25+ Mouthwatering Stale Sourdough Bread Recipes for Day

Sourdough bread is loved for its hearty texture and tangy flavor, but sometimes we end up with leftover slices that become too hard to enjoy fresh.

Instead of throwing out that stale sourdough, why not turn it into something just as delicious?

Whether you have a few slices that are starting to dry out or an entire loaf that’s past its prime, there are countless ways to bring stale sourdough back to life in creative and tasty ways.

In this blog post, we’ve compiled over 25 mouthwatering recipes to help you get the most out of your stale sourdough bread, from crispy croutons to savory bread puddings.

Get ready to transform your bread into something new and exciting!

25+ Mouthwatering Stale Sourdough Bread Recipes for Day

Stale sourdough bread doesn’t have to be a waste—it can be the base for countless delicious dishes!

From breakfast treats to savory sides, we’ve shown you that a loaf that’s past its prime can be transformed into something amazing.

By incorporating these 25+ recipes into your kitchen routine, you’ll not only reduce food waste but also enjoy some incredibly tasty meals.

So, the next time you find yourself with stale sourdough bread, don’t throw it out—turn it into a delicious dish instead! Your taste buds (and the planet) will thank you.

Sourdough Discard Crackers

Sourdough discard crackers are a perfect way to utilize the excess sourdough starter you might have after feeding your sourdough culture. These crispy, flavorful crackers are easy to make and require minimal ingredients. They provide a delightful snack that can be seasoned according to your preferences, from classic sea salt to more adventurous flavors like rosemary and garlic. This recipe helps reduce food waste while creating something delicious and satisfying.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon sea salt (plus more for sprinkling)
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon dried rosemary (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, garlic powder, and rosemary (if using). Stir until a dough forms.
3. Turn the dough onto a lightly floured surface and roll it out to about 1/8-inch thick.
4. Cut the dough into small squares or rectangles using a knife or pizza cutter.
5. Transfer the crackers onto the prepared baking sheet, ensuring they don’t overlap.
6. Bake for 15-20 minutes, or until golden brown and crispy.
7. Let the crackers cool completely before serving.

These sourdough discard crackers are an excellent way to repurpose your extra starter while making a healthy, homemade snack. They’re a great addition to a cheese platter or simply enjoyed on their own with a cup of tea. The flavor and texture can be customized to suit any palate, and the best part is that you’re minimizing food waste by using up sourdough starter you would otherwise toss away. Make a batch today and enjoy a satisfying, crunchy treat!

Sourdough Pancakes

Sourdough pancakes are a tangy twist on the traditional breakfast favorite. By incorporating your sourdough starter into the batter, these pancakes develop a delightful flavor that is unique and slightly tart. They’re fluffy, soft, and perfect for soaking up maple syrup or your favorite toppings. This recipe is a great way to make use of sourdough discard and turn it into a comforting breakfast or brunch option.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, sugar, and vanilla extract.
2. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Repeat until all the batter is used, adjusting the heat as needed to avoid burning the pancakes.
6. Serve the pancakes warm with your favorite toppings.

Sourdough pancakes are a great way to enjoy the tangy flavor of sourdough starter while still keeping your pancakes light and fluffy. These pancakes offer an incredible depth of flavor that can’t be matched by traditional pancakes. Perfect for a weekend breakfast or a special brunch, they’re a delicious way to use up sourdough discard while making something that the whole family will love. Don’t forget the maple syrup and butter for the full experience!

Sourdough Banana Bread

Sourdough banana bread is a unique and delicious twist on the classic banana bread. The tanginess of the sourdough starter perfectly complements the sweetness of the bananas, creating a loaf that is moist, flavorful, and aromatic. This recipe is a great way to use up sourdough starter and overripe bananas, making it a perfect zero-waste treat. The end result is a loaf with a rich, complex flavor and a wonderfully tender crumb.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 1/2 cups mashed ripe bananas (about 3-4 bananas)
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
3. Add the sourdough starter and stir to combine.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough banana bread is an innovative way to use up your sourdough starter while creating a delicious, moist loaf. The tang from the sourdough adds a unique depth of flavor that balances beautifully with the sweet bananas and spices. This banana bread makes an excellent breakfast, snack, or dessert, and it’s a great way to use overripe bananas that would otherwise go to waste. Whether enjoyed on its own or with a dollop of butter, this bread will quickly become a favorite in your baking repertoire.

