Best Ways To Utilize Sourdough Discard

Sourdough chocolate chip cookies are a delicious and unique twist on the classic cookie. They're made with sourdough discard, which gives them a slightly tangy flavor and a chewy texture. The sourdough discard is what makes these cookies unique.

The discard adds a depth of flavor that you can't get from regular chocolate chip cookies. The butter and sugar make the cookies sweet and chewy while the flour gives them structure. The baking soda and baking powder help the cookies rise. And of course, the chocolate chips are the star of the show!

Sourdough crackers are a fantastic way to use up sourdough discard. These crackers create a delicious, healthy snack and do not let the sourdough discard go to waste. They're crispy, flavorful, and surprisingly easy to make!

The sourdough discard, flour, fat, and seasonings are combined in a bowl. The dough is rolled out on a lightly floured surface as thin as possible, cut into squares, rectangles, or any desired shapes and then baked.

Sourdough Apple Pull Apart Bread is a delightful sweet treat that can be made from sourdough discard. The sourdough discard adds a distinct tangy flavor to the bread, creating a delightful contrast with the sweetness of the apples and cinnamon. 

This pull-apart bread is soft and fluffy. You can also customize the filling with different fruits, nuts, or spices of your choice. The recipe is relatively simple and requires minimal effort, making it accessible even for beginner bakers.

Sourdough Cookies are different from the average chocolate chip cookies. These beauties hold a depth of flavor and a unique chew that is truly addictive. As the cookie dough ferments, it develops additional flavor and aroma compounds.

Sourdough cookies tend to be chewier than classic ones. You can use spices, fruits and nuts for added flavors, tanginess and crunch in the cookies respectively. For not letting the cookies burn, ensure to bake them at a moderate temperature for a longer time.  

Sourdough Pancakes are slightly denser and chewier pancakes, thanks to the natural gluten development from the sourdough discard. The slightly tangy note from the fermented starter complements both sweet and savory toppings beautifully.

The tangy note of sourdough might pair particularly well with savory toppings like herbs, cheese, or smoked salmon. Sprinkle a touch of cinnamon sugar on top before cooking for a warm and comforting flavor and let this unique twist on a classic breakfast do magic.

Sourdough Pizza is fermented with sourdough discard, this crust boasts a complex tangy flavor and a chewy-yet-airy texture. The fermentation process also breaks down gluten, making it easier to digest for some people.

The tangy sourdough base provides a unique depth of flavor, even before considering the toppings. It elevates simple toppings and complements richer ingredients beautifully in contrast to the regular pizza that has a neutral-flavored crust allowing the toppings to take center stage.

Sourdough discard can be used to create fluffy and satisfying biscuits. While sourdough discard doesn't have the same lifting power as baking powder, it does contribute to a gentle rise. The sourdough starter adds a tangy flavor and helps to leaven the biscuits.

These biscuits are made with a combination of all-purpose flour, baking powder, baking soda, and salt, along with cold butter and sourdough starter. The butter is cut into the flour mixture until it forms pea-sized pieces, which creates a flaky texture. 

Sourdough cinnamon buns are a heavenly combination of two delectable things: the tangy richness of sourdough dough and the sweet, cinnamony goodness of a classic cinnamon bun. These pillowy softness goods are sure to become a new favorite in your baking repertoire!

The sourdough starter introduces a subtle yet delightful tanginess that plays beautifully with the sweet cinnamon filling. The sourdough fermentation process brings out additional flavors in the flour, making the overall taste richer.

Foccacia is a beautiful bread with a crispy-golden crust and a light, airy crumb, studded with irresistible dimples for holding olive oil and your favorite toppings. The sourdough starter adds a subtle tang that complements the olive oil and salt creating a balanced flavor. 

The crust develops a beautiful golden brown color and a satisfyingly crisp texture, especially around the edges whereas the interior remains light and airy with large, open pockets. Use classic toppings like rosemary, olives, or cherry tomatoes as toppings for adding extra flavor!

Sourdough Crepes are delightful morsels that combine the tangy goodness of sourdough with the delicate finesse of classic crepes. The sourdough starter infuses the crepes with a light and pleasant tang that plays beautifully with sweet or savory fillings.

Just like traditional crepes, sourdough crepes are thin and pliable, making them perfect for wrapping around fillings. Enjoy them for breakfast with toppings like berries and whipped cream, as a light lunch filled with vegetables and herbs, or for a satisfying dinner with savory fillings like meats and cheeses.

