10 Easy Sourdough Discard Breakfast Recipes (2024)

FAQs

What to eat with sourdough bread for breakfast? ›

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

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.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

Toasted bread with peanut butter is a nutritious and delicious snack that can be enjoyed by the whole family. To start with, toast with peanut butter is a great source of complex carbohydrates and protein.

All you need is a few simple ingredients like raw honey, organic peanut butter, and gut healthy sourdough bread. It's the perfect sweet and salty snack, healthy dessert, or meal prep as a quick on-the-go snack.

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.

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.

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.

You can keep a “peaked” starter in the refrigerator for about 12 hours (sometimes more), and still use it directly in your mix. You do not need to let it come up to room temperature. If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

Can I use immature sourdough discard? ›

However, “discard” doesn't necessarily mean “throw out.” A two-to-three day old starter can be used to add amazing flavor and texture to a number of baked goods, even if it is not quite ready to make your dream loaf of sourdough bread.

Yes, you can give your friend a portion of sourdough discard to start their own sourdough starter, however it's best if your starter is mature (at least 3 months old) when you do this, so that your friend can start baking straight away.

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 I use sourdough discard to make a new sourdough starter? Absolutely! You can take a portion of sourdough discard and add a few grams of flour and a few grams of water to create a healthy active sourdough starter. You may need to feed your revived starter a few more times before its ready to make bread.

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).

Sourdough bread has a compact texture and a slight acid taste that allow it to accompany dishes with strong flavors. It also goes well with cold cuts and fish. It accompanies sauce dishes such as a beef bourguignon. At breakfast it can be enjoyed solely with semi-salted butter!

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.

With a distinctive chewiness and taste, and the opportunity to add on a wide range of fun and fresh toppings (we can't say no to a thick spreading of mashed avocado…) sourdough can form the foundations of a tasty breakfast, lunch, or mid-afternoon snack.

Best cheeses for a sourdough grilled cheese sandwich

I love the combination of cheddar, gruyere, Havarti, and parmesan here. It gives the grilled cheese a slightly elevated and gourmet feel. Some other great cheese options would be mozzarella, brie, gouda, pepper jack, Monterey jack cheese, or American cheese.