What can I use my sourdough discard for?

If you’ve ever embarked on the journey of making your own sourdough bread, you’re likely familiar with the concept of sourdough discard. It’s the portion of your sourdough starter that you remove before feeding it, and while it might seem wasteful to toss it out, there’s a whole world of culinary possibilities waiting for that tangy, slightly fermented dough. In this article, we’ll explore the many creative and delicious ways you can use your sourdough discard, ensuring that none of it goes to waste.

What is Sourdough Discard?

Sourdough discard is the portion of the sourdough starter that you remove before feeding the remaining starter with fresh flour and water. This process is essential to keep the starter healthy and active, but it often results in leftover discard that many home bakers aren’t sure what to do with. However, this “discard” is far from waste—it’s a versatile ingredient that can add depth of flavor to various dishes.

The Science Behind Sourdough Discard

Sourdough discard contains wild yeast and lactic acid bacteria, which are responsible for the characteristic tangy flavor and leavening power in sourdough bread. Even though the discard is often less active than a fully fed starter, it still holds enough potency to contribute flavor and texture to a range of recipes. Understanding the properties of sourdough discard can help you make the most of this ingredient in your kitchen.

Why Should You Use Sourdough Discard?

Using sourdough discard not only helps reduce food waste but also opens up a realm of culinary creativity. Here are a few reasons why you should consider incorporating sourdough discard into your cooking and baking:

• Flavor: Sourdough discard adds a unique tangy flavor to dishes, enhancing both sweet and savory recipes.
• Texture: The natural fermentation process in sourdough discard can improve the texture of baked goods, making them softer, chewier, or crisper, depending on the recipe.
• Nutritional Benefits: Sourdough discard contains beneficial bacteria and enzymes that can aid in digestion and improve the nutritional profile of your meals.
• Versatility: From pancakes to crackers to pizza dough, the possibilities are endless when it comes to using sourdough discard.

How to Store Sourdough Discard

Before diving into the recipes, it’s important to know how to store your sourdough discard properly. Depending on how often you bake, you might accumulate a significant amount of discard over time.

Short-Term Storage

If you plan to use your sourdough discard within a few days, you can store it in an airtight container in the refrigerator. The cold temperature will slow down the fermentation process, keeping the discard usable for up to a week.

Long-Term Storage

For longer storage, you can freeze your sourdough discard. Portion the discard into small containers or ice cube trays, and freeze. When you’re ready to use it, thaw it in the refrigerator overnight or at room temperature for a few hours.

Tips for Using Stored Sourdough Discard

• Refresh Before Use: If your discard has been stored for a while, consider feeding it with a small amount of flour and water to “wake it up” before using it in recipes.
• Mix and Match: You can combine multiple batches of discard from different feeding sessions, but be aware that the flavor and potency may vary slightly.

Baking with Sourdough Discard

One of the most common uses for sourdough discard is in baking. The discard adds a subtle sour flavor and a tender crumb to baked goods, making it a fantastic ingredient for everything from bread to muffins to cakes.

Sourdough Discard Bread

While it may not have the same leavening power as a fully active starter, sourdough discard can still be used to make a variety of bread types. Here’s a simple recipe to get you started:

Ingredients:

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• 1 cup warm water
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast

Instructions:

1. In a large bowl, mix the sourdough discard, warm water, and sugar until combined.
2. Add the flour and salt, mixing until a dough forms.
3. Knead the dough on a lightly floured surface for about 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 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Shape the dough into a loaf, place it in a greased loaf pan, and let it rise for another 30 minutes.
6. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Let the bread cool before slicing and serving.

Sourdough Discard Muffins

For a quick and easy treat, try making muffins with your sourdough discard. The discard adds moisture and a slight tang, perfect for complementing sweet or savory muffin flavors.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup milk
• 1 egg
• ¼ cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the sourdough discard, milk, egg, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Sourdough Discard Pancakes and Waffles

Breakfast is one of the best times to use your sourdough discard. Pancakes and waffles made with sourdough discard are light, fluffy, and have a delightful tang that sets them apart from regular versions.