Sourdough Pizza Dough

Sourdough pizza dough combines the wonderful tanginess of sourdough starter with the chewy, airy texture of traditional pizza dough. The slow fermentation process allows the dough to develop complex flavors that you won’t find in store-bought dough. This recipe is an excellent way to use up sourdough discard and create a delicious homemade pizza. The dough is easy to prepare and can be topped with your favorite ingredients for a customized pizza night.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast (optional, for faster rise)

Instructions:

1. In a bowl, combine the sourdough starter, warm water, olive oil, salt, and sugar. Stir until the mixture is well combined.
2. Gradually add the flour and mix until a dough forms. If using yeast, add it with the flour.
3. Knead the dough for 8-10 minutes on a floured surface until smooth and elastic. If it’s too sticky, add a little more flour.
4. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for 1-2 hours, or until it doubles in size. You can also let it rise overnight in the fridge for a more developed flavor.
5. Preheat your oven to 475°F (245°C).
6. Punch the dough down and divide it into two portions (for two smaller pizzas) or leave it whole for a larger pizza.
7. Roll out the dough on a floured surface to your desired thickness and transfer it to a pizza stone or baking sheet.
8. Add your favorite sauce, cheese, and toppings, then bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.

This sourdough pizza dough recipe takes your homemade pizza to the next level by incorporating the distinctive flavor and texture of sourdough. The dough’s slight tang pairs perfectly with a variety of toppings, and its chewy, crisp texture is unbeatable. You can make it ahead of time for convenience or let it ferment slowly for an extra burst of flavor. Whether you’re making a classic Margherita or a gourmet creation, this dough will elevate your pizza game.

Sourdough Banana Muffins

Sourdough banana muffins are a fantastic way to use up extra sourdough starter while creating a moist, tender, and flavorful treat. The bananas add natural sweetness and moisture, while the tang from the sourdough starter gives the muffins a unique depth of flavor. These muffins are perfect for breakfast, an afternoon snack, or as a lunchbox treat. With the right balance of ingredients, these muffins will quickly become a favorite in your baking routine.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/2 cup melted butter
• 1/2 cup sugar (or honey)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the sourdough starter, mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
4. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These sourdough banana muffins are the perfect balance of sweet and tangy, with a moist crumb and a hint of sourdough flavor that adds complexity. The bananas provide natural sweetness, and the cinnamon gives them a cozy, warm aroma. These muffins make a great addition to any breakfast spread or can be enjoyed as a snack throughout the day. Best of all, they’re an easy way to repurpose sourdough discard into something scrumptious!

Sourdough English Muffins

Sourdough English muffins are a delightful breakfast treat with a slight tang and an irresistibly soft, chewy texture. Made with sourdough starter, these muffins develop a complex flavor and are perfect for toasting. Whether you enjoy them with butter, jam, or eggs, they’re an excellent way to use up sourdough discard. The dough is simple to prepare, and the muffins are cooked on a griddle, creating that perfect nooks-and-crannies texture that English muffins are known for.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1/2 cup warm milk
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon butter (melted)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• Cornmeal, for dusting

Instructions:

1. In a bowl, mix together the sourdough starter, warm milk, sugar, salt, and melted butter. Stir to combine.
2. Gradually add the flour and baking soda, mixing until a soft dough forms. You may need to add a bit more flour if the dough is too sticky.
3. Knead the dough for a few minutes until it’s smooth, then cover it with a damp cloth and let it rise for about 1 hour or until it has doubled in size.
4. Once the dough has risen, gently punch it down and turn it onto a floured surface. Roll it out to about 1/2-inch thick.
5. Using a round cutter, cut out circles of dough and place them on a baking sheet sprinkled with cornmeal. Let them rest for 15-20 minutes.
6. Heat a griddle or large skillet over medium-low heat. Cook the muffins in batches for about 5-7 minutes on each side, pressing gently with a spatula, until golden brown and cooked through.
7. Cool the muffins on a wire rack, then slice and toast them.

These sourdough English muffins are a fun and tasty way to use your sourdough starter. The slight tang of the starter adds a unique flavor that complements the chewy, airy texture of the muffin. Perfect for breakfast or brunch, they pair wonderfully with butter, jam, or even poached eggs. Plus, making your own English muffins at home gives you complete control over the ingredients, and the result is a deliciously satisfying treat. Try making these muffins ahead of time for an easy and homemade breakfast option!

