25+ Delicious Sourdough Starter Discard Recipes You Need to Try

Sourdough bread baking is a rewarding endeavor, but it often comes with a little bit of waste.

When you feed your sourdough starter, you typically end up with excess starter that can be hard to know what to do with.

Rather than tossing this valuable ingredient, why not transform it into something delicious?

In this blog post, we’ve curated a collection of 25+ sourdough starter discard bread recipes that will not only minimize waste but also elevate your baking game.

From soft, chewy breads to savory treats, there’s something for everyone in this lineup.

Whether you’re a seasoned baker or just starting out, these recipes will inspire you to get creative in the kitchen and make the most out of your sourdough starter discard.

Say goodbye to waste and hello to deliciousness with these inventive ideas!

25+ Delicious Sourdough Starter Discard Recipes You Need to Try

With 25+ sourdough starter discard bread recipes at your disposal, you have an array of options to explore—from sweet treats like banana bread and chocolate chip cookies to savory delights like focaccia and herb flatbreads.

Each recipe provides an opportunity to experiment and enjoy the distinct characteristics that sourdough brings to the table.

So the next time you have extra starter on hand, don’t hesitate to whip up one of these delicious recipes.

Sourdough Discard Flatbread

Sourdough discard flatbreads are a quick and easy way to utilize leftover starter while creating a delicious, versatile bread. These flatbreads can be used as wraps, served alongside dips, or enjoyed as a standalone snack. With a crispy exterior and soft, chewy interior, they’re perfect for meals on the go or as a base for various toppings. The beauty of this recipe lies in its adaptability; you can add herbs, spices, or cheese to customize the flavor to your liking.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon olive oil (plus extra for cooking)
• Water (as needed)

Instructions:

1. In a large bowl, combine the sourdough starter, flour, salt, and baking powder. Mix until a dough begins to form.
2. Add olive oil and a small amount of water (1-2 tablespoons) to help bring the dough together. Knead the dough on a lightly floured surface until it’s smooth and elastic, about 5 minutes.
3. Divide the dough into 4 equal portions and shape them into balls. Let them rest for 10-15 minutes, covered with a kitchen towel.
4. Heat a non-stick skillet over medium heat. Roll out one dough ball into a thin circle (about 1/8 inch thick) on a floured surface.
5. Place the rolled-out flatbread in the skillet, cooking for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining dough.
6. Serve warm, with your choice of dips or as a wrap for your favorite fillings.

Sourdough discard flatbreads are not only a fantastic way to reduce waste but also a delightful addition to your meal planning. Their simplicity allows for creativity in the kitchen, making it easy to pair them with various toppings, spreads, or fillings. Enjoy these flatbreads warm and fresh, and feel free to experiment with different herbs and spices to suit your taste preferences. They can be easily stored in an airtight container for a few days or frozen for longer-lasting enjoyment.

Sourdough Discard Banana Bread

Transform your sourdough starter discard into a moist and flavorful banana bread that’s sure to impress! This recipe combines the tangy notes of sourdough with the sweetness of ripe bananas, resulting in a unique and satisfying loaf. This banana bread is perfect for breakfast, snacks, or dessert and can easily be customized with nuts, chocolate chips, or dried fruits. Using sourdough discard not only enhances the flavor but also adds depth and character to the bread.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter discard, mashed bananas, granulated sugar, brown sugar, oil or melted butter, eggs, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; some lumps are okay.
4. Fold in the walnuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Sourdough discard banana bread is an excellent way to combine leftover starter with the natural sweetness of bananas, creating a rich, moist loaf that everyone will love. This bread is versatile enough to be enjoyed warm with butter or served plain as a quick snack. Feel free to get creative by adding spices like cinnamon or nutmeg for extra warmth or experimenting with different mix-ins. Whether you enjoy it for breakfast, as a midday treat, or dessert, this banana bread is a delightful use of your sourdough discard that will leave you and your loved ones wanting more.

