If you’re in a rhythm of baking sourdough bread—whether daily, weekly or even less frequently—there’s a pretty high chance that you’ve got a jar of leftover starter in your fridge. You’re conflicted. You don’t want to waste the good stuff… but you also don’t want to be the next star of TLC’s Hoarding: Buried Alive discard edition.
Well, we’ve got a solution for you. Our simple sourdough discard recipes have entered the chat! Learn how to reduce food waste by using your excess starter to make crackers, crepes, pancakes, baked goods and granola from your leftover fermented gold. But first, a couple things:
What is sourdough discard?
Sourdough discard is a byproduct of the sourdough-making process. It’s the portion of sourdough starter that’s removed before a feeding to make room for adding fresh flour and water. The discard is excess starter that’s not used to make new dough. Thankfully it can be used in lots of other recipes to add a slightly tangy flavor—depending on how much you use.
Is sourdough discard good for you?
Sourdough discard is rich in beneficial bacteria, including lactic acid and yeasts, which act as probiotics. These bacteria can improve gut health by promoting the growth of beneficial gut microbes. Adding discard to baked goods can enhance the nutritional value as it adds fiber, vitamins (especially B vitamins) and minerals, such as iron.
4 Sourdough Discard Recipes
Sourdough Discard Granola
Add sourdough discard to your favorite granola recipe! When preparing the wet ingredients, add in ¼ cup sourdough discard and whisk until thoroughly combined. Mixture should be thick. Complete the remaining steps according to recipe instructions.
Sourdough discard crackers
Thin, crispy and delicious with a hint of tang, sourdough discard crackers are mildly addictive. All you need is 3/4 cup discard, se salt, your preferred butter (any dairy-free option totally works!) and dried herbs (we recommend an Italian blend—or simply just rosemary—with paprika).
- Preheat oven to 325 degrees F.
- In mixing bowl, melt 2 tablespoons butter.
- Mix in ¾ cup sourdough discard, plus ¼ teaspoon fine sea salt and 2 tablespoons dried herbs.
- Line baking pan with parchment paper or reusable silicone sheet. Pour mixture onto pan and use a rubber spatula to spread into a thin, even layer.
- Bake for 10 minutes. Remove from oven and use a super-sharp knife perforate cracker sheet into squares. Bake for another 20-50 minutes or until golden brown (do not overbake). Once cooled, gently break into squares. Store in airtight container at room temperature. Serve with hummus or your favorite dips. We love ‘em on a nice charcuterie board.
Sourdough discard pancakes
This can be as simple as adding ½ cup sourdough discard (give or take) to your favorite pancake recipe. Or, you can follow this one below:
Ingredients:
3/4 cup all-purpose flour
2 Tbsp. coconut sugar
1 Tbsp. baking powder
1/2 cup sourdough discard
1 Tbsp. coconut oil
1/2 cup dairy-free milk (oat, almond, cashew, coconut, etc.)
1/3 cup applesauce
Pinch salt
Directions:
1. In bowl, combine flour, coconut sugar, baking powder and salt.
2. In another bowl, combine discard, coconut oil, milk and applesauce. Pour into dry mixture and stir until smooth and fully incorporated. Note: Do not overmix—a few lumps are OK.
3. Lightly coat frying pan with a coconut oil and heat over medium-high. Pour in 1/3 cup batter and cook for around 3 minutes on both sides until golden. Adjust temperature as need. Serve with pure maple syrup and fresh fruit.
Sourdough discard pizza crust
This recipe is great for evenings when quick dinner prep is key. This recipe calls for active starter—so use the good bubbly starter that’s left over after feeding. Prepare for a warm and crunchy crust boasting with a tasty, complex tangy flavor.
Ingredients:
1-1/2 cups active sourdough starter
1-1/2 cups all-purpose flour
1 Tbsp. olive oil
1 tsp. salt
Directions:
1. In bowl, combine starter, flour, olive oil and salt until mixture forms a ball shape. Set aside to for 30 minutes.
2. Preheat oven to 500 degrees F. Lightly flour work surface, then roll out dough into rectangle shape until it’s virtually the same size as your baking pan. Transfer to pan. Bake for around 7 minutes or until golden.
3. Remove from oven and lightly brush crust with olive oil, then top with sauce and prefer toppings. Return to oven for several minutes until ready.
Looking for more fermented foods recipes? Check out our Fermentation For Beginners Guide: How to Make Tangy, Healthful Veggies—plus try Simple Homemade Sauerkraut, Maple Turmeric Lemonade with Ginger and more!
Featured Products
