If you've been baking sourdough bread, you know the dilemma of sourdough discard all too well. Instead of tossing it out, you can turn that discard into delicious recipes that not only minimize waste but also improve your meals. Imagine starting your morning with fluffy pancakes or ending the day with a homemade pizza crust that's bursting with flavor. Each recipe offers a unique twist on traditional favorites, but the best part? There's a surprising variety that awaits you, and you might just find your new go-to dish among them.
Sourdough Pancakes
Sourdough pancakes are a delightful way to utilize your sourdough discard, resulting in fluffy, flavorful pancakes that are perfect for breakfast or brunch. The natural fermentation from the sourdough adds a slight tanginess that complements the sweetness of the pancakes beautifully.
Plus, they're easy to make and can be customized with your favorite add-ins like fruits, nuts, or chocolate chips. Get ready to enjoy a delicious stack of pancakes that makes the most out of your sourdough starter!
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- Optional: vanilla extract, berries, or chocolate chips
Instructions:
In a large mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, egg, and melted butter until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. If desired, fold in any optional add-ins like berries or chocolate chips.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown. Serve warm with your favorite toppings.
Extra Tips:
For the best texture, avoid overmixing the batter; a few lumps will guarantee your pancakes are light and fluffy.
You can adjust the thickness of the batter by adding a bit more milk if you prefer thinner pancakes.
To keep pancakes warm while cooking the rest of the batch, place them on a baking sheet in a low oven (around 200°F).
Finally, feel free to experiment with different flavors by adding spices like cinnamon or nutmeg, or even swapping out some of the all-purpose flour for whole wheat or oat flour for added nutrition.
Enjoy your sourdough pancakes!
Sourdough Crackers
Sourdough crackers are a delightful and crunchy way to utilize your sourdough discard while adding a delicious homemade snack to your table.
These crackers are versatile and can be seasoned to your liking, whether you prefer them savory with herbs and spices or a touch of sweetness with cinnamon and sugar.
With just a few simple ingredients, you'll have a crispy treat that pairs perfectly with cheese, spreads, or can be enjoyed on their own.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour (or whole wheat flour)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs (such as rosemary or thyme) (optional)
- Sesame seeds or poppy seeds (for topping, optional)
Instructions:
In a mixing bowl, combine the sourdough discard, flour, olive oil, salt, and any optional seasonings like garlic powder or dried herbs.
Mix until a dough forms, then turn it out onto a floured surface.
Roll the dough out as thin as possible, about 1/8 inch thick, and cut into desired shapes using a knife or cookie cutter.
Place the crackers on a baking sheet lined with parchment paper, sprinkle with sesame or poppy seeds if desired, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden and crisp.
Let cool before serving.
Extra Tips:
For an extra layer of flavor, try experimenting with different seasonings such as smoked paprika, onion powder, or even nutritional yeast for a cheesy taste.
You can also use a pizza cutter to create uniform squares or triangles for even baking.
If you find the dough too sticky, adding a bit more flour can help, and for a fun twist, consider adding cheese or nuts to the dough for added texture and flavor.
Store any leftover crackers in an airtight container to maintain their crunchiness.
Sourdough Banana Bread
Sourdough banana bread is a delightful way to utilize your sourdough discard while creating a moist, flavorful treat. The tanginess from the sourdough complements the natural sweetness of ripe bananas, resulting in a delicious loaf that's perfect for breakfast, a snack, or dessert. This recipe is simple and quick, making it a great option for both seasoned bakers and beginners looking to reduce waste in their kitchens.
Ingredients:
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts or chocolate chips (optional)
To make the sourdough banana bread, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract. Mix until well blended.
In a separate bowl, whisk together the baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you're adding nuts or chocolate chips, fold them in gently.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For best results, use very ripe bananas, as they provide the most flavor and sweetness. You can also experiment with different add-ins like dried fruits or spices such as cinnamon for a unique twist. If you want a more pronounced sourdough flavor, you can let the batter sit for 30 minutes before baking.
Additionally, this banana bread freezes well, so consider making extra loaves to enjoy later—simply wrap it tightly in plastic wrap and foil before freezing.
Sourdough Pizza Crust
Sourdough pizza crust is a delicious way to utilize your sourdough discard while creating a flavorful and chewy base for your favorite toppings. This recipe is easy to follow and yields a crust that's perfect for holding up under the weight of your favorite sauces, cheeses, and toppings.
Whether you're a pizza aficionado or just looking for a fun way to use up leftover sourdough starter, this recipe is sure to impress.
Ingredients:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon instant yeast
Instructions:
In a large mixing bowl, combine the sourdough discard, warm water, olive oil, sugar, and instant yeast, mixing until well blended.
Gradually add in the flour and salt, stirring until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and allow it to rise at room temperature for about 1-2 hours, or until it doubles in size.
Preheat your oven to 475°F (245°C).
Once the dough has risen, punch it down, and roll it out into your desired pizza shape and thickness. Transfer the rolled-out dough to a pizza stone or baking sheet, add your favorite sauce and toppings, and bake for 12-15 minutes or until the crust is golden brown.
Extra Tips:
For an even better crust, consider letting the dough rise in the refrigerator overnight. This slow fermentation will improve the flavor and texture of your pizza crust.
Additionally, verify your oven is fully preheated before baking for the best results. You can also experiment with adding herbs or spices to the dough for an extra flavor boost.
Finally, don't hesitate to get creative with your toppings; the possibilities are endless!
Sourdough Waffles
Sourdough waffles are a delightful way to use up your sourdough discard while creating a delicious breakfast treat. These waffles are fluffy on the inside with a crispy exterior, and they've a unique tangy flavor that sets them apart from traditional waffles. Perfectly paired with maple syrup, fresh fruit, or whipped cream, these sourdough waffles will quickly become a family favorite.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
In a large mixing bowl, combine the sourdough discard, flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the milk, vegetable oil (or melted butter), egg, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix, as this can make the waffles tough.
Preheat your waffle iron according to the manufacturer's instructions and lightly grease it.
Once it's hot, pour the recommended amount of batter into the waffle iron and cook until golden brown and crisp, typically about 5 minutes.
Serve immediately with your favorite toppings.
Extra Tips:
For an extra touch of flavor, you can add spices like cinnamon or nutmeg to the batter, or mix in chocolate chips or chopped nuts for added texture.
If you want to make the waffles ahead of time, you can freeze them and reheat them in a toaster or oven for a quick breakfast option.
Additionally, feel free to adjust the sweetness by modifying the sugar amount to suit your taste.
Enjoy experimenting with different toppings and mix-ins to make these waffles your own!