The magic of sourdough baking lies not only in the tangy flavor and chewy texture of the finished loaf, but also in the abundance of natural yeast starter waste that results from regular feeding cycles. This excess starter, known as “discard,” can be used to create a multitude of delicious and creative breads, each with its own unique characteristics and flavors.
In this article, we’ll explore 20 mouthwatering sourdough discard bread recipes that will inspire you to rethink the way you use your excess starter. From savory flatbreads to sweet muffins, and from classic sandwich loaves to innovative focaccia, there’s something for every palate and baking style. Whether you’re a seasoned sourdough enthusiast or just starting out on your baking journey, these recipes are sure to delight and provide endless opportunities for experimentation.
Garlic Parmesan Sourdough Discard Bread
Transform your sourdough discard into a savory and aromatic bread, perfect for snacking or serving alongside your favorite soups and salads. This recipe combines the tanginess of sourdough with the pungency of garlic and the nuttiness of parmesan.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/4 cup grated parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large mixing bowl, combine sourdough discard and warm water. Mix until just combined.
2. Add olive oil, garlic, and salt. Mix until smooth.
3. Knead the dough for 5-7 minutes, until it becomes elastic and slightly sticky.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Shape the dough into a round or oblong loaf. Place on prepared baking sheet.
7. Sprinkle parmesan cheese and parsley over the bread.
8. Bake for 25-30 minutes, until golden brown.
Cooking Time: 25-30 minutes
Cinnamon Swirl Sourdough Discard Loaf
Transform your sourdough starter’s discard into a sweet and savory treat with this easy recipe. The combination of tangy sourdough and sweet cinnamon swirl will delight your senses.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups bread flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, combine sourdough starter discard, bread flour, and salt. Mix until just combined.
3. Add sugar, brown sugar, and cinnamon. Mix until well incorporated.
4. Pour in melted butter and mix until the dough comes together.
5. Roll out the dough into a 1/4-inch thick rectangle. Spread with cinnamon swirl topping (see below).
6. Roll up the dough and place seam-side down in the prepared loaf pan.
7. Bake for 35-40 minutes or until golden brown.
Cinnamon Swirl Topping:
Mix together 2 tablespoons brown sugar, 1/4 teaspoon ground cinnamon, and 1 tablespoon unsalted butter, melted. Spread evenly over the dough before rolling.
Cheesy Jalapeño Sourdough Discard Bread
Elevate your bread game with this spicy and savory recipe that combines the tanginess of sourdough discard with the creaminess of melted cheese and the heat of jalapeños.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon sugar
– 1 teaspoon active dry yeast
– 3 cups all-purpose flour
– 1/4 cup grated cheddar cheese
– 1/4 cup crumbled queso fresco or feta cheese
– 1-2 sliced jalapeños
– Salt, to taste
Instructions:
1. In a large bowl, combine sourdough discard, warm water, sugar, and yeast. Mix until dissolved.
2. Add flour, one cup at a time, mixing until fully incorporated.
3. Fold in cheddar and queso fresco cheese.
4. Gently add sliced jalapeños, folding to distribute evenly.
5. Knead dough for 10 minutes, until smooth and elastic.
6. Proof dough for 2-3 hours or overnight.
7. Preheat oven to 375°F (190°C).
8. Shape dough into a round or oblong loaf.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Rosemary Olive Oil Sourdough Discard Bread
Transform your sourdough discard into a flavorful and aromatic bread infused with the essence of rosemary and olive oil.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon active dry yeast
– 3 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped (about 1 tablespoon)
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine sourdough discard and warm water. Mix until smooth.
2. Add yeast and mix until dissolved.
3. Add olive oil, rosemary, and salt. Mix until just combined.
4. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours, or until doubled in size.
6. Preheat oven to 400°F (200°C). Gently shape the dough into a round or oblong loaf.
7. Bake for 30-35 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Chocolate Chip Sourdough Discard Muffins
Use up that excess sourdough starter and create a batch of decadent chocolate chip muffins. These tender treats are packed with flavor and perfect for snacking or breakfast on-the-go.
