61 Easy Sourdough Discard Recipes - Fork & Spoon Kitchen (2024)

Last Updated on March 26, 2022

Sourdough bread is delicious, but it also has some drawbacks.
The main problem is that sourdough bread tends to get moldy after a short period of time.
This makes it impossible to store for long periods of time.
In addition, the bread gets stale very fast.
Sourdough is a type of yeast starter that is mixed with flour and water.
This mixture is left to ferment for several days before being baked into bread.
Sourdough bread is considered healthier because it contains live bacteria.
There are many ways to extend the shelf life of sourdough bread.
One way is to freeze it.
Another method is to add salt or vinegar to the dough.
These ingredients inhibit the growth of harmful microorganisms

Sourdough Lemon Blueberry Scones

This recipe is from my friend’s mom who was making scones for her family and she wanted to share it with us! She said it was easy and quick to make and everyone loved it! Ingredients: 1 cup flour

Sourdough Garlic Bread Bites

Sourdough Lemon Blueberry Scone Recipe 2 cups flour 3/4 teaspoon salt

Fudgy Sourdough Brownies

I love making these bread bites because I get to eat them while baking! 1 cup sourdough starter or 1 cup warm water mixed with 2 teaspoons active dry yeast 1 tablespoon honey

Sourdough Focaccia Bread

2 cups flour 1 teaspoon salt

Sourdough Biscuits

Mix together the dry ingredients flour, yeast, sugar and set aside. In a separate bowl mix together the sourdough starter and warm milk until smooth. Add the wet mixture to the dry mixture and knead well. Cover and let rest for 10 minutes. Roll into balls about 1 inch thick and place on a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown.

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Sourdough breads are typically made from a combination of wheat flour and sourdough starter a natural leavening agent. This type of bread was originally used in Europe and is still popular today. It is easy to make and requires no special equipment. 7. Answer:To make sourdough bread, combine 2 cups of warm water with 1/2 cup of sourdough starter. Let sit for 5 minutes. Stir in 3 cups of unbleached white flour. Cover and let stand overnight. Next morning, stir in enough additional flour to form a soft dough. Knead for 10 minutes. Place in a lightly oiled bowl, turning once to coat. Cover and let rise until doubled in bulk, about 1 hour. Punch down and shape into loaves. Place in a preheated oven and bake for 30 minutes. Turn out onto racks to cool.

Sourdough Crackers

Combine 1 cup whole wheat pastry flour, 1 teaspoon salt, and 1 tablespoon sugar in a medium bowl. Add 1 cup lukewarm water and mix well. Let rest for 15 minutes. Mix in 1 cup sourdough starter or 1/4 cup yeast. Add enough unbleached white flour to make a stiff dough. Knead briefly. Shape into a ball, place in a greased bowl, turn once to grease top, cover, and let rise until double in volume, about 45 minutes. Divide into 8 pieces. Roll each piece into a circle about 1/8 inch thick. Cut into triangles using a sharp knife. Bake on baking sheets at 375 degrees F for 12 to 15 minutes, or until golden. Cool slightly on wire racks. Makes about 60 crackers.

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Sourdough breads are typically made from a combination of flour and sourdough starter. In order to make a good sourdough loaf, you need to start with a good sourdough starter. A good sourdough starter comes from a mixture of flour and water that has been allowed to sit for several days. It’s important to feed the starter every day, but not too much. Too much feeding will result in a very acidic starter. To get started, combine 2 cups of warm water with 1/2 cup of flour and stir vigorously. Cover loosely and allow to ferment overnight. The next morning, add another cup of warm water and repeat the process. After 3 days, you’ll notice bubbles forming around the edges of the container. This indicates that the fermentation process is beginning. At this point, you should discard any remaining liquid and replace it with new water. Continue to feed the starter daily, adding only enough water to maintain the consistency of the starter. As the starter gets stronger, you may need to increase the amount of water added. Once the starter has reached the desired strength, you’re ready to proceed with making your own sourdough bread. For starters, I recommend the book "The Bread Baker’s Apprentice" by Steven Raichlen.

Sourdough Sandwich Bread

Sourdough bread is a type of bread that uses a naturally occurring yeast and bacteria culture called a sourdough starter. The starter is fed with flour and water over a period of weeks or months until it becomes strong and produces a distinctive tangy flavor. Sourdough bread is usually baked in a wood-fired oven, although it can also be baked in a conventional oven. Sourdough bread has a long history in Europe, where it was traditionally used as a staple food. Today, sourdough bread is still popular in many parts of the world, especially in France, Italy, and Spain.

