Sourdough Discard Recipes

When you’re trying to manipulate a recipe and throw in your sourdough discard, you want to think about it like this: 120 grams of discard is 60 grams of flour and 60 grams of water, so about 1/2 cup of flour and 1/4 cup of water. This is what it needs to replace in an existing recipe in order to be used successfully. Many people realize that discard works great in muffins and quick breads, but in this article, you find some sweet and savory ways to upcycle your leftover discard.

Remove the starter from the refrigerator. Let the starter revitalize and bubble to double in size. Pull what you need for a bread recipe. Then take 50 grams to feed and restart another jar of starter (50 grams of starter, 50 grams of flour, and 50 grams of water). The remaining amount you can creatively use in another recipe.

Baked Dutch Oven Pancakes

Baked Dutch Oven Pancakes

Prep time: 5 minutes

Bake time: 20 minutes

Yield: 6 servings

Ingredients

57 grams (1/4 cup) unsalted butter

6 eggs

454 grams (2 cups) sourdough starter

82 grams (1/3 cup) milk

4 grams (1 teaspoon) vanilla extract

13 grams (1 tablespoon) sugar

3 grams (1/2 teaspoon) salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a large Dutch oven, heat the butter over medium heat.
3. Meanwhile, in a large bowl, whisk together the eggs, sourdough starter, milk, vanilla, sugar, and salt. (Keep an eye on the butter as it melts to make sure it isn’t burning.)
4. When the oven has heated, add the pancake mix to the melted butter and swirl around in the Dutch oven.
5. Remove from the heat and bake for 20 minutes or until puffy and golden brown.
6. Serve immediately.

Store these pancakes in the refrigerator for up to 2 days.

Feeding your starter with rye flour will give these pancakes a unique and interesting flavor.

Serve with fresh berries and maple syrup or sprinkle with powdered sugar.

Vary it! Add lemon zest to the batter and serve with fresh blueberries and a drizzle of lemon sauce (made with lemon juice and powdered sugar).

Sourdough Flatbread

Bake time: 6 minutes

Yield: 6 servings

Ingredients

227 grams (2 cups) all-purpose flour

6 grams (1 teaspoon) salt

2 grams (1/2 teaspoon) baking powder

113 grams (1/2 cup) sourdough starter

82 grams (1/3 cup) plain yogurt

60 grams (1/4 cup) canola oil, divided

28 grams (2 tablespoons) butter

Directions

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Stir in the starter, yogurt, and 2 tablespoons of the canola oil.
3. Form the dough into a ball.
4. Sprinkle about 1/4 cup to 1/2 cup of flour on a flat surface.
5. Place the dough onto the floured surface, and knead in more flour, as needed. The dough should be pliable, neither dry nor wet.
6. Knead about 5 times.
7. Cover the dough with plastic wrap and let it sit for 1 hour.
8. Divide the dough into 6 equal pieces.
9. Roll each piece of dough into a circular or oblong shape (whichever you prefer). For a thinner flat bread, roll out to 10 inches; for a thicker flat bread, roll out to 8 inches.
10. In a small heat-safe bowl, melt the butter and mix with the remaining 2 tablespoons of canola oil.
11. Heat a large Dutch oven over medium-high heat.
12. Brush the tops of the bread with the butter-and-oil mixture.
13. Cook each flat bread for 2 to 3 minutes on each side or until it puffs up and begins to brown with bubbles.

Flatbreads are best consumed the day they’re prepared.

The range in flour for kneading is based on the starter. Some starters are more wet, due to humidity in the air. The dough should feel like pizza dough.

Serve with hummus, grilled meats, or as part of a charcuterie board.

Vary it! Add roasted garlic and chopped herbs (cilantro, parsley, or thyme) for a pop of flavor.

Fluffy Biscuits

Bake time: 12 minutes

Yield: 12 servings

Ingredients

240 grams (2 cups) all-purpose flour

14 grams (1 tablespoon) baking powder

5 grams (1 teaspoon) baking soda

6 grams (1 teaspoon) salt

113 grams (1/2 cup) cold unsalted butter

454 grams (2 cups) sourdough starter

28 grams (2 tablespoons) salted butter, melted

Directions

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the small butter crumbles.
3. Add in the sourdough starter and stir to combine.
4. Preheat the oven to 450 degrees F.
5. On a lightly floured flat surface, place the biscuit dough.
6. Knead the dough 3 times and flatten into a 12-x-12-inch square.
7. Brush the tops with the melted butter.
8. Cut the dough into 12 biscuits, about 2 x 2 inches.
9. Line a baking sheet with parchment paper.
10. Place the biscuits on the parchment paper.
11. Place the baking sheet in the oven and immediately reduce the heat to 425 degrees F.
12. Bake for 12 to 15 minutes or until golden brown and cooked through.

Store in an airtight container at room temperature for up to 2 days.

Biscuits perform better when everything is cold. If it’s a hot day, place all the dry ingredients in the refrigerator and let them chill before adding in the starter.

Serve with fresh jam and whipped honey butter, like honey cardamom butter.

Vary it! Craving a savory biscuit? Add 1 tablespoon fresh thyme leaves and 1/2 teaspoon garlic powder.

