sourdough discard recipe

Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You&#x27;ll never want to throw away your sourdough discard after your taste these addictive crunchy crackers!

Sourdough Discard Crackers Recipe

sourdough starter (stirred down)

butter (melted)

fine sea salt

herbs (Herbs de Provence)

salt

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.

Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.

Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

https://embed.mediavine.com/videos/unfqwqejo8cntjd2j0wo

Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You can flavor with your favorite herb, parmesan cheese and more. You'll never want to throw away your leftover sourdough discard after your taste these addictive crunchy crackers. They are incredibly easy to make!

Sourdough Discard Crackers

These peanut butter sourdough cookies are a fun and delicious way to use your sourdough starter! Topped with a chocolate kiss, these don't have a big sourdough flavor but do add to the depth of flavor of the overall cookie.

Sourdough Peanut Butter Cookies

100% hydration sourdough starter discard, room temperature

peanut butter, room temperature

butter, room temperature

brown sugar

flour (plus more if needed)

tsp baking powder

tsp baking soda

vanilla

tsp salt

granulated sugar, for rolling cookies

Preheat the oven to 350F and line 2...

Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the starter,...

In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the starter mixture...

Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.

Use a cookie scoop to roll the dough...

Use a cookie scoop to roll the dough into balls and then roll them in sugar.

Place the cookie balls on the prepared cookie...

Place the cookie balls on the prepared cookie sheet.

Use a fork to press down and create...

Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction

Bake for 10-12 minutes, until golden brown but...

Bake for 10-12 minutes, until golden brown but still soft.

Allow the cookies to rest on the hot...

Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.

Remove to a wire rack and cool.

Enjoy!

Sourdough English Muffins have a rich flavor. Use up your sourdough discard and deepen your English Muffin flavor. The texture will also be improved. So good!

Sourdough English Muffins

2-3/4 Cups All purpose flour (divided)-350 grams

recently fed starter-130 grams

honey-20

Tsp. salt-1.5 grams

Mix starter yogurt and and water together in...

Mix starter yogurt and and water together in a large bowl

Add 2 Cups of the flour and let...

Add 2 Cups of the flour and let sit 8 hours or overnight covered at room temperature.

Add remaining ingredients including the extra 3/4 Cup...

Add remaining ingredients including the extra 3/4 Cup flour.

Mix by hand and then turn out onto...

Mix by hand and then turn out onto your work surface.

Knead lightly until the dough becomes elastic.

Roll out on a floured board to 1/2...

Roll out on a floured board to 1/2 inch thick.

Cut out muffin rounds with a mason jar...

Cut out muffin rounds with a mason jar lid or circle cutter.

Arrange the muffins on a baking sheet lined...

Arrange the muffins on a baking sheet lined with silicone mat or parchment paper.

Heat your griddle to to medium and cook...

Heat your griddle to to medium and cook muffin 8 to 10 minutes until golden brown on the bottom.

Turn the English muffins and cook for another...

Turn the English muffins and cook for another 8 to 10 minutes or until the bottom is browned to your liking and cooked thoroughly. Flatten the top with your spatula as necessary to create the flat top.

This fudgy sourdough brownie recipe is the perfect solution for using up excess sourdough starter. It’s also a healthier spin on regular brownies and we even have a gluten-free option!

Fudgy Sourdough Brownies

oz baking chocolate (bitter sweet)

butter (cubed)

vanilla bean paste (or vanilla extract)

evaporated cane juice (or granulated sugar)

sourdough starter (fed within 12 hours)

eggs

chocolate chips (semi-sweet or milk chocolate)

Create a double-boiler by filling a small saucepan halfway with water and placing over medium-high heat on the stovetop.

Place a large glass bowl over the top of the saucepan, then add the chocolate and butter together in the bowl, stirring occasionally until melted and smooth.

While the chocolate and butter are melting, butter an 8×8 pan, and preheat the oven to 350 degrees.

Once chocolate and butter are melted and smooth, remove the bowl from the double-boiler.

Add sugar and vanilla to the chocolate and mix well.

Add sourdough starter and eggs and mix well with a whisk until the batter is smooth.

Pour batter into your greased pan and bake in the oven, at 350 degrees, for 10 minutes.

Remove brownies from oven, top with chocolate chips, then place back into the oven and continue baking for about 15-20 minutes, or until baked through and a knife, when inserted into the center, comes out clean.

