Those who are avid sourdough starter users, know that while doing so, you inevitably have to feed your starter and throw away some of the starter each time you feed it. With so many baked goods and other treats that can be made from starter, it feels pretty wrong to do so. In this case, you can use this guide to sourdough discard recipes to make some great baked treats while saving on waste. From pancakes to crackers and so much more! In this article, we will explain what sourdough discard is, what it can be used for.
What is Sourdough Discard, and Discard Process
In order to keep sourdough starter alive, you have to feed it every so often with some fresh flour and water. In order to keep the wild yeast healthy for the future, a portion of the starter must be removed for a new feeding. This portion is what people call Sourdough discard.
Why Do We Discard
When maintaining a sourdough starter, you must throw some of it away to keep it manageable. You also want to keep the starter healthy and active. Regularly throwing away some of the starter helps keep a good balance of yeast and bacteria, which helps improve the quality of the bread you make.
Is Sourdough Discard Still Usable?
It is safe to use for other purposes and is even a good ingredient to use in lots of recipes. While you probably won’t be able to use it to make a loaf of bread, you can get it a lot of good attributes to food. Instead of throwing it away, you can use it in a lot of recipes.
Benefits of Using Sourdough Discard
Reduces Food Waste
Many people don’t realize this, but one of the benefits of using sourdough discard is the reduction of food waste. Discard is a combination of flour and water. Instead of throwing it away and wasting money, you can use it to make some good food in your kitchen.
Adds Distinct Taste
The Sourdough discard contains a unique ingredient that can be described as only mildly tangy. While its tangy-ness might not be enough to alone improve a dish on its own, its unique composition means that leaving it alone for an extended period of time will reward the Sourdough discard with an even stronger and more pronounced tang. This is highly ideal for complex and varied recipes.
Nutritional Benefits
When phytic acid is present on the nutrient-dense side of a loaf of bread, it can become more accessible once the sourdough is finished fermenting. For this reason alone, recipes that incorporate sourdough discard will likely be as equally healthy as those that solely use regular flour, and will be more easily processed.
Adaptability
The sourdough discard and its unique ingredient can be used to prepare a wide range of foods be they sweet or savory for any course of a meal, breakfast, lunch, dinner, or even snacks.
Storing Sourdough Discard
Storing in the Fridge
When it comes to storing Sourdough Discard, the simplest method involves placing the discard in a container and keeping it in the fridge. After a week, you should consider swapping the discard with fresher Sourdough Discard, though it’s likely that the discard hasn’t spoiled even after a week.
Freezer Storage
You can also freeze your sourdough discard for longer storage. You can freeze it for three months in ice cube trays or in bags. When you are ready to use it, defrost in the fridge overnight or leave it at room temperature for a couple of hours.
Tips for Best Results
Label and Date: Using a marker, write the date on the container so you can keep track of how old the discard gets.
Use Clean Utensils: When replacing or taking out the discard, use a clean spoon so your discard doesn’t get contaminated.
Check for Freshness: When your discard has a bad smell or has mold, it is time to start a new batch.
Recipes using Sourdough Discards
1. Pancakes with Sourdough Discards
Needed:
- – 1 cup of your sourdough discard
- – One cup of all-purpose flour
- – One cup of milk
- – One egg
- – Two tablespoons of sugar
- – Two tablespoons of melted butter
- – One teaspoon of baking soda
- – One half teaspoon of salt
How To Prepare:
In the beginning, add the sourdough discard, flour, milk, egg, sugar, and melted butter to a large mixing bowl. Start mixing and then add the baking soda and salt. Stir until the mixture is just combined. Battering should look bubbly. Turn on your griddle to medium heat and add a bit of butter to the pan. For each pancake, pour a quarter cup of the mixture on the griddle and cook until bubbles start to appear on the top. Once you see the bubbles, flip the mixture over and let it cook until both sides are golden brown. You can top the pancakes with maple syrup, fresh berries, or any toppings of your liking.
2. Crackers with Sourdough Discard
Ingredients
- – 1 cup of any sourdough discard
- – 1/4 cup olive oil
- – 1 teaspoon salt
- – 1 teaspoon dried herbs (rosemary, thyme or Italian seasoning)
- – Optional: garlic powder, sesame seeds, everything bagel seasoning
Instructions
Preheat the oven to 350F (175C).In a mixing bowl, add the sourdough discard, olive oil, salt, and herbs. Mix well to combine. Using a spatula, spread the mixture evenly (and thinly) to a baking sheet lined with parchment paper.
