Finally, don’t toss that sourdough discard! If you’re tired of wasting your starter’s leftovers, get ready to transform them into incredible sweet treats. From cookies to cakes and pancakes, these 28 creative recipes will make you fall in love with your discard all over again. Keep reading to discover delicious ways to bake smarter and reduce food waste in your kitchen.
Cinnamon Sourdough Discard Pancakes
Haven’t you ever stared at that jar of sourdough discard in your fridge, feeling guilty about wasting it? I certainly have, which is why I developed these cinnamon sourdough discard pancakes that have become our lazy Sunday tradition. They’re the perfect solution for using up that tangy starter while creating something truly special for breakfast.
Ingredients
– About 1 cup of your sourdough discard (the thicker, the better!)
– 1 large egg from the fridge
– A generous splash of milk (around ¼ cup)
– 2 tablespoons of melted butter, slightly cooled
– 1 tablespoon of granulated sugar
– ½ cup of all-purpose flour
– 1 teaspoon of baking powder
– A good pinch of salt
– 1 teaspoon of ground cinnamon (I usually add an extra sprinkle because we love it)
– Butter or oil for cooking
– Maple syrup for serving
Instructions
1. Whisk together your sourdough discard, egg, milk, and melted butter in a medium bowl until well combined.
2. In a separate small bowl, mix the flour, sugar, baking powder, salt, and cinnamon with a fork.
3. Pour the dry ingredients into the wet ingredients and stir gently until just combined—don’t overmix! A few lumps are totally fine.
4. Let the batter rest for 10 minutes while you heat your griddle—this allows the baking powder to activate and creates fluffier pancakes.
5. Heat a non-stick skillet or griddle over medium heat (around 350°F if using an electric griddle) and melt about 1 teaspoon of butter.
6. Pour ¼ cup portions of batter onto the hot surface, leaving space between them for spreading.
7. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set.
8. Flip each pancake carefully using a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a warm oven (set to 200°F) to keep them hot while you cook the remaining batter.
10. Repeat with the remaining batter, adding more butter to the pan as needed.
Just out of the pan, these pancakes have the most wonderful contrast—crisp edges giving way to a tender, slightly tangy interior with that warm cinnamon spice running throughout. They’re fantastic stacked high with extra butter melting between the layers, but my secret favorite is spreading them with cream cheese and a drizzle of honey for an extra special treat.
Sourdough Discard Banana Bread
Remember that jar of sourdough discard sitting in your fridge that you keep telling yourself you’ll use? I finally tackled mine this weekend when those bananas on the counter turned perfectly speckled. This sourdough discard banana bread has become my new favorite way to use up both without wasting a thing.
Ingredients
– 3 very ripe bananas (the spottier, the sweeter!)
– 1 cup of sourdough discard
– 1/2 cup of melted butter
– 2/3 cup of brown sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 and 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A big pinch of salt
– A generous handful of chocolate chips (because why not?)
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. In a large bowl, mash the ripe bananas with a fork until only small lumps remain.
3. Stir in the sourdough discard, melted butter, brown sugar, eggs, and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening.
5. Tip: Gently fold the dry ingredients into the wet mixture using a spatula—overmixing makes tough banana bread!
6. Fold in the chocolate chips until they’re evenly distributed throughout the batter.
7. Pour the batter into your prepared loaf pan and smooth the top with your spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out completely clean.
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
11. Tip: For easier slicing, wait until it’s completely cool—the texture sets beautifully!
Kind of magical how this bread balances the tangy sourdough notes with that classic banana sweetness. The crumb stays incredibly moist for days, and toasting a thick slice the next morning makes the chocolate chips all melty and perfect with your coffee.
Sweet Sourdough Discard Blueberry Muffins
Very rarely does my sourdough discard get such a delicious second life! I used to feel guilty pouring it down the drain, but these muffins have become my favorite Sunday morning ritual, filling the kitchen with the most incredible aroma while I sip my coffee.
