30+ Delicious Sourdough Discard Dinner Recipes for Every Night

If you’re a sourdough baker, chances are you’re no stranger to the dilemma of what to do with sourdough discard.

Rather than tossing it out, why not transform it into delicious, savory dishes that will elevate your dinner routine?

Sourdough discard can be used in a wide variety of dinner recipes, from hearty breadsticks and stuffed flatbreads to crispy pizzas and comforting casseroles.

Not only does this help reduce food waste, but it also adds a unique tangy flavor and texture to your meals.

In this blog post, we’ll explore 30+ creative and mouthwatering sourdough discard dinner recipes that are perfect for any night of the week.

These dishes are simple to make, flavorful, and versatile, making them ideal for both beginners and seasoned sourdough bakers.

30+ Delicious Sourdough Discard Dinner Recipes for Every Night

With so many creative ways to incorporate sourdough discard into your dinner recipes, you’ll never look at your leftover starter the same way again!

From savory breads and doughs to crispy crusts and comforting casseroles, sourdough discard can be a game-changer in the kitchen.

These 30+ recipes are a great way to make use of your discard and reduce food waste, all while delighting your taste buds with new and exciting flavors.

Whether you’re making a quick weeknight dinner or preparing something more elaborate for a special occasion, sourdough discard can add a unique touch to your meals.

So the next time you have some sourdough discard, try one of these recipes and give your dinner an extra burst of flavor and texture!

Sourdough Discard Savory Pancakes

Sourdough Discard Savory Pancakes are a versatile, tasty way to turn your leftover sourdough starter into a satisfying dinner dish. These savory pancakes are loaded with flavor, thanks to fresh herbs, a mix of sautéed vegetables, and a hint of cheese. Serve them with a dollop of sour cream, a sprinkle of green onions, or a side salad for a complete meal. Perfect for a weeknight dinner, these pancakes are quick to make, and the sourdough discard adds a delightful tang that elevates the taste.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 1 large egg
• 1/4 cup shredded cheese (cheddar, feta, or Parmesan)
• 1/4 cup finely chopped spinach or kale
• 1/4 cup diced bell peppers or tomatoes
• 1 tbsp fresh herbs (chives, basil, or parsley), chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Oil or butter for cooking

Instructions:

1. In a medium mixing bowl, whisk together the sourdough discard, flour, milk, and egg until smooth.
2. Add the cheese, spinach or kale, bell peppers or tomatoes, and herbs to the batter. Season with salt and pepper, and stir until well combined.
3. Heat a nonstick skillet over medium heat and add a little oil or butter.
4. Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread gently to flatten.
5. Cook for 2-3 minutes per side or until golden brown and cooked through.
6. Serve warm with a dollop of sour cream or a side of your choice.

These Sourdough Discard Savory Pancakes are a fun, unique way to turn sourdough discard into a comforting dinner. Their versatility means you can add almost any vegetable, herb, or cheese, making them customizable to your taste. Light, crispy, and flavorful, these pancakes are a delightful dinner option for sourdough lovers.

Sourdough Discard Pizza Crust

Making pizza at home has never been easier than with this Sourdough Discard Pizza Crust. This recipe takes advantage of sourdough discard to create a pizza crust with a light chew and just the right amount of tang. It’s a perfect base for any toppings you love, from classic Margherita to creative veggie and cheese combinations. Not only does this recipe make good use of sourdough discard, but it also gives a delicious homemade pizza experience without the need for lengthy dough preparation.

Ingredients:

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup warm water
• 1/2 tsp salt
• 1 tsp olive oil
• 1/2 tsp baking powder
• Toppings of choice (sauce, cheese, meats, veggies)

Instructions:

1. In a large mixing bowl, combine the sourdough discard, flour, water, salt, and olive oil. Stir until the dough comes together.
2. Add baking powder and knead the dough on a floured surface for about 5 minutes, or until it’s smooth.
3. Let the dough rest for 20 minutes.
4. Preheat your oven to 475°F (245°C) and prepare a pizza stone or baking sheet.
5. Roll out the dough to your desired thickness and place it on the pizza stone or baking sheet.
6. Spread a thin layer of pizza sauce, sprinkle with cheese, and add any toppings you like.
7. Bake for 10-12 minutes or until the crust is golden and the cheese is melted.
8. Slice and serve warm.

