The world of sourdough baking has been a game-changer for many home bakers, offering a unique and delicious way to create artisanal breads. But what often gets overlooked is the vast amount of potential that lies in the excess starter dough – the discard. This often-discarded ingredient holds so much power, and with a little creativity, can be transformed into a multitude of tasty treats.
In this article, we’ll explore 18 creative overnight sourdough discard recipes that will breathe new life into your baking routine. From sweet treats like pancakes, waffles, and cinnamon rolls to savory delights like pizza dough, focaccia, and pretzels, there’s something for everyone in this collection of recipes. So, grab your starter and get ready to turn the discard into a culinary goldmine!
Overnight Sourdough Discard Pancakes
Rise and shine with a delicious breakfast treat that’s easy to make using your sourdough discard. These fluffy pancakes are infused with the tangy goodness of your starter, perfect for a weekend morning.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Fresh fruit or syrup for serving (optional)
Instructions:
1. In a bowl, whisk together sourdough discard, flour, sugar, baking powder, and salt.
2. Crack in the egg and mix until smooth.
3. Add the melted butter and stir to combine.
4. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature overnight (8-12 hours).
5. Preheat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 20-30 minutes
Overnight Sourdough Discard Waffles
Transform your sourdough starter discard into a delicious breakfast treat with these easy and crispy waffles.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 large eggs
– 1/4 cup granulated sugar
– 1/4 cup milk
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 tablespoons melted butter, divided
– Flavorings of your choice (e.g., vanilla extract, cinnamon)
Instructions:
1. In a mixing bowl, whisk together sourdough starter discard, eggs, sugar, milk, and baking powder until smooth.
2. Add salt and melted butter; mix until combined.
3. Cover the bowl with plastic wrap or a damp cloth and refrigerate overnight (or for at least 8 hours).
4. Preheat your waffle iron according to manufacturer’s instructions.
5. Pour about 1/4 cup of batter onto the center of the waffle iron.
6. Cook waffles for 3-5 minutes, until golden brown and crispy.
7. Repeat with remaining batter.
Cooking Time: 15-20 minutes (depending on your waffle iron’s speed)
Enjoy your freshly baked sourdough discard waffles!
Overnight Sourdough Discard Cinnamon Rolls
Take your sourdough game to the next level by transforming discard into a sweet and indulgent treat. With this recipe, you’ll create soft, gooey cinnamon rolls that will impress even the most discerning breakfast lovers.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Confectioners’ sugar (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter discard, flour, sugar, and salt. Mix until just combined.
2. Add melted butter, beaten egg, and cinnamon. Mix until a sticky dough forms.
3. Cover the dough with plastic wrap or a damp cloth and refrigerate for 8-12 hours.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Bake for 15-20 minutes or until golden brown.
7. Let cool before glazing with confectioners’ sugar, if desired.
Cooking Time: 15-20 minutes
Enjoy your sweet and savory Overnight Sourdough Discard Cinnamon Rolls!
Overnight Sourdough Discard Banana Bread
This recipe transforms sourdough discard into a delicious banana bread that’s perfect for breakfast, snack time, or as a dessert. By using your sourdough starter’s natural yeast and bacteria, you’ll create a moist and flavorful loaf with a hint of tanginess.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 large ripe bananas, mashed
– 1/4 cup sugar
– 1/2 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon melted butter or oil
– Optional: nuts, chocolate chips, or other mix-ins of your choice
Instructions:
1. In a large mixing bowl, combine the sourdough discard, mashed bananas, sugar, and melted butter or oil. Mix until smooth.
2. Add the whole wheat flour, baking powder, and salt. Fold gently to combine.
3. Pour the mixture into a greased 8×4-inch loaf pan.
4. Let it rest at room temperature for 8-10 hours or overnight.
5. Preheat your oven to 350°F (180°C). Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Tips: You can adjust the amount of sugar and spices to your taste. This recipe makes one loaf, but you can easily double the ingredients to make two loaves.
Overnight Sourdough Discard Pizza Dough
Transform your sourdough starter discard into a delicious pizza dough with this easy and convenient recipe.
Ingredients:
• 1/2 cup active sourdough starter discard (at room temperature)
• 1/4 cup warm water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
Instructions:
1. In a mixing bowl, combine the sourdough starter discard and warm water. Mix until the starter is fully dissolved.
2. Add the salt and mix until well combined.
3. Gradually add the olive oil while mixing until a shaggy dough forms.
4. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature (about 70°F to 75°F) for 8-12 hours or overnight.
5. Preheat your oven to 425°F (220°C).
6. Punch down the dough, shape into desired pizza form, and place on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown.
Tips:
• Use this recipe to create a delicious homemade pizza crust using your sourdough starter discard.
• Adjust the rising time based on your environment’s temperature and humidity.
• Experiment with different toppings and flavors to create unique pizzas!
Overnight Sourdough Discard Focaccia
Transform your sourdough discard into a delicious and easy-to-make focaccia, perfect for snacking or serving alongside soups and salads. This recipe utilizes the natural yeast in your sourdough starter to create a flavorful and airy bread.
