#how to make sourdough discard recipe

[northbirdblog]

Banana Chocolate Chip Muffins (Sourdough Discard)

[simmeringstarfruit]

How to Make and Maintain a Sourdough Starter

[kedreeva]

After Sark requested "biscuits I can make a breakfast sandwich with," I fiddled with the sourdough biscuit recipe until I began consistently getting biscuits that held their cut shape, came apart into halves (or close to halves) easily, and were sturdy enough for a sandwich. These are the small version; I just made a first batch of bigger ones and froze them, but I'm hoping they hold form as well. I had to lower the butter amount because the original recipe called for a stick of butter in 6 biscuits and was causing them to just fry on the bottom, and butter to leak out into the pan.

I'm quite happy! They freeze well and can be baked straight from frozen. They're also delicious with a drizzle of honey, which is how I eat them!

Editing to add the recipe and instructions under a cut, per request!

Frozen Sourdough Biscuit Recipe:

140-150g all purpose flour

2 teaspoons baking powder (actually a smidge more than 2tsp)

6-8g salt (to taste)

60-113g COLD unsalted butter (to taste)

230g sourdough starter discard

You will need: a mixing bowl, a spatula, a pastry cutter, a 2.25-2.5 inch round biscuit cutter (or bigger if you want bigger, I'm not your mom), a kitchen scale. Flat, clean, surface to freeze biscuits on (I use a piece of cardboard wrapped in tinfoil), and a freezer-safe bag to put them in after freezing. For baking: parchment paper and 2 baking trays, 1 of which can hold water.

If you don't have sourdough starter discard handy, it's basically just flour/water 1:1, so you could PROBABLY make these without it by adding another 115g of flour and 115g water. Don't quote me, I don't know what I'm doing either good luck.

TO MIX:

Add 140g flour, baking powder, and salt to mixing bowl. Stir lightly to combine.

Add butter, and use the pasty cutter to reduce the butter to small crumbles, stirring to powder them with flour.

I recommend starting with 60-65g and seeing how they taste and feel to you. More butter creates a crustier biscuit, and may result in frying along the bottom. Some people prefer this, I don’t. Using 60g will create a light, fluffy biscuit with a light crust and a soft butter flavor.

In a clean jar, pour the amount of starter you intend to feed (I pour 50g off), and then in your mixing bowl, pour in starter discard and combine with spatula until dough is combined but not kneaded. Dough will be sticky. Any leftover starter still in the original jar can be added to the clean jar for feeding or discarded.

Turn dough onto a floured surface. Using both hands, gently press and shape the dough into a ball WITHOUT folding/kneading (I mean you can, but you'll be making a different biscuit), add flour to board until the ball doesn't stick. Once the ball is fairly seamless and the outside is well-coated in flour, press into a 6-8 inch flat circle about 1 inch tall.

Use the biscuit cutter to cut 5 biscuits. After each cut, tip the biscuits on their side and lightly roll them in flour to smooth the edges. Form the last biscuit by putting the remaining dough into the biscuit cutter and shaping it. Roll in flour like the others. If you want, you can just bake them now. Or if you're making them to freeze, place them on your freezing sheet. Place in freezer for 2+ hours. Stack in baggie once frozen.

TO BAKE:

Preheat oven to 425F.

Place 1 tray (i use a brownie pan, deeper sides) w/ water on lower rack to steam. Biscuits may dry out or become crunchy instead of crusty without this!! BAD!! Do not for get the water!! You will be very sad!!

Put parchment paper on the other tray, and space biscuits evenly on it.

Bake for 20-25 minutes (ovens and taste vary). When done, biscuits will be golden brown on top and bottom.

Let cool and enjoy with topping of your choice!

[shoku-and-awe]

Amazing sourdough discard crackers recipe that I stole in the early pandemic from Makiko Itoh (Just Bento/Just Hungry)! These are incredible! And easy, and versatile. They also keep a surprisingly long time in the fridge, if you can refrain from eating them all.

Bring these to potlucks/picnics with red pepper hummus and/or baba ganoush. It's delicious, veggie friendly but everybody loves it, it can sit out safely, and it's snacky but also filling enough that if your friend says Thanksgiving dinner is at 3 but now it's going on 7 and the turkey’s still in the oven and everyone has been drinking since noon, you might actually save a life. Tips and variations behind the cut.

Flavorings: - Fresh rosemary and butter (the ultimate crackers of all time) - Garlic cayenne (equal parts) and olive oil. - Pizza: Add tomato sauce & parm, reduce fat & liquid. - Sesame seeds (and sesame oil? I have only used vegetable oil but it was still very good) - Everything bagel seasoning: How have I not done this yet??? - Za'atar seasoning: Same! - Nigella seeds: Trying today (by request of my mom!) - Chia seeds: Not worth it! Maybe try in combo with other seeds?

Technique: Before baking, I puncture the dough all over with a fork (which stops the crackers from puffing up) and cut it with a pizza cutter. (I always forget that the recipe says to score, not cut.) Also, I've started to roll the dough out in my pasta maker, which is quicker, and also makes them more even, which means they're harder to burn. Prettier edges too.

Liquid: I am not sure I've ever actually added any water? I don't know if my discard is unusually wet or what. But it's fine without water.

Temp./Timing: This probably does not apply if you have a real oven, but if you're cooking in batches in a small oven, be careful later on. The temperature builds up and you need to adjust the cooking time or later batches will burn.

[the-solarpunk-activist]

Y'all know what's solarpunk? Or at least sustainable? A good sourdough starter. It requires flour, quite a bit of it to get started, but it's healthier for you, and you can use the discard after the initial start phase for all kinds of tasty things meaning no waste and less store bought pancakes, crackers, brownies, breads, etc.

Here's how you make a starter (disclaimer this is how i made it, I've noticed a lot of sourdough purists insisting u need to weigh everything every time you feed and you need a scale for all your recipes, etc i have done none of that and i don't have the energy for all that either)

You need:

Flour, i use unbleached but that's because i had a bag lying around i used for vegan cookies as a gift and i heard it works for starters, Harold (my starter) seems to like it so why change, but I've heard of people using literally any kind of flour

Water, enough to mix into a thick pancake batter consistency

If you feel weird wasting flour you can try the quarantiny starter idea from king Arthur's flour which uses only a tablespoon of flour and some water until it's active and then you bulk it up when you want to bake with it.

You're going to want to add your flour and water and mix until it's a thick pancake batter consistency, i started with a half cup of flour but i left on vacation and my grandma accidentally bulked it up so now it's up to like a cup.

Every 24 hours (not exact measurement and some people swear by feeding it every 12, i do 24 but it varies by person and starter) you are going to want to toss half (in the garbage at this stage) and mix in about the same amount of flour as the mixture you just tossed (ex. You estimate you tossed half cup of starter, add half cup of flour to remainder in jar) add enough water til you reach consistency. I've gotten told this doesn't work but my starter is happy and thriving so I'm sticking with it.

Once your starter is active and consistently doubling within 8 hours after feeding (you will notice it does this in the first few days, that's Bad Yeast do not use. Your starter will hit a slump and then come back to rising, that's good yeast. I recommend putting a rubber band or hair tie where it is after u feed so u can monitor rise easier) experts recommend waiting ten days from initial starter start date to use it, i waited three weeks. Toss all starter at feeding during this time.

ONCE UR STARTER IS ACTIVE then u can save all the stuff u were tossing in a jar in the fridge (i use an old spaghetti sauce jar, and my starter is also in a big olive jar lmao) and use it in recipes that doesn't require yeast, this is sourdough discard and you can find a ton of recipes online for it.

If you want to use it to bake bread, you will use it when it's at its peak rise area, usually double what it was when you feed it. This is the yeast being all active and happy which will rise your bread. I recommend this recipe for beginners:

I reduced the salt to 1 tsp and added probably around a cup and a half of whole wheat flour, i had it lying around and why not. Changes will depend on your elevation and what works for you, it's not a science which is why no recipe will work for literally everybody. Almost everybody's first sourdough bread will fail one way or another but 98% of the time it's still edible and you learn!!!

Feel free to ask questions :)

Edit: forgot to mention that you should keep your jar covered, but don't screw the lid on, i just use the flat part of a canning lid placed on top

[feyburner]

more sourdough questions! Do you have any suggestions for what to do with discard? I made skillet pancakes until everyone got tired of them and now I’ve been making sourdough biscuits but I’m worried they’re going to get old too

Getting tired of sourdough biscuits?? Who do you live with?? I’ll have a word with them.

I looooove to make sourdough discard crackers. Here is a baseline recipe. Extremely customizable: add any herbs or seasonings you can imagine. I often add a handful of shredded cheese, and I’ve made a cinnamon sugar version by adding 1-2 Tbsp of sugar to the dough and then sprinkling with cinnamon sugar before baking.

Some people also make crackers without added flour, just discard, for a thinner crispier cracker.

By far the easiest way to use up a ton of discard—and they store well so you aren’t just constantly making breads and other “gotta eat it this week” things.

Also, you can easily reduce the amount of discard you are producing. Here’s how to feed your starter without producing discard.

I also have made sourdough discard bread (just dumping a bunch in a yeast bread and adjusting flour until right consistency), cinnamon rolls, flatbreads, pizza dough, and lots of these recipes.

[stonerbellybabe]

How do you feed/start your sourdough starter?

I’d recommend finding a friend with some starter to share over starting your own. It’s not that hard but it takes a lot of time.

To feed mine I do 100 grams each of starter, unbleached flour, and water (+like 10g extra water sometimes). If I’m not using it for a recipe that day I’ll let it start to ferment for an hour or two and then put it in the fridge. The rest of the unfed starter I put in a different jar to use for discard recipes. I make a lot of discard crackers with everything bagel seasoning (I use King Arthur flour’s discard cracker recipe).

[lebanesetoaster]

sourdough update, hello, it has been 84 years

been a rough couple months (for me more so than my starter), but my starter is alive, and... doing pretty well, after an extended rehab following an acetonic smell.

and I currently have 100g of starter at it's peak and was going to make a loaf of bread that calls for 50g, but I'm considering branching out and trying bagels instead... but I've just realized the recipe calls for 100g of starter, which... I can't use ALL of it lol

but the question is, how much MATH do I want to do?? I can divide in half nice and easy, but that's only 4 bagels. or I can also do more chaotic math so I don't have any discard when it's time to feed my starter and do like 6 or 7 bagels lol idk

[mysticwiki]

Okay So today is the last day of Ramadan and i'm up right now for the last sehri, and i wanted to share something fun i've been doing over the course of the month (tho this started like into week 2)

a sourdough starter! i started this on March 24th

one of my best friends gave my sister a bit of their sourdough starter so she (my sis) can make a sourdough focaccia. there was still some starter left in the jar they gave us so i was like... why not feed it more and see what happens? and things definitely happened:

so i pretty much stuck with a 1:1:1 ratio (tho a bit less water at some point) and kept feeding it once a day and it was rising significantly! it rose so much to the point of uh. well. jar almost full, but look at how active it got, these pics were taken on April 4th so in just 12 days it doubled sooo much:

i'd say 12 days to get to this point is fine tbh, especially since the weather kept going from very cold and rainy to mild, so it was never consistent. however i've kept the jar near the stove anyway so it could get some heat when we would cook.

eventually i discarded some to another jar and fed it a bit for my cousin to put in his starter, and then i moved my guy to a bigger jar. my cousin also gave me some of his starter to mix in :) which was nice:

and now finally.... here we are once again, i've made a lot bc i haven't stuck it in the fridge yet to stop its process and it's very active, these pics are from today, April 9th:

so yeah this is where i'm at now! later today i'll finally be using it in a recipe for banana bread with starter, which i'm very excited about �� and i'm looking into making some roti with this too after Ramadan

anyway you've made it to the end of this post now, thanks for reading! i hope you enjoyed this sourdough starter Ramadan story 🫡

EDIT: how could I forget to share.... its name is Breadward Jr !!!