You can make delicious sourdough waffles using your sourdough discard. Like other sourdough bakes, the discard adds a delightful tanginess to the waffles. These waffles achieve a satisfyingly crisp and golden brown exterior, perfect for holding toppings.

The fermentation process in the discard breaks down starches and unlocks additional flavors in the flour, resulting in richer and deeper-tasting waffles. The fluffier and airier waffles can be served with sweet or savory toppings.

 Beer bread is known for its moist and tender crumb, perfect for tearing and sharing. The beer and sourdough starter together create a delightful yeasty undercurrent that adds richness to the bread.

The sourdough starter infuses the bread with a subtle but intriguing tang. Depending on the type of beer used, you might get a hint of hoppy bitterness. Compared to regular bread, beer bread tends to be slightly denser, providing a satisfying bite without being heavy.

Sourdough flatbread is a simple yet versatile bread option with a delicious tangy twist. The sourdough starter infuses the flatbread with a subtle but delightful tang as well as unlocks additional flavors in the flour, setting it apart from regular flatbreads. 

Flatbreads are typically thin and flexible, making them perfect for wrapping around fillings or dipping. Enjoy them as a simple snack with dips, as an appetizer with toppings, or even as a main course with additional fillings like meats and vegetables.

Sourdough bagels are another baked good that can be prepared from the sourdough discard. This delicious variation of traditional bagels that incorporates the tangy flavor of sourdough starter into the dough.

Prior to baking, these bagels are boiled. This boiling step gives the bagels their characteristic texture. The bagels are then removed from the boiling water and placed back on the baking sheet. You can add your desired toppings before you place them in the oven.

Preparing sourdough muffins is a fantastic way to utilize your sourdough discard, reducing waste. Sourdough muffins offer incredible versatility beyond just breakfast such as mini muffins as a snack or a fantastic base for cheese boards.

Pair with fresh berries, maple syrup, or a dollop of yogurt for a satisfying and delightful start to the day. You can also elevate your brunch game by using sourdough muffins as the base for poached eggs, hollandaise sauce and smoked salmon.

Pretzels using sourdough discard are surprisingly easy to make. You can whip up a batch with your sourdough discard, flour, water and a little salt. The dough comes together quickly, and shaping the pretzels is a fun and engaging activity.

Sourdough pretzels offer a uniquely satisfying chew that regular pretzels can't quite match. This comes from the gluten development during fermentation, creating a substantial and delightful bite. Despite the chew, the crust bakes up beautifully, offering a satisfying golden crunch in every twist and turn.

Skillets prepared using sourdough discard are culinary magic! These skillets are not just your average one-pot meals; they're flavor bombs infused with the distinct tang of sourdough.

Sourdough discard plays beautifully with both sweet and savory ingredients. It complements the sweetness of vegetables like carrots and potatoes, shines with the richness of meats like sausages or chicken and provides a perfect base for bold flavors like spices and herbs.

The use of sourdough discard to prepare pasta elevates the classic dish to a whole new level. Sourdough pasta pairs beautifully with a variety of sauces, from simple tomato to creamy pesto to rich ragù. Its tangy flavor complements bold and light sauces alike.

Pasta prepared with the sourdough discard tends to be chewier and slightly denser than its regular counterpart. This satisfying bite holds its shape beautifully through cooking and creates a delightfully different textural experience.

Sourdough onion rings aren't just your average fried treat; they're a unique and flavorful alternative to the classic, infused with the delightful tang of sourdough. The distinct tangy note perfectly complements the sweetness of the caramelized onions enriching the flavors. 

The sweetness of the fried onions shines through, creating a delicious contrast with the tangy sourdough base. You can customize the intensity of the onion flavor by choosing different varieties, like sweet Vidalias or sharp reds.

Falafels made with sourdough discard is a fantastic twist on the classic Middle Eastern chickpea fritter, offering a unique depth of flavor and a slightly tangy edge. The inclusion of sourdough discard introduces a distinct tangy note that elevates the chickpea's nutty flavor. 

Just like regular falafel, sourdough versions can be enjoyed in pita bread wraps, salads, bowls, or even as appetizers with dips like hummus and tahini sauce. The complexity of these tangy falafels sets them apart from regular falafel, creating a more interesting taste experience.