15+ Irresistible Sourdough Discard Bread Recipes You Must Try

Sourdough bread has gained immense popularity in recent years, with its tangy flavor, chewy texture, and artisanal appeal. But what happens to the sourdough starter when you feed it?

Most bakers find themselves with a surplus of sourdough discard, the leftover mixture that can often go to waste. Instead of tossing it, why not turn that excess into something delicious?

This blog article explores over 15 creative and mouthwatering sourdough discard bread recipes that will inspire you to use every last bit of your starter.

From sweet treats like chocolate chip bread to savory options like herb focaccia, these recipes are perfect for all skill levels.

Not only do they minimize food waste, but they also elevate your baking game by infusing the unique flavor of sourdough into a variety of breads.

Whether you’re looking for breakfast ideas, snack options, or even a show-stopping loaf for a special occasion, you’ll find something to love in this collection.

Let’s dive into these scrumptious recipes and discover the endless possibilities of sourdough discard!

15+ Irresistible Sourdough Discard Bread Recipes You Must Try

Embracing sourdough discard in your baking not only reduces waste but also opens up a world of flavor and texture that can transform ordinary bread into something extraordinary.

The recipes featured in this article are just the beginning; they showcase the versatility of sourdough and encourage experimentation in the kitchen.

From classic loaves to innovative twists, sourdough discard can be the secret ingredient that takes your baking to the next level.

So next time you’re faced with excess starter, don’t hesitate to whip up one of these delightful recipes. Your taste buds—and the planet—will thank you!

Sourdough Discard Sandwich Bread

Sourdough discard sandwich bread is a wonderful way to use up your excess sourdough starter while creating a soft, flavorful loaf perfect for sandwiches. This bread is easy to make and yields a light, airy texture with a hint of tanginess from the sourdough. It’s a great alternative to store-bought bread, allowing you to enjoy homemade freshness and control over the ingredients.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon instant yeast

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, olive oil, and honey. Mix until well combined.
2. Add the bread flour, salt, and instant yeast to the bowl. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place the loaf in a greased bread pan.
6. Cover the pan with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen slightly above the rim of the pan.
7. Preheat your oven to 375°F (190°C).
8. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
9. Remove the bread from the pan and let it cool on a wire rack before slicing.

Sourdough discard sandwich bread is a delightful way to enjoy the benefits of sourdough without the lengthy process. The result is a tender, flavorful loaf that’s perfect for all your sandwich needs. Plus, it’s a fantastic way to reduce waste by using your sourdough discard. Give this recipe a try and elevate your homemade sandwich game!

Sourdough Discard Focaccia

Sourdough discard focaccia is an easy and delicious way to transform your extra sourdough starter into a savory, airy bread with a crisp crust. This recipe is perfect for beginners and seasoned bakers alike, offering a simple yet impressive addition to your meal. With its olive oil richness and the option to add various toppings, this focaccia is versatile and can be served as a side, appetizer, or even the main course.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• Extra olive oil for drizzling
• Toppings of your choice (rosemary, cherry tomatoes, olives, etc.)

Instructions:

1. In a large bowl, mix together the sourdough discard, warm water, and olive oil.
2. Add the flour, salt, and instant yeast to the bowl. Stir until the dough comes together.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 425°F (220°C).
6. Transfer the dough to a greased baking sheet and gently press it out to form a rectangle.
7. Use your fingers to dimple the surface of the dough, then drizzle generously with olive oil and add your desired toppings.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
9. Let it cool slightly before cutting into squares and serving.

Sourdough discard focaccia is a wonderful bread that combines simplicity and flavor. Its light and airy texture, combined with the rich taste of olive oil and customizable toppings, make it a hit for any occasion. Enjoy this easy-to-make bread as a side dish, snack, or even a meal in itself. The versatility of focaccia allows you to get creative with your toppings, making each bake a unique experience.

