7 Simple Sourdough Discard Recipes to Try in 2024

If you bake sourdough, you know about sourdough discard. This is the extra starter that often gets tossed. But don’t throw it out! With its tangy flavor, discard can elevate both sweet and savory recipes.

Using sourdough discard cuts down on food waste and adds a unique taste to quick, no-rise recipes. Think pancakes, crackers, cookies, and more. These dishes don’t need hours to rise, making them perfect for fast, delicious results.

This guide offers easy ways to turn discard into simple recipes with big flavor. Whether you’re using up your extra starter or just exploring, there are plenty of tasty ideas to try!

Note: If products like sourdough don’t agree with your tummy, look to our recommendations for the best gluten-free meal delivery options instead.

1. Simple Savory Pancakes

Ingredients 📃

• 1 cup sourdough discard, at room temperature

• 1 tsp soy sauce

• ½ tsp garlic powder

• 2 tsp white sesame seeds

• ¼ cup sliced scallions

• 1 tsp baking powder

• Black pepper, to taste

• Vegetable oil, for frying

Method 🧑‍🍳

1. In a mixing bowl, combine the sourdough discard and soy sauce. Stir well to mix.

2. Add the garlic powder, sesame seeds, scallions, baking powder, and a few cracks of black pepper. Stir until just combined. Avoid over mixing to keep the pancakes light.

3. Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.

4. Pour about 1/4 cup of batter per pancake onto the skillet, spreading it slightly to an even thickness.

5. Cook each pancake for 2-3 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.

6. Serve warm, garnished with extra scallions or sesame seeds if desired.

Overview 🕵️

This savory sourdough pancake recipe is quick, easy, and bursting with flavor. It’s a great way to use up extra sourdough discard without a lot of fuss, making it ideal for busy days when you want something tasty in minutes. Plus, it comes together in 1 bowl, keeping cleanup to a minimum.

They make a delicious snack or side dish, and they’re easy to customize. You can add fresh herbs like chives, parsley, or cilantro for extra flavor. Try topping them with avocado, a dollop of yogurt, or a sprinkle of feta. 

If you want more ideas for quick meals, check out our guide to quick and easy recipes. You’ll find lots of simple dishes you can whip up without a lot of time or effort. These savory pancakes are just 1 example of how a few pantry ingredients can turn into something delicious.

2. Quick & Easy Crackers

Ingredients 📃

• 1 cup sourdough discard

• ¾ cup all-purpose flour

• ¼ cup butter, melted

• 1 Tbsp dried herbs (such as rosemary, thyme, or oregano)

• ½ tsp smoked paprika

• 1 tsp salt

• Seeds for sprinkling on top (e.g., sesame, poppy, or flax seeds)

Method 🧑‍🍳

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the sourdough discard, melted butter, flour, dried herbs, smoked paprika, and salt. Stir until a dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time, until it’s workable.

3. Place the dough on a lightly floured surface and roll it out to about 1/8-inch thickness.

4. Using a knife or pizza cutter, slice the dough into small squares or rectangles.

5. Transfer the cut pieces to the prepared baking sheet. Sprinkle seeds on top, pressing lightly to help them stick.

6. Bake for 15 minutes or until the crackers are golden brown and crisp.

7. Allow to cool completely on the baking sheet before serving.

Overview 🕵️

These crackers are an easy, delicious way to make the most of your discard. They’re crispy, savory, and full of flavor from dried herbs and smoked paprika. For extra texture and taste, you can sprinkle on sesame, flax, or poppy seeds before baking.

This recipe is flexible, so feel free to try your own twist. Add grated cheese to the dough for a cheesy version or swap in your favorite spices like garlic powder or chili flakes. Serve these crackers with hummus, cheese, or a creamy dip. They’re perfect for snacking or adding to a charcuterie board.

3. Banana Bread

Ingredients 📃

Wet Ingredients

• 8 Tbsp unsalted butter, melted

• 1 cup dark brown sugar

• 2 large eggs

• 3 medium overripe bananas, mashed

• 3 Tbsp sour cream

• 1 tsp vanilla extract

• ½ cup sourdough starter (at room temperature)

Dry Ingredients

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Method 🧑‍🍳

1. Preheat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan or line it with parchment paper.

2. In a large bowl, combine the melted butter and dark brown sugar. Stir until smooth.

3. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, vanilla extract, and sourdough starter until everything is fully combined.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

6. Fold in your choice of walnuts, pecans, or chocolate chips.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.

9. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Overview 🕵️

This recipe combines the sweetness of ripe bananas with the tangy flavor of sourdough. The addition of sour cream and butter adds richness, while the optional nuts or chocolate chips bring crunch and sweetness. It’s the perfect treat for breakfast, a snack, or even dessert.

