22 Irresistible Sunday Sourdough Discard Recipes to Try

Sourdough discard is the portion of your starter that you remove during regular feedings, and many bakers toss it without realizing its potential.

Instead of wasting it, you can transform sourdough discard into delicious recipes, both sweet and savory.

From fluffy pancakes and tender muffins to savory flatbreads and decadent desserts, sourdough discard adds subtle tang and moisture to a wide variety of dishes.

Whether you’re looking for a cozy Sunday brunch, a quick snack, or a comforting dessert, these 22 recipes will inspire you to make the most of your sourdough discard and turn what might seem like “waste” into culinary gold.

22 Irresistible Sunday Sourdough Discard Recipes to Try

Using sourdough discard is a fun and sustainable way to elevate your cooking.

The 22 Sunday sourdough discard recipes showcased here range from cozy breakfast dishes to indulgent desserts and savory treats.

Each recipe proves that sourdough discard is far too valuable to throw away.

Whether you’re feeding a family, entertaining guests, or simply treating yourself, these recipes offer endless possibilities to enjoy your starter in creative, delicious ways.

Start experimenting this Sunday and watch your sourdough discard turn into irresistible dishes everyone will love!

Sourdough Discard Pancakes

These sourdough discard pancakes are fluffy, tangy, and perfect for a cozy Sunday brunch.

The natural sourness from the discard enhances the flavor, while the simple batter comes together quickly, making this a go-to weekend favorite.

Serve with maple syrup, fresh berries, or a dollop of yogurt for a complete breakfast experience.

Ingredients:

• 1 cup sourdough starter discard
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the sourdough discard, milk, and egg until smooth.
2. Add melted butter and vanilla extract, mixing gently to combine.
3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are fine.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
6. Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
7. Serve warm with your favorite toppings.

These sourdough discard pancakes are soft, fluffy, and packed with a subtle tang that makes them unforgettable.

Perfect for Sunday mornings, they turn leftover starter into a delightful breakfast treat.

Sourdough Discard Cheddar Biscuits

These savory sourdough discard cheddar biscuits are perfect alongside soups, stews, or even scrambled eggs.

The tang from the sourdough discard gives them depth, while the sharp cheddar adds a rich, savory punch.

Quick to make, they are a Sunday kitchen winner.

Ingredients:

• 1 cup sourdough starter discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ cup cold butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¾ cup milk

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
3. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
4. Stir in shredded cheddar.
5. Add sourdough discard and milk. Mix until just combined; dough should be slightly sticky.
6. Turn dough onto a floured surface and gently pat to 1-inch thickness.
7. Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.
8. Bake for 12-15 minutes or until golden brown on top.
9. Serve warm, ideally with butter or a drizzle of honey.

These cheddar biscuits are buttery, cheesy, and subtly tangy, making them an irresistible addition to any Sunday brunch or dinner.

They show how sourdough discard can elevate classic baked goods.

Sourdough Discard Chocolate Chip Muffins

Transform your sourdough discard into indulgent chocolate chip muffins.

Soft, tender, and slightly tangy, these muffins strike the perfect balance between sweetness and sourdough flavor. Ideal for a weekend breakfast, snack, or even dessert.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup vegetable oil or melted butter
• 1 large egg
• ½ cup milk
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine sourdough discard, egg, milk, oil, and vanilla extract. Whisk until smooth.
3. In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt.
4. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Gently fold in chocolate chips.
6. Divide batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

These chocolate chip muffins are tender, moist, and slightly tangy from the sourdough discard.

They’re an easy, delicious way to turn leftover starter into a sweet treat for Sunday mornings or afternoon snacks.

Sourdough Discard Garlic Knots

These soft, pillowy garlic knots are made with sourdough discard, giving them a subtle tang that pairs beautifully with buttery garlic and herbs.

Perfect as a side for pasta, soups, or just as a snack, these knots are a fun way to use leftover starter.