Sourdough Discard Cheese Bread

Sourdough discard cheese bread is a savory treat that makes excellent use of your starter. This recipe results in a cheesy, flavorful loaf that’s perfect for snacking, serving with soup, or enjoying alongside a salad. The addition of cheese not only enhances the flavor but also creates a delightful texture, with gooey pockets of melted cheese throughout. This bread is easy to prepare and can be customized with your favorite types of cheese or herbs, making it a favorite in any kitchen.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup milk (or water)
• 1/4 cup olive oil
• 1 tablespoon chopped fresh herbs (optional, like rosemary or thyme)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the sourdough starter discard, flour, salt, and baking powder until well combined.
3. In a separate bowl, whisk together the milk and olive oil. Pour this mixture into the dry ingredients and stir until just combined.
4. Fold in the shredded cheese and herbs if using. The dough will be somewhat sticky; that’s normal.
5. Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This sourdough discard cheese bread is not only easy to make but also incredibly delicious, boasting a savory flavor that pairs wonderfully with a variety of meals. Its cheesy interior and crusty exterior make it a comforting addition to any table, and it’s a fantastic way to use up your sourdough starter discard. Serve it warm with butter, slice it for sandwiches, or enjoy it as a side with soups and salads. The flexibility of this recipe allows for endless customization, encouraging you to experiment with different cheeses and herbs, making it a staple in your baking repertoire.

Sourdough Discard Pancakes

Sourdough discard pancakes are a delightful way to start your day, combining the tangy flavor of sourdough with the fluffiness of traditional pancakes. These pancakes are incredibly easy to whip up and can be customized with various add-ins, such as berries, nuts, or chocolate chips. The slight acidity from the sourdough adds a depth of flavor that elevates these pancakes beyond the ordinary. They’re perfect for breakfast, brunch, or even a cozy dinner, making them a versatile choice for any meal.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk (more if needed)
• 2 tablespoons melted butter or oil (plus more for cooking)

Instructions:

1. In a large bowl, whisk together the sourdough starter, flour, sugar (if using), baking soda, and salt.
2. In another bowl, beat the egg, then mix in the milk and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be lumpy; do not overmix.
4. Let the batter rest for about 10-15 minutes while you preheat your skillet over medium heat.
5. Grease the skillet with a bit of butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.

Sourdough discard pancakes are not only a fantastic way to reduce waste but also a delicious and unique breakfast option. The sourdough adds a delightful tang, while the pancakes remain light and fluffy. They’re perfect served with maple syrup, fresh fruit, or a sprinkle of powdered sugar. You can easily double or triple the recipe for a crowd or store leftovers in the fridge for a quick reheat during the week. Embrace the joy of sourdough in your breakfast routine and savor every bite of these delectable pancakes.

Sourdough Discard Focaccia

Sourdough discard focaccia is a versatile Italian flatbread that’s easy to make and perfect for any occasion. With a crisp, golden exterior and a soft, airy interior, this focaccia is infused with olive oil and topped with herbs, salt, and your favorite vegetables or cheeses. It’s an excellent choice for a side dish, a base for sandwiches, or simply enjoyed on its own. The unique flavor profile brought by the sourdough discard makes this bread a standout that your family and friends will rave about.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon instant yeast
• 1 cup warm water
• 1/4 cup olive oil (plus more for drizzling)
• Toppings: coarse sea salt, fresh herbs (rosemary, thyme), sliced olives, cherry tomatoes, etc.

Instructions:

1. In a large bowl, combine the sourdough starter, flour, salt, sugar, and instant yeast. Stir to combine.
2. Gradually add warm water and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let it rest at room temperature for 4-6 hours or until the dough has doubled in size.
4. Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
5. Transfer the risen dough to the baking sheet and gently stretch it to fit. Dimple the surface with your fingers, creating small wells for the toppings.
6. Drizzle the top with olive oil and sprinkle with coarse salt and your choice of toppings.
7. Bake for 20-25 minutes or until the focaccia is golden brown and cooked through.
8. Allow it to cool slightly before slicing and serving.

This sourdough discard focaccia is an incredibly satisfying way to use your starter while creating a flavorful and aromatic bread that’s perfect for sharing. The golden crust and soft interior make it an ideal accompaniment to soups, salads, or charcuterie boards. You can easily customize the toppings based on your preferences or what you have on hand, making this recipe a blank canvas for your culinary creativity. Serve it warm with olive oil and balsamic vinegar for dipping, or use it as the base for sandwiches. Regardless of how you enjoy it, this focaccia is sure to become a favorite in your household.

Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies are a delightful twist on a classic favorite. By incorporating sourdough discard, these cookies gain a unique depth of flavor, a slight chewiness, and a subtle tang that beautifully balances the sweetness of the chocolate. This recipe is perfect for those who want to use their starter discard creatively while satisfying their sweet tooth. These cookies are quick to make and are a great way to impress family and friends with your baking prowess.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 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). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract, mixing until well combined. Stir in the sourdough starter discard until smooth.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake for 10-12 minutes or until the edges are golden and the centers look set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Sourdough discard chocolate chip cookies are a delightful treat that brings a new level of flavor to a beloved classic. The addition of sourdough adds complexity and depth, while the chocolate provides a rich sweetness that is hard to resist. These cookies are perfect for sharing or indulging in on your own. They can be stored in an airtight container for several days, but good luck keeping them around that long! Whether enjoyed fresh out of the oven or at room temperature, these cookies are sure to be a hit with everyone who tries them.