Ingredients
– 1 cup of that sourdough discard sitting in your fridge
– 1 large egg from the carton
– 1/3 cup of that neutral oil you use for baking
– 1/2 cup of milk, any kind you have
– 1 teaspoon of vanilla extract – just a good splash
– 1/2 cup of granulated sugar
– 1 and 1/2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 and 1/2 cups of fresh blueberries (frozen work too, don’t thaw them!)
– A couple tablespoons of coarse sugar for sprinkling on top
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together your sourdough discard, egg, oil, milk, and vanilla until smooth.
3. Stir in the granulated sugar until it’s fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Tip: Toss your blueberries with a tablespoon of the flour mixture – this prevents them from sinking to the bottom!
6. Gently fold the dry ingredients into the wet ingredients until just combined – a few streaks of flour are fine.
7. Carefully fold in the flour-coated blueberries, being gentle to avoid crushing them.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Tip: Sprinkle that coarse sugar generously over the tops – it creates the most delightful crunchy crust.
10. Bake for 20-25 minutes at 375°F until the tops are golden and a toothpick inserted comes out clean.
11. Tip: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack – this prevents steaming and soggy bottoms.
12. Transfer the muffins to a wire rack to cool completely.
Delightfully tangy from the sourdough with bursts of sweet blueberries, these muffins have the most wonderful tender crumb. The coarse sugar topping adds this satisfying crackle with every bite. I love splitting one warm and slathering it with salted butter, or toasting day-old muffins for breakfast – they’re even better the next day!
Sourdough Discard Chocolate Chip Cookies
During my weekly sourdough feeding ritual, I always feel a pang of guilt tossing that tangy discard—until I discovered it makes the most incredible chocolate chip cookies with this subtle fermented complexity that’s downright addictive.
Ingredients
- 1 cup of all-purpose flour
- ½ cup of unsalted butter, softened at room temp
- ¾ cup of brown sugar, packed nice and tight
- ¼ cup of granulated sugar
- ½ cup of active sourdough discard straight from the fridge
- 1 large egg
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking soda
- ½ teaspoon of fine sea salt
- A heaping cup of semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
- In a separate large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, then mix on low until just incorporated.
- Scrape down the sides of the bowl with a spatula, then mix in the sourdough discard until no streaks remain.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Fold in the chocolate chips by hand using a spatula until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Not only do these cookies bake up with crisp edges and chewy centers, but the sourdough discard adds a subtle tang that balances the sweetness perfectly—try warming one up and serving it with a scoop of vanilla ice cream for the ultimate cozy treat.
Lemon Sourdough Discard Pound Cake
Recently, I found myself staring at my ever-growing sourdough discard jar and had one of those brilliant kitchen epiphanies—why not transform this tangy starter into something truly special? After several test batches (and many happy neighbors), I landed on this lemon sourdough discard pound cake that’s become my go-use for that extra starter. It’s moist, zesty, and so simple you’ll wonder why you haven’t been baking it all along.
Ingredients
– 1 cup of that sourdough discard you’ve been saving
– 1 stick of softened butter (that’s ½ cup)
– A generous cup of granulated sugar
– 3 large eggs, straight from the fridge
– A couple of teaspoons of vanilla extract
– The zest and juice from 2 medium lemons
– 1 ½ cups of all-purpose flour
– A good pinch of salt
– ½ teaspoon of baking soda
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Mix in the vanilla extract, lemon zest, and lemon juice until just combined.
5. Gently fold in the sourdough discard with a spatula—don’t overmix here to keep the cake tender.
6. In a separate bowl, whisk together the flour, salt, and baking soda to ensure even distribution.
7. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out completely clean.
10. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
Here’s the magic: this pound cake emerges with a tight, buttery crumb and a delightful tang from the sourdough, while the lemon adds a bright, sunny note that cuts through the richness. I love serving thick slices slightly warmed with a dollop of whipped cream or toasted for breakfast with a smear of marmalade—it’s versatile enough for any time of day.
Sourdough Discard Apple Cinnamon Bread
A couple of weeks ago, I found myself staring at my sourdough discard jar and a basket of apples that needed using—the perfect inspiration for this cozy autumn bread that’s become my new favorite breakfast treat.
