17 Delicious Leftover Sourdough Starter Recipes Creative

You’ve been nurturing your sourdough starter like a prized pet, but what happens when you have more than you need? Don’t let those precious leftovers go to waste! Dive into our roundup of 17 Delicious Leftover Sourdough Starter Recipes that transform excess starter into mouthwatering meals and treats. From pancakes to pizza crusts, we’ve got creative ideas that’ll make you see your starter in a whole new light. Keep reading to get inspired!

Sourdough Starter Pancakes

Zesty mornings call for something special, and these sourdough starter pancakes are just the ticket. You’ll love how they turn your discard into a fluffy, tangy breakfast treat that feels both thrifty and indulgent.

Ingredients

• For the batter:
  • 1 cup sourdough starter (unfed)
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp melted butter
  • 1/2 cup milk
• For cooking:
  • 1 tbsp butter (for the pan)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined. Tip: Don’t overmix to keep the pancakes tender.
2. Whisk in the egg, melted butter, and milk until the batter is smooth. Let it sit for 10 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat (350°F) and melt a small amount of butter to coat the surface.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if they’re browning too quickly.
6. Repeat with the remaining batter, adding more butter to the pan as needed. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Ready to dig in? These pancakes boast a delightful tang from the starter, with a texture that’s light yet satisfying. Try them stacked high with a drizzle of maple syrup and a pat of butter, or get creative with fresh berries and a dollop of yogurt for a breakfast that feels gourmet.

Sourdough Discard Crackers

Zesty and easy to make, these sourdough discard crackers are your go-to snack for using up that leftover starter. You’ll love their crispy texture and tangy flavor, perfect for pairing with your favorite dips or cheeses.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 1/4 cup olive oil
  • 1 cup all-purpose flour
  • 1/2 tsp salt
• For topping:
  • 1 tbsp everything bagel seasoning

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the sourdough discard, olive oil, flour, and salt until a dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Roll the dough out thinly on a floured surface, about 1/8 inch thick. Tip: For even thickness, use rolling pin guides or two sticks of the same thickness on either side of the dough.
4. Cut the dough into squares or rectangles with a pizza cutter or knife, then transfer to the prepared baking sheet.
5. Sprinkle the everything bagel seasoning evenly over the crackers, pressing lightly to adhere. Tip: Feel free to get creative with toppings—try sea salt, rosemary, or grated cheese.
6. Bake for 20-25 minutes, or until the crackers are golden and crisp. Let cool on the baking sheet.

Vibrantly crisp with a delightful tang, these crackers are fantastic on their own or as a base for creamy spreads. Try them with a sharp cheddar or a smooth hummus for an extra flavor punch.

Sourdough Starter Waffles

Kickstart your morning with these fluffy, tangy sourdough starter waffles that’ll make your taste buds dance. You’ll love how easy they are to whip up, especially if you’ve got some starter begging to be used.

Ingredients

• For the batter:
  • 1 cup sourdough starter (unfed)
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
• For cooking:
  • Non-stick cooking spray or extra butter for greasing

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined.
2. Add the milk, eggs, melted butter, and vanilla extract to the bowl. Whisk until the batter is smooth. Let it rest for 5 minutes to thicken slightly.
3. Preheat your waffle iron to 375°F. Lightly grease it with non-stick cooking spray or butter to prevent sticking.
4. Pour 1/2 cup of batter onto the center of the waffle iron. Close the lid and cook until the waffle is golden brown and crisp, about 4-5 minutes.
5. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch.
6. Serve immediately with your favorite toppings. Tip: For extra crispiness, place waffles directly on the oven rack in the warm oven.

Delightfully crisp on the outside and tender inside, these waffles have a subtle tang that pairs perfectly with sweet maple syrup or fresh berries. Try stacking them high with a dollop of whipped cream for an indulgent breakfast treat.

Sourdough Discard Flatbread

Zesty and effortlessly delicious, this sourdough discard flatbread is your go-to for a quick, no-waste snack. You’ll love how it turns your leftover starter into something crispy and golden.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
• For cooking:
  • 2 tbsp olive oil (for frying)

Instructions

1. In a large bowl, mix the sourdough discard, all-purpose flour, salt, 2 tbsp olive oil, and water until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a lightly floured surface for about 3 minutes until smooth. Tip: This helps develop the gluten for a chewier texture.
3. Divide the dough into 4 equal pieces and roll each into a ball. Let them rest for 10 minutes covered with a damp cloth. Tip: Resting makes the dough easier to roll out.
4. Heat 2 tbsp olive oil in a skillet over medium heat (350°F).
5. Roll each ball into a thin circle (about 1/8 inch thick) and cook in the skillet for 2-3 minutes per side until golden brown and crispy.

