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A bubbly and active sourdough discard in a glass jar, placed on a wooden countertop with natural lighting. The mixture is airy and slightly thick, showing visible fermentation bubbles.

Simple Sourdough Discard

Sourdough discard is a valuable byproduct of maintaining a sourdough starter. Instead of wasting it, you can use it in various recipes like pancakes, crackers, brownies, biscuits, and pizza dough.
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Course Baking
Cuisine Sourdough

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Spatula
  • Glass Jars
  • Airtight Containers

Ingredients
  

Sourdough Pancakes

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 cup milk (or non-dairy alternative)
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Sourdough Crackers

  • 1 cup sourdough discard
  • 1 cup all-purpose flour (plus extra for dusting)
  • 3 tbsp olive oil
  • 1 tsp salt
  • herbs and spices (optional)

Instructions
 

  • In a mixing bowl, whisk together the sourdough discard, flour, and milk until well combined.
  • Add the egg, sugar, baking powder, baking soda, and salt. Stir just until the batter is smooth.
  • Let it rest for about 10 minutes to thicken slightly.
  • Heat a lightly oiled pan over medium heat. Pour 1/4 cup of batter for each pancake, cook until bubbles form, then flip and cook until golden.

Notes

Sourdough discard can be stored in the fridge for up to a week or frozen for longer storage. Its tangy flavor adds depth to various baked goods.
Keyword Sourdough Baking, Sourdough Discard