Fermentation, Recipes
Sourdough Discard Recipes
Here are the best, tested sourdough discard recipes — from same-day to super indulgent.
All use unfed discard straight from the fridge (no need to wait for it to get bubbly).
Everyday Quick Wins (under 30 minutes)
All use unfed discard straight from the fridge (no need to wait for it to get bubbly).
Everyday Quick Wins (under 30 minutes)
|
Recipe
|
Discard Amount
|
Key Ingredients
|
Time
|
Notes
|
|---|---|---|---|---|
|
200 g
|
2 eggs, 2 Tbsp sugar, 2 Tbsp oil/butter, 1 tsp baking soda, pinch salt
|
15 min
|
Lightest pancakes ever — better than buttermilk
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|
|
Crêpes / Swedish Pannkakor
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150–200 g
|
2 eggs, 300 ml milk, pinch salt
|
15 min
|
Thin, soft, perfect with jam or Nutella
|
|
Crackers (ultra-crispy)
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200 g
|
60 g butter/oil, ½ tsp salt, optional herbs/seeds
|
25 min
|
Roll super thin, bake 180 °C until golden — addictive
|
|
Naan / Flatbread
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150 g
|
100 g yogurt or milk, 1 tsp baking powder, pinch salt
|
20 min
|
Cook in hot cast-iron skillet — no oven needed
|
|
Cheese & Herb Muffins
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150 g
|
1 egg, 100 g grated cheese, herbs
|
25 min
|
Savory breakfast bombs — add bacon or olives if you want
|
Next-Level Treats
|
Recipe
|
Discard
|
Highlights
|
Time
|
|---|---|---|---|
|
Sourdough Discard Brownies
|
150 g
|
Deeply fudgy with tangy edge — no one guesses discard
|
40 min
|
|
Chocolate Chip Cookies
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200 g
|
Soft, chewy, slight tang → best cookies ever
|
25 min
|
|
Banana Bread (no wait)
|
200 g
|
Extra moist, uses over-ripe bananas perfectly
|
60 min
|
|
Cinnamon Rolls (same-day)
|
200 g
|
Soft dough, no long rise needed
|
2.5 hours
|
|
Pizza Dough (fridge overnight)
|
100–150 g
|
Crispy, flavorful crust — ready to top and bake the next day
|
Overnight + 30 min
|
Zero-Waste Bonus Ideas
- Add 50–100 g discard to any waffle, muffin, or quick-bread batter
- Mix into meatball or veggie burger mix → tender texture + flavor
- Stir into oatmeal or porridge while cooking → creamy and tangy
- Make sourdough pasta: 200 g discard + 1 egg + 150–200 g flour → roll and cut
My Personal Top 3 (the ones I make weekly)
- Sourdough Discard Crackers
→ 200 g discard + 60 g melted butter + ½ tsp salt + sesame/poppy seeds
→ Roll between two sheets of parchment paper as thin as possible
→ 180 °C fan for 20–30 min, turning the tray halfway. Break apart. Keeps for 2 weeks in a tin. - Same-Day Discard Chocolate Cake (one-bowl)
→ 200 g discard, 150 g sugar, 100 g oil, 2 eggs, 50 g cocoa, 150 g flour, 1 tsp baking soda, 100 g chocolate chips
→ 180 °C for 35–40 min. Insanely moist. - Overnight Discard Waffles
Mix night before: 200 g discard + 400 ml milk + 100 g melted butter + 2 Tbsp sugar + 300 g flour
Morning: add 2 eggs + 1 tsp baking soda → crispiest waffles ever.
Never throw away sourdough discard again — it’s free flavor and tenderness in everything you bake!
Learn how to prepare your Sourdough Starter
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