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Sourdough Tortillas

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Sourdough tortilla recipe is very easy to make. It takes only 5 minutes to make sourdough tortillas. Ingredients required for making sourdough tortillas are flour, yeast, salt, water and sourdough starter. To make sourdough tortilla dough, mix 1 cup of warm water with 2 tablespoons of sourdough starter. Add 3 cups of flour and stir well until mixture forms a soft ball. Cover bowl with plastic wrap and let sit overnight. In the morning, knead dough for about 10 minutes. Divide into 6 equal pieces. Roll each piece into a ball and roll out flat on a floured surface. Heat a cast iron skillet on medium heat. Place tortilla in hot pan and cook for 30 seconds. Flip tortilla and cook other side for another 30 seconds. Remove from skillet and place on cooling rack. Repeat process with remaining dough. Serve immediately.

Sourdough Chocolate Chip Muffins

To make sourdough chocolate chip muffins, combine dry ingredients flour, baking soda, baking powder in a large mixing bowl. Mix together wet ingredients milk, eggs, vanilla. Pour wet ingredients into dry ingredients and fold gently. Fold in chocolate chips. Spray 12 muffin tins with nonstick spray. Fill muffin tin halfway full with batter. Bake at 350 degrees for 20 minutes. Cool completely. Makes 12 muffins.

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Sourdough Chocolate Chip Mufins Ingredients 1 cup whole wheat flour

Sourdough Bagels

1/2 cup sourdough starter see below 3 cups warm water

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Mix together the starter and water. Cover and let sit overnight. In the morning, mix again and let sit until bubbly. This could take anywhere from 12 hours to 2 days depending on how active your starter is. Once it’s ready, pour into a bowl and refrigerate. Let sit for about 6 hours. Mix well and let sit for another hour. Pour into a bagel mold or other bread mold and bake at 350 degrees F for 30 minutes. Remove from oven and cool completely. Enjoy!

Sourdough Cinnamon Rolls

I’ve been making sourdough cinnamon rolls since I was a kid. My mom always used to make these for us kids whenever we’d get home from school. She’d roll them up in wax paper and put them in our lunch boxes. Nowadays, I still love baking these delicious treats. It’s fun to read the dough rise and turn golden brown while you wait for them to bake. These are great for breakfast or dessert. Ingredients: 2 cups warm milk 110°F

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Sourdough breads are yeast-leavened breads that are naturally fermented. This fermentation process creates a tangy flavor and gives the bread a chewy texture. Sourdough breads are typically made using natural starter cultures, which are usually available in health food stores. A natural starter culture is a mixture of bacteria, yeasts, and other microorganisms that live in flour and water. To make sourdough bread, you mix together flour, water, and salt. Then you let the mixture sit until the yeast and bacteria begin to multiply. After about 24 hours, you add the starter to the rest of the ingredients and knead the dough. Once the dough is ready, you shape it into loaves and place them in a covered container. The bread needs to ferment for several days before it is baked. Sourdough bread takes longer to rise because the yeast produces lactic acid during the fermentation process. Lactic acid helps slow down the growth of harmful bacteria, such as E. coli.

Sourdough Discard Pancakes

If you’re looking for a quick breakfast option, try making pancakes from scratch. It’s easy and delicious! Start by mixing together 1 cup of whole wheat flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon cinnamon. In a separate bowl, whisk together 1 egg, 1/3 cup milk, and 1 tablespoon melted butter. Add the wet ingredients to the dry ingredients and stir well. Heat a nonstick skillet over medium heat. Pour about ¼ cup batter per pancake onto the pan. Cook until bubbles form around the edges and the bottom is golden brown, 3 to 5 minutes. Flip the pancakes and continue cooking until done, another 3 to 5 minutes. Serve warm with syrup or powdered sugar.

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Sourdough discards are the perfect way to get rid of those old sourdough starter recipes that you’ve been saving for years. To make these pancakes, you’ll need to start with a batch of sourdough discards. Simply take your leftover sourdough starter if you have any and combine it with equal parts of bread flour and water. Let this mixture sit overnight, covered, in the refrigerator. The next day, pour off the liquid into a measuring cup and discard. Mix the remaining dough with enough additional flour to make a stiff dough. Divide the dough into two pieces and roll each piece into a ball. Cover the balls tightly with plastic wrap and let rest for 30 minutes. Roll each ball out between two sheets of parchment paper to create a circle about 12 inches in diameter. Remove the top sheet of parchment paper and place the dough on a greased cookie sheet. Repeat with the second

Sourdough Discard Naan

13. Sourdough discards are great for making naan. In order to make these delicious flatbreads, you’ll need to begin with a batch of sour dough discards. Simply take out your leftover sourdough starters if you have any and mix them with equal parts of bread flours and water. Let this sit overnight, covered, at room temperature. The following day, pour off the liquids into a measuring cup and throw away. Mix the remaining dough together with enough additional flour to form a stiff dough. Divide this dough into two pieces and shape each piece into a ball, covering each ball tightly with plastic wrap and letting it rest for 30 minutes. After resting, roll each ball out between two layers of parchment paper to create circles about 12 inches in diameter or larger. Remove the top layer of parchment paper and place each dough round onto a baking sheet lined with parchment paper. Bake at 400 degrees F for 10 minutes. Once baked, brush the tops of the naans with melted butter and sprinkle with sesame seeds. Serve immediately.

