Looking for delicious ways to use your sourdough starter and discard? While traditional bread recipes are great, your sourdough can create amazing Christmas dinner desserts and breakfast treats too. These tested recipes show you exactly how to use both active starter and discard to make incredible sweets that everyone will love.\u00a0<\/p>\n
![\"Christmas](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/12\/Christmas-dinner-desserts-840x560.jpg\" "\\"22")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nSourdough Panettone<\/h2>\nIngredients: <\/h3>\n
Ingredients: <\/h3>\n
For the honey mix: 30g runny honey, zests of 1 orange, and 1 lemon<\/p>\n
First dough: 70g stiff starter (40% hydration), 75g sugar, 120g water, 55g egg yolks, 70g soft butter, 240g strong flour<\/p>\n
Second dough: 60g strong flour, 65g sugar, 4g salt, 95g egg yolks, 125g butter, 120g sultanas, 90g candied peel<\/p>\n
Equipment: Stand mixer with dough hook, 2 x 500ml paper panettone molds, 4 bamboo skewers<\/p>\n
Instructions:<\/h3>\n\n- Prepare stiff starter until doubled<\/li>\n
- Mix starter, water, sugar, and flour; knead for 10 minutes. Add yolks<\/li>\n
- Rest dough for 8-12 hours until tripled<\/li>\n
- Combine honey mix ingredients; refrigerate overnight<\/li>\n
- Next day, knead the first and second dough ingredients together<\/li>\n
- Add remaining ingredients; divide into molds<\/li>\n
- Proof 10-12 hours<\/li>\n
- Bake at 350\u00b0F for 35-42 minutes<\/li>\n
- Hang upside down for 12 hours until cooled<\/li>\n<\/ul>\n
Full recipe: Sourdough Panettone<\/a><\/strong><\/p>\nChocolate Babka<\/h2>\nIngredients: <\/h3>\n
For starter: 80g bread flour, 20g brown sugar, 25g active sourdough starter, 35g water For dough: 350g bread flour, prepared starter, 2 eggs, 50g brown sugar, 85g softened butter, 7g salt, 110g milk For filling: 130g dark chocolate (melted), 120g butter (melted), 10g cocoa powder, 10g powdered brown sugar, 50g chopped chocolate (optional)<\/p>\n
Steps:<\/h3>\n\n- Make starter and let ferment until doubled (4-12 hours)<\/li>\n
- Mix dough ingredients except butter, knead briefly, and rest for 15-20 minutes<\/li>\n
- Gradually incorporate butter, and knead for 8-10 minutes until smooth<\/li>\n
- Ferment for 2 hours at room temperature, then refrigerate overnight<\/li>\n
- Roll dough into 45x45cm square, spread with prepared chocolate filling<\/li>\n
- Cut rolled log lengthwise, braid halves together<\/li>\n
- Let rise for 4-7 hours until doubled<\/li>\n
- Bake at 220\u00b0C for 10 minutes, reduce to 200\u00b0C for 30-40 minutes more<\/li>\n
- Cool on a rack before serving<\/li>\n<\/ul>\n
Full recipe: How to Make a Chocolate Babka<\/a><\/strong><\/p>\nSourdough Discard Brownies<\/h2>\nIngredients: <\/h3>\n
8 tbsp unsalted butter 8 oz semisweet chocolate chips 1 cup light brown sugar \u00bd cup granulated sugar 2 large eggs 2 tsp vanilla extract \u00bd cup sourdough starter\/discard \u00be cup all-purpose flour \u00bd cup cocoa powder 1 tsp kosher salt 6 oz chocolate chips<\/p>\n
Instructions: <\/h3>\n\n- Preheat oven to 350\u00b0F and line 8\u00d78 pan with parchment.<\/li>\n
- Microwave butter and 8 oz chocolate chips until melted. Whisk in sugars until dissolved.<\/li>\n
- Beat in eggs one at a time, then vanilla and starter.<\/li>\n
- Fold in flour, cocoa, and salt. Add remaining chips.<\/li>\n
- Pour into pan and bake 35 minutes until toothpick comes clean.<\/li>\n
- Cool in pan, then lift out with parchment. Cut into squares.<\/li>\n
