10 Easy Sourdough Discard Breakfast Recipes (2024)

FAQs

What to eat with sourdough bread for breakfast? ›

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

Bottom line: sourdough discard IS nutritious and it will add some health benefits, however it's not as nutritious as making a true sourdough bread.

How do I store sourdough discard? You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.

As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Yes, eating eggs combined with bread can be a healthy and nutritious meal. Eggs and bread provide a good balance of macronutrients, vitamins, and minerals.

This peanut butter and honey sourdough uncrustable is a delicious pocket of creamy peanut butter and honey on soft and fluffy sourdough sandwich bread. All you need is a few simple ingredients like raw honey, organic peanut butter, and gut healthy sourdough bread.

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

Can I keep adding to my sourdough discard? ›

Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks. You can read more about how to store sourdough discard in the fridge here.

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

I prefer to use my discard within 7 days of keeping it in the fridge, otherwise, you risk too much sour flavor! To use sourdough discard that's been stored in the fridge, place it on the counter to warm up for 2-3 hours before using.

Teaming with good bacteria and microbes your soil and plants will love, your fermented sourdough starter could be the best homemade fertiliser you've ever used! You can use sourdough discard in your garden in the following ways: Use diluted sourdough discard as a liquid nutrient boost.

Maintaining this small sourdough starter means much less discard than maintaining a larger starter, but there will always be some discard. One approach is to save up all this discard in one container in the fridge in what I like to call a sourdough starter cache.

You can put your sourdough discard either in the trash. or the compost, or you can use it in recipes. Don't put it down the drain.