Are you a fan of baking with your sourdough starter, but wondering what to do with all those excess scraps and discards? Well, we’ve got the solution for you! In this article, we’ll be exploring 20 delicious sourdough discard recipes that will turn even the most skeptical of bakers into a true enthusiast. From classic treats like cinnamon rolls and chocolate chip cookies, to more unique creations like lemon poppy seed muffins and pecan pie bars, these sweet treats are sure to satisfy your cravings and make use of every last bit of starter.
Whether you’re a seasoned pro or just starting out on your sourdough journey, these recipes are perfect for anyone looking to get creative with their discard. So without further ado, let’s dive in and explore the world of sourdough discard baking!
Sourdough Discard Cinnamon Rolls
Turn your sourdough starter’s discard into a sweet and gooey treat with these Sourdough Discard Cinnamon Rolls. With minimal ingredients and effort, you’ll be enjoying the fruits of your labor in no time.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1/2 cup warm water
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a large mixing bowl, combine discard, warm water, sugar, and melted butter. Mix until smooth.
2. Add yeast and stir to dissolve.
3. Gradually add flour, cinnamon, and salt. Mix until a shaggy dough forms.
4. Knead for 5 minutes until smooth and elastic.
5. Roll out to 1/4-inch thickness and cut into desired shapes.
6. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Sourdough Discard Chocolate Chip Cookies
Harness the power of your sourdough starter’s discard to create a unique and scrumptious cookie recipe. These chewy treats are perfect for satisfying your sweet tooth.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup unsalted butter, melted
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 and 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together melted butter, sugars, egg, and vanilla extract.
4. Add sourdough starter discard and mix until smooth.
5. Gradually add dry ingredients and mix until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until lightly golden brown.
Cooking Time: 10-12 minutes
Sourdough Discard Banana Bread
This recipe is a creative way to use your sourdough starter discard, combining it with ripe bananas and warm spices to create a delicious banana bread. The result is a moist and flavorful loaf that’s perfect for snacking or serving as a dessert.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 large ripe bananas, mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine sourdough starter discard, mashed bananas, sugar, baking powder, salt, cinnamon, and nutmeg. Mix until smooth.
3. Add melted butter and egg; mix until well combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 55-60 minutes
Sourdough Discard Blueberry Muffins
This recipe utilizes sourdough discard to create a deliciously tangy and moist muffin, perfect for using up excess starter. The blueberries add natural sweetness and a burst of flavor.
Ingredients:
– 1/2 cup sourdough discard (100% hydration)
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, and melted butter.
3. Add sourdough discard, egg, and vanilla extract. Mix until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Sourdough Discard Pancakes with Maple Syrup
Transform your sourdough starter’s discard into a delicious breakfast treat, paired with the sweetness of maple syrup.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1 egg
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Maple syrup, for serving
Instructions:
1. In a bowl, whisk together the sourdough starter discard, flour, egg, sugar, and salt until smooth.
2. Let the mixture rest at room temperature for 10-15 minutes to allow the gluten to relax.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop the batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 15-20 minutes
Sourdough Discard Coffee Cake
Transform your sourdough discard into a delicious coffee cake with this simple recipe.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine sourdough discard, brown sugar, granulated sugar, and softened butter. Mix until smooth.
3. Beat in eggs and vanilla extract.
4. Add flour, baking powder, and cinnamon. Mix until just combined.
5. Pour batter into prepared baking dish.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool slightly before dusting with confectioners’ sugar (optional).
Cooking Time: 35-40 minutes
Enjoy your delicious Sourdough Discard Coffee Cake!
Sourdough Discard Lemon Poppy Seed Muffins
A refreshing twist on traditional muffins, these Sourdough Discard Lemon Poppy Seed Muffins utilize the natural starter’s tanginess to balance out the sweetness and citrus flavors.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup lemon juice (fresh or bottled)
– 1 large egg
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together sugar, flour, and salt.