Ingredients:

• 1 cup sourdough starter discard
• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup warm water
• 2 tablespoons olive oil

Garlic Butter Topping:

• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• Pinch of salt

Instructions:

1. In a large bowl, combine sourdough discard, warm water, yeast, and sugar. Let sit for 5 minutes until slightly bubbly.
2. Add flour, salt, and olive oil. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Cover and let the dough rise for 1-2 hours, or until doubled in size.
4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Divide dough into small pieces and roll each into a rope. Tie each rope into a knot and place on the baking sheet.
6. Bake for 12-15 minutes until golden brown.
7. While hot, brush knots with garlic butter mixture and sprinkle with parsley.

These garlic knots are soft, flavorful, and slightly tangy thanks to the sourdough discard.

They’re an irresistible snack or accompaniment to any meal, perfect for Sunday indulgence.

Sourdough Discard Banana Bread

Use your sourdough discard to make a moist and flavorful banana bread.

The tangy notes from the discard balance the sweetness of ripe bananas, while cinnamon and vanilla add warm, comforting flavors.

Ideal for breakfast or an afternoon treat.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• 2 large ripe bananas, mashed
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, eggs, oil, and vanilla until smooth.
3. Stir in sourdough discard.
4. In another bowl, combine flour, sugar, salt, baking soda, and cinnamon. Gradually fold dry ingredients into wet mixture until just combined.
5. Fold in walnuts or chocolate chips if using.
6. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes before transferring to a wire rack.

This banana bread is moist, flavorful, and subtly tangy.

Using sourdough discard adds depth to this classic comfort food, making it a perfect Sunday treat for the whole family.

Sourdough Discard Pizza Dough

Turn your sourdough discard into a delicious, homemade pizza crust.

The discard adds a subtle tang, while the dough is soft yet crisp on the edges.

Customize with your favorite toppings for a fun Sunday pizza night.

Ingredients:

• 1 cup sourdough starter discard
• 2 ½ cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• ¾ cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, mix sourdough discard, warm water, sugar, and yeast. Let sit for 5-10 minutes until bubbly.
2. Add flour, salt, and olive oil. Mix until a dough forms, then knead for 6-8 minutes until smooth and elastic.
3. Cover and let the dough rise for 1-2 hours, or until doubled in size.
4. Preheat oven to 475°F (245°C) and line a baking sheet or pizza stone.
5. Roll out dough to desired thickness and place on prepared surface.
6. Add your favorite sauce, cheese, and toppings.
7. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
8. Slice and serve hot.

This pizza dough is soft, slightly tangy, and easy to work with.

Using sourdough discard not only reduces waste but also adds a wonderful depth of flavor to your homemade pizzas.

Sourdough Discard Zucchini Fritters

These zucchini fritters are light, crispy, and packed with flavor, making them a perfect way to use sourdough discard.

The discard adds a subtle tang that enhances the savory vegetables, while a touch of cheese and herbs gives them depth.

Serve with a dollop of sour cream or yogurt for a satisfying snack or side dish.

Ingredients:

• 1 cup sourdough starter discard
• 2 medium zucchinis, grated
• ½ cup grated Parmesan cheese
• ½ cup all-purpose flour
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine zucchini, sourdough discard, flour, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until well combined.
3. Heat a few tablespoons of olive oil in a skillet over medium heat.
4. Scoop about ¼ cup of the mixture per fritter into the skillet, flattening slightly.
5. Cook for 3-4 minutes per side until golden brown and crisp.
6. Drain on paper towels and serve warm with sour cream or yogurt.

These zucchini fritters are crispy, flavorful, and subtly tangy, making them a wonderful way to enjoy sourdough discard in a savory dish.

Perfect for brunch, lunch, or a light dinner.

Sourdough Discard Apple Cinnamon Muffins

Transform your sourdough discard into soft, fragrant apple cinnamon muffins.

These muffins are lightly sweet, slightly tangy, and bursting with apple flavor.

They’re perfect for a Sunday breakfast, snack, or even a cozy dessert.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup peeled and diced apples

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough discard, eggs, oil, and vanilla extract.
3. In a separate bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. Fold dry ingredients into wet ingredients until just combined.
5. Gently fold in diced apples.
6. Divide batter evenly among muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Allow muffins to cool slightly before serving.

These apple cinnamon muffins are soft, flavorful, and perfectly tangy from the sourdough discard.

