If you’ve ever baked sourdough bread, you know the struggle of dealing with leftover starter. It feels wasteful to toss out that tangy goodness. That’s why I created this post. I wanted to share some scrumptious ways to use that sourdough discard. Now you can enjoy delicious treats while embracing zero waste baking!
This guide is for anyone who loves baking, from seasoned chefs to home cooks just starting out. If you’re excited about reducing food waste and trying out new recipes, you’re in the right place. I’ve gathered 16 of the best sourdough discard recipes that are creative, tasty, and easy to make. Whether you’re in the mood for pancakes, cookies, or even pizza, there’s something here for everyone.
By diving into these recipes, you’ll find practical ideas that not only help you use up your sourdough discard but also add a unique twist to your baking. You’ll discover how to whip up delightful treats while practicing sustainable baking. Get ready to enjoy your sourdough discard in ways you never thought possible!
Key Takeaways
– Diverse Recipes: You’ll find 16 unique recipes that utilize sourdough discard, covering everything from pancakes to brownies.
– Sustainability: These recipes offer a fun approach to zero waste baking, helping you minimize food waste in your kitchen.
– Easy to Follow: Each recipe is designed to be approachable, making it simple for bakers of all skill levels to create delicious dishes.
– Creative Uses: Explore various ways to incorporate sourdough discard into your favorite foods, turning leftover starter into delightful meals.
– Practical Insights: Gain actionable tips on how to prepare and store sourdough discard, ensuring you always have it ready for your next baking adventure.
1. Sourdough Discard Pancakes
Craving a cozy breakfast that’s easy to make? Sourdough discard pancakes are here to satisfy your taste buds while reducing waste. These pancakes are fluffy, airy, and have a delightful tang, making them a perfect morning treat that feels indulgent yet wholesome!
Picture yourself drizzling warm maple syrup over a stack of golden pancakes, topped with fresh berries and a dollop of whipped cream. You’ll love how simple they are to whip up, turning excess sourdough into a delicious meal everyone will enjoy.
Ingredients:
– 1 cup sourdough discard
– 1 cup flour
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup milk (dairy or plant-based)
– 1 egg
– 2 tbsp melted butter
Instructions:
1. In a mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Lumps are okay!
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown.
6. Serve warm with your favorite toppings.
For extra tang, use buttermilk! Cook on low heat for even cooking.
FAQs:
– Can I make these ahead? Yes! The batter can be stored in the fridge for up to 24 hours.
2. Sourdough Discard Chocolate Chip Cookies
Who can resist warm chocolate chip cookies? By adding sourdough discard, you give these cookies a delightful twist that makes them truly special. They’re soft, chewy, and bursting with chocolate chips, creating a perfect treat for any occasion!
The subtle tang from the sourdough perfectly balances the sweetness of the chocolate, making every bite irresistible. You can even prepare the dough ahead of time and chill it, ensuring fresh cookies whenever the craving hits!
Ingredients:
– 1 cup sourdough discard
– 1/2 cup butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– 1 1/2 cups flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup chocolate chips
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the sourdough discard.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture until combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes until edges are golden.
9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Chill the dough for thicker cookies! Mix half milk and half dark chocolate chips for added richness.
FAQs:
– What if I don’t have sourdough discard? You can substitute with plain yogurt or buttermilk!
3. Sourdough Discard Banana Bread
Got overripe bananas and sourdough discard? Turn them into a delicious banana bread that’s moist and full of flavor! This recipe combines the sweetness of ripe bananas with the tangy goodness of sourdough, resulting in a loaf that’s as unique as it is tasty.
Banana bread is a classic comfort food, and enjoying a slice with a hot cup of coffee can brighten up any day. By incorporating sourdough discard, you not only reduce waste but also enhance the bread’s flavor profile.
Ingredients:
– 1 cup sourdough discard
– 3 ripe bananas, mashed
– 1/2 cup sugar
– 1/3 cup melted butter
– 1 egg
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/4 tsp salt
– 1 1/2 cups flour
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, combine the mashed bananas and melted butter.