- Optional: top with sea salt or melted chocolate. Serve at room temperature or warm with ice cream.<\/li>\n<\/ul>\n
Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\nSourdough Lemon Cake<\/h2>\nIngredients: <\/h3>\n
1\u00bd cups total flour (1 cup spelt + \u00bc cup all-purpose), \u00bd cup unsalted butter (room temperature), \u00bc cup brown sugar, 2 large eggs (room temperature), 1 cup full-fat yogurt, \u00bd cup maple syrup, \u00bd cup active sourdough starter, zest of 2 lemons, \u00bd cup + 2 tbsp lemon juice, 1 tsp each baking soda and powder, \u00bd tsp salt.\u00a0<\/p>\n
For glaze: 1 cup icing sugar and 1 tbsp lemon juice.<\/p>\n
Steps:<\/h3>\n\n- Preheat to 350\u00b0F and grease a 9-inch loaf pan. Mix flours, baking soda, powder, and salt in a bowl.<\/li>\n
- Cream butter and sugar until fluffy (3-5 mins). Beat in eggs one at a time, then mix in maple syrup, yogurt, starter, zest, and lemon juice.<\/li>\n
- Fold dry ingredients into a wet mixture until combined. Pour into pan and bake 60-65 minutes until a toothpick comes out clean.<\/li>\n
- Let cool in pan for 10 minutes, then remove and cool completely. Mix glaze ingredients until smooth and pour over the cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\nSourdough Apple Fritters<\/h2>\nIngredients:<\/h3>\n\n- 2 Honeycrisp apples, diced<\/li>\n
- 300g sourdough discard<\/li>\n
- \u00bd teaspoon cinnamon<\/li>\n
- \u00bc teaspoon nutmeg<\/li>\n
- \u215b teaspoon clove<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- \u00bc teaspoon salt<\/li>\n
- 2 cups canola oil, for frying<\/li>\n<\/ul>\n
For the glaze:<\/em><\/p>\n\n- 120g confectioner sugar<\/li>\n
- 1 tablespoon bourbon<\/li>\n
- 3-4 tablespoons heavy cream<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix sourdough discard with spices and salt in a bowl. Fold in diced apples and baking soda.<\/li>\n
- Heat oil to 375\u00b0F in a deep pan. Line a sheet pan with paper towels.<\/li>\n
- Whisk glaze ingredients until smooth.<\/li>\n
- Drop batter into the hot oil using spoonfuls. Fry in batches, about one minute per side.<\/li>\n
- Drain fritters on paper towels.<\/li>\n
- Drizzle with glaze and serve hot. Optional: dust with powdered sugar.<\/li>\n<\/ul>\n
Full recipe: Crispy Sourdough Apple Fritters<\/a><\/strong><\/p>\nSourdough Danish Pastry<\/h2>\nIngredients:<\/h3>\n\n- 196g sourdough starter, 70g sugar, 8g salt, \u00bd tsp cardamom<\/li>\n
- 57g melted butter, 1 egg, 2 yolks, 184g milk, \u00bd tsp vanilla<\/li>\n
- 540g flour<\/li>\n
- Butter block: 227g cold butter, 8g flour<\/li>\n
- Egg wash: 1 egg, 15g milk<\/li>\n
- Filling: 8oz cream cheese, 50g sugar, 1 yolk, salt, vanilla<\/li>\n
- Glaze: 125g powdered sugar, 31g milk<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix wet ingredients with starter, add flour to form dough<\/li>\n
- Ferment 5 hours room temp or 12 hours chilled<\/li>\n
- Make an 8\u00d77\u2033 butter block with cold butter and flour<\/li>\n
- Roll dough 16\u00d710\u2033, encase butter, seal edges<\/li>\n
- Perform letter folds, chilling between each<\/li>\n
- Shape into squares, fold corners in<\/li>\n
- Proof until puffy, add filling<\/li>\n
- Bake at 425\u00b0F for 12-15 minutes, glaze and serve<\/li>\n<\/ul>\n
Full recipe: Sourdough Danish Pastry<\/a><\/strong><\/p>\n\n![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/selective-focus-photo-of-pastry-on-white-plate-stockpack-unsplash-840x560.jpg\" "\\"22")
<\/figure>\n<\/div>\nChocolate Sourdough Bread<\/h2>\nIngredients:<\/h3>\n\n- 3 cups bread flour<\/li>\n
- 1 cup all-purpose flour<\/li>\n
- 1\u00bd cups water<\/li>\n