Ingredients
– 1 cup of sourdough discard (straight from the fridge is fine!)
– 2 medium apples, peeled and chopped into small chunks
– 1 ½ cups of all-purpose flour
– ¾ cup of brown sugar
– ½ cup of melted butter
– 2 large eggs
– 1 tablespoon of cinnamon
– 2 teaspoons of baking powder
– A big pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly with butter or cooking spray.
2. In a large mixing bowl, whisk together the sourdough discard, melted butter, brown sugar, eggs, and vanilla extract until well combined.
3. Tip: If your discard is particularly thick, let it sit at room temperature for 15 minutes first—this makes mixing much easier.
4. Add the flour, cinnamon, baking powder, and salt to the wet ingredients, stirring just until no dry streaks remain.
5. Gently fold in the chopped apple pieces, being careful not to overmix the batter.
6. Tip: Toss your apple chunks in a teaspoon of flour before adding—this prevents them from sinking to the bottom during baking.
7. Pour the batter into your prepared loaf pan and use a spatula to spread it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter.
9. Tip: If the top starts browning too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
10. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
You’ll love how the cinnamon-spiced apples create little pockets of sweetness throughout the tender crumb. This bread is fantastic toasted with a smear of cream cheese, or honestly, I’ve been known to eat thick slices straight from the loaf pan while it’s still slightly warm.
Raspberry Sourdough Discard Coffee Cake
Remember that jar of sourdough discard sitting in your fridge? You know, the one you feel guilty about tossing every time you feed your starter? Well, I transformed mine into the most delightful raspberry coffee cake that made my entire kitchen smell like a cozy bakery. Just last weekend, when my neighbor popped over unexpectedly, this cake was cooling on the counter, and let’s just say she didn’t leave empty-handed—it’s that kind of recipe, perfect for sharing or hoarding with your morning coffee.
Ingredients
– 1 cup of that sourdough discard you’ve been saving
– 1 ½ cups of all-purpose flour
– ¾ cup of granulated sugar
– ½ cup of melted butter, cooled a bit
– 2 large eggs, at room temperature
– 1 teaspoon of vanilla extract
– ½ cup of milk, with a splash more if the batter seems thick
– 1 ½ teaspoons of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 1 ½ cups of fresh or frozen raspberries (no need to thaw if frozen)
– For the topping: ¼ cup of brown sugar, ¼ cup of all-purpose flour, 2 tablespoons of cold butter cubed, and a sprinkle of cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan lightly with butter or cooking spray.
2. In a large mixing bowl, whisk together the sourdough discard, melted butter, sugar, eggs, and vanilla until smooth and well combined.
3. Tip: If your eggs are cold, place them in a bowl of warm water for 5 minutes to bring them to room temperature—this helps the batter emulsify better and rise evenly.
4. Add the flour, baking powder, baking soda, and salt to the wet ingredients, then pour in the milk.
5. Gently fold everything together with a spatula until just combined, being careful not to overmix to keep the cake tender.
6. Spread half of the batter evenly into the prepared pan using a spatula or the back of a spoon.
7. Sprinkle 1 cup of the raspberries evenly over the batter layer, avoiding the very edges to prevent burning.
8. Dollop the remaining batter over the raspberries and spread it gently to cover most of the berries.
9. Tip: If the batter is thick, wet your spatula lightly with water to make spreading easier without sticking.
10. In a small bowl, combine the brown sugar, ¼ cup flour, cold butter, and cinnamon for the topping.
11. Use your fingers or a fork to mix the topping until it resembles coarse crumbs, then sprinkle it evenly over the batter.
12. Scatter the remaining ½ cup of raspberries on top of the crumb layer.
13. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
14. Tip: Rotate the pan halfway through baking to ensure even browning, especially if your oven has hot spots.
15. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing to allow it to set properly.
