7 Amazing Sourdough Discard Recipes You've Never Tried (But Should!)
Recipes in this Video
Sourdough discard quick bread is a creative way to utilize leftover sourdough starter, reducing waste while producing a delicious treat. This bread combines the tartness of lemon with the sweetness of blueberries, making it a delightful snack or breakfast item. It's a popular choice among home bakers looking to make the most of their sourdough projects, and variations abound with different fruits and flavorings.
Ingredients
- ●sourdough discard
- ●all-purpose flour
- ●sugar
- ●baking powder
- ●baking soda
- ●salt
- ●eggs
- ●butter
- ●milk
- ●vanilla extract
- ●fresh blueberries
- ●lemon zest
- ●lemon juice
Instructions
- 1Preheat the oven to 350°F (175°C) and grease a loaf pan.
- 2In a large bowl, combine sourdough discard, sugar, and melted butter until smooth.
- 3Add eggs one at a time, mixing well after each addition.
- 4Stir in milk and vanilla extract until fully incorporated.
- 5In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- 6Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 7Gently fold in blueberries, lemon zest, and lemon juice.
- 8Pour the batter into the prepared loaf pan, smoothing the top.
- 9Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 10Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- 11Let it cool completely before slicing.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option with similar texture.
milk
Healthier: almond milk
Cheaper: water
Almond milk offers a lower-calorie option, while water is a cost-saving substitute.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups sourdough discard
- ●1 cup shredded cheddar cheese
- ●1/2 cup cooked sausage, crumbled
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp cayenne pepper (optional)
- ●1 egg
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large mixing bowl, combine the sourdough discard, shredded cheddar cheese, crumbled sausage, and breadcrumbs.
- 3Add the chopped green onions, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using) to the mixture.
- 4Crack the egg into the bowl and mix all the ingredients together until well combined.
- 5Using your hands, form the mixture into small balls, about 1 inch in diameter.
- 6Place the sausage balls on a baking sheet lined with parchment paper, leaving some space between each ball.
- 7Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
Sourdough discard graham crackers are a creative way to utilize leftover sourdough starter, minimizing waste in the baking process. Traditionally, graham crackers are a sweet, crunchy snack often used in s'mores or as a base for desserts. This modern twist not only reduces food waste but also adds a unique tangy flavor from the sourdough. Today, these crackers are enjoyed by home bakers looking to incorporate sourdough into various recipes, making them a popular choice in the artisanal baking community.
Ingredients
- ●sourdough discard
- ●all-purpose flour
- ●brown sugar
- ●baking soda
- ●cinnamon
- ●salt
- ●butter
- ●honey
- ●vanilla extract
- ●water
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Line a baking sheet with parchment paper.
- 3In a mixing bowl, combine sourdough discard, all-purpose flour, brown sugar, baking soda, cinnamon, and salt.
- 4Mix until well combined and crumbly.
- 5Add melted butter, honey, vanilla extract, and water to the dry mixture.
- 6Stir until a dough forms.
- 7Transfer the dough to a lightly floured surface.
- 8Roll out the dough to about 1/8 inch thickness.
- 9Cut into desired shapes using a knife or cookie cutter.
- 10Place the cut crackers on the prepared baking sheet.
- 11Prick each cracker with a fork to prevent puffing during baking.
- 12Bake in the preheated oven for 12-15 minutes, until golden brown.
- 13Remove from the oven and let cool on a wire rack.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds a subtle flavor and is dairy-free.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
Techniques
Equipment
Also Known As
Originating from Italy, pasta made with sourdough discard is a creative way to utilize leftover starter, reducing waste while enhancing flavor. This dish reflects the Italian tradition of making pasta from scratch, a practice that emphasizes quality ingredients and technique. Today, sourdough pasta has gained popularity among home cooks and chefs alike, often featured in modern Italian cuisine.
Ingredients
- ●sourdough discard
- ●all-purpose flour
- ●eggs
- ●olive oil
- ●salt
- ●water
- ●black pepper
- ●parmesan cheese
- ●garlic
- ●fresh herbs
- ●vegetables
- ●meat (optional)
- ●red pepper flakes
- ●lemon zest
Instructions
- 1Combine sourdough discard and flour in a mixing bowl.
