What can I do with sourdough discard?

Sourdough discard can be used in a variety of recipes, from pancakes and waffles to cakes, cookies, and even crackers. It adds a unique tangy flavor and interesting texture.

Do I need to adjust baking times or temperatures when using sourdough discard?

Generally, you won't need to drastically change baking times. However, monitor your baked goods closely near the end as the extra moisture from the discard can sometimes affect browning.

Can I use sourdough discard straight from the fridge?

Yes, you can use sourdough discard straight from the fridge. There's no need to bring it to room temperature first. Just give it a good stir before incorporating into your recipe.

How long can I store sourdough discard in the fridge?

Sourdough discard can typically be stored in the refrigerator for up to two weeks. The longer it sits, the more sour the flavor will become.

Is sourdough discard different from active sourdough stater?

Yes. Sourdough discard is the portion of starter that is removed during feeding, as it has already exhausted its initial rise. Active starter is recently fed and ready for baking bread.

7 Quick Sourdough Discard Recipes: Easy & Delicious Secrets

Name: Quick Sourdough Discard Recipes: Easy Treats You'll Crave
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Varies per recipe see details
Cuisine: American
Ingredients: **Sourdough Discard Pancakes:**; 1 cup sourdough discard; 1 cup all purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1 cup milk; 2 tablespoons melted butter; **Sourdough Discard Crackers:**; 1 cup sourdough discard; 1/4 cup olive oil; 1/2 teaspoon salt; Optional: herbs, spices, cheese; **Sourdough Discard Chocolate Chip Cookies:**; 1 cup sourdough discard; 1/2 cup softened butter; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 egg; 1 teaspoon vanilla extract; 2 1/4 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups chocolate chips

Description

A collection of quick and easy sourdough discard recipes, perfect for using up that tangy byproduct from your sourdough starter.

Ingredients

Scale

**Sourdough Discard Pancakes:**
1 cup sourdough discard
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons melted butter
**Sourdough Discard Crackers:**
1 cup sourdough discard
1/4 cup olive oil
1/2 teaspoon salt
Optional: herbs, spices, cheese
**Sourdough Discard Chocolate Chip Cookies:**
1 cup sourdough discard
1/2 cup softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

**Sourdough Discard Pancakes:**
1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the egg, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve immediately with your favorite toppings.
**Sourdough Discard Crackers:**
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine sourdough discard, olive oil, and salt. Mix well.
3. Add any optional herbs, spices, or cheese.
4. Roll the dough out thinly on a lightly floured surface or between two sheets of parchment paper.
5. Cut into desired shapes (squares, rectangles, etc.).
6. Place on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
7. Let cool completely before serving.
**Sourdough Discard Chocolate Chip Cookies:**
1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until the edges are golden brown.
9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American

Nutrition

Calories: 150
Sugar: 8g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg