3-Ingredient Sourdough Discard Cheez-Its Crackers
Sharp, crunchy sourdough discard crackers made with just three ingredients: discard, butter, and cheese, no fermentation wait, just mix, spread, and double-bake.
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Thick and Cakey Sourdough Chocolate Chip Cookies
Thick, cakey sourdough discard cookies that hold a tall shape instead of spreading thin, chilled and frozen before baking, with only about a third of the sugar in a typical recipe.
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Sourdough Discard Pancakes
Fluffy, faintly tangy pancakes built straight from sourdough discard, mixed and on the griddle in about fifteen minutes, no waiting on a rise, no wasted starter.
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Sourdough Discard Waffles
Crispy on the outside, fluffy inside, with a subtle tang from sourdough discard, an easy weekend breakfast that puts extra starter to good use.
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Sourdough Discard Banana Bread
A moist, tangy-sweet banana bread built around a cup of sourdough discard, the loaf that turns the starter you were about to toss into something worth requesting seconds of.
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Chewy Sourdough Discard Chocolate Chip Cookies
Chewy chocolate chip cookies with a subtle tang from sourdough discard, the perfect way to use up extra starter with zero waste.
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Rolled Sourdough Discard Cheese Crackers
Crispy, cheesy homemade sourdough discard crackers, just like the boxed version you grew up on, but better, and a great way to use up extra starter.
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Flaky Sourdough Discard Biscuits
Tall, buttery biscuits with real layers and a gentle tang, made with a cup of unfed discard and a few simple folds.
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Soft Sourdough Discard Flour Tortillas
Soft, pliable flour tortillas made with a cup of sourdough discard, a little oil and a hot dry skillet.
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Sourdough Discard Scallion Pancakes
Crispy outside, chewy and flaky inside, these scallion pancakes put a cup of discard to work with a roll, a coil and a hot pan.
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Sourdough Discard Burger & Hot Dog Buns
One soft, slightly tangy enriched dough shaped two ways, into burger buns and hot dog buns, using discard you would otherwise toss.
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Sourdough Discard Skillet Cornbread
Browned butter and a full cup of sourdough discard, baked in a hot cast iron skillet for crisp edges and a tender, lightly sweet crumb.
About Discard Recipes
Starter discard is flour and water that has already started to ferment, so it adds a little flavor and tang to batters and doughs. These recipes put it into pancakes and crackers, and most of them need no long rise. Amounts are in grams, and each recipe says how much discard it takes so you can plan around your feeding schedule. Discard from a starter fed that day tastes mild, while a jar that has sat in the fridge for a week tastes sharper. Use whichever your recipe asks for.