Ingredients:
– 1/2 cup sourdough discard (100% hydration)
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 cup chopped fresh rosemary leaves (optional)
Instructions:
1. In a large bowl, combine the sourdough discard and warm water. Mix until fully incorporated.
2. Add the olive oil, salt, and rosemary leaves (if using). Mix until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 8-12 hours or overnight.
4. Preheat your oven to 425°F (220°C).
5. Gently shape the dough into a flat disc, about 1/2 inch thick.
6. Place the focaccia on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Overnight Sourdough Discard Muffins
Transforming sourdough discard into delectable muffins is a clever way to reduce waste and delight your taste buds. With this simple recipe, you can create a batch of moist and flavorful treats that showcase the unique characteristics of sourdough.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Optional: nuts, seeds, or dried fruits for added texture and flavor
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add sourdough discard, egg, and melted butter; mix until just combined (batter should still be slightly lumpy).
3. Cover the bowl with plastic wrap or a damp cloth; refrigerate overnight (8-12 hours).
4. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
5. Divide batter evenly among muffin cups; smooth tops.
6. Bake for 18-20 minutes, or until tops are golden brown and centers are cooked through.
Cooking Time: 18-20 minutes
Overnight Sourdough Discard Pretzels
Transform your sourdough discard into delicious pretzels, perfect for snacking or sharing. This recipe requires minimal effort and yields a batch of soft, chewy, and tangy treats.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon active dry yeast
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– Sesame seeds or pretzel toppings of your choice (optional)
Instructions:
1. In a large mixing bowl, combine sourdough discard and warm water. Mix until smooth.
2. Add yeast and let it activate for 5-10 minutes.
3. Stir in melted butter, salt, and any desired toppings (if using).
4. Knead the mixture for 5-7 minutes until a sticky dough forms.
5. Divide the dough into 8-10 equal pieces. Shape each piece into a pretzel form, making sure to twist the ends tightly.
6. Place the pretzels on a parchment-lined baking sheet, leaving about 1 inch of space between each.
7. Cover and refrigerate overnight (8 hours or more).
8. Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Overnight Sourdough Discard Crackers
Elevate your snack game with these crispy and delicious crackers made from sourdough discard, perfect for snacking or pairing with your favorite spreads.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a bowl, combine the sourdough discard, flour, and salt.
2. Gradually add the water while stirring until a dough forms.
3. Knead for 5-7 minutes until smooth and elastic.
4. Wrap the dough in plastic wrap or a damp cloth and refrigerate overnight (8 hours).
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 2-3 equal pieces, depending on desired cracker size.
7. Roll out each piece into a thin sheet, about 1/16 inch thick.
8. Place the sheets on the prepared baking sheet and bake for 12-15 minutes or until crispy.
9. Remove from the oven and let cool completely before breaking into crackers.
Cooking Time: 12-15 minutes
Overnight Sourdough Discard Flatbread
Transform your sourdough starter’s excess discard into a delicious and crispy flatbread, perfect for snacking or serving alongside soups and salads. This overnight recipe yields a flavorful and airy crust with a hint of tanginess.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a mixing bowl, combine the sourdough starter discard and warm water. Mix until smooth and free of lumps.
2. Add the salt and mix to combine.
3. Knead the dough for 5 minutes until it becomes pliable and slightly sticky.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and refrigerate overnight (8-12 hours).
5. Preheat your oven to 425°F (220°C) with a baking stone or sheet pan inside.
6. Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
7. Shape the dough into a thin circle or rectangle, about 1/8 inch thick.
8. Place the flatbread on the preheated stone or sheet pan and bake for 12-15 minutes, or until crispy and golden.
Cooking Time: 12-15 minutes
Overnight Sourdough Discard Bagels
Transform your sourdough discard into delicious bagels with this simple recipe.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups bread flour
– 1 tsp salt
– 1 tbsp sugar
– 1/4 cup water
– Sesame or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine sourdough discard, bread flour, salt, and sugar. Mix until just combined.
2. Gradually add water while mixing with a wooden spoon or stand mixer until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate overnight (8-12 hours).
5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Divide the dough into 2-3 equal pieces. Roll each piece into a ball and then use your thumbs to create a hole in the center, stretching the dough out to form a bagel shape.
7. Place the bagels on the prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes, or until golden brown.
9. Remove from oven and let cool for at least 10 minutes before serving.
Tips: Use a hot water bath (425°F) for the first 15 minutes to help create a crispy crust.
Overnight Sourdough Discard Donuts
Elevate your sourdough starter’s discard to the next level with these delectable overnight donuts. With a simple recipe and minimal effort, you’ll be rewarded with fluffy, tender, and flavorful treats.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– Flavorings of your choice (e.g., vanilla, lemon zest, or chocolate chips)
Instructions:
1. In a mixing bowl, combine starter discard, flour, and sugar.
2. Gradually add milk while whisking until smooth batter forms.
3. Add salt, oil, and desired flavorings; mix until just combined.
4. Cover the bowl with plastic wrap and refrigerate for 8-12 hours or overnight.
5. Preheat your oven to 375°F (190°C).
6. Using a piping bag or spoon, drop donut mixture onto a parchment-lined baking sheet in 2-inch rounds.
7. Bake for 18-20 minutes, or until golden brown.
8. Allow the donuts to cool before glazing or dusting with powdered sugar.
Cooking Time: 20 minutes
Overnight Sourdough Discard Biscuits
Transform your sourdough starter’s discarded liquid into tender, buttery biscuits with minimal effort. These Overnight Sourdough Discard Biscuits require only 5 minutes of prep and 20 minutes of baking time.
