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Recipes that use Sourdough Discard

I’ve put together a collection of recipes that use sourdough discard. If you’re a sourdough baker, you know how painful it is to throw away that hard earned yeasty goodness each time you have to feed the starter.

If you love to bake bread but haven’t delved into the world of sourdough yet, I encourage you to dive-in head first.

If you don’t have a sourdough starter yet, jump right in. I’ll teach you how to make a sourdough starter from scratch.

You can also read how I feed and maintain my sourdough starter to keep my starters (I have 3!) active.

When you add unfed sourdough discard to a recipe, it’s not there to add extra leavening since it’s not really active. If the sourdough starter is not a leavener, why is it in there?

The sourdough discard imparts an interesting texture and lovely complex flavor even if it’s not adding a big rise.

Try my Sourdough Discard recipes or create your own. Each cup of sourdough discard can replace 4 oz of flour and 4 oz of liquid in almost any recipe.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

Sourdough Discard Recipes

Here are all of my best recipes that use sourdough discard in one collection. Peruse the photos and click to view the entire post and recipe. Have fun!

How to Feed & Maintain your Sourdough Starter
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a loaf of sourdough bread on a cutting board
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Phu-My Gep

Saturday 30th of January 2021

Ii am enjoying. Treading these comments as these are all questions I have. I have made my starter and my first sourdough bread looked fine but did not have the tangy sourdough taste. Is the starter supposed to smell as my starter doesn’t smell very much. Should I use different flour to feed it to make it more tangy? The starter was started with whole wheat flour but then I have been feeding it with all purpose flour.

Eileen Gray

Saturday 30th of January 2021

Actually, a well-fed starter won't smell or taste very acidic. A well-fed starter has a sweet, yeasty smell. As the starter ages it becomes more acidic, which also makes it more difficult to use since an acidic starter compromises the gluten in the dough. If you notice, a starter that hasn't been fed in a while gradually becomes thinner and sharper in taste. I do like to use a very ripe sourdough discard for some of the discard recipes (like brownies & blondies).

Toni Cumming

Friday 8th of January 2021

Just recently found your page, Tried your muffin recipe, but as it was late at night left the dough in a bowl with towel over. the next morning it had risen three times, I was worried as I hadn’t rolled the dough, however went ahead gave it a light need then cut the muffin shapes leaving it for a while to hopefully rise again. not having a griddle used a very heavy flat pan cooked them in batches, they are AMAZING, risen beautifully lovely golden colour will definitely be making these again. Thank you for you valuable tips.

Eileen Gray

Friday 8th of January 2021

You're welcome. Sourdough is much more forgiving than we think. Glad you enjoyed the recipe.

MaryCarol

Thursday 28th of May 2020

I tried your fudgy brownies with leftover starter. They came out an odd texture. Is it correct to use 1 cup of starter and 1 tablespoon of vanilla? The taste was good but they were crumbly.

Eileen Gray

Thursday 28th of May 2020

Yes, that is correct. They are a little lighter than a regular brownie, but I wouldn't call them crumbly. Was your starter still pretty active? Maybe the brownies got a little too much lift from the starter. I used sourdough discard that hadn't been fed for about a week.

MaryCarol

Thursday 28th of May 2020

Your sour dough rye bread is possibly the best rye I have ever tasted! Thank you!

Eileen Gray

Thursday 28th of May 2020

Thanks! It's a personal favorite of mine. I love anything rye. If you're a rye fan, you might want to try my Rye Pie Crust.

Michele Caldwell

Saturday 9th of May 2020

Thank you so much for all the hints and help plus the recipes. I was using a well known duos sour dough book but no where was there any mention of discarding the excess sourdough.I was starting to have real concern over the amount of flour.Even other publications do not give any help with its use.Reading your sour dough discard has been a tremendous help. Michele from Mirboo North Victoria Australia