Just imagine slicing into this beauty—the tender, slightly tangy crumb from the sourdough pairs so well with the juicy, tart raspberries that burst in every bite. I love serving it warm with a dusting of powdered sugar for breakfast, or even crumbled over vanilla ice cream as an impromptu dessert that always earns rave reviews.
Sourdough Discard Oatmeal Raisin Bars
Last week, I found myself staring at yet another jar of sourdough discard in my fridge—you know the feeling! Instead of tossing it, I decided to transform that tangy starter into these chewy oatmeal raisin bars that have become my new favorite afternoon snack. They’re the perfect solution for that “what should I bake today?” moment when you want something wholesome but not too sweet.
Ingredients
– About 1 cup of sourdough discard straight from the fridge
– 2 cups of old-fashioned rolled oats
– 1/2 cup of melted butter
– 1/3 cup of brown sugar
– A good splash of vanilla extract
– 1 teaspoon of cinnamon
– 1/2 teaspoon of baking soda
– A couple of big pinches of salt
– 3/4 cup of raisins
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine the sourdough discard, melted butter, brown sugar, and vanilla extract—mix until everything is well incorporated.
3. Tip: If your discard is particularly thick, let it sit at room temperature for 15 minutes first to make mixing easier.
4. Add the rolled oats, cinnamon, baking soda, and salt to the wet ingredients, then stir until no dry spots remain.
5. Fold in the raisins evenly throughout the batter.
6. Transfer the mixture to your prepared pan and press it down firmly with wet hands to create an even layer.
7. Tip: Wetting your hands prevents the sticky dough from clinging while you press it into the corners.
8. Bake for 25-30 minutes until the edges are golden brown and the center feels set when lightly touched.
9. Tip: For extra chewy bars, pull them out when they’re just set—they’ll firm up as they cool without becoming dry.
10. Let the pan cool completely on a wire rack before slicing into bars.
Zesty with cinnamon and studded with plump raisins, these bars have a delightful chewiness that pairs perfectly with your morning coffee. I love warming them slightly and serving with a dollop of Greek yogurt for breakfast, or just grabbing one straight from the container when that 3 pm hunger hits.
Sourdough Discard Chocolate Brownies
Last week, as I was staring at my ever-growing jar of sourdough discard, I had one of those brilliant kitchen epiphanies that only happen when you’re trying to avoid wasting food. Let’s be honest—we’ve all been there, wondering what to do with that tangy starter leftover, and I’m thrilled to report that these chocolate brownies are the absolute best solution I’ve discovered yet.
Ingredients
- 1 cup of that sourdough discard you’ve been saving
- 1 cup of granulated sugar
- 2 large eggs from the fridge
- 1/2 cup of melted butter, still warm
- 1/3 cup of cocoa powder, the good dark kind
- 1 teaspoon of vanilla extract, a generous pour
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- A big pinch of salt
- 3/4 cup of chocolate chips, because more chocolate is always better
Instructions
- Preheat your oven to 350°F and grab an 8×8 inch baking pan.
- Line that pan with parchment paper, leaving some overhang on two sides—this little trick makes removing the brownies so much easier later.
- In a large mixing bowl, combine your sourdough discard, sugar, eggs, melted butter, and vanilla extract.
- Whisk everything together until it’s completely smooth and well combined.
- Add the cocoa powder, flour, baking powder, and salt directly into the wet ingredients.
- Switch to a spatula and fold the dry ingredients into the wet mixture until just combined—be careful not to overmix here, as that can make the brownies tough.
- Stir in the chocolate chips, saving a small handful to sprinkle on top if you’re feeling fancy.
- Pour the thick brownie batter into your prepared pan and spread it evenly into all corners.
- Bake for 25-30 minutes—you’ll know they’re ready when the edges look set but the center still has a slight jiggle when you gently shake the pan.
- Let the brownies cool completely in the pan on a wire rack before slicing, which takes about 2 hours—this patience pays off with cleaner cuts.
