20 Delicious Sourdough Discard Recipes Creative

Ever find yourself staring at that jar of sourdough discard, wondering what magic you can whip up beyond the usual pancakes? You’re not alone! From crispy crackers to indulgent desserts, your sourdough starter’s leftovers are about to become the star of your kitchen. Dive into our roundup of 20 Delicious Sourdough Discard Recipes that promise to turn your discard into dishes you’ll crave. Let’s get baking!

Sourdough Discard Pancakes

Transform your sourdough discard into fluffy, golden pancakes that are perfect for a lazy weekend breakfast.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup sourdough discard, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, beat 1 egg, then stir in 3/4 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden brown.
5. Serve warm with your favorite toppings. The sourdough discard gives these pancakes a slight tang and extra fluffiness that store-bought mixes can’t match.

Tip: For an extra crispy edge, let the batter sit for an additional 5 minutes before cooking.

Sourdough Discard Waffles

Transform your sourdough discard into something magical with these crispy, golden waffles that are perfect for a lazy weekend brunch.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the sourdough discard, all-purpose flour, granulated sugar, baking soda, and salt.
2. Add the buttermilk, egg, melted unsalted butter, and vanilla extract to the dry ingredients. Stir until just combined; the batter will be slightly lumpy.
3. Preheat your waffle iron according to the manufacturer’s instructions. Once hot, pour enough batter to cover the iron’s surface (about 1/2 cup for a standard waffle iron) and close the lid.
4. Cook for 3-5 minutes or until the waffles are golden brown and crisp. Repeat with the remaining batter.

These waffles stand out with their tangy depth from the sourdough discard, creating a perfect balance with the sweet, buttery toppings you love.

Tip: For extra crispiness, let the batter sit for 10 minutes before cooking to allow the baking soda to activate fully.

Sourdough Discard Crackers

Transform your sourdough discard into crispy, golden crackers with this simple recipe that’s perfect for snacking or pairing with your favorite cheese.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup whole wheat flour

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together 1 cup sourdough discard, 1/4 cup melted unsalted butter, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper until well combined.
3. Gradually add 1/4 cup whole wheat flour to the mixture, stirring until a soft dough forms.
4. Roll the dough out thinly between two sheets of parchment paper, then remove the top sheet and cut the dough into squares with a pizza cutter or knife.
5. Bake for 25-30 minutes, or until the crackers are golden and crisp. Let them cool on the baking sheet before serving.

These crackers boast a delightful tang from the sourdough discard, balanced by the richness of butter and a hint of garlic, making them irresistibly crunchy and flavorful.

Tip: For an extra flavor boost, sprinkle the rolled-out dough with sesame seeds or everything bagel seasoning before baking.

Sourdough Discard Pizza Dough

Transform your sourdough discard into a crispy, flavorful pizza dough that’s perfect for your next homemade pizza night. It’s a fantastic way to reduce waste while adding a tangy depth to your crust.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup warm water (about 110°F)

Instructions

1. In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Stir until the mixture is shaggy.
2. Add the olive oil and warm water to the bowl. Mix until a dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.
3. Place the dough back into the bowl, cover with a damp towel, and let it rest at room temperature for 4 hours. It won’t rise much, but this rest period develops the flavor.
4. Preheat your oven to 450°F with a pizza stone or baking sheet inside to heat up.
5. Roll out the dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper.
6. Add your favorite toppings, then slide the parchment with the pizza onto the hot stone or sheet. Bake for 12-15 minutes until the crust is golden and crispy.

The sourdough discard gives this pizza dough a subtle tang and a chewy texture that’s hard to resist, making it a standout base for any topping combination.

Tip: For an extra crispy crust, pre-bake the dough without toppings for 5 minutes before adding them and finishing the bake.

Sourdough Discard Banana Bread

Transform your sourdough discard into something magical with this moist and flavorful banana bread, a perfect way to reduce waste while treating yourself.

Ingredients

• 1 cup sourdough discard (unfed)
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the sourdough discard, mashed bananas, melted butter, 3/4 cup granulated sugar, egg, and 1 teaspoon vanilla extract until well combined.
3. In another bowl, whisk together the all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sourdough discard adds a subtle tang and incredible moisture to this banana bread, making it a standout recipe that’s as thoughtful as it is tasty.