Sourdough Discard Bagels

Sourdough discard bagels are a delightful twist on traditional bagels, incorporating the tangy flavor of sourdough into a chewy, satisfying bread. This recipe is perfect for breakfast or brunch, offering a homemade option that surpasses store-bought versions. The process includes boiling the bagels before baking, which creates that signature chewy exterior, while the sourdough discard enhances the flavor profile. With endless topping possibilities like sesame seeds, everything seasoning, or poppy seeds, these bagels can be customized to suit your preferences.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon sugar or honey
• 3/4 teaspoon instant yeast
• 1/2 cup warm water
• Toppings: sesame seeds, poppy seeds, or everything bagel seasoning
• For boiling: 2 quarts of water, 1 tablespoon baking soda

Instructions:

1. In a large mixing bowl, combine the sourdough starter, flour, salt, sugar (or honey), instant yeast, and warm water. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
3. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise for about 1-2 hours or until doubled in size.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Once risen, punch down the dough and divide it into 6-8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger, stretching it out to form a bagel shape.
6. Bring 2 quarts of water to a boil, adding 1 tablespoon of baking soda. Boil each bagel for 1-2 minutes on each side, then place them on the prepared baking sheet.
7. Sprinkle your desired toppings on top of the bagels.
8. Bake for 20-25 minutes or until the bagels are golden brown and cooked through.

Sourdough discard bagels are a fantastic way to enjoy a classic breakfast item while utilizing your leftover starter. The chewy texture and tangy flavor set these bagels apart from the rest, making them a satisfying addition to your morning routine. Serve them toasted with cream cheese, smoked salmon, or your favorite spreads, or enjoy them plain. The boiling step is crucial for achieving that authentic bagel texture, and the toppings add a wonderful finishing touch. Make a batch to share with friends or family, and you’ll quickly find this recipe becoming a staple in your kitchen!

Sourdough Discard Pizza Crust

Sourdough discard pizza crust is a delightful way to incorporate the flavors of sourdough into homemade pizza night. The crust is crisp on the outside, chewy on the inside, and carries a depth of flavor that makes it a standout choice for any pizza lover. This recipe is versatile and allows for creativity in toppings, whether you prefer classic Margherita, pepperoni, or a veggie-loaded pie. It’s perfect for family dinners, parties, or a fun weeknight meal.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon instant yeast
• 1/2 cup warm water (more if needed)

Instructions:

1. In a mixing bowl, combine the sourdough starter, flour, salt, olive oil, instant yeast, and warm water. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough feels too dry, add a bit more water.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1-2 hours or until doubled in size.
4. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
5. Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer it to a piece of parchment paper for easier handling.
6. Top the crust with your favorite sauce, cheese, and toppings.
7. Carefully slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
8. Remove from the oven, slice, and serve hot.

Sourdough discard pizza crust elevates your homemade pizza experience, providing a delicious, flavorful base that pairs perfectly with a variety of toppings. The process is straightforward and allows for endless customization, so everyone can create their ideal pizza. The crust’s delightful chewiness and the sourdough tang make each bite enjoyable. Whether it’s a casual family dinner or a gathering with friends, this pizza crust recipe is sure to impress. Experiment with different sauces and toppings to keep your pizza nights exciting and delicious!

Sourdough Discard Muffins

Sourdough discard muffins are a fantastic option for a quick breakfast or snack, featuring a tender crumb and a hint of sourdough flavor. These muffins can be customized with various add-ins, such as fruits, nuts, or chocolate chips, making them perfect for any occasion. The sourdough discard not only reduces waste but also adds moisture and a slight tang, resulting in muffins that are both flavorful and satisfying. This recipe is easy to whip up, ensuring you have delicious homemade treats at your fingertips.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (or more all-purpose flour)
• 1/2 cup sugar (or to taste)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (or yogurt)
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 cup add-ins (fresh berries, nuts, or chocolate chips)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt. Mix well.
3. In another bowl, whisk together the milk, oil (or melted butter), and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter may be slightly lumpy; do not overmix.
5. Gently fold in your chosen add-ins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted in 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.

