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If you have been baking sourdough bread, then you are bound to have some sourdough discard to use up! Save some of that discard to use in of these recipes. Sweet, savory, breakfast, cake, and more in this sourdough discard recipe roundup.
Now that you are sourdough obsessed and have sourdough discard to spare, what do you do with it? Bake with it of course! I love using my sourdough discard in SO many ways. From muffins, to pancakes, and more.
You can really use discard in any recipe that calls for flour and some liquid, like milk. So what are you craving today? Pancakes? A blueberry muffin? Maybe even a slice of chocolate cake? Yup. These can all be made into a sourdough version, using your discard.
So don’t throw out the discard! Let’s bake with it instead. If you’re new to using your discard, you check out my Ultimate Guide to learn everything you want to know about it, but today we are focusing on the recipes!
What Is Sourdough Discard?
Sourdough discard is sourdough starter is the part of the starter that you take out of your starter jar when you feed it fresh flour and water.
You remove part of the starter, in order to keep a manageable amount in your starter, and that part that is discarded is the sourdough discard. If you didn’t you would keep feeding more and more to your starter! Can you imagine!?
How To Store Sourdough Discard
The sourdough discard refrigerates well and can last up to two weeks (not going to lie, I usually keep it for up to a month no problem!). It’s not being fed like your starter, so it’s not going to last forever though.
You can keep it at room temperature for up to 2 days, but it will continue to become acidic.
I like to label my discard jar so I know when it’s time to throw it out if I haven’t gotten around to using it.
I keep my sourdough discard in another glass jar, just like my sourdough starter! But you can really use any container that you would for your starter.
You can also freeze sourdough discard (not that I have) in a freezer safe bag or jar, and then just thaw overnight in the fridge before using. You can keep sourdough discard frozen for up to a year.
Sourdough Banana Bread
Strawberry Shortcake With Sourdough Biscuits
Sourdough Chocolate Cake
Sourdough Cornbread
Banana Sourdough Muffins
Sourdough Crepes
Sourdough Blueberry Muffins
Sourdough Crumb Cake (Baking Sense)
Overnight Sourdough Waffles (House Of Nash Eats)
Sourdough Pumpkin Bread
Sourdough Cut-Out Sugar Cookies (The Gingered Whisk)
Sourdough Banana Bread
This whole grain banana bread is super moist and bursting with banana flavor. Made with brown sugar, cinnamon and greek yogurt, it’s the perfect thing to make when you have extra ripe bananas sitting around. I love a slice warm from the oven with butter, but this bread gets even better the day after you bake it.
5 from 25 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 servings (one 9×5 loaf)
Calories: 283kcal
Author: Heather Perine
Ingredients
- 240 g (2 cups + 2 tablespoons) white wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1/2 cup (100 g) granulated white sugar
- 3/4 cup (160 g) packed light brown sugar
- 1/2 cup (120 mL) vegetable oil
- 2 large eggs room temperature
- 340 g about 4 large very ripe bananas
- 1/3 cup (95 g) Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup + 1 Tablespoon (120 g) sourdough discard
Instructions
Preheat and prepare pan. Preheat oven to 350oF. Spray a 9”x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugars, oil, eggs, vanilla extract, yogurt, starter and stir until smooth.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in chocolate chips.
Bake. Pour batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
Notes
- Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Flour: I use white whole wheat flour to achieve a tender texture, but you can substitute 2 cups whole wheat flour or all-purpose if you do not have any on hand.
- Greek Yogurt: Can also substitute with sour cream.
- Freezing: Freeze any leftover bread for up to 3 months. Wrap well. Thaw at room temperature
Nutrition
Calories: 283kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 302mg | Potassium: 161mg | Fiber: 3g | Sugar: 25g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
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