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20 Delicious Ways to Use Sourdough Discard + Recipe!

Lehman's
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Sourdough can make the best bread – but also so much more!

Whenever you’re feeding your sourdough starter but not baking bread, you’ll end up with some excess. That leftover starter is referred to as “discard.” While it might sound like something you toss out, hold up! Discard is still full of potential. Many bakers (myself included!) save this extra starter to use in other recipes, giving it a second life in everything from breakfast staples to decadent desserts.

Just pour your discard into a jar and store it in the fridge until you’re ready to use it. It can last for a couple of weeks chilled, though fresher is always better. Over time, it adds that unique sourdough tang to whatever you mix it into—and it’s a great way to reduce food waste.

20 Delicious Ways to Use Sourdough Discard + Recipe!

Sourdough can make the best bread – but also so much more!Whenever you’re feeding your sourdough starter but not baking bread, you’ll end up with some excess. That leftover starter is referred to as “discard.” While it might sound like something y...

Author: Lehman's

Ingredients

1/2 cup (113g) unsalted butter
1 cup (200g) granulated sugar
1/2 cup (90g) brown sugar
3/4 cup (65g) unsweetened cocoa powder
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
1/2 cup (120g) sourdough discard (unfed)
1/2 cup (60g) all-purpose flour
1/2 cup (90g) chocolate chips or chopped dark chocolate (optional—but highly recommended)

Directions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the granulated sugar, brown sugar, cocoa powder, and salt until well combined.
Add the vanilla and eggs, one at a time, whisking vigorously after each addition until the batter is glossy.
Stir in the sourdough discard until fully incorporated.
Fold in the flour and chocolate chips until just combined—don’t overmix.
Pour the batter into your prepared pan and smooth out the top.
Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let cool before slicing.