Sourdough discard muffins are a wonderful way to use up your leftover starter while creating a delicious treat that’s perfect for breakfast or snacking throughout the day. Their soft texture and flavorful bite, enhanced by the tang of sourdough, make them a delightful addition to your baking collection. These muffins are easily customizable, allowing you to use whatever ingredients you have on hand, from seasonal fruits to chocolate chips. Store them in an airtight container for freshness, and enjoy them warm or at room temperature. With this recipe, you’ll find yourself baking muffins more often, ensuring you never waste that valuable sourdough starter again!

Sourdough Discard Banana Bread

Sourdough discard banana bread is a moist and flavorful treat that elevates the classic banana bread recipe by incorporating the tanginess of sourdough. This recipe is perfect for using up overripe bananas and your sourdough starter, making it a fantastic way to reduce food waste. The combination of bananas and sourdough creates a wonderful depth of flavor, while the texture remains soft and tender. Enjoy this banana bread as a breakfast item, a snack, or even a dessert—it’s a versatile addition to any meal.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2-3 ripe bananas, mashed (about 1 cup)
• 1/2 cup granulated sugar (or brown sugar)
• 1/4 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the sourdough starter discard and mashed bananas, stirring until well mixed.
3. Add the sugar, oil (or melted butter), egg, and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in walnuts or chocolate chips.
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. If the top is browning too quickly, tent with foil during the last 15 minutes of baking.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough discard banana bread is a delicious and resourceful way to use up your starter and ripe bananas. The resulting loaf is moist, flavorful, and has a unique tang that sets it apart from traditional recipes. It’s perfect for breakfast, as an afternoon snack, or even served as a dessert. This banana bread stays fresh for several days and also freezes well, making it a great option for meal prep or for sharing with friends and family. Indulge in a slice with your favorite spread, or enjoy it plain—either way, it’s sure to become a household favorite!

Sourdough Discard Herb Flatbreads

Sourdough discard herb flatbreads are quick and easy to make, offering a delightful way to enjoy homemade bread with the added benefit of using your sourdough starter discard. These flatbreads are perfect for serving alongside soups, salads, or as a base for wraps and sandwiches. Infused with fresh herbs and olive oil, they provide a delicious, fragrant alternative to store-bought bread. With a crispy exterior and soft interior, these flatbreads can be customized with your favorite herbs and spices for a truly personalized touch.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil (plus more for cooking)
• 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano, etc.)
• Water, as needed

Instructions:

1. In a mixing bowl, combine the sourdough starter discard, flour, salt, baking powder, olive oil, and chopped herbs. Mix until a dough forms, adding water as needed to bring it together.
2. Turn the dough out onto a floured surface and knead gently for about 2-3 minutes until smooth. Divide the dough into 4-6 equal portions.
3. Roll each portion out into a thin circle or oval, about 1/8 inch thick.
4. Heat a skillet over medium-high heat and add a little olive oil. Cook each flatbread for 2-3 minutes on one side until bubbles form, then flip and cook for an additional 1-2 minutes on the other side, or until golden brown.
5. Remove the flatbreads from the skillet and keep them warm in a clean towel while you cook the remaining pieces.

Sourdough discard herb flatbreads are a wonderful addition to any meal, bringing fresh flavor and versatility to your table. They are quick to prepare and can be easily customized with different herbs and spices to suit your taste. Whether you enjoy them with dips, as a side to your main dish, or as a wrap for your favorite fillings, these flatbreads offer a delicious way to utilize your sourdough starter. Best of all, they can be made in under an hour, making them perfect for busy weeknights or spontaneous gatherings. Share them with family and friends and watch them disappear!

Sourdough Discard Cheddar and Chive Biscuits

Sourdough discard cheddar and chive biscuits are a savory treat that pairs perfectly with soups, salads, or as a stand-alone snack. These biscuits are flaky, cheesy, and bursting with flavor, thanks to the addition of sharp cheddar cheese and fresh chives. Utilizing sourdough starter discard not only enhances the flavor but also contributes to the tender texture of the biscuits. This recipe is quick to prepare, making it a fantastic option for brunch or whenever you want a warm, cheesy delight.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1/4 cup milk or buttermilk

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
5. Add the sourdough starter discard and milk, mixing gently until just combined. Be careful not to overmix.
6. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter or a glass.
7. Place the biscuits on the prepared baking sheet and bake for 15-20 minutes, or until golden brown on top.
8. Serve warm with butter or your favorite spread.

Sourdough discard cheddar and chive biscuits are a delicious way to incorporate your leftover starter into a savory treat that everyone will love. Their flaky texture and cheesy flavor make them an ideal accompaniment to soups or salads, or they can be enjoyed on their own as a snack. These biscuits are quick and simple to prepare, making them a great choice for brunch gatherings or weeknight dinners. They also freeze well, so you can make a batch ahead of time and reheat them whenever you need a tasty addition to your meal. Experience the delightful combination of cheddar and chive, and enjoy these biscuits fresh from the oven!

