Sourdough discard sits in the fridge and waits for a job. Instead of tossing it out, turn it into pancakes, crackers, bread, and even dessert. Sourdough discard recipes give your kitchen a tangy flavor boost and cut down on food waste at the same time.
From breakfast to snacks to dinner, this list of 31 sourdough discard recipes covers every meal of the day. Grab your jar of extra starter and start baking something new tonight.
31 Sourdough Discard Recipes So Nothing Goes to Waste
1. Sourdough Discard Pancakes
Fluffy on the inside and golden on the outside, sourdough discard pancakes bring a mild tang to your weekend breakfast. The batter comes together fast and the flavor beats regular pancakes by a wide margin. Kids and adults both ask for seconds.
Ingredients
- 1 cup sourdough discard
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
Instructions
- Whisk flour, sugar, baking soda, and salt in a bowl
- Add sourdough discard, egg, milk, and melted butter
- Stir until just combined, do not overmix
- Heat a griddle over medium heat and grease lightly
- Pour batter in small rounds and cook until bubbles form
- Flip and cook the other side until golden
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 6g |
| Carbs | 30g |
| Fat | 7g |
For recipe: [Sourdough Discard Pancakes]
2. Sourdough Discard Waffles
Crispy edges and a soft center make sourdough discard waffles a breakfast winner. The overnight rest lets the flavor deepen, so morning prep takes only minutes. Top with fruit or syrup and enjoy a warm, tangy bite.
Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 1 egg
- 3/4 cup milk
- 3 tablespoons melted butter
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Mix discard, flour, milk, and egg in a large bowl
- Rest the batter for 30 minutes or overnight in the fridge
- Stir in melted butter, sugar, baking soda, and salt right before cooking
- Preheat the waffle iron and grease it well
- Pour batter and cook until steam slows and the waffle turns golden
- Serve right away with your favorite toppings
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Protein | 7g |
| Carbs | 28g |
| Fat | 10g |
For recipe: [Sourdough Discard Waffles]
3. Sourdough Discard Doughnuts
Fluffy and lightly fried, sourdough discard doughnuts make a weekend treat worth waking up for. Rolling them in cinnamon sugar right after frying gives them a warm, sweet coating. Best eaten fresh within the hour.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1/4 cup sugar
- 1 teaspoon yeast
- 1/2 cup warm milk
- 1 egg
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- Oil for frying
- Cinnamon sugar for coating
Instructions
- Mix yeast, sugar, and warm milk and let sit for 5 minutes
- Add discard, flour, egg, melted butter, and salt
- Knead into a soft dough and let rise for 1 hour
- Roll out and cut into doughnut shapes
- Fry in hot oil for 2 minutes per side until golden
- Roll warm doughnuts in cinnamon sugar
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Protein | 4g |
| Carbs | 34g |
| Fat | 12g |
For recipe: [Sourdough Discard Doughnuts]
4. Sourdough Discard Pizza Dough
Chewy, bubbly, and packed with flavor, sourdough discard pizza dough turns a plain pizza night into something special. The discard adds tang that pairs well with rich toppings. Stretch it thin for a crisp crust or thick for a soft bite.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon yeast
Instructions
- Mix yeast, sugar, and warm water and let sit for 5 minutes
- Add discard, flour, olive oil, and salt
- Knead the dough for 8 minutes until smooth
- Cover and let rise for 1 to 2 hours
- Punch down and stretch onto a pizza pan
- Add toppings and bake at 475°F for 12 to 15 minutes
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Protein | 8g |
| Carbs | 45g |
| Fat | 5g |
For recipe: [Sourdough Discard Pizza Dough]
5. Sourdough Discard Pretzels
Soft, chewy, and slightly tangy, sourdough discard pretzels give the classic snack a homemade upgrade. A quick baking soda bath gives them that signature brown crust. Serve warm with mustard or cheese sauce.
