This post may contain affiliate links. Please read our disclosure policy.
These sourdough discard desserts are easy and delicious. They’re perfect for using up extra starter and adding a subtle tang to baked treats. From fudgy brownies to fluffy cakes to seasonal goodies, there’s something here for every sweet tooth.
Table of Contents
It always starts with making sourdough bread. Then, the next thing you know, you are neck-deep in jars of sourdough starter.
When I first started making sourdough, I had so much starter on hand that I had no idea what to do with it.
But let me tell you, the answer is not to throw it away. The answer is to bake some of the best desserts you’ve ever tasted.
You can add sourdough discard to any recipe, but to take the guesswork out, I’ve compiled my favorite sourdough discard desserts into one handy list below.
Of course, you’ll need a healthy, mature starter. If you don’t have one, be sure to check out my sourdough starter tutorial.
Once it is active and ready (usually within two weeks), you can start using up your discard for these recipes.
Whether you’re just getting started with sourdough or you’ve been baking for years, these desserts are an easy, delicious way to use up extra starter and enjoy a little something sweet.
Why You’ll Love Sourdough Discard Desserts
No Waste: After your regular feedings, you can turn the discard into something sweet and satisfying. It’s a great way to make the most of your starter.
Quick & Easy: Most of these recipes are no-wait, meaning they don’t require long fermentation. So they are perfect for busy days when you want something homemade and sweet.
Flavor: The added sourdough discard adds a subtle touch of tang that elevates the flavor.
Fun: Sure, most dessert recipes don’t “need” sourdough discard. But using sourdough discard is fun and inspires creativity in the kitchen. That’s reason enough for me!
15 Sourdough Discard Desserts
Tips for Success
- Use discard that hasn’t been sitting too long, around 2-3 days tops. The longer between feedings, the more acidic it will taste.
- If you won’t be making discard recipes soon after feeding, freeze your sourdough discard, then thaw it when you are ready for a treat.
- To long ferment a sourdough discard recipe, mix the discard with the flour and liquid, then cover and refrigerate the batter or dough for 8–12 hours. Then, mix in the remaining ingredients and follow the recipe as usual.
- Depending on the hydration of your starter, discard can vary in thickness. If your batter feels too wet or dry, add more flour or liquid as needed.
Video – How I Use My Starter in a Week
In this video, I am sharing how I use and care for my starter throughout the week, including discard recipes.
Don’t forget to subscribe to my YouTube channel. New sourdough and simple living videos come out weekly.
Tools You May Need
Stand Mixer: A stand mixer is a baker’s best friend. I love my KitchenAid bowl-lift stand mixer.
Kitchen Scale: Using a waterproof kitchen scale and weighing in grams creates consistent results.
Danish Dough Whisk: A Danish dough whisk is a useful tool for mixing batters and working with inclusions like chocolate chips without overmixing the batter.
Cast Iron Skillet: Many of the recipes in this roundup are made in a cast iron skillet. I use a Lodge 13.25″ skillet. If you aren’t sure which is the right size for you, check out my cast iron skillet size guide.
FAQs
Definitely, but keep in mind that active starter is bubbly. So, stir out the bubbles if you are using volume measurements. But for accuracy, I always recommend weighing in grams.
Keep your discard in the fridge in a jar or container with a breathable lid. For the best flavor, try to use it up in 2-3 days.
If your discard is relatively fresh, it won’t create a sour flavor. Instead, it adds a subtle touch of tang that balances the sweetness. But if your discard has been sitting around for a while, it will have a more sour flavor.
Hooch is a sign that your starter/discard is hungry. It also means that it is acidic and will have a sour flavor.
If your discard has a layer of hooch, I recommend pouring it off and feeding it once before making discard recipes. That will help prevent an overly sour dessert.