7 Easy discard sourdough recipes

If you’ve been baking sourdough bread, you’ve probably wondered what to do with the leftover starter after feeding it.

Instead of throwing it away, you can turn that discard into mouthwatering baked goods and snacks.

These easy sourdough discard recipes are quick, full of flavor, and a great way to reduce waste.

What Is Sourdough Discard?

Sourdough discard is the portion of unfed starter that’s removed before refreshing your sourdough.

While it’s not active enough to make bread rise, it’s still full of tangy flavor and can be used to enhance other baked treats.

Why You’ll Love Using Sourdough Discard

• Reduces waste – Make the most of your starter by using every bit.

• Boosts flavor – Adds a subtle sourness that balances sweet and savory dishes.

• Quick & simple – Most recipes require no fermentation time.

• Versatile – Works in pancakes, cookies, muffins, and even pizza crusts.

7 Easy Sourdough Discard Recipes

1. Sourdough Discard Pancakes

Start your morning with fluffy, tangy pancakes made right from your discard.

Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup milk

• 1 egg

• 2 tablespoons melted butter

Instructions:

1. Whisk milk, egg, butter, and discard.

2. Mix dry ingredients separately, then combine both mixtures.

3. Cook on a greased skillet over medium heat until golden brown.

Serve warm with butter and maple syrup.

Print Recipe: Sourdough Discard Pancakes Recipe

2. Sourdough Discard Crackers

These crunchy crackers make a perfect snack or party appetizer.

Ingredients:

• 1 cup sourdough discard

• 2 tablespoons olive oil

• 1 cup flour

• ½ teaspoon salt

• Optional: herbs, garlic powder, or seeds

Instructions:

1. Mix discard, flour, salt, and oil into a smooth dough.

2. Roll thin on parchment paper and cut into squares.

3. Bake at 350°F (175°C) for 15–20 minutes until crisp.

3. Sourdough Discard Banana Bread

A moist, sweet loaf with a hint of tang that complements ripe bananas perfectly.

Ingredients:

• 1 cup mashed bananas (about 3)

• ½ cup sourdough discard

• ½ cup sugar

• ¼ cup melted butter

• 1 egg

• 1½ cups flour

• 1 teaspoon baking soda

• ½ teaspoon salt

Instructions:

1. Mix wet ingredients together, then add dry ingredients.

2. Stir until smooth and pour into a greased loaf pan.

3. Bake at 350°F (175°C) for 50–55 minutes.

4. Sourdough Discard Pizza Dough

This easy, no-rise dough creates a deliciously chewy crust.

Ingredients:

• 1 cup sourdough discard

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ½ cup warm water

• 2 tablespoons olive oil

Instructions:

1. Mix all ingredients until soft dough forms.

2. Rest for 30 minutes.

3. Roll out, add toppings, and bake at 475°F (245°C) for 10–12 minutes.

5. Sourdough Discard Chocolate Cake

A rich and moist chocolate cake with a subtle tangy undertone.

Ingredients:

• 1 cup sourdough discard

• 1 cup sugar

• ½ cup vegetable oil

• 1 egg

• 1 cup flour

• ½ cup cocoa powder

• 1 teaspoon baking soda

• 1 cup milk

Instructions:

1. Mix discard, sugar, oil, and egg.

2. Add dry ingredients and milk, stirring until smooth.

3. Bake at 350°F (175°C) for 30–35 minutes.

6. Sourdough Discard Waffles

Crispy on the outside, fluffy inside, and perfect for weekend breakfasts.

Ingredients:

• 1 cup sourdough discard

• 1 cup flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 egg

• 1 cup milk

• 2 tablespoons melted butter

Instructions:

1. Whisk wet ingredients and discard together.

2. Add dry ingredients and stir just until combined.

3. Pour into a preheated waffle iron and cook until golden.

7. Sourdough Discard Biscuits

These buttery, soft biscuits are great with soups or gravy.

Ingredients:

• 1 cup sourdough discard

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup cold butter, cubed

• ½ cup milk

Instructions:

1. Mix dry ingredients, then cut in butter until crumbly.

2. Add milk and discard, stirring to form a dough.

3. Roll out and cut into rounds.

4. Bake at 425°F (220°C) for 12–15 minutes.

Tips for Success

Use discard within a week: Keep refrigerated in an airtight jar.

Room temperature works best: Cold discard can affect texture.

Experiment freely: Add it to muffins, cookies, or brownies for extra flavor.

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Sourdough discard is a secret weapon for creating flavorful, tender, and versatile baked goods.

With these seven easy recipes—pancakes, crackers, banana bread, pizza dough, chocolate cake, waffles, and biscuits—you’ll never have to waste a bit of your sourdough starter again.