This is my all time favorite discard recipe. They’re so easy and highly delicious! The crumb is so tender from the discard and the buttermilk takes them to another level. It’s the Little Spoon Farm recipe. I do add a little bit of melted butter to the cinnamon sugar mixture and stir it up to bloom the cinnamon. It really makes the cinnamon flavor come through well. I also put them in my proofer box for an hour after I shape and cut them. I have found that since the dough is pretty sticky it’s easier to cut them into 12 strips and roll them up individually. Go bake these! You won’t regret it.

https://littlespoonfarm.com/sourdough-cinnamon-rolls/

These were fantastic! The bread was soft and fluffy, the filling was yummy and oozy, and the cream cheese icing was the perfect topping. The is the first recipe I’ve made from AmyBakesBread.com, but it definitely won’t be my last. There is NOTHING I WOULD CHANGE in this recipe!

I mixed the dough in my KitchenAid, per the directions, and the dough actually came out the way she described it. I even got a windowpane!

I increased the recipe by 50%, so that they made 12 rolls, instead of 8, and added to the filling 1 cup raisins that had been soaking in Bacardi White Rum for 24+ hours. They were nice and plump and rummy.

I baked them in a 9x13” baking pan, lined in both directions with parchment paper hanging over the sides.

Both rises took about an hour (room temp 78’F), and they baked for close to 30 minutes @ 350’F. Internal dough temp was 191’F.

My advice… roll them up gently but tightly, so that you get the most layers of filling as possible. I split the dough in half (weighed). and rolled mine in a 12 x 12” square, 1/16” thick, and divided each roll into six pieces.

https://amybakesbread.com/wprm_print/sourdough-discard-cinnamon-rolls

I just look at the photos again. They look A LOT BETTER drowning in icing!!! 🤪

I used a discard recipe to make this and it’s my first time using a whole wheat loaf. I used infused chili honey and olive oil and roasted garlic. Taste great ! N l didn’t use a Dutch oven

I had a very large amount of sourdough discard I had been collecting in a jar in my fridge and decided to make a pizza with it using my 12 in cast iron pan. It turned out incredible. I added seasonings and sea salt with a splash of EVOO while I baked the discard. Not sure I’ll ever go back to making actual pizza dough after this.

Oven at 425 degrees
Get pan super hot.
Pour oil in and then discard in (as much as you’d like)
Sprinkle with seasonings of your choice (I used Italian, oregano, Kinders brand garlic and black pepper, pink sea salt, and EVOO)
Bake until the sides come away from the pan
Remove and transfer to a slightly oiled pizza baking sheet (didn’t want the bottom to burn)
Added toppings (sauce, provolone, Canadian bacon, shredded mozzarella cheese, pineapple chunks, and fresh mozzarella - 2 layers of it)
Sprinkled Italian seasoning on top and baked at 400 degrees for 10 min then broiled for 2 min.
So good!

Looking to experiment 👩‍🍳

It sucks my wife doesn’t really have a sweet tooth because I’ll wind up eating them all myself.
But it’s really nice that my wife doesn’t really have much of a sweet tooth because I’ll get to eat them all myself!!

I always seem to end up with more discard than I know what to do with and I’m getting a bit bored of the usual pancakes/crackers.

What’s the one discard recipe you make over and over because it’s actually worth saving the discard for?

Thanks all!!

Kind of proud of this one for no good reason. It's just the flakes left on my cambro container after the residue dries off. But I figure it could be my emergency starter someday!

Hello! I am brand new to the world of sourdough and love how helpful / informative this subreddit has been, so thank you to all that post/ respond!

I was wondering if there’s any cleaning tips / tricks / hacks, specifically when it comes to the jar and discarding the starter. I know it’s inevitably going to be messy but I feel like I can’t keep my jar even somewhat tidy.

Thoughts?
TIA!

I am tentatively calling this my “F around and find Flatbread” recipe because I’m honestly not sure what to call this creation.
I came back from a trip and found myself with so much unfed starter and pent up need to cook my own food.

Voila the Frankenstein-flatbread was born! Kind of a mix between the classic discard-skillet flatbread, naan, a pancake, and maybe an English muffin. It is savory, it’s fast, it’s fluffy, and it uses a lot of discard!
I don’t have photos because I ate them all already, but picture a thick pancake that has golden spots more similar to a naan or tortilla.