3. Mix in sugar, egg, and vanilla until well combined.
4. Stir in the sourdough discard.
5. In a separate bowl, mix flour, baking soda, and salt. Gradually add to the banana mixture until just combined.
6. Pour into the prepared loaf pan.
7. Bake for 60 minutes or until a toothpick inserted comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.
Add chopped nuts or chocolate chips for extra texture! Ensure bananas are very ripe for the best sweetness.
FAQs:
– Can I freeze banana bread? Yes, it freezes well! Just wrap slices tightly in plastic wrap and store in an airtight container.
4. Sourdough Discard Crackers
Looking for a crunchy snack that’s easy to make? Sourdough discard crackers are your answer! These savory bites are perfect for snacking or pairing with cheese and dips. They’re simple to whip up and are an excellent way to use up sourdough discard in a delicious way.
With endless flavor possibilities, you can spice them up with herbs, cheese, or spices, creating a unique treat every time. Whether you go for thin and crisp or thick and hearty, these crackers will elevate your snacking game and fit perfectly on any charcuterie board!
Ingredients:
– 1 cup sourdough discard
– 1/4 cup olive oil
– 1 cup flour
– 1 tsp salt
– 1 tsp garlic powder
– 1 tsp dried herbs (like rosemary or thyme)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the sourdough discard, olive oil, flour, salt, garlic powder, and herbs until a dough forms.
3. Roll out the dough between two sheets of parchment paper to your desired thickness.
4. Cut into squares or rectangles and place on a baking sheet.
5. Bake for 15-20 minutes until golden brown and crispy.
6. Let cool completely before storing in an airtight container.
For extra flavor, sprinkle with sea salt before baking! Feel free to experiment with different herbs to match your taste.
FAQs:
– How long do these crackers last? They can be stored in an airtight container for up to two weeks.
How To Choose the Best Sourdough Discard Recipes
When you’re diving into sourdough baking, using your leftover sourdough discard can be a wonderful way to practice zero waste baking. To help you select the best sourdough discard recipes, here are some key criteria you should consider:
1. Recipe Versatility
Look for recipes that allow you to use your sourdough discard in multiple ways. For example, sourdough discard pancakes and waffles can be enjoyed for breakfast, while muffins and brownies serve as delightful snacks. Versatile recipes help you make the most out of your sourdough discard, giving you options for different meals throughout the day.
2. Ingredient Availability
Check your pantry for ingredients required in the recipes. Some recipes might call for specialized ingredients that can be hard to find or expensive. Opt for recipes that include common ingredients like flour, sugar, eggs, and butter, which you likely have on hand. This ensures you can whip up a batch without needing a last-minute trip to the store.
3. Skill Level
Assess your baking skills before choosing a recipe. If you’re a beginner, start with easy sourdough recipes like pancakes or muffins. They usually require fewer steps and are forgiving for novice bakers. More complex recipes can be saved for when you feel more confident in your baking abilities. This will help you enjoy the process rather than feeling overwhelmed.
4. Preparation Time
Consider how much time you have. Some recipes, like sourdough discard pasta or pizza crust, may require longer preparation times, while others, like chocolate chip cookies or brownies, can be ready in less than an hour. Look for recipes that fit into your schedule. This way, you can enjoy baking without feeling rushed.
5. Nutritional Value
Think about the nutritional aspects of the recipes you choose. Some sourdough discard recipes, like granola bars or energy bites, can offer healthier snack options. Others, like brownies and cookies, are more indulgent. Balance is key, so consider the nutritional content when planning your baking sessions.
6. Sustainability Practices
Lastly, choose recipes that align with sustainable baking practices. This means not only using up your sourdough discard but also incorporating other leftover ingredients like fruit scraps or nut remnants. Searching for recipes that emphasize using what you have will enhance your zero waste baking journey and encourage smart kitchen habits.
Pro Tip: Keep a notebook or digital document to jot down your favorite sourdough discard recipes as you discover them. This way, you’ll have a go-to collection for your future baking adventures and can track what works best for you and your family.