- \u00bd cup sourdough starter<\/li>\n
- \u00bd cup unsweetened cocoa powder<\/li>\n
- 1 tsp salt<\/li>\n
- 2 tbsp sugar<\/li>\n
- Ground pistachios (optional)<\/li>\n
- Chocolate chips (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix dry ingredients in a large bowl.<\/li>\n
- Create a well, add water and a starter. Mix until shaggy dough forms.<\/li>\n
- Fold in optional add-ins if desired.<\/li>\n
- Let ferment for 4-6 hours, folding every 30-60 minutes.<\/li>\n
- Shape and transfer to floured proofing basket.<\/li>\n
- Final proof 1-2 hours until airy.<\/li>\n
- Preheat oven to 450\u00b0F.<\/li>\n
- Bake 20 minutes, reduce to 400\u00b0F, bake 25-30 minutes more.<\/li>\n
- Cool completely before slicing.<\/li>\n<\/ul>\n
Full recipe: How to Make Chocolate Sourdough Bread<\/a><\/strong><\/p>\nSourdough Banana Muffins<\/h2>\nIngredients: <\/h3>\n
\u00bd cup unsalted butter \u2154 cup brown sugar 2 ripe mashed bananas \u00bc cup honey 2 large eggs 1 teaspoon vanilla extract \u00bd cup sourdough starter 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour \u00bd cup chopped nuts \u00bd cup chocolate chips<\/p>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and prepare muffin tin with liners or grease. Meanwhile, cream butter and sugar together until smooth using a hand mixer on low speed.<\/li>\n
- Combine mashed bananas, honey, eggs, vanilla, sourdough starter, baking powder, baking soda, and salt in the butter mixture. Mix until well incorporated, leaving some banana chunks for texture.<\/li>\n
- Gradually fold in flour until just combined, then gently stir in nuts and chocolate chips. Fill muffin cups to the top with batter.<\/li>\n
- Bake for 20-25 minutes until a toothpick comes out clean. Let cool for 5 minutes before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\nSourdough Blueberry Pancakes<\/h2>\nIngredients: <\/h3>\n
90g all-purpose flour 1 tbsp granulated sugar 1\/2 tsp baking soda 1\/2 tsp kosher salt 1\/2 cup sourdough starter, room temperature 160g buttermilk, room temperature 1 large egg 1 tsp vanilla extract 3 tbsp unsalted butter, melted 1 cup blueberries, fresh or frozen<\/p>\n
Steps:<\/h3>\n\n- Mix flour, sugar, baking soda, and salt in a large bowl. Add sourdough starter, buttermilk, egg, and vanilla, whisking until smooth. Stir in melted butter until well combined.<\/li>\n
- Heat a nonstick skillet over medium heat. Add butter to coat the pan.<\/li>\n
- Pour 3 tablespoons batter per pancake, leaving space between each. Add 5-7 blueberries to each pancake.<\/li>\n
- Cook for 3 minutes until golden brown, flip, and cook another 2-3 minutes. Serve immediately.<\/li>\n<\/ul>\n
Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\nSourdough Oatmeal Cookies<\/h2>\nIngredients: <\/h3>\n
1 cup softened butter, 1 cup brown sugar, \u00bd cup white cane sugar, 1 large egg plus 1 yolk, 2 tsp vanilla extract, \u00bd cup sourdough discard, 1 cup + 2 tbsp all-purpose flour, \u00bd tsp salt, 1 tsp each baking soda and cinnamon, \u00bd tsp nutmeg, 1\u00bd cups raisins, 3 cups old-fashioned rolled oats<\/p>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and line cookie sheets with parchment paper<\/li>\n
- Cream butter until fluffy, then beat in sugars until light and creamy<\/li>\n
- Mix in eggs, vanilla, and sourdough discard until well combined<\/li>\n
- Whisk dry ingredients separately, then gradually incorporate them into the wet mixture<\/li>\n
- Fold in raisins and oats until evenly distributed<\/li>\n
- Scoop 1\u00bd-inch dough balls onto prepared sheets, spacing 2 inches apart<\/li>\n
- Bake 10-12 minutes until edges brown slightly<\/li>\n
- Cool on sheet for 2-5 minutes before transferring to wire rack<\/li>\n<\/ul>\n
Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\nSourdough Chocolate Chip Cookies<\/h2>\nIngredients:<\/h3>\n\n- 1 cup salted butter, browned<\/li>\n
- 1 cup white cane sugar<\/li>\n
- 1 cup packed brown sugar<\/li>\n
- 3 egg yolks<\/li>\n
- 200g sourdough discard<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp fine sea salt<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 2 \u00bc cups all-purpose flour<\/li>\n
- 16 oz chocolate chips, divided<\/li>\n
- Flaked sea salt for garnish<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Brown the butter in a saucepan over medium heat until foamy with golden flecks, then remove from heat and cool for 30 minutes while preparing the sourdough discard.<\/li>\n
- Beat cooled brown butter with both sugars until crumbly, then incorporate egg yolks until the mixture becomes light and fluffy. Fold in the sourdough discard until just combined \u2013 the batter may appear loose at this stage.<\/li>\n
- Mix in the salt, leavening agents, and vanilla, then fold in 12 oz of chocolate chips. Test bake a small cookie \u2013 if it spreads too much, add \u00bc cup more flour.<\/li>\n<\/ul>\n
Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\n\n![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/10\/Sourdough-Pumpkin-Chocolate-Chip-Cookies-840x561.jpg\" "\\"22")
<\/figure>\n<\/div>\nSourdough Coffee Cake<\/h2>\nIngredients: <\/h3>\n
2\u00bd cups all-purpose flour 1 cup granulated sugar \u00bd cup brown sugar 1 cup butter, melted and cooled 1 cup sour cream 1 cup sourdough starter 2 large eggs 1 teaspoon vanilla extract \u00bd teaspoon almond extract 2 teaspoons baking powder \u00bd teaspoon baking soda 1 teaspoon cinnamon \u00bc teaspoon salt (if using unsalted butter)<\/p>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and line a 13\u00d79-inch pan with parchment paper, spraying both before and after lining<\/li>\n
- Mix sugars with eggs until fluffy, then blend in butter, starter, sour cream, and extracts<\/li>\n
- Combine dry ingredients separately, then gradually mix into wet ingredients<\/li>\n
- Pour batter into prepared pan and smooth the surface<\/li>\n
- Add prepared crumble topping<\/li>\n
- Bake 30-35 minutes until golden<\/li>\n
- Cool completely before serving<\/li>\n<\/ul>\n
Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\nSourdough Carrot Cake<\/h2>\nIngredients:<\/h3>\n\n- 4 eggs<\/li>\n
- 1 cup each sugar and brown sugar<\/li>\n
- 1\/2 cup sourdough starter discard<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 2 tsp each baking soda and cinnamon<\/li>\n
- 1 tsp salt<\/li>\n
- 2 cups grated carrots<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Frosting:<\/p>\n
\n- 8 oz softened cream cheese<\/li>\n
- 1\/2 cup softened butter<\/li>\n
- 3 cups confectioner\u2019s sugar<\/li>\n
- 1 tsp vanilla<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix eggs, sugars, sourdough discard, and vanilla in a large bowl until smooth<\/li>\n
- Combine flour, baking soda, cinnamon, and salt in another bowl<\/li>\n
- Fold dry ingredients into wet mixture, then stir in carrots and pecans<\/li>\n
- Bake in greased 9\u00d713 pan at 350\u00b0F for 50 minutes<\/li>\n
- For frosting: Beat cream cheese and butter, add sugar and vanilla until fluffy. Spread over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\nSourdough Glazed Donuts<\/h2>\nIngredients:<\/h3>\n\n- 250g active white wheat flour sourdough starter<\/li>\n
- 310g white wheat flour<\/li>\n
- 3 egg yolks<\/li>\n
- 1 tablespoon rum<\/li>\n
- 3 tablespoons honey<\/li>\n
- Pinch of vanilla<\/li>\n
- 1\/2 teaspoon lemon juice + zest of one lemon<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 100g warm milk or water<\/li>\n
- Coconut oil for frying<\/li>\n
- 1 bar 70% chocolate<\/li>\n
- Toppings: hazelnuts, coconut, lemon zest<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine egg yolks, rum, honey, vanilla, lemon, and butter. Mix starter with milk, add egg mixture and flour. Knead 15 minutes until smooth.<\/li>\n
- Let rise 3-5 hours until doubled. Roll to 1cm thickness, cut rounds.<\/li>\n
- Cover and proof 1-1.5 hours. Fry in hot oil 2-3 minutes per side.<\/li>\n
- Dip in melted chocolate, add toppings.<\/li>\n<\/ul>\n
Full recipe: Sourdough Glazed Donuts Recipe<\/a><\/strong><\/p>\nHerman Cake<\/h2>\nIngredients: <\/h3>\n
For the starter:<\/p>\n
\n- 1 cup all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup whole milk<\/li>\n
- 1 package active dry yeast (2\u00bc tsp)<\/li>\n<\/ul>\n
For the cake:<\/p>\n
\n- 2 cups all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- \u2154 cup vegetable oil<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 cup Herman starter<\/li>\n
- 1 cup chopped nuts (optional)<\/li>\n
- 1 cup raisins (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter ingredients in a non-metallic bowl and let ferment at room temperature<\/li>\n
- Feed starter daily for 4 days with \u00bd cup each of flour, sugar, and milk<\/li>\n
- Combine dry cake ingredients in one bowl, wet ingredients in another<\/li>\n
- Mix wet and dry ingredients until smooth, fold in optional nuts and raisins<\/li>\n
- Bake at 350\u00b0F in a greased 9\u00d713 pan for 35-40 minutes<\/li>\n<\/ul>\n
Full recipe: How to Make Herman Cake<\/a><\/strong><\/p>\nLemon Poppy Seed Sourdough Bread Cake<\/h2>\nIngredients: <\/h3>\n
For the dough, combine 225g white spelt flour, 100g active white spelt sourdough starter, 80g milk, 2 tbsp each of honey and poppy seeds, 1 tbsp lemon peel, 2 tbsp lemon juice, 35g fat, and 4g sea salt.<\/p>\n
For the vegan lemon icing, mix 6 tbsp melted coconut oil, 70g room temperature almond milk, stevia drops (or honey) to taste, 1 tbsp lemon juice, and 2 tbsp coconut flour.<\/p>\n
Additional items: 10 ice cubes for steaming, and lemon peel for decoration.<\/p>\n
Steps:<\/h3>\n\n- Prepare the starter overnight by mixing 50g flour, 50g water, and 1 tbsp active starter<\/li>\n
- Mix starter with wet ingredients, then incorporate dry ingredients and knead 6-8 minutes<\/li>\n
- Let rise until doubled (about 4 hours at 26\u00b0C)<\/li>\n
- Shape, proof again for 1.5 hours, then bake at decreasing temperatures<\/li>\n
- Cool completely before adding icing<\/li>\n<\/ul>\n
Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\nSourdough Molasses Cookies<\/h2>\nIngredients:<\/h3>\n\n- 2 cups all-purpose flour<\/li>\n
- 2 tsp baking soda<\/li>\n
- 1\/2 tsp sea salt<\/li>\n
- 2 tsp ground ginger powder<\/li>\n
- 1.5 tsp cinnamon<\/li>\n
- 1\/2 tsp ground cloves<\/li>\n
- 1\/8 tsp nutmeg<\/li>\n
- 1\/2 cup each white and brown sugar<\/li>\n
- 12 tbsp softened butter<\/li>\n
- 1 egg<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 1\/3 cup molasses<\/li>\n
- 1\/2 cup sourdough starter discard<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix dry ingredients (flour, baking soda, salt, and spices) in a large bowl.<\/li>\n
- Cream butter and sugars, then beat in egg, molasses, and vanilla.<\/li>\n
- Add sourdough discard to wet ingredients and combine well.<\/li>\n
- Gradually mix wet and dry ingredients until just combined.<\/li>\n
- Chill dough for 2+ hours.<\/li>\n
- Roll into 1-inch balls, coat in sugar, and place on a lined baking sheet.<\/li>\n
- Bake at 350\u00b0F for 9-10 minutes until crackled.<\/li>\n
- Cool for 5 minutes before transferring to a rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\nSourdough Discard Waffles<\/h2>\nIngredients:<\/h3>\n\n- 240g sourdough discard<\/li>\n
- 230g buttermilk<\/li>\n
- 120g all-purpose flour<\/li>\n
- 2 tbsp sugar, maple syrup, or honey<\/li>\n
- 6 tbsp melted salted butter<\/li>\n
- 1 large egg<\/li>\n
- \u00bd tsp unrefined sea salt<\/li>\n
- 1 tsp baking soda<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat waffle maker and set oven to 200\u00b0F with a plate inside to keep waffles warm<\/li>\n
- Mix wet ingredients in a large bowl: buttermilk, sourdough discard, egg, melted butter, and honey<\/li>\n
- Combine dry ingredients in a separate bowl: flour, baking soda, and salt<\/li>\n
- Add wet ingredients to dry and mix until smooth<\/li>\n
- Pour \u00bd cup batter (\u00be cup for Belgian waffle makers) into preheated waffle iron<\/li>\n
- Cook for 2-3 minutes until golden brown<\/li>\n
- Serve with your favorite toppings<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Waffles<\/a><\/strong><\/p>\nSourdough Discard Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 1 cup sourdough discard<\/li>\n
- 1 cup warm milk<\/li>\n
- 1\/4 cup sugar<\/li>\n
- 1 egg plus 1 egg yolk<\/li>\n
- 4 tablespoons softened butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 1\/4 cups bread flour<\/li>\n
- 2 teaspoons instant yeast<\/li>\n
- 1\/2 teaspoon salt<\/li>\n<\/ul>\n
Glaze:<\/p>\n
\n- 4 oz cream cheese<\/li>\n
- 1 tbsp butter<\/li>\n
- 3 tbsp powdered sugar<\/li>\n
- \u00bd tsp vanilla<\/li>\n
- 1 tbsp milk<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine wet ingredients in one bowl, dry in another. Mix and knead until smooth.<\/li>\n
- Rise 1 hour, refrigerate overnight.<\/li>\n
- Roll into rectangle, add butter and cinnamon-sugar, roll up, slice.<\/li>\n
- Proof 30-60 minutes.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes. Add glaze.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\n\n![\"Delicious](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/09\/sourdough-discard-cinnamon-rolls-840x473.jpg\" "\\"22")
<\/figure>\n<\/div>\nSourdough Discard English Muffins<\/h2>\nIngredients: <\/h3>\n\n- 200g unfed sourdough starter\u00a0<\/li>\n
- 500g almond milk\u00a0<\/li>\n
- 600g all-purpose flour\u00a0<\/li>\n
- 20g sugar\u00a0<\/li>\n
- 12g salt\u00a0<\/li>\n
- 25g baking soda\u00a0<\/li>\n
- 50g cornmeal<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine all ingredients in a stand mixer until you achieve a soft, elastic dough that isn\u2019t sticky. Add extra flour if needed to reach the right consistency.<\/li>\n
- Let the dough rise in a greased bowl for 2 hours at room temperature, or refrigerate for up to 2 days for a stronger sour flavor.<\/li>\n
- Roll dough to 1\/2 inch thickness and cut into 3-inch rounds.<\/li>\n
- Place on a cornmeal-dusted pan and let rise 45-60 minutes until puffy.<\/li>\n
- Cook on a 350\u00b0F griddle for 5 minutes per side, then another 10-12 minutes until golden brown.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard English Muffins<\/a><\/strong><\/p>\nSourdough Discard Granola Bars<\/h2>\nIngredients: <\/h3>\n
