Traditional Sourdough Discard

Turn Your Sourdough Discard into Delicious Bread and Pancakes

Sourdough discard is the perfect base for creating a variety of baked goods like traditional bread and fluffy pancakes. Instead of wasting your discard, you can transform it into tangy, flavorful loaves of bread and soft, hearty pancakes. This recipe will teach you how to use sourdough discard efficiently, so nothing goes to waste in your kitchen.

This recipe is ideal for weekend breakfasts or brunches, family gatherings, and holiday celebrations. Whether you’re baking bread for a Sunday dinner or whipping up pancakes for a cozy Saturday morning, this recipe is versatile enough for any occasion.

How to Make From Scratch Sourdough Discard

Sourdough Discard Bread:

1. Activate the Starter: Combine your sourdough discard with flour and water to form a dough. Let it rest until it becomes bubbly.
2. Knead the Dough: After the first rise, knead the dough on a floured surface until smooth.
3. Shape and Rise Again: Shape the dough into a loaf and let it rise again in a loaf pan until doubled in size.
4. Bake: Bake at 375°F (190°C) for 30-35 minutes until the crust is golden and the loaf sounds hollow when tapped.

Sourdough Discard Pancakes:

1. Combine Wet Ingredients: In a large bowl, whisk together your sourdough discard, eggs, milk, and melted butter.
2. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, sugar, and salt.
3. Mix: Gradually add the dry ingredients to the wet mixture until the batter is smooth.
4. Cook Pancakes: Heat a griddle and pour the batter, cooking each pancake until bubbles form and flipping to cook the other side.

When to Flip Sourdough Discard

For pancakes, flip them when you see bubbles forming on the surface and the edges begin to set. Flip once for the perfect golden-brown finish.

How to Reheat Sourdough Discard

To reheat sourdough discard bread, wrap it in foil, and place it in a preheated oven at 350°F (175°C) for 10-15 minutes. For pancakes, warm them in the microwave or a toaster oven for a couple of minutes until heated through.

Can You Save the Batter Sourdough Discard?

You can refrigerate pancake batter for up to 24 hours. Bread dough can be refrigerated after the first rise for up to 12 hours before baking.

Can You Freeze Sourdough Discard?

Yes! Both bread and pancakes made from sourdough discard can be frozen. Wrap the cooled bread or pancakes tightly in plastic wrap and store them in an airtight container or bag for up to 3 months.

Ingredients

For Sourdough Discard Bread:

• 1 cup sourdough discard
• 2 ½ cups bread flour
• 1 cup warm water
• 1 tsp salt
• 1 tbsp olive oil

For Sourdough Discard Pancakes:

• 1 cup sourdough discard
• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter

Directions

Sourdough Discard Bread:

1. In a bowl, mix the discard, flour, and water until combined. Let rest for 30 minutes.
2. Add salt and olive oil, then knead the dough for 10 minutes until smooth.
3. Let rise for 1-2 hours in a warm place, covered.
4. Shape the dough into a loaf, place in a greased pan, and let rise for another hour.
5. Preheat oven to 375°F (190°C), and bake for 30-35 minutes or until golden.

Sourdough Discard Pancakes:

1. In a large bowl, whisk together sourdough discard, milk, eggs, and melted butter.
2. In a separate bowl, whisk flour, sugar, baking powder, and salt.
3. Gradually mix the dry ingredients into the wet until a smooth batter forms.
4. Heat a griddle, pour batter, and cook until bubbles form. Flip and cook the other side.

Editor’s Note:

Sourdough discard adds a unique, tangy flavor to both bread and pancakes. It’s a wonderful way to reduce waste and bring out rich flavors in your baking.

Nutrition Facts

• Bread (per slice): 150 calories, 1g fat, 30g carbs, 4g protein
• Pancakes (per serving): 210 calories, 8g fat, 27g carbs, 5g protein

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