25+ Delicious Friday Sourdough Discard Recipes You’ll Love

If you’re an avid sourdough baker, you know the constant dilemma of having leftover sourdough discard.

While it’s a great problem to have, it can sometimes feel overwhelming trying to figure out how to use up all that starter.

Luckily, sourdough discard is incredibly versatile and can be used in a wide range of recipes, especially on Fridays when you’re ready to wind down and enjoy some creative baking.

In this blog article, we’ll share over 25 amazing sourdough discard recipes that are perfect for Fridays.

Whether you’re looking for a savory dish to accompany your evening meal or a sweet treat to enjoy with your coffee, there’s something here for everyone.

These recipes are easy to follow, require minimal ingredients, and most importantly, turn your sourdough discard into something delicious.

From breakfast ideas like waffles and pancakes to snack-worthy crackers and savory breads, let’s get cooking with your sourdough discard this Friday!

25+ Delicious Friday Sourdough Discard Recipes You’ll Love

As you can see, sourdough discard doesn’t have to go to waste!

With these 25+ Friday sourdough discard recipes, you can transform your starter into a variety of delicious dishes, ranging from indulgent treats to savory snacks.

These recipes are perfect for any skill level and will help you make the most of your sourdough starter without compromising on taste or creativity.

So, the next time you have some extra discard on hand, try one of these recipes for a fun and flavorful way to use it up.

Sourdough Discard Pizza Crust

Sourdough discard can be a game changer when it comes to pizza night. This recipe uses the discard to create a delicious, crispy crust with a slight tang. Perfect for a casual Friday night meal, you can top it with your favorite ingredients for a custom pizza experience.

Recipe:

• 1 cup sourdough discard (unfed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 cup warm water (about 110°F)
• 1 teaspoon active dry yeast
• Toppings of choice (e.g., tomato sauce, mozzarella, pepperoni, vegetables)

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes to activate the yeast.
2. In a large mixing bowl, combine the flour, salt, and sourdough discard. Add the activated yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth and elastic. If needed, add a little flour to prevent sticking.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.
5. Preheat the oven to 475°F (245°C). Once the dough has risen, punch it down and roll it out onto a pizza stone or baking sheet.
6. Add your desired toppings.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

This sourdough discard pizza crust is a fun and simple way to make pizza night extra special. The natural tang of the sourdough adds complexity to the flavor, while the crispy texture gives the crust a satisfying bite. Customize it with your favorite toppings to suit your family’s tastes, and enjoy a homemade pizza made from ingredients you already have!

Sourdough Discard Crackers

These crunchy, golden sourdough discard crackers are perfect for snacking or serving with cheese and spreads. With just a few ingredients, they’re a simple yet tasty way to use up your sourdough discard on a Friday afternoon.

Recipe:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1 teaspoon sea salt, plus extra for sprinkling
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary (optional)
• 2-3 tablespoons water (if needed)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the sourdough discard, flour, olive oil, salt, garlic powder, and rosemary. Stir to combine.
3. If the dough is too dry, add water a tablespoon at a time until the dough comes together. It should be firm and slightly tacky.
4. Turn the dough out onto a lightly floured surface and roll it out as thinly as possible (about 1/8 inch thick).
5. Use a sharp knife or pizza cutter to cut the dough into squares or rectangles.
6. Place the crackers on the prepared baking sheet, and sprinkle with extra sea salt.
7. Bake for 10-12 minutes, or until golden and crisp.
8. Allow the crackers to cool completely before serving.

These sourdough discard crackers are an easy, savory snack that’s perfect for Fridays when you’re craving something crunchy. The tanginess of the discard pairs wonderfully with the garlic and rosemary, adding depth of flavor to the simple dough. Serve them with your favorite cheese, or enjoy them on their own—they’re sure to become a staple in your sourdough discard routine!