Ingredients
- 1 cup sourdough discard
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1/4 cup baking soda
- 4 cups water for boiling
- Coarse salt for topping
Instructions
- Mix discard, flour, sugar, salt, and warm water into a dough
- Knead until smooth and let rest for 1 hour
- Divide into ropes and shape into pretzels
- Boil water with baking soda and dip each pretzel for 20 seconds
- Place on a baking sheet and sprinkle with coarse salt
- Bake at 425°F for 12 to 15 minutes until deep brown
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Protein | 5g |
| Carbs | 36g |
| Fat | 2g |
For recipe: [Sourdough Discard Pretzels]
6. Sourdough Discard Banana Bread
Moist, sweet, and rich with banana flavor, sourdough discard banana bread makes good use of ripe bananas and extra starter. The tang from the discard balances the sweetness of the fruit. Slice it thick for breakfast or dessert.
Ingredients
- 1 cup sourdough discard
- 3 ripe bananas mashed
- 1 3/4 cups flour
- 3/4 cup sugar
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mash bananas in a large bowl
- Add discard, melted butter, sugar, eggs, and vanilla
- Stir in flour, baking soda, and salt until combined
- Pour batter into a greased loaf pan
- Bake at 350°F for 55 to 60 minutes
- Cool in the pan for 10 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbs | 38g |
| Fat | 9g |
For recipe: [Sourdough Discard Banana Bread]
7. Sourdough Discard Chocolate Cake
Rich, dense, and full of chocolate flavor, sourdough discard chocolate cake surprises everyone who tries it. The starter adds moisture and a subtle depth that plain cakes lack. Frost it or dust it with powdered sugar.
Ingredients
- 1 cup sourdough discard
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup hot water
Instructions
- Whisk flour, cocoa powder, sugar, baking soda, and salt in a bowl
- Add discard, eggs, buttermilk, and oil and mix well
- Slowly stir in hot water until the batter turns smooth
- Pour into two greased cake pans
- Bake at 350°F for 30 to 35 minutes
- Cool fully before frosting
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 kcal |
| Protein | 5g |
| Carbs | 48g |
| Fat | 11g |
For recipe: [Sourdough Discard Chocolate Cake]
8. Sourdough Discard Brownies
Fudgy, chewy, and packed with chocolate, sourdough discard brownies use extra starter to build a dense texture. The discard replaces some flour and keeps every bite soft. A sprinkle of sea salt on top adds a nice contrast.
Ingredients
- 1/2 cup sourdough discard
- 1/2 cup flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup melted butter
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Mix melted butter, sugar, and cocoa powder in a bowl
- Add eggs and discard and stir well
- Fold in flour, salt, and chocolate chips
- Pour batter into a greased baking pan
- Bake at 350°F for 25 to 28 minutes
- Cool before cutting into squares
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbs | 30g |
| Fat | 10g |
For recipe: [Sourdough Discard Brownies]
9. Sourdough Discard Cinnamon Rolls
Soft, gooey, and swirled with cinnamon sugar, sourdough discard cinnamon rolls make a weekend brunch feel like a treat. The tang from the starter cuts through the sweetness in a nice way. A cream cheese glaze finishes them off.
Ingredients
- 1 cup sourdough discard
- 3 cups flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon salt
- 2 teaspoons yeast
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
Instructions
- Mix yeast with warm milk and let sit for 5 minutes
- Add discard, flour, sugar, melted butter, egg, and salt
- Knead until smooth and let rise for 1 hour
- Roll out the dough and spread with brown sugar and cinnamon
- Roll up, slice, and place in a baking pan
- Bake at 350°F for 25 minutes and glaze once cool
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 6g |
| Carbs | 52g |
| Fat | 9g |
For recipe: [Sourdough Discard Cinnamon Rolls]
10. Sourdough Discard Biscuits
Flaky, buttery, and quick to make, sourdough discard biscuits pair well with breakfast or dinner. The starter adds a light tang that plain biscuits miss. Serve them warm with butter or gravy.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/2 cup milk
Instructions
- Whisk flour, baking powder, and salt in a bowl
- Cut cold butter into the flour until crumbly
- Add discard and milk and stir until a soft dough forms
- Pat the dough out and cut into rounds
- Place on a baking sheet close together
- Bake at 425°F for 15 to 18 minutes until golden
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 4g |
| Carbs | 24g |
| Fat | 10g |
For recipe: [Sourdough Discard Biscuits]
11. Sourdough Discard Tortillas
Soft and pliable, sourdough discard tortillas beat store bought ones by a mile. The starter gives a slight tang and keeps the tortillas soft even after cooling. Use them for tacos, wraps, or quesadillas.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 cup oil
- 1/2 cup warm water
Instructions
- Mix flour and salt in a bowl
- Add discard, oil, and warm water and knead into a dough
- Rest the dough for 20 minutes covered
- Divide into balls and roll each one thin
- Cook on a hot dry skillet for 1 minute per side
- Stack under a towel to stay soft
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbs | 22g |
| Fat | 5g |
For recipe: [Sourdough Discard Tortillas]
12. Sourdough Discard Flatbread
Chewy and charred at the edges, sourdough discard flatbread cooks fast on a hot pan. A brush of olive oil and herbs turns plain dough into something you crave. Serve alongside dips or grilled meat.
