THE RECIPE JOURNAL

Rich brown butter and tangy sourdough discard turn classic banana bread into something special, topped with a buttery cinnamon streusel.

A crunchy, clean-ingredient granola made with sourdough discard, no seed oils, real maple syrup, and plenty of protein.

Soft, golden pretzels made with sourdough discard, ready the same day with no overnight wait. One of my favorites to have prepped for game day, movie night, or an after-school snack.

Pita bread from scratch sounds intimidating until you realize it's just flour, water, and a hot oven, sourdough discard swapped in for some of the liquid gives these a faint tang and a little extra...

Real pumpkin purée goes into this dough, not just the spice blend, which is what gives these bagels their color and a slightly denser, more tender chew than a plain bagel.

Sourdough discard replaces some of the liquid in this dough, which keeps the rolls tender without needing an overnight rise, these are ready for brunch same-day, cream cheese glaze included.

No overnight ferment here, this version of a sourdough bagel comes together and bakes the same day, at a smaller size that's easier to portion for kids or snacking.

Sourdough discard thins easily into this pancake batter, adding a slight tang that plays well against pumpkin and warm spice, a good use for starter you'd otherwise toss.

Two ingredients beyond the discard itself, egg and flour, turn into fresh fettuccine with a little more depth of flavor than a standard pasta dough.

Discard adds a little tang to this pancake batter that balances out the white chocolate and fresh strawberries folded in.

Buttermilk and sourdough discard together make for an especially tender pancake batter, studded with fresh blueberries.

Same dough as the hamburger buns, shaped smaller and longer, discard worked in for tang, sturdy enough to hold a hot dog without splitting.

Mini sausages wrapped in a sourdough discard dough instead of crescent roll dough, the tang cuts through the richness of the sausage more than a plain dough would.

Small dough balls tossed in garlic butter and packed into a pan so they pull apart cheese-first, sourdough discard worked into the dough for extra flavor.

Browning the butter first is what gives these cookies their nutty depth, with sourdough discard adding a slight tang that keeps the sweetness from being one-note.

Discard rolled thin and baked until crisp makes for a cracker with more flavor than most store-bought boxes, and it's a good way to use up starter between feedings.

Whipped goat cheese, fresh strawberries, and prosciutto go on top of a sourdough flatbread base, sweet and savory in the same bite.

Discard worked into the dough gives these tortillas a slight tang and a softer texture than a standard flour tortilla, and it's a good way to use up starter before it goes to waste.

If you've been feeding a sourdough starter for a while, you've probably got a jar of discard building up in the fridge. Here's what it actually is, how long it keeps, and where to put it to use.

Discard swapped into the dough gives these buns a slight tang and a softer crumb than a standard bun, sturdy enough to hold a burger without falling apart.