Hate wasting your sourdough discard? You don’t have to! If you have some discard available or if you’ve recently joined the sourdough craze, we’ve rounded up seven delicious recipes that’ll put your discard to good use. If you’ve thought about creating your own sourdough starter, we have a recipe and tutorial full of tips and tricks on how to get started. In this round up we’ve included a variety of ways to use up that versatile discard, from doughnuts to cheese crackers to loaf cakes!
The secret to these fluffy, tangy doughnuts? Sourdough discard-enriched dough. Plus, we give you two indulgent fillings to mix and match—our homemade Berry Jam and our berry-scented crème fraîche—so you can choose your own doughnut experience.
Don’t ditch your discard, make these Sourdough Discard Brownies instead! These ultra tender brownies get an irresistible tang from the discard. They’re topped with plenty of melty dark chocolate and chopped pecans for extra flavor.
This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam. Once you try making them with discard, you might never go back!
If you love Cheez-Its or Cheese Nips snack crackers, you’ll love this homemade version. If you want to change the flavor profile, you can use different spices or herbs, or change the cheese. They’re great with smoked paprika and Manchego or with herbes de Provence and Parmesan. Cut them into small squares to mimic those beloved snack crackers, but cut them any shape or size you like.
This chocolate loaf cake from Stacey Ballis is one of our favorite ways to use sourdough discard. The slight tang enhances the deep chocolate flavor and prevents the cake from being too sweet, which makes it ideal for brunch. Add some whipped cream and berries, and you have an elegant dessert for a dinner party. Add some frosting and sprinkles, and you have a fun cake that kids will love.
These muffins are really fast to pull together since they use oil instead of butter, which eliminates the need to plan ahead for softened butter. If you keep overripe bananas in the freezer, then you can mix the batter in no longer than it will take your oven to preheat, and you’ll have fresh muffins in about a half an hour.
These scones are simple enough for everyday breakfast and elegant enough for your next home brunch or high tea. They’re great with cream and jam or honey butter. You can add any dried fruit, nut, or chocolate chip or chunk combination you like. If you like a bit of spice, try adding a pinch of cinnamon and some chopped candied ginger. Whatever add-ins you choose, you can’t go wrong!