Sourdough Discard Pancakes

Sourdough discard pancakes are a delicious breakfast option that offers a unique flavor profile thanks to the sourdough starter. These pancakes are fluffy, slightly tangy, and easy to whip up, making them a perfect choice for a leisurely weekend brunch or a quick weekday breakfast. The addition of sourdough not only enhances the taste but also provides a nutritional boost. These pancakes can be topped with your favorite syrups, fruits, or whipped cream, making them a versatile treat everyone will love.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk (or buttermilk)
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• Optional: vanilla extract, cinnamon, or add-ins like blueberries or chocolate chips

Instructions:

1. In a large mixing bowl, combine the sourdough starter, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, and melted butter (and any optional flavorings).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re adding any extras, gently fold them in now.
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 and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Remove from the skillet and keep warm. Repeat with the remaining batter.

Sourdough discard pancakes are a delightful way to start your day, bringing a unique twist to the traditional pancake experience. The tangy flavor from the sourdough adds a layer of complexity that pairs beautifully with sweet toppings like maple syrup, fresh fruit, or a dollop of yogurt. These pancakes are quick and easy to make, perfect for busy mornings or leisurely brunches with family and friends. Plus, they’re a great way to use up that sourdough starter while treating yourself to a delicious breakfast. Make a big batch and freeze any leftovers for a quick breakfast option on future busy mornings!

Sourdough Discard Chocolate Chip Cookies

Sourdough discard chocolate chip cookies are a sweet treat that combines the beloved flavor of classic cookies with the unique tang of sourdough. This recipe yields soft and chewy cookies that are perfect for satisfying your sweet tooth. The sourdough starter adds depth and a subtle complexity to the flavor, making these cookies an elevated version of a childhood favorite. They are great for sharing or enjoying with a glass of milk, and the recipe is easily adjustable for those who love to experiment with different mix-ins.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1/2 cup unsalted butter, softened
• 3/4 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:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract, followed by the sourdough starter discard, mixing until well combined.
4. In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Sourdough discard chocolate chip cookies are a delightful way to indulge your sweet cravings while using your sourdough starter. The slight tang from the sourdough beautifully complements the sweetness of the chocolate chips, creating a balanced and delicious cookie. These cookies are incredibly easy to make and are perfect for sharing with family and friends, or for enjoying all on your own. Whether you prefer them warm from the oven or cooled, they are sure to become a favorite in your baking repertoire. With endless variations possible, such as adding nuts or dried fruits, you can make this recipe your own time and time again!

Sourdough Discard Focaccia

Sourdough discard focaccia is a flavorful, aromatic bread that is easy to make and incredibly satisfying. With its crispy edges and soft, airy interior, focaccia makes for an excellent side dish, a base for sandwiches, or simply enjoyed with olive oil and balsamic vinegar. This recipe takes advantage of the sourdough starter discard, which enhances the bread’s flavor and texture, making it a perfect choice for any meal. It’s a versatile bread that can be customized with various toppings such as herbs, olives, or tomatoes.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 1/4 cups warm water
• 1/4 cup olive oil (plus more for drizzling)
• Optional toppings: sea salt, fresh rosemary, sliced olives, cherry tomatoes, or other herbs

Instructions:

1. In a large mixing bowl, combine the sourdough starter discard, flour, salt, instant yeast, and warm water. Mix until a shaggy dough forms.
2. Add the olive oil and mix until well incorporated. The dough will be sticky; that’s okay!
3. Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 1-2 hours, or until doubled in size.
4. Grease a baking sheet or a large baking pan with olive oil. Transfer the dough onto the pan and gently stretch it out to fill the pan.
5. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with your chosen toppings.
6. Cover again and let it rise for another 30-60 minutes until puffy.
7. Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes or until golden brown.
8. Remove from the oven and let it cool slightly before slicing. Drizzle with additional olive oil if desired.

Sourdough discard focaccia is a wonderful way to enjoy the benefits of sourdough in a simple yet flavorful bread. The process is straightforward, and the results are incredibly rewarding—a golden, crisp crust with a soft, airy interior that is perfect for dipping or pairing with meals. Customize the focaccia with your favorite toppings for a unique touch that can be adapted to suit any occasion. Whether served alongside a hearty soup, used for sandwiches, or enjoyed as a snack, this focaccia is sure to impress. It’s an excellent way to use up sourdough discard and elevate your bread game at the same time!

Note: More recipes are coming soon!