20 Creative Sourdough Discard Recipes No Yeast Delicious

Got a jar of sourdough discard sitting in your fridge, begging to be used? Don’t toss it—turn it into something delicious! From crispy crackers to fluffy pancakes, these 20 no-yeast recipes are your ticket to zero-waste, flavor-packed meals. Whether you’re craving quick weeknight bites or cozy weekend treats, we’ve got creative ideas to make every spoonful count. Ready to bake your way through that stash? Let’s dive in!

Sourdough Discard Pancakes

Got sourdough discard to use up? These fluffy pancakes are the perfect way to turn it into a cozy breakfast—with a hint of tangy depth you’ll love.

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined (a few lumps are okay).
3. Heat a skillet or griddle over medium-low heat and brush with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
4. Repeat with remaining batter, adding more butter to the skillet as needed.

The sourdough discard gives these pancakes a subtle tang and extra-tender crumb—no one will guess they’re a clever way to reduce waste!

Tip: For extra-fluffy pancakes, let the batter rest for 10 minutes before cooking.

Sourdough Discard Crackers

These sourdough discard crackers are the perfect way to use up leftover starter—crispy, salty, and packed with a subtle tang that makes them dangerously snackable.

• 1 cup sourdough discard (unfed)
• 4 tbsp unsalted butter, melted
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp dried rosemary (optional)
• 1/4 cup all-purpose flour, plus extra for dusting

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup sourdough discard, 4 tbsp melted butter, 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp rosemary (if using) until combined. Gradually stir in 1/4 cup flour until a thick, spreadable dough forms.
3. Lightly flour a surface and roll the dough as thinly as possible (about 1/8-inch thick). Transfer to the baking sheet, then score into squares or rectangles with a knife.
4. Bake for 20–25 minutes, flipping halfway, until golden and crisp. Let cool completely—they’ll crisp up further!

The magic here? The crackers bake up shatteringly crisp with just the right balance of richness from the butter and tang from the discard. No one will guess they’re a zero-waste win!

Tip: For extra flavor, sprinkle with flaky salt right after baking.

Sourdough Discard Flatbread

Got leftover sourdough discard? Turn it into tender, chewy flatbreads with just a handful of pantry staples—no kneading required!

Ingredients:

• 1 cup (240g) unfed sourdough discard (100% hydration)
• 1 cup (120g) all-purpose flour, plus extra for dusting
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp olive oil, divided
• 1/4 cup (60ml) warm water

Instructions:

1. In a bowl, mix 1 cup sourdough discard, 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Stir in 1 tbsp olive oil and 1/4 cup warm water until a shaggy dough forms.
2. Turn dough onto a floured surface and knead gently for 1 minute until smooth. Divide into 4 equal balls, cover with a towel, and rest 15 minutes.
3. Heat a skillet over medium-high heat. Roll each ball into a 1/8″-thick circle, dusting with flour as needed. Brush one side with remaining 1 tbsp olive oil.
4. Cook oil-side down for 2 minutes until bubbly, then flip and cook 1–2 minutes more until charred spots appear. Repeat with remaining dough.

The tangy sourdough flavor pairs perfectly with the crispy, blistered edges—ideal for tearing and dipping into hummus or saucy dishes.

Tip: For extra flavor, sprinkle za’atar or garlic powder on the oiled side before cooking.

Sourdough Discard Waffles

Got leftover sourdough starter? These golden, tangy waffles are the perfect way to put it to work—crispy outside, fluffy inside, and packed with that signature sourdough flavor.

Ingredients

• 1 cup sourdough discard (unfed starter)
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/4 cup melted unsalted butter
• 3/4 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease if needed.
2. In a large bowl, whisk together the sourdough discard, flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat the egg, then stir in the melted butter, buttermilk, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix just until combined (a few lumps are okay). Let the batter rest for 5 minutes—it’ll puff up slightly.
5. Cook waffles according to your iron’s instructions (about 1/2 cup batter per waffle, 3–4 minutes until deep golden and crisp).

The sourdough adds a subtle tang and extra crunch, while the buttermilk keeps them tender—no one will guess they’re a “leftover” recipe!

Tip: For extra-crispy waffles, place finished ones on a wire rack in a 200°F oven while you cook the rest.

