Sourdough bread baking has surged in popularity over the past few years, and with it comes a common dilemma: what to do with the leftover sourdough starter discard? Instead of tossing it away, you can transform this flavorful byproduct into an array of delicious recipes. From baked goods to savory snacks, the possibilities are endless!
In this blog article, we’ll explore over 25 creative ways to utilize your sourdough starter discard, allowing you to reduce food waste while enjoying tasty treats.
Whether you’re a seasoned sourdough baker or just starting, these recipes will inspire you to make the most out of your sourdough journey.
25+ Easy Discard Sourdough Starter Recipes You’ll Love
Incorporating sourdough starter discard into your cooking and baking not only minimizes waste but also adds a unique flavor profile to your dishes.
With over 25 recipes at your fingertips, you can experiment with everything from breads and pancakes to crackers and desserts. Embrace the versatility of sourdough starter discard, and let your culinary creativity flourish. By trying out these recipes, you’ll discover just how easy and rewarding it can be to make the most of your sourdough starter.
So, grab that jar of discard from the fridge, and get ready to bake something wonderful!
Sourdough Pancakes
Sourdough pancakes are a delightful twist on traditional pancakes, offering a slightly tangy flavor that perfectly complements their fluffy texture. Made with sourdough discard, these pancakes are quick to prepare and can easily become a family favorite. Serve them warm with your choice of toppings, from maple syrup to fresh fruit.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup milk (or buttermilk)
- 1 large egg
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted butter or oil
- Cooking spray or additional butter for frying
Instructions:
- In a large bowl, mix together the sourdough starter, milk, egg, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. It’s okay if there are some lumps; do not overmix.
- Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as necessary.
Sourdough pancakes are not only an excellent way to utilize your sourdough discard, but they also add a unique flavor to your breakfast routine. Their fluffy texture and subtle tang make them a delicious alternative to traditional pancakes. Enjoy experimenting with different toppings, such as whipped cream, nuts, or seasonal fruit. Plus, with minimal effort, you’ll create a delightful breakfast that your family will love, while reducing food waste in the process!
Sourdough Banana Bread
This sourdough banana bread combines the rich flavor of ripe bananas with the distinctive tang of sourdough starter. It’s moist, flavorful, and incredibly easy to make, making it a perfect choice for breakfast, snacks, or even dessert. The addition of chocolate chips or nuts enhances the flavor, creating a well-rounded and satisfying treat.
Ingredients:
- 1 cup sourdough starter (discard)
- 3 ripe bananas, mashed
- ½ cup melted butter
- ¾ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup chocolate chips or chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the sourdough starter, mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; small lumps are okay.
- If desired, fold in the chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This sourdough banana bread is a fantastic way to repurpose your sourdough starter, yielding a moist, flavorful loaf that’s sure to impress. The combination of bananas and sourdough creates a depth of flavor that elevates traditional banana bread. Whether you enjoy it plain, toasted with butter, or topped with cream cheese, this recipe is versatile enough to suit any occasion. Plus, making banana bread helps reduce food waste, making it a win-win for your kitchen!
Sourdough Crackers
Sourdough crackers are a crunchy, savory snack that perfectly showcases the tangy flavor of your sourdough discard. They’re simple to make and can be flavored with herbs, spices, or cheese to create your desired taste. These crackers are perfect for snacking on their own, pairing with cheese, or enjoying with dips.
Ingredients:
- 1 cup sourdough starter (discard)
- ½ cup all-purpose flour (plus more for rolling)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried herbs (such as rosemary or thyme) (optional)
- Coarse sea salt for sprinkling
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough starter, flour, olive oil, salt, garlic powder, and dried herbs. Mix until a dough forms.
- Turn the dough onto a floured surface and roll it out to about 1/8-inch thickness.
- Use a knife or a pizza cutter to cut the dough into squares or desired shapes.
- Place the crackers on the prepared baking sheet, spacing them about 1 inch apart. Sprinkle with coarse sea salt.
- Bake for 15-20 minutes, or until golden brown and crisp, rotating the baking sheet halfway through for even baking.