Sourdough Discard Cinnamon Swirl Bread

Sourdough discard cinnamon swirl bread is a sweet, comforting treat that makes excellent use of your leftover sourdough starter. This bread features a soft, fluffy interior with a delightful cinnamon-sugar swirl throughout. Perfect for breakfast or dessert, this recipe is a great way to enjoy the tangy flavor of sourdough in a sweet, indulgent form.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1/4 cup butter, melted
• 1/4 cup sugar
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• For the filling:
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, melted

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm milk, melted butter, sugar, and egg. Mix until well combined.
2. Add the flour, salt, and instant yeast. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. In a small bowl, mix together the sugar and ground cinnamon for the filling.
6. Punch down the dough and roll it out on a floured surface into a rectangle.
7. Brush the dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over it.
8. Roll up the dough tightly from the long side, then place it in a greased loaf pan.
9. Cover the pan with a damp cloth and let the dough rise for another 1-1.5 hours, or until it has risen slightly above the rim of the pan.
10. Preheat your oven to 350°F (175°C).
11. Bake the bread for 30-35 minutes, or until golden brown and cooked through.
12. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard cinnamon swirl bread is a delightful way to indulge your sweet tooth while making good use of your sourdough starter. The soft, fluffy bread with its rich cinnamon swirl is perfect for breakfast, a snack, or dessert. This recipe not only reduces waste but also brings a comforting, homemade touch to your table. Enjoy this sweet treat with a cup of coffee or tea for a cozy, satisfying experience.

Sourdough Discard Garlic Herb Bread

Sourdough discard garlic herb bread is a flavorful, aromatic bread that’s perfect for pairing with soups, stews, or just enjoying on its own. The combination of garlic and herbs infused throughout the loaf provides a deliciously savory experience. This recipe is an excellent way to utilize sourdough discard, ensuring no part of your starter goes to waste while creating a delightful addition to any meal.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3 cloves garlic, minced
• 2 tablespoons mixed dried herbs (rosemary, thyme, oregano, etc.)

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast to the bowl. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Mix in the minced garlic and dried herbs until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet or in a loaf pan.
7. Cover with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen noticeably.
8. Preheat your oven to 375°F (190°C).
9. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.

Sourdough discard garlic herb bread is a wonderful way to add a burst of flavor to your bread-baking routine. The aromatic combination of garlic and herbs creates a savory loaf that’s perfect for any meal. Using sourdough discard not only reduces waste but also enhances the bread’s depth of flavor. Enjoy this delicious bread fresh out of the oven, and you’ll see why it becomes a staple in your baking repertoire.

Sourdough Discard Cheddar Jalapeño Bread

Sourdough discard cheddar jalapeño bread is a spicy, cheesy delight that brings a burst of flavor to any meal. This bread combines the tanginess of sourdough with the sharpness of cheddar and the heat of jalapeños, creating a loaf that’s perfect for sandwiches, toast, or enjoying on its own. It’s a fantastic way to use up sourdough discard while treating yourself to a unique and flavorful bread.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup shredded cheddar cheese
• 2-3 jalapeños, seeded and chopped

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast to the bowl. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet or in a loaf pan.
7. Cover with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen noticeably.
8. Preheat your oven to 375°F (190°C).
9. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.

Sourdough discard cheddar jalapeño bread is a deliciously spicy and cheesy bread that adds excitement to any meal. The combination of sharp cheddar and jalapeño heat, balanced with the tanginess of sourdough, creates a unique flavor profile that’s hard to resist. This bread is perfect for those who love a bit of spice in their life and is a great way to use up sourdough discard. Enjoy it fresh from the oven for a truly delightful experience.

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist, flavorful twist on the classic banana bread, adding the tangy notes of sourdough to the sweet, rich flavor of ripe bananas. This recipe is an excellent way to use up both your sourdough discard and overripe bananas, resulting in a delicious, tender loaf that’s perfect for breakfast, snack, or dessert.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, combine the sourdough discard, vegetable oil, and sugar. Mix until well combined.
3. Add the eggs and vanilla extract, and mix well. Stir in the mashed bananas.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts or chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard banana bread is a delicious and moist loaf that combines the best of both worlds: the sweet flavor of banana bread and the tangy complexity of sourdough. It’s an excellent way to use up overripe bananas and sourdough discard, making it both practical and tasty. Enjoy this bread as a comforting breakfast, satisfying snack, or indulgent dessert, and savor the unique flavor it brings to the table.

Sourdough Discard Cinnamon Raisin Bread

Sourdough discard cinnamon raisin bread is a delightful blend of sweet and tangy flavors, perfect for breakfast or as a snack. The raisins add a burst of natural sweetness, while the cinnamon provides a warm, aromatic touch. This recipe makes excellent use of sourdough discard, transforming it into a tasty and comforting loaf that pairs wonderfully with a cup of tea or coffee.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons honey
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup raisins
• 2 teaspoons ground cinnamon

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, and honey. Mix until well combined.
2. Add the flour, salt, and instant yeast to the bowl. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Mix in the raisins and ground cinnamon until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet or in a loaf pan.
7. Cover with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen noticeably.
8. Preheat your oven to 375°F (190°C).
9. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.