Don’t let the sourdough scare you—these brownies emerge with the most incredible fudgy texture and a subtle tang that perfectly balances the rich chocolate flavor. The crackly top gives way to a dense, moist interior that practically melts in your mouth, and I love serving them slightly warm with a scoop of vanilla ice cream for the ultimate indulgence.
Vanilla Sourdough Discard Cupcakes
Finally putting that sourdough discard to sweet use has been my latest kitchen victory—these vanilla cupcakes are so tender and flavorful, you’d never guess they started as leftover starter. I love baking these on lazy Sunday afternoons when my discard jar is overflowing, filling the house with the coziest aroma.
Ingredients
- 1 cup of bubbly sourdough discard straight from the fridge
- 3/4 cup of granulated sugar
- 1/3 cup of vegetable oil
- 2 large eggs
- A good glug of vanilla extract (about 2 teaspoons)
- 1 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of whole milk
Instructions
- Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together 1 cup of sourdough discard, 3/4 cup of granulated sugar, and 1/3 cup of vegetable oil until smooth.
- Crack in 2 large eggs and add 2 teaspoons of vanilla extract, then mix until just combined—don’t overbeat.
- In a separate bowl, whisk 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Tip: For fluffier cupcakes, sift the dry ingredients to avoid lumps.
- Alternately add the dry mixture and 1/2 cup of whole milk to the wet ingredients, starting and ending with the dry mix, stirring gently after each addition.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
- Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Tip: Wait until fully cooled before frosting to prevent melting and sinking.
Unbelievably soft and moist, these cupcakes have a subtle tang from the sourdough that pairs beautifully with the sweet vanilla. I love topping them with a simple cream cheese frosting or just enjoying them plain with a cup of coffee—they’re perfect for potlucks or sneaking as a midnight snack.
Peach Sourdough Discard Cobbler
You know that container of sourdough discard sitting in your fridge that you feel guilty about tossing? Yeah, that one. I finally turned mine into the coziest, most delicious dessert that’s perfect for using up those extra bits of starter. This peach cobbler is my new go-to for a quick, comforting treat that feels both rustic and totally special.
Ingredients
- About 2 cups of sliced fresh peaches (or frozen, if that’s what you’ve got!)
- A heaping 1/2 cup of that sourdough discard you’ve been saving
- 1/2 cup of all-purpose flour
- 1/2 cup of granulated sugar, plus an extra couple of tablespoons for sprinkling
- 1/4 cup of melted unsalted butter
- 1/4 cup of whole milk
- 1 teaspoon of vanilla extract
- A good pinch of salt
- A sprinkle of ground cinnamon for that warm, cozy vibe
Instructions
- Preheat your oven to 375°F and grab an 8×8 inch baking dish.
- Toss the sliced peaches with 2 tablespoons of sugar and that sprinkle of cinnamon right in the baking dish. Tip: If your peaches are super juicy, add a teaspoon of flour to the mix to prevent a soupy bottom.
- In a medium bowl, whisk together the sourdough discard, 1/2 cup flour, 1/2 cup sugar, milk, melted butter, vanilla, and salt until you have a smooth, thick batter.
- Pour the batter evenly over the peaches in the baking dish—don’t worry if it doesn’t cover every bit; it’ll spread as it bakes.
- Bake for 35–40 minutes, until the top is golden brown and a toothpick inserted into the cobbler part comes out clean. Tip: Place a baking sheet on the rack below to catch any bubbly drips and save your oven from a sticky mess.
- Let the cobbler cool for at least 15 minutes before serving. Tip: This rest time lets the fruit set up, so you get perfect slices instead of a runny scoop.
Vividly golden and bubbling with juicy peaches, this cobbler bakes up with a tender, slightly tangy topping that’s just begging for a scoop of vanilla ice cream. The crust softens where it meets the fruit but stays wonderfully crisp on top, creating the best textural contrast. Try serving it warm with a drizzle of caramel or a dollop of whipped cream for an extra-indulgent twist.
Maple Pecan Sourdough Discard Scones
Sometimes my sourdough discard jar gets so full it practically winks at me from the fridge, begging to be used in something cozy. That’s exactly how these maple pecan scones came to life one chilly morning when I wanted to bake something that felt like a warm hug. They’re my new favorite way to use up that tangy discard while getting a sweet, nutty treat.
