When you’re working with a sourdough starter, it’s inevitable that you’ll have excess material left over. But instead of letting it go to waste, why not get creative and use it to make something new? In this article, we’ll explore 20 delicious recipes that use leftover sourdough starter in innovative ways. From sweet treats like banana bread and cinnamon rolls to savory staples like crackers and pretzels, there’s a recipe on this list for everyone.
In the first section of our article, we’ll be highlighting some tasty breakfast options that you can make using your leftover sourdough starter. Whether you’re in the mood for fluffy pancakes or crispy waffles, these recipes are sure to hit the spot.
Sourdough Starter Pancakes
Start your day with a tangy twist on traditional pancakes using your own sourdough starter. These fluffy, flavorful pancakes are perfect for breakfast or brunch.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: blueberries, chocolate chips, or other mix-ins of your choice
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Add sourdough starter, milk, egg, and melted butter. Mix until smooth and free of lumps.
3. Let the batter rest for 10-15 minutes to allow the sourdough starter to activate.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook pancakes for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on number of pancakes)
Sourdough Discard Waffles
Transform your sourdough starter discard into crispy, golden waffles with this simple recipe. Perfect for breakfast or brunch, these waffles are a great way to use up excess starter and reduce waste.
Ingredients:
– 1 cup sourdough starter discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Flavorings of your choice (e.g. vanilla extract, cinnamon)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together starter discard, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together egg and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined (batter should still be slightly lumpy).
5. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes or until golden brown.
6. Repeat with remaining batter.
Cooking Time: 3-5 minutes per waffle
Sourdough Starter Crackers
Get ready to elevate your snack game with these addictive Sourdough Starter Crackers! Made with the natural yeast from your sourdough starter, these crackers are perfect for snacking on their own or pairing with your favorite dips and spreads.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough starter, flour, and salt. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and pliable.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes or simply tear into pieces.
5. Place crackers on prepared baking sheet, leaving some space between each piece.
6. Bake for 12-15 minutes, or until crackers are lightly golden and crispy.
Cooking Time: 12-15 minutes
Sourdough Discard Banana Bread
Utilize your sourdough starter’s excess liquid (discard) to create a delicious and moist banana bread, perfect for using up ripe bananas. This recipe combines the tanginess of sourdough with the sweetness of ripe bananas.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 3 large ripe bananas, mashed
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine sourdough discard, mashed bananas, brown sugar, granulated sugar, salt, baking powder, and cinnamon. Mix until smooth.
3. Add melted butter, egg, and vanilla extract. Mix until well combined.
4. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Sourdough Starter Pizza Dough
This recipe combines the tangy flavor of sourdough starter with the classic simplicity of pizza dough, perfect for topping with your favorite ingredients. With a little patience and planning, you can create a unique and delicious crust that’s sure to impress.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 3 cups bread flour
– 1 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine the sourdough starter and 1 cup of warm water (around 90°F). Let it sit for 5-10 minutes to activate the starter.
2. Add the bread flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 2-3 hours or overnight in the fridge.
5. Preheat your oven to 450°F (230°C) with a baking stone or pizza stone inside. Shape the dough into desired shape and top as desired.
6. Bake the pizza for 12-15 minutes, until crust is golden brown.
Cooking Time: 12-15 minutes
Sourdough Discard Muffins
Turn your sourdough starter discards into a batch of tender, flavorful muffins that are perfect for breakfast or snacks. With this recipe, you’ll use up excess starter and create a tasty treat that’s free from commercial yeast.
Ingredients:
• 1 cup sourdough starter discard (at room temperature)
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk or buttermilk
• Optional: flavorings like vanilla, cinnamon, or chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together starter discard, flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg and mix in milk or buttermilk.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Enjoy your delicious Sourdough Discard Muffins!
Sourdough Starter Focaccia
Sourdough Starter Focaccia Recipe
This recipe uses your sourdough starter to create a delicious and flavorful focaccia bread, perfect for sandwiches or as a side dish. With minimal ingredients and simple steps, you’ll be enjoying a warm and fragrant loaf in no time.
Ingredients:
• 1 cup sourdough starter (active and bubbly)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup water
• Fresh rosemary leaves or other herbs for garnish (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, flour, and salt.
3. Mix until a shaggy dough forms.
4. Add olive oil and water; mix until the dough comes together in a sticky ball.
5. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
6. Place the dough on a baking sheet lined with parchment paper.
7. Dimple the dough with your fingers, then sprinkle with rosemary leaves or other herbs if desired.
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sourdough Discard Biscuits
Transform your sourdough starter’s discard into a batch of flaky, buttery biscuits perfect for breakfast or as a side dish. This recipe is a great way to reduce waste and get the most out of your sourdough starter.
