So, I’ve been meaning to chat about my sourdough breakfast habits for a while now. It wasn’t some grand plan, you know? It just sort of… happened. I started baking sourdough bread, like a lot of folks, and suddenly I had this jar of starter discard. Seemed a waste to just chuck it out. My grandma would have had a fit. So, I thought, breakfast! That’s a good place to use things up.
My First Go-To: The Mighty Pancake
The first thing I ever really tried with my sourdough discard was pancakes. Classic, right? I found a super simple recipe online – just some discard, an egg, a bit of sugar, a splash of milk, and some baking powder to give it a lift. Honestly, those first few batches were a bit… rustic. Some were too flat, some a bit too tangy. But I kept at it. I learned pretty quick that the age of the discard makes a difference to the tang. Fresher discard, milder pancakes. Older stuff, well, you really taste the sourdough.
I’d just mix it all up in a bowl, not too much fuss. Get the pan nice and hot with a knob of butter. Pour the batter in. The smell alone, man, it’s just better than any boxed mix. My kids started asking for “sourdough pancakes” specifically. That’s when I knew I was onto something good.
Beyond Pancakes: Waffles and Other Experiments
Once pancakes became a regular thing, I got a bit braver. I figured, if it works for pancakes, why not waffles? Pretty much the same batter, just a bit thicker maybe, and into the waffle iron it went. Crispy on the outside, fluffy inside, with that subtle sourdough kick. Perfect with maple syrup, or even just some fresh fruit.
Then I started thinking, what else? I’d have leftover bread from my baking attempts – sometimes the loaves weren’t perfect, a bit dense, you know how it is when you’re learning. So, sourdough toast became a staple. Not just any toast, though. I’d make:
- Thick-cut sourdough French toast. Oh boy, soaking that bread in egg and cinnamon, then frying it up… heaven.
- Smashed avocado on toasted sourdough. A bit of salt, pepper, maybe a sprinkle of chili flakes. Can’t beat it.
- Just a simple fried egg on a slice of toasted sourdough. The yolk running down, soaking into the bread. That’s a proper breakfast.
Sourdough Breakfast Sandwiches – A Game Changer
This was a bit of a revelation. Using my homemade sourdough bread, even the slightly wonky loaves, for breakfast sandwiches. I’d toast two slices, fry up an egg, add some cheese, maybe a slice of ham or some bacon if I was feeling fancy. It just elevated the whole breakfast sandwich experience. The bread has so much more character, more chew. It holds up to all the fillings without getting soggy.
I remember one Saturday morning, I’d baked a particularly good loaf the day before. The crust was perfect. I sliced it thick, toasted it, and made myself a breakfast sandwich with a runny egg and some sharp cheddar. Sat there with my coffee, just enjoying it. It’s those simple moments, you know?
It’s Not Just About Using Up Discard Anymore
What started as a way to avoid waste has actually become a part of how I like to cook and eat breakfast. It feels more intentional. Even if I don’t have discard, I’m thinking about how to use my sourdough bread. Sometimes I’ll even whip up a small batch of sourdough crumpet batter the night before if I’m feeling particularly organized. Those are a bit more effort, sure, but totally worth it.
It’s funny, really. I never set out to be a “sourdough breakfast guy.” I was just trying to be less wasteful and bake some decent bread. But it’s kind of taken on a life of its own. And honestly, my breakfasts have never been better. It just feels good to make something tasty from scratch. Even if it’s just a simple piece of toast from a loaf I wrestled into existence myself.