Sourdough discard cinnamon raisin bread is a wonderfully aromatic and flavorful loaf that makes a perfect start to your day or a satisfying snack. The natural sweetness of raisins combined with the warmth of cinnamon and the tangy undertones from the sourdough discard creates a balanced and delightful bread. Enjoy it toasted with a spread of butter or as it is, and you’ll find it hard to resist making it a regular part of your baking repertoire.

Sourdough Discard Olive and Rosemary Bread

Sourdough discard olive and rosemary bread is a savory loaf that brings a touch of Mediterranean flavor to your table. The briny olives and aromatic rosemary blend perfectly with the tangy sourdough, creating a delicious bread that’s great for sandwiches, appetizers, or simply enjoyed with a drizzle of olive oil. This recipe is an excellent way to use up your sourdough discard while making a flavorful addition to any meal.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup pitted and chopped olives (black or green)
• 2 tablespoons fresh rosemary, chopped

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast to the bowl. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Mix in the chopped olives and rosemary until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet or in a loaf pan.
7. Cover with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen noticeably.
8. Preheat your oven to 375°F (190°C).
9. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.

Sourdough discard olive and rosemary bread is a flavorful and aromatic loaf that adds a touch of sophistication to any meal. The combination of olives and rosemary provides a savory depth that complements the tanginess of the sourdough discard. Whether you enjoy it as part of a sandwich, as an appetizer, or on its own, this bread is sure to impress with its delightful taste and texture.

Sourdough Discard Chocolate Chip Bread

Sourdough discard chocolate chip bread is a delightful sweet treat that combines the tangy flavor of sourdough with the rich, indulgent taste of chocolate. Perfect for breakfast, dessert, or a snack, this bread is a great way to use up your sourdough discard while satisfying your sweet tooth. The chocolate chips add a burst of sweetness to every bite, making it a favorite for both kids and adults.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup milk (or plant-based milk)
• 1/4 cup melted butter
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, combine the sourdough discard, milk, melted butter, and sugar. Mix until well combined.
3. Add the eggs and vanilla extract, and mix well.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard chocolate chip bread is a deliciously sweet and moist loaf that brings together the best of sourdough and chocolate. It’s a fantastic way to use up your sourdough discard while creating a treat that’s perfect for any time of day. The rich chocolate chips add a delightful sweetness that pairs perfectly with the tangy sourdough, making this bread a favorite for all ages. Enjoy a slice with a glass of milk or a cup of coffee for a truly satisfying experience.

Sourdough Discard Herb and Cheese Bread

Sourdough discard herb and cheese bread is a savory, aromatic loaf that’s perfect for any meal. The combination of fresh herbs and melty cheese creates a delicious flavor profile that complements the tangy sourdough discard. This bread is versatile enough to be served as a side dish, used for sandwiches, or enjoyed on its own.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 2 tablespoons mixed fresh herbs (rosemary, thyme, oregano), chopped

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm water, and olive oil. Mix until well combined.
2. Add the flour, salt, and instant yeast to the bowl. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Mix in the shredded cheese and chopped herbs until evenly distributed throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet or in a loaf pan.
7. Cover with a damp cloth and let it rise for another 1-1.5 hours, or until the dough has risen noticeably.
8. Preheat your oven to 375°F (190°C).
9. Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing.

Sourdough discard herb and cheese bread is a flavorful and aromatic addition to any meal. The combination of fresh herbs and cheese creates a savory loaf that’s perfect for sandwiches, as a side dish, or simply enjoyed on its own. The tangy sourdough discard adds depth to the flavors, making this bread a delightful treat for any time of day.

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist and flavorful treat that’s perfect for breakfast, snacks, or dessert. The natural sweetness of ripe bananas combines with the tangy undertones of sourdough discard to create a unique and delicious loaf. This recipe is a great way to use up both overripe bananas and sourdough discard, resulting in a satisfying and tasty bread.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup melted butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, combine the sourdough discard, melted butter, and sugar. Mix until well combined.
3. Add the eggs, vanilla extract, and mashed bananas, and mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard banana bread is a moist, flavorful, and satisfying treat that’s perfect for any time of day. The combination of ripe bananas and sourdough discard creates a unique and delicious flavor profile that’s sure to become a favorite. Whether enjoyed for breakfast, as a snack, or for dessert, this banana bread is a fantastic way to use up sourdough discard and overripe bananas.