Tip: For an extra touch, sprinkle the top with a little sugar before baking for a sweet, crackly crust.

Sourdough Discard Chocolate Cake

Who knew your sourdough discard could transform into the most decadent chocolate cake? This recipe is a game-changer for sourdough enthusiasts looking to reduce waste without sacrificing flavor.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup water
• 1 tbsp white vinegar

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup sourdough discard, 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1/2 cup vegetable oil, 1 tsp vanilla extract, and 1 cup water to the dry ingredients, mixing until smooth.
4. Stir in 1 tbsp white vinegar last, watching the batter bubble slightly, then pour into the prepared pan.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

The vinegar reacts with the baking soda to give this cake an incredibly light texture, while the sourdough adds a subtle tang that balances the rich chocolate perfectly.

Tip: For an extra moist cake, brush the top with simple syrup as soon as it comes out of the oven.

Sourdough Discard Cinnamon Rolls

Transform your sourdough discard into something sweet and irresistible with these fluffy cinnamon rolls, perfect for a cozy weekend breakfast.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/4 cup warm water
• 1/4 cup granulated sugar
• 1/4 cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar
• 2 tbsp softened butter (for filling)

Instructions

1. In a large bowl, mix the sourdough discard, warm water, granulated sugar, melted butter, egg, and vanilla extract until well combined.
2. Gradually add the flour and salt to the wet ingredients, stirring until a soft dough forms. Cover and let rest for 30 minutes.
3. On a floured surface, roll the dough into a 12×18 inch rectangle. Spread the softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
4. Roll the dough tightly from the long side, then cut into 12 equal pieces. Place in a greased baking dish, cover, and let rise for 1 hour.
5. Preheat the oven to 375°F. Bake the rolls for 25 minutes, or until golden brown.

The sourdough discard adds a subtle tang that balances the sweetness, making these cinnamon rolls uniquely flavorful and tender.

Tip: For an extra gooey texture, drizzle with cream cheese frosting while still warm.

Sourdough Discard Pretzels

Transform your sourdough discard into something truly special with these chewy, golden pretzels that boast a perfect balance of tang and salt.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup warm water (110°F)
• 2 tbsp brown sugar
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. In a large bowl, mix the sourdough discard, warm water, and brown sugar until combined.
2. Gradually add the all-purpose flour and salt, kneading until a smooth dough forms. Cover and let rest for 30 minutes.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper.
4. Divide the dough into 8 equal pieces. Roll each into a 20-inch rope and twist into a pretzel shape.
5. Bring a large pot of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
6. Brush the pretzels with the beaten egg and sprinkle with coarse sea salt.
7. Bake at 425°F for 15-18 minutes, until deeply golden.

These pretzels shine with their distinctive sourdough tang and a satisfying chew, making them a standout snack or accompaniment to soups.

Tip: For an extra glossy finish, brush the baked pretzels with melted butter right out of the oven.

Sourdough Discard Biscuits

Transform your sourdough discard into these fluffy, golden biscuits that are perfect for breakfast or as a side to your favorite soup.

Ingredients

• 1 cup sourdough discard (unfed)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup whole milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/4 cup cold unsalted butter until the mixture resembles coarse crumbs.
4. Stir in 1 cup sourdough discard and 3/4 cup whole milk until just combined; avoid overmixing.
5. Turn the dough onto a floured surface, gently knead a few times, then pat into a 1-inch thick circle.
6. Cut out biscuits using a 2.5-inch round cutter and place them on the prepared baking sheet.
7. Bake at 425°F for 15-18 minutes until golden brown.

The tangy sourdough discard adds a subtle depth of flavor to these biscuits, making them irresistibly tender with just the right amount of chew.

Tip: For extra flaky layers, fold the dough over itself a few times before cutting out the biscuits.