They’re a comforting, wholesome treat for any Sunday morning.

Sourdough Discard Savory Cornbread

This savory cornbread uses sourdough discard for a subtle tang and tender crumb.

With the addition of cheddar cheese, corn kernels, and green onions, it’s a flavorful side perfect for chili, soups, or a hearty breakfast.

Ingredients:

• 1 cup sourdough starter discard
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• 1 cup shredded cheddar cheese
• ½ cup corn kernels (fresh or frozen)
• 2 green onions, chopped

Instructions:

1. Preheat oven to 400°F (200°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together sourdough discard, milk, eggs, and melted butter.
4. Fold wet ingredients into dry ingredients until just combined.
5. Stir in cheddar, corn, and green onions.
6. Pour batter into prepared baking dish and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Let cool slightly before slicing and serving.

This savory cornbread is moist, cheesy, and subtly tangy from the sourdough discard.

It’s a versatile side that pairs wonderfully with soups, stews, or chili, making it a perfect addition to a Sunday meal.

Sourdough Discard Cinnamon Rolls

These soft, fluffy cinnamon rolls make excellent use of sourdough discard.

The tangy flavor from the discard balances the sweetness of the cinnamon-sugar filling, creating a perfect Sunday morning treat.

Drizzle with a simple glaze for an extra indulgence.

Ingredients:
Dough:

• 1 cup sourdough starter discard
• 2 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ½ cup milk, warm
• ¼ cup butter, melted
• 1 large egg

Filling:

• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, softened

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. In a large bowl, combine sourdough discard, warm milk, melted butter, sugar, and yeast. Let sit for 5-10 minutes until slightly bubbly.
2. Add flour, salt, and egg. Knead for 6-8 minutes until smooth and elastic. Cover and let rise 1-2 hours or until doubled in size.
3. Preheat oven to 375°F (190°C) and grease a baking dish.
4. Roll dough into a rectangle on a floured surface. Spread softened butter over the dough. Sprinkle evenly with brown sugar and cinnamon.
5. Roll dough tightly into a log and cut into 12 slices. Place rolls in prepared dish.
6. Bake for 20-25 minutes until golden brown.
7. While warm, whisk glaze ingredients and drizzle over rolls before serving.

These sourdough discard cinnamon rolls are soft, sweet, and slightly tangy—a decadent way to enjoy a cozy Sunday morning.

Sourdough Discard Chocolate Brownies

Rich, fudgy, and slightly tangy, these chocolate brownies use sourdough discard to add depth to a classic dessert.

They’re perfect for an indulgent Sunday treat or sharing with friends and family.

Ingredients:

• ½ cup sourdough starter discard
• ½ cup butter, melted
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon salt
• ½ cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix melted butter and sugar until smooth.
3. Beat in eggs, one at a time, then stir in vanilla extract and sourdough discard.
4. Sift in flour, cocoa powder, and salt. Fold until just combined.
5. Stir in chocolate chips if desired.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool before slicing into squares.

These brownies are fudgy, decadent, and slightly tangy from the sourdough discard, offering a unique twist on a classic dessert.

Sourdough Discard Blueberry Coffee Cake

This moist blueberry coffee cake uses sourdough discard for a subtle tang, complementing the sweet and juicy blueberries.

A crumbly streusel topping makes it perfect for brunch, dessert, or an afternoon snack.

Ingredients:
Cake:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Streusel Topping:

• ¼ cup flour
• ¼ cup brown sugar
• 3 tablespoons butter, melted
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a large bowl, whisk together sourdough discard, eggs, oil, and vanilla extract.
3. In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Fold into wet ingredients until just combined.
4. Gently fold in blueberries.
5. In a small bowl, mix streusel ingredients until crumbly. Sprinkle evenly over the batter.
6. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. Cool slightly before serving.

This blueberry coffee cake is moist, tender, and subtly tangy from sourdough discard.

The sweet, crumbly topping makes it an irresistible Sunday treat perfect with coffee or tea.

Sourdough Discard Savory Spinach and Feta Muffins

These savory muffins combine the subtle tang of sourdough discard with fresh spinach, tangy feta, and a hint of herbs.