Ingredients:
• 1 cup sourdough discard (100% hydration)
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, and melted butter until just combined.
3. Add sourdough discard, egg, and vanilla extract; stir until smooth.
4. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
7. Let cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-22 minutes
Whole Wheat Sourdough Discard Sandwich Bread
This recipe utilizes sourdough starter discard to create a delicious, crusty sandwich bread with a nutty whole wheat flavor. Perfect for sandwiches, toast, or just snacking on its own!
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup sourdough starter discard (at room temperature)
– 1/4 teaspoon salt
– 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine the whole wheat flour and sourdough starter discard.
2. Mix until just combined, with some visible streaks of flour remaining.
3. Add salt and mix until evenly distributed.
4. Gradually add the water while mixing until a shaggy dough forms.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 2-3 hours, or until doubled in size.
7. Preheat oven to 425°F (220°C). Shape the dough into a round or oblong loaf.
8. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Herb and Cheese Sourdough Discard Rolls
Elevate your bread game with these delicious Herb and Cheese Sourdough Discard Rolls, perfect for snacking or serving alongside soups and salads. With the tangy flavor of sourdough starter and a hint of herbs, you’ll be hooked from the first bite.
Ingredients:
• 1 cup sourdough discard
• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated cheddar cheese
• 1/4 cup chopped scallions (optional)
Instructions:
1. In a large mixing bowl, combine sourdough discard, warm water, and yeast. Let sit for 5-10 minutes.
2. Add olive oil, salt, parsley, cheddar cheese, and scallions (if using). Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour, or until doubled.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Place rolls on prepared baking sheet, leaving about 1 inch of space between each roll.
8. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Banana Walnut Sourdough Discard Bread
This recipe utilizes sourdough discard to create a deliciously moist banana bread infused with the crunch of walnuts. Perfect for breakfast or as a snack, this loaf is sure to become a favorite.
Ingredients:
– 1 cup sourdough discard
– 2 ripe bananas, mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 large egg
– 1/2 cup chopped walnuts
– 2 cups all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine sourdough discard, mashed bananas, sugar, and salt. Mix until well combined.
3. Add melted butter, egg, and chopped walnuts. Mix until smooth.
4. Gradually add flour, mixing until just combined.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
6. Remove from oven and let cool on wire rack before slicing.
Cooking Time: 50-60 minutes
Spiced Pumpkin Sourdough Discard Loaf
This recipe is a perfect way to use up your sourdough starter’s excess discard and create a delicious, aromatic loaf that’s perfect for the fall season.
Ingredients:
• 1 cup sourdough discard (100% hydration)
• 2 cups bread flour
• 1/4 cup whole wheat flour
• 1 tsp instant yeast (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup canned pumpkin puree
• 1 tbsp honey or maple syrup (optional)
Instructions:
1. Mix discard, bread flour, whole wheat flour, yeast (if using), cinnamon, nutmeg, and salt in a bowl until just combined.
2. Add pumpkin puree and mix until the dough comes together in a sticky ball.
3. Knead for 5-7 minutes until smooth.
4. Proof at room temperature for 4-6 hours or overnight in the refrigerator.
5. Preheat oven to 425°F (220°C).
6. Shape into a round loaf, place on a baking sheet lined with parchment paper, and proof for another hour.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Sun-Dried Tomato Basil Sourdough Discard Bread
This recipe transforms sourdough discard into a delicious and flavorful bread, packed with the sweetness of sun-dried tomatoes and the brightness of fresh basil.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup chopped sun-dried tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
Instructions:
1. In a large mixing bowl, combine sourdough discard, warm water, and yeast. Mix until smooth.
2. Add flour, salt, and sugar. Mix 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 greased bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours or overnight in the refrigerator.
5. Preheat oven to 375°F (190°C).
6. Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and sprinkle with sun-dried tomatoes and basil.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Blueberry Lemon Sourdough Discard Bread
Elevate your bread game with this sweet and tangy sourdough discard recipe, perfect for using up excess starter.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup fresh or frozen blueberries
– 2 tablespoons lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sourdough discard, flour, and sugar. Mix until just combined.