Sourdough Focaccia

Sourdough focaccia is an Italian-inspired bread that gets a boost of flavor from your sourdough starter. This fragrant, pillowy bread is known for its rich olive oil coating and airy, slightly tangy crumb. Perfect for dipping in olive oil or serving alongside a meal, sourdough focaccia is a fantastic way to use up sourdough discard. It’s simple to make and customizable with a variety of toppings such as rosemary, garlic, olives, or even sun-dried tomatoes.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup warm water
• 2 tablespoons olive oil (plus extra for drizzling)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast (optional for faster rise)
• 1 teaspoon dried rosemary (optional)
• Coarse sea salt, for topping

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, olive oil, salt, and sugar. Stir until well combined.
2. Add the flour and yeast (if using) and stir until the dough comes together. Knead for 6-8 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
3. Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
4. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
5. Punch the dough down and transfer it to the prepared pan. Gently stretch it to fit the pan, then cover and let it rise for another 30 minutes.
6. Once the dough has risen, use your fingers to dimple the surface, then drizzle with olive oil and sprinkle with rosemary and coarse sea salt.
7. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
8. Let it cool slightly before cutting into squares. Serve warm or at room temperature.

This sourdough focaccia is a deliciously fragrant and flavorful bread that makes an excellent accompaniment to any meal. The tangy flavor from the sourdough starter, combined with the olive oil and rosemary, gives this bread a distinct and savory profile. Whether enjoyed on its own, dipped in balsamic vinegar, or served alongside pasta, this focaccia is a versatile and crowd-pleasing addition to your baking repertoire.

Sourdough Cinnamon Rolls

Sourdough cinnamon rolls are a delightful twist on the classic breakfast pastry. The tangy sourdough starter balances out the sweetness of the cinnamon and sugar filling, creating a more complex and flavorful roll. Soft, pillowy, and decadent, these rolls are perfect for weekend brunches or special occasions. The dough can be prepared in advance, making them a convenient yet impressive treat for guests.

Ingredients:

For the dough:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup warm milk
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• 1 packet active dry yeast (optional for faster rise)

For the filling:

• 1/2 cup melted butter
• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 1/2 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the sourdough starter, warm milk, melted butter, sugar, salt, and eggs. Stir until well combined.
2. Gradually add the flour and yeast (if using), and knead until the dough is smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a little more flour.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
5. Once the dough has risen, punch it down and roll it out into a rectangle about 12×18 inches.
6. Brush the melted butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and vanilla extract.
7. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them in the prepared baking dish.
8. Cover the rolls and let them rise for another 30 minutes. Bake for 20-25 minutes or until golden brown.
9. While the rolls bake, make the glaze by whisking together the powdered sugar, milk, and vanilla.
10. Once the rolls are done, drizzle the glaze over them while they are still warm.

These sourdough cinnamon rolls are a show-stopping breakfast or dessert that will impress everyone at the table. The subtle tang from the sourdough starter adds depth to the sweet, cinnamon-spiced filling, and the glaze gives them a perfect finish. Whether enjoyed fresh out of the oven or the next day, these rolls are tender, sweet, and utterly irresistible. Prepare them the night before for an easy and special breakfast!

Sourdough Bagels

Sourdough bagels are a chewy, flavorful take on the classic bagel, made using your sourdough starter. The tang from the starter pairs wonderfully with the rich, doughy texture of the bagel, while the boiling process creates that signature chewy exterior. These homemade bagels are perfect for breakfast, brunch, or lunch, whether you prefer them plain or loaded with toppings like sesame seeds, poppy seeds, or everything seasoning.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups bread flour
• 1 teaspoon instant yeast (optional for quicker rise)
• 1 tablespoon baking soda (for boiling)
• Toppings of choice (sesame seeds, poppy seeds, etc.)

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, salt, sugar, and yeast (if using). Stir until dissolved.
2. Gradually add the bread flour, mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
4. Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add the baking soda to the water.
5. Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then poke a hole in the center and stretch it to form a bagel shape.
6. Boil the bagels in the water for 1-2 minutes on each side, then transfer them to a baking sheet lined with parchment paper.
7. If desired, sprinkle the bagels with your choice of toppings.
8. Bake for 20-25 minutes, or until the bagels are golden brown and crispy on the outside.