- Allow the crackers to cool completely on a wire rack before serving.
Sourdough crackers are a delicious and versatile snack that allows you to use up your sourdough discard creatively. Their crispy texture and rich flavor make them an excellent option for entertaining or simply enjoying at home. Customize your crackers with different seasonings and toppings to suit your taste preferences. They can be stored in an airtight container for several days, making them perfect for on-the-go snacking or a delightful addition to your cheese board. With this recipe, you not only reduce waste but also indulge in a savory treat that’s sure to impress!
Sourdough Waffles
Sourdough waffles are a delightful breakfast option that combines the tangy flavor of sourdough with a crispy exterior and fluffy interior. This recipe is quick to prepare and can easily be customized with your favorite add-ins, such as berries or chocolate chips. Serve them with syrup, fruit, or yogurt for a delicious and filling meal.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup milk
- 2 large eggs
- 3 tablespoons melted butter or vegetable oil
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, mix the sourdough starter, milk, eggs, and melted butter until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Grease the waffle iron lightly with cooking spray or butter.
- Pour the appropriate amount of batter onto the hot waffle iron (this will vary depending on your waffle maker) and cook according to the manufacturer’s instructions, usually about 3-5 minutes, until golden brown.
- Repeat with the remaining batter, keeping finished waffles warm in a low oven until ready to serve.
Sourdough waffles are a scrumptious way to utilize your sourdough discard while enjoying a hearty breakfast. Their unique flavor profile and delightful texture will make breakfast a special occasion in your home. Feel free to top your waffles with a variety of toppings, such as fresh fruits, whipped cream, or a drizzle of honey, making them perfect for a family brunch or a cozy breakfast-for-dinner night. By incorporating sourdough starter into your waffle batter, you not only add a hint of tang but also turn food waste into a delicious meal!
Sourdough Pizza Dough
This sourdough pizza dough recipe is an excellent way to repurpose your sourdough starter while creating a delicious homemade pizza. The dough is easy to prepare and can be customized with your favorite toppings, resulting in a flavorful and crispy crust. It’s perfect for family pizza night or any occasion that calls for a delicious homemade meal.
Ingredients:
- 1 cup sourdough starter (discard)
- ¾ cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour (plus more for dusting)
- Optional: 1 teaspoon dried herbs (like oregano or basil)
Instructions:
- In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until well mixed.
- Add in the salt and dried herbs (if using) to the mixture.
- Gradually add the flour, mixing until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch the dough into your desired shape and thickness.
- Add your favorite pizza sauce, cheese, and toppings, then transfer the pizza to the preheated stone or baking sheet.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Sourdough pizza dough is a fantastic way to use your sourdough starter and create a homemade meal that’s sure to please everyone at the table. The dough’s unique flavor and texture set it apart from typical pizza crusts, making each bite a delicious experience. Customize your pizza with various toppings, sauces, and cheeses to suit your preferences. Not only does making pizza from scratch save you money and reduce waste, but it also brings a fun, interactive element to family dinners. Enjoy creating and sharing your personalized pizza masterpiece!
Sourdough Muffins
Sourdough muffins are a quick and tasty way to use your sourdough discard. These muffins are moist, fluffy, and can be easily adapted to include your favorite mix-ins, such as fruits, nuts, or chocolate chips. They make for an excellent breakfast option or a delightful snack any time of the day.
Ingredients:
- 1 cup sourdough starter (discard)
- ½ cup milk
- 1 large egg
- 1/3 cup vegetable oil or melted butter
- ¼ cup sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Optional: ½ cup mix-ins (such as blueberries, nuts, or chocolate chips)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the sourdough starter, milk, egg, oil, sugar, and vanilla extract until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If using, gently fold in your chosen mix-ins.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Sourdough muffins are a fantastic and versatile way to utilize your sourdough discard while creating a delightful snack or breakfast treat. Their light, fluffy texture and subtle tanginess make them a hit with both kids and adults alike. With endless possibilities for mix-ins, you can easily tailor these muffins to suit your taste or seasonal ingredients. They can be stored in an airtight container for a few days or frozen for future enjoyment, ensuring that you always have a delicious treat on hand. Embrace the joy of baking with sourdough and savor every bite of these delightful muffins!
