From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions.
This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.
A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!
A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.
The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!
An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.
An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.
Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).
An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.