This Sourdough Discard Pizza Crust provides a delicious homemade pizza experience with a uniquely tangy twist. Easy to work with and fast to bake, this crust makes homemade pizza night even more enjoyable. So, gather your favorite toppings and enjoy the wonderful texture and flavor of this discard-based crust.

Sourdough Discard Veggie Fritters

Sourdough Discard Veggie Fritters are a delightful, veggie-packed dinner option with a satisfyingly crispy exterior and a soft, flavorful center. Using your sourdough discard in these fritters adds a unique depth of flavor that pairs perfectly with the fresh vegetables. These fritters make an excellent main dish served with a dipping sauce or salad. They’re a healthy, fun way to incorporate sourdough discard into your dinner rotation and are easy to make with any vegetables you have on hand.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup grated zucchini (squeeze out excess water)
• 1/2 cup grated carrots
• 1/4 cup chopped onion
• 1 large egg
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Oil for frying
• Dipping sauce of choice (yogurt-based or sour cream)

Instructions:

1. In a large bowl, combine sourdough discard, grated zucchini, grated carrots, chopped onion, egg, flour, salt, pepper, and garlic powder.
2. Mix well until all ingredients are evenly incorporated.
3. Heat a large skillet over medium heat and add oil to coat the bottom.
4. Spoon about 1/4 cup of the mixture per fritter into the skillet and flatten slightly with a spatula.
5. Fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Drain on paper towels and serve warm with your preferred dipping sauce.

These Sourdough Discard Veggie Fritters are a fantastic way to create a healthy, balanced dinner with minimal ingredients. Crispy on the outside and soft on the inside, they are flavorful and packed with vegetables. Serve with a yogurt or sour cream-based dipping sauce for added richness, and you have a delicious, fuss-free meal that celebrates your sourdough discard in a tasty, wholesome way.

Sourdough Discard Garlic and Herb Flatbread

Sourdough Discard Garlic and Herb Flatbread is a quick, flavorful way to use up your discard and create a versatile flatbread perfect for a variety of toppings. This recipe combines the subtle tanginess of sourdough with aromatic garlic and fresh herbs, making it a fantastic side for soups, salads, or as a pizza alternative. It’s easy to make, quick to cook, and adds a touch of homemade sophistication to your dinner table.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup warm water
• 1 tsp salt
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh herbs (rosemary, thyme, or parsley)
• Optional toppings: grated Parmesan, sea salt, or red pepper flakes

Instructions:

1. In a mixing bowl, combine the sourdough discard, flour, baking powder, water, salt, and olive oil. Stir until a soft dough forms.
2. Add the minced garlic and herbs to the dough, kneading gently until well distributed.
3. Cover and let the dough rest for 20 minutes.
4. Preheat a skillet or griddle over medium heat and lightly oil it.
5. Divide the dough into 4-6 pieces and roll each into a flat, round shape about 1/4 inch thick.
6. Cook each flatbread for 2-3 minutes per side, or until golden and slightly puffed.
7. Serve warm, with optional toppings or alongside your favorite dishes.

This Sourdough Discard Garlic and Herb Flatbread is a delightful dinner addition that’s quick, easy, and packed with flavor. It’s an excellent way to incorporate your sourdough discard into a savory bread that complements any meal or even stands alone as a light dinner with some dipping sauces. The fragrant herbs and garlic elevate it, making this a staple dinner recipe you’ll return to again and again.

Sourdough Discard Cheddar and Chive Biscuits

Sourdough Discard Cheddar and Chive Biscuits are rich, flaky, and packed with sharp cheddar flavor, perfect for pairing with soups, salads, or even hearty stews. These biscuits offer a unique twist with the tang of sourdough discard, while the chives add a fresh burst of flavor. Easy to prepare and quick to bake, they’re a fantastic way to enjoy your discard in a savory, comforting form.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup grated sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1/2 cup milk or buttermilk

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, baking powder, salt, and baking soda.
3. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard, cheddar cheese, and chives.
5. Gradually add milk, mixing until a soft dough forms.
6. Turn the dough onto a floured surface and gently pat it to about 1/2-inch thickness. Use a biscuit cutter or round glass to cut biscuits.
7. Place biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden.
8. Serve warm with butter or as a side for soups or salads.