Mouthwateringly crisp with a slight tang, this flatbread pairs perfectly with dips or as a base for your favorite toppings. Try it with hummus or a sprinkle of za’atar for an extra flavor kick.

Sourdough Starter Banana Bread

Let’s face it, banana bread is a classic, but adding a sourdough starter? That’s a game-changer. This recipe gives your leftover starter a delicious purpose, creating a loaf that’s moist, tangy, and utterly irresistible.

Ingredients

• For the batter:
  • 1 cup ripe bananas, mashed (about 2-3 bananas)
  • 1/2 cup sourdough starter, unfed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
• For the dry mix:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, combine the mashed bananas, sourdough starter, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Tip: For a decorative touch, slice a banana lengthwise and place it on top of the batter before baking.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, loosely cover it with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this sourdough starter banana bread has a crispy crust with a soft, moist interior. The tang from the starter balances the sweetness perfectly. Try serving it warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Sourdough Discard Pizza Dough

You’ve got some sourdough discard sitting in your fridge, and you’re not sure what to do with it. Why not turn it into a deliciously tangy pizza dough? It’s easier than you think and adds a whole new level of flavor to your homemade pizza.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup warm water
• For the toppings:
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • Your favorite pizza toppings (pepperoni, vegetables, etc.)

Instructions

1. In a large bowl, mix the sourdough discard, flour, salt, olive oil, and warm water until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Tip: Letting the dough rest for 10 minutes makes it easier to knead.
3. Place the dough back in the bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours until doubled in size. Tip: For a more pronounced sourdough flavor, let it rise in the fridge overnight.
4. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it hot.
5. Roll out the dough on a floured surface to your desired thickness, then transfer it to a piece of parchment paper.
6. Spread the pizza sauce over the dough, leaving a small border for the crust, then add the cheese and your favorite toppings.
7. Carefully transfer the pizza (on the parchment paper) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

Out of the oven, this sourdough discard pizza boasts a crispy crust with a chewy interior and a subtle tang that pairs perfectly with any toppings. Try serving it with a drizzle of hot honey for a sweet and spicy kick.

Sourdough Starter Muffins

Ready to turn that sourdough starter discard into something delicious? These sourdough starter muffins are the perfect way to use it up, offering a tangy twist on your morning bake.

Ingredients

• For the muffins:
  • 1 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 cup milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the sourdough starter, melted butter, egg, and milk until well combined.
3. In another bowl, mix the flour, sugar, salt, and baking soda. Tip: Sifting the dry ingredients can help avoid lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft with a slight chew, these muffins boast a delightful tang from the sourdough. Serve them warm with a pat of butter or a drizzle of honey for an extra treat.

Sourdough Discard Biscuits

Did you know your sourdough discard can transform into the fluffiest biscuits? You’re about to give those leftovers a delicious second life.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter, cubed
  • 3/4 cup milk

Instructions

1. Preheat your oven to 425°F. This high heat is key for that perfect rise.
2. In a large bowl, whisk together the flour, baking powder, and salt. Tip: Sifting the dry ingredients can make your biscuits even lighter.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Keeping the butter cold ensures flaky layers.
4. Stir in the sourdough discard and milk until just combined. Overmixing leads to tough biscuits, so stop when you see no dry flour.
5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it down again. Repeating this step 3-4 times creates those desirable flaky layers.
7. Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting for the best rise.
8. Place the biscuits on a baking sheet, leaving a little space between each. Bake for 15-18 minutes, or until golden brown on top.

Unbelievably tender with a slight tang, these biscuits are a game-changer. Try splitting them warm and slathering with honey butter for an extra treat.

Sourdough Starter Crepes

Feeling like whipping up something special for breakfast? These sourdough starter crepes are your ticket to a deliciously tangy and tender morning treat. They’re surprisingly easy to make, especially if you’ve got some starter to spare.