By following these criteria, you can confidently choose the best sourdough discard recipes that suit your lifestyle and preferences, making your baking experience enjoyable and sustainable!
5. Sourdough Discard Muffins
Start your day right with delightful sourdough discard muffins! Whether you crave blueberry, chocolate chip, or something creative, these muffins offer a lovely texture and flavor thanks to the sourdough. They are moist, fluffy, and rise beautifully, making them a breakfast favorite!
Fill them with fruits, nuts, or enjoy them plain; these muffins are perfect for breakfast or as an afternoon snack. Plus, they’re quick to prepare—you’ll want to have a batch on hand all the time!
Ingredients:
– 1 1/2 cups sourdough discard
– 1/2 cup sugar
– 1/4 cup oil or melted butter
– 1 egg
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 cups flour
– 1 cup mixed berries or chocolate chips (optional)
Instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the sourdough discard, sugar, oil, egg, and vanilla until smooth.
3. In another bowl, whisk together the baking powder, baking soda, salt, and flour.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in berries or chocolate chips if desired.
6. Fill each muffin cup 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Cool in the pan for a few minutes before transferring to a wire rack.
Don’t overmix to keep muffins light! Use fresh or frozen fruits for variety.
FAQs:
– Can I use whole wheat flour? Yes, you can substitute half the flour with whole wheat flour for added nutrition.
6. Sourdough Discard Pasta
Have you ever thought of making homemade pasta with sourdough discard? This unique approach elevates your pasta game, resulting in chewy, textured noodles that are perfect for any sauce you love. It’s a fun activity to try, and the sourdough adds a flavor depth that store-bought pasta can’t compete with!
Mix it up with marinara, pesto, or a rich Alfredo sauce, and watch your family devour this delicious meal in no time!
Ingredients:
– 1 cup sourdough discard
– 1 cup flour (plus extra for dusting)
– 1 egg
– 1/2 tsp salt
Instructions:
1. In a bowl, mix together the sourdough discard, flour, egg, and salt until a dough forms.
2. Knead the dough on a floured surface for about 8-10 minutes until smooth.
3. Cover and let it rest for 30 minutes.
4. Roll out the dough thinly and cut into your desired pasta shapes.
5. Bring a pot of salted water to a boil and cook the pasta for 3-4 minutes until it floats to the top.
6. Drain and serve with your favorite sauce.
Don’t skip the resting time; it helps the gluten relax! For an added twist, mix in some herbs to the dough.
FAQs:
– Can I use gluten-free flour? Yes, you can try a gluten-free blend, but the texture may vary.
Fun fact: sourdough discard can replace part of the flour in pasta dough, boosting chewiness and depth. With just 1 cup discard, you’ll taste a richer bite with every sauce—marinara, pesto, or Alfredo. It’s one of the best sourdough discard recipes for zero-waste weeknight meals.
7. Sourdough Discard Pizza Crust
Take your pizza night to the next level with a homemade sourdough discard pizza crust! This recipe creates a chewy, flavorful base that holds all your favorite toppings. The natural fermentation from the sourdough enhances the taste, making your pizza night even more enjoyable.
Making pizza at home is a blast, allowing you to customize everything from the sauce to the cheese. Plus, using sourdough discard means nothing goes to waste, and you’ll serve a delicious meal that everyone will love!
Ingredients:
– 1 cup sourdough discard
– 1 cup flour
– 1/2 tsp salt
– 1/2 tsp baking powder
– 1 tbsp olive oil
– Water as needed
Instructions:
1. Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside.
2. In a bowl, combine the sourdough discard, flour, salt, baking powder, and olive oil. Mix until a dough forms.
3. Knead for a few minutes until smooth, adding water if necessary.
4. Roll out the dough into two circles.
5. Transfer to a parchment-lined baking sheet or pizza stone.
6. Add sauce, cheese, and toppings of your choice.
7. Bake for 15-20 minutes, or until the crust is golden brown.
8. Slice and enjoy!
For a crispier bottom, pre-bake the crust for a few minutes! Experiment with different flours for unique flavors.