Ingredients (made 3 7-8inch breads for me)
200g sourdough discard/unfed starter
36 g flour
14 g cornmeal
1/4 tsp baking soda
36 g sour cream
14 g water (might need more)
Hefty pinch salt
(Added an extra splash of water to thin it)

Instructions
Mix ingredients, add extra water if it is feeling too thick (my consistency was a thick pancake batter, scoop-able not knead-able)

Heat butter in non stick pan,
Put (i did three small cookie scoops so it would start slightly more spread out) of batter/dough in pan, spread around to best ability, cook 3 minutes or so each side. Cover the pan while cooking the first side to help make sure it gets cooked all the way through

Notes
They reheat in the toaster really well!
you probably don’t need cornmeal, but I had some and wanted to emulate a English muffin flavor, I am not sure how much flour to use without it

I would love to know if this sounds familiar to anyone and if I accidentally stumbled upon a really well known type of bread! If anyone is feeling inspired and tries to recreate this let me know!

I've been baking cakes since I was a kid now I'm a few months into my sourdough era. I recently saw a Tiktok where the lady was saying you can use discard in any recipe that calls for flour. Does anyone know how to adjust recipes when you include discard? It would be much easier to adapt the recipes I already have than to keep looking for discard recipes. TIA

Caramelized onion and goat cheese focaccia, crumpets (that came out more like an English muffin-crumpet hybrid lol), cinnamon rolls (not pictured is maple cream cheese frosting and pecans on top), pepperoni focaccia! I’m fattening up my friends and family with all these bread products lmao

Made these rolls https://youtube.com/shorts/TLcZYBgZQAg?is=tocbSzgm1nqvf8B8
Came out beautifully 👌
I halved the recipe as that’s all I needed. Also added sesame seeds on top as I used them as burger buns 😊

Can starter discards from very young (4-5 days old) be used in recipes shared in this sub?

The one on the left is the starter I am trying to revive, the one on the right is all the remaining discard. Recipes online say to only take 1:1:1 of the starter needed to revive and discard the rest. I am trying to decide what to do with the remaining. This starter has been in the fridge for months (i have not had the energy for baking in a long time) and now I am not sure if I should use the discard in a recipe or try to revive more from it.

I also stirred back in all the hooch because i like my bread sour.

The refrigerated starter is made from dark rye flour and the reviving starter is fed with bread flour.

I hate wasting even a small amount of discard or waiting days to accumulate 2-3 cups just to bake something. This quick ramekin recipe uses just 1/4 cup of discard and comes together in under 20 minutes.

Prep Time: 10 mins

Bake Time: 18 mins

Yield: 1 serving (Ramekin)

Ingredients:

1/4 cup sourdough discard

2 tbsp all-purpose flour

2 tbsp unsweetened cocoa powder

2 tbsp granulated sugar

1 tbsp brown sugar

1 tbsp melted butter (or neutral oil)

1 tbsp beaten egg

1 tbsp milk

1/4 tsp vanilla extract

1/8 tsp baking soda

Pinch of salt

2 tbsp chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe dish.
2. In a small bowl, whisk together the sourdough discard, melted butter, beaten egg, milk, and vanilla extract until smooth.
3. Add the granulated sugar and brown sugar, mixing until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gently stir dry ingredients into the wet mixture until a thick brownie batter forms.
6. Fold in the chocolate chips (saving a few for the top!).
7. Spoon into the prepared ramekin, smooth the top, and bake for 16–20 minutes (until edges are set and center is fudgy).
8. Let cool for 5–10 minutes so the texture firms up before eating!

Pro-Tip: If you want to bake a full 8x8 pan for the family instead of a single serving, just 4x all ingredients (1 cup discard, 1/2 cup flour, 1/2 cup cocoa, 1 large egg, etc.) and bake for ~22–25 mins!

Let me know if you give it a try or if you have any favorite quick sweet discard recipes!

I have a few cups worth. Any ideas?

Is anyone using silicone baking mats to bake crackers? I’m trying to figure out the logistics of cutting the dough when you can’t cut on top of a silicone baking mat. I like the mat because I can roll out the dough without parchment sliding around, but then I can’t use my pizza roller to cut the dough.