The 100! Sourdough Discard Recipe Book E-Book

Ella Thompson

• Herausgeber: Dapen Pubs
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2025

Beschreibung

The 100! Sourdough Discard Recipe Book is your ultimate guide to turning sourdough discard — that often overlooked byproduct of baking — into a treasure trove of delicious, creative meals and treats. Written by passionate baker and food innovator Ella Thompson, this cookbook offers 100 original recipes that celebrate the unique tang, texture, and versatility of sourdough discard.
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Whether you’re a seasoned sourdough enthusiast or just beginning your baking journey, this book empowers you to reduce waste and elevate your cooking. From hearty breakfasts like fluffy pancakes and savory fritters to indulgent desserts, global-inspired dishes, and even nourishing beverages, each recipe is thoughtfully designed to be approachable, practical, and packed with flavor.

Ella’s warm, encouraging voice guides you through essential tips on storing and handling discard, troubleshooting common challenges, and customizing recipes to suit your taste and dietary needs. You’ll discover how to transform discard into everything from crispy crackers and quick breads to vibrant smoothies and tangy fermented drinks.

Sustainability meets creativity in this beautifully organized collection, making it easy and inspiring to use every last bit of your sourdough start

Leseprobe

The 100! Sourdough Discard Recipe Book

The 100! Sourdough Discard Recipe Book

Ella Thompson

Contents

IntroductionBreakfast ClassicsSavory Snacks & AppetizersBreads & FlatbreadsMain CoursesSweet Baked GoodsCakes & DessertsBeverages & Fermented DrinksSoups, Sauces & SidesCreative & Miscellaneous UsesGlobal InspirationsExtras

Copyright © 2025 by Ella Thompson

All rights reserved. No part of this book may be reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.

First Printing, 2025

Ella Thompson

The 100! Sourdough Discard Recipe Book

Introduction

Welcome to The 100! Sourdough Discard Recipe Book—your ultimate guide to transforming what many consider “waste” into a treasure trove of delicious, creative dishes. If you’re a sourdough baker, you know that discard is an inevitable part of maintaining a healthy starter. But instead of tossing it out, this book invites you to embrace sourdough discard as a versatile, flavorful ingredient that adds depth and tang to everything from breakfast to dessert.

By using sourdough discard in your cooking, you’re not only reducing food waste but also unlocking new culinary possibilities. This cookbook is designed to inspire you with 100 original recipes that make the most of your discard, helping you create tasty meals while honoring sustainability and resourcefulness in your kitchen.

What is Sourdough Discard? Understanding Its Origin and Culinary Potential

Sourdough discard is the portion of your starter you remove before feeding it fresh flour and water. It’s a lively mixture of wild yeast and lactic acid bacteria, packed with flavor and fermentation power. While it’s not ideal for baking bread on its own—since it lacks the strength to rise fully—it’s a fantastic ingredient for a wide range of recipes.

Discard brings a pleasant tang, subtle complexity, and tender texture to pancakes, crackers, cakes, and much more. Its natural fermentation also helps improve digestibility and adds nutritional benefits. Throughout this book, you’ll discover how to harness sourdough discard’s unique qualities to elevate your everyday cooking.

Storage & Handling: Best Practices to Keep Discard Fresh and Ready to Use

To get the most from your sourdough discard, proper storage is key. Here are some simple tips to keep your discard fresh and flavorful:

Refrigerate: Store discard in a clean, airtight container in the fridge for up to 7 days. Stir it once a day to keep the yeast active.

Freeze: For longer storage, freeze discard in portions (ice cube trays work great). Thaw in the fridge overnight before using.

Feed Regularly: If you bake often, feed your starter regularly and discard as needed to maintain a healthy culture.

Use Promptly: Try to use discard within a week for best flavor and performance in recipes.

By following these steps, you’ll always have flavorful discard on hand, ready to transform your meals.

Essential Tools & Ingredients: Kitchen Basics for Working with Discard

Working with sourdough discard doesn’t require fancy equipment—just some kitchen basics to make your cooking smooth and enjoyable:

Mixing Bowls: Various sizes for combining ingredients.

Measuring Cups & Spoons: Accurate measurements ensure consistent results.

Whisk & Spatula: For mixing batters and folding ingredients.

Baking Sheets & Pans: For crackers, breads, cakes, and more.

Nonstick Skillet or Griddle: Perfect for pancakes and fritters.

Storage Containers: Airtight jars or containers for storing discard and leftovers.

In terms of ingredients, most recipes use common pantry staples like flour, eggs, sugar, oils, and spices. The star, of course, is your sourdough discard—ready to add its signature tang and texture to every dish.

