sourdough discard recipes

This sourdough coffee cake has a perfectly sweetened ribbon of cinnamon sugar between layers of moist vanilla cake. It&#039;s topped with a nutty, pecan crumble that get&#039;s better with every bite!

Sourdough Coffee Cake Recipe

butter (melted)

brown sugar

all-purpose flour

cinnamon

pecans (optional)

butter (softened)

sugar

eggs

vanilla extract

sour cream

sourdough starter (discard)

buttermilk (regular

fine sea salt

baking powder

Melt the butter in a bowl and stir in the light brown sugar and cinnamon until smooth. Add the flour and pecans and stir again until the mixture comes together into a big clumpy mass. Set it aside and let it cool.

Crumble Topping

Stir the cinnamon, flour and light brown sugar together in a small bowl and set aside.

Cinnamon Sugar Filling

Preheat your oven to 350°F (175°C). Lightly grease an 9&quot; x 9&quot; metal baking pan with butter or cooking spray.

In a large mixing bowl, use a spatula to cream the butter, light brown sugar and granulated sugar until smooth. Add the eggs, vanilla extract, sour cream, sourdough starter, milk, salt and baking powder to the bowl and stir until combined. Add the flour and mix until ingredients are fully incorporated.

Pour half of the cake batter into the greased baking dish. Sprinkle the cinnamon sugar mixture evenly across the surface of the batter. Carefully pour the remaining batter over the cinnamon sugar mixture to cover. Use an offset spatula to gently spread the batter evenly. Break up the crumble topping with your fingers and sprinkle evenly over the top.

Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.

Sourdough Coffee Cake Batter

An easy flatbread made in the skillet using 100% sourdough discard.

Sourdough Discard Flatbread

tbsp butter ((or ghee, olive oil, etc))

sourdough discard (unfed)

salt

everything bagel seasoning (optional)

Heat a nonstick skillet over medium heat and add 1 tbsp of butter, or your desired cooking fat.

Add 1/2 cup of the sourdough discard to the hot cooking fat and quickly spread it around the best you can using a spatula. I sort of wiggle and spread at the same time, to try to spread it into a circular shape.

Before the top sets, quickly sprinkle it with salt, everything bagel seasoning, or whatever flavoring you desire.

Cook until no more raw discard remains, about 3-4 minutes, then check underneath to see if the bottom is golden and crispy.

Flip over the flatbread, and cook for a couple more minutes, until golden and crispy on the other side.

Repeat with the remaining butter and starter. Serve while hot and enjoy!

An easy recipe for Sourdough Biscuits with scallions using discard or sourdough starter. These buttery biscuits can be made in 45 minutes!

Sourdough Biscuits 

(180 grams) All-Purpose Flour (or bread flour)

salt (use

(8 tablespoons) unsalted, cold butter

scallions

(170 grams) discard or sourdough starter, unfed

In a medium bowl, mix flour, salt and baking powder.

Work in the cut cold butter into the flour using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas.  Mix in the scallions if using.

Place 3/4 cup starter and  1/2 cup sour cream in a bowl and mix with a fork ( it doesn&#8217;t have to be perfectly mixed together).

Pour this into the flour mixture and using a fork, mix until the dough comes together into a very shaggy ball.

Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate ( for 5 seconds- don&#8217;t over knead). Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed.  Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.

Place on a parchment-lined sheet pan and bake for 20-25 minutes.  Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205F.

My husband requests these on Father’s Day and his birthday. These biscuits always turn out great!

Delicious! Mine weren’t quite as fluffy as yours, but a super tasty way to use that discard.

This is my go to recipe and my go to blog for all the people ingetnhooked on sourdough starter!😁.  I even play with it a little like adding jalapeños and cheddar cheese and garlic powder.  Also, I sometimes substitute the butter for 1/2 olive oil and 1/2 canola oil for a more heart healthy version (I date a cardiologist, and you know how they are about butter!)😒. These biscuits are definitely boyfriend tested and mother approved.  The instructions are great as well. The only thing I will add is I tried doing this with buttermilk and I think the combo of the sourdough and buttermilk make the biscuits too sour. I stick with yoghurt. Thanks for the recipe

Hi Sylvia, thank you for sharing such an amazingly easy recipe! I baked a double batch today and they turned out great. Will be sharing them with my family tomorrow! I dare say these are even better than those i have bought as takeaways from restaurants. Thank you again and stay safe and healthy :)

I'm new at sourdough and biscuit making. These were easy and excellent! Just like your sourdough bread recipe!  Had to hide them from my husband before our company came.
Has anyone tried to make the dough the night before and bake them in the morning?