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 cup yogurt
- 2 tablespoons olive oil
- Chopped herbs for topping
Instructions
- Mix discard, flour, salt, yogurt, and olive oil into a dough
- Knead until smooth and rest for 30 minutes
- Divide into balls and roll each one flat
- Heat a dry skillet over medium high heat
- Cook each flatbread for 2 minutes per side
- Brush with oil and sprinkle herbs before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbs | 26g |
| Fat | 6g |
For recipe: [Sourdough Discard Flatbread]
13. Sourdough Discard Naan
Pillowy and slightly charred, sourdough discard naan brings restaurant quality bread to your own kitchen. The discard adds tang and helps the dough turn soft on the inside. Brush with garlic butter right off the pan.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1/2 cup yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 clove garlic minced
Instructions
- Mix discard, flour, yogurt, baking powder, and salt into a dough
- Knead until smooth and rest for 1 hour
- Divide into balls and roll each one into an oval
- Cook on a hot skillet for 2 minutes per side until bubbly
- Mix melted butter with minced garlic
- Brush over warm naan before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbs | 30g |
| Fat | 7g |
For recipe: [Sourdough Discard Naan]
14. Sourdough Discard Pasta
Silky and tender, sourdough discard pasta gives homemade noodles a subtle tang that pairs well with rich sauces. Rolling the dough thin creates a delicate bite that cooks in minutes. Fresh herbs finish the dish nicely.
Ingredients
- 1/2 cup sourdough discard
- 2 cups flour
- 3 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Mix flour and salt on a clean surface
- Make a well and add discard, eggs, and olive oil
- Knead until smooth and let rest for 30 minutes
- Roll the dough thin with a pasta machine or rolling pin
- Cut into strips of your chosen shape
- Boil in salted water for 2 to 3 minutes
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 8g |
| Carbs | 38g |
| Fat | 4g |
For recipe: [Sourdough Discard Pasta]
15. Sourdough Discard Bagels
Chewy and dense, sourdough discard bagels bring bakery quality bread home without much effort. Boiling the dough before baking gives them that classic shine and bite. Top with sesame seeds or eat plain with cream cheese.
Ingredients
- 1 cup sourdough discard
- 3 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 tablespoon honey for boiling water
- Sesame seeds for topping
Instructions
- Mix yeast with warm water and sugar and let sit for 5 minutes
- Add discard, flour, and salt and knead until smooth
- Let rise for 1 hour then shape into rings
- Boil water with honey and cook each bagel for 1 minute per side
- Place on a baking sheet and sprinkle with seeds
- Bake at 425°F for 20 to 22 minutes
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 kcal |
| Protein | 8g |
| Carbs | 50g |
| Fat | 2g |
For recipe: [Sourdough Discard Bagels]
16. Sourdough Discard English Muffins
Craggy and full of nooks, sourdough discard English muffins toast up crisp on the outside and soft inside. Cooking them on a griddle instead of the oven gives that classic texture. Split and toast before adding butter or jam.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Cornmeal for dusting
Instructions
- Mix discard, flour, milk, sugar, and salt into a soft dough
- Cover and let rest for 4 hours or overnight
- Stir in baking soda right before cooking
- Dust a griddle with cornmeal and heat over low
- Cook muffins for 8 minutes per side until fully set
- Cool then split with a fork before toasting
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Protein | 6g |
| Carbs | 34g |
| Fat | 2g |
For recipe: [Sourdough Discard English Muffins]
17. Sourdough Discard Crepes
Thin and delicate, sourdough discard crepes work well for both sweet and savory fillings. The batter comes together in one bowl and cooks in under two minutes per crepe. Fill with fruit, cheese, or ham for a quick meal.
Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 2 eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 pinch salt
Instructions
- Whisk all ingredients together until smooth
- Let the batter rest for 15 minutes
- Heat a nonstick pan over medium heat
- Pour a thin layer of batter and swirl to coat the pan
- Cook for 1 minute per side until light golden
- Fill and fold as you like
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 5g |
| Carbs | 20g |
| Fat | 6g |
For recipe: [Sourdough Discard Crepes]
18. Sourdough Discard Fritters
Crisp on the outside and soft inside, sourdough discard fritters make a good snack or side dish. Adding shredded vegetables gives them extra flavor and texture. Serve hot with a dipping sauce.
Ingredients
- 1 cup sourdough discard
- 1 cup shredded zucchini or corn
- 1/2 cup flour
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
Instructions
- Squeeze extra water out of shredded vegetables
- Mix discard, vegetables, flour, egg, salt, and pepper
- Heat oil in a skillet over medium heat
- Drop spoonfuls of batter into the hot oil
- Fry for 3 minutes per side until golden
- Drain on paper towels before serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Protein | 4g |
| Carbs | 20g |
| Fat | 8g |
For recipe: [Sourdough Discard Fritters]
19. Sourdough Discard Dumplings
Soft and pillowy, sourdough discard dumplings soak up broth and sauce in the best way. Steaming them keeps the texture light instead of dense. Add them to soup or serve alongside braised meat.
Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1/4 cup milk
Instructions
- Mix flour, baking powder, and salt in a bowl
- Add discard, melted butter, and milk and stir gently
- Drop spoonfuls of dough onto simmering soup or broth
- Cover the pot and cook for 15 minutes without lifting the lid
- Check that dumplings are firm and cooked through
- Serve right away in the broth
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Protein | 3g |
| Carbs | 20g |
| Fat | 5g |
For recipe: [Sourdough Discard Dumplings]
20. Sourdough Discard Chocolate Chip Cookies
Chewy in the middle and crisp at the edges, sourdough discard chocolate chip cookies bring a bakery style bite to your kitchen. The starter adds moisture and a slight tang under the sweetness. Warm cookies with melted chocolate chips are hard to beat.
Ingredients
- 1/2 cup sourdough discard
- 2 1/4 cups flour
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Cream butter with brown sugar and white sugar
- Add eggs and discard and mix well
- Stir in flour, baking soda, and salt
- Fold in chocolate chips
- Scoop dough onto a baking sheet
- Bake at 350°F for 10 to 12 minutes
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Protein | 3g |
| Carbs | 32g |
| Fat | 11g |
For recipe: [Sourdough Discard Chocolate Chip Cookies]
21. Sourdough Discard Granola Bars
Chewy and packed with oats, sourdough discard granola bars make a smart grab and go snack. Mixing in nuts and dried fruit gives them extra crunch and sweetness. Store in the fridge for a firmer bite.
Ingredients
- 1/2 cup sourdough discard
- 2 cups rolled oats
- 1/2 cup honey
- 1/4 cup peanut butter
- 1/2 cup dried fruit
- 1/4 cup chopped nuts
- 1/4 teaspoon salt
Instructions
- Warm honey and peanut butter together until smooth
- Stir in discard and mix well
- Add oats, dried fruit, nuts, and salt
- Press the mixture firmly into a lined baking pan
- Bake at 325°F for 20 minutes
- Cool fully before cutting into bars
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 5g |
| Carbs | 28g |
| Fat | 8g |
For recipe: [Sourdough Discard Granola Bars]
22. Sourdough Discard Zucchini Bread
Moist and lightly spiced, sourdough discard zucchini bread hides a vegetable inside a treat everyone enjoys. Shredded zucchini keeps the crumb soft while the starter adds depth. Slice thick for breakfast or a snack.