Sourdough Discard Pancakes

Turn your sourdough discard into fluffy, tangy pancakes that are perfect for a weekend breakfast or brunch. These pancakes are light, airy, and have a slight sourdough tang, making them a unique twist on the classic morning favorite.

Recipe:

• 1 cup sourdough discard
• 1/2 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla extract until smooth.
2. In another bowl, mix the flour, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.

These sourdough discard pancakes are an easy and delicious way to elevate your usual pancake routine. The sourdough gives them a light, airy texture, while the subtle tang adds a delightful twist. Whether you serve them with syrup, fresh berries, or a dollop of whipped cream, they’re sure to become a favorite breakfast option for the whole family. Perfect for Fridays when you want something special to start the weekend!

Sourdough Discard Banana Bread

If you’re looking for a way to use up your sourdough discard and want a comforting treat to kick off the weekend, this banana bread is the answer. The tang from the sourdough discard complements the sweetness of ripe bananas, creating a moist and flavorful loaf perfect for Friday breakfast or an afternoon snack.

Recipe:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, brown sugar, egg, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet mixture and stir until just combined. If you’re adding walnuts or chocolate chips, fold them in now.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sourdough discard banana bread offers the best of both worlds—a sweet, moist loaf with a hint of tang from the discard. It’s a perfect way to use up leftover starter and make something your family will love. Whether you enjoy it warm with butter or as a quick snack, this recipe is sure to become a Friday favorite!

Sourdough Discard Muffins

These fluffy, slightly tangy muffins made from sourdough discard are perfect for a quick Friday breakfast or snack. They’re versatile and can be customized with your favorite add-ins, such as berries, chocolate chips, or nuts. Their delicate crumb and subtly tangy flavor will have everyone reaching for seconds.

Recipe:

• 1 cup sourdough discard
• 1/2 cup milk
• 1/2 cup melted butter or vegetable oil
• 1 egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup add-ins (chocolate chips, blueberries, chopped nuts, etc.)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the sourdough discard, milk, melted butter (or oil), egg, sugar, and vanilla extract.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in any add-ins, such as chocolate chips, blueberries, or nuts.
6. Divide the batter evenly between the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These sourdough discard muffins are a quick and easy way to start your Friday morning with something special. The slight tang from the sourdough pairs beautifully with the sweetness of the sugar, and the muffins are perfect for adding any flavor mix-ins you desire. Whether you enjoy them with coffee or as an on-the-go snack, they are sure to be a hit with your family.

Sourdough Discard Garlic Breadsticks

These golden, garlicky breadsticks made from sourdough discard are the perfect side dish for pizza night or a hearty pasta dinner. Their chewy texture and savory garlic butter coating make them irresistible. A perfect treat to enjoy on a Friday night when you’re craving something flavorful and satisfying.

Recipe:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon active dry yeast
• 3/4 cup warm water (110°F)
• 2 tablespoons melted butter
• 2 teaspoons garlic powder
• 1/2 teaspoon dried parsley (optional)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture is frothy.
2. In a large mixing bowl, combine the sourdough discard, flour, and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic. If necessary, add a bit more flour to prevent sticking.
4. Cover the dough with a damp towel and let it rise for 1 hour, or until it has doubled in size.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 10-12 equal pieces. Roll each piece into a long stick and place them on the prepared baking sheet.
7. Bake the breadsticks for 12-15 minutes, or until they are golden brown.
8. While the breadsticks are baking, melt the butter and mix in the garlic powder and parsley.
9. Once the breadsticks are done, brush them with the garlic butter mixture while they’re still warm.

These sourdough discard garlic breadsticks are the ultimate side dish for any Italian meal, especially on a Friday night. The slightly tangy flavor from the sourdough balances perfectly with the rich garlic butter. Their soft, chewy texture will make them the perfect addition to your pizza, pasta, or salad—making them a go-to Friday treat that everyone will love!