Remove brownies from the oven and let rest on a cooling rack for 10 minutes.

Make light and fluffy sourdough pancakes and sourdough waffles with one simple recipe. It&#39;s the perfect recipe for using your sourdough starter discard! (This recipe makes up to 12 pancakes OR 4 large waffles.)

Sourdough Waffles or Pancakes

sourdough starter discard (stirred down)

buttermilk (or milk)

white sugar (or honey)

vanilla extract

all-purpose flour

eggs (lightly beaten)

baking soda

baking powder

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

To cook the batter the same day

In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

To ferment batter overnight

Preheat a griddle until it&#39;s smoking hot. Lightly grease the griddle and pour 1/4 cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

Sourdough Pancake instructions

Preheat waffle iron and lightly grease with cooking oil spray. Pour 3/4 cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

Sourdough Waffles instructions

https://content.jwplatform.com/videos/6AqeiZ2b.mp4

This overnight recipe for sourdough pancakes can be used to make sourdough waffles too! It's so quick and easy to put together using your sourdough starter discard. We test all of our recipes with quality flour for the best fluffy buttermilk pancakes and waffles!

Sourdough Pancakes and Waffles

Chocolate chip sourdough scones are so tender and buttery on the inside. You&#039;ll fall in love with the crumbly edges that are golden brown and &quot;grab a glass of milk&quot; delicious!

Chocolate Chip Sourdough Scones Recipe

sugar

unsalted butter (frozen

chocolate chips

sourdough starter discard

heavy cream (milk or half and half can be used)

sanding sugar (coarse sugar)

In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs. Add the chocolate chips to the mixture and stir.

In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, resist the urge to add more liquid.

Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8&quot; disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)

Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.

When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.

Sourdough Oatmeal Cookies are an easy discard recipe you will want to make again and again! Soft and cakey oatmeal cookies iced with a thick icing.

Sourdough Oatmeal Cookies Recipe

old fashioned oats

butter (room temperature)

eggs (room temperature)

100% hydration sourdough starter (discard)

all purpose flour

cinnamon

nutmeg

confectioners sugar

milk

Mix the dough

Pulse the oats in a food processor about 10-12 times, until you have the oats in a variety of texture - some fine and some coarse.

In a large bowl cream together the brown sugar, granulated sugar, and butter until light and fluffy, about 5-7 minutes.

Mix in the eggs one at a time.

Add in the starter and vanilla and mix well.

In a second medium bowl, whisk together the flour, oats, baking soda, salt and spices.

Gradually add the dry ingredients to the wet. The dough should be soft and sticky.

Chill the cookie dough for 45 minutes in the fridge before baking.

Bake the cookies

Preheat the oven to 350.

Using a cookie scoop, drop the dough 3” apart onto parchment paper lined baking sheets. You might only get 8-9 cookies per sheet, and that's perfect!

Press each cookie slightly to flatten.

Bake until soft but set, 11-12 minutes. The edges should be light browned and the centers look very soft.

Cool on the pans for 5 minutes.

Transfer to a wire rack to cool completely.

Mix the icing.

In a medium mixing bowl, add the confectioners sugar, vanilla and 1 Tablespoon of milk. Use a fork to stir the ingredients together as much as you can (it won’t come together fully because there isn’t enough liquid).

Slowly, add just enough extra milk to make a very thick icing. It should not be a frosting, it should be just thin enough that it drizzles off the cookie.

Dip the tops of the cookies lightly into the icing.

Allow to set on a wire rack.

This easy sourdough muffin recipe is a perfect use of your sourdough starter discard! These muffins are dense and flavorful, with just a hint of sourdough tang, and many juicy blueberries. Topped with a lovely crunchy topping, these sourdough blueberry muffins are a breakfast delight!

Sourdough Blueberry Muffins

blueberries

100% hydration sourdough starter * (see notes)

butter

tsp vanilla extract

butter (very soft)

Preheat your oven to 350 F and liberally grease a muffin pan with either baking spray or with using the butter and flour method.

In a small bowl, combine the flour, baking soda, and salt.

In a large bowl, whisk together the sourdough starter with the sugar, egg, melted butter and vanilla. Really whisk it and make sure the starter is well mixed in, or you will get streaks in your muffins.

Place the blueberries in a bowl with a few spoonfuls of the flour mixture and toss to coat. This will help them not all sink to the bottom of the muffins.

Using a spatula or wooden spoon, add the flour mixture to the starter mixture and mix to combine.

