The world of sourdough baking can be intimidating, especially when it comes to maintaining a starter and dealing with long proofing times. But what if you could enjoy the benefits of sourdough without the hassle? Enter quick discard recipes – a game-changer for anyone looking to simplify their baking routine. By using the natural process of discard to create flavorful, tender loaves and treats, these recipes offer a more streamlined approach to sourdough baking.
In this article, we’ll explore 18 easy and delicious quick discard recipes that are sure to become new favorites in your kitchen. From sweet treats like banana bread and cinnamon rolls, to savory options like pizza dough and focaccia, there’s something for everyone on this list.
Quick Discard Sourdough Pancakes
Get a head start on your day with these fluffy and flavorful pancakes made using discarded sourdough starter. Perfect for breakfast or brunch, this recipe is quick, easy, and packed with tangy sourdough goodness.
Ingredients:
– 1 cup discarded sourdough starter (100% hydration)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon milk
– 2 tablespoons melted butter
Instructions:
1. In a bowl, whisk together the sourdough starter, flour, sugar, and salt.
2. In a separate bowl, beat the egg and mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Let the batter rest for 10-15 minutes to allow the sourdough to activate.
5. Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for another minute.
7. Serve warm with your favorite toppings.
Cooking Time: 4-5 minutes per batch
Easy Discard Sourdough Crackers
Get a head start on your sourdough baking with these simple crackers that use up discard starter! These crunchy treats are perfect for snacking or using as a base for appetizers.
Ingredients:
– 1 cup discard sourdough starter (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine discard starter, whole wheat flour, and all-purpose flour.
3. Add salt and mix until just combined.
4. Gradually add water as needed to form a dough that’s slightly sticky.
5. Knead the dough for 1-2 minutes until smooth.
6. Roll out the dough to about 1/8 inch thickness.
7. Cut into desired shapes (e.g., squares, rectangles).
8. Place on a baking sheet lined with parchment paper.
9. Bake for 15-20 minutes or until crackers are crispy and golden.
Cooking Time: 15-20 minutes
Quick Discard Banana Bread
Satisfy your banana bread cravings with this speedy recipe that uses up ripe bananas and skips the hassle of peeling them!
Ingredients:
– 3-4 overripe bananas, discarded (yes, you read that right!)
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add melted butter, sugar, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
4. Stir in discarded banana chunks (about 1-2 cups).
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. Let cool on a wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Simple Discard Sourdough Waffles
Simple Discard Sourdough Waffles
Start your day with a delicious and unique breakfast treat by using your sourdough starter’s discard to make fluffy and flavorful waffles. This recipe is perfect for reducing waste and utilizing the natural yeast in your starter.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 large egg
– 1/4 cup milk or buttermilk
– Butter or oil for greasing the waffle iron
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together sourdough starter discard, all-purpose flour, whole wheat flour, and salt until smooth.
3. Add sugar, egg, and milk or buttermilk. Whisk until fully incorporated.
4. Pour about 1/4 cup of batter onto the center of the waffle iron and spread evenly to edges.
5. Cook for 3-5 minutes or until the waffles are golden brown.
6. Repeat with remaining batter, greasing the waffle iron as needed.
Cooking Time: 15-20 minutes (depending on the number of waffles)
Quick Discard Pizza Dough
This recipe yields a delicious and crispy pizza dough with minimal effort and time required. By using the discard method, you’ll be able to create a flavorful crust without having to spend hours kneading.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add the remaining 2 cups of flour, one cup at a time, until the dough comes together in a sticky ball.
4. Turn the dough out onto a floured surface and gently knead for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 425°F (220°C). Punch down the dough and shape into desired pizza crust.
Cooking Time: 12-15 minutes
Easy Discard Sourdough Muffins
Easy Discard Sourdough Muffins: A Quick Treat Using Leftover Starter
Transform your leftover sourdough starter into delicious muffins with this simple recipe. Perfect for a quick breakfast or snack, these moist and flavorful treats are sure to become a favorite.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg
– 1 tablespoon melted butter
– Optional: nuts, seeds, or dried fruit for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together sourdough discard, flour, oats, sugar, salt, and baking powder.