Ingredients

• For the batter:
  • 1 cup sourdough starter (unfed)
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp melted butter
• For cooking:
  • 1 tbsp butter (for the pan)

Instructions

1. In a large bowl, whisk together the sourdough starter, eggs, milk, sugar, and salt until smooth.
2. Stir in the melted butter until fully incorporated. Let the batter rest for 10 minutes to allow the gluten to relax.
3. Heat a non-stick skillet over medium heat (350°F) and melt a small amount of butter to coat the surface.
4. Pour 1/4 cup of batter into the center of the skillet, tilting to spread it thinly across the bottom.
5. Cook for about 2 minutes until the edges start to lift and the bottom is golden. Flip carefully and cook for another 1-2 minutes.
6. Repeat with the remaining batter, adding more butter to the pan as needed.

These crepes come out with a lovely tang from the sourdough, balanced by a hint of sweetness. Serve them rolled up with fresh berries and a drizzle of maple syrup for a breakfast that feels fancy but is totally doable on a busy morning.

Sourdough Discard Focaccia

Ready to turn that sourdough discard into something delicious? You’re in for a treat with this easy Sourdough Discard Focaccia. It’s fluffy, flavorful, and perfect for any meal.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 cup warm water
• For topping:
  • 2 tbsp olive oil
  • 1 tsp flaky sea salt
  • 1 tbsp rosemary, chopped

Instructions

1. In a large bowl, mix the sourdough discard, flour, salt, olive oil, and warm water until a sticky dough forms. Tip: The dough should be sticky but manageable. If it’s too wet, add a little more flour.
2. Cover the bowl with a damp towel and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For best results, let it rise in a warm spot.
3. Preheat your oven to 425°F (220°C). Drizzle 1 tbsp olive oil on a baking sheet and spread the dough onto it, pressing it out to fit the pan. Tip: Wet your hands to prevent sticking.
4. Dimple the dough with your fingers, then drizzle with the remaining olive oil, sprinkle with sea salt and rosemary.
5. Bake for 20-25 minutes, or until golden brown and crispy on the edges.

Just imagine tearing into this focaccia—its crispy edges, soft center, and the aromatic rosemary make it irresistible. Serve it warm with a drizzle of olive oil or as a side to your favorite soup.

Sourdough Starter Chocolate Cake

Oh, you’re going to love this twist on a classic chocolate cake—it’s got that deep, rich flavor you crave, with a little tang from your sourdough starter to keep things interesting. Perfect for when you’re looking to use up some starter but still want something indulgent.

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sourdough starter (unfed)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar
• For the frosting:
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the sourdough starter, water, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Mix until just combined—don’t overmix!
4. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, make the frosting. Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth. Stir in the vanilla.
7. Once the cake is cool, frost it generously. For an extra touch, sprinkle with sea salt or top with fresh berries.

This cake is wonderfully moist with a slight tang that balances the sweetness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Sourdough Discard Pretzels

Got some sourdough discard sitting in your fridge? Let’s turn that into something delicious—Sourdough Discard Pretzels! They’re chewy, salty, and perfect for snacking. Plus, they’re a great way to use up that discard without wasting a drop.

Ingredients

• For the dough:
  • 1 cup sourdough discard
  • 1 cup warm water (110°F)
  • 2 tbsp sugar
  • 2 tsp active dry yeast
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp melted butter
• For the boiling water bath:
  • 6 cups water
  • 1/4 cup baking soda
• For topping:
  • 1 egg, beaten
  • Coarse sea salt

Instructions

1. In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Add the sourdough discard, flour, salt, and melted butter to the bowl. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope and twist into a pretzel shape.
7. Bring the 6 cups of water and baking soda to a boil in a large pot. Boil each pretzel for 30 seconds, then remove with a slotted spoon.
8. Place the pretzels on the baking sheet, brush with beaten egg, and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes until golden brown. Tip: For extra shine, brush with melted butter right after baking.

Perfectly golden and irresistibly chewy, these pretzels are best served warm. Try them with a spicy mustard dip or simply enjoy as is for a satisfying snack.

Sourdough Starter Cornbread

Baking sourdough starter cornbread is like giving a cozy hug to your taste buds. It’s a twist on the classic, with a tangy depth that makes it unforgettable.

Ingredients

• For the batter:
  • 1 cup sourdough starter (unfed)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 large egg

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or baking pan with butter.
2. In a large bowl, whisk together the sourdough starter, buttermilk, melted butter, and egg until smooth.
3. In another bowl, mix the cornmeal, flour, sugar, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared skillet or pan, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For a crispier crust, place the skillet in the oven while it preheats.
7. Let the cornbread cool in the pan for 5 minutes before slicing. Tip: Serve warm with honey butter for an extra treat.

Velvety inside with a slight crunch on the outside, this cornbread is a dream. Try it alongside chili or toasted for breakfast with a drizzle of maple syrup.