1 cup sourdough discard \u00bd cup honey or maple syrup 2 tsp vanilla extract 1 ripe banana, mashed 2 cups rolled oats 1 cup oat flour 1 cup sliced almonds \u00bd cup pepitas 1 cup dried blueberries \u00bd cup dried dates \u00bd tsp cinnamon \u00bd tsp sea salt<\/p>\n
Steps:<\/h3>\n\n- Preheat oven to 325\u00b0F and line a 9-inch baking tray with greased parchment paper.<\/li>\n
- Mix all dry ingredients, including fruits and nuts, in a large bowl.<\/li>\n
- In a separate bowl, combine sourdough discard, honey, vanilla, and mashed banana.<\/li>\n
- Fold wet ingredients into dry mixture until well combined.<\/li>\n
- Spread mixture evenly in prepared pan, pressing down gently.<\/li>\n
- Bake 25-30 minutes until edges are golden brown.<\/li>\n
- Cool on wire rack for 30 minutes before cutting.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Granola Bars<\/a><\/strong><\/p>\n
Full recipe: Sourdough Panettone<\/a><\/strong><\/p>\n For starter: 80g bread flour, 20g brown sugar, 25g active sourdough starter, 35g water For dough: 350g bread flour, prepared starter, 2 eggs, 50g brown sugar, 85g softened butter, 7g salt, 110g milk For filling: 130g dark chocolate (melted), 120g butter (melted), 10g cocoa powder, 10g powdered brown sugar, 50g chopped chocolate (optional)<\/p>\n Full recipe: How to Make a Chocolate Babka<\/a><\/strong><\/p>\n 8 tbsp unsalted butter 8 oz semisweet chocolate chips 1 cup light brown sugar \u00bd cup granulated sugar 2 large eggs 2 tsp vanilla extract \u00bd cup sourdough starter\/discard \u00be cup all-purpose flour \u00bd cup cocoa powder 1 tsp kosher salt 6 oz chocolate chips<\/p>\n Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\n 1\u00bd cups total flour (1 cup spelt + \u00bc cup all-purpose), \u00bd cup unsalted butter (room temperature), \u00bc cup brown sugar, 2 large eggs (room temperature), 1 cup full-fat yogurt, \u00bd cup maple syrup, \u00bd cup active sourdough starter, zest of 2 lemons, \u00bd cup + 2 tbsp lemon juice, 1 tsp each baking soda and powder, \u00bd tsp salt.\u00a0<\/p>\n For glaze: 1 cup icing sugar and 1 tbsp lemon juice.<\/p>\n Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\n For the glaze:<\/em><\/p>\n Full recipe: Crispy Sourdough Apple Fritters<\/a><\/strong><\/p>\n Full recipe: Sourdough Danish Pastry<\/a><\/strong><\/p>\n Full recipe: How to Make Chocolate Sourdough Bread<\/a><\/strong><\/p>\n \u00bd cup unsalted butter \u2154 cup brown sugar 2 ripe mashed bananas \u00bc cup honey 2 large eggs 1 teaspoon vanilla extract \u00bd cup sourdough starter 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour \u00bd cup chopped nuts \u00bd cup chocolate chips<\/p>\n Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\n 90g all-purpose flour 1 tbsp granulated sugar 1\/2 tsp baking soda 1\/2 tsp kosher salt 1\/2 cup sourdough starter, room temperature 160g buttermilk, room temperature 1 large egg 1 tsp vanilla extract 3 tbsp unsalted butter, melted 1 cup blueberries, fresh or frozen<\/p>\n Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\n 1 cup softened butter, 1 cup brown sugar, \u00bd cup white cane sugar, 1 large egg plus 1 yolk, 2 tsp vanilla extract, \u00bd cup sourdough discard, 1 cup + 2 tbsp all-purpose flour, \u00bd tsp salt, 1 tsp each baking soda and cinnamon, \u00bd tsp nutmeg, 1\u00bd cups raisins, 3 cups old-fashioned rolled oats<\/p>\n Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\n Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\n 2\u00bd cups all-purpose flour 1 cup granulated sugar \u00bd cup brown