Ingredients
– 2 cups of all-purpose flour
– 1/3 cup of granulated sugar
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small pieces
– 1 cup of sourdough discard
– 1/3 cup of heavy cream
– 1/4 cup of pure maple syrup
– 1 teaspoon of vanilla extract
– 3/4 cup of chopped pecans
– A splash of additional heavy cream for brushing
– A couple of tablespoons of coarse sugar for sprinkling
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.
4. Stir in the chopped pecans until evenly distributed through the flour mixture.
5. In a separate bowl, whisk together the sourdough discard, 1/3 cup heavy cream, maple syrup, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients and mix gently with a fork until just combined—don’t overmix or your scones will be tough.
7. Turn the shaggy dough out onto a lightly floured surface and knead it gently 2-3 times to bring it together.
8. Pat the dough into a 7-inch circle about 1-inch thick.
9. Use a sharp knife to cut the circle into 8 equal wedges, like you’re cutting a pizza.
10. Arrange the wedges on your prepared baking sheet, leaving about 1 inch between each scone.
11. Brush the tops of each scone lightly with the additional heavy cream using a pastry brush.
12. Sprinkle the coarse sugar generously over the cream-brushed tops.
13. Bake for 18-22 minutes at 400°F until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
14. Transfer the baked scones to a wire rack to cool for at least 10 minutes before serving.
Absolutely perfect with their crisp, sugary crust giving way to a tender, slightly tangy crumb studded with toasty pecans. I love serving these warm with an extra drizzle of maple syrup for breakfast, or alongside a strong cup of coffee in the afternoon when I need a little pick-me-up.
Amaretto Sourdough Discard Biscotti
Oh my goodness, if you’re anything like me, you’ve got that jar of sourdough discard staring you down every time you open the fridge. I was in that exact predicament last Sunday morning when a brilliant (and slightly desperate) idea struck—why not turn that tangy discard into something sweet and sophisticated? Thus began my amaretto biscotti experiment, and let me tell you, the results were so good I nearly hid them from my family!
Ingredients
– 1 cup of that sourdough discard you’ve been saving
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 2 large eggs
– A generous splash of amaretto liqueur (about ¼ cup)
– ½ cup of sliced almonds
– 1 teaspoon of baking powder
– A pinch of salt
– 1 teaspoon of almond extract
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sourdough discard, eggs, sugar, amaretto, and almond extract until smooth.
3. Tip: If your discard is straight from the fridge, let it sit out for 15 minutes first—this helps it incorporate more evenly.
4. Add the flour, baking powder, and salt to the wet ingredients, mixing just until a dough forms.
5. Fold in the sliced almonds gently with a spatula.
6. Tip: Don’t overmix once you add the flour, or your biscotti might become tough.
7. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet.
8. Bake for 25 minutes at 350°F until the logs are firm and lightly golden.
9. Remove the logs from the oven and let them cool for 10 minutes on the baking sheet.
10. Reduce the oven temperature to 325°F.
11. Using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
12. Tip: A gentle sawing motion works best here to avoid crumbling the warm logs.
13. Arrange the slices cut-side down on the baking sheet.
14. Bake for another 15 minutes at 325°F, then flip each biscotti and bake for 15 more minutes until crisp and golden.
15. Transfer the biscotti to a wire rack to cool completely.
Getting that perfect crunch from these twice-baked treats is pure magic. They’ve got this wonderful almond-forward flavor with just a hint of sourdough tang that makes them dangerously addictive. I love serving them with afternoon coffee or crumbling them over vanilla ice cream for an elegant dessert!
Conclusion
Deliciously transforming that extra sourdough starter into sweet treats has never been easier! This collection proves your discard is a baking goldmine, ready to create everything from cookies to cakes. We’d love to hear which recipes become your new favorites—drop us a comment below and share the inspiration by pinning this article to your Pinterest boards. Happy baking!