Sourdough Discard Donuts

Just when you thought your sourdough discard was only good for pancakes, here comes a game-changer: sourdough discard donuts. They’re fluffy, slightly tangy, and utterly irresistible—perfect for using up that starter you were about to toss.

Ingredients

• For the donuts:
  • 1 cup sourdough discard
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For frying:
  • 2 cups vegetable oil
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the sourdough discard, sugar, egg, melted butter, and vanilla extract until smooth.
2. Gently fold in the flour, baking soda, and salt until just combined. Let the batter rest for 10 minutes to activate the baking soda.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer to ensure accuracy.
4. Drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes per side until golden brown.
5. Remove the donuts with a slotted spoon and drain on paper towels. Tip: Let them cool slightly before glazing to prevent the glaze from melting off.
6. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each donut into the glaze, then set on a wire rack to drip dry. Tip: Double dip for extra sweetness.
7. Serve warm for the best texture and flavor. Tip: Sprinkle with cinnamon sugar or drizzle with chocolate for a fun twist.

You’ll love the light, airy texture and the subtle tang from the sourdough. These donuts are best enjoyed fresh, but good luck keeping them around for long!

Sourdough Starter Bagels

Got a sourdough starter sitting in your fridge begging to be used? Let’s turn that tangy, bubbly goodness into chewy, golden bagels that’ll make your morning toast jealous.

Ingredients

• For the dough:
  • 1 cup active sourdough starter
  • 3 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 1 tbsp honey
  • 1 cup warm water (110°F)
• For boiling:
  • 2 quarts water
  • 1/4 cup honey
• For topping (optional):
  • 1 tbsp everything bagel seasoning
  • 1 egg white, beaten

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, salt, 1 tbsp honey, and warm water until a shaggy dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but don’t overdo it—you want it tacky, not dry.
3. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 8-12 hours, or until doubled in size.
4. Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then poke a hole in the center and stretch to form a bagel shape.
5. Preheat your oven to 425°F and bring 2 quarts of water and 1/4 cup honey to a boil in a large pot.
6. Boil the bagels 2 at a time for 1 minute per side, then transfer to a parchment-lined baking sheet. Tip: Boiling gives bagels their signature chew, so don’t skip this step!
7. Brush the boiled bagels with beaten egg white and sprinkle with everything bagel seasoning if using.
8. Bake for 20-25 minutes, or until deep golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Out of the oven, these bagels have a crisp crust giving way to a soft, tangy interior. Slather them with cream cheese or go wild with avocado and a sprinkle of chili flakes for a kick.

Sourdough Discard Scones

Very few things beat the satisfaction of baking something delicious while also reducing waste. That’s exactly what you’re doing with these sourdough discard scones—turning your leftover starter into a tender, flaky treat.

Ingredients

• For the scones:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup sourdough discard
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the sourdough discard, heavy cream, and vanilla extract until just combined. Tip: Don’t overmix to avoid tough scones.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
6. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown. Tip: Check at 15 minutes to prevent overbaking.

Mmm, these scones come out with a crisp exterior and a soft, buttery interior. Serve them warm with a dollop of clotted cream and your favorite jam for an extra special treat.

Sourdough Starter Cinnamon Rolls

Wow, have you ever thought about combining the tangy depth of sourdough with the sweet, spicy warmth of cinnamon rolls? It’s a game-changer, trust me. These sourdough starter cinnamon rolls are fluffy, flavorful, and just a little bit fancy—perfect for impressing your brunch guests or treating yourself.

Ingredients

• For the dough:
  • 1 cup active sourdough starter
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup milk, warmed to 110°F
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the filling:
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup unsalted butter, softened
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt.
2. Add the warmed milk, melted butter, and egg to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 4-6 hours, until doubled in size.
5. Roll the dough out on a floured surface into a 12×18 inch rectangle.
6. Spread the softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
7. Roll the dough tightly from the long side, then cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for another 1-2 hours, until puffy.
9. Preheat the oven to 375°F and bake the rolls for 20-25 minutes, until golden brown. Tip: For extra soft rolls, cover with foil halfway through baking.
10. While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm rolls.

Fluffy, tangy, and sweet, these rolls are a dream with a cup of coffee. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist.

Conclusion

Brimming with creativity, our roundup of 17 delicious sourdough starter recipes transforms leftovers into culinary treasures. Whether you’re a seasoned baker or new to sourdough, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you found inspiration here, please share the love by pinning this article on Pinterest. Happy baking!