Sourdough Biscuits
Sourdough biscuits are a delightful twist on classic biscuits, offering a flaky, tender texture with a hint of tang from the sourdough starter. These biscuits are easy to make and perfect for breakfast, brunch, or as a side dish to your favorite meal. Serve them warm with butter, jam, or even as a base for biscuits and gravy.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour (plus more for dusting)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter, cut into small pieces
- ¼ cup milk (or buttermilk)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the cold butter pieces to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sourdough starter and milk until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough onto a floured surface and gently knead it a few times until it comes together.
- Roll or pat the dough to about ¾-inch thickness, then cut out biscuits using a round cutter or a glass.
- Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispy edges.
- Bake for 12-15 minutes, or until golden brown.
Sourdough biscuits are a delicious and easy way to make use of your sourdough discard while creating a comforting and satisfying dish. Their light, flaky texture and slight tanginess make them a wonderful addition to any meal. Whether served with breakfast, as a side for dinner, or enjoyed on their own, these biscuits will quickly become a family favorite. Feel free to experiment with add-ins like cheese, herbs, or spices to elevate their flavor even further. Enjoy the delightful experience of baking with sourdough and savor the taste of homemade biscuits!
Sourdough Chocolate Chip Cookies
These sourdough chocolate chip cookies are a delicious treat that combines the classic flavors of chocolate chip cookies with the tangy depth of sourdough starter. The result is a chewy, slightly crispy cookie with a rich chocolate flavor. Perfect for dessert or a midday snack, these cookies will satisfy your sweet tooth while making good use of your sourdough discard.
Ingredients:
- 1 cup sourdough starter (discard)
- ½ cup unsalted butter, softened
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips (semi-sweet or dark)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the sourdough starter, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; fold in the chocolate chips gently.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Sourdough chocolate chip cookies offer a delightful twist on a classic favorite, making them an excellent choice for any cookie lover. The addition of sourdough starter enhances the flavor and texture, resulting in a chewy, delicious cookie that pairs perfectly with a glass of milk or a cup of coffee. These cookies are easy to whip up, and they’re a fantastic way to use up leftover sourdough starter. Whether you’re hosting a gathering, treating yourself, or looking for a fun baking project with kids, these cookies will surely impress. Embrace the joy of sourdough baking and enjoy these delightful treats!
Sourdough Pasta
Sourdough pasta is a unique and flavorful twist on traditional pasta, utilizing your sourdough discard to create a rich, tangy dough. This fresh pasta can be cut into your desired shape and paired with various sauces, making it a versatile and satisfying meal option. Making your own pasta from scratch is a rewarding culinary experience that elevates any dish.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour (plus more for dusting)
- 1 large egg
- ½ teaspoon salt
- Water (as needed)
Instructions:
- In a large bowl, combine the sourdough starter, flour, egg, and salt. Mix until a dough begins to form.
- If the dough is too dry, add water a teaspoon at a time until it comes together; if too sticky, add more flour as needed.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax.
- After resting, divide the dough into smaller portions for easier handling. Roll out each portion with a rolling pin or pasta machine to your desired thickness.
- Cut the rolled-out dough into your preferred shape (tagliatelle, fettuccine, etc.) and dust with flour to prevent sticking.
- Cook the pasta in boiling salted water for about 2-4 minutes, depending on the thickness. Fresh pasta cooks much faster than dried pasta.
- Drain and toss with your favorite sauce.
Sourdough pasta is a fantastic way to repurpose your sourdough discard while exploring the world of homemade pasta. The resulting noodles have a delightful texture and a subtle tang that enhances any sauce you choose to pair them with. Making pasta from scratch can be a fun activity for families or a great way to impress guests at dinner parties. This recipe is not only a delicious addition to your meals but also a wonderful opportunity to engage with the traditional art of pasta-making. Enjoy the process, experiment with different shapes and sauces, and savor the incredible flavors of homemade sourdough pasta!
