Description
Discover easy and tasty sourdough discard recipes from sweet to savory. Don’t toss it—repurpose it!
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (or plant-based milk)
- Optional: mashed banana, chocolate chips, nuts, oats
Instructions
- Preheat oven to 350°F (175°C) and grease or line baking pan.
- In a large bowl, whisk sugar, eggs, oil, and vanilla until smooth.
- Add sourdough discard and milk, mix gently.
- In another bowl, sift flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold dry mix into wet mix. Don’t overmix.
- Add optional mix-ins like banana or chocolate chips.
- Pour batter into pan or muffin cups, filling 2/3 full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
Notes
- Use maple syrup or honey instead of sugar (reduce other liquids slightly).
- Substitute eggs with flax eggs for vegan version.
- For gluten-free, use a 1:1 gluten-free flour blend.
- Serve with tea, coffee, or fruit salad. Top with powdered sugar or oats.
- Store at room temp for 2 days, refrigerate up to 5 days, or freeze for 2 months.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Calories: 180 per serving (varies with add-ins)
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