Feel free to adapt this recipe by swapping in your favorite add-ins like shredded coconut, dried fruit, or a sprinkle of cinnamon. For a dairy-free option, use coconut oil and a non-dairy yogurt in place of the butter and sour cream. Serve it with a hot cup of coffee or tea for the ultimate cozy snack, or top it with a dollop of peanut butter for added richness.

4. Sandwich Bread

Ingredients 📃

• 1 cup water, lukewarm

• 1 Tbsp maple syrup

• 3 tsp active dry yeast

• 4 Tbsp butter, softened

• 2 cups all-purpose flour

• 2 cups wholemeal flour (or substitute with additional all-purpose flour)

• ½ Tbsp salt

• 1 cup sourdough discard (at room temperature)

Method 🧑‍🍳

1. In a large mixing bowl, combine the lukewarm water, maple syrup, and yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy.

2. Add the sourdough discard and softened butter to the yeast mixture, stirring until combined.

3. In a separate bowl, whisk together the all-purpose flour, wholemeal flour, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring to form a rough dough. Then, transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic. Alternatively, you can knead the dough using a stand mixer with a dough hook attachment on medium speed for about 5-7 minutes.

5. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

6. Once risen, punch down the dough to release any air bubbles. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.

7. Cover the loaf loosely with a towel and let it rise for another 45 minutes to 1 hour, or until it reaches just above the rim of the pan.

8. Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

9. Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Overview 🕵️

This loaf is a great recipe to make once a week for fresh, homemade bread on hand. The recipe is simple, with basic ingredients and straightforward steps. But keep in mind the rising and baking times to allow the dough to develop its soft texture and slightly tangy flavor. With 2 short rises, the loaf bakes up perfectly fluffy and golden.

This bread is versatile for everyday use. It’s ideal for sandwiches, toast with your favorite spreads, or even homemade croutons. Once cooled, you can slice and freeze portions so you’ll have fresh bread ready anytime.

5. Sourdough Scrambled Eggs

Ingredients 📃

• ⅓ cup sourdough discard

• 3 large eggs

• ½ cup shredded cheddar cheese

• 1 ½ Tbsp butter

• Chopped chives, for garnish

• Red pepper flakes, to taste (optional)

• Black pepper, to taste

Method 🧑‍🍳

1. In a mixing bowl, whisk together the eggs and sourdough discard until well combined. Stir in a dash of black pepper and red pepper flakes, if using.

2. Heat a non-stick skillet over medium-low heat and add the butter, letting it melt and coat the pan.

3. Pour the egg and sourdough mixture into the skillet. Allow it to cook for a few seconds without stirring, then gently fold the eggs as they begin to set, forming soft curds.

4. When the eggs are mostly set but still creamy, sprinkle in the shredded cheddar cheese. Fold gently until the cheese is melted and the eggs are fully cooked to your desired consistency.

5. Remove from heat and garnish with chopped chives.

Overview 🕵️

This is a fantastic way to add tangy flavor without using extra flour or complex ingredients. The sourdough discard blends smoothly into the eggs, giving a subtle sourdough kick while keeping the texture light and fluffy. A little cheddar cheese adds a rich, creamy layer that balances the tang perfectly.

Serve these eggs with sourdough toast, sliced avocado, and a sprinkle of chili flakes for a complete, flavorful breakfast. It’s a great way to use up extra discard and adds a unique twist to classic scrambled eggs to keep breakfast interesting.

6. Peanut Butter & Chocolate Chip Cookies

Ingredients 📃

• 1 cup sourdough starter

• ¾ cup peanut butter

• ½ cup softened butter

• 1 cup brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips

Method 🧑‍🍳

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the peanut butter, softened butter, and brown sugar. Beat until creamy and smooth.

3. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla extract and sourdough starter until fully incorporated.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.

6. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.

7. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly soft, but they will firm up as they cool.

8. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Overview 🕵️

This is a delicious way to use up your discard while adding a unique twist to classic cookies. The sourdough brings a subtle tang that enhances the rich flavors of peanut butter and chocolate. With a soft, chewy texture and just the right amount of sweetness, they’re sure to be a hit.

This recipe is easy to make and versatile. It’s perfect for family snacks, parties, or a treat with coffee. You can also customize them by adding extra chocolate chips, chopped nuts, or even a sprinkle of sea salt on top. 

7. Margherita Sourdough Pizza

Ingredients 📃

Dough

• ½ cup sourdough starter discard

• 2 tsp salt

• 2 Tbsp olive oil

• ⅓ cup whole wheat flour

• 3 ¾ cups all-purpose flour

• 1 ⅓ cups water

Toppings

• 1/2 cup tomato sauce (homemade or store-bought)

• 1 cup fresh mozzarella, sliced or torn

• Fresh basil leaves

• 1-2 Tbsp olive oil, for drizzling

• Salt and pepper, to taste

Method 🧑‍🍳

1. Prepare the dough (overnight fermentation): In a large mixing bowl, combine the sourdough starter discard, water, salt, and olive oil. Add the whole wheat flour and all-purpose flour. Mix until a rough dough forms.

2. Knead and rest: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature overnight (8-12 hours) to ferment.

3. Shape and proof: The next day, punch down the dough and divide it into 2-3 portions, depending on the desired pizza size. Shape each portion into a round ball, cover with a cloth, and let rise for 1-2 hours, or until slightly puffed.

4. Preheat the skillet and broiler: Place a cast-iron skillet on the stovetop over medium-high heat. Meanwhile, preheat the oven’s broiler on high.

5. Assemble the pizza: On a floured surface, stretch one dough ball into a round shape to fit your skillet. Carefully transfer it to the hot skillet and cook for 1-2 minutes, until the bottom is set and lightly golden. Spread a thin layer of tomato sauce over the dough, add mozzarella slices, and season with salt and pepper.

6. Broil the pizza: Transfer the skillet to the broiler and cook for 3-5 minutes, or until the cheese is melted, bubbling, and slightly browned, and the crust is golden and crisp. Watch closely to avoid burning.

7. Add basil and serve: Remove from the oven, drizzle with a little olive oil, and top with fresh basil leaves. Repeat with the remaining dough portions if making multiple pizzas.

Overview 🕵️

This pizza doesn’t even require a pizza stone – just a cast iron skillet and your broiler. The dough, made with sourdough starter discard, develops a slight tang and chewy texture from an overnight fermentation. You cook it on the stovetop to start, then finish under the broiler for a quick, crispy crust.

While it takes some time for the dough to rise, the result is worth it. There’s nothing like homemade pizza. This method gives you that restaurant-style taste at home with minimal effort.

You can also easily change up the toppings. Keep it classic with tomato and mozzarella, or add pepperoni, mushrooms, olives, or roasted veggies. This versatile pizza will be a crowd-pleaser every time.

FAQ

What can I do with my sourdough discard?

You can use sourdough discard in a variety of recipes. Its tangy flavor adds depth to both savory and sweet dishes, making it ideal for pancakes, crackers, waffles, muffins, and more. You can also incorporate it into baked goods like cakes or quick breads that don’t require rising time, which helps reduce food waste and adds a unique taste to your recipes​.

Is sourdough discard healthy?

Yes, it can be healthy, as it contains beneficial bacteria from the fermentation process, which can support gut health. It's also a good source of nutrients like B vitamins and iron. However, nutritional benefits vary depending on the recipe it’s used in, and heating may reduce some probiotic effects​.

How can you tell if sourdough discard is bad?

You can tell sourdough discard has gone bad if it has an off-putting smell, unusual color, or mold. If it smells like alcohol or is particularly slimy, it's likely too old to use. To ensure freshness, use discard within a week or store it in the fridge​.

Does sourdough discard have to be active?

No, sourdough discard doesn’t need to be active to be used in recipes. Unlike starter used for leavening, discard doesn’t have to rise and can be added directly to recipes for flavor. This makes it convenient for adding a tangy taste to quick recipes like crackers without extra rising time.