FAQs:
– Can I make this ahead? Yes, the dough can be prepared and refrigerated for up to 24 hours before use.
8. Sourdough Discard Waffles
Waffles made with sourdough discard are a delightful combination of fluffy and crispy! They’re a fantastic way to repurpose leftover sourdough while treating your family to a special breakfast. Each bite offers a unique tang that pairs perfectly with sweet toppings.
Serve them up with fresh fruit, whipped cream, or a drizzle of syrup for a breakfast that feels indulgent yet easy. Plus, they’re quick to whip up, so you won’t be stuck in the kitchen all morning!
Ingredients:
– 1 cup sourdough discard
– 1 cup flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 egg
– 1/4 cup milk (dairy or plant-based)
– 1/4 cup melted butter
Instructions:
1. Preheat your waffle iron.
2. In a bowl, mix together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk egg, milk, and melted butter together.
4. Combine wet and dry ingredients until just mixed.
5. Pour batter into the waffle iron, following your machine’s instructions, and cook until golden brown.
6. Remove and serve warm with toppings of choice.
For extra crispiness, let the batter sit for a few minutes before cooking! Add chocolate chips or nuts for a tasty twist.
FAQs:
– Can I make the batter in advance? Yes, keep it in the refrigerator overnight and stir before using.
9. Sourdough Discard Brownies
Got a sweet tooth? Indulge it with rich, fudgy brownies made from sourdough discard! These brownies are moist, chocolatey, and incredibly simple to make. The sourdough adds a slight tang, balancing out the sweetness beautifully.
Made in just one bowl, these brownies mean minimal mess and maximum flavor! They’re perfect for gatherings or just a cozy night in, and using sourdough discard makes them a sustainable choice too.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup melted butter
– 1 cup sugar
– 2 eggs
– 1 tsp vanilla extract
– 1/2 cup cocoa powder
– 1/2 cup flour
– 1/4 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a mixing bowl, combine melted butter and sugar until smooth.
3. Add eggs and vanilla extract, mixing until well incorporated.
4. Stir in sourdough discard, cocoa powder, flour, and salt until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 30 minutes, or until a toothpick inserted comes out clean.
7. Allow to cool before cutting into squares.
Add chocolate chips for extra richness! Let them cool thoroughly for the best texture.
FAQs:
– Can I store the brownies? Yes, they can be stored in an airtight container for up to a week.
10. Sourdough Discard Smoothies
Smoothies just got an exciting upgrade! Adding sourdough discard not only introduces a unique tang but also makes your smoothies creamy and satisfying. It’s a surprising addition that brings a nutritious boost to your drink while keeping it delicious.
Blend up your favorite fruits and veggies with a bit of sourdough discard for a smoothie that fills you up without weighing you down. It’s an effortless way to use up discard while ensuring you start your day on a nutritious note!
Ingredients:
– 1/2 cup sourdough discard
– 1 banana
– 1 cup spinach (or other greens)
– 1/2 cup yogurt (dairy or plant-based)
– 1 cup almond milk (or milk of choice)
– 1 tbsp honey or maple syrup (optional)
Instructions:
1. In a blender, combine sourdough discard, banana, spinach, yogurt, and almond milk.
2. Blend until smooth and creamy.
3. Taste and add honey or maple syrup if desired.
4. Pour into glasses and enjoy immediately.
Add protein powder for an extra boost! Use frozen fruits for a chilled smoothie.
FAQs:
– Can I use any fruit? Yes, feel free to mix and match your favorite fruits.
11. Sourdough Discard Granola Bars
Looking for a hearty snack? Granola bars made with sourdough discard are the answer! Packed with flavor and nutrition, these bars are perfect for on-the-go breakfasts or a quick energy boost during the day. Incorporating sourdough makes them tastier and is a fun way to utilize your discard.
Customize these bars with your favorite nuts, seeds, and dried fruits. They store well and serve as a great alternative to store-bought snacks, offering you a delicious and healthy homemade option!