Sourdough Pancakes
Sourdough pancakes are a delightful and fluffy breakfast option that takes advantage of sourdough starter discard. The fermentation process adds a unique tangy flavor and enhances the texture, making these pancakes a favorite for both breakfast and brunch. They are easy to whip up, and you can customize them with your favorite add-ins like berries, nuts, or chocolate chips.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup milk (or buttermilk)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Butter or oil for cooking
Instructions:
- In a mixing bowl, combine the sourdough starter, milk, egg, and melted butter. Whisk until well combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; small lumps are okay.
- Heat a skillet or griddle over medium heat and grease it with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as needed.
Sourdough pancakes are a fantastic way to start your day, offering a perfect balance of fluffy texture and tangy flavor. They are quick to prepare, making them ideal for busy mornings or leisurely weekend brunches. Feel free to customize your pancakes with your favorite toppings, such as maple syrup, fresh fruits, or yogurt. These pancakes not only reduce waste by using your sourdough discard but also introduce an exciting twist to your traditional breakfast. Enjoy the satisfaction of making a delicious meal from your sourdough starter while sharing them with family and friends!
Sourdough Waffles
Sourdough waffles are a fantastic alternative to traditional waffles, offering a crispy exterior and a light, airy interior thanks to the fermentation process of the sourdough starter. They are perfect for breakfast or brunch, topped with your favorite syrup, fruits, or whipped cream. Making waffles from sourdough discard is a delicious way to incorporate this ingredient into your morning routine.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup milk (or buttermilk)
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 2 tablespoons sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup all-purpose flour
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the sourdough starter, milk, eggs, and oil until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are okay.
- Grease the waffle iron with cooking spray or brush it lightly with oil.
- Pour the recommended amount of batter into the preheated waffle iron and cook until golden brown, usually about 4-5 minutes, or according to your waffle iron’s instructions.
- Repeat with the remaining batter.
Sourdough waffles are not only delicious but also an excellent way to utilize your sourdough starter discard. Their unique flavor and light, fluffy texture make them a favorite for any breakfast lover. Top your waffles with fresh fruits, nuts, or a drizzle of maple syrup to enhance their flavor. These waffles are perfect for gatherings or leisurely family breakfasts, ensuring everyone enjoys a tasty treat. Embrace the joy of sourdough baking and the versatility of these waffles, making them a regular feature on your breakfast table!
Sourdough Pizza Crust
Sourdough pizza crust is a fantastic way to incorporate sourdough starter discard into a delicious homemade pizza. The dough is easy to prepare and yields a crispy, chewy crust that pairs wonderfully with a variety of toppings. Whether you’re hosting a pizza night or simply craving a slice, this sourdough pizza crust will elevate your pizza-making game.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup warm water (as needed)
- Toppings of your choice (sauce, cheese, vegetables, meats, etc.)
Instructions:
- In a mixing bowl, combine the sourdough starter, flour, salt, olive oil, and warm water. Mix until a dough forms. If the dough is too dry, add more water a tablespoon at a time; if it’s too sticky, add a little more flour.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 1-2 hours or until it has doubled in size.
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- Once the dough has risen, punch it down and transfer it to a floured surface. Roll out or stretch the dough to your desired thickness.
- Carefully transfer the rolled-out dough to a piece of parchment paper or a floured pizza peel. Add your desired sauce, cheese, and toppings.
- Slide the pizza onto the preheated stone or baking sheet and bake for about 10-15 minutes, or until the crust is golden and crispy.
Sourdough pizza crust is an exciting and flavorful way to enjoy homemade pizza while making good use of your sourdough starter discard. The crust’s slight tang and chewy texture provide a perfect base for your favorite toppings, whether you prefer classic pepperoni, fresh vegetables, or gourmet options. This recipe not only allows you to enjoy a delicious meal but also gives you the satisfaction of crafting something from scratch. Get creative with your toppings and enjoy the fun of pizza night with family or friends. Embrace the versatility of sourdough in your cooking and savor the delicious results!