[roaring-screaming-20s]

Sourdough is solar punk and communism and all the good things

Sourdough is the gift that keeps giving. It's an ancient tradition that's been shared and passed down between neighbors, friends, families, lovers, and communities. You can create the magic goo (sourdough starter) yourself from just flour and water, then spread it to others, or get a starter from someone else, often one that's decades (or even centuries!) old. Once you have starter, you don't have to buy yeast from the megacorporations that are killing the planet grocery stores. Or sandwich bread. Or dinner rolls. Or cinnamon rolls. Cookies. Tortillas. Bagels. Pie crusts. Pizza. Naans. Flatbread. Croutons. Bread crumbs. Pancakes. Waffles. Crumpets. Garlic knots... you see my point. And I'm certain there's way more.

You will still have to buy flour for feeding starter and baking ingredients for whatever you're making, and a water that's acceptable for your starter. However, you'll know what's in your food, you know how it's made- with love/care in it, as fresh as you can get it. And you will support the systems that devastate our planet and bodies and country slightly less. If you can secure a direct supply of grains (then mill them yourself) or flour, say from a farmer's market or friend, you can be completely independent for stuff that's purely bread- loafs, sandwiches, buns, etc. You can also source most baking ingredients in sustainable ways, such as farmer's markets or growing them. You can choose how deep you want to go with this. Think about how much of your diet is bread/grains, and how much that affects your wallet and health (not the carbs, but the preservatives/fake ingredients/contaminants)

What about disabled people? Busy people?

That's the beauty in sourdough. While establishing a new starter can be tricky, if you buy/are gifted and established one, it's VERY forgiving and can be flexible. You can feed it daily and make stuff multiple times a week, OR you can stick that bad girl in the fridge and feed a little flour and water every two weeks to every few months- whenever you have time to bake and are feeling excited/able! Baking takes some time, sure, but most of that time is letting the thing just sit, so it's not too bad labor wise. And the discard that you accumulate is both an ingredient AND a back up starter in the event your starter dies. Reactivate it by setting it out and feeding or simply dry it out, powder it, and store for up to, oh, a few thousand years. You can then rehydrate it and reactivate when you're ready.

It's good for your gut, great for diabetics, AND most recipes are friendly to peeps with gluten issues because the longer doughs does the big ferment, the less gluten it has!

If you're not self sufficient and homesteading or whatever the ideal solar punk communist dream is, that's ok. You will still have to buy some things. But sourdough is one of many steps you can take to make yourself less dependent on the rich jerks who own everything and poison us. Happy baking! Get involved! Talk to people about it! Trade starter/baked goods for other things! Mutual aid and mutual support!

(all pics are my baking)

[m0llygunn]

How’d the sourdough turn out?!?

omg thank you for asking!! I haven’t had anybody to talk to about it, so sorry if I ramble here LOL

basically I haven’t even got to the bread making part yet😭 I think because my house is so cold all the time the starter is taking forever and a day to become super active. just in general the whole starter process has been super finicky, and I’ve read so many forums, and watched so many videos just to try and figure out how to grow my little bacteria pet (but I’m having fun so I guess it’s worth it lol)

I think my starter is almost ready though, and it passes the float test most of the time, so I was thinking of trying to make some discard recipes like cookies or pancakes first (also I’m kind of putting off spending the money on a dutch oven, bread lame, proofing baskets, and what not because it’s so expensive (getting started is SO expensive I had no idea😭 like it’s bread why am I spending $150+ to make it))

If you’ve made sourdough (or anybody else here) tips are always welcome!! or recipe recommendations!