Cheesy Kinder Crackers

Cheesy Kinder Crackers

Prep time: 15 minutes plus 1 hour for rising

Bake time: 25 minutes

Yield: 8 servings

Ingredients

100 grams (3/4 cup plus 1 tablespoon) whole-spelt flour or whole-wheat flour

170 grams (3/4 cup) sourdough starter discard

50 grams (1/4 cup) room-temperature unsalted butter

3 grams (1 tablespoon) chopped thyme leaves

4 grams (3/4 teaspoon) salt

Extra-virgin olive oil, for brushing or spraying the surface of the crackers

58.7 grams (1/4 cup) grated Parmesan

Directions

1. In a medium bowl, mix together the flour, starter, butter, thyme, and salt.
2. Knead the dough into a ball.
3. Divide the dough in half and tightly wrap each rounded dough with plastic wrap.
4. Place the wrapped dough in the refrigerator for 1 hour.
5. Lightly flour a flat surface.
6. Working with one piece of dough at a time, roll out the dough into a square, about 1/8-inch thick.
7. Place a piece of parchment paper on a baking sheet.
8. Place the dough on top of the parchment paper.
9. Brush or spray the top of the dough with olive oil and sprinkle with 2 tablespoons grated Parmesan cheese.
10. Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares. (It’s okay if the squares aren’t perfectly shaped.)
11. Preheat the oven to 325 degrees F.
12. Bake for 20 to 25 minutes or until golden brown.
13. While the first batch of crackers is baking, roll out the second batch of dough.
14. Place a piece of parchment paper on a baking sheet.
15. Place the dough on top of the parchment paper.
16. Brush or spray the top of the dough with olive oil and sprinkle with 2 tablespoons grated Parmesan cheese.
17. Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares.
18. After you’ve removed the first batch from the oven, place the second batch in the oven and bake for 20 to 25 minutes or until golden brown.

Store in an airtight container at room temperature for up to 5 days.

Serve with thinly sliced apples, tomatoes, or salami for an afternoon snack.

Vary it! Add in 1/4 cup sesame seeds and cracked black pepper for a savory spin.

Beer-Battered Vegetable Tempura

Bake time: 2 minutes

Yield: 4 servings

Ingredients

872 grams (4 cups) avocado or grapeseed oil, for frying

454 grams (2 cups) sourdough starter discard

2 eggs

1 gram (1/2 teaspoon) paprika

1 gram (1/2 teaspoon) black pepper

3 grams (1/2 teaspoon) salt

8 asparagus spears

16 green beans

1 sweet onion, thickly sliced into rings

1 medium sweet potato, roasted and cooled and sliced into 1/2-inch circles

120 grams (1/2 cup) ranch dressing, for dipping

Directions

1. In a Dutch oven or deep skillet, heat the oil to 355 degrees F.
2. Meanwhile, in a medium bowl, mix together the starter, eggs, paprika, pepper, and salt.
3. Place the asparagus, green beans, onion, and sweet potato into the batter and toss to lightly coat.
4. Place a brown paper bag or paper towels on a baking sheet.
5. When the oil has heated, work in small batches to cook the tempura vegetables. Add 4 to 6 vegetable pieces in at a time and cook the vegetables for 2 to 3 minutes, or until golden brown, flipping the vegetables periodically as they fry.
6. Remove the vegetables to the baking sheet to cool.
7. Return the oil temperature to 355 degrees F and then add in the next batch of vegetables.
8. Check the seasoning, and salt if needed.
9. Serve the tempura vegetables with the ranch dip.

These are best consumed the day they’re prepared.

To preroast the sweet potato, slice it into rings and roast at 400 degrees F for 15 to 20 minutes or until slightly tender. The idea is that the sweet potato is mostly cooked, because it won’t be fried long enough to fully cook the vegetable.

Vary it! You can use a variety of vegetables, like mushrooms squash, zucchini, broccoli, or potatoes. Pre-cook harder vegetables by blanching, boiling, microwaving, or roasting. This is a fun way to repurpose leftover vegetables!

Salted Dark Chocolate Brownies

Salted Dark Chocolate Brownies

Prep time: 15 minutes

Bake time: 45 minutes

Yield: 9 servings

Ingredients

150 grams (5.3 ounces) dark chocolate (65% to 70% cocoa solids), broken into small pieces

50 grams (1/4 cup) unsalted butter

40 grams (1/4 cup) canola oil

6 grams (1 large) orange, zested

36 grams (3 tablespoons) brewed coffee or espresso

3 grams (1/2 teaspoon) salt

2 grams (1/2 teaspoon) vanilla extract

120 grams (1/2 cup plus 2 tablespoons) sourdough starter

150 grams (2/3 cup) sugar

110 grams (1/2 cup, packed) light brown sugar

25 grams (1/4 cup) unsweetened cocoa powder

25 grams (1/4 cup) all-purpose flour

3 eggs

3 grams (1/2 teaspoon) coarse sea salt, for topping

Directions

1. In a microwave-safe bowl, place the chocolate and butter, and microwave on high for 1 minute, stirring after 30 seconds.
2. Stir to melt the remaining chocolate chunks.
3. Add the canola oil, orange zest, coffee, salt, and vanilla to the melted chocolate, and stir.
4. When the chocolate feels slightly warm, mix in the starter, sugar, light brown sugar, cocoa powder, flour, and eggs.
5. Preheat the oven to 350 degrees F.
6. Spray a 9-x-9-inch baking sheet or glass casserole dish with cooking spray.
7. Pour the batter into the dish and bake for 45 to 50 minutes or until an internal temperature of 190 degrees F has been reached.
8. Sprinkle the sea salt on top as the brownies cool.

Note: Store in an airtight container in the refrigerator for up to 3 days.

Vary it! Add in chopped pecans or walnuts for a little crunch.