Sourdough Discard Recipes

Thick, fudgy brownies with a shiny crackled top. Sourdough discard replaces most of the flour for a soft, subtly tangy crumb.

Kid-friendly sourdough discard pancakes that are fluffy, tangy, and ready in 30 minutes. Perfect for weekend breakfast with the family.

This banana bread uses sourdough discard to create a crumb so moist it stays soft for days. The fermented flour tenderizes the batter and adds subtle complexity.

Sourdough discard biscuits with frozen grated butter and cut-and-stack lamination. Tall, flaky layers with a subtle tang. Ready in under an hour.

If you're throwing away your {{sourdough-discard}}, stop right now. These crackers are the easiest, most delicious way to use it. Just four ingredients,…

Stovetop naan using sourdough discard and Greek yogurt for soft, pillowy flatbread with just a hint of tang. No oven needed.

These pancakes are the reason I never throw away {{sourdough-discard}} anymore. The fermented flour adds a subtle tang that makes them taste like something from a fancy brunch spot. They're impossibly fluffy thanks to the combination of {{baking-powder}} and baking soda reacting with the acidic starter. Mix the batter in one bowl, cook low and slow, and watch your family fight over the last one.

Simple, buttery thumbprint cookies that put your sourdough discard to work. The tang from the starter balances the sweetness of the jelly filling.

Crispy on the outside and pillowy soft in the middle, with a subtle tang from sourdough discard. They freeze beautifully for weekday mornings.

These overnight sourdough pumpkin waffles are crispy on the outside, tender on the inside, and packed with warm autumn spices. The long fermentation breaks down the flour for easier digestion while developing complex, slightly tangy flavor that pairs beautifully with the pumpkin and maple.

Sourdough cornbread with browned butter in a cast iron skillet. Optional overnight ferment for deeper flavor and a more tender crumb.