Sourdough Discard Pizza Dough

Turn your sourdough discard into a chewy, flavorful pizza crust with just a handful of pantry staples—no waste, all taste!

Ingredients:

• 1 cup (240g) unfed sourdough discard (100% hydration)
• 2 ½ cups (300g) all-purpose flour, plus extra for dusting
• 1 tsp (6g) fine sea salt
• 1 tbsp (12g) olive oil, plus extra for greasing
• ½ cup (120ml) warm water (~100°F)

Instructions:

1. In a large bowl, mix the sourdough discard, flour, and 1 tsp (6g) salt. Stir in 1 tbsp (12g) olive oil and warm water until a shaggy dough forms.
2. Turn onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover with a damp towel, and let rest at room temperature for 4–6 hours (or overnight in the fridge for deeper flavor).
3. Preheat oven to 450°F (230°C) with a pizza stone or inverted baking sheet inside. Punch down the dough, divide in half, and roll each piece into a 12-inch round on floured parchment.
4. Top as desired, then transfer parchment to the hot stone. Bake for 12–15 minutes until the crust is puffed and golden at the edges.

The slow fermentation gives this crust a subtle tang and airy pockets—like a cross between classic pizza and artisan sourdough.

Tip: For extra crispiness, pre-bake the naked crust for 3 minutes before adding toppings.

Sourdough Discard Banana Bread

Got sourdough discard and overripe bananas? This banana bread is your new best friend—moist, tangy, and just sweet enough.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed, at room temperature)
• 1/2 cup melted unsalted butter, cooled slightly
• 2/3 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, 2/3 cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined (don’t overmix).
4. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sourdough discard adds a subtle tang that balances the sweetness, while keeping the crumb incredibly tender. It’s the ultimate zero-waste upgrade to classic banana bread!

Tip: For extra flair, sprinkle turbinado sugar on top before baking for a crunchy crust.

Sourdough Discard Muffins

Got sourdough discard to use up? These tender, slightly tangy muffins are the perfect way to turn it into a quick breakfast or snack.

• 1 cup sourdough discard (unfed, at room temperature)
• 1/2 cup whole milk
• 1/3 cup melted unsalted butter, slightly cooled
• 1 large egg
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup blueberries or chocolate chips (optional)

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together the sourdough discard, whole milk, melted unsalted butter, egg, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gently fold into the wet ingredients until just combined (don’t overmix). If using, fold in 1/2 cup blueberries or chocolate chips.
4. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
5. Cool in the pan for 5 minutes, then transfer to a wire rack.

The sourdough discard adds a subtle tang and keeps these muffins extra moist—no one will guess they’re a clever way to reduce waste!

Tip: For taller muffins, let the batter rest for 15 minutes before baking to activate the discard’s natural leavening.

Sourdough Discard Focaccia

Got sourdough discard to use up? This fluffy, golden focaccia is the perfect way to transform it into something irresistible.

Ingredients:

• 1 cup (240g) sourdough discard (unfed, at room temperature)
• 1 1/2 cups (360ml) warm water (about 100°F)
• 2 1/2 cups (300g) all-purpose flour
• 1 tsp (5g) salt
• 1 tbsp (15ml) olive oil (plus extra for drizzling)
• 1/2 tsp (2g) flaky sea salt
• 1 tbsp (3g) fresh rosemary, roughly chopped

Instructions:

1. In a large bowl, whisk together the sourdough discard and warm water until smooth. Add the all-purpose flour and 1 tsp (5g) salt, stirring until a shaggy dough forms.
2. Cover with a damp towel and let rest at room temperature for 30 minutes. Drizzle 1 tbsp (15ml) olive oil over the dough, then fold it gently 4–5 times to incorporate. Re-cover and let rise for 4–6 hours, until bubbly and nearly doubled.
3. Preheat oven to 425°F (220°C). Pour 2 tbsp (30ml) olive oil onto a 9×13″ baking sheet, then scrape the dough onto it. Stretch it gently to fit the pan, dimpling the surface with your fingers.
4. Sprinkle with 1/2 tsp (2g) flaky sea salt and 1 tbsp (3g) rosemary. Bake for 20–25 minutes until deeply golden and crisp at the edges.

The magic here? That sourdough discard adds a subtle tang and chewy texture you won’t get with regular focaccia. Tear into it warm—it’s impossible to resist!