These Sourdough Discard Cheddar and Chive Biscuits are a deliciously flaky, buttery, and tangy dinner option that make fantastic sides or even main dishes when served with a salad or soup. They’re rich in flavor and texture, thanks to the cheddar and chive combination, and provide a satisfying way to use sourdough discard that’s bound to impress.

Sourdough Discard Veggie-Stuffed Cabbage Rolls

Sourdough Discard Veggie-Stuffed Cabbage Rolls bring an innovative twist to traditional cabbage rolls by incorporating sourdough discard into the filling for added tang and depth. These rolls are stuffed with a mixture of rice, vegetables, and sourdough discard for a hearty, comforting dinner that’s packed with flavor. They’re a great option for a filling, wholesome meal, and they pair beautifully with a side of tomato sauce or yogurt.

Ingredients:

• 1 cup sourdough discard
• 1 head cabbage, leaves separated
• 1/2 cup cooked rice
• 1/2 cup diced mushrooms
• 1/2 cup grated carrots
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Tomato sauce or plain yogurt, for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté onions, garlic, mushrooms, and carrots until softened.
3. In a large mixing bowl, combine the cooked rice, sautéed vegetables, sourdough discard, salt, pepper, and paprika.
4. Blanch the cabbage leaves in boiling water for 2-3 minutes to soften, then drain and pat dry.
5. Spoon about 1/4 cup of the filling onto each cabbage leaf, fold in the sides, and roll up tightly.
6. Place the cabbage rolls seam-side down in a baking dish, cover with a thin layer of tomato sauce, and cover with foil.
7. Bake for 35-40 minutes, or until the cabbage is tender.
8. Serve warm with additional tomato sauce or yogurt.

These Sourdough Discard Veggie-Stuffed Cabbage Rolls offer a unique, flavorful dinner option that’s both hearty and nutritious. The sourdough discard adds a touch of tanginess that enhances the savory vegetable filling, while the tender cabbage leaves provide the perfect wrap. Serve with a simple tomato sauce or a dollop of yogurt for a wholesome, comforting meal that puts your sourdough discard to good use.

Sourdough Discard Cheesy Breadsticks

Sourdough Discard Cheesy Breadsticks are the perfect side or snack to elevate any dinner. The sourdough discard adds a mild tang to the dough, while the combination of melted cheese and garlic creates a savory flavor that’s simply irresistible. These breadsticks are soft on the inside, slightly crispy on the outside, and loaded with gooey, melted cheese. They’re an ideal accompaniment to soups, salads, or pasta dishes, and they’re easy to make with ingredients you likely already have on hand.

Ingredients:

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup warm water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup shredded mozzarella or cheddar cheese
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning (optional)
• Butter or olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the sourdough discard, flour, water, salt, and olive oil until a soft dough forms.
3. Roll out the dough on a lightly floured surface into a rectangle, about 1/4-inch thick.
4. Sprinkle garlic powder, Italian seasoning, and cheese evenly over the dough.
5. Fold the dough in half to enclose the cheese, then gently roll it out again to flatten slightly.
6. Cut the dough into strips, twist each strip, and place on the prepared baking sheet.
7. Brush with melted butter or olive oil and bake for 12-15 minutes, or until golden and crispy.
8. Serve warm with marinara sauce for dipping.

These Sourdough Discard Cheesy Breadsticks are a delightful addition to any meal. With their soft, cheesy interior and slight crunch on the outside, they’re sure to please a crowd. The subtle tang from the sourdough discard enhances the overall flavor, making these breadsticks a perfect choice for pairing with any Italian-inspired dish or as a comforting appetizer.

Sourdough Discard Veggie Quiche

Sourdough Discard Veggie Quiche is a deliciously savory option that’s perfect for dinner. This quiche combines a light, tangy crust made with sourdough discard with a creamy, veggie-filled filling. It’s versatile enough to suit any vegetable combination you have on hand, from spinach and mushrooms to bell peppers and zucchini. Serve it with a side salad, and you’ve got a complete meal that’s healthy, flavorful, and easy to prepare.