3. In a separate bowl, beat the egg and melted butter until well combined. Add this mixture to the dry ingredients and stir until just combined. Do not overmix.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
6. Let cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 18-20 minutes
Quick Discard Cinnamon Rolls
Get a sweet treat on the table quickly with this recipe that combines ease and flavor. With minimal rising time, you’ll be enjoying soft, gooey cinnamon rolls in no time!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup warm milk (105°F to 115°F)
– 1 tablespoon active dry yeast
– 1/4 cup unsalted butter, melted
– 1 egg, beaten
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. In a separate bowl, whisk together warm milk, yeast, and melted butter. Let it sit for 5 minutes to activate the yeast.
3. Add the egg and whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 2-3 minutes, until it becomes smooth.
6. Roll out the dough to a thickness of about 1/4 inch (6 mm).
7. Spread melted butter and sprinkle cinnamon sugar mixture evenly over the dough.
8. Roll up tightly, cut into 12 equal pieces, and place on a baking sheet lined with parchment paper.
9. Bake at 375°F (190°C) for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Simple Discard Sourdough Biscuits
Make the most of your sourdough starter discard with these tender and flaky biscuits. Perfect for snacking or serving alongside soups and stews.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon cold unsalted butter, cut into small pieces
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the sourdough starter discard and flour until smooth.
3. Add the salt and mix until combined.
4. Use a pastry blender or your fingers to work in the cold butter until the mixture resembles coarse crumbs.
5. Turn the dough out onto a lightly floured surface and gently knead 2-3 times.
6. Roll out the dough to about 1 inch (2.5 cm) thickness. Cut into desired shapes.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) space between each.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Quick Discard Focaccia
This recipe yields a deliciously soft and flavorful focaccia with minimal effort and time commitment. Perfect as a side or used to make sandwiches, this quick discard method eliminates the need for proofing yeast.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 cup lukewarm water
– 3 tablespoons olive oil
– Coarse sea salt and fresh rosemary leaves for topping (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, salt, sugar, and yeast.
3. Gradually add lukewarm water, mixing until a shaggy dough forms.
4. Add olive oil and continue kneading for about 5 minutes, until the dough comes together in a sticky ball.
5. Turn the dough onto a floured surface and shape into a rectangle or circle.
6. Place on prepared baking sheet, dimpling with your fingers to create indentations.
7. Sprinkle with coarse sea salt and rosemary leaves if desired.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Easy Discard Sourdough Pretzels
Transform your sourdough starter discard into delicious, soft, and chewy pretzels with this simple recipe.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup warm water (around 90°F to 100°F)
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. In a large bowl, combine the sourdough starter discard, flour, and salt. Mix until a shaggy dough forms.
2. Add the sugar and warm water. Mix until the dough comes together in a sticky ball.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Shape the dough into 8-10 pretzels. Place them on a baking sheet lined with parchment paper, leaving about 1 inch of space between each pretzel.
5. Proof the pretzels at room temperature (around 70°F to 75°F) for 2 hours, or until they have doubled in size.
6. Preheat your oven to 400°F (200°C). Bake the pretzels for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Quick Discard Chocolate Cake
Satisfy your chocolate cravings with this rapid recipe that yields a moist and decadent cake in no time. With just a few simple ingredients, you’ll be enjoying a rich, velvety treat in under an hour.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 35-40 minutes
Simple Discard Sourdough Flatbread
This recipe utilizes discard sourdough starter, a byproduct of maintaining a sourdough culture, to create delicious and easy-to-make flatbreads. Perfect for snacking or as a base for your favorite toppings.
Ingredients:
– 1 cup discard sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine sourdough starter and 1/2 cup of the flour. Mix until just combined.
2. Add remaining 1 1/2 cups of flour and salt. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes, until it becomes smooth and pliable.