Ingredients:
– 1 cup sourdough discard
– 2 cups rolled oats
– 1/2 cup honey or maple syrup
– 1/2 cup nut butter (like almond or peanut)
– 1/2 cup nuts and seeds (your choice)
– 1/2 cup dried fruits (like cranberries or raisins)
– 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
2. In a large bowl, mix together sourdough discard, oats, honey, nut butter, nuts, seeds, dried fruits, and vanilla until well combined.
3. Pour the mixture into the prepared pan and press down firmly to create an even layer.
4. Bake for 25 minutes, or until golden brown.
5. Let cool completely before cutting into bars.
Store in an airtight container for the best freshness! Drizzle with chocolate for an added treat!
FAQs:
– Can I make these vegan? Yes, use maple syrup and a nut butter without added sugar or dairy.
12. Sourdough Discard Soups and Stews
Want to elevate your soups and stews? Adding sourdough discard can bring incredible depth of flavor to your dishes. Just a small amount can enrich the texture and add a touch of tang, enhancing both vegetarian and meat-based recipes.
This is a fantastic way to utilize leftover sourdough while making a hearty meal! From creamy chowders to thick vegetable soups, sourdough discard fits perfectly into many comforting dishes.
Ingredients:
– 1 cup sourdough discard
– 4 cups broth (chicken or vegetable)
– 2 cups mixed vegetables (like carrots, potatoes, and celery)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the mixed vegetables and cook for a few minutes until slightly softened.
3. Pour in the broth, add the sourdough discard, and bay leaf.
4. Bring to a simmer and cook for 20-30 minutes until the vegetables are tender.
5. Season with salt and pepper and remove the bay leaf before serving.
Add leftover meats or beans for protein! Serve with crusty bread for a complete meal.
FAQs:
– Can I make this vegetarian? Absolutely! Just use vegetable broth.
13. Sourdough Discard Fritters
Looking for a fun snack or appetizer? Crispy, golden-brown fritters made from sourdough discard are a great option! You can mix in a variety of ingredients—think vegetables, cheese, or even meat—to create a dish that suits everyone’s taste.
These fritters are perfect for gatherings or as a tasty treat just for you. Each bite carries the delightful tang of sourdough, making them uniquely delicious. Serve with a dipping sauce, and you’ll have a hit on your hands!
Ingredients:
– 1 cup sourdough discard
– 1/2 cup grated cheese (like cheddar or parmesan)
– 1 cup grated vegetables (like zucchini or carrots)
– 1 egg
– 1/2 cup flour
– Salt and pepper to taste
– Oil for frying
Instructions:
1. In a bowl, combine the sourdough discard, cheese, grated vegetables, egg, flour, salt, and pepper.
2. Heat oil in a frying pan over medium heat.
3. Drop spoonfuls of the mixture into the hot oil and flatten slightly.
4. Fry for 2-3 minutes on each side until golden brown.
5. Drain on paper towels and serve warm with dipping sauce.
Don’t overcrowd the pan while frying! For added flavor, mix in spices or herbs.
FAQs:
– Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for 20-25 minutes until crisp.
Love turning leftovers into bites worth bragging about? These sourdough discard fritters prove that the best sourdough discard recipes are the simplest: mix, fry, dip, and watch everyone reach for seconds.
14. Sourdough Discard Pizza Rolls
Want to spice up your snacking? Irresistible sourdough discard pizza rolls are the way to go! These delightful bites are filled with cheese, pepperoni, and your favorite pizza toppings, all wrapped in a chewy sourdough crust.
Perfect for parties or movie nights, these rolls are easy to make and loved by kids and adults alike. Bake or air-fry them for a fun treat that satisfies those pizza cravings while using up your sourdough discard. It’s a win-win!
Ingredients:
– 1 cup sourdough discard
– 1 1/2 cups flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup cheese (mozzarella or cheddar)
– 1/2 cup pepperoni or other preferred toppings
– Marinara sauce for dipping
Instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. In a bowl, combine sourdough discard, flour, baking powder, and salt to form a dough.
