Sick of throwing away your sourdough discard after you feed your starter? That liquid gold is packed with flavor and potential. It is a splash of magic that you require to move your morning routine out of ordinary to extraordinary.
Rather than discarding it as a waste product you can convert it into tasty food. To get you started we have assembled a list of some of the best sourdough discard breakfast recipes. The concepts are uncomplicated, fulfilling and ideal to help cut out waste in kitchens.
Be prepared to learn how that mix of tangy and bubbly discard can produce the fluffiest of pancakes, the crispiest of waffles and the most attractive of muffins you have ever tasted. This guide will take you through all these actions.
Why Use sourdough discard breakfast recipes?
Discard sourdough is an issue bigger than simple waste. It introduces a complex, tangy flavor into your recipes that you can’t get from commercial yeast or baking powder alone. This slightly sour taste creates a balance between sweetness and enhances the greatness of your food.
Moreover, the yeast and the bacteria present in the discard can provide a very minor leavening effect to your baked goods. While it’s not as powerful as an active starter, it contributes to a tender and airy texture, especially in recipes like pancakes and waffles.
Finally, it is eco-friendly to use discard in your culinary activities. It resorts to the fact that you must care about your starter, and it uses one of its byproducts, transforming it into a king of ingredients. It is something easy which will not only make your kitchen more effective but your breakfast more interesting.
Recipe 1: Fluffy Sourdough Discard Pancakes
These pancakes are a classic for a reason. Through the discard, the delicacy becomes extremely light and tender and has the signature tangy taste that complements sweet maple syrup. It is one of the most common sourdough discard breakfast recipes that you can use on a lazy weekend morning.
Ingredients
1 cup (240g) sourdough discard, unfed 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 large egg ¾ cup milk (or buttermilk for extra tang) 2 tablespoons unsalted butter, melted
Time Table
| Type | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
Instructions
Combine the dry ingredients in a large bowl. Combine all-purpose flour, sugar, baking powder, baking soda, and salt by whipping them.
Mix the wet ingredients in a separate medium bowl. Add the sourdough discard, egg, milk and lightly whisk, until combined.
Pour the wet ingredients into the dry ingredients. Soften the folds through the use of a spatula until they have been equally combined. Do not overmix; a few lumps are perfectly fine.
Stir the melted butter until it is only added into the batter. Let the batter rest for 5-10 minutes.
Heat a lightly oiled griddle or non stick frying pan on medium high heat.
Use a ladle and a cup of batter to pour out some of the batter on the griddle, or use a scoop to drops some on the griddle, about 4 ounces of batter per serving.
Rather cook about 2-3 minutes on each side or when it acquires bubbles on the surface, and edges which are turning to be golden brown. Flip carefully and cook the other side until golden.
Eat straight-away with your preferred condiments such as maple syrup, berries or even whipped cream.
Serving Size
Serves 4 (makes about 8-10 pancakes).
Recipe 2: Crispy Sourdough Discard Waffles
These sourdough discard waffles are perfect in case you like very crisp and crunchy outside and very fluffy and airy inside. The discard helps in bringing a lovely golden-brown crust along with the abundance of flavor which enriches the classic waffle.
Ingredients
1 cup (240g) sourdough discard, unfed 1 cup all-purpose flour 1 tablespoon brown sugar 1 teaspoon baking powder ½ teaspoon salt 1 large egg, separated 1 cup milk ¼ cup vegetable oil or melted butter
Time Table
| Type | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Instructions
Preheat your waffle iron according to the manufacturer’s instructions.
Whip the flour, brown sugar, baking powder, and salt in a big bowl.
Whisk apart the sourdough discard, egg yolk, milk and oil in another bowl. Whisk until smooth.
Put the wet mixture in the dry and stir as little as possible until just together. Again, be careful not to overmix.
In another ungreased bowl, beat the egg white using a electric mixer till the white stands in stiff peaks.
Beat the egg white; then lightly fold it, in two parts, into the batter. This process is important in making the food light and crispy.
Bake the waffles by pouring suitable portion of the batter on your heated waffle iron. Bake till become golden brown and crisp 4-6 minutes.
Serve hot with butter, syrup, or fresh fruit. This is an amazing source of many kinds of sourdough discard breakfast waffles.
Serving Size
Serves 4 (makes about 6-8 waffles).
Recipe 3: Quick Tangy Sourdough Discard Muffins
These sourdough discard muffins will come in handy when you require a quick grab-and-go meal or the need to satisfy a snack craving. They are moist, tangy, and incredibly versatile. Incorporate your preference of mix-ins to make it yourself.
Ingredients
1 ½ cups all-purpose flour ½ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup (240g) sourdough discard, unfed ½ cup milk ¼ cup vegetable oil 1 large egg Optional: 1 cup of mix-ins (blueberries, chocolate chips, chopped nuts)
Time Table
| Type | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Instructions
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
Mix sugar, baking powder, flour and salt in a large bowl.
In a second bowl, whisk together the sourdough discard, milk, oil, and egg until well hybridized.
Pour the wet ingredients on to the dry ingredients and stir just to wet.
Add any extra flavors you desire such as blueberries or chocolate chips and then fold.
portion the batter equally into the 12 muffin cups (in a two-thirds full way).
Baking Bake 18-20 minutes or until a wooden skewer pierced into the center of the cake comes out clean.
Leave the muffins to cool in the tin a few minutes then place them on a wire rack to cool completely.
Serving Size
Makes 12 muffins.
Tips and Tricks for Perfect Sourdough Discard Breakfasts
Don’t Worry About Discard Age
For most quick-bread recipes like these, the age of your discard doesn’t matter much. Whether it’s a day old or a week old, it will still provide great flavor. The deeper in age your discard, the more acidic will it be offering you a sharper tarty flavor.
Flavour it Your Own Way
These recipes serve as great origin points in experimentation. Stir through some cinnamon and nutmeg into the pancake mix, a splash of vanilla into the waffles or zest some lemons into the muffins to give a fresh, lemony taste.
Storing Your Discard
To preserve your sourdough discard store in a covered jar in the fridge. It can be stored for up to two weeks. It may separate so all you have to do is stir it up before you use it.
Conclusion: Your New Favorite Way to Use Sourdough Discard
Using your sourdough discards is enjoyable and delicious. It reduces waste in your kitchen and adds an incredible depth of flavor to your meals that you just can’t replicate. Hope this list of sourdough discard breakfast ideas will give you an incentive to experiment in the kitchen.
It is your turn to make that discard memorable breakfast now. This weekend why not give one of these recipes a try and come back and tell us what you thought of it.
We would love to hear from you! Donate a comment or rate the recipes or share this article with another sourdough lover. Your feedback helps our community grow!
Frequently Asked Questions (FAQ)
Is it possible to use an active, fed starter rather than discard?
Yes, you can use active starter, however, the effect can be a bit different. A vigorous starter is stronger and this will give a lighter, fluffier result with less tang. It is also possible that you should slightly alter the amount of flour or liquid to have the proper consistency.
How many days can I keep my discard of sourdough in the fridge?
Sourdough discard is safe to store in a refrigerator in an airtight covered container up to two weeks. After this period, it may become overly acidic and develop off-flavors, so it’s best to use it or feed it.
Why do my sourdough discard pancakes taste too sour?
The amount of sourness is influenced by the duration that your discard was preserved and the temperature of your kitchen. The more days or weeks your discard is old the more acid taste it will possess. To cur exhibition the tang, either use a fresher discard or use a little more sugar with the recipe to cut the flavors.