They make an excellent Sunday brunch item, snack, or portable breakfast.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• ½ cup milk
• ¼ cup olive oil
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough discard, eggs, milk, and olive oil until smooth.
3. In another bowl, combine flour, baking powder, baking soda, salt, and pepper. Fold dry ingredients into wet mixture until just combined.
4. Gently fold in spinach, feta, and parsley.
5. Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
6. Cool slightly before serving.

These savory muffins are tender, flavorful, and subtly tangy.

They’re a delicious way to enjoy sourdough discard and can be served warm or at room temperature.

Sourdough Discard Lemon Poppy Seed Loaf

This light and zesty lemon poppy seed loaf uses sourdough discard to add a subtle tang that complements the bright citrus flavors.

Moist and flavorful, it’s perfect for a Sunday afternoon tea or breakfast treat.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ½ cup milk
• 2 tablespoons poppy seeds
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together eggs, sourdough discard, oil, milk, lemon juice, and vanilla.
3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
4. Fold dry ingredients into wet mixture until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Allow to cool in pan for 10 minutes before transferring to a wire rack.

This lemon poppy seed loaf is light, tender, and subtly tangy from the sourdough discard.

Its bright citrus flavor makes it a refreshing Sunday treat.

Sourdough Discard Cheesy Jalapeño Cornbread Muffins

These cornbread muffins are spicy, cheesy, and slightly tangy thanks to sourdough discard.

Perfect for a weekend chili night, BBQ, or as a snack, they’re a bold twist on classic cornbread.

Ingredients:

• 1 cup sourdough starter discard
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• 1 cup shredded cheddar cheese
• 2 jalapeños, seeded and finely chopped

Instructions:

1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough discard, milk, eggs, and melted butter.
3. In another bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Fold dry ingredients into wet mixture until just combined.
4. Stir in shredded cheese and chopped jalapeños.
5. Divide batter evenly among muffin cups and bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
6. Cool slightly before serving.

These cheesy jalapeño cornbread muffins are moist, flavorful, and have a subtle tang from sourdough discard.

They’re a bold, delicious addition to any Sunday meal.

Sourdough Discard Carrot Cake Muffins

These carrot cake muffins are moist, tender, and subtly tangy thanks to sourdough discard.

With warm spices, shredded carrots, and optional walnuts or raisins, they’re a perfect Sunday breakfast or snack.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sourdough discard, eggs, oil, and vanilla.
3. In another bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Fold dry ingredients into wet mixture until just combined.
5. Gently fold in grated carrots and walnuts or raisins if using.
6. Divide batter evenly among muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Cool slightly before serving.

These carrot cake muffins are lightly spiced, moist, and tangy from the sourdough discard, making them a wholesome and delicious treat for Sunday mornings.

Sourdough Discard Savory Herb Flatbread

This quick and easy herb flatbread uses sourdough discard for a soft, flavorful base.

Perfect for dipping in soups, serving alongside salads, or topping with cheese and vegetables for a light meal.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons olive oil
• ½ cup water
• 1 teaspoon dried herbs (rosemary, thyme, or oregano)

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix sourdough discard, olive oil, and water until smooth.
3. Add flour, salt, baking powder, and dried herbs. Knead briefly until a soft dough forms.
4. Divide dough into 4 portions and roll each into a thin oval or rectangle.
5. Place on prepared baking sheet and bake for 10-12 minutes, until lightly golden.
6. Serve warm with dips or toppings of your choice.

This herb flatbread is soft, flavorful, and subtly tangy from sourdough discard.

It’s versatile, easy to make, and perfect for Sunday meals or snacks.

Sourdough Discard Apple Crisp

This comforting apple crisp uses sourdough discard in the topping for added texture and a subtle tang.

Sweet, spiced apples combined with a buttery crumb topping make it an ideal dessert for a cozy Sunday.

