sour dough discard recipe
The Best sour dough discard recipe
The discard is the unsung hero of the sourdough world. It’s that little bit left over after feeding the starter, and instead of tossing it, I turn it into something fresh and delicious. It’s a great way to use up what might otherwise go to waste, and it’s surprisingly versatile. Whether it’s for a quick breakfast sandwich, a hearty toast with butter and jam, or even a simple side for dinner, this bread holds up really well. Plus, it’s a healthier option than regular white bread—more fiber, more nutrients, and a whole lot more flavor. My family loves it because it’s easy to make, and it always tastes like home. It’s not just a recipe; it’s a habit, and one that’s easy to stick with.
Quick Sour Dough Discard Pizza
Transform leftover sour dough discard into a crispy, flavorful pizza with this simple recipe. Perfect for using up small amounts of discard without extra effort.
🥘Ingredients
- 1 cup sourdough discard (active, not dead)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- ½ cup tomato sauce
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ cup shredded mozzarella
👨🍳Directions
-
1
Preheat oven to 425°F. Mix the sourdough discard, flour, salt, and olive oil in a bowl until a dough forms. Knead lightly for 2 minutes until smooth. -
2
Roll the dough thinly (about ⅛-inch thick) onto a lightly floured surface. Transfer to a pizza pan or baking sheet. -
3
Spread tomato sauce evenly over the dough. Sprinkle garlic, oregano, and mozzarella cheese. Optional: Add toppings like pepperoni or veggies. -
4
Bake for 15–20 minutes until the crust is golden and cheese is bubbly. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pizza pan or baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Sour Dough Discard Pizza Works
❓ Frequently Asked Questions About Quick Sour Dough Discard Pizza
1. What exactly is sour dough discard, and can I use it in other recipes besides bread?
Sour dough discard is the leftover starter from your active sour dough culture after feeding it daily. It’s tangy, slightly fermented, and can be used in savory dishes like pancakes, muffins, or even savory flatbreads. For sweet recipes, it adds depth to cookies, cakes, or brownies—just balance the flavor with sweeter ingredients.
2. How do I store sour dough discard to keep it fresh?
Store discard in the fridge in an airtight container for up to a week. For longer storage, freeze it in a single layer on a tray first, then transfer to a bag or container. Thaw overnight in the fridge before using.
3. Can I use discard if my starter isn’t active yet?
Yes! If your starter isn’t bubbly or doubled in size, use discard as-is—it still has flavor and can be incorporated into baked goods. For flatbreads or quick breads, even a weak starter works better than no starter at all.
4. What’s the best way to revive old discard that’s been frozen?
Thaw frozen discard overnight in the fridge. To revive it for baking, mix it with warm water (1:1 ratio) and let sit for 30 minutes. If it’s still sluggish, add a pinch of sugar or honey to encourage fermentation before using.