How to Use This Book: Navigating Recipes, Measuring Discard, and Substitution Tips

This cookbook is designed to be user-friendly and flexible, whether you’re a seasoned sourdough baker or just starting out. Here’s how to get the most from it:

Recipe Organization: The book is divided into 10 chapters, each featuring 10 recipes grouped by meal type or theme. Feel free to explore chapters based on your mood or occasion.

Measuring Discard: Recipes specify discard amounts by weight or volume. For best accuracy, use a kitchen scale, but volume measurements are provided for convenience.

Substitutions: Many recipes include options for ingredient swaps to accommodate dietary preferences or what you have on hand. For example, plant-based milk or gluten-free flour can often be used with minor adjustments.

Tips & Variations: Look out for helpful tips and flavor variations sprinkled throughout to customize recipes to your taste.

Above all, have fun experimenting! Sourdough discard is a wonderfully forgiving ingredient that invites creativity and exploration. This book is your companion on a flavorful journey to reduce waste and make every bite count.

Ella Thompson

The 100! Sourdough Discard Recipe Book

1

Breakfast Classics

Delicious, tangy, and wholesome breakfasts made with sourdough discard. From fluffy pancakes to savory bites, these recipes will brighten your mornings.

Fluffy Sourdough Discard Pancakes

Start your morning right with these light and fluffy pancakes that carry a subtle tang from sourdough discard. Perfect with maple syrup and fresh fruit!

Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: Makes 8 pancakes

Ingredients:

1 cup sourdough discard (unfed or fed)

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup milk (dairy or plant-based)

1 large egg

2 tbsp melted butter or oil

Butter or oil for cooking

Instructions:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, mix sourdough discard, milk, egg, and melted butter.

Combine wet and dry ingredients gently; some lumps are fine.

Heat a greased nonstick skillet over medium heat.

Pour ¼ cup batter per pancake; cook 2-3 minutes until bubbles form. Flip and cook 1-2 minutes more until golden.

Serve warm with your favorite toppings.

Tips:

For extra fluffiness, beat egg whites separately and fold in.

Discard can be used straight from the fridge or room temperature.

Sourdough Discard Waffles with Cinnamon Sugar

Crispy outside, tender inside, these waffles have a gentle sourdough tang enhanced by cinnamon sugar—a cozy brunch favorite.

Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesYield: Makes 4 waffles

Ingredients:

1 cup sourdough discard

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

1 cup milk

1 large egg

3 tbsp melted butter or oil

Instructions:

Whisk flour, sugar, baking powder, baking soda, and cinnamon.

Combine discard, milk, egg, and melted butter in another bowl.

Mix wet and dry ingredients until just combined.

Preheat and grease waffle iron.

Pour batter into waffle iron; cook until golden and crisp.

Serve with butter and cinnamon sugar or syrup.

Tips:

For extra crispiness, add a tablespoon of cornstarch to the dry mix.

Leftover waffles freeze well for quick breakfasts.

Blueberry Sourdough Discard Muffins

Moist and tender muffins bursting with blueberries, perfect for a quick breakfast or snack.

Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesYield: Makes 12 muffins

Ingredients:

1 cup sourdough discard

1 ½ cups all-purpose flour

¾ cup sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 large egg

½ cup milk

⅓ cup vegetable oil

1 cup fresh or frozen blueberries

Instructions:

Preheat oven to 375°F (190°C). Line muffin tin with liners.

Whisk flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix discard, egg, milk, and oil.

Combine wet and dry ingredients; fold in blueberries.

Divide batter into muffin cups.

Bake 20-25 minutes until toothpick comes out clean.

Tips:

Toss frozen blueberries in flour before adding to prevent sinking.

Add lemon zest for a bright flavor twist.

Savory Herb & Cheese Sourdough Quick Bread

A flavorful quick bread with fresh herbs and sharp cheddar, great for breakfast or alongside eggs.

Prep Time: 15 minutesCook Time: 50 minutesTotal Time: 1 hour 5 minutesYield: 1 loaf (10 slices)

Ingredients:

1 cup sourdough discard

1 ¾ cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

1 tsp salt

1 tbsp mixed fresh herbs (thyme, rosemary, parsley), chopped

1 cup shredded sharp cheddar cheese

1 cup buttermilk or milk

2 large eggs

¼ cup melted butter or oil

Instructions:

Preheat oven to 350°F (175°C). Grease a loaf pan.

Mix flour, baking powder, baking soda, salt, herbs, and cheese.

Whisk discard, buttermilk, eggs, and melted butter.

Combine wet and dry ingredients until just mixed.

Pour batter into pan; smooth top.

Bake 45-50 minutes until golden and toothpick comes out clean.

Tips:

Swap cheddar for feta or parmesan for different flavors.

Serve warm with butter or as a side.

Classic Sourdough Discard Banana Muffins

Moist banana muffins with a sourdough tang, ideal for using ripe bananas and discard together.

Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesYield: Makes 12 muffins

Ingredients:

1 cup sourdough discard