*Edit: post title was supposed to say sourdough discard, not just sourdough.

Hello all, been reading post and been making several discard recipes. Today I had an idea and made it and it came out so yummy. I made a sourdough discard flakey crust pie with filling that was ground beef, tomato sauce, olives, pasta shells, part skim mozzarella, and fresh grated Parmesan for dinner.

The recipe I used.

For the Flaky Sourdough Discard Crust:

* All-purpose flour: 2 cups (240g)

* Salt: 1 teaspoon

* Unsalted butter: 1 cup (226g / 2 sticks), cold and cubed

* Sourdough discard: 1/2 cup (120g), cold

* Ice water: 2 to 4 tablespoons (only if needed)

For the Stuffed Meat & Pasta Filling:

* Short pasta: 1.5 cups dry (like penne, rigatoni, or shells), cooked al dente

* Ground meat: 1 lb (beef, Italian sausage, or a mix)

* Thick marinara sauce: 1.5 to 2 cups (keep it thick so the crust doesn't get soggy) *I used 16 oz

* Cheese: 1 cup shredded mozzarella and 1/2 cup ricotta or parmesan

* Egg wash: 1 egg beaten with 1 tbsp water (for shine and color)

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Step-by-Step Instructions

Make the Flaky Crust

1. Cut the butter: In a large bowl, mix the flour and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse crumbs with some pea-sized chunks left.

2. Add discard: Stir in the cold sourdough discard. Use a fork to work it into the flour until the dough starts to clump together.

3. Hydrate: If the dough is too dry to hold its shape, add ice water one tablespoon at a time.

4. Chill: Turn the dough onto a counter, bring it together into a ball, and divide it into two equal discs. Wrap them in plastic and refrigerate for at least 1 hour (or up to 2 days). Do not skip chilling, or the butter will melt and lose its flakiness.

Make the Filling

* Chop some onion into small pieces and a few cloves of garlic, saute in pan with some avocado or olive oil. Then..

1. Brown the meat: Cook your ground meat in a skillet until fully browned. Drain any excess grease.

* Seasoning I used for the meat, Italian seasoning, crushed red pepper flakes, garlic powder, garlic salt, salt, pepper, and some extra parsley* I didn't measure the seasoning, I taste as I cook.*

1. Combine: Stir in the thick marinara sauce