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Sourdough discards are perfect for making naan. To start, take out your leftover sour dough starter if you have any and combine it with equal parts of bread flour and water. Let this mixture sit overnight, covered, in a warm spot. The next morning, pour off the liquid from the bowl and discard. Add the remaining ingredients to the bowl and knead until smooth. Shape the dough into a ball, cover it tightly with plastic wrap, and let it rest for 30 minutes while you preheat the oven to 400°F. Roll the dough out between two sheets of parchment paper to create a circle about 12 inches in diameter. Transfer the dough to a baking sheet lined with a silicone mat or parchment paper. Brush the top of the naan with melted butter and sprinkle it with sesame seeds. Bake for 10 minutes, or until golden brown. Serve immediately. 15. Question: How do I get rid of the smell of garlic when cooking?

Sourdough Pretzels

To remove the odor of garlic, simply place the cooked garlic cloves in a jar and fill it with olive oil. Cover the jar and leave it in a cool, dark place for several weeks. After a couple of weeks, strain the oil and store it in a clean bottle. Use it whenever you need to flavor something. 16. Question: How long does it take to make homemade pizza crust?

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Homemade Pizza Crusts are very easy to make and only takes about 15 minutes. To make the dough, mix together 1 cup of warm water, 2 tablespoons of sugar, 3 teaspoons of salt, and 4 cups of flour. Mix well until a soft ball forms. Then let rest for 10 minutes. Add another cup of warm water and knead into a smooth ball. Let rest for 5 minutes. Roll out the dough and cut into desired shapes. Bake at 450 degrees F for 8-10 minutes. 14. Question: How to Make Homemade Pizza Dough

Sourdough Pop Tarts

1. Combine 1/2 cup lukewarm water, 1 tablespoon honey, 1 teaspoon yeast, and 1/4 cup sourdough starter or 1/3 cup active dry yeast in a bowl. Stir until combined. Cover with plastic wrap and leave in a warm place for 24 hours. 2. In a separate bowl combine 1 cup warm water, 1/2 cup sugar, and 1 teaspoon salt. Whisk until dissolved. Add the sponge mixture and stir until combined. Cover with a clean towel and set aside in a warm place for 12 hours.

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Sourdough bread is a type of bread that uses sourdough starter a mixture of flour and yeast instead of commercial yeast. It is a naturally leavened bread, meaning that it contains no chemical leavening agents such as baking soda or baking powder. Instead, the dough is allowed to ferment naturally, producing carbon dioxide gas that gives the bread its characteristic airy texture. In addition to being delicious, sourdough breads are said to have health benefits because of the natural bacteria present in the starter.

Sourdough Chocolate Chip Cookies

1 cup butter softened 1/2 cup sugar

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Sourdough chocolate chip cookies are delicious and easy to make. These are very soft and chewy cookies. This recipe uses sour dough starter instead of yeast. It gives these cookies a unique flavor.

Can sourdough Discard be used as starter?

Sourdough starters are generally used to make breads and other baked goods. However, if you have leftover starter, you can use it to make homemade pizza crust. To make pizza dough, mix 1 cup of flour, 2 teaspoons of salt, and 1/2 teaspoon of yeast into the starter. Add enough warm water to form a soft dough. Knead the dough until smooth and elastic. Let rest for 10 minutes. Roll out the dough onto a floured surface. Spread sauce, cheese, and toppings on the dough. Bake at 400 degrees F for 15 to 20 minutes.

Can I use sourdough discard straight from fridge?

Yes, but not until after 24 hours. Sourdough starter needs time to ferment and develop flavor. It takes about 2 weeks for the sourdough to mature and become ready to use.

What can be made from discarded sourdough starter?

Sourdough starters are very important for bread making. Sourdough starter is a natural leavening agent that allows dough to rise faster and better. It is a living organism that contains yeast and bacteria. These organisms feed off sugar and produce carbon dioxide gas, which expands the dough. This expansion creates air pockets within the dough, giving it a light texture and allowing it to rise. In addition, the acidity produced by the fermentation process helps to retard mold growth.