- 2Create a well in the center and add eggs, olive oil, and salt.
- 3Mix until a dough forms, adding water as needed to achieve a smooth consistency.
- 4Knead the dough on a floured surface for about 8-10 minutes until elastic.
- 5Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- 6Roll out the dough with a pasta machine or rolling pin to desired thickness.
- 7Cut into desired shapes (fettuccine, tagliatelle, etc.).
- 8Bring a large pot of salted water to a boil.
- 9Add the pasta and cook for 2-4 minutes until al dente, fresh pasta cooks quickly.
- 10In a skillet, heat olive oil and sauté garlic until fragrant.
- 11Add cooked pasta to the skillet along with vegetables or meat, if using.
- 12Toss to combine and heat through, adding pasta water if needed to loosen.
- 13Season with black pepper, red pepper flakes, and fresh herbs before serving.
- 14Serve with grated parmesan cheese and lemon zest on top.
Ingredient Alternatives
sourdough discard
Healthier: whole wheat flour
Cheaper: regular flour
Whole wheat flour adds fiber and nutrients.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup sourdough discard
- ●1/2 cup all-purpose flour
- ●1/4 cup water
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1 tbsp olive oil
- ●1/4 tsp garlic powder (optional)
- ●1/4 tsp cumin (optional)
Instructions
- 1In a mixing bowl, combine the sourdough discard, all-purpose flour, water, salt, baking powder, and optional spices (garlic powder and cumin).
- 2Mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour.
- 3Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into 4 equal pieces and shape each piece into a ball.
- 6Roll out each ball into a flat circle about 1/4 inch thick.
- 7Heat a skillet or griddle over medium-high heat and add a little olive oil if desired.
- 8Cook each naan for about 2-3 minutes on each side until golden brown and cooked through.
- 9Remove from the skillet and keep warm in a towel while you cook the remaining naans.
- 10Serve warm with your favorite dips or curries.
Equipment
Ingredients
- ●1 cup sourdough discard
- ●2 cups rolled oats
- ●1/2 cup honey or maple syrup
- ●1/2 cup peanut butter or almond butter
- ●1/2 cup chocolate chips
- ●1/4 cup chopped nuts (optional)
- ●1/4 cup dried fruit (optional)
- ●1/2 tsp vanilla extract
- ●1/2 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- 2In a large mixing bowl, combine the sourdough discard, honey (or maple syrup), peanut butter (or almond butter), vanilla extract, and salt. Mix until smooth.
- 3Add the rolled oats to the mixture and stir until well combined.
- 4Fold in the chocolate chips, chopped nuts, and dried fruit if using.
- 5Pour the mixture into the prepared baking pan and press it down firmly with a spatula or your hands to create an even layer.
- 6Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- 7Remove from the oven and let it cool in the pan for about 10 minutes.
- 8Once slightly cooled, lift the granola out of the pan using the parchment paper and let it cool completely on a wire rack.
- 9Once cooled, cut into bars or squares as desired.
- 10Store in an airtight container at room temperature for up to a week.
Equipment
Empanadas are a popular dish in many Latin American countries, often filled with various ingredients. This version uses sourdough discard, making it a creative way to reduce waste.
Ingredients
- ●2 cups sourdough discard
- ●1 lb ground beef
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1/2 cup bell pepper, diced
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●1 egg, beaten (for egg wash)
- ●1 tbsp olive oil
Instructions
- 1In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- 2Add minced garlic, ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned and cooked through, about 7-10 minutes.
- 3Stir in chopped cilantro and remove from heat. Let the filling cool slightly.
- 4Preheat the oven to 375°F (190°C).
- 5On a floured surface, roll out the sourdough discard to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter).
- 6Place a spoonful of the beef filling in the center of each circle.
- 7Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- 8Brush the tops of the empanadas with beaten egg for a golden finish.
- 9Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
- 10Remove from the oven and let cool slightly before serving.
Equipment
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