Sourdough Discard Pancakes

These pancakes are a great way to start your day, using up that sourdough discard in a delicious and satisfying way.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ¾ cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.

Sourdough Discard Waffles

Waffles made with sourdough discard have a crispy exterior and a tender interior, perfect for weekend brunch or a special breakfast.

Ingredients:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 cup milk
• ¼ cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the sourdough discard, egg, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Lightly grease the waffle iron and pour the batter onto the center. Close the iron and cook until the waffles are golden brown and crisp.
6. Serve immediately with syrup, berries, or your favorite waffle toppings.

Sourdough Discard Crackers and Breadsticks

Sourdough discard is excellent for making snacks like crackers and breadsticks. These are perfect for dipping, serving with cheese, or enjoying on their own.

Sourdough Discard Crackers

Homemade crackers are surprisingly easy to make, and using sourdough discard gives them a wonderful depth of flavor.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ¼ cup olive oil
• ½ tsp salt
• 1 tsp dried herbs (like rosemary, thyme, or oregano)
• Sea salt, for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the sourdough discard, flour, olive oil, salt, and dried herbs until a dough forms.
3. Roll out the dough on a lightly floured surface until very thin (about ⅛ inch thick).
4. Transfer the dough to the prepared baking sheet. Use a pizza cutter or sharp knife to cut the dough into small squares or rectangles.
5. Sprinkle with sea salt.
6. Bake for 20-25 minutes, or until the crackers are golden and crisp.
7. Let the crackers cool completely on the baking sheet before storing them in an airtight container.

Sourdough Discard Breadsticks

Breadsticks made with sourdough discard are crispy on the outside, soft on the inside, and full of flavor. They make a great appetizer or snack.

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• ¾ cup warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 1 tsp garlic powder (optional)
• 1 tsp dried herbs (optional)

Instructions:

1. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Add the sourdough discard, flour, olive oil, salt, and any optional seasonings like garlic powder or dried herbs.
3. Knead the dough on a floured surface for about 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 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into small pieces and roll each piece into a long, thin breadstick.
7. Place the breadsticks on the prepared baking sheet. Brush with olive oil and sprinkle with sea salt.
8. Bake for 15-20 minutes, or until golden brown.
9. Let the breadsticks cool slightly before serving.

Sourdough Discard Pizza Dough

Pizza night gets even better when you use sourdough discard for the dough. The discard adds a subtle tang and chewiness that elevates homemade pizza to a new level.

Sourdough Discard Pizza Dough

This recipe makes enough dough for two medium-sized pizzas. You can also freeze the dough for later use.

Ingredients:

• 1 cup sourdough discard
• 2 ½ cups all-purpose flour
• 1 cup warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast

Instructions:

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Add the sourdough discard, flour, olive oil, and salt. Mix until a dough forms.
3. Knead the dough on a floured surface for about 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 1-2 hours or until doubled in size.
5. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
6. Divide the dough into two portions. Roll out each portion on a floured surface to your desired thickness.
7. Transfer the dough to a pizza peel or baking sheet. Add your favorite toppings.
8. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
9. Let the pizza cool for a few minutes before slicing and serving.

Sweet Treats with Sourdough Discard

Sourdough discard isn’t just for savory dishes—it can also be used to make a variety of sweet treats. The tangy flavor of the discard pairs beautifully with sweet ingredients like chocolate, fruit, and spices.

Sourdough Discard Brownies

These brownies are rich, fudgy, and have a slight tang from the sourdough discard that complements the chocolate perfectly.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup sugar
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• ½ cup melted butter
• 1 tsp vanilla extract
• 1 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, mix the sourdough discard, sugar, eggs, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips if using.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let the brownies cool completely in the pan before cutting into squares and serving.