My third time to use this recipe, and we love these biscuits! And I always double it! It's so fun to bake biscuits the slow and beautiful buttery way of days gone by! I use homemade butter, and the buttermilk that comes with it when I am preparing it!
Thank you! 
(PS - The video attached is actually one for harissa paste! It also looks yummy!)

Wanting a quick breakfast, I made these today using starter that has been sitting in my fridge, unfed, for over a month… They came out fantastic!
The whole story: the way I usually use my starter leaves me no discard. But this starter has been through a lot: it had to travel from the US to Poland, upon arrival it got fed in preparation for baking, and then I found out that my oven had died… After that, I was away, and busy, and so it sat in the back of the fridge until I got a new oven and more time… A few days ago, a bit of it got used for some bread (so I knew it was still alive!), but since I had previously done a feeding without baking, I had way more than I needed. So I made these biscuits.
I am not a biscuit maker, so I didn’t quite know what to expect, but these rose nicely and came out light and fluffy and beautiful and very yummy! I wouldn’t call them flaky (which is what I have heard real biscuits should be), but I am not even sure what that means… I loved these and will purposely create some discard to be able to make them again. :) Thank you!

SO yummy!   I used an unfed starter, and these were so deliciously sour.  My young kids devoured these plain. Didn’t use the scallions this time, but probably will next time.

I have made these biscuits over and over and over !!!!! Winner!!! I made your starter about a year ago and have made the no knead bread ( given loaves during Covid) to members of my church and delighted my husband with biscuits!! 

Delicious 
Thank you so much 

Kim 💕

Best biscuits that I have ever tasted! Light, flaky and easy to make. THANK YOU!!

i used chopped scallions and parsley and brushed the hot biscuits with scape gee when they were straight out of the oven. ooh la la…

https://content.jwplatform.com/videos/Bq9LUER9.mp4

A quick and easy recipe for flaky Sourdough Biscuits with Scallions made with sourdough starter (or discard) that can be made in just 45 minutes! Vegan adaptable! | 60-second Video 

Sourdough Biscuit Video

sourdough starter discard

buttermilk

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so crave-worthy.

Sourdough Discard Crackers with Sesame Seeds

150 grams sourdough starter discard

olive oil

Italian seasoning

white sesame seeds

salt flakes

Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula.

Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (1/8-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top. Transfer the parchment paper onto a baking pan and bake for 10 minutes.

Remove the baking pan from the oven, and use a fork to lightly poke it all over. Then, score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.

Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier. 

So pleased with how these crackers turned out. It was such a great way to use my discard. I will be making this weekly!

These bright and vibrant blue cupcakes are perfect for spring, and, they get their beautiful color naturally, by using butterfly pea flower.

Naturally Blue Cupcakes, With Butterfly Pea Flower

238 g all-purpose flour, 1 3/4 cup

4.5 g salt, 3/4 tsp

g baking soda,1/2 tsp

g baking powder, 1 1/2 tsp

120 g vegetable oil, 1/2 cup

eggs, beaten

g sourdough surplus,

g vanilla extract 2tsp

g lemon juice, fresh 2 tsp (optional, to adjust the blue of the pea flower to a richer color)

227 g room temperature butter,

400 g icing sugar,

g cream 18%,

Preheat oven to 350 degrees Fahrenheit and line cupcake pan with cupcake liners.  If not using liners spray pan with oil.

In one bowl combine flour, baking powder, baking soda, and salt.  Set aside.

Crack room temp eggs in separate small bowl set aside.

In a large bowl with whisk, or in standard mixer with whisk attachment combine sugar, oil, buttermilk, sourdough surplus, mix for 1 minute until well combined.  Add eggs and vanilla continue to mix for an additional minute.

Pour in pea flower, mix until batter is smooth and even color.

Add flour mixture and continue to blend for about a minute.

For the last step you will be mixing with a spoon to insure you are not over beating the batter.

Add lemon juice and stir well with spoon.  You should notice the color of the batter changing from a green/blue, to deeper richer blue.  Blend with spoon until color is even and lemon juice is dispersed.

Pour batter into cupcake pan and bake at 350 for 18-20 minutes.

With standard, or hand held mixer, using whisk or paddle attachment whip room temperature salted butter on medium high for 2-3 minutes, or until it is smooth and creamy.