Ingredients: For the Crust:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1/4 tsp salt
• 1-2 tbsp cold water

For the Filling:

• 3 large eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheese (cheddar, Swiss, or feta)
• 1 cup chopped vegetables (spinach, bell peppers, mushrooms, or zucchini)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the crust, combine the sourdough discard, flour, butter, and salt in a bowl. Mix until the dough resembles coarse crumbs. Add cold water, a little at a time, until the dough holds together.
3. Press the dough into the bottom of a greased pie pan or quiche dish and set aside.
4. In a separate bowl, whisk the eggs, milk, cheese, vegetables, salt, pepper, and garlic powder.
5. Pour the filling into the prepared crust.
6. Bake for 30-35 minutes or until the filling is set and the top is golden.
7. Let cool slightly before slicing and serving.

This Sourdough Discard Veggie Quiche makes a fantastic dinner, combining the rich flavors of eggs and cheese with the slight tang of sourdough in the crust. It’s a hearty, versatile dish that’s easy to customize based on your favorite vegetables, and it’s perfect for a balanced, satisfying meal. Serve warm with a crisp salad for a well-rounded, comforting dinner.

Sourdough Discard Potato Cakes

Sourdough Discard Potato Cakes are a wonderfully crispy and savory dish that combines leftover mashed potatoes and sourdough discard to make a satisfying dinner. These potato cakes are golden and crispy on the outside with a soft, fluffy interior. They’re perfect for serving alongside grilled meats, a hearty salad, or even topped with a fried egg for a complete meal. The sourdough discard adds a unique depth of flavor that makes these cakes stand out from regular potato pancakes.

Ingredients:

• 1 cup sourdough discard
• 2 cups mashed potatoes
• 1/2 cup grated cheese (cheddar, mozzarella, or Parmesan)
• 1/4 cup chopped green onions or chives
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup flour
• Oil or butter for frying

Instructions:

1. In a large bowl, mix together the mashed potatoes, sourdough discard, cheese, green onions, salt, and pepper.
2. Gradually add flour until the mixture holds together and forms a dough.
3. Heat a large skillet over medium heat and add a little oil or butter to coat the bottom.
4. Shape the potato mixture into small patties and cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain on paper towels and serve warm, with a side of sour cream or applesauce if desired.

Sourdough Discard Potato Cakes are a delicious and inventive way to use both leftover mashed potatoes and sourdough discard. Their crispy exterior and tender, flavorful center make them an irresistible dinner option. Serve with a dollop of sour cream or your favorite dipping sauce for a comforting meal that transforms simple ingredients into something truly special.

Sourdough Discard Savory Pancakes with Spinach and Feta

Sourdough Discard Savory Pancakes with Spinach and Feta are a savory twist on classic pancakes. These pancakes are made with sourdough discard, which adds a subtle tanginess, while the spinach and feta bring a burst of flavor and freshness. Perfect for breakfast-for-dinner or as a hearty side, these savory pancakes are easy to make and packed with nutrients. Serve them with a dollop of sour cream or a drizzle of olive oil for extra richness.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup all-purpose flour
• 1/4 cup milk or water
• 1 large egg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a mixing bowl, whisk together the sourdough discard, flour, milk, egg, baking powder, salt, and pepper until smooth.
2. Fold in the chopped spinach and crumbled feta cheese.
3. Heat a skillet over medium heat and add a little olive oil to coat the pan.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve warm with a dollop of sour cream, yogurt, or a drizzle of olive oil.

These Sourdough Discard Savory Pancakes with Spinach and Feta are a fantastic way to use up your sourdough discard while enjoying a nutritious and flavorful dish. The slight tanginess from the discard balances perfectly with the creamy feta and the freshness of the spinach, making these pancakes a versatile meal. Whether enjoyed for dinner or brunch, they’re sure to become a family favorite.

Sourdough Discard Mushroom and Onion Frittata

Sourdough Discard Mushroom and Onion Frittata is a quick and easy dinner that’s perfect for using up leftover sourdough discard. The frittata is packed with earthy mushrooms, sweet caramelized onions, and a fluffy texture thanks to the discard. This recipe is a one-pan wonder that’s full of flavor and can be enjoyed hot or cold, making it ideal for meal prepping. It’s simple yet satisfying, and pairs wonderfully with a side of fresh salad.