Sourdough Banana Bread
Sourdough banana bread is a delightful way to use up your sourdough starter discard while enjoying a classic comfort food. The fermentation process enhances the flavors and texture of the bread, resulting in a moist, tender crumb with a subtle tang. This recipe is perfect for using overripe bananas, making it a great option for reducing food waste. Enjoy a slice with your morning coffee or as a delicious snack throughout the day.
Ingredients:
- 1 cup sourdough starter (discard)
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the mashed bananas and melted butter. Stir in the sourdough starter, brown sugar, egg, and vanilla extract until well mixed.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Sourdough banana bread is not only a scrumptious treat but also an innovative way to incorporate sourdough starter discard into your baking routine. The bananas add natural sweetness and moisture, while the sourdough gives the bread a unique flavor profile that sets it apart from traditional recipes. This banana bread is perfect for breakfast, snacks, or even dessert, and can easily be customized with various add-ins like nuts, chocolate chips, or spices. Enjoy a slice fresh out of the oven, or toast it for a delightful breakfast that brings a touch of nostalgia and warmth to your day!
Sourdough Crackers
Sourdough crackers are a simple yet delicious way to utilize sourdough starter discard while creating a crunchy snack that’s perfect for dipping or enjoying on its own. This recipe is highly customizable, allowing you to experiment with various herbs, spices, and cheese for different flavor profiles. These crackers are not only easy to make but also a great way to reduce food waste, making them an excellent addition to your snack repertoire.
Ingredients:
- 1 cup sourdough starter (discard)
- 1 cup all-purpose flour (plus extra for dusting)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon dried herbs (such as rosemary, thyme, or oregano)
- Optional: 1/4 cup grated cheese (parmesan or cheddar)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough starter, flour, olive oil, salt, and dried herbs. Mix until a dough forms. If using cheese, fold it into the dough.
- Lightly flour a clean surface and roll out the dough as thinly as possible (about 1/8 inch thick). Use a pizza cutter or knife to cut the dough into desired shapes (squares, triangles, or rectangles).
- Place the cut crackers on the prepared baking sheet. If desired, sprinkle sesame seeds or poppy seeds on top for added flavor and texture.
- Bake for 15-20 minutes, or until the crackers are golden and crisp. Keep an eye on them to prevent burning.
- Remove from the oven and allow the crackers to cool completely on the baking sheet.
Sourdough crackers are a versatile and satisfying snack that makes great use of your sourdough starter discard. The combination of flavors from the herbs and optional cheese creates a delightful crunch that pairs beautifully with dips, spreads, or cheese boards. These crackers are perfect for entertaining, movie nights, or simply enjoying with a cup of tea or coffee. They are easy to prepare and can be stored in an airtight container, allowing you to enjoy them for days. Embrace the joy of homemade snacks and savor the deliciousness of sourdough crackers!
Sourdough Chocolate Chip Cookies
Sourdough chocolate chip cookies are a delightful twist on the classic cookie, bringing a unique depth of flavor to a beloved treat. The sourdough starter discard adds a subtle tanginess that complements the sweetness of the chocolate, creating a perfect balance. These cookies are soft, chewy, and utterly delicious, making them a great option for dessert or an afternoon snack.
Ingredients:
- 1 cup sourdough starter (discard)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips (dark, milk, or semi-sweet)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the sourdough starter, egg, and vanilla extract to the bowl, mixing until well combined.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Sourdough chocolate chip cookies are a delightful way to elevate a classic dessert while utilizing your sourdough starter discard. The added complexity of flavor from the sourdough creates a uniquely delicious cookie that will have everyone reaching for seconds. Perfect for sharing with friends and family, these cookies are sure to become a favorite in your household. Enjoy them fresh out of the oven, and watch as the gooey chocolate melts in your mouth with each bite. Embrace the joy of baking with sourdough and treat yourself to these delectable cookies!
Note: More recipes are coming soon!