3. Gently fold in the blueberries and lemon juice.
4. Add the salt and mix until the dough comes together.
5. Knead the dough for 10 minutes, until smooth and elastic.
6. Form into a round or oblong loaf and place on a baking sheet lined with parchment paper.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Caramelized Onion Sourdough Discard Focaccia
Elevate your bread game with this simple yet flavorful recipe that combines the natural tang of sourdough discard with sweet caramelized onions and a hint of Italian flair.
Ingredients:
– 1 cup sourdough discard (active or refreshed)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine sourdough discard and flour. Mix until just combined.
3. Add salt, olive oil, and caramelized onions (see note) to the dough. Mix until smooth.
4. Turn dough onto a floured surface and gently knead for 5-7 minutes, until elastic.
5. Form into a ball and place on prepared baking sheet. Flatten slightly with your hands.
6. Bake for 25-30 minutes or until golden brown.
7. Remove from oven and sprinkle with Parmesan cheese.
8. Garnish with fresh thyme leaves and serve warm.
Note: To caramelize onions, cook sliced onions in a skillet over medium-low heat for 20-25 minutes, stirring occasionally, until deep golden brown and sweet.
Honey Oat Sourdough Discard Bread
Transform your sourdough starter discard into a delicious, crispy-crusted bread infused with the sweetness of honey and the nutty flavor of oats. This recipe yields a beautiful loaf perfect for snacking or serving alongside your favorite soups.
Ingredients:
– 100g sourdough starter discard
– 250g whole wheat flour
– 150g rolled oats
– 10g sea salt
– 15g honey
– 350ml water
Instructions:
1. Preheat oven to 425°F (220°C). Mix starter, flour, and oats in a bowl until well combined.
2. Add sea salt and honey; mix until shaggy dough forms.
3. Gradually add water, mixing until dough comes together in a sticky ball.
4. Knead for 5-7 minutes until smooth, elastic dough forms.
5. Place dough on a floured surface, shape into a round or oblong loaf.
6. Proof at room temperature (68°F/20°C) for 2-3 hours, or until almost doubled in size.
7. Preheat oven to 425°F (220°C). Bake for 30-40 minutes, or until golden brown and crispy.
Cooking Time: 30-40 minutes
Savory Sourdough Discard Flatbread
Transform your sourdough discard into a delicious and crispy flatbread, perfect for snacking or serving alongside your favorite soups and dips.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/4 cup warm water
– 1 tablespoon olive oil
– Salt to taste
– Optional: garlic powder, dried herbs, or grated cheese for added flavor
Instructions:
1. In a large mixing bowl, combine the sourdough discard and warm water. Mix until fully incorporated and smooth.
2. Add the olive oil and mix until well combined.
3. Season with salt to taste.
4. If desired, add garlic powder, dried herbs, or grated cheese for extra flavor.
5. Knead the mixture for 5-7 minutes until it becomes smooth and pliable.
6. Divide the dough into 2-3 equal pieces, depending on how large you want your flatbreads to be.
7. Roll out each piece of dough into a thin circle, about 1/8 inch thick.
8. Preheat a non-stick skillet or griddle over medium-high heat for 5 minutes.
9. Cook the flatbreads for 30-45 seconds per side, until they’re crispy and golden brown.
Cooking Time: 1-2 minutes per side
Cranberry Orange Sourdough Discard Bread
This recipe uses sourdough discard to create a moist and flavorful bread, infused with the sweetness of cranberries and the brightness of orange zest.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup dried cranberries
– 1/4 cup freshly grated orange zest
– 1/2 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, cranberries, and orange zest. Mix until just combined.
3. Add salt and olive oil, and mix until the dough comes together in a shaggy mass.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Shape the dough into a round or oblong loaf, and place on the prepared baking sheet.
6. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Let cool on a wire rack before slicing and serving.
Cooking time: 35-40 minutes
Maple Pecan Sourdough Discard Loaf
This recipe transforms your sourdough starter discard into a delicious and aromatic loaf, infused with the warmth of maple syrup and the crunch of toasted pecans.