Ingredients:
– 1/2 cup sourdough starter (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon cold unsalted butter, cut into small pieces
– 3 tablespoons heavy cream or buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and salt. Add sourdough starter and stir until just combined.
3. Add cold butter and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4. Pour in heavy cream or buttermilk and stir until the dough comes together in a shaggy mass.
5. Turn dough onto a floured surface and gently knead 2-3 times, until it forms a cohesive ball.
6. Roll out to about 1 inch (2.5 cm) thickness. Cut into desired shapes using a biscuit cutter or glass.
7. Place on prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Sourdough Starter Crepes
Start your day with a delicious and delicate crepe filled with sweet or savory fillings, using the natural tang of sourdough starter. This recipe combines the simplicity of crepe-making with the unique flavor of sourdough.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup milk
– 1 large egg
– 1/4 cup water
– 1 tablespoon sugar
– 1/2 teaspoon salt
– Butter or cooking spray for greasing the pan
Instructions:
1. In a blender, combine sourdough starter, milk, egg, water, sugar, and salt. Blend until smooth and free of lumps.
2. Heat a small non-stick pan over medium heat. Brush with butter or cooking spray.
3. Pour about 2 tablespoons of the batter into the pan and tilt to evenly coat the bottom.
4. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
5. Loosen the crepe with a spatula and flip. Cook for another minute.
6. Repeat with remaining batter, greasing the pan between each crepe.
Cooking Time: 15-20 minutes (depending on the number of crepes)
Sourdough Discard Cinnamon Rolls
Transform your sourdough starter’s discard into a sweet treat with these soft and fluffy cinnamon rolls. Perfect for using up excess starter, these rolls are a delicious way to reduce waste and satisfy your cravings.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 2 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine discard, warm water, and sugar. Mix until smooth.
2. Add melted butter, cinnamon, and salt. Mix until fully incorporated.
3. Gradually add flour, mixing until a sticky dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to 1/4 inch thickness. Cut into 8-10 rolls.
6. Place rolls on a parchment-lined baking sheet, leaving space between each roll.
7. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Tips: Make sure your sourdough starter is active and bubbly before using the discard. Also, adjust the amount of sugar to your taste.
Sourdough Starter Pretzels
Sourdough Starter Pretzels: A Twist on a Classic Favorite
These chewy, buttery pretzels get an extra boost of flavor from the tanginess of sourdough starter. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup warm water
– 2 tablespoons active sourdough starter (100% hydration)
– 3 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 2 teaspoons salt
– 3 cups all-purpose flour
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. In a large bowl, combine warm water and sourdough starter. Stir until dissolved.
2. Add melted butter, sugar, and salt. Mix until combined.
3. Gradually add flour, one cup at a time, until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Divide into 8-10 equal pieces. Roll each piece into a long rope.
6. Twist each rope into a pretzel shape. Place on a baking sheet lined with parchment paper.
7. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Sourdough Discard Cornbread
Utilize your sourdough starter’s natural yeast and bacteria to create a moist and flavorful cornbread, perfect for accompanying hearty stews or as a side dish.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon honey or sugar
– 1 large egg
– 1/2 cup buttermilk or plain yogurt (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together sourdough starter, cornmeal, flour, salt, and baking soda.
3. In a separate bowl, whisk together honey or sugar, egg, and buttermilk or yogurt (if using).
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Sourdough Starter Flatbread
Start your day with a crusty, flavorful flatbread made using your sourdough starter. This recipe is perfect for a quick breakfast or snack that’s packed with nutrients and delicious.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup warm water
– 2 tablespoons olive oil
– 1 teaspoon salt
– Optional toppings: sesame seeds, chopped herbs, garlic, or cheese
Instructions:
1. In a large mixing bowl, combine the sourdough starter and warm water. Mix until smooth and bubbly.
2. Add the olive oil and salt. Mix until fully incorporated.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 2-3 equal pieces, depending on desired flatbread size.
5. Roll out each piece into a thin circle, about 1/8 inch thick.
6. Preheat a non-stick skillet or baking stone over medium-high heat.
7. Cook the flatbreads for 30-45 seconds per side, or until they’re golden brown and crispy.
8. Serve warm with your favorite toppings.
Cooking Time: 2-3 minutes per side
Sourdough Discard Donuts
These sweet treats are a great way to use up excess sourdough starter and create a delicious, tangy snack. With just a few simple ingredients, you can create a batch of fluffy donuts that are perfect for breakfast or as a sweet treat.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup whole milk
– Vegetable oil for frying
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine sourdough discard, flour, sugar, and salt. Mix until smooth.
