The classic use—crusty, chewy bread with a tangy flavor and open crumb. Requires longer fermentation, but the flavor is worth it.
2. Pancakes & Waffles
Use leftover sourdough discard to make light, fluffy pancakes and waffles with a slight tang and deep flavor.
3. Pizza Dough
Sourdough pizza has a slightly sour bite, crispy edges, and a soft, chewy base. Let the dough ferment for extra flavor.
4. Crackers
Sourdough discard makes perfect crispy, golden crackers. Just mix with herbs, olive oil, and bake.
5. Cakes & Muffins
Add sourdough starter to chocolate cakes, banana bread, or muffins to enhance moisture and give a more nuanced taste.
6. Biscuits
Sourdough biscuits are ultra-flaky, tender, and have a satisfying bite. Great with butter or jam.
7. Doughnuts
Soft, pillowy doughnuts with a sourdough twist. Let the dough rise overnight and fry the next morning.
8. Fresh Pasta
Make homemade pasta using sourdough starter in the dough for added richness and flavor complexity.
9. Pretzels
Chewy, golden-brown pretzels benefit from sourdough’s fermentation. Top with coarse salt for a bakery-style treat.
10. Cookies
Use sourdough discard to make chewy, deeply flavorful cookies like chocolate chip or oatmeal.
♻️ Don’t toss the discard! It’s a versatile ingredient full of character. Use it in almost any recipe that includes flour and liquid.
đź’ˇ Pro Tips for Success
- Use a clear jar so you can easily observe bubbles and rising.
- Mark the level of the starter with a rubber band to track its growth.
- Always use clean utensils and jars to avoid contamination.
- Room temperature is key—too cold and the fermentation slows, too hot and it may spoil.
- Don’t worry about exact timing—listen to your starter. It’ll tell you when it’s ready by bubbling and rising predictably.
🌍 A Starter That Grows With You
Once you’ve made your sourdough starter, it becomes a living companion in your kitchen. With just a little daily or weekly care, it can last for years, and even get better with age. Some starters around the world are over 100 years old—passed down through generations.
So whether you’re baking your first loaf of rustic sourdough, whipping up a batch of discard crackers, or just experimenting in the kitchen, your starter is the beginning of something wonderful.
