So, you bake with sourdough, huh? Then you know the deal. You get that jar, that ever-growing jar of discard in the fridge. For the longest time, I just… I didn’t know what to do with it. It felt like such a waste just chucking it out, you know? All that good flour and wild yeast. Felt wrong.
Then one morning, I was staring into the fridge, proper hungry, and saw the discard. And I thought, “Hang on a minute.” I’d heard folks used it for stuff, but I’m not much for complicated baking, especially not for breakfast. I need something quick, something easy.
My First Go: Sourdough Discard Pancakes
I decided to just try something. No real recipe, just instinct. I scooped out maybe a cup of discard. It was bubbly, a bit tangy-smelling. Perfect. I cracked an egg right into the bowl with it. Whisked that up a bit with a fork. It looked a bit thick, so I splashed in some milk – just regular cow’s milk, whatever was on hand. Maybe a couple of tablespoons? I didn’t measure.
I added a pinch of salt, and a tiny sprinkle of sugar, though honestly, sometimes I skip the sugar. The discard’s got its own flavor. Mixed it all up again. It wasn’t super smooth, a bit lumpy, but I figured, who cares? It’s pancakes, not a fancy cake.
Then, I got my trusty old pan on the stove, medium heat. Little knob of butter, let it melt and sizzle. Poured in some batter, made a few smallish pancakes. They cooked up pretty quick, got a nice golden color. Flipped ’em, cooked the other side.
And you know what? They were actually really good! A little bit tangy, a bit chewy, but in a good way. Slapped some maple syrup on them. Breakfast sorted. And I used up some of that discard. Felt like a win.
Getting Braver: Waffles and Other Bits
After the pancake success, I got a bit more adventurous. Waffles were next on my list. I figured, if it works for pancakes, why not waffles? The process was pretty much the same. Grabbed the discard, an egg, some milk. This time, I did add a little bit of melted butter to the batter itself, and about half a teaspoon of baking powder, just to give them a bit more lift in the waffle iron.
Heated up the waffle iron, poured in the batter. The smell was amazing. And they came out great! Crispy on the outside, fluffy and a bit tangy on the inside. My family actually loved them. They didn’t even know it was “waste” food.
Since then, I’ve messed around with other things too. Sometimes I’ll:
- Mix discard with some shredded cheese and herbs, then fry it like a little savory pancake. Good with a fried egg on top.
- Add it to scrambled eggs, just a tablespoon or two. Makes them a bit more substantial.
- I’ve even tried making a sort of quick flatbread, just discard, a bit of oil, salt, and fry it in a dry pan.
It’s not about following strict recipes for me. It’s about looking at that discard and thinking, “What can this become today?” Most of the time, it’s something simple for breakfast. It’s cut down on my food waste massively, and honestly, these discard breakfasts are some of my favorites now. They’re quick, they’re tasty, and they use something I used to throw away. Can’t beat that, can you?
So yeah, that’s my morning routine with sourdough discard. Nothing fancy, just good, honest food made from something that might’ve ended up in the bin. Give it a go, you might surprise yourself.