Sourdough Discard Focaccia

Transform your sourdough discard into a golden, airy focaccia with this simple recipe that’s perfect for any home cook looking to reduce waste without sacrificing flavor.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup warm water (about 110°F)
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil, plus more for drizzling
• 1 tsp honey
• 1/2 tsp active dry yeast
• Flaky sea salt and rosemary sprigs for topping

Instructions

1. In a large bowl, mix the sourdough discard, warm water, and honey until combined. Sprinkle the yeast over the top and let sit for 5 minutes until frothy.
2. Add the flour and 1 tsp salt to the bowl, stirring until a shaggy dough forms. Drizzle with 1 tbsp olive oil and knead in the bowl for about 5 minutes until smooth.
3. Cover the bowl with a damp towel and let the dough rise at room temperature for 4-6 hours, or until doubled in size.
4. Preheat your oven to 425°F. Pour the dough into a greased 9×13 inch baking dish, stretching it to fit. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with flaky sea salt and rosemary.
5. Bake for 20-25 minutes until the focaccia is golden brown and crisp on the edges. Let cool slightly before slicing.

The magic of this focaccia lies in its crispy edges and tender crumb, a testament to the power of sourdough discard. It’s a rustic bread that feels special enough for Sunday dinner but simple enough for Wednesday night.

Tip: For an extra flavor boost, let the dough rest overnight in the fridge after the first rise, then proceed with the recipe the next day.

Sourdough Discard Cornbread

Transform your sourdough discard into something unexpectedly delightful with this Sourdough Discard Cornbread, a perfect blend of tangy and sweet that’s irresistibly moist.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the sourdough discard, buttermilk, melted butter, and egg until smooth.
3. In another bowl, mix the cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
4. Combine the wet and dry ingredients, stirring just until mixed (a few lumps are okay).
5. Pour the batter into the prepared pan and bake for 25 minutes, or until the top is golden and a toothpick comes out clean.

The sourdough discard not only reduces waste but also adds a subtle tang that elevates the cornbread beyond the ordinary.

Tip: For an extra crispy edge, preheat your baking pan in the oven before adding the batter.

Sourdough Discard Blueberry Muffins

Transform your sourdough discard into these irresistibly tender blueberry muffins, bursting with juicy berries and a hint of tang.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/2 cup granulated sugar
• 1/4 cup melted unsalted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the sourdough discard, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gently fold the dry ingredients into the wet mixture until just combined.
4. Carefully fold in 1 cup fresh blueberries, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

The sourdough discard not only reduces waste but also gives these muffins a subtle depth of flavor and unbeatable moisture. Perfect for a quick breakfast or a sweet afternoon pick-me-up.

Tip: For an extra burst of blueberry flavor, toss the berries in a tablespoon of flour before folding them into the batter to prevent sinking.

Sourdough Discard Apple Cake

Transform your sourdough discard into a moist, flavorful apple cake that’s perfect for breakfast or dessert. This recipe is a delicious way to reduce waste while enjoying a homemade treat.

Ingredients

• 1 cup sourdough discard (unfed)
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 medium apples, peeled and diced

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the sourdough discard, melted butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
3. In another bowl, mix the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Fold in the diced apples until evenly distributed throughout the batter.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The sourdough discard adds a subtle tanginess to this cake, perfectly complementing the sweet apples and warm cinnamon. It’s a delightful twist on traditional apple cake that’s sure to impress.

Tip: For an extra touch of sweetness, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Sourdough Discard Garlic Knots

Transform your sourdough discard into these irresistible garlic knots, perfect for adding a homemade touch to any meal.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp active dry yeast
• 3 cloves garlic, minced
• 2 tbsp butter, melted
• 1 tbsp parsley, chopped

Instructions

1. In a large bowl, mix sourdough discard, all-purpose flour, olive oil, salt, sugar, and yeast until a dough forms. Knead for 5 minutes until smooth.
2. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
3. Preheat your oven to 400°F and line a baking sheet with parchment paper.
4. Divide the dough into 8 equal pieces. Roll each piece into a rope, then tie into a knot. Place on the prepared baking sheet.
5. Bake for 15-20 minutes until golden brown.
6. While the knots bake, mix minced garlic, melted butter, and parsley in a small bowl. Brush this mixture over the warm knots immediately after baking.

The magic of these garlic knots lies in their chewy interior and crispy edges, all wrapped up in a garlicky, buttery glaze that’s impossible to resist.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese over the knots right after brushing with the garlic butter.