Ingredients:
– 1/2 cup active sourdough starter discard (100% hydration)
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 tablespoon cold unsalted butter, cut into small pieces
Instructions:
1. In a large bowl, whisk together the sourdough starter discard and 1/2 cup of warm water until well combined.
2. Add the flour and salt to the bowl. Mix until a shaggy dough forms.
3. Fold in the cold butter pieces until they’re fully incorporated.
4. Cover the bowl with plastic wrap or a damp towel and refrigerate for at least 8 hours or overnight.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Roll out the dough onto a floured surface to about 1 inch thickness. Cut into desired shapes.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
8. Bake for 20 minutes or until golden brown.
Cooking Time: 20 minutes
Overnight Sourdough Discard Scones
Transform your sourdough discard into delicious scones that are perfect for breakfast or as a snack.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream or buttermilk
Instructions:
1. In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and baking powder.
2. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
3. Gradually pour in the heavy cream or buttermilk, stirring with a fork until the dough comes together in a shaggy mass.
4. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Turn the dough out onto a floured surface and gently knead it a few times until it becomes smooth and pliable.
7. Pat the dough into a circle that’s about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones.
8. Place the scones on the prepared baking sheet, leaving about 1 inch of space between each one.
9. Bake for 18-20 minutes, or until the scones are golden brown.
Overnight Sourdough Discard Cornbread
This recipe harnesses the natural tanginess of sourdough discard to create a moist and flavorful cornbread that’s perfect for breakfast, brunch, or as a side dish. By using leftover sourdough starter, you’ll reduce waste and add depth to this beloved American classic.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon honey or sugar
– 1 large egg
– 1/2 cup buttermilk
– 2 tablespoons melted butter
Instructions:
1. In a large bowl, whisk together flour, cornmeal, and salt.
2. Add sourdough discard, honey or sugar, egg, and buttermilk. Mix until smooth.
3. Fold in melted butter.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Refrigerate overnight (8-12 hours) to allow the bread to ferment and develop flavor.
6. Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Overnight Sourdough Discard Crepes
Transform your sourdough discard into delicious crepes filled with your favorite savory ingredients. This recipe is perfect for using up excess sourdough starter and making a tasty breakfast, snack, or lunch.
Ingredients:
– 1/2 cup sourdough discard (at room temperature)
– 1/2 cup milk
– 1 large egg
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
– Filling ingredients of your choice (e.g., cheese, ham, spinach)
Instructions:
1. In a blender or food processor, combine sourdough discard, milk, egg, sugar, and salt. Blend until smooth.
2. Add the melted butter and blend until well combined.
3. Heat a small non-stick pan over medium heat. Pour in about 1/4 cup of the batter and tilt to evenly coat the bottom.
4. Cook for 2 minutes, then loosen with a spatula and flip. Cook for another minute.
5. Repeat with remaining batter and filling ingredients.
Cooking Time: 10-12 minutes (depending on the number of crepes)
Overnight Sourdough Discard Granola Bars
Transform your sourdough discard into a delicious and healthy snack with these Overnight Sourdough Discard Granola Bars. Perfect for breakfast on-the-go or as a post-workout treat, these chewy bars are packed with nutritious ingredients and bursting with flavor.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup rolled oats
– 1/4 cup chopped nuts (almonds or walnuts)
– 1/4 cup honey
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together sourdough discard, oats, nuts, and salt.
3. In a separate bowl, whisk together honey, maple syrup, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until combined.
4. Press the mixture into the prepared baking dish.
5. Bake for 25-30 minutes or until lightly golden brown.
6. Remove from oven and let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Enjoy your delicious Overnight Sourdough Discard Granola Bars!
Overnight Sourdough Discard Dinner Rolls
Elevate your mealtime with these soft, buttery dinner rolls made using sourdough discard. Perfect for accompanying soups, stews, or roasted meats.
Ingredients:
– 1 cup active sourdough starter (discard)
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, all-purpose flour, and whole wheat flour.
2. Add salt, melted butter, and beaten egg; mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and refrigerate overnight (8 hours).
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8-10 equal pieces; shape each into a ball and then flatten slightly into a disk.
7. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get creative with your sourdough discard! This collection of 18 recipes shows you how to transform excess sourdough starter into delicious baked goods. From sweet treats like overnight sourdough pancakes and cinnamon rolls, to savory options like pizza dough and focaccia, there’s something for everyone. Try your hand at making waffles, banana bread, or muffins using your discard starter. You can even use it to make pretzels, crackers, and flatbread for a crispy snack. Whatever you choose, these recipes will help you reduce waste and get the most out of your sourdough starter.