3. In a separate bowl, combine sourdough discard, lemon juice, egg, melted butter, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Sourdough Discard Carrot Cake
This moist and flavorful carrot cake is a great way to use up sourdough starter discard, reducing waste and creating a tasty treat. With the natural tanginess of the sourdough starter and the sweetness of carrots, this cake is perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup sourdough starter discard
– 1/2 cup grated carrots
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, melted
– 2 large eggs
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together sourdough starter discard, carrots, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add melted butter, eggs, and chopped nuts (if using) to the dry ingredients. Mix until well combined.
4. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Let cakes cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Sourdough Discard Apple Fritters
A sweet and savory treat that utilizes sourdough discard to add depth and complexity to these crispy, apple-filled fritters.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup diced apples (such as Granny Smith or Honeycrisp)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together sourdough discard, flour, sugar, salt, cinnamon, and nutmeg until smooth.
2. Fold in the diced apples.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
4. Using a spoon, drop small balls of the apple mixture into the hot oil, about 1/4 cupfuls.
5. Fry for 2-3 minutes or until golden brown, flipping occasionally.
6. Remove fritters from the oil with a slotted spoon and place on paper towels to drain excess oil.
7. Serve warm, dust with powdered sugar, if desired.
Cooking Time: 10-12 minutes
Sourdough Discard Peach Cobbler
This recipe transforms sourdough starter discard into a delicious peach cobbler, perfect for warm weather and lazy summer days. With its tangy flavor and flaky crust, this dessert is sure to please.
Ingredients:
– 1 cup sourdough starter discard (active and bubbly)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 cups sliced peaches
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together sugar, flour, baking powder, and salt.
3. Add the sourdough starter discard and melted butter; stir until just combined.
4. Fold in sliced peaches and vanilla extract.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 40-45 minutes or until crust is golden brown and filling is bubbly.
Cooking Time: 40-45 minutes
Sourdough Discard Pumpkin Bread
This recipe is a great way to utilize excess sourdough starter and create a delicious, moist pumpkin bread. With the addition of warm spices and sweetness from the pumpkin puree, this loaf is perfect for fall gatherings or as a breakfast treat.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/4 cup brown sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking soda, salt, brown sugar, cinnamon, nutmeg, and ginger.
3. Add the sourdough discard, pumpkin puree, and chopped walnuts (if using) to the dry ingredients. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on wire rack before slicing.
Cooking Time: 50-60 minutes
Sourdough Discard Chocolate Brownies
Get ready to satisfy your sweet tooth with these rich and fudgy brownies made using sourdough discard! This recipe is a great way to use up excess sourdough starter and create a delicious treat that’s perfect for any occasion.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup unsalted butter, melted
– 1 cup sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/2 cup semi-sweet chocolate chips
– Salt (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together melted butter, sugar, cocoa powder, and vanilla extract until well combined.
3. Add the sourdough discard and whisk until smooth.
4. In a separate bowl, whisk together flour and salt (if using).
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Stir in chocolate chips.
7. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
8. Let cool completely before cutting into squares and serving.
Cooking Time: 25-30 minutes
Sourdough Discard Vanilla Cupcakes
Transform your sourdough starter discard into a delicious and moist cupcake, infused with the warmth of vanilla.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon baking powder
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together sourdough starter discard, sugar, and butter until smooth.
3. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
4. In a separate bowl, whisk together flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, whisking until just combined.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Sourdough Discard Strawberry Shortcake
Sourdough Discard Strawberry Shortcake: Elevate your shortcake game with this creative twist on a classic dessert, utilizing the flavorful discard from your sourdough starter.
Ingredients:
– 1 cup sourdough discard (from the feeding process)
– 2 cups strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together sourdough discard, flour, baking powder, and salt.
3. Add the softened butter and mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and gently knead until smooth (about 5 minutes).
5. Roll out to 1/2-inch thickness and cut into squares or shapes of your choice.
6. Bake for 20-25 minutes, or until lightly golden.
7. Split baked shortcake in half lengthwise. Spoon sliced strawberries over the bottom half, then sprinkle with sugar. Top with whipped cream or vanilla ice cream (optional). Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Sourdough Discard Honey Cake
Transform your sourdough discard into a delicious honey cake that’s perfect for snacking or serving as a dessert.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 tablespoons honey
– 1/4 cup sugar
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together sourdough discard, honey, sugar, egg, baking powder, and salt until smooth.
