round loaf.
6. Place loaf onto a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get creative with your sourdough discard by trying out these 20 flavorful recipes! From savory options like Garlic and Herb Focaccia, Cheesy Pull-Apart Bread, and Rosemary Olive Oil Loaf, to sweet treats like Cinnamon Swirl Banana Bread, Honey Whole Wheat Bread, and Apple Cinnamon Coffee Cake. You’ll also find spicy delights like Jalapeño Cheddar Rolls and Roasted Garlic Asiago Bread, as well as fruity flavors like Lemon Blueberry Muffins and Cranberry Orange Bread. With this variety of recipes, you’re sure to find a new favorite way to use up your sourdough discard!