Sourdough Discard Waffles

These sourdough discard waffles are crispy on the outside and fluffy on the inside, with just a hint of tang from the sourdough. They make for an excellent Friday morning treat, especially when served with syrup, fresh fruit, or whipped cream. This recipe is a fantastic way to repurpose your sourdough starter and make your morning special.

Recipe:

• 1 cup sourdough discard
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter or vegetable oil
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat your waffle iron according to its manufacturer’s instructions.
2. In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter (or oil), sugar, and vanilla extract.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
5. Lightly grease your waffle iron with non-stick spray or oil, then spoon the batter into the iron, making sure not to overfill it.
6. Cook the waffles according to the waffle iron’s instructions, typically for 3-5 minutes, until golden and crispy.
7. Serve immediately with your favorite toppings, such as syrup, berries, or whipped cream.

Sourdough discard waffles are a great way to add a little extra flavor to your Friday morning. The tangy notes from the sourdough make these waffles stand out from your usual recipe, and their crispy edges and fluffy centers are simply irresistible. Perfect for a cozy weekend breakfast, these waffles are easy to make and can be customized with any toppings you love.

Sourdough Discard Bagels

Transform your sourdough discard into chewy, delicious bagels that are perfect for a Friday brunch or breakfast. These bagels have a lovely chewy texture with the tanginess of the sourdough, and they’re great with cream cheese, smoked salmon, or your favorite spreads. They’re a little more involved than other sourdough discard recipes but definitely worth the effort!

Recipe:

• 1 cup sourdough discard
• 1 1/2 cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 3 1/2 cups bread flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 egg (for egg wash)
• Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes, or until foamy.
2. In a large bowl, combine the sourdough discard, yeast mixture, bread flour, and salt. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add a pinch of sugar to the water.
6. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole through the center with your finger, then stretch to form a bagel shape.
7. Boil each bagel for about 30 seconds per side, then transfer to a parchment-lined baking sheet.
8. Brush each bagel with an egg wash (beat an egg with a little water) and sprinkle with your choice of toppings.
9. Bake for 20-25 minutes, or until golden brown and shiny.

Making sourdough discard bagels may take a little extra time, but the result is well worth the effort. These bagels are soft on the inside, with a chewy texture and a tangy flavor thanks to the sourdough discard. They’re perfect for a Friday morning brunch or an afternoon snack. Enjoy them plain, toasted, or with your favorite spreads for an elevated breakfast experience.

Sourdough Discard Cinnamon Rolls

Sourdough discard cinnamon rolls are a perfect Friday morning indulgence. The sourdough starter adds depth and flavor to the dough, making them even more delicious than traditional rolls. These sweet, sticky rolls are filled with a cinnamon-sugar mixture and drizzled with cream cheese icing, making them a comforting start to the weekend.

Recipe:

• 1 cup sourdough discard
• 1/2 cup warm milk (110°F)
• 2 tablespoons sugar
• 1/4 cup melted butter
• 1 egg
• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon salt
• 1/2 cup brown sugar (for filling)
• 2 tablespoons ground cinnamon (for filling)
• 1/4 cup melted butter (for filling)
• 4 ounces cream cheese (for icing)
• 1 cup powdered sugar (for icing)
• 1 teaspoon vanilla extract (for icing)

Instructions:

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes, or until the yeast becomes frothy.
2. In a large bowl, combine the sourdough discard, melted butter, egg, flour, and salt. Add the yeast mixture and stir until a dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rise for 1-2 hours, or until doubled in size.
4. Punch down the dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
5. Brush the dough with melted butter, then sprinkle evenly with brown sugar and cinnamon.
6. Starting at the long edge, roll the dough tightly into a log, then slice into 12 equal pieces.
7. Place the rolls in a greased 9×13-inch baking pan, cover with a towel, and let rise for another 30-45 minutes.
8. Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
9. While the rolls are baking, prepare the icing by mixing the cream cheese, powdered sugar, and vanilla extract until smooth.
10. Once the rolls are done, spread the icing over them while they’re still warm.