Add the icing sugar, I like a 1:2 ratio of butter to icing sugar, but I have seen as much as a 1:4 ratio in some recipes, and as low as 1:1.  A ratio of 1:1 is the richest and has the most butter flavor, and a ratio of 1:4 is the sweetest, and will crust the most after piping. Important: when you begin mixing again, start with the blender on LOW, and slowly increase the speed as the sugar is incorporated.  Once sugar is incorporated mix on high for 3-4 minutes, adding vanilla, followed by the cream.  Start with 2 tablespoons of cream, if you want a thinner icing then just add more cream.  For decorating these cupcakes, I like to use between 2-3 tablespoons cream.

Continue to whip for another 2-4 minutes, until your buttercream is light and fluffy.

Scoop buttercream into piping bag and decorate, fully cooled, cupcakes.  I love this straightforward tutorial on piping techniques by Lindsay at Life, Love and Sugar.

Buttercream Icing

If you're looking to reduce waste, these creative and easy <strong>sourdough discard recipes</strong> are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.

23 Best Sourdough Discard Recipe Collection

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Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

It took me a year to get this recipe right. The texture is light and delicate, perfectly moist, with the taste of fresh blueberry goodness in every bite. You can bake these muffins on the same day, or to benefit from sourdough's natural digestibility, ferment the batter overnight and bake in the morning.

Moist Sourdough Blueberry Muffins (Overnight Option)

200 g all purpose flour (1 1/2 cups)

baking soda

tsp fine sea salt

60 g sourdough starter (active sourdough starter or sourdough discard)

milk

115 g (8 tbsp.) unsalted butter,

lemon

165 g (1 heaping cup) fresh blueberries,

Powdered sugar, to serve

Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.

Sift the flour, baking soda and salt together in a small bowl; set aside.

Whisk the sourdough starter and milk together in a separate small bowl; set aside.

In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract and zest together. Add the eggs, one at a time, beating well after each addition.

Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.

Fold the blueberries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).

Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don&#8217;t pop out during baking.

At this point, you can bake right away or chill overnight, for 12+ hours.

To bake now: place the tin on the center rack and bake for 25-28 minutes.

To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.

Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don&#8217;t get soggy.

Serve warm or at room temperature with powdered sugar.

If you haven’t tried Trader Joe’s dried blueberries they are delicious when used in baking. They plump up and easier to use than fresh sometimes. 
Your recipe is delicious

Eating a warm one now for breakfast. I did the overnight version. These turned out really well. Your recipes never disappoint. Thank you for sharing.

I baked these with my kids this morning. And I can tell you they are kid approved! Looking forward to trying the longer fermentation method. Ps I used a couple day old discard from fridge 🙌🏻

Can I do the overnight ferment before adding the blueberries?  I was thinking of bulk fermenting and the next morning folding in the berries and then putting them into the muffin cups. Just curious if you had tried that already or if that would affect the rise?

I fermented in refrigerator overnight.  In a.m. I really thought the muffins were going to be too heavy.  They didn't rise at all and the pan felt heavy!  To my surprise, they cooked up wonderfully - very fluffy, not heavy at all.  I used frozen blueberries since i don't have fresh.  They folded in nicely into the batter in the evening, and were still nice and plump when cooked.  Looked like the store bakery muffins, but waaaaay better !!!  Thanks for a fantastic FIVE STAR RECIPE :)

The muffins are incredible—the perfect balance of flavor along with a very smooth texture. The recipe creates a beautiful treat that you’ll be happy to share with others. Thank you for your hard work and persistence in creating this recipe. I’m certain it’s one that will be used frequently!

OMG!!!! I seriously can’t speak right now! I just made these blueberry muffins and I think I’ve died and now in heaven!! That was THE BEST thing I’ve ever put in my mouth!!! My hubby agrees!!! I’m getting ready to make more now and freeze!

Oh my! These are fabulous muffins.  Did the overnight method and they are light and delicious!  Will definitely be making these more often as our blueberries ripen!

I made these but used dried cranberries and orange zest! They turned out really soft and delicious. They are almost as good as my regular muffins (fresh) and actually they still tasted pretty much the same after 3-4 days which is absolutely not the case for regular muffins. So i actually think these are better for meal prep!
Also appreciated how they could be baked from cold and prepped in the evening. In the case of regular muffins using baking powder, you just can't do that. I really want to try a savory version!

