Don’t discard your discard! How I use mine up, below.
After years of excuses (‘I have enough mouths to feed without sourdough starter!’), I finally hopped on the sourdough train. And with a sourdough aficionado on speed-dial answering all my questions and cheering me on (thanks Nechama!), I’ve even gotten the hang of it. Mostly.
The reason I started baking? I wanted to bring my own loaves to the table on Friday nights. The unexpected perk? Sourdough starter. The extra mouth I was so not looking forward to feeding is feeding me right back.
So although I started making these to get rid of extra starter, now I feed my starter extra to make sure I always have enough for these recipes!
These all have a distinct ‘sour’ sourdough taste. **Note: these recipes are intended to be made with unfed, unactivated sourdough starter, a.k.a. sourdough discard.
Sourdough Pizza Dough:
Ok, this is not a recipe. Don’t tell. Pour starter directly into your Betty Crocker, spread with spatula. Close the Betty, wait about 3 minutes. Once the starter has ‘set,’ cover with sauce and sprinkle cheese. Healthy pizza night: done!
Sourdough Pancakes:
Also not a recipe. Coat your Betty or a hot skillet with butter and heat. Scoop a large spoonful of starter and sprinkle with salt. Cook for 4 minutes on first side, flip and cook for another three minutes. You can eat the ‘pancakes’ with avocado and sunny-side-ups for a savory option, or with peanut butter and maple syrup for a sweet one. It’s the perfect neutral base to pair with anything you have in the fridge.
Sourdough Crackers:
Sourdough Discard Crackers
Ingredients
- ¾ cup sourdough discard
- 2 tbsp butter (Earth Balance works for dairy-free)
- ¼ tsp salt, plus more for sprinkling
- 2 tsp dried herbs (optional)
Instructions
- Preheat oven to 325°F and line baking sheet with parchment paper.
- Melt butter and let cool.
- Mix discard, butter, salt, and herbs (if using) thoroughly.
- Spread the mixture in a thin, even layer on baking sheet, and sprinkle the top with salt.
- Bake for 10 minutes, then remove from oven and cut into cracker-sized squares.
- Bake for an additional 40 minutes, or until the crackers are golden brown.
Scared of sourdough?
Give it a try!
Read our Sourdough Guides for Beginners – Part 1 here and Part 2 here.
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