Ingredients
- 1 cup sourdough discard
- 2 cups shredded zucchini
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Squeeze extra water out of shredded zucchini
- Mix discard, oil, sugar, and eggs in a bowl
- Stir in flour, cinnamon, baking soda, and salt
- Fold in zucchini until evenly combined
- Pour into a greased loaf pan
- Bake at 350°F for 55 to 60 minutes
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 4g |
| Carbs | 34g |
| Fat | 9g |
For recipe: [Sourdough Discard Zucchini Bread]
23. Sourdough Discard Focaccia
Dimpled and golden, sourdough discard focaccia soaks up olive oil and gets crisp at the edges. Fresh rosemary and flaky salt on top turn it into a snack on its own. Serve alongside soup or as a sandwich base.
Ingredients
- 1 cup sourdough discard
- 3 cups flour
- 1 1/4 cups warm water
- 1 teaspoon yeast
- 2 teaspoons salt
- 1/4 cup olive oil
- Fresh rosemary and flaky salt for topping
Instructions
- Mix yeast with warm water and let sit for 5 minutes
- Add discard, flour, and salt and stir into a shaggy dough
- Cover and let rise for 2 hours
- Pour dough into an oiled pan and press out with fingers
- Dimple the top, drizzle with oil, and add rosemary and salt
- Bake at 425°F for 25 minutes until golden
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 5g |
| Carbs | 36g |
| Fat | 6g |
For recipe: [Sourdough Discard Focaccia]
24. Sourdough Discard Breadsticks
Soft and buttery, sourdough discard breadsticks pair well with pasta or soup. Brushing them with garlic butter right after baking adds extra flavor. Kids love pulling them apart at the table.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 1 teaspoon salt
- 2 tablespoons melted butter
- 1 clove garlic minced
Instructions
- Mix yeast, sugar, and warm water and let sit for 5 minutes
- Add discard, flour, and salt and knead into a dough
- Let rise for 1 hour then divide into ropes
- Place ropes on a baking sheet and let rest for 15 minutes
- Bake at 400°F for 15 minutes until golden
- Brush with garlic butter right after baking
| Nutrient | Amount per serving |
|---|---|
| Calories | 170 kcal |
| Protein | 4g |
| Carbs | 28g |
| Fat | 5g |
For recipe: [Sourdough Discard Breadsticks]
25. Sourdough Discard Cheese Crackers
Sharp and crunchy, sourdough discard cheese crackers taste far better than the boxed kind. Shredded cheddar gives them a bold flavor in every bite. Pack them in a lunch box or serve at a party.
Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 1 cup shredded cheddar cheese
- 4 tablespoons cold butter cubed
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Instructions
- Pulse flour, butter, cheese, salt, and paprika until crumbly
- Add discard and mix until a dough forms
- Roll the dough thin between two sheets of parchment
- Cut into small squares with a knife or cutter
- Place on a baking sheet and prick each cracker with a fork
- Bake at 350°F for 15 to 18 minutes until crisp
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Protein | 3g |
| Carbs | 10g |
| Fat | 6g |
For receipe: [Sourdough Discard Cheese Crackers]
26. Sourdough Discard Corn Muffins
Soft and slightly sweet, sourdough discard corn muffins bring a tangy twist to a classic side dish. Cornmeal gives them a nice crumble while the starter keeps them moist. Serve warm alongside chili or soup.
Ingredients
- 1 cup sourdough discard
- 1 cup cornmeal
- 1 cup flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup melted butter
- 1/2 cup milk
Instructions
- Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl
- Add discard, eggs, melted butter, and milk
- Stir until just combined
- Pour batter into a greased muffin tin
- Bake at 400°F for 16 to 18 minutes
- Cool for 5 minutes before removing from the tin
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbs | 32g |
| Fat | 7g |
For recipe: [Sourdough Discard Corn Muffins]
27. Sourdough Discard Apple Cake
Soft and spiced, sourdough discard apple cake fills the kitchen with a warm smell while it bakes. Chunks of apple stay tender inside a moist crumb. A dusting of powdered sugar finishes it off nicely.
Ingredients
- 1 cup sourdough discard
- 2 apples peeled and chopped
- 2 cups flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Mix discard, oil, sugar, and eggs in a bowl
- Stir in flour, cinnamon, baking soda, and salt
- Fold in chopped apples
- Pour batter into a greased baking pan
- Bake at 350°F for 45 to 50 minutes
- Cool before dusting with powdered sugar
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Protein | 4g |
| Carbs | 36g |
| Fat | 9g |
For recipe: [Sourdough Discard Apple Cake]
28. Sourdough Discard Pumpkin Bread
Dense and moist, sourdough discard pumpkin bread mixes fall spices with a tangy base for a cozy loaf. Pumpkin puree keeps every slice soft for days. Add walnuts or chocolate chips for extra texture.
Ingredients
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Mix discard, pumpkin puree, oil, sugar, and eggs in a bowl
- Stir in flour, cinnamon, nutmeg, baking soda, and salt
- Pour batter into a greased loaf pan
- Bake at 350°F for 55 to 60 minutes
- Test with a toothpick for doneness
- Cool in the pan for 10 minutes before slicing
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 4g |
| Carbs | 34g |
| Fat | 9g |
For recipe: [Sourdough Discard Pumpkin Bread]
29. Sourdough Discard Garlic Knots
Soft, buttery, and full of garlic flavor, sourdough discard garlic knots make a great side for pasta night. Tying the dough into knots gives them a fun shape and extra surface for the garlic butter. Serve them warm right out of the oven.
Ingredients
- 1 cup sourdough discard
- 2 cups flour
- 1 teaspoon yeast
- 3/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons melted butter
- 2 cloves garlic minced
- Chopped parsley for topping
Instructions
- Mix yeast, sugar, and warm water and let sit for 5 minutes
- Add discard, flour, and salt and knead into a dough
- Let rise for 1 hour then divide into ropes
- Tie each rope into a simple knot
- Bake at 400°F for 15 minutes until golden
- Brush with garlic butter and parsley right after baking
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbs | 28g |
| Fat | 6g |
For recipe: [Sourdough Discard Garlic Knots]
30. Sourdough Discard Crackers
Thin, crunchy, and full of flavor, sourdough discard crackers make a great snack with cheese or dip. Rolling the dough thin gives you a light, crisp bite every time. Salt on top adds a savory finish.
Ingredients
- 1 cup sourdough discard
- 1 cup flour
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Flaky salt for topping
Instructions
- Mix discard, flour, olive oil, salt, and garlic powder into a dough
- Roll the dough out very thin on parchment paper
- Score into squares with a pizza cutter
- Sprinkle flaky salt over the top
- Bake at 350°F for 20 to 25 minutes until crisp
- Cool fully before breaking apart
| Nutrient | Amount per serving |
|---|---|
| Calories | 90 kcal |
| Protein | 2g |
| Carbs | 12g |
| Fat | 4g |
For recipe: [Sourdough Discard Crackers]
31. Sourdough Discard Cinnamon Sugar Chips
Crisp and sweet, sourdough discard cinnamon sugar chips turn extra tortillas or flatbread scraps into a fun snack. Baking instead of frying keeps them light and easy to make in a big batch. Serve with fruit dip or eat plain.
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 2 tablespoons cinnamon sugar for topping
Instructions
- Mix discard, flour, sugar, and salt into a dough
- Roll the dough out thin
- Cut into triangles or strips
- Brush with melted butter
- Sprinkle cinnamon sugar over the top
- Bake at 350°F for 12 to 15 minutes until crisp
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbs | 24g |
| Fat | 5g |
For recipe: [Sourdough Discard Cinnamon Sugar Chips]
