What Can I Use My Sourdough Discard For?

Sourdough baking has taken the culinary world by storm, and if you’ve embarked on this delicious journey, you’re probably familiar with the concept of sourdough discard. As you maintain your sourdough starter, you inevitably generate discard—leftover starter that you need to remove to keep your sourdough healthy and vibrant.

But instead of throwing away this valuable ingredient, you might be wondering, What can I use my sourdough discard for? The good news is that sourdough discard is a versatile and flavorful component that can elevate a variety of recipes.

In this blog, we’ll explore the myriad ways you can put your sourdough discard to good use, transforming it into everything from pancakes to crackers, and beyond.

Understanding Sourdough Discard

Before we dive into the many creative uses for sourdough discard, let’s take a moment to understand what it is and why it exists. Sourdough discard is the portion of your sourdough starter that you remove during the feeding process. When you refresh your starter with new flour and water, you need to discard a portion to maintain the balance between the wild yeast and bacteria in the starter and to prevent it from growing too large.

While the name “discard” might suggest that this portion is waste, nothing could be further from the truth. Sourdough discard is rich in natural yeast and bacteria, offering a tangy flavor that can enhance many baked goods and savory dishes. Plus, using your sourdough discard helps reduce food waste and makes your sourdough baking more sustainable.

1. Sourdough Pancakes and Waffles

One of the most popular uses for sourdough discard is in pancakes and waffles. The natural leavening power of the discard gives these breakfast favorites a light and fluffy texture, while the tangy flavor adds a unique twist that sets them apart from their traditional counterparts.

Sourdough Pancakes Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. In a large bowl, mix together the sourdough discard, flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Combine the wet ingredients with the dry ingredients, stirring just until the batter comes together. Do not overmix.
4. Heat a lightly greased griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
6. Serve hot with your favorite toppings, such as butter, maple syrup, or fresh fruit.

This same batter can also be used for waffles—just pour the batter into a preheated waffle iron and cook according to the manufacturer’s instructions.

2. Sourdough Crackers

If you’re looking for a savory snack, sourdough crackers are an excellent choice. They’re easy to make, incredibly versatile, and perfect for pairing with cheese, dips, or enjoying on their own.

Sourdough Crackers Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Optional: Herbs, spices, or grated cheese for flavoring

Instructions:

1. Preheat your 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, and salt. Mix until a smooth dough forms.
3. If desired, mix in herbs, spices, or cheese to flavor your crackers.
4. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a pizza cutter or sharp knife to cut the dough into small squares or rectangles.
5. Transfer the crackers to the prepared baking sheet and prick each one with a fork to prevent puffing during baking.
6. Bake for 20-25 minutes, or until the crackers are golden brown and crisp.
7. Allow the crackers to cool completely before storing them in an airtight container.

3. Sourdough Pizza Crust

Sourdough discard makes an excellent base for pizza crust, offering a chewy texture and rich flavor that pairs perfectly with your favorite toppings.

Sourdough Pizza Crust Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon instant yeast

Instructions:

1. In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
2. Add the sourdough discard, warm water, and olive oil, and mix 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 it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 475°F (245°C).
6. Punch down the dough and divide it into two equal portions. Roll each portion into a circle or rectangle, depending on your preference.
7. Transfer the dough to a pizza stone or baking sheet and add your favorite toppings.
8. Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly and browned.

4. Sourdough Biscuits

For a quick and easy baked good, sourdough biscuits are a fantastic option. They’re soft, flaky, and have just the right amount of tang from the sourdough discard.

Sourdough Biscuits Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 3/4 cup buttermilk

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the sourdough discard and buttermilk just until the dough comes together.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown.

5. Sourdough Quick Bread

Quick breads are another delightful way to use up your sourdough discard. Whether you prefer sweet or savory flavors, sourdough discard adds depth and complexity to the bread’s taste.

Sourdough Banana Bread Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• Optional: 1/2 cup chopped nuts 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 bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the melted butter and brown sugar until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract, mashed bananas, and sourdough discard.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
7. If using, fold in the nuts or chocolate chips.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Sourdough Dumplings

Sourdough discard can also be used to make tender, fluffy dumplings that are perfect for adding to soups or stews.

Sourdough Dumplings Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 1/2 cup milk

Instructions:

1. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
2. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Stir in the sourdough discard and milk just until the dough comes together.
4. Drop spoonfuls of dough onto simmering soup or stew, cover, and cook for 10-12 minutes, or until the dumplings are cooked through.

7. Sourdough Brownies

For those with a sweet tooth, sourdough discard can be used to create decadent, fudgy brownies. The tang from the discard complements the richness of the chocolate, resulting in a truly indulgent treat.

Sourdough Brownies Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or chopped chocolate

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, mix together the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract and sourdough discard.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
7. Fold in the chocolate chips or chopped chocolate.
8. Pour the batter into the prepared baking pan and smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Allow the brownies to cool completely in the pan before cutting into squares.

8. Sourdough English Muffins

Sourdough discard can be used to make delicious homemade English muffins, which are perfect for breakfast or as the base for sandwiches.

Sourdough English Muffins Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup milk, warmed
• 2 tablespoons butter, melted
• 1 teaspoon instant yeast
• Cornmeal, for dusting

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, baking soda, and instant yeast.
2. Add the sourdough discard, warm milk, and melted butter, and mix 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 it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Turn the dough out onto a floured surface and roll it out to 1/2-inch thickness.
6. Use a round cutter to cut out muffins, then dust each one with cornmeal.
7. Heat a griddle or frying pan over medium heat and cook the muffins for 7-8 minutes on each side, or until golden brown and cooked through.
8. Split the muffins open with a fork and toast them before serving.

9. Sourdough Pretzels

Sourdough discard can be used to make soft, chewy pretzels that are perfect for snacking or serving with mustard.

Sourdough Pretzels Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon melted butter
• 1 teaspoon instant yeast
• Baking soda and water for boiling
• Coarse salt for sprinkling

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. Add the sourdough discard, warm water, and melted butter, and mix 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 it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope and shape it into a pretzel.
7. Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil the pretzels for 30 seconds each, then transfer them to the prepared baking sheet.
8. Sprinkle the pretzels with coarse salt and bake for 12-15 minutes, or until golden brown.

10. Sourdough Cinnamon Rolls

Sourdough discard adds a delightful tang to sweet, sticky cinnamon rolls, making them a perfect treat for breakfast or dessert.

Sourdough Cinnamon Rolls Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon instant yeast
• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup unsalted butter, softened
• Cream cheese frosting (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. Add the sourdough discard, warm milk, and melted butter, and mix 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 it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Turn the dough out onto a floured surface and roll it out into a large rectangle.
6. Spread the softened butter over the dough, then sprinkle with brown sugar and cinnamon.
7. Roll the dough up tightly, starting from one long side, and cut it into 12 equal pieces.
8. Place the rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
9. Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown.
10. Allow the rolls to cool slightly before frosting with cream cheese icing, if desired.

Creative and Unconventional Uses for Sourdough Discard

Beyond the realm of baking, there are plenty of creative and unconventional ways to use sourdough discard in your cooking.

11. Sourdough Discard Flatbreads

Sourdough discard can be used to make simple and quick flatbreads, perfect for wraps, pizzas, or as a side to your favorite dishes.

Sourdough Flatbreads Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup water
• 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine the flour, salt, water, and olive oil with the sourdough discard until a dough forms.
2. Knead the dough briefly on a lightly floured surface until smooth.
3. Divide the dough into 6-8 portions and roll each one out into a thin circle.
4. Heat a dry skillet over medium heat and cook each flatbread for 2-3 minutes on each side, or until lightly browned and cooked through.

12. Sourdough Pasta

Yes, you can even use sourdough discard to make fresh pasta! The discard adds a subtle tang to the dough, making for a unique and delicious pasta experience.

Sourdough Pasta Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, mix together the flour and salt.
2. Make a well in the center of the flour and add the sourdough discard and eggs.
3. Mix together with a fork until a dough forms, then knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.
5. Roll out the dough using a pasta machine or rolling pin, and cut it into your desired shape.
6. Cook the pasta in boiling salted water for 2-3 minutes, or until al dente.

13. Sourdough Discard in Soup

Sourdough discard can also be used to thicken soups and stews, adding a rich and tangy depth of flavor. Simply whisk in a few tablespoons of discard into your soup towards the end of cooking, and let it simmer until the soup thickens to your desired consistency.

14. Sourdough Cake Batter

For a unique twist on your favorite cake recipes, try adding sourdough discard to the batter. The tangy flavor complements sweet cakes beautifully, creating a more complex and satisfying taste.

Sourdough Chocolate Cake Recipe:

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Stir in the sourdough discard and buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in the boiling water until the batter is smooth.
7. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

15. Sourdough Discard in Marinades

The tangy nature of sourdough discard makes it a great addition to marinades for meats and vegetables. It helps to tenderize the meat while infusing it with a subtle sour flavor that complements a wide range of dishes.

16. Sourdough Onion Rings

For a crunchy, tangy twist on classic onion rings, try using sourdough discard in the batter. The discard adds a depth of flavor that pairs perfectly with the sweetness of the onions.

Sourdough Onion Rings Recipe:

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 large egg
• 1/2 cup milk
• 2 large onions, sliced into rings
• Oil for frying

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and paprika.
2. In a separate bowl, beat together the egg, milk, and sourdough discard.
3. Dip each onion ring into the flour mixture, then into the discard mixture, and back into the flour mixture.
4. Heat the oil in a deep fryer or large skillet to 350°F (175°C).
5. Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Drain on paper towels and serve hot.

17. Sourdough Discard Tortillas

Homemade tortillas with sourdough discard are soft, flavorful, and perfect for tacos, wraps, or quesadillas.

Sourdough Tortillas Recipe:

Ingredients:

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 3/4 cup warm water

Instructions:

1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Add the sourdough discard, vegetable oil, and warm water, and mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Divide the dough into 12 equal portions and roll each one into a thin circle.
5. Heat a dry skillet over medium heat and cook each tortilla for 1-2 minutes on each side, or until lightly browned.

As you’ve seen, the possibilities for using sourdough discard are nearly endless. From breakfast staples like pancakes and waffles to savory snacks like crackers and pretzels, and even sweet treats like brownies and cinnamon rolls, your sourdough discard is a versatile ingredient that can enhance a wide range of recipes. The next time you’re faced with the question, What can I use my sourdough discard for? you’ll have plenty of delicious ideas to choose from.

By incorporating sourdough discard into your cooking and baking, you’re not only reducing waste but also adding depth and flavor to your dishes. So go ahead and experiment with these recipes, and discover just how much potential lies in that humble sourdough discard.