Carefully fold in the blueberries coated in flour, as well as any excess flour that is in the bowl the blueberries were in.

Evenly spoon the batter into the prepared muffin tin. You will barely have enough batter to fill all 12 muffins about ¾ full.

In a separate medium bowl, mix together the ingredients for the sugar coating, using a fork or your fingers to really mix the butter in.

Evenly sprinkle the sugar coating over the muffin, being really careful to not get any of the coating on the muffin pan itself.

Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to rest for 5-10 min in the pan before removing to a wire rack to cool the rest of the way. Use a knife to run along the edges of each muffin and carefully pull them out of the pan.

A crisp, infinitely adaptable flatbread that puts discard starter to good use. Adapted from a recipe on the blog Love &amp; Olive Oil.

Sourdough Discard Crackers with Herbs and Edible Flowers

200 g discard sourdough starter ((100% hydration))

g all-purpose flour

whole wheat flour

g rye flour

tbsp (32 g) extra virgin olive oil

tsp fine sea salt

herbs flowers

Maldon or other flaky sea salt, (for topping)

In a large bowl, combine the discard starter, flours, olive oil, and salt. Mix everything together, and then knead the dough until it forms a smooth ball. (About 3-5 minutes of kneading by hand.) Wrap the dough in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 24 hours.

Preheat the oven to 350 F. Line two large baking sheets with parchment paper.

Remove the dough from the refrigerator, divide it in half, and place one half back in the fridge. Divide the other half into four roughly equal pieces.

Place one of the four pieces of dough on a lightly floured surface, and roll it into a thin rectangle. Then, if you have a pasta machine or KitchenAid pasta maker attachment, roll the dough even thinner by sending it through the pasta machine until you get to setting 6 (out of 8).

Place the thin, rolled out sheet of dough on a lightly floured surface, and scatter herbs and edible flower petals over half the sheet. Fold the other half of the dough over the herb-covered portion, encasing the herbs and flowers. Using your hands and/or a rolling pin, gently press and/or roll the dough halves together, so that the herbs and flowers do not fall out.

Send the piece of dough, now filled with herbs and flowers, through the pasta machine again, starting at setting 4, and going up to setting 6. (If you don&#x27;t have a pasta machine, just use a rolling pin to roll the dough out as thinly as possible.)

Transfer the the rolled out cracker to the parchment-lined baking sheet. If it is too long to fit, use a knife or dough scraper to trim the cracker, then roll out the scraps, using the method described above.

Repeat with additional pieces of dough until you have filled the first baking sheet.

Spritz the rolled out crackers with water, then sprinkle with Maldon.

Place in the preheated oven and bake for 12-15 minutes, turning the pan halfway through, until the crackers are crisp and starting to turn a light golden brown. When done, remove the baking sheet from the oven, and gently transfer the crackers to a wire rack to cool.

While the first pan is baking, repeat the process above to fill the second baking sheet, and bake as described above.

Continue forming crackers, filling each baking sheet, and baking, until you have used the first four pieces of dough. And then repeat with the dough left in the refrigerator.

A simple, easy recipe for homemade sourdough Irish soda bread made with tangy sourdough starter. Slightly sweet, not too dense, with a hint of butter. Recipe adapted with changes from Ina Garten.

Top 11 sourdough discard recipe recipes from across the web

The most viewed sourdough discard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Discard Crackers Recipe

Sourdough Peanut Butter Cookies

Sourdough English Muffins

Fudgy Sourdough Brownies

Sourdough Waffles or Pancakes

Chocolate Chip Sourdough Scones Rec...

Sourdough Oatmeal Cookies Recipe

Sourdough Blueberry Muffins

Sourdough Discard Crackers with Her...

Homemade Sourdough Irish Soda Bread

Sourdough Discard Pizza Dough (No Y...

Top 11 sourdough discard recipe recipes from across the web

The most viewed sourdough discard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Discard Crackers Recipe

Sourdough Peanut Butter Cookies

Sourdough English Muffins

Fudgy Sourdough Brownies

Sourdough Waffles or Pancakes

Chocolate Chip Sourdough Scones Rec...

Sourdough Oatmeal Cookies Recipe

Sourdough Blueberry Muffins

Sourdough Discard Crackers with Her...

Homemade Sourdough Irish Soda Bread

Sourdough Discard Pizza Dough (No Y...

The most viewed sourdough discard recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine