29d • General discussion
Sourdough discard
Unpopular opinion but I actually love having extra sourdough discard, and here are my favorite ways to use it!
- Rosemary Seeded Sourdough Discard Crackers (my favorite)Thin, crispy, salty, and packed with herby flavor. The discard adds subtle tang and incredible snap. Perfect with cheese boards.
- Sourdough Discard Chocolate Zucchini BreadExtra moist with deep cocoa flavor. The acidity from the discard enhances the chocolate and keeps the crumb tender for days.
- Sourdough Discard Scones, Flaky on the outside, soft inside. The discard adds complexity and makes them feel less sweet and more bakery-style.
- Sourdough Discard Muffins Use it in blueberry, lemon poppy, or cinnamon streusel muffins. It gives a soft, plush texture and a slight tang that balances sweetness.
- Sourdough Belgian Waffles Crispy, golden exterior with that signature deep grid and a subtle tartness. The discard helps create great structure and flavor depth.
- Sourdough Discard Pastry CreamYes, it works! Whisk a small amount of discard into your milk before cooking. It adds a faint cultured note that makes fruit tarts and cream puffs taste more complex without overpowering sweetness.
- Sourdough Discard Pancakes (or Sheet Pan Pancakes)Fluffy with crisp edges and that nostalgic diner flavor, but better.
- Sourdough Discard Pizza DoughAdds chew, better browning, and a slightly tangy backbone that makes homemade pizza taste like it came from a wood-fired oven.
- Sourdough Discard Banana BreadIntensifies the banana flavor and keeps the crumb soft and rich.
- Sourdough Discard Savory Quick Bread (Cheddar + Chive)Perfect with soups. The tang cuts through the richness of cheese beautifully.
I’d love to hear, do you make sourdough??
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Sourdough discard
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