Homemade sourdough bagels are a real treat, offering a chewy, flavorful bite that’s far superior to store-bought versions. The slight tang from the sourdough starter adds a depth of flavor, while the boiling process creates a satisfying texture. Whether enjoyed plain, toasted with cream cheese, or topped with your favorite ingredients, these bagels will quickly become a go-to recipe for breakfast or brunch. Make a batch, and you’ll have fresh bagels ready to enjoy in no time!

Sourdough Crackers with Herbs

Sourdough crackers are a wonderful, crispy snack that makes great use of sourdough starter discard. The addition of fresh or dried herbs gives these crackers a fragrant, savory flavor, making them the perfect accompaniment to cheese, dips, or charcuterie. With a delicate crunch and a slight tang from the sourdough starter, these crackers are a delightful, homemade alternative to store-bought versions.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon sea salt (plus extra for sprinkling)
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary), finely chopped
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1/4 teaspoon black pepper
• 2 tablespoons water (if needed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sourdough starter, flour, olive oil, sea salt, garlic powder, rosemary, thyme, and black pepper. Stir until the dough starts to come together.
3. If the dough is too dry, add a tablespoon of water at a time until it forms a soft dough.
4. Turn the dough onto a lightly floured surface and roll it out as thin as possible, about 1/8-inch thick.
5. Use a pizza cutter or knife to cut the dough into squares or rectangles.
6. Transfer the crackers to the prepared baking sheet, making sure they’re spread out evenly.
7. Sprinkle the crackers with extra sea salt.
8. Bake for 12-15 minutes or until golden and crispy. Let them cool on the baking sheet before transferring to an airtight container.

These sourdough crackers are an easy, savory snack that makes great use of your sourdough discard. The herbs infuse the crackers with wonderful flavor, and the slight tang from the sourdough starter gives them an irresistible taste. Perfect for serving at parties, pairing with cheese, or enjoying as a simple snack, these crackers are a versatile addition to your baking repertoire. You can even experiment with different herbs and seasonings to customize the flavor to your liking!

Sourdough Zucchini Bread

Sourdough zucchini bread is a moist and flavorful treat that uses both your sourdough starter and upcycled zucchini. The sourdough starter adds a subtle tang that perfectly balances the sweetness of the zucchini and the warmth of the spices. With a soft, tender crumb and a golden, slightly crisp crust, this bread is an ideal snack or breakfast option. It’s a great way to use up sourdough discard while incorporating fresh, seasonal produce.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 2 cups grated zucchini (about 2 medium zucchinis)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a separate large bowl, beat together the sourdough starter, oil, sugar, eggs, and vanilla extract until smooth.
4. Stir in the grated zucchini and then gradually add the dry ingredients to the wet ingredients. Mix until just combined.
5. Fold in the walnuts or chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough zucchini bread is a perfect combination of savory and sweet, with the tanginess of the sourdough starter enhancing the overall flavor. The addition of zucchini keeps the bread moist and light, while the spices add a warm, comforting note. This bread is great for breakfast, a snack, or even dessert, and it’s an excellent way to use up zucchini and sourdough starter at the same time. Slice it thick and enjoy it with butter or a dollop of cream cheese for an extra indulgent treat.

Sourdough Chocolate Cake

Sourdough chocolate cake is an indulgent dessert that cleverly incorporates sourdough starter for a rich, tender crumb. The sourdough helps to intensify the chocolate flavor while keeping the cake moist and fluffy. With its deep chocolatey taste and slightly tangy undertone from the sourdough, this cake is perfect for chocolate lovers looking for a unique twist on their favorite dessert. Whether enjoyed plain or topped with frosting, this cake will leave everyone asking for seconds.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup water
• 2 large eggs
• 1 teaspoon vanilla extract

For the frosting (optional):

• 1/2 cup unsalted butter, softened
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat together the sourdough starter, sugar, vegetable oil, water, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes cool, make the frosting by beating together the softened butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth and creamy.
9. Once the cakes are cool, frost them with the chocolate frosting.

