10 Easy Sourdough Discard Breakfast Recipes (2024)

FAQs

What can I use my sourdough discard for? ›

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe.

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Important to remember if you're looking to make healthier choices; what you top your sourdough with matters. If you're looking to create a healthy sourdough breakfast option, for instance, you might steer clear of chocolate spread and opt for a nut butter, instead.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

I prefer to use my discard within 7 days of keeping it in the fridge, otherwise, you risk too much sour flavor! To use sourdough discard that's been stored in the fridge, place it on the counter to warm up for 2-3 hours before using.

The flavor will get more acidic the longer it sits. Too long at room temperature without feeding and you risk your sourdough discard starting to grow mold (usually fuzzy) or bad bacteria (red, orange or pink streaks). If that happens, you need to throw it out.

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

Why throw away half of sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Active sourdough starter is starter that has been fed water + flour and allowed to sit until it is bubbly and about doubled in size. Sourdough discard is after the starter has peaked, and it has started to come down. It is the portion that you would typically throw away before feeding again.

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.

Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

Which helps you feel full longer, cuts back on cravings, and makes you less likely to overeat. The fermentation process makes sourdough act like it's got more fiber than any other bread. Volunteers in a recent study who ate sourdough for breakfast had the lowest and most stable blood-sugar levels all day.”

The best side dishes to serve with sourdough bread are hummus, guacamole, Caprese salad, shakshuka, Tzatziki sauce, French onion dip, raspberry jam, cheese dip, baked potato soup, minestrone soup, olive tapenade, roasted garlic butter, smoked salmon and cream cheese, tomato basil bruschetta, and chicken liver pâté.

The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.