Sourdough Discard Recipe Ideas

Sourdough Discard Recipe Ideas

Sourdough Discard Recipe Ideas

Hate to throw out sourdough starter? Try these recipes with your discard. 

 

Sourdough Pancakes

Recipe adapted from Maurizio Leo

12 pancakes

Ingredients

  • 2 eggs

  • 250g (1 1/2 cups) ripe sourdough starter

  • 245g (1 cup) whole milk

  • 60g (1/4 cup) plain whole-milk yogurt, Greek or regular (optional)

  • 4g (1 teaspoon) vanilla extract (optional)

  • 180g Condo, Rosella or Plain flour

  • 6g (1 teaspoon) baking soda

  • 4g (1 teaspoon) baking powder

  • 5g (1 teaspoon) fine sea salt

  • 56g (1/2 stick) melted unsalted butter, plus more for cooking and serving

  • Chopped fresh fruit, for serving (optional)

  • Maple syrup, for serving

Method

  1. Lightly beat the eggs and add the sourdough starter, milk, yogurt (if using), and vanilla (if using). Stir well.

  2. In a separate medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the sourdough starter mixture and stir until all combined. Stir in the melted butter until just combined. Let the batter rest for 15 to 30 minutes, the longer the better.

  3. Heat a frying pan over medium heat and melt a small amount of butter. For each pancake, drop about ¼ cup of the batter onto the pan and cook until bubbles start to form and the edges of the pancakes start to darken, 3 to 4 minutes. Flip the pancakes and cook until well-coloured on the bottom, for 4 more minutes. 

  4. Serve the pancakes warm and top with chopped fresh fruit (optional), a thin amount of butter, and a drizzle of maple syrup. 


Sourdough Banana Bread

Recipe adapted from Maurizio Leo

Ingredients

  • 240g (2 cups) Rosella wholewheat flour

  • 3g (1/2 teaspoon) baking soda

  • 3g (1/2 teaspoon) fine sea salt

  • 125g (1 cup) chopped walnuts (and/or pecans), plus a handful more for the topping

  • 170g (3/4 cup) butter, at room temperature

  • 100g (1/2 cup lightly packed) brown or raw sugar

  • 2 large eggs

  • 125g (3/4 cup) sourdough starter discard

  • 42g (2 tablespoons) honey or maple syrup

  • 4 (about 365g) super ripe and mashed bananas

  • 42g (3 tablespoons) extra-virgin olive oil

  • 4g (1 teaspoon) vanilla

  • zest of 1 lemon (optional)

Method

  1. Preheat your oven to 175°C and line 23 x 13cm tin with baking paper.

  2. In a large mixing bowl whisk together flour, baking soda, and salt.

  3. In a small bowl mix a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later. 

  4. In another bowl (or a stand mixer), cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add sourdough starter, honey, mashed bananas, vanilla, and olive oil.

  5. Fold the flour mixture into the egg mixture, and scrape down the sides if necessary. Fold in the remaining walnuts and lemon zest. Pour the batter into the tin and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.

  6. Bake for 55-65 minutes or until a skewer comes out clean. Let cool in the pan for 10 minutes, then gently remove to a wire rack to thoroughly cool.

 

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