Tip: For extra flavor, infuse the olive oil with garlic or chili flakes before drizzling.

Sourdough Discard Pretzels

Turn that leftover sourdough discard into chewy, golden pretzels with just a handful of pantry staples—perfect for snacking or gifting!

Ingredients:

• 1 cup sourdough discard (unfed, at room temperature)
• 1 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 1 tsp salt
• 3 cups all-purpose flour, plus extra for dusting
• 1/3 cup baking soda (for boiling water)
• 1 large egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Instructions:

1. In a large bowl, whisk together the sourdough discard, warm water, melted butter, brown sugar, and 1 tsp salt until smooth. Gradually mix in the flour until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth and elastic. Cover and let rest for 30 minutes.
3. Divide the dough into 8 equal pieces. Roll each into an 18-inch rope, twist into a pretzel shape, and place on a parchment-lined baking sheet.
4. Preheat oven to 425°F. Bring 6 cups of water to a boil, then add the baking soda (carefully—it will bubble!). Boil each pretzel for 20 seconds, flipping once, then return to the baking sheet.
5. Brush pretzels with beaten egg and sprinkle generously with coarse sea salt. Bake for 15–18 minutes until deep golden brown.

These pretzels boast a crackly crust and tangy depth thanks to the sourdough discard—no one will guess they started as a zero-waste hack!

Tip: For extra shine, brush baked pretzels with melted butter right out of the oven.

Sourdough Discard Cinnamon Rolls

Got extra sourdough discard? Turn it into soft, tangy-sweet cinnamon rolls with a gooey center—no waste, all flavor!

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 1/4 cup warm whole milk (110°F)
• 2 tbsp granulated sugar
• 2 tbsp melted unsalted butter
• 1/2 tsp salt
• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp softened unsalted butter (for filling)
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

Instructions

1. Make the dough: In a bowl, mix 1 cup sourdough discard, 1/4 cup warm milk, 2 tbsp granulated sugar, 2 tbsp melted butter, and 1/2 tsp salt. Gradually add 1 1/2 cups flour until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Roll & fill: On a floured surface, roll dough into a 12×8-inch rectangle. Spread 2 tbsp softened butter over the surface, then sprinkle evenly with 1/2 cup brown sugar and 1 tbsp cinnamon. Tightly roll into a log, pinch the seam, and slice into 8 rolls.
3. Bake: Arrange rolls in a greased 9-inch pan. Cover and let rise 1 hour, then bake at 375°F for 22–25 minutes until golden.
4. Glaze: Whisk 1/2 cup powdered sugar and 1 tbsp milk until smooth. Drizzle over warm rolls.

The sourdough discard adds a subtle tang that balances the sweetness, while keeping the rolls irresistibly fluffy. Tip: For extra-gooey centers, pack the brown sugar tightly when filling!

Sourdough Discard Cornbread

This tangy, golden cornbread turns your leftover sourdough discard into something crave-worthy—perfect for chili nights or a weekend brunch.

Ingredients:

• 1 cup sourdough discard (unfed, at room temperature)
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 2 tbsp honey (for drizzling, optional)

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together sourdough discard, milk, melted butter, and egg until smooth.
3. In another bowl, combine cornmeal, flour, sugar, baking powder, and salt. Gently fold dry ingredients into the wet mixture until just combined (a few lumps are okay).
4. Pour batter into the prepared skillet and bake for 25–30 minutes, until the edges pull away and a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes, then drizzle with honey if desired. Slice and serve warm.

The sourdough adds a subtle tang that balances the cornmeal’s sweetness, while the crispy edges and tender crumb make it irresistible. Tip: For extra texture, fold in 1/2 cup shredded cheddar or diced jalapeños before baking!

Sourdough Discard Scones

These buttery, tangy scones are the perfect way to use up leftover sourdough discard—no starter maintenance required!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough discard (unfed)
• 1/3 cup heavy cream, plus extra for brushing
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
4. Stir in sourdough discard, 1/3 cup heavy cream, and 1 tsp vanilla until just combined (dough will be shaggy).
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges.
6. Transfer to baking sheet, brush tops with heavy cream, and bake for 18–20 minutes until golden.

The sourdough discard adds a subtle tang and extra tenderness—you’d never guess these came from leftovers!

Tip: Freeze unbaked scones for up to a month; just add 2–3 minutes to baking time straight from the freezer.

Sourdough Discard Dumplings

Got extra sourdough starter? Turn it into pillowy, tangy dumplings that’ll steal the show in soups or stews.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 cup all-purpose flour, plus extra for dusting
• 1 large egg
• 2 tbsp melted butter
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, whisk together sourdough discard, egg, and melted butter until smooth.
2. Add 1 cup flour, baking powder, salt, black pepper, and parsley. Stir just until a sticky dough forms (don’t overmix).
3. Dust a clean surface with flour. Scoop tablespoon-sized portions of dough, lightly rolling each into a rough ball (they’ll be rustic—no perfection needed!).
4. Drop dumplings into simmering soup or broth. Cover and cook for 15 minutes without peeking—they’ll puff up and turn tender.

The sourdough adds a subtle tang and chewy texture that makes these dumplings unforgettable. They’re especially magic in a rich chicken stew!

Tip: For extra fluffiness, let the dough rest 10 minutes before shaping—it gives the baking powder time to work.

Sourdough Discard Biscuits

These fluffy, tangy biscuits are the perfect way to use up leftover sourdough discard—no waste, just golden, buttery goodness!

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup sourdough discard (unfed)
• 1/3 cup whole milk
• 1 tbsp honey

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. Cut in 1/2 cup cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in 1 cup sourdough discard, 1/3 cup whole milk, and 1 tbsp honey until just combined (don’t overmix).
5. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and fold it over itself 2–3 times for flaky layers.
6. Cut into 8 squares or rounds, place on the baking sheet, and bake for 15–18 minutes until golden brown.

The honey adds a subtle sweetness that balances the sourdough’s tang, while the folding technique guarantees those crave-worthy flaky layers.

Tip: For extra richness, brush the tops with melted butter right after baking.

Sourdough Discard Granola Bars

Sourdough Discard Granola Bars

These chewy, nutty granola bars are the perfect way to use up sourdough discard while adding a wholesome twist to your snack game.

Ingredients

• 1 cup rolled oats
• 1/2 cup sourdough discard (unfed)
• 1/3 cup creamy peanut butter
• 1/4 cup honey
• 1/4 cup chopped almonds
• 1/4 cup mini chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Line an 8×8 baking dish with parchment paper.
2. In a large bowl, mix 1 cup rolled oats, 1/2 cup sourdough discard, 1/3 cup peanut butter, 1/4 cup honey, 1/4 cup chopped almonds, 1/4 cup mini chocolate chips, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt until fully combined.
3. Press the mixture firmly into the prepared pan, smoothing the top with a spatula.
4. Bake for 22-25 minutes until the edges are golden and the center is set. Let cool completely before slicing into bars.

The sourdough discard adds a subtle tang that balances the sweetness, while the oats and nuts give these bars a satisfying crunch. Tip: For extra chewiness, store bars in an airtight container with a slice of bread—it keeps them soft for days!

Sourdough Discard Crepes

These delicate, tangy crepes are the perfect way to use up sourdough discard while whipping up a breakfast (or dessert!) that feels extra special.

Ingredients:

• 1 cup sourdough discard (unfed starter)
• 2 large eggs
• 1 cup whole milk
• 2 tbsp melted butter, plus extra for cooking
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour

Instructions:

1. In a blender, combine sourdough discard, eggs, milk, 2 tbsp melted butter, 1 tbsp sugar, 1/2 tsp vanilla, and 1/4 tsp salt. Blend until smooth.
2. Add flour and blend again just until combined. Let batter rest for 10 minutes (it should be the consistency of heavy cream—thin with 1 tbsp milk if too thick).
3. Heat a 10″ nonstick skillet over medium-low. Lightly brush with butter, then pour 1/4 cup batter into the center, swirling immediately to coat the pan.
4. Cook for 1–2 minutes until edges lift easily, then flip and cook 30 seconds more. Repeat with remaining batter, stacking crepes on a plate as you go.

The sourdough adds a subtle tang and lacy crispness to these crepes, making them just as good with lemon-sugar as with Nutella and berries.

Tip: For extra-thin crepes, tilt the skillet while swirling—the batter should set almost instantly.

Sourdough Discard Donuts

Got sourdough discard to use up? These fluffy, golden donuts are the perfect way to turn it into something sweet and irresistible.