Sourdough Discard Pumpkin Bread

Sourdough discard pumpkin bread is a warm, spiced loaf that’s perfect for fall or any time you’re craving the comforting flavors of pumpkin and spice. The tangy sourdough discard pairs beautifully with the sweetness of pumpkin and the warmth of spices like cinnamon and nutmeg. This bread is great for breakfast, snacks, or as a dessert.

Ingredients:

• 1 cup sourdough discard
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, combine the sourdough discard, pumpkin puree, vegetable oil, and sugar. Mix until well combined.
3. Add the eggs and vanilla extract, and mix well.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough discard pumpkin bread is a deliciously spiced and moist loaf that’s perfect for the fall season or any time you’re craving the flavors of pumpkin and spice. The tangy sourdough discard adds depth to the sweetness of the pumpkin and the warmth of the spices, creating a bread that’s perfect for breakfast, snacks, or dessert. Enjoy a slice with a cup of tea or coffee for a comforting and satisfying treat.

Sourdough Discard Cinnamon Roll Bread

Sourdough discard cinnamon roll bread is a delightful twist on traditional cinnamon rolls, merging the rich, buttery flavors with the tangy essence of sourdough. This pull-apart bread features layers of cinnamon-sugar filling, making it a perfect breakfast or snack option that pairs wonderfully with coffee or tea. The sourdough discard enhances the dough’s texture, resulting in a soft, fluffy bread with a tender crumb.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 large egg
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup additional melted butter for filling
• 1/2 cup powdered sugar (for glaze)
• 1-2 tablespoons milk (for glaze)

Instructions:

1. In a large mixing bowl, combine the sourdough discard, warm milk, sugar, melted butter, and egg. Mix well.
2. In another bowl, whisk together the flour, salt, and instant yeast.
3. Gradually add the dry ingredients to the wet mixture until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Once risen, punch down the dough and roll it out into a rectangle (about 12×18 inches).
6. Brush the surface with melted butter, then sprinkle evenly with brown sugar and cinnamon.
7. Roll the dough tightly from the long side and slice into 12 rolls.
8. Arrange the rolls in a greased baking dish, cover, and let them rise for another 30-45 minutes.
9. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.
10. In a small bowl, mix powdered sugar with 1-2 tablespoons of milk to create a glaze. Drizzle it over the warm bread after it cools slightly.

Sourdough discard cinnamon roll bread is a delicious and indulgent treat that elevates your breakfast or snack time. The combination of cinnamon-sugar filling and the tender texture of the sourdough-infused dough creates a comforting, satisfying experience. Perfect for sharing with family and friends, this pull-apart bread is sure to become a favorite in your home, bringing warmth and sweetness to any gathering.

Sourdough Discard Zucchini Bread

Sourdough discard zucchini bread is a moist and flavorful loaf that beautifully combines the earthiness of zucchini with the tangy taste of sourdough. This recipe is an excellent way to use up summer zucchini while also minimizing waste by incorporating sourdough discard. The addition of nuts and spices makes this bread not only delicious but also nutritious, perfect for breakfast or as a snack.

Ingredients:

• 1 cup sourdough discard
• 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the sourdough discard, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract. Mix until well blended.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
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.

Sourdough discard zucchini bread is a fantastic way to use up both zucchini and sourdough discard while creating a moist, flavorful loaf that everyone will love. The unique combination of ingredients results in a deliciously spiced bread that’s perfect for breakfast, snacks, or dessert. Enjoy a slice with a cup of tea or coffee, or slather it with butter for a comforting treat any time of day.

Sourdough Discard Chocolate Chip Bread

Sourdough discard chocolate chip bread is a decadent, sweet loaf that combines the tanginess of sourdough with rich chocolate chips. This recipe is perfect for satisfying your sweet tooth while also utilizing sourdough discard effectively. The soft, tender crumb of the bread, paired with gooey chocolate chunks, makes this a delightful treat for breakfast or dessert.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup warm milk
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the sourdough discard, warm milk, sugar, melted butter, and egg until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 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 to a wire rack to cool completely.

Sourdough discard chocolate chip bread is a wonderfully indulgent treat that brings together the rich flavors of chocolate and the unique tang of sourdough. This bread is perfect for breakfast, dessert, or an afternoon snack, and it’s sure to please chocolate lovers of all ages. Enjoy it fresh out of the oven, or toasted with a bit of butter for a comforting, sweet experience.

Note: More recipes are coming soon!