Sourdough Discard Cinnamon Rolls

Soft, fluffy cinnamon rolls with a slight tang from the sourdough discard—these are the ultimate comfort food.

Ingredients:

For the Dough:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• ¾ cup warm milk
• ¼ cup sugar
• 1 tsp salt
• 1 tsp active dry yeast
• 1 egg
• ¼ cup melted butter

For the Filling:

• ½ cup brown sugar
• 2 tbsp ground cinnamon
• ¼ cup melted butter

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Add the sourdough discard, flour, salt, egg, and melted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for about 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 1-2 hours or until doubled in size.
5. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
6. Roll out the dough on a floured surface into a large rectangle.
7. Brush the dough with melted butter and sprinkle the brown sugar and cinnamon evenly over the surface.
8. Starting from one of the long sides, roll the dough tightly into a log. Cut the log into 12 equal pieces.
9. Place the rolls in the prepared baking dish, cut side up. Cover and let them rise for another 30 minutes.
10. Bake for 25-30 minutes, or until the rolls are golden brown.
11. While the rolls are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract.
12. Drizzle the glaze over the warm rolls before serving.

Savory Sourdough Discard Recipes

Beyond baking, sourdough discard can be used in a variety of savory dishes, adding a unique flavor profile that enhances the overall dish.

Sourdough Discard Fritters

Crispy on the outside and soft on the inside, these fritters are a great way to use up any vegetables you have on hand.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• ½ cup milk
• 1 egg
• 1 tsp baking powder
• ½ tsp salt
• 1 cup grated zucchini (or any other vegetable)
• ½ cup grated cheese (optional)
• Oil for frying

Instructions:

1. In a large bowl, mix the sourdough discard, flour, baking powder, and salt.
2. In a separate bowl, whisk together the milk and egg. Add to the dry ingredients and stir until combined.
3. Fold in the grated zucchini and cheese, if using.
4. Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening them slightly with the back of a spoon.
5. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels and serve warm with a dipping sauce of your choice.

Sourdough Discard Dumplings

These dumplings are light, fluffy, and perfect for serving in soups or stews.

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup cold butter, cut into small pieces
• ¼ cup milk

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the sourdough discard and milk, stirring until just combined.
4. Drop spoonfuls of dough onto simmering soup or stew. Cover and cook for 10-15 minutes, or until the dumplings are cooked through.
5. Serve hot with your favorite soup or stew.

Conclusion

Sourdough discard is an incredibly versatile ingredient that can be used in a wide range of recipes, from breakfast to dessert to savory snacks. Instead of throwing it away, you can turn it into delicious dishes that add depth and complexity to your meals. Whether you’re baking bread, whipping up pancakes, or experimenting with new recipes, sourdough discard has something to offer every cook. So, next time you’re feeding your sourdough starter, think twice before discarding that extra dough—your taste buds will thank you.

FAQs About Sourdough Discard

1. Can I use sourdough discard that’s been stored in the fridge for a week?

Yes, you can use sourdough discard that has been stored in the fridge for up to a week. If it’s been longer, you may want to give it a quick feed with flour and water to refresh it before using it in your recipes.

2. Is sourdough discard the same as sourdough starter?

Sourdough discard is the portion of the starter that is removed before feeding. While it is part of the starter, it is not as active as the fed portion used for baking bread.

3. Can sourdough discard be frozen for later use?

Absolutely! Sourdough discard can be frozen in small portions and thawed when needed. This is a great way to ensure you always have some on hand for recipes.

4. What is the best way to add flavor to sourdough discard recipes?

You can enhance the flavor of sourdough discard recipes by adding herbs, spices, or other ingredients like garlic, cheese, or dried fruit, depending on the type of dish you’re making.

5. Can I use sourdough discard in gluten-free recipes?

Sourdough discard itself contains gluten, so it’s not suitable for gluten-free recipes. However, there are gluten-free sourdough starters available that you can use to create a gluten-free discard for similar purposes.