4. Divide the dough into 2-3 equal portions, depending on desired flatbread size.
5. Roll out each portion to approximately 1/8 inch thickness.
6. Preheat a non-stick skillet or grill over medium-high heat (400°F).
7. Cook flatbreads for 30-45 seconds per side, until lightly browned and crispy.
Cooking Time: 2-3 minutes total
Quick Discard Apple Fritters
Quick Discard Apple Fritters: A Sweet Treat with a Twist!
These crispy fritters are made with fresh apples and a hint of cinnamon, perfect for a quick snack or dessert. The twist? You can discard the apple peels and cores, making this recipe easy to prepare and cleanup.
Ingredients:
– 2-3 apples, peeled and chopped
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon baking powder
– 1/4 cup milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine the chopped apples, flour, sugar, cinnamon, and baking powder.
2. Add the milk and mix until a dough forms.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small balls of the apple mixture into the hot oil.
5. Fry for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Easy Discard Sourdough Donuts
Easy Discard Sourdough Donuts
Summary: Use your sourdough starter discard to create delicious donuts with a unique tangy flavor. These donuts are easy to make and require minimal effort, perfect for a weekend treat.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup vegetable oil
– Flavorings of your choice (e.g., vanilla extract, cinnamon, or chocolate chips)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a large bowl, whisk together sourdough starter discard, whole wheat flour, sugar, and salt.
3. Add baking powder and mix until just combined.
4. Gradually add vegetable oil while mixing until the dough comes together.
5. Knead the dough for 2-3 minutes to develop the gluten.
6. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.
7. Fry the donuts in batches, about 3-4 per batch, for 2-3 minutes on each side or until golden brown.
8. Drain excess oil on paper towels and serve warm.
Cooking Time: 10-12 minutes
Quick Discard Garlic Knots
Quick Discard Garlic Knots: Elevate your pizza night with these effortless, flavorful garlic knots that require minimal dough preparation.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 3 cloves garlic, minced
– 1 cup pizza dough (homemade or store-bought)
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
3. Add olive oil, salt, sugar, garlic, and pizza dough to the bowl. Mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 2-3 minutes until smooth.
5. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and then stretch into a knot shape.
6. Place knots on the prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 12-15 minutes or until golden brown. Sprinkle with parsley before serving.
Cooking Time: 12-15 minutes
Simple Discard Sourdough Bagels
Get ready to elevate your breakfast game with these chewy, flavorful bagels made using discarded sourdough starter!
Ingredients:
– 1 cup discard sourdough starter (at room temperature)
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup water
Instructions:
1. In a large mixing bowl, combine the discard sourdough starter and 1 cup of warm water. Mix until smooth.
2. Add the flour, salt, and sugar to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 2 hours.
5. Preheat your oven to 400°F (200°C).
6. Divide the dough into 4 equal pieces. Roll each piece into a ball and then stretch into an oval shape, creating the characteristic bagel hole.
7. Place the shaped bagels onto a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Quick Discard Blueberry Muffins
Looking for a sweet treat that’s ready in a flash? These Quick Discard Blueberry Muffins are the perfect solution! With minimal prep time and a straightforward recipe, you’ll have a batch of fresh-baked muffins in no time.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract; stir until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
7. Allow to cool before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 18-20 minutes
Easy Discard Sourdough Cornbread
This recipe uses discard sourdough starter to create a moist and flavorful cornbread with a hint of tanginess. Perfect for a quick weeknight dinner or as a side dish for your favorite meal.
Ingredients:
– 1 cup discard sourdough starter (active and bubbly)
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 2 tablespoons honey or sugar
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together sourdough starter, cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, honey or sugar, egg, and melted butter.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes, or until golden brown and set.
Cooking Time: 20-25 minutes
Summary
Discover the ease and delight of quick discard recipes! In this collection, you’ll find 18 delicious treats that use up your sourdough starter’s discard in no time. From fluffy pancakes and crispy crackers to sweet banana bread and savory pizza dough, there’s something for everyone. Whether you’re a seasoned baker or just starting out, these simple yet impressive recipes will get you experimenting with the flexibility of sourdough. Dive in and start baking today!
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