10 Easy Sourdough Discard Breakfast Recipes (2024)

FAQs

What to eat with sourdough bread for breakfast? ›

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

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. If you stir it in, the flavor will become more sour.

All you need is a few simple ingredients like raw honey, organic peanut butter, and gut healthy sourdough bread. It's the perfect sweet and salty snack, healthy dessert, or meal prep as a quick on-the-go snack.

Sourdough bread is a rich source of vitamins and minerals. However, the same qualities that make sourdough bread so healthy can also create complications for people with certain medical conditions. Sourdough bread is particularly rich in nutrients that the body can easily absorb.

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.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

Reviving a dormant sourdough starter is a simple process. Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water).

When should you throw out a sourdough discard? ›

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

Active sourdough starter is starter that has been fed water + flour and allowed to sit until it is bubbly and about doubled in size. Sourdough discard is after the starter has peaked, and it has started to come down. It is the portion that you would typically throw away before feeding again.

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.

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.

Sourdough bread has a compact texture and a slight acid taste that allow it to accompany dishes with strong flavors. It also goes well with cold cuts and fish. It accompanies sauce dishes such as a beef bourguignon. At breakfast it can be enjoyed solely with semi-salted butter!

Best cheeses for a sourdough grilled cheese sandwich

I love the combination of cheddar, gruyere, Havarti, and parmesan here. It gives the grilled cheese a slightly elevated and gourmet feel. Some other great cheese options would be mozzarella, brie, gouda, pepper jack, Monterey jack cheese, or American cheese.

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.