Sourdough chocolate cake is an unexpectedly delightful dessert that combines the rich flavors of chocolate and the tang of sourdough in a moist, fluffy cake. The tanginess of the sourdough balances the sweetness of the cake, creating a flavor profile that is both unique and delicious. This cake can be enjoyed with or without frosting, and its deep, rich chocolate flavor makes it perfect for any special occasion or simply as a decadent treat. Whether you’re a sourdough enthusiast or a chocolate lover, this cake is sure to be a hit!

Sourdough Pancakes

Sourdough pancakes are a perfect way to use up your sourdough discard while enjoying a stack of fluffy, tangy, and slightly crispy pancakes. The tang from the sourdough starter provides a delicious depth of flavor that enhances the sweetness of the syrup and complements toppings like fruit or whipped cream. These pancakes are easy to make, and the batter can be prepared the night before for a quick breakfast the next day.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup milk
• 1 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
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the sourdough starter, milk, egg, melted butter, sugar, and vanilla extract until smooth.
2. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
4. Heat a griddle or large 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 on one side until bubbles form on the surface. Flip and cook for another 1-2 minutes, or until golden brown.
6. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a dusting of powdered sugar.

These sourdough pancakes are a delightful twist on the classic breakfast favorite. The sourdough starter not only reduces waste but also adds a subtle tang and a fluffy texture that elevates the pancakes. The recipe is simple enough for a weekend breakfast, and the batter can be made in advance for an easy, quick morning meal. Whether topped with syrup or fresh fruit, these pancakes will quickly become a breakfast staple!

Sourdough Pretzels

Sourdough pretzels are a fun and flavorful way to use your sourdough starter. These homemade pretzels have a wonderfully chewy texture and a slightly tangy taste, with a crispy golden crust from the baking soda bath. They make for a great snack, appetizer, or even a fun family activity. You can customize them with coarse salt or your favorite seasonings for a personalized touch.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 3/4 cup warm water
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons melted butter
• 2 1/2 cups all-purpose flour
• 1 teaspoon active dry yeast (optional, for faster rise)
• 1/4 cup baking soda (for boiling)
• Coarse salt, for topping

Instructions:

1. In a large bowl, combine the sourdough starter, warm water, sugar, salt, and melted butter. Stir to combine.
2. Gradually add the flour and yeast (if using), mixing until the dough forms. Knead for 6-8 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Bring a large pot of water to a boil and add the baking soda.
6. Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope and shape into a pretzel.
7. Carefully drop each pretzel into the boiling water for about 30 seconds before transferring to the baking sheet.
8. Sprinkle the pretzels with coarse salt.
9. Bake for 12-15 minutes, or until golden brown and crisp.

Homemade sourdough pretzels are a delicious and fun way to use up your sourdough discard. The tangy flavor from the starter enhances the dough, while the baking soda bath gives the pretzels their signature golden, crisp crust. These pretzels are perfect for snacking or serving at parties, and you can even experiment with different toppings like garlic powder or sesame seeds. They’re a crowd-pleasing treat that everyone will love.

Sourdough Banana Pancakes

Sourdough banana pancakes are a rich and flavorful twist on the traditional pancake. The combination of ripe bananas and sourdough starter results in pancakes that are both fluffy and moist, with a lovely balance of sweetness and tang. These pancakes make a great breakfast or brunch dish, and they’re perfect for using up overripe bananas and sourdough discard. The bananas add extra moisture and natural sweetness, reducing the need for additional sugar.

Ingredients:

• 1 cup sourdough starter discard (unfed)
• 1 ripe banana, mashed
• 3/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon honey (optional)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions:

1. In a large bowl, mash the banana until smooth. Add the sourdough starter, milk, egg, melted butter, honey (if using), and vanilla extract. Stir to combine.
2. In a separate bowl, mix the flour, baking powder, cinnamon, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. The batter should be thick but pourable. If it’s too thick, add a little more milk.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on one side until bubbles form. Flip and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with syrup, fresh fruit, or a dollop of yogurt.

These sourdough banana pancakes are a delightful combination of rich banana flavor and the tangy depth of sourdough. The batter is thick and fluffy, creating the perfect texture for pancakes. They’re naturally sweetened by the bananas, so you don’t need much sugar, making them a slightly healthier but still indulgent treat. These pancakes are perfect for breakfast or brunch, and they’ll surely become a favorite in your rotation.

Note: More recipes are coming soon