sourdough discard recipe
- The Best sourdough discard recipe
- Sourdough Discard Pizza with Garlic Tomato Sauce
- š„Ingredients
- šØāš³Directions
- š§Equipment
- šNutrition Facts (per serving)
- šNotes
- Watch Video Of How Sourdough Discard Pizza with Garlic Tomato Sauce Works
- ā Frequently Asked Questions About Sourdough Discard Pizza with Garlic Tomato Sauce
The Best sourdough discard recipe
I also love how itās great for any occasion. Itās like the ultimate no-fuss starter for a brunch spread or a simple lunch, but it also works for a bigger meal if you add some cheese or veggies. My husband always says itās the kind of dish that makes him feel like heās eating something homemade, even if itās just a few days old. And honestly, itās one of those recipes thatās so forgivingāyou can tweak it however you want, whether itās adding fruit, nuts, or just letting it sit a little longer. My kids will eat it cold, and my husband always says itās better the next day because the flavors meld together. Itās that kind of recipe that feels like a little love in every bite, and itās something you can make in bulk and just grab whenever you need it. Plus, itās a great way to use up that sourdough discard thatās always sitting around, so itās like a win-win for the kitchen.
Sourdough Discard Pizza with Garlic Tomato Sauce
A quick and delicious way to use up sourdough discard by making a flavorful pizza. This recipe combines the tangy notes of sourdough with a rich garlic tomato sauce for a simple yet satisfying meal.
š„Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp sugar (optional, to activate discard faster)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional toppings: cherry tomatoes, fresh basil, red pepper flakes
šØāš³Directions
-
1
Preheat oven to 425Ā°F (220Ā°C). Mix sourdough discard, flour, salt, and sugar (if using) in a bowl to form a dough. Knead for 5-7 minutes until smooth and elastic. -
2
Place dough on a lightly floured surface and roll it out into a circle about 1/4-inch thick. Transfer to a baking sheet. -
3
In a small saucepan, heat tomato sauce, olive oil, minced garlic, oregano, salt, and pepper over medium heat for 5-7 minutes until warmed through. Let cool slightly. -
4
Spread the garlic tomato sauce evenly over the dough. Sprinkle shredded mozzarella and grated Parmesan cheese on top. Add optional toppings like cherry tomatoes or fresh basil. -
5
Bake for 15-20 minutes, or until the crust is golden and cheese is bubbly. Let cool for 5 minutes before slicing.
š§Equipment
- Mixing bowl
- Kneading surface or stand mixer with dough hook
- Rolling pin
- Baking sheet
- Oven
- Cutting board
šNutrition Facts (per serving)
šNotes
Watch Video Of How Sourdough Discard Pizza with Garlic Tomato Sauce Works
ā Frequently Asked Questions About Sourdough Discard Pizza with Garlic Tomato Sauce
What is sourdough discard and why is it used in recipes?
Sourdough discard refers to the portion of your active sourdough starter that is removed before feedingātypically after 24 hours of fermentation. Itās often used in recipes because it contains natural enzymes, acids, and beneficial bacteria that enhance flavor and texture. Discard can be incorporated into bread, pancakes, waffles, or even desserts like cookies or cakes, adding a tangy depth and slightly chewy bite.
ā
Can I use sourdough discard in place of regular flour in baking?
Yes, you can! Sourdough discard can replace up to 20-30% of regular flour in many recipes, though the results will vary. Itās best suited for bread, muffins, and pancakes where its tangy flavor and chewy texture complement the ingredients. For cakes or cookies, using discard may make them denser or slightly tangier, so adjust other ingredients (like sugar or leavening agents) accordingly.
ā
How should I store sourdough discard to keep it fresh?
Store discard in the fridge in an airtight container or sealed bag for up to 2 weeks. For longer storage, freeze it in small portions (like 1-2 tbsp) in ice cube trays or a freezer-safe container. Thawed discard works best in recipesāif itās been frozen and then left out at room temperature, use it within a few hours to avoid spoilage.
ā
Whatās the best way to incorporate sourdough discard into bread recipes?
For bread, mix discard with warm water, salt, and a little sugar (optional) to revive it before adding to the dough. Use it at a ratio of 10-20% of the total flour (e.g., 1 cup discard to 9 cups flour). The discard acts as a natural leavening agent, contributing acidity and improving crust color. Combine it with whole grains or seeds for added texture.
ā
Can I bake with sourdough discard if my starter isnāt active enough?
If your starter isnāt bubbly or has a weak rise, the discard may not perform as well in baking. To ensure it works effectively, feed your starter at least 24 hours before using discardāit should double in size within 4ā12 hours. If the discard is sluggish, mix it with a bit of honey, sugar, or even a small amount of yeast to boost activity before baking.
