My favorite sourdough discard recipes
Sourdough Chocolate Chip Cookies
Source: Sourdough Sparrow (www.sourdoughsparrow.com)
Ingredients:
500g all purpose flour
12g baking soda
12g arrowroot powder or corn starch
6g salt
339g (3 sticks) browned butter
400g brown sugar
100g granulated sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
200g sourdough discard
250g milk chocolate chips
250g semi-sweet chocolate chips
Flaky sea salt, for sprinkling
Directions:
In a saucepan over medium heat, melt and cook the butter until it smells toasty and is caramel in color. Let it cool slightly.
Whisk together flour, baking soda, arrowroot powder, and salt. Set aside.
Mix browned butter with sugars, then add the egg, egg yolk, and vanilla and mix again. You can do this with a sturdy whisk, wooden spoon, or in a stand mixer with the paddle attachment. Pour in sourdough discard. Mix well.
Gradually mix in the dry ingredients, about 1 cup at a time.
Gently mix in chocolate chips. I usually do this by hand.
Place dough in a gallon size freezer bag, then seal the bag and flatten the dough until it evenly fills the whole bag. Refrigerate for 30 minutes or overnight.
Preheat oven to 375. Remove the chilled dough from the bag and use a sharp knife to slice the dough into even squares in your desired size.
Roll the dough squares between your hands slightly and place them 3 inches apart on a baking sheet. Sprinkle with flaky sea salt and bake for 12-14 min.
Variation:
Whisk ¾ cup cocoa powder in with the dry ingredients to make triple chocolate chip cookies
Sourdough Crackers
Source: Alexandra Cooks (https://alexandracooks.com/2022/09/11/easy-sourdough-discard-crackers-5-ingredients/)
Ingredients:
200g sourdough starter (unfed)
56g rye flour
56g all purpose flour
1 tsp kosher salt
57g unsalted butter at room temp
Olive oil for brushing
Seeds, chopped herbs, or grated cheese for topping
Directions:
Mix together the sourdough starter, flours, salt, and butter until you have a cohesive dough. Divide the dough into 2 portions and wrap each portion in plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
Preheat oven to 350.
Remove one dough portion from the fridge. Cut a piece of parchment to fit your baking pan. Lightly flour the parchment paper. Place the dough on the parchment and lightly flour the dough and your rolling pin.
Roll the dough out as thin as you can. It’s okay if the dough has rough edges, just roll as thinly as possible.
Brush the top of the dough with olive oil, then use a pizza cutter to slice desired shapes. Sprinkle crackers with desired toppings.
Bake for 20-25 minutes, rotating the pan halfway through. The crackers are done when they are beginning to darken at the edges.
Let cool completely, then enjoy. Store in an airtight container at room temperature for 1 week, or freeze for longer storage.
Sourdough Brownies
Source: The Baking Network (https://thebakingnetwork.com/sourdough-brownies/)
Ingredients:
230g semi-sweet chocolate chips
113g melted salted butter (1 stick)
100g granulated sugar
5g vanilla extract
2 large eggs
½ teaspoon baking soda
160g-200g unfed sourdough starter. 160g will result in a denser brownie. 200g will result in a more cake-like brownie.
Optional: chocolate chips or flaky sea salt for topping
Directions:
Preheat oven to 350
Melt the butter and chocolate together in a shallow bowl set on top of a simmering pan of water. Make sure the bottom of the pan is not touching the simmering water. You can also use a double boiler if you have it. When the chocolate and butter are melted and smooth, set it aside to cool slightly.
Meanwhile, butter an 8x8 square baking dish (may use a 9 inch pie plate or 9x9 square dish as well). Line the pan with parchment paper and butter the parchment paper as well. Make sure the parchment paper drapes over the edges so you can lift them out when they are cool.
Stir the sugar into the chocolate and butter (don’t decrease the amount). Next add the vanilla extract, eggs, and baking soda. Whisk until very smooth.
Stir in the unfed sourdough starter just until incorporated, do not over-mix.
Pour the batter into the buttered/cocoa-ed pan and bake for 20 minutes. Check them for doneness, then continue baking in 2-3 minute increments until a toothpick inserted in the center comes out clean. Do not over-bake.
The brownies will deflate a bit as they cool. When they are still warm, sprinkle with more chocolate chips and flaky sea salt. Let cool completely, then lift them out using the parchment paper as handles. Slice and serve!