How To Make Desserts With Sourdough Discard – Simple Recipes

A Guide to Baking with Sourdough Discard

Desserts with sourdough discard refers to the portion of sourdough starter that is typically removed during the feeding process before you add more flour and water. Rather than throwing it away, many bakers find ways to repurpose this discard in their baking. By using sourdough discard, you’re not only reducing food waste but also enhancing the flavor of your baked goods.

Learn more about sourdough discard and how it fits into sustainable baking practices .

Why Use Sourdough Discard for Desserts?

Using sourdough discard in your desserts offers multiple benefits, from unique flavor profiles to reducing food waste. The natural acidity in sourdough discard imparts a tangy flavor, enriching your baked treats in ways that traditional ingredients can’t. The discard also helps create a wonderfully moist and chewy texture that works beautifully in many dessert recipes.

Incorporating sourdough discard into your baked goods is a great way to experiment with flavors while being sustainable in the kitchen. This technique helps reduce the amount of food you toss out, and you can turn something seemingly useless into delicious cookies, cakes, or even muffins!

Check out a list of simple recipes you can try with sourdough discard here.

Overview of Simple Sourdough Discard Dessert Recipes

The versatility of sourdough discard extends to a wide range of simple desserts, such as:

• Cookies
• Muffins
• Cakes
• Brownies

These recipes are perfect for beginners, as they often require minimal ingredients and straightforward steps. With the right balance, sourdough discard can transform even basic desserts into flavorful treats that are both sustainable and delicious. Whether you’re an experienced baker or just starting, there are many easy ways to incorporate discard into your sweets.

Key Ingredients for Sourdough Discard Desserts

To create mouthwatering desserts with sourdough discard, there are several essential ingredients to have on hand:

• Flour: All-purpose flour is commonly used, but consider whole wheat for a heartier texture.
• Sugar: Balances out the tang of the sourdough discard.
• Butter: Adds richness and moisture to your baked goods.
• Eggs: Help structure and provide tenderness.
• Sourdough Discard: The key ingredient that brings the flavor and texture.

Additionally, you may want to consider pairing your sourdough discard with ingredients like vanilla, chocolate, or even fresh fruits such as berries and apples to elevate the flavor. Depending on the consistency of your discard, be mindful of adjusting the hydration level in your recipe. Some discard is thicker than others, and you might need to tweak the amount of liquid to get the right batter consistency.

Sourdough Discard Chocolate Chip Cookies

Ingredients:

• 1 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add the egg and vanilla extract, mixing well.
4. Stir in the sourdough discard.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until combined.
7. Fold in the chocolate chips.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For the perfect texture, don’t overmix the dough.
• Add chopped nuts or dried fruit like raisins or cranberries for extra flavor and texture.
• Ensure your sourdough discard is at room temperature for a smoother dough.

Sourdough Discard Pancakes or Waffles

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter or oil

Instructions:

1. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg, then add the milk and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
4. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake, or use a waffle iron for waffles.
6. Cook pancakes for 2-3 minutes per side, or until golden brown, flipping when bubbles form on the surface.
7. Serve hot with maple syrup or your favorite toppings.

How Sourdough Discard Enhances Fluffiness:

The natural fermentation in the sourdough discard creates a light, airy texture in pancakes and waffles, making them extra fluffy.

Tips:

• Adjust the thickness of the batter by adding a little more milk if you prefer thinner pancakes.
• For added flavor, sprinkle in some cinnamon or vanilla extract.

Sourdough Discard Cinnamon Rolls

Ingredients:

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup milk, warmed
• 1/4 cup butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar (for filling)
• 1 tablespoon cinnamon (for filling)

Instructions:

1. In a large bowl, combine the sourdough discard, flour, sugar, yeast, and salt.
2. Add the milk, butter, egg, and vanilla extract. Mix until a dough forms, then knead until smooth, about 5 minutes.
3. Cover the dough and let it rise for 1-2 hours or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Roll the dough out into a rectangle. Spread softened butter, brown sugar, and cinnamon over the dough.
6. Roll the dough up tightly, then slice into 8-10 rolls.
7. Place the rolls in a greased baking dish and let rise for 30 minutes.
8. Bake for 20-25 minutes or until golden brown.
9. Optional: Drizzle with cream cheese frosting or a simple glaze.

Variations:

• Add raisins or chopped nuts for added texture.
• For frosting, combine cream cheese, powdered sugar, and vanilla extract.

Sourdough Discard Muffins

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 2 large eggs
• 1/2 cup milk
• Optional: chocolate chips, berries, or spices like cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the butter, eggs, and milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in your choice of add-ins, such as chocolate chips or berries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.

How to Adjust for Different Flavors:

• For chocolate muffins, mix in cocoa powder and chocolate chips.
• For berry muffins, fold in fresh or frozen blueberries, raspberries, or blackberries.

Sourdough Discard Brownies

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 large eggs
• 1/2 cup sourdough discard
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: chocolate chips or espresso powder

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Melt the butter in a saucepan. Remove from heat and stir in the sugar, eggs, and sourdough discard.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients, stirring until smooth.
5. If desired, fold in chocolate chips or a teaspoon of espresso powder for added richness.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Texture:

The sourdough discard contributes to a slightly chewy, fudgy texture while enhancing the chocolatey flavor.

Sourdough Discard Cake

Ingredients:

• 1 cup sourdough discard
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a large bowl, beat together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients and sourdough discard to the wet ingredients, mixing until smooth.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Variations:

• Add lemon zest or cocoa powder for flavor variations.
• Frost with buttercream or a simple glaze.

Sourdough Discard Pie Crust

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sourdough discard
• 1/4 cup cold butter, cubed
• 1/4 teaspoon salt
• 2-4 tablespoons cold water

Instructions:

1. In a food processor, pulse the flour, sourdough discard, butter, and salt until it forms a crumbly mixture.
2. Gradually add cold water, one tablespoon at a time, until the dough begins to come together.
3. Turn the dough out onto a floured surface and knead briefly to bring it together.
4. Roll out the dough and transfer it to a pie dish. Trim any excess dough around the edges.
5. Fill with your desired pie filling and bake as instructed.

Tips:

• Chill the dough for 30 minutes before rolling to ensure a flaky crust.
• Use apple cider vinegar or lemon juice in place of some water for extra flakiness.

Other Creative Desserts with Sourdough Discard

There are endless possibilities when it comes to using sourdough discard in desserts. Try making donuts, shortbread, or tarts with your discard for a unique twist on classic recipes. The natural tang of sourdough can add unexpected depth to these treats, making them stand out. Don’t be afraid to get creative in the kitchen! Experiment with different flavors and textures to find new favorites that reduce waste while satisfying your sweet tooth.

• For bite-sized desserts, check out the Brownie Bites Recipe.
• Looking for creamy dessert pairings? The Homemade Custard Recipe complements brownies or cobblers perfectly.
• Consider sustainable dessert alternatives like Greek yogurt parfaits that align with reducing kitchen waste.

Final Thoughts

Desserts with sourdough discard are not only delicious but also align with sustainable kitchen practices. By using discard, you reduce waste, add flavor, and enhance the texture of your favorite sweets. Whether you’re whipping up brownies, cookies, or cobblers, this ingredient adds depth and character to every dessert.

Ultimately, sourdough discard transforms what would otherwise be waste into something extraordinary.

So, grab that discard from the fridge and start baking something special today!