Ingredients:
– 100g sourdough starter discard
– 300g bread flour
– 150g water
– 10g maple syrup
– 20g chopped pecans
– 1 tsp salt
Instructions:
1. In a mixing bowl, combine the sourdough starter discard, bread flour, and water. Mix until a shaggy dough forms.
2. Add the maple syrup, chopped pecans, and salt. Mix until the ingredients are fully incorporated.
3. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest at room temperature for 24 hours.
5. Preheat your oven to 425°F (220°C).
6. Shape the dough into a round or oblong loaf and place it on a baking sheet lined with parchment paper.
7. Bake the loaf for 35-40 minutes, or until it’s golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Spinach and Feta Sourdough Discard Bread
Transform your sourdough discard into a delicious, savory bread filled with the flavors of spinach and feta cheese.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups fresh spinach leaves, chopped
– 1/4 cup crumbled feta cheese
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough discard, warm water, and olive oil. Mix until smooth.
3. Add chopped onion and spinach leaves. Mix until well combined.
4. Fold in crumbled feta cheese.
5. Turn dough onto a floured surface and shape into a round or oblong loaf.
6. Place on prepared baking sheet, cover with plastic wrap, and let rise for 1-2 hours, or until doubled in size.
7. Preheat oven to 425°F (220°C). Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Apple Cinnamon Sourdough Discard Bread
This recipe is a perfect way to use up your sourdough starter discard, resulting in a deliciously fragrant and flavorful bread. The combination of sweet apples and warm cinnamon creates a delightful treat for any time of the day.
Ingredients:
– 100g sourdough starter discard
– 250g all-purpose flour
– 15g granulated sugar
– 10g salt
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, melted
– 1 large apple, peeled and diced (about 150g)
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine starter discard, flour, sugar, salt, and cinnamon.
2. Add the melted butter and mix until just combined.
3. Fold in the diced apple.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Shape into a round or oblong loaf and place on a parchment-lined baking sheet.
6. Brush with beaten egg for a golden glaze.
7. Bake at 375°F (190°C) for 35-40 minutes, or until the bread is golden brown.
Tips: Make sure to adjust your oven temperature and cooking time based on your location and desired level of crustiness.
Roasted Garlic Sourdough Discard Baguette
Elevate your bread game with this unique recipe that combines the richness of roasted garlic with the tanginess of sourdough discard. Perfect for sandwiching your favorite fillings or serving alongside soups and stews.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup warm water
– 1 tsp active dry yeast
– 3 cloves roasted garlic, minced (see note)
– 1 tbsp olive oil
– 1 tsp salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough discard, warm water, and yeast. Mix until dissolved.
3. Add roasted garlic, olive oil, and salt. Mix until well combined.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Shape into a baguette and place on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
Note: To roast garlic, preheat oven to 400°F (200°C). Slice the top off 3 cloves of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender.
Everything Bagel Sourdough Discard Bread
This recipe uses sourdough discard to create a delicious and crispy Everything Bagel-inspired bread, perfect for breakfast or snacking. With the combination of sesame seeds, poppy seeds, and dried onion flakes, this bread is sure to satisfy your cravings.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups bread flour
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black sesame seeds
– 1/4 teaspoon white poppy seeds
– 1/4 teaspoon dried onion flakes
Instructions:
1. In a mixing bowl, combine sourdough discard, bread flour, water, sugar, and salt. Mix until just combined.
2. Add the sesame seeds, poppy seeds, and dried onion flakes. Mix until evenly distributed.
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, and let rest at room temperature for 2 hours.
5. Preheat oven to 425°F (220°C). Score the bread and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Get creative with your sourdough discard and make delicious breads! This article shares 20 mouth-watering recipe ideas that will inspire you to experiment with your leftover starter. From classic flavors like Garlic Parmesan and Rosemary Olive Oil to sweet treats like Chocolate Chip Muffins and Banana Walnut Bread, there’s something for everyone. Whether you’re a seasoned baker or just starting out, these recipes are perfect for using up sourdough discard and creating unique, flavorful loaves.