These are absolutely delicious! I’m not even a huge muffin fan but these changed my mind. My whole family loves them. I tried them using blackberries from the farmer’s market, too, and those were also a hit! I love how I was able to mix them up and put in the pan the night before so in the morning I could just put them straight into my preheated oven. It made the morning so easy. I was curious how that would work and I was very pleased. Thank you for sharing this recipe! I ordered your sourdough cookbook because I loved all the recipes using sourdough starter. I feel like it’s healthier to use that in my baked goods but I needed ideas. Wonderful. I’ve already made the cheddar dill bread and used it for BLTs. Yummy!

I love this recipe!  I tried a few variations beside making the blueberry batch and they worked out wonderfully!  I did Chocolate -Choclate chip by reducing the flour by 2 Tablespoons and replacing it with same amount of cocoa powder and adding chocolate chips instead of Blueberries.  I did apple Cinnamon,  and chocolate chip.  Going to try banana!

I made 4 batches of banana muffins!  I mashed one banana in a measuring cup then added only enough milk to equal 1/2 cup (sometimes just slightly more). To two of the batches I folded in a cup of mini chocolate chips.  
Tomorrow I plan to make waffles again.  Thank you, Emilie, so much for working out these recipes!

this recipe is excellent! i whipped it up last night and baked them this morning. topped with a little turbinado sugar for a little crunch. thanks for the recipe- i will definitely use it again!

I made these with starter discard and brown sugar instead of white sugar. They turned out fantastic! I love how they're a little crunchy on the outside but super fluffy and light on the inside.

Love this recipe! I really appreciate the overnight option, which allows me to have fresh muffins in the morning but do all the work the day before. I have made them twice with blueberries and once with chocolate chips--my kids were thrilled!

Hey Emilie!
I made these yesterday, but substituted blueberries with Cranberries (Craisins, actually) and orange extract plus orange zest. They are delicious!

Delicious!  I substituted fresh cranberries by weight, cut in half, and orange zest for the lemon, then juiced the orange and added milk to equal 1/2 cup.  I did the overnight rest and baked them up for breakfast the next day.  They are bright, tangy and sweet all in one.  My husband loved them. Thank you Emilie.

OMG!!! These were the BEST homemade blueberry muffins EVER! I made them &amp; sourdough banana bread muffins for my grandson &amp; he asked for more so I had to make more! I kept a couple to eat &amp; sure glad I did! I’ll be making again tomorrow! Thank you!

These were delicious! I used the base recipe and made apple cinnamon muffins. They were amazing!
I only cooked them for 18 minutes. They definitely did NOT need 25+ minutes to cook regular cup cake sized muffins.

Perfectly tangy, chewy and soft pizza crust using your sourdough discard! (Without any pre-packaged yeast)

Sourdough Discard Pizza Crust

sourdough discard

water

tbsp sugar

tsp salt

garlic powder

tsp basil

oregano

tsp black pepper

Combine sourdough starter and lukewarm water in a large bowl. Let stand for 3 minutes.

Add sugar and stir. Add oil, salt, (add garlic powder and herbs if using) then 3 cups of flour.

Turn out onto a liberally floured work-surface and knead gently until the mixture comes together to form a smooth ball (about 8-10 times). If the dough is still very sticky, knead in the extra 1/4 cup of flour.  

Place in a clean, oiled bowl and cover with a clean dish towel. Place in a warm area of the house for 3 1/2 hours or until about doubled in size.

Press dough into pan, press gently with your fingertips all over the dough. Add desired toppings and bake for about 30 minutes (until cheese is melted and dough is beginning to brown.

A sweet and delicious lemon cake made with your discarded sourdough starter.  Perfect as a breakfast, snack, or dessert!

Glazed Sourdough Lemon Cake

vegetable oil ((or melted butter))

flour

lemon juice

lemon zest

Prep. Preheat oven to 350 degrees with the rack in the center.  Prepare a loaf pan or 9 x 9 square cake pan with cooking spray.

Wet ingredients. Combine the vegetable oil, eggs, and sugar in a large mixing bowl with an electric mixer until well combined.

Dry ingredients and milk. Mix the flour, baking powder, and salt in a separate bowl and add to the sugar mixture 1/3 at a time, alternating with the milk and the sourdough starter.  Mix on low until just combined.  Stir in the lemon juice and lemon zest by hand.  Pour the batter into the prepared pan.

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Top 15 sourdough discard recipes recipes from across the web

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

Top Tags

Sourdough Coffee Cake Recipe

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