Ingredients:

• 1/2 cup sourdough discard
• 6 large eggs
• 1/2 cup milk or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mushrooms, sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• 1/2 cup shredded cheese (optional, such as cheddar or Parmesan)
• Fresh herbs (optional, such as parsley or thyme)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onions and cook until softened and caramelized, about 10 minutes.
3. Add the mushrooms to the skillet and cook for another 5 minutes, until softened and browned.
4. In a bowl, whisk together the eggs, milk, sourdough discard, salt, and pepper.
5. Pour the egg mixture over the mushrooms and onions in the skillet. Cook for 2-3 minutes on the stove, just to set the edges.
6. Sprinkle the cheese (if using) and fresh herbs over the top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
8. Let cool slightly before slicing and serving.

This Sourdough Discard Mushroom and Onion Frittata is a deliciously satisfying meal that makes great use of sourdough discard. The mushrooms and onions add a savory depth, while the eggs create a fluffy texture that’s enhanced by the tangy discard. It’s a versatile dish that can be enjoyed warm for dinner or served as a cold breakfast or lunch. It’s perfect for busy nights when you need a simple yet hearty meal.

Sourdough Discard Tomato Basil Soup with Grilled Cheese Croutons

Sourdough Discard Tomato Basil Soup with Grilled Cheese Croutons is a comforting, nostalgic meal made with a twist. The sourdough discard adds a subtle tang to the soup, enriching the tomato base while the basil adds a fresh, aromatic kick. The grilled cheese croutons take the classic pairing to the next level, providing crispy, melty goodness that’s perfect for dipping. This meal is ideal for cozy nights and is guaranteed to be a family favorite.

Ingredients: For the Soup:

• 1 cup sourdough discard
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable or chicken broth
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)

For the Grilled Cheese Croutons:

• 4 slices sourdough bread
• 2 tbsp butter
• 1/2 cup shredded cheese (cheddar or mozzarella)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, broth, sourdough discard, and dried basil. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Using an immersion blender (or regular blender), blend the soup until smooth. If you prefer a creamier texture, add the heavy cream and stir to combine. Season with salt and pepper to taste.
5. To make the grilled cheese croutons, butter the slices of sourdough bread on both sides and grill them in a skillet over medium heat until golden brown and crispy. Remove from the skillet, top with cheese, and grill until the cheese is melted and bubbly. Cut into cubes.
6. Serve the soup hot, topped with the grilled cheese croutons.

Sourdough Discard Tomato Basil Soup with Grilled Cheese Croutons offers the ultimate comfort food experience. The tang of the sourdough discard enhances the richness of the tomato soup, while the grilled cheese croutons add crunch and gooey, melty cheese that elevates the dish. This is a meal the whole family will love, perfect for a cozy night in or a warming lunch. The combination of flavors and textures makes it a satisfying and comforting dinner option.

Sourdough Discard Veggie-Stuffed Flatbreads

Sourdough Discard Veggie-Stuffed Flatbreads offer a savory and satisfying meal that’s perfect for using up your sourdough discard. The flatbreads are soft, fluffy, and filled with a flavorful mix of vegetables, making them a wholesome and hearty dinner option. Whether you choose to stuff them with spinach, mushrooms, or roasted peppers, these flatbreads are versatile and customizable to suit your taste. Serve them with a side of yogurt or a fresh salad for a complete meal.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup warm water (more if needed)
• 1 tbsp olive oil (for dough)
• 1 tbsp olive oil (for cooking)
• 1 cup mixed vegetables (such as spinach, mushrooms, bell peppers, or onions), sautéed
• 1/2 cup cheese (optional, such as mozzarella or feta)

Instructions:

1. In a large bowl, combine the sourdough discard, flour, salt, and baking powder. Add the olive oil and warm water, then mix to form a soft dough. Knead for about 5 minutes until smooth. If the dough feels too dry, add more water as needed.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, sauté the vegetables in olive oil until tender. Let them cool slightly before adding cheese, if desired.
4. Divide the dough into small balls (about 6-8). Roll each ball into a flat, round disc about 6 inches in diameter.
5. Place a spoonful of the vegetable mixture in the center of each disc, fold the edges over, and seal to form a pocket.
6. Heat a skillet over medium heat and brush with olive oil. Cook the stuffed flatbreads for 3-4 minutes on each side, until golden brown and cooked through.
7. Serve warm with yogurt or a side salad.

These Sourdough Discard Veggie-Stuffed Flatbreads are a delightful and customizable dinner option. The sourdough discard creates a soft and fluffy texture in the flatbreads, while the veggie filling adds a burst of flavor and nutrition. Whether served with yogurt, chutney, or a simple salad, these flatbreads are sure to satisfy any hunger while making use of your sourdough discard.

Sourdough Discard Garlic Herb Breadsticks

Sourdough Discard Garlic Herb Breadsticks are the perfect accompaniment to any meal. These breadsticks are soft, flavorful, and aromatic, thanks to the garlic and herbs that are kneaded into the dough. The addition of sourdough discard brings a tangy twist, enhancing the flavor and texture of the breadsticks. They make a wonderful side dish for pasta, soup, or a fresh salad, or can be enjoyed on their own with a dipping sauce.

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp baking powder
• 2 tbsp olive oil (plus extra for brushing)
• 1/2 cup warm water
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a mixing bowl, combine the sourdough discard, flour, salt, garlic powder, oregano, basil, and baking powder.
2. Add the olive oil and warm water to the dry ingredients, mixing to form a soft dough. If needed, add more water to bring the dough together.
3. Knead the dough on a floured surface for 3-5 minutes, until smooth and elastic.
4. Roll the dough out into a rectangle shape, about 1/2 inch thick. Using a knife or pizza cutter, slice the dough into strips (about 1 inch wide).
5. Preheat the oven to 375°F (190°C). Place the breadsticks on a parchment-lined baking sheet.
6. Brush the breadsticks with olive oil and sprinkle with Parmesan cheese, if desired.
7. Bake for 12-15 minutes, until golden brown and crispy on the edges.
8. Garnish with freshly chopped parsley and serve warm.

These Sourdough Discard Garlic Herb Breadsticks are the perfect way to elevate any meal. The tangy flavor of the sourdough discard enhances the aromatic herbs and garlic, making these breadsticks flavorful and irresistible. Whether served alongside a comforting soup or enjoyed with a savory dip, they are sure to become a favorite snack or side dish.

Sourdough Discard Chicken and Vegetable Pot Pie

Sourdough Discard Chicken and Vegetable Pot Pie is a hearty and comforting dish that combines a rich, creamy filling with a crispy, golden-brown crust. The addition of sourdough discard to the crust provides a subtle tang, making it a unique and flavorful twist on a classic pot pie. This dish is perfect for a cozy dinner and is sure to satisfy your cravings for comfort food. It’s a great way to use up sourdough discard while making a wholesome meal the whole family will love.

Ingredients: For the Filling:

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tbsp butter
• 3 tbsp flour
• Salt and pepper to taste
• 1/2 tsp thyme
• 1/2 tsp rosemary

For the Crust:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup cold butter, cubed
• 1/4 cup cold water (or as needed)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, melt butter over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes.
4. Gradually add the chicken broth, stirring constantly, then add the heavy cream. Cook for 5-7 minutes, until the mixture thickens.
5. Stir in the shredded chicken, peas, thyme, rosemary, salt, and pepper. Remove from heat and set aside.
6. For the crust: In a mixing bowl, combine the sourdough discard, flour, salt, and baking powder. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
7. Gradually add cold water to the mixture, stirring until a dough forms. Turn out the dough onto a floured surface and roll it out to fit your pie dish.
8. Pour the filling into a greased 9-inch pie dish and top with the rolled-out crust. Trim any excess dough and press the edges to seal.
9. Cut a few slits in the top of the crust to allow steam to escape.
10. Bake for 25-30 minutes, or until the crust is golden brown and crispy.
11. Let the pot pie cool slightly before serving.

This Sourdough Discard Chicken and Vegetable Pot Pie is the ultimate comfort food, offering a deliciously creamy filling and a tangy, flaky crust. The addition of sourdough discard in the crust adds depth of flavor and texture, making this pot pie extra special. It’s a wholesome, filling dish that’s perfect for family dinners or any occasion when you’re craving something hearty and satisfying. This recipe is a great way to use up your sourdough discard while enjoying a delicious homemade meal.

Note: More recipes are coming soon!