If you want, you can sprinkle some sesame seeds or other toppings you like. Put it in the oven and bake for 20-25 minutes. The surface should be golden and crispy. Remove from the oven, and let it cool down completely. Once it’s cooled, break the sheet into pieces. You can store the crackers in an airtight container for up to a week
3. Banana Bread with Sourdough Discard
Ingredients:
- – Discard from Sourdough Starter – 1 cup
- – 3 ripe bananas
- – Butter – 1/3 cup
- – Sugar – 3/4 cup
- – 1 Egg
- – Vanilla Extract – 1 tsp
- – Baking Soda – 1 tsp
- – 1.5 cups Salt (pinch)
- – All-purpose flour
- – Optional: walnuts, chocolate chips
Instructions:
Start with making the Sourdough Discard Banana Bread. The first thing to do is to warm up the oven to 350 degrees F (175 degrees C). Prepare a 9 by 5 loaf pan which you can do by greasing the pan with any oil. To a large mixing bowl add the bananas. They need to be mashed so either using a masher or using a fork to get the mashed bananas which will be in the bowl.
Once the bananas are in the bowl, add the melted butter, sugar, the egg, sourdough discard, and the vanilla to the same bowl. That is the base of this recipe which is the Banana Bread with Sourdough Discard. Use a mixer now to combine everything and create a smooth batter in the bowl, once mixed well, add in the baking soda, the salt, and the flour. Mix it in but only until it is just combined. You do not want to overmix the batter.
If you want to make the banana bread a bit more delicious, you can add in some chocolate chips and/or walnuts. Once done mixing, pour the batter you just created into the pan and place it in the oven. Bake it for 55 to 65 minutes. You will know it is done when you can stick a toothpick in the center and it comes out clean. Once done, be sure to let it cool before trying to slice the delicious banana bread.
4. Pizza Dough made with Sourdough Discard
Ingredients
- – 1 cup sourdough discard
- – 2 1/2 cups flour (all-purpose)
- – 1 tsp of salt
- – 1 tsp of sugar
- – 1 tsp olive oil
- – 1/2 cup of water (warm)
- – 1 tsp instant yeast
Instructions
Mix together in a large bowl, the sourdough discard, flour, salt, sugar, olive oil, warm water, and yeast. If you do not like the instant yeast, go ahead and mix together the discard, flour, salt, sugar, olive oil, and the warm water and let it sit for a bit to rise with it, then add the yeast afterwards. Combine and then knead the dough for about 8-10 until the dough becomes smooth and elastic. Once 1-2 do rise and the dough doubles in size, deflate the dough and roll it out. Flour the surface and then add your toppings. Bake it in the oven at 450 degrees for about 12-15 minutes until the crust is a golden brown and the cheese is nice and melted.
5. Sourdough Discard Waffles
Ingredients
- – 1 cup sourdough discards
- – 1 cup all-purpose flour
- – 1 cup milk
- – 1 egg
- – 3 tablespoons melted butter
- – 1 teaspoon sugar
- – 2 tablespoons sugar
- – 1 teaspoon baking powder
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon salt
Instructions
Combine sourdough discard, flour, milk, egg, butter, and sugar in a bowl. Mix baking powder, baking soda, and salt until a smooth batter forms. Add all the ingredients and mix until all the ingredients are combined into a batter. Start your waffle maker and grease it. Once the batter is prepared, pour it in the waffle maker and cook until the top is no longer viscous. Once it turns a golden brown, it is ready. Butter, syrup, or fruits can be added on top to serve.
6. Flatbread with Sour Sourdough Discard
Ingredients
- – 1 cup of sourdough discard
- – 1 cup of all-purpose flour
- – 1/2 teaspoon salt
- – 2 tablespoons olive oil
- – Optional: garlic butter, fresh herbs
Instructions
Mix sourdough discard, salt, flour and olive oil in a bowl until a soft dough is formed. Divide dough into 4 parts and roll into a thin circle. On a medium-high heated skillet, cook the flatted for 2-3 minutes until golden and then flip and do the same for the other side. If desired, brush garlic butter and sprinkle fresh herbs on top. Serve the flatbreads warm with soups, salads, or dips.
Tips for Success with Sourdough Discard
Measure by Weight
For best results, spoilage your sourdough discard by weight instead of volume. This makes for a more consistent end product for your recipes.
Adjust Hydration
You may have to change your recipes if your starter is made with a different hydration level. If your discard seems very thick, add a touch of milk or water. If your discard is thinner, lessen the liquid.
Experiment and Have Fun
Sourdough discard is so versatile! Use it in muffins, biscuits, cakes, and even in fritters or pasta! Don’t be afraid to experiment.
For More Updates
Check out our website to find innovative ideas for using sourdough discard.