2. Add milk and mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rest for 1 hour at room temperature.
5. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
6. Use a cookie scoop or spoon to drop the dough into the oil, making sure not to overcrowd the pan.
7. Fry donuts for 2-3 minutes on each side, or until golden brown.
8. Remove from oil and dust with confectioners’ sugar (if desired). Let cool before serving.
Cooking Time: 20-25 minutes
Sourdough Starter Scones
Elevate your scone game with the tangy flavor of sourdough starter! These tender and flaky treats are perfect for breakfast, snacks, or as a side to your favorite soups.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 large egg, beaten
– Optional: dried herbs or citrus zest for added flavor
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add the sourdough starter and mix until just combined.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Beat in the egg until the dough comes together in a shaggy mass.
6. Turn the dough out onto a floured surface and gently knead a few times until it forms a cohesive ball.
7. Pat into a circle, about 1 inch thick. Cut into wedges or use a biscuit cutter for more uniform scones.
8. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Sourdough Discard Chocolate Cake
This recipe transforms sourdough discard into a rich and indulgent chocolate cake, perfect for satisfying your sweet tooth. With only 6 ingredients, this treat is surprisingly easy to make.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together sourdough discard, cocoa powder, sugar, flour, baking soda, and salt until smooth.
3. Pour the batter into prepared pans and smooth the tops.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool completely before serving.
Cooking Time: 25-30 minutes
Sourdough Starter Dumplings
Elevate your comfort food game with these tender and flavorful dumplings infused with the tangy goodness of sourdough starter. Perfect for a cozy evening or as a side dish to your favorite soups.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil, for brushing
Instructions:
1. In a large mixing bowl, combine sourdough starter, flour, and salt. Mix until just combined.
2. Gradually add lukewarm water while stirring with a wooden spoon or a silicone spatula until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
5. Brush both sides with vegetable oil to prevent sticking.
6. Cook dumplings in boiling water or soup broth for 10-12 minutes, or until they float to the surface.
Cooking Time: 10-12 minutes
Sourdough Discard Bagels
Transform your sourdough starter discard into chewy, crispy bagels with this easy recipe. Perfect for using up excess starter and satisfying your snack cravings.
Ingredients:
• 1 cup sourdough starter discard (100% hydration)
• 2 cups bread flour
• 1/4 cup warm water
• 1 tablespoon sugar
• Salt to taste
• Sesame or poppy seeds for topping (optional)
Instructions:
1. In a mixing bowl, combine sourdough starter discard, bread flour, and sugar.
2. Add warm water and mix until shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Divide into 8 equal pieces and shape each into a ball.
5. Use your thumbs to create a hole in the center of each ball, stretching it out into a bagel shape.
6. Place bagels onto a baking sheet lined with parchment paper, leaving space between each.
7. Proof at room temperature for 2-3 hours or until puffed and slightly sticky.
8. Preheat oven to 425°F (220°C). Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sourdough Starter Tortillas
Using your sourdough starter to make tortillas is a game-changer – the tangy flavor and chewy texture elevate this classic staple to new heights. With just a few simple ingredients, you can create delicious and authentic-tasting Mexican tortillas at home.
Ingredients:
– 1 cup active sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 0.5 teaspoon salt
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the sourdough starter and 1/4 cup of warm water to create a shaggy dough.
2. Add the flour and salt to the mixture and stir until it forms a sticky ball.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and pliable.
4. Cover with plastic wrap or a damp cloth and let rest at room temperature for 1 hour.
5. Divide the dough into 8 equal pieces and shape each piece into a ball.
6. Roll out each ball into a thin circle (about 1/16 inch thick).
7. Cook tortillas on a dry griddle or frying pan over medium-high heat, about 30 seconds per side.
Cooking Time: 1-2 minutes per side
Sourdough Discard Brownies
Elevate your baking game by repurposing your sourdough starter discard into rich, fudgy brownies. This recipe is perfect for using up excess starter and reducing waste.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup unsalted butter, melted
– 1 cup sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup semisweet chocolate chips
– 1 large egg
Instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together sugar, flour, and salt.
3. Add melted butter, sourdough starter discard, and chocolate chips. Whisk until smooth.
4. Beat in the egg until well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Summary
Discover 20 creative and delicious recipes that use sourdough starter discard! From sweet treats like banana bread and cinnamon rolls to savory options like pizza dough and pretzels, there’s something for everyone. Learn how to turn your leftover sourdough starter into a variety of tasty goods, from breakfast items like pancakes and waffles to snackable crackers and flatbread. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire you to get creative with your sourdough starter.
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