3. Roll out the dough into a rectangle, about 1/4 inch thick.
4. Sprinkle cheese and toppings evenly over the dough.
5. Roll tightly from one end, sealing the edges.
6. Cut into bite-sized rolls and place on the prepared sheet.
7. Bake for 15 minutes until golden.
8. Serve warm with marinara sauce.
For an extra crispy texture, brush the tops with olive oil before baking! Experiment with different fillings for variety.
FAQs:
– Can I freeze these? Yes, you can freeze unbaked rolls and bake them straight from the freezer with an extra few minutes of cooking time.
15. Sourdough Discard Pudding
Craving a comforting dessert? Whip up a delicious bread pudding using sourdough discard for a delightful treat that’s both cozy and sophisticated. The tang from the sourdough complements the sweetness of the pudding, creating a rich and flavorful dessert that’s perfect for any occasion.
This recipe is a fantastic way to make use of stale bread, transforming it into a creamy, custardy delight. Serve it warm with a scoop of ice cream or a drizzle of sauce for a sweet finale to any meal!
Ingredients:
– 2 cups sourdough discard
– 2 cups milk (dairy or plant-based)
– 2 eggs
– 1/2 cup sugar
– 1 tsp vanilla extract
– 1 tsp cinnamon (optional)
– 1/4 tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the sourdough discard, milk, eggs, sugar, vanilla, cinnamon, and salt until well combined.
3. Pour the mixture into a greased baking dish.
4. Bake for 30-35 minutes until set and golden on top.
5. Let cool slightly before serving, warm or chilled with your favorite sauce or ice cream.
Stir in chocolate chips or dried fruits for variation! Prepare ahead and reheat for easy serving.
FAQs:
– Can I use other types of bread? Yes, you can substitute other types of stale bread, but the flavor may differ.
Sourdough discard isn’t trash—it’s a secret dessert hack. Swirl it into your pudding for a silkier custard; the best sourdough discard recipes prove this yesterday’s-bread shortcut can become a cozy, grown-up dessert—warm, creamy, zero waste, and easy for any kitchen.
16. Sourdough Discard Energy Bites
Need a quick pick-me-up? Energy bites made with sourdough discard are the perfect snack to fuel your day. Packed with wholesome ingredients like oats, nut butter, and sweeteners, these deliciously chewy treats keep your energy levels high.
You can customize these bites with your favorite add-ins such as chocolate chips, nuts, or dried fruits. They’re incredibly easy to make and require no baking—just mix, roll, and enjoy! Perfect for busy days or after workouts, they’re a fantastic way to use sourdough discard while fueling your body with nutritious ingredients.
Ingredients:
– 1 cup sourdough discard
– 1 cup rolled oats
– 1/2 cup nut butter
– 1/4 cup honey or maple syrup
– 1/4 cup chocolate chips (optional)
– 1/4 cup chopped nuts or dried fruits (optional)
Instructions:
1. In a bowl, combine sourdough discard, rolled oats, nut butter, honey, and optional ingredients.
2. Mix well until fully combined.
3. Roll the mixture into bite-sized balls.
4. Place on a plate and refrigerate for 30 minutes to firm up.
5. Store in an airtight container in the fridge for up to a week.
Experiment with different nut butters for flavor variations! These bites can also be rolled in coconut flakes for added texture.
FAQs:
– Can I use quick oats? Yes, quick oats can be substituted, but the texture may differ slightly.
Conclusion
Embracing sourdough discard in your baking endeavors opens up a world of creative possibilities that are not only delicious but also sustainable.
These 16 recipes offer a comprehensive guide to turning what was once considered waste into delightful treats for every occasion. From breakfast to dessert, you’re sure to find something that excites your taste buds while contributing to a zero waste baking philosophy.
So, gather your sourdough discard and start experimenting with these easy sourdough recipes. Your kitchen—and your palate—will thank you!
Frequently Asked Questions
What are the best sourdough discard recipes for zero waste baking?