These sourdough discard cinnamon rolls are a decadent way to start your Friday morning. The sourdough gives the dough a slight tang, which perfectly complements the sweet cinnamon filling and rich cream cheese icing. Whether you’re enjoying them with a hot cup of coffee or sharing them with friends and family, these cinnamon rolls are sure to make your Friday feel extra special.

Sourdough Discard Pizza Crust

Transform your sourdough discard into a delicious, crispy pizza crust that’s perfect for a Friday night pizza party. The tang from the sourdough starter enhances the flavor of the crust, making it stand out from traditional pizza dough. Whether you prefer classic toppings or more creative combinations, this crust is the ideal base for your favorite pizza.

Recipe:

• 1 cup sourdough discard
• 1/2 cup warm water (110°F)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, mix together the sourdough discard, flour, olive oil, and salt. Add the yeast mixture and stir until combined.
3. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour.
4. Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside.
6. Punch down the dough and divide it in half if you want two smaller pizzas. Roll the dough out into your desired shape and thickness.
7. Remove the hot pizza stone or baking sheet from the oven and place the rolled dough onto it.
8. Add your desired toppings, then bake for 10-12 minutes, or until the crust is golden and crispy.

Using sourdough discard for pizza crust is a great way to repurpose your starter while enjoying a delicious homemade pizza. The tanginess from the sourdough gives the crust a unique flavor that pairs beautifully with a variety of toppings. This recipe is simple enough for a quick weeknight dinner but flavorful enough to impress your guests. Next time you’re craving pizza, try this sourdough discard crust and elevate your pizza night!

Sourdough Discard Crackers

These sourdough discard crackers are a great way to use up leftover starter and create a crunchy, savory snack. The sourdough adds a mild tang that complements the salt and spices, making them a perfect treat for Friday afternoon snacking or as an appetizer before dinner. You can customize these crackers with your favorite herbs and seasonings for a unique twist.

Recipe:

• 1 cup sourdough discard
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried herbs (like rosemary, thyme, or oregano)
• 1 tablespoon water (if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the sourdough discard, flour, olive oil, salt, and optional garlic powder and herbs. Stir until the dough comes together. If the dough is too dry, add a tablespoon of water.
3. Turn the dough out onto a lightly floured surface and roll it out as thinly as possible—aim for about 1/8-inch thickness.
4. Using a sharp knife or pizza cutter, cut the dough into squares or any desired shape.
5. Transfer the crackers to the prepared baking sheet and sprinkle them with a little extra salt or herbs if desired.
6. Bake for 15-20 minutes, or until the crackers are golden brown and crisp.
7. Allow the crackers to cool completely before serving.

These sourdough discard crackers are an easy, crunchy snack that’s perfect for pairing with cheese, dips, or just enjoying on their own. The tang from the sourdough discard adds a unique flavor to these homemade crackers, and you can customize them to suit your tastes by adding different herbs and spices. Whether you’re preparing them for a weekend gathering or as a snack for yourself, they’re sure to become a favorite way to use up sourdough discard.

Sourdough Discard Pancakes

Sourdough discard pancakes are a fun and delicious way to start your Friday with a stack of fluffy pancakes that have a slight tangy flavor. These pancakes are light and airy, with a subtle sourdough flavor that adds depth to the traditional pancake recipe. They’re perfect for a cozy breakfast or brunch and can be topped with fresh fruit, syrup, or your favorite spreads.

Recipe:

• 1 cup sourdough discard
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla extract until smooth.
2. In a separate bowl, combine the flour, baking powder, and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter; a few lumps are fine.
4. Preheat a griddle or skillet over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
7. Serve the pancakes hot with your favorite toppings, such as maple syrup, butter, or fresh berries.

