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. But, in order to have sourdough “discard” you need to first build a sourdough starter and then begin feeding it.
When you add unfed sourdough discard to a recipe, it’s not really there to add extra leavening since it’s not fully 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. The discard also improves the keeping quality of baked goods.
Try my Sourdough Discard recipes or create your own. Each cup (about 8 oz) of sourdough discard can replace 4 oz of flour and 4 oz of liquid in almost any recipe.
Use up all that zucchini you've got and your sourdough discard to make Zucchini Bread. This loaf has a special flavor that's unlike your typical zucchini bread. The sticky lemon-glazed top is the perfect finishing touch.
Introducing a whole new way to store and use sourdough starter or sourdough discard. After you dry your sourdough starter, you can grind it into a powder and add it directly to a recipe for a flavor boost or rehydrate it to use in any sourdough recipe.
Sourdough discard brings out the banana flavor in this bread. Sour cream adds moisture and reinforces the sourdough flavor. The chocolate chunks are a bonus. If you like nuts, a cup of chopped walnuts is a nice addition to this bread.
These Sourdough Blueberry Muffins are made with a whole cup of sourdough discard for an ultra tender crumb. The muffins are full of juicy berries and topped with lemon butter and sugar.
A Perfect Pie Crust is a thing of beauty. The addition of a little sourdough discard adds an intriguing depth of flavor to a basic pie dough. This makes enough dough for a double crust pie.
Sourdough Irish Soda bread is an easy and delicious way to use sourdough discard. Homemade soda bread is so much better than what you’ll find in the grocery store. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
Sourdough Bundt Cake with Buttermilk Glaze is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating over the melt-in-your-mouth cake.
Sourdough Irish Brown Bread is hearty and savory because it’s made with whole wheat flour and a cup of sourdough discard. It's super easy to make and super tasty. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
Super moist pumpkin bread has a wonderful background tang from “discard” sourdough starter. Fresh cranberries add another tangy pop to the flavor of the bread.
You say “[e]ach cup of sourdough discard can replace 4 oz of flour and 4 oz of liquid in almost any recipe.” Since stirred and unstirred discard volumes can vary dramatically, can you say what WEIGHT of discard can replace 4 oz of flour or liquid? Thanks.
Can Kefir be used instead of buttermilk? Will it change flavor? Results?
Which recipe are you referring to? Generally it should not be a problem.
Love your website! Learning so much. Thank you so much! Best wishes.
I LOVE YOUR WEBSITE. THANK YOU SOOOOOOOOOOOOOOOOO MUCH for all of your knowledge. Can’t wait to try the discard recipes.
You say “[e]ach cup of sourdough discard can replace 4 oz of flour and 4 oz of liquid in almost any recipe.” Since stirred and unstirred discard volumes can vary dramatically, can you say what WEIGHT of discard can replace 4 oz of flour or liquid? Thanks.
Most of the time a cup of discard weighs very close to 8 oz. So 8 oz.