3. Add the melted butter and mix until well combined.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 45-50 minutes
Sourdough Discard Pecan Pie Bars
These gooey bars are the perfect treat for any sourdough enthusiast. By using excess starter as a natural yeast substitute, you’ll create a unique and flavorful dessert that’s sure to impress.
Ingredients:
• 1 cup sourdough discard (100% hydration)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, whisk together sourdough discard, brown sugar, granulated sugar, and melted butter until smooth.
3. Add vanilla extract, flour, and salt; mix until combined.
4. Fold in chopped pecans and honey.
5. Press mixture into prepared baking dish.
6. Bake for 25-30 minutes or until edges are golden brown.
7. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Sourdough Discard Raspberry Scones
Make the most of your sourdough starter discard by transforming it into sweet and tangy scones packed with fresh raspberries. These tender treats are perfect for breakfast, brunch, or as a snack.
Ingredients:
– 1/2 cup sourdough starter discard (at room temperature)
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup fresh raspberries
– 1 large egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine starter discard, sugar, flour, and salt. Mix until smooth.
3. Add cold butter and mix until the dough comes together in a shaggy mass.
4. Gently fold in fresh raspberries.
5. Turn dough onto a floured surface and gently knead 2-3 times.
6. Pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
7. Brush with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until scones are lightly golden.
Cooking Time: 20-25 minutes
Sourdough Discard Coconut Macaroons
These chewy coconut macaroons are a perfect way to use up your sourdough starter’s discard, eliminating waste and creating a tasty treat. The tanginess of the sourdough adds a unique flavor dimension to these classic cookies.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
– 1 large egg, beaten
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sourdough starter discard, sugar, and melted butter until smooth.
3. Add the shredded coconut and beaten egg; mix until well combined.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving 1 inch (2.5 cm) between each macaroon.
5. Bake for 18-20 minutes or until lightly golden brown.
6. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Sourdough Discard Gingerbread Cookies
Make the most of your sourdough starter’s discard by transforming it into delicious gingerbread cookies. This recipe combines the tanginess of sourdough with the warmth of spices and sweetness of molasses.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup brown sugar
– 1/4 cup molasses
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 2 tablespoons honey
– 1 egg
– Optional: chopped crystallized ginger or walnuts for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sourdough starter discard, brown sugar, molasses, ginger, cinnamon, and salt until smooth.
3. Add softened butter, honey, and egg; mix until well combined.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes per batch
Sourdough Discard Maple Glazed Donuts
Transform your sourdough discard into a sweet and indulgent treat with these maple glazed donuts.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 cup whole milk
– 2 tablespoons unsalted butter, melted
– Maple glaze ingredients: 1 cup powdered sugar, 2 tablespoons pure maple syrup
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add sourdough discard, milk, and melted butter. Mix until just combined.
4. Using a piping bag or spoon, drop dough into the hot oil, making sure not to overcrowd.
5. Cook donuts for 2-3 minutes on each side, or until golden brown.
6. Remove donuts from oil with a slotted spoon and place on paper towels to drain excess oil.
7. To make maple glaze, whisk together powdered sugar and maple syrup in a small bowl.
8. Dip cooled donuts into the maple glaze, letting any excess drizzle off.
9. Serve warm or at room temperature.
Cooking Time: 10-12 minutes (depending on oil temperature)
Summary
Get creative with your sourdough starter and turn it into sweet treats! This article showcases 20 delicious recipes that utilize sourdough discard, from classic desserts like cinnamon rolls and chocolate chip cookies to breakfast favorites like pancakes and muffins. You’ll also find unique treats like peach cobbler, pumpkin bread, and pecan pie bars. Each recipe is carefully crafted to highlight the tangy flavor of sourdough, making them perfect for anyone looking to add a little excitement to their baking routine.