These sourdough discard pancakes are a perfect way to use up extra starter while enjoying a delicious, slightly tangy breakfast. The sourdough adds flavor and lightness to the pancakes, making them more interesting than your standard recipe. They’re perfect for a Friday morning brunch or a weekend treat and can be topped with anything you desire. Whip up a batch and savor a satisfying breakfast that’s easy to make and full of flavor!

Sourdough Discard Banana Bread

Banana bread is a beloved classic, and by incorporating sourdough discard, you elevate its flavor with a subtle tang that complements the sweetness of ripe bananas. This moist and flavorful banana bread is perfect for breakfast or as an afternoon snack, and the sourdough discard adds a delicious depth that makes it stand out. This is a wonderful way to use up that extra starter while indulging in a comforting treat.

Recipe:

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/4 cup melted butter
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the sourdough discard, mashed bananas, melted butter, sugar, egg, and vanilla extract until smooth.
3. In a separate bowl, mix together the flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and stir gently until combined. Add the milk and stir until the batter is smooth.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough discard banana bread is a delightful twist on the classic recipe, with the tang from the starter adding a unique flavor dimension. The bread is incredibly moist and perfect for using up leftover sourdough discard. Whether you enjoy it as a morning snack with coffee or as a dessert, this banana bread will surely become a favorite in your baking repertoire. The added depth of flavor from the sourdough makes it a perfect choice for anyone looking to try something a bit different with their banana bread.

Sourdough Discard Waffles

For a fun and indulgent Friday breakfast, try sourdough discard waffles. These waffles have a crispy exterior with a soft, airy interior, and the tang of the sourdough discard adds a unique complexity to the flavor. With just a few ingredients, you can easily whip up a batch of these waffles, and they pair perfectly with syrup, fresh fruit, or a dollop of whipped cream.

Recipe:

• 1 cup sourdough discard
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it.
2. In a large bowl, whisk together the sourdough discard, milk, egg, melted butter, sugar, and vanilla extract.
3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
5. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, typically for about 3-5 minutes or until golden and crisp.
6. Serve the waffles warm with your favorite toppings, such as syrup, fruit, or whipped cream.

These sourdough discard waffles offer a perfect balance of crispiness and fluffiness, with the sourdough adding a tangy twist that sets them apart from regular waffles. They’re easy to make and are a fun way to use up sourdough starter while creating a breakfast that feels special. Whether served on their own or with your favorite toppings, these waffles are a great choice for any Friday morning or weekend brunch.

Sourdough Discard English Muffins

Sourdough discard English muffins are a great way to repurpose your starter into a classic breakfast item. These muffins have a soft and airy crumb with a slightly tangy flavor from the sourdough, making them ideal for toasting and topping with butter, jam, or eggs. This recipe is perfect for those who love the chewy, crispy texture of homemade English muffins but want to add a unique twist with their sourdough discard.

Recipe:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Cornmeal, for dusting

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Stir and let sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, combine the sourdough discard, flour, salt, and olive oil. Add the yeast mixture and stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for 1-2 hours, or until doubled in size.
5. Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness. Use a round cutter or the rim of a glass to cut out muffin shapes.
6. Dust a baking sheet with cornmeal and place the cut muffins on it. Sprinkle the tops with more cornmeal, cover with a towel, and let them rise for another 30 minutes.
7. Heat a griddle or large skillet over medium heat and lightly grease it. Cook the muffins for about 5-7 minutes on each side, until golden brown and cooked through.
8. Let the muffins cool before splitting them open with a fork and toasting.

These sourdough discard English muffins are perfect for breakfast or brunch, with a delightful texture and a subtle tang that enhances the flavor. They toast up beautifully and make an excellent base for eggs, avocado, or even a classic English muffin sandwich. Whether you’re enjoying them as a treat on a Friday morning or as a weekend brunch option, these muffins are a delicious way to use up your sourdough discard and create something truly homemade and satisfying.

Note: More recipes are coming soon!