Ingredients:

• 1 cup sourdough discard (unfed)
• 1/4 cup granulated sugar
• 1/4 cup whole milk, warmed to 110°F
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• Vegetable oil, for frying
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together 1 cup sourdough discard, 1/4 cup granulated sugar, 1/4 cup warm milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
2. Add 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt, stirring just until combined (don’t overmix—the dough should be slightly sticky).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Drop tablespoon-sized scoops of dough into the oil (work in batches) and fry for 1–2 minutes per side until deep golden brown.
4. Transfer to a paper towel-lined plate, then dust generously with 1/2 cup powdered sugar while still warm.

The sourdough discard adds a subtle tang that balances the sweetness, making these donuts dangerously snackable. Tip: For extra flair, dip warm donuts in cinnamon sugar or a simple glaze instead of powdered sugar!

Sourdough Discard Tortillas

Sourdough Discard Tortillas

Put that leftover sourdough starter to work with these soft, chewy tortillas—they’re just begging to be stuffed with your favorite fillings!

Ingredients

• 1 cup (120g) all-purpose flour, plus extra for dusting
• ½ cup (120g) unfed sourdough discard
• ¼ cup (60ml) warm water
• 2 tbsp (30ml) olive oil
• ½ tsp (3g) salt

Instructions

1. In a bowl, mix 1 cup flour, ½ cup sourdough discard, ¼ cup warm water, 2 tbsp olive oil, and ½ tsp salt until a shaggy dough forms.
2. Knead on a lightly floured surface for 3–4 minutes until smooth. Cover and rest for 30 minutes.
3. Divide the dough into 6 equal balls. Roll each into a thin 6-inch circle (dust with flour if sticky).
4. Heat a dry skillet over medium-high. Cook each tortilla for 45–60 seconds per side until puffed and lightly charred.

These tortillas have a subtle tang and extra stretchiness thanks to the discard—perfect for wrapping around grilled veggies or saucy meats.

Tip: Stack cooked tortillas in a clean kitchen towel to keep them warm and pliable.

Sourdough Discard Brownies

Got extra sourdough starter? These fudgy brownies are the perfect way to use it up—adding a subtle tang that balances the deep chocolate flavor.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sourdough discard (unfed starter)
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup melted butter and 1 cup sugar until smooth. Add 2 eggs and 1 tsp vanilla extract, mixing well.
3. Stir in 1/2 cup sourdough discard until fully combined.
4. Gently fold in 1/2 cup flour, 1/3 cup cocoa powder, and 1/4 tsp salt until just incorporated. Fold in 1/2 cup chocolate chips (if using).
5. Spread batter into the prepared pan. Bake for 25–30 minutes, until the edges are set but the center is slightly soft.
6. Cool completely before slicing for clean edges.

The sourdough discard adds a subtle complexity to these brownies, making them extra rich with a hint of tang—no one will guess the secret ingredient!

Tip: For extra fudginess, underbake by 2–3 minutes and chill before serving.

Sourdough Discard Popovers

These airy, golden popovers are the perfect way to use up sourdough discard—turning leftovers into something irresistibly buttery and crisp.

Ingredients

• 1 cup whole milk, room temperature
• 3 large eggs, room temperature
• 1/2 cup sourdough discard (unfed)
• 1 cup all-purpose flour
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted (plus extra for greasing)

Instructions

1. Preheat oven to 450°F. Generously grease a 6-cup popover pan or muffin tin with butter.
2. In a blender, combine milk, eggs, sourdough discard, flour, salt, and 2 tbsp melted butter. Blend until smooth, about 30 seconds.
3. Pour batter into prepared cups, filling each halfway. Bake for 15 minutes at 450°F, then reduce heat to 350°F (without opening the oven!) and bake 15–20 more minutes until deeply golden and puffed.
4. Remove from oven and pierce each popover’s side with a knife to release steam. Serve immediately.

The sourdough discard adds a subtle tang and extra lift, making these popovers even lighter than the classic version. Perfect for brunch or alongside soups!

Tip: For maximum rise, make sure all ingredients are at room temperature before blending.

Conclusion

With these 20 creative sourdough discard recipes, you’ll never waste a drop of your starter again! From pancakes to crackers, each recipe is yeast-free and packed with flavor. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so fellow bakers can enjoy these delicious ideas too. Happy baking!