Sourdough discard recipes

Few baked goods offer the same sense of warmth and comfort as a tray of freshly baked cinnamon rolls. Soft, fragrant, and generously swirled with cinnamon sugar, they are a classic for a reason. When made with sourdough, however, cinnamon rolls take on an entirely new character. These delicious sourdough cinnamon rolls rely on natural fermentation instead of commercial yeast, resulting in a deeper flavor, a tender crumb, and a subtle tang that balances the sweetness perfectly

Are you ready to leave soft, spongy waffles behind and go all‑in on crunch? These crispy heart waffles, sourdough style, are thin, golden, and delightfully brittle, very different from the fluffy breakfast waffles you may know. Think crisp edges, a light snap when you bite in, and that classic heart‑shaped pattern that feels instantly nostalgic. If you’re looking for something quick and airy, you might prefer our sourdough waffles recipe for soft, same‑day baking. But when te

If you’re baking with sourdough, chances are you’ve ended up with leftover starter more than once. Instead of throwing it away, these sourdough waffles turn both active starter and sourdough discard into crisp, golden waffles with a subtle tang and light texture. It’s one of the easiest and most rewarding ways to use sourdough beyond bread. This recipe works equally well with an active, bubbly starter or with unfed discard straight from the fridge—the portion you’d normally r

After gaining some good experience from my apple-raisin sourdough cake (inspired by the recipe by madebyellen), I decided to experiment with other flavors. This version is inspired by the classic banana bread—made sourdough style. One of the nice things about the madebyellen recipe is that it includes 50 ml of water. Since frozen bananas contain quite a bit of moisture, I skipped the water and instead used two overripe (frozen) bananas and one fresh overripe banana. Below, yo

After baking sourdough bread for more than a year, it felt natural to start experimenting with other baked goods using the same sourdough starter. Bread will always be the foundation, but once you keep a healthy starter alive, it almost asks to be used in more creative ways. One of the recipes that surprised me the most is this sourdough apple raisin cake, which uses natural fermentation to create a soft crumb, balanced sweetness, and a deeper flavor that works especially wel

Sourdough oatmeal raisin cookies are one of the most approachable and rewarding ways to bake when you regularly do baking with sourdough discard. Many home bakers want simple, dependable recipes that use up leftover starter without requiring fermentation, and this cookie recipe delivers exactly that. It keeps the depth and aroma that come from a well‑maintained Sourdough starter, while staying quick enough for everyday baking. The result is a soft, chewy cookie with warm oat