Great question. The best sourdough discard recipes blend flavor, texture, and practicality for zero waste baking ideas. Here are some crowd pleasing options you can start with:
– Sourdough discard cookies: mix 1 cup discard with 1/2 cup butter, 1/2 cup sugar, 1 egg, 1 cup flour, a pinch of salt and vanilla; bake until edges are golden.
– Sourdough discard brownies: whisk 1 cup discard into batter with 1/2 cup cocoa powder, 1/2 cup flour, 1/2 cup sugar, 1/3 cup oil, 1 egg; bake at 350F until set.
– Sourdough discard muffins or quick cake: combine 1 cup discard with 1 cup flour, 1/2 cup sugar, 1/2 cup oil, 1 egg, and 1 tsp baking powder; bake in muffin tins at 350F for 15 minutes.
– Sourdough discard crepes with fruit and yogurt: whisk 1 cup discard with 1 cup milk and 1 cup flour; cook thin crepes and fill with berries and yogurt or whipped cream.
Tips: adjust hydration based on discard texture. If the discard is very wet, reduce added milk; if it is thick, add a splash of milk or water. Add a pinch of salt and a touch of vanilla to balance flavors, and use a little leavening like baking soda or powder to help with rise. Store unused discard in the fridge for up to a week or freeze in 1 cup portions for later use.
How can I use sourdough discard in desserts without wasting starter?
Using sourdough discard uses is a smart move for sustainable baking practices and zero waste baking ideas. Try these easy dessert ideas: cookies, brownies, crepes, muffins. Start with 1 cup discard and adjust flour and liquids accordingly. For example:
– Cookies: 1 cup discard, 1 cup flour, 1/2 cup butter, 1/2 cup sugar, 1 egg, 1 tsp vanilla; bake until edges are golden.
– Brownies: 1 cup discard, 1/2 cup cocoa powder, 1/2 cup flour, 1/2 cup sugar, 1/3 cup oil, 1 egg; bake at 350F until set.
– Crepes: 1 cup discard, 1 cup milk, 1 cup flour, 2 eggs; cook into thin crepes and serve with fruit and cream.
These options are creative sourdough recipes that fit sustainable baking practices.
What are beginner friendly sourdough discard recipes to try first?
Starting with simple, forgiving recipes helps build confidence. Here are beginner friendly ideas that use discard in desserts:
– One bowl sourdough discard cookies: 1 cup discard, 1 cup flour, 1/2 cup sugar, 1/2 cup butter, 1 egg, 1 tsp vanilla, pinch of salt; mix and bake at 350F for 9–12 minutes.
– Sourdough discard brownies: 1 cup discard, 1/2 cup cocoa, 1/2 cup flour, 1/2 cup sugar, 1/3 cup oil, 1 egg; bake at 350F for 20–25 minutes.
– Banana sourdough discard muffins: 1 cup discard, 1 cup flour, 1/2 cup sugar, 1 ripe banana, 1 egg, 1/3 cup oil; bake in a muffin tin at 350F for 15–18 minutes.
– Sourdough discard crepes with jam: whisk 1 cup discard with 1 cup milk, 1 cup flour, 2 eggs; cook into thin crepes and fill with jam and cream.
Why is using sourdough discard part of sustainable baking practices and zero waste baking ideas?
Using sourdough discard reduces waste and demonstrates sourdough discard uses as a core part of zero waste baking ideas and sustainable baking practices. To apply this, keep a discard jar on the counter or in the fridge, plan your feeds, and freeze extra discard for later use. This approach cuts waste, saves money, and lets you experiment with creative sourdough recipes that delight friends and family.
How should I store and refresh sourdough discard to stay ready for the best sourdough discard recipes?
Storing properly keeps flavors sharp and textures predictable. Keep discard in the fridge for up to a week, or freeze in 1 cup portions for longer storage. Label with date and rotate batches so nothing goes unused. When you are ready to bake, refresh the starter by feeding it with equal parts flour and water (1:1:1 by weight) until it becomes bubbly again. If kept at room temperature, feed daily. If you notice a bad odor or mold, discard and start fresh. This routine helps you stay ready for the best sourdough discard recipes and keeps desserts tasty.
Related Topics
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