sugar 1 cup butter, melted and cooled 1 cup sour cream 1 cup sourdough starter 2 large eggs 1 teaspoon vanilla extract \u00bd teaspoon almond extract 2 teaspoons baking powder \u00bd teaspoon baking soda 1 teaspoon cinnamon \u00bc teaspoon salt (if using unsalted butter)<\/p>\n Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\n Frosting:<\/p>\n Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Glazed Donuts Recipe<\/a><\/strong><\/p>\n For the starter:<\/p>\n For the cake:<\/p>\n Full recipe: How to Make Herman Cake<\/a><\/strong><\/p>\n For the dough, combine 225g white spelt flour, 100g active white spelt sourdough starter, 80g milk, 2 tbsp each of honey and poppy seeds, 1 tbsp lemon peel, 2 tbsp lemon juice, 35g fat, and 4g sea salt.<\/p>\n For the vegan lemon icing, mix 6 tbsp melted coconut oil, 70g room temperature almond milk, stevia drops (or honey) to taste, 1 tbsp lemon juice, and 2 tbsp coconut flour.<\/p>\n Additional items: 10 ice cubes for steaming, and lemon peel for decoration.<\/p>\n Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\n Full recipe: Sourdough Discard Waffles<\/a><\/strong><\/p>\n Glaze:<\/p>\n Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\n Full recipe: Sourdough Discard English Muffins<\/a><\/strong><\/p>\n 1 cup sourdough discard \u00bd cup honey or maple syrup 2 tsp vanilla extract 1 ripe banana, mashed 2 cups rolled oats 1 cup oat flour 1 cup sliced almonds \u00bd cup pepitas 1 cup dried blueberries \u00bd cup dried dates \u00bd tsp cinnamon \u00bd tsp sea salt<\/p>\n Full recipe: Sourdough Discard Granola Bars<\/a><\/strong><\/p>\nChocolate Babka<\/h2>\n
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Sourdough Discard Brownies<\/h2>\n
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Sourdough Lemon Cake<\/h2>\n
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Sourdough Apple Fritters<\/h2>\n
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Sourdough Danish Pastry<\/h2>\n
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<\/figure>\n<\/div>\nChocolate Sourdough Bread<\/h2>\n
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Sourdough Banana Muffins<\/h2>\n
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Sourdough Blueberry Pancakes<\/h2>\n
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Sourdough Oatmeal Cookies<\/h2>\n
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Sourdough Chocolate Chip Cookies<\/h2>\n
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<\/figure>\n<\/div>\nSourdough Coffee Cake<\/h2>\n
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Sourdough Carrot Cake<\/h2>\n
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Sourdough Glazed Donuts<\/h2>\n
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Herman Cake<\/h2>\n
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Lemon Poppy Seed Sourdough Bread Cake<\/h2>\n
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Sourdough Molasses Cookies<\/h2>\n
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Sourdough Discard Waffles<\/h2>\n
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Sourdough Discard Cinnamon Rolls<\/h2>\n
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<\/figure>\n<\/div>\nSourdough Discard English Muffins<\/h2>\n
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Sourdough Discard Granola Bars<\/h2>\n
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![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/blog-images-25-840x473.jpg\" "\\"22")
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