Ingredients:
Filling:

• 5 cups peeled and sliced apples
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon lemon juice

Topping:

• ½ cup sourdough starter discard
• ½ cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ teaspoon salt
• ¼ cup butter, melted
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Toss apples with brown sugar, cinnamon, and lemon juice. Spread evenly in the baking dish.
3. In a bowl, mix sourdough discard, oats, flour, brown sugar, salt, melted butter, and cinnamon until crumbly.
4. Sprinkle topping evenly over apples.
5. Bake for 35-40 minutes, until apples are tender and topping is golden brown.
6. Let cool slightly before serving.

This apple crisp is warm, comforting, and subtly tangy thanks to sourdough discard. Perfect for a Sunday dessert or a cozy afternoon treat.

Sourdough Discard Cheddar and Chive Scones

These savory scones are tender, flaky, and subtly tangy thanks to sourdough discard.

Packed with sharp cheddar and fresh chives, they’re perfect for a Sunday brunch or tea-time snack.

Ingredients:

• 1 cup sourdough starter discard
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• ½ cup milk

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and pepper. Cut in cold butter until mixture resembles coarse crumbs.
3. Stir in cheddar and chives.
4. Add sourdough discard and milk, mixing until a soft dough forms.
5. Turn dough onto a floured surface and gently pat to 1-inch thickness. Cut into triangles or rounds.
6. Bake for 15-20 minutes, until golden brown.
7. Serve warm.

These cheddar and chive scones are tender, flavorful, and tangy from the sourdough discard, making them a delightful addition to any Sunday meal.

Sourdough Discard Peach Cobbler

A comforting dessert made with fresh or canned peaches and a lightly tangy biscuit topping that uses sourdough discard.

Sweet, juicy peaches meet a soft, golden topping in this Sunday treat.

Ingredients:
Filling:

• 5 cups sliced peaches
• ½ cup sugar
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon

Topping:

• 1 cup sourdough starter discard
• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter, melted
• ¼ cup milk

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a bowl, toss peaches with sugar, cornstarch, and cinnamon. Spread evenly in the baking dish.
3. In another bowl, combine sourdough discard, flour, sugar, baking powder, salt, melted butter, and milk. Stir until just combined.
4. Drop spoonfuls of topping over the peaches.
5. Bake for 35-40 minutes, until topping is golden and peaches are bubbly.
6. Cool slightly before serving.

This peach cobbler is soft, juicy, and subtly tangy, making it a perfect Sunday dessert that’s both comforting and delicious.

Sourdough Discard Spinach and Ricotta Pie

A savory pie with a tender sourdough-based crust, filled with creamy ricotta, spinach, and herbs. Perfect for brunch, lunch, or a light dinner.

Ingredients:
Crust:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup cold butter, cubed
• 2-3 tablespoons cold water

Filling:

• 1 cup ricotta cheese
• 1 cup cooked spinach, drained and chopped
• 1 egg
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon dried herbs (thyme, oregano, or basil)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flour and salt. Cut in butter until crumbly. Stir in sourdough discard and enough cold water to form a soft dough.
3. Roll out dough and line a 9-inch pie dish.
4. In a bowl, combine ricotta, spinach, egg, Parmesan, salt, pepper, and herbs. Pour into crust.
5. Bake for 35-40 minutes until filling is set and crust is golden.
6. Cool slightly before slicing.

This spinach and ricotta pie is creamy, flavorful, and subtly tangy from the sourdough discard.

It’s an elegant yet simple dish for Sunday meals.

Sourdough Discard Cinnamon Sugar Palmiers

These crispy, caramelized pastries use sourdough discard for a subtle tang and extra flakiness.

Sweet, buttery, and rolled in cinnamon sugar, they make a perfect Sunday morning treat with coffee or tea.

Ingredients:

• 1 cup sourdough starter discard
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• ½ cup sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sourdough discard to form a dough.
3. Roll dough into a rectangle on a floured surface.
4. Mix sugar and cinnamon. Sprinkle half of the mixture evenly over dough. Fold each long side toward the center, then sprinkle remaining sugar-cinnamon and fold again.
5. Slice dough into ½-inch pieces and place cut-side up on baking sheet.
6. Bake for 12-15 minutes until caramelized and golden.
7. Cool slightly before serving.

These cinnamon sugar palmiers are crisp, buttery, and lightly tangy.

They’re a delightful sweet treat that transforms sourdough discard into something elegant and delicious