Sourdough Discard Scones

Transform your sourdough discard into these tender, buttery scones with a hint of tanginess that makes them irresistibly unique.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sourdough discard (unfed)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 6 tbsp cold unsalted butter, cubed
• 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 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp salt, 1 1/2 tsp baking powder, and 1/4 tsp baking soda.
3. Add 6 tbsp cold unsalted butter, cubed, to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup sourdough discard, 1/4 cup heavy cream, and 1 tsp vanilla extract until just combined. Be careful not to overmix.
5. Turn the dough onto a lightly floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
6. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

The sourdough discard not only reduces waste but also adds a subtle depth of flavor and perfect crumbly texture to these scones.

Tip: For extra flaky scones, freeze the butter cubes for 10 minutes before incorporating them into the dough.

Sourdough Discard Cheese Straws

Transform your sourdough discard into these irresistible, cheesy straws that are perfect for snacking or entertaining.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup unsalted butter, softened
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the sourdough discard, shredded sharp cheddar cheese, and unsalted butter until well combined.
3. Add the all-purpose flour, salt, garlic powder, and paprika to the bowl, stirring until a dough forms.
4. Roll the dough into a log about 1/2 inch in diameter, then cut into 4-inch lengths. Twist each length slightly and place on the prepared baking sheet.
5. Bake at 375°F for 20-25 minutes, or until the cheese straws are golden and crisp.

These sourdough discard cheese straws boast a delightful crunch with a deep, cheesy flavor, thanks to the tangy sourdough and sharp cheddar combo.

Tip: For an extra kick, sprinkle a little cayenne pepper into the dough before baking.

Sourdough Discard Pumpkin Bread

Transform your sourdough discard into something magical with this moist and flavorful Sourdough Discard Pumpkin Bread, a perfect way to welcome the cozy baking season.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
3. Stir in 1 cup granulated sugar until well combined.
4. In another bowl, mix 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sourdough discard adds a subtle tang that beautifully complements the warm spices and sweet pumpkin, creating a loaf that’s irresistibly tender with just the right amount of chew.

Tip: For an extra touch, sprinkle the top with a little coarse sugar before baking for a delightful crunch.

Sourdough Discard Zucchini Bread

Transform your sourdough discard into something unexpectedly delightful with this moist and flavorful Sourdough Discard Zucchini Bread. It’s the perfect way to reduce waste while treating yourself to a slice of homemade goodness.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the sourdough discard, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. Stir in the grated zucchini until well combined.
4. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The sourdough discard adds a subtle tang and incredible moisture to this zucchini bread, making it a standout recipe that’s as satisfying to make as it is to eat.

Tip: For an extra crunch, sprinkle the top of the batter with a handful of chopped walnuts or pecans before baking.

Sourdough Discard Carrot Cake

Transform your sourdough discard into something unexpectedly delightful with this moist and flavorful carrot cake, a perfect way to reduce waste while treating yourself.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup sourdough discard, 1 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In another bowl, mix 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 3/4 cup granulated sugar, and 1/4 cup brown sugar until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined, then stir in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts (if using).
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The sourdough discard not only adds a subtle tang but also ensures the cake stays incredibly moist for days. It’s a clever twist that elevates the classic carrot cake to new heights.

Tip: For an extra touch of indulgence, top with cream cheese frosting and a sprinkle of cinnamon before serving.

Sourdough Discard Dinner Rolls

Transform your sourdough discard into fluffy, golden dinner rolls that are perfect for any meal. These rolls are a delicious way to reduce waste and add a homemade touch to your table.

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup warm water (110°F)
• 2 tbsp sugar
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a large bowl, combine the sourdough discard, warm water, sugar, melted butter, and salt. Stir until the sugar dissolves.
2. Sprinkle the yeast over the mixture and let sit for 5 minutes until frothy.
3. Gradually add the flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place in a greased 9×13 inch baking pan.
6. Cover and let rise for 30 minutes until puffy. Preheat oven to 375°F.
7. Bake for 20-25 minutes until golden brown. Brush with additional melted butter if desired.

These sourdough discard dinner rolls boast a tender crumb and a slight tang, making them irresistible straight from the oven. They’re a testament to how simple ingredients can create something extraordinary.

Tip: For an extra glossy finish, brush the rolls with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Conclusion

We hope this roundup of 20 delicious sourdough discard recipes inspires you to get creative in the kitchen! From pancakes to crackers, there’s something for everyone to enjoy. Don’t let that discard go to waste—try these recipes and discover your new favorite. Share your baking adventures with us in the comments and pin your top picks to Pinterest for others to enjoy. Happy baking!