[specialized-rexan]

cookim_mama

Fluffy sourdough discard pancakes 🥞

The BEST sourdough discard pancakes. Seriously these are the only pancakes I will ever make now. Not only is this a great way to use up discard but I truly believe it adds lightness and flavor that you just can’t get with regular ones. Am I suggesting you should get into sourdough baking just for these pancakes? Absolutely😉

I’ve included non metric measurements too (they don’t have to be exact). Adjust liquid and flour amounts based on how you like your batter consistency. Tip: I have found that discard from starters made with part whole wheat flour or any other non-white flour makes the pancakes taste even better

Recipe makes 5x7” pancakes: 25g butter melted (1.5 tbsp) 150g sourdough discard (3/4 cup) 180g all purpose flour (1.5 cups) 300g buttermilk (1 heaping cup) 6g baking powder (1.5 tsp) 5g baking soda (1 tsp) 20g sugar (1 tbsp) 2g salt (1/2 tsp) 1 egg

1. Combine all dry ingredients in a bowl 2. Combine all wet ingredients in another bowl 3. Pour wet ingredients into dry and mix until no dry spots remain. Do not overmix 4. Heat a non-stick pan over medium-high heat. Lightly grease 5. Pour some of the batter onto the pan. Cook for 1-3 mins, then flip once you see bubbles and the edges begin to round. Cook the other side for another 1-3mins until golden brown 6. Serve with your syrup and your favorite toppings!

Fluffy sourdough discard pancakes (x)

[exporecipes]

The Ultimate Sourdough Sugar Cookies Recipe: Soft, Sweet & Irresistible!

Learn how to make soft, chewy, and perfectly sweet sourdough sugar cookies using sourdough discard. A step-by-step guide with tips, flavor variations, and storage hacks!

[hockeymusicmore]

https://30seconds.com/food/tip/amp-81169/Molten-Peanut-Butter-Chocolate-Cake-Recipe-Is-So-Good-Youll-Want-Two-Forks

[idowhatiwanttm]

INGREDIENTS

8 tablespoons (113 g) butter (cold)

2 ½ cups (300 g) all-purpose flour (see notes)

⅓ cup (100 g) sourdough starter discard

1 cup (240 g) buttermilk (see notes)

1 tablespoon + 1 teaspoon (25 g) honey (or granulated sugar)

¾ teaspoon (4 g) fine sea salt

1 teaspoon baking powder (hold back in initial mix)

½ teaspoon baking soda (hold back in initial mix)

Cinnamon-Sugar Filling

¾ cup (150 g) light brown sugar

2 teaspoons ground cinnamon

4 tablespoons (56 g) butter (melted)

Cinnamon Roll Glaze

1 tablespoon (14 g) butter (melted)

1 cup (120 g) powdered sugar

1 teaspoon (5 g) vanilla extract

2 tablespoons (30 g) milk

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.SEND Subscribe to get great new recipes from us every week!

INSTRUCTIONS

The night before

Mix the dough: Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper or pastry cutter to cut the butter into the flour. Add the sourdough starter discard, buttermilk, honey and salt. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 10-12 hours. (DO NOT add the baking soda or baking powder. This will be added right before rolling out the dough)

The next morning

Make cinnamon sugar filling and glaze: Mix the brown sugar and cinnamon in a small bowl, set aside. In a separate bowl, mix the glaze ingredients and set aside. Preheat oven to 375°F (190°C) and butter a 12" cast iron skillet.

Add leavening agents: Mix the baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands.

Roll out the dough: Generously flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 24" rectangle.

Cut out rolls: Use a pastry brush to coat the top of the rectangle of dough with melted butter. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a one-half-inch bare strip along the outer edges. Starting on the longest side, roll the dough into a log shape. Use the bench scraper to cut the dough log into 12 pieces (approximately 1.5 inches). Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand.

Bake: Bake the cinnamon rolls for 35-40 minutes or until the tops are golden brown. Mix the glaze ingredients in a small bowl while the cinnamon rolls are baking. Remove the rolls from the oven and glaze while hot.

How to Bake from Frozen

Shape the rolls and place them in a round disposable tin lined with parchment paper. Cover with plastic wrap and then tightly with foil before freezing for up to 3 months. When you're ready to bake, preheat the oven to 350°F (176°C). Uncover the rolls and bake them for 40-45 minutes, or until the tops are golden brown. There is no need to thaw first.