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, no overnight wait required. Ready in a few hours with that classic chewy bite and buttery finish. Servings: 8 large (or 12 small) Prep Time: 20 min (+ rise & rest) Cook Time: About 2.5 hours Ingredients For the Dough: 240g warm water (1 cup) 13g dark brown sugar (1 Tbsp) 7g active dry yeast (2¼ tsp or 1 packet) 200g sourdough discard, room temperature (about ¾ cup) 570g all-purpose flour (about 4¾ cups) 15g fine salt (2½ tsp)

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 chew. They puff into pockets in under ten minutes in the oven, perfect for stuffing or tearing straight off the tray. We love this Greek spot in downtown West Palm Beach, but they're closed Sunday and Monday, so one Sunday we decided to just make it at home. I loved that it could b

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. A brown sugar crust on top turns them almost dessert-like straight out of the oven. Who doesn't love changing up the regular bagel for something fall-flavored? Servings: 10 bagels Prep Time: 30 minutes (plus rising time) Cook Time: 20-22 minutes Total Time: About 2.5 hours Ingredients: For the Bagels: 3 ¾ c

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. These have become a holiday tradition in our house. I make a batch every year, and it wouldn't feel like the holidays in our kitchen without them. Servings: 10–12 rolls Prep Time: 30 minutes Cook Time: 25–35 minutes Total Time: 1 hour Ingredients: For the Dough: 4 cups all-purpose flour (

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. I designed this one to be same-day on purpose, whether you've got little ones running around or you're working a 9-to-5, you don't have time to babysit dough overnight. Make a batch whenever it works for your weekend, and you've got bagels ready for the whole week. Servings: About 10-12 mini bagels Prep Time: 30 m

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. Pancakes are a weekend tradition in our house, every Sunday morning, sometimes Saturday, and I always double the batch so we've got extra through the week. This pumpkin spice version is one of our fall favorites. Servings: 8-10 pancakes Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingre

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. This one's become our at-home date night, rolling out pasta together is genuinely fun, and it tastes so much better than anything store-bought. You can even hang the noodles to dry and store them in your pantry. Pasta night without the tummy ache or the guilt. Servings: 2-4 Prep Time: 15 minutes Cook Time: 2-3 minutes Total Time:

Discard adds a little tang to this pancake batter that balances out the white chocolate and fresh strawberries folded in. Same weekend pancake tradition, Sunday mornings, sometimes Saturday, always a doubled batch for extra through the week. This one's the treat-yourself version. Servings: About 8 pancakes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 190g all-purpose flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 24g sugar 42g melt

Buttermilk and sourdough discard together make for an especially tender pancake batter, studded with fresh blueberries. Part of our weekend pancake tradition, Sunday mornings, sometimes Saturday, always a doubled batch so there's extra for the week ahead. Servings: 8 pancakes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 190g all-purpose flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 24g sugar 42g melted butter 240g buttermilk (or r

Same dough as the hamburger buns, shaped smaller and longer, discard worked in for tang, sturdy enough to hold a hot dog without splitting. These are a game day staple in our house. I batch-make them ahead of time and keep them in the freezer, ready for whenever we've got guests over and my husband's out at the grill. Makes: 8–10 buns (each weighing between 80g & 100g) Prep Time: 15 minutes Rise Time: 2-3 hours Cook Time: 20 minutes Total Time: About 2 hours 35 minutes Ingred

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. This is our go-to party and game day appetizer. My husband and I love hosting, and these are always the first thing to disappear off the tray when friends come over. Makes: 24 Prep Time: 30 minutes Cook Time: 20 minutes Rise Time: 1-3 hours prior to wrapping, 30 minutes after wrapped around mini sausages Total Time

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. This one's inspired by a pizza spot in downtown West Palm Beach. Servings: 8-10 Prep Time: 30 minutes Cook Time: 30-35 Total Time: 1 hour Ingredients: For the Dough: 250g sourdough discard 200g warm water 400g all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 tablespoon active dry yeast 2 tablespoons olive oil For the

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. Fun fact: I used to be a teacher, and these were a regular thing I'd bring in for my students and coworkers. They were always a hit, never came home with leftovers. Servings: About 12 cookies Prep Time: 15 minutes Cook Time: 10-12 minutes Total Time: 25-27 minutes Ingredients: 1 cup (226g) unsalted butter 1 cup (220

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. These are amazing for kids, they're genuinely easy to make, and they're one of my favorite ways to use up discard instead of letting it go to waste. Prep Time: 10 minutes Cook Time: 30-40 minutes Total Time: 50 minutes Ingredients: 100g sourdough discard 1 tbsp melted butter Adjust according to discard amount; e.g

Whipped goat cheese, fresh strawberries, and prosciutto go on top of a sourdough flatbread base, sweet and savory in the same bite. This is a fun girls' night appetizer, the kind people love taking photos of before they dig in. I love making food look as pretty as it tastes. Servings: : 1 large flatbread (aim for about 12 x 16 inches) or 2 medium flatbreads, (each could be around 6 x 10 inches.) Prep Time: : 15 minutes Cook Time: : 10 minutes Total Time: : 1-4 hours (includin

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. Servings: : 8-10 tortillas Prep Time: : 10 minutes Cook Time: : 10 minutes Total Time: : 40 minutes Ingredients: Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts above. 250g sourdough discard (about 1 cup + 2 Tbsp)

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. This is exactly what got me into sourdough in the first place, realizing store-bought bread could have more than forty ingredients in it made me want full control over what I was eating. I hate wasting discard, and repurposing it feels like the whole point: it still carries real gut a

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. This is a grilling season and football season hosting staple in our house. I love that I can prep these days in advance, throw them in the freezer, and they still taste fresh for all our friends and family when they're over. Makes: 8-10 buns (each weighing between 80g and 100g; typically around 90g) Prep Time: 20 minutes R