quick sourdough discard recipe

The Best quick sourdough discard recipe

Quick Sourdough Discard Pizza

4.9 from 1808 votes

A fast and easy way to use up sourdough discard by making a delicious pizza crust and topping it with classic tomato sauce and garlic. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

• 1 cup active sourdough discard
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp instant yeast (optional, for extra rise)

For the Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

For Toppings

• 1 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers (optional)
• 1/4 cup diced onions (optional)
• Fresh basil or parsley for garnish

👨‍🍳Directions

1. 1
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2
   In a large bowl, mix sourdough discard, flour, salt, sugar, and instant yeast (if using). Knead for 2-3 minutes until smooth.
3. 3
   Cover the bowl with a damp towel and let the dough rest for 10 minutes.
4. 4
   Roll out the dough on a lightly floured surface into a 12-inch circle.
5. 5
   In a small pan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato sauce and season with salt and pepper. Simmer for 5 minutes.
6. 6
   Spread the sauce evenly over the rolled-out dough. Sprinkle with mozzarella cheese and add optional toppings like bell peppers and onions.
7. 7
   Bake for 20-25 minutes until the crust is golden brown and cheese is bubbly.

🔧Equipment

• Mixing bowl
• Stand mixer or kitchen aid with dough hook
• Rolling pin
• Baking sheet
• Parchment paper
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12💛Saturated Fat: 5❤️Cholesterol: 30🧂Sodium: 650🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 15

📝Notes

Tips

• For a healthier twist, use whole wheat flour or add spinach and mushrooms to the toppings.
• Ensure your sourdough discard is active and bubbly for best results.
• If the dough is too sticky, add a bit more flour while kneading.
• Garnish with fresh basil or parsley after baking for added flavor.

Storage: {“unbaked”:”Store in an airtight container in the fridge for up to 2 days.”,”baked”:”Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.”}

❓ Frequently Asked Questions About Quick Sourdough Discard Pizza

1. What is the best way to use sourdough discard in quick sourdough recipes?

Sourdough discard can be used in quick sourdough recipes to enhance flavor, improve texture, and add a slight tang. For a basic quick sourdough discard recipe, you can mix discard with flour, water, and a bit of sugar (or honey) to create a simple starter or use it directly in bread dough. The ratio typically involves about 25-30% discard in the final dough, though this can vary based on your active discard’s strength and desired tanginess.

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2. Can I substitute sourdough discard for yeast in quick breads or muffins?

Yes, you can substitute sourdough discard for yeast in quick breads and muffins, but the results will differ slightly. A common ratio is replacing about 25-50% of the yeast with discard (based on weight). Since discard ferments slower than yeast, you may need to let the batter sit longer for proper rise. For best texture, avoid using discard in very dense recipes like banana bread unless you adjust hydration accordingly.

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3. How long should I let the quick sourdough discard dough rest before baking?

For a quick sourdough discard recipe, the dough should rest for 30 minutes to 2 hours before baking, depending on the recipe and your discard’s activity. If your discard is highly active (stronger than typical discard), you might see faster fermentation, so shorter resting times (30–60 minutes) may suffice. For weaker discard, longer resting (1–2 hours) helps develop flavor and structure. Always check for proper rise by gently pressing the dough—if it springs back slowly, it’s ready.

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4. Does sourdough discard affect the flavor of quick breads differently than yeast?

Yes, sourdough discard imparts a distinct tangy flavor that yeast cannot replicate. The acidity in discard helps tenderize gluten and enhances depth, making breads like quick sourdough bread or discard pancakes taste more complex. However, if you prefer a milder taste, you can reduce the discard percentage or balance it with neutral ingredients like honey or sugar. For muffins or cakes, the flavor impact is less pronounced, but it still adds subtle richness.

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5. Can I make a quick sourdough discard recipe without waiting for the discard to be active?

Yes, you can use unfed discard in quick recipes, but the texture and rise may be slightly different. Unfed discard lacks the natural yeast activity, so the dough will rise more slowly (if at all) and may have a denser crumb. For best results, use discard that has been fed at least 12–24 hours prior to ensure some fermentation. If you’re in a hurry, you can still bake it—just expect a firmer texture and less rise.