3 Recipes That Use Your Sourdough Discard

October 16, 2020
Zoey Jones
Kitchen Hacks, Let's Not Waste, Recipes, SPUD Calgary, SPUD Customers, SPUD Edmonton, SPUD Vancouver, SPUD Victoria

So you made a sourdough starter, now what? If, like me, you have a new obsession and appreciation for sourdough bread; you will find every reason to use it and keep it alive! But is discarding and feeding your starter almost daily starting to feel like a waste? We have 3 recipes for you to use up your sourdough discard.

First, what is Sourdough Discard? Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. The reason we do this is that every time you feed your starter, you must give it enough flour and water so that it is sufficiently fed but there’s no need to throw it away!

Here are 3 recipes to use up your sourdough discard:

Sourdough Pancakes

Use your favourite pancake recipe or mix and add 1 cup of sourdough! Adding the sourdough will make them super fluffy and give your breakfast a little tang!

Sourdough Crackers

Easy peasy!

3/4 cup discarded sourdough
2 tablespoons butter (melted, can also be substituted for a plant–based option)
1/4 teaspoon fine sea salt
2 teaspoons of your favourite dried herbs
Salt for sprinkling on top

Preheat your oven to 325°F and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.

Measure out the sourdough discard, add the dried herbs and salt into the bowl of melted butter and mix until combined. Use a spatula to spread the mixture in a thin, even layer on the parchment paper. Sprinkle the salt on top.

Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares.

Enjoy your homemade crackers with your favourite spread, on a charcuterie board or by themselves!

Cranberry started muffins

While using the starter won’t give in a lift like using the starter in bread, it will add an extra layer of flavour no other muffin can give you. Fresh or dried cranberries work perfectly for these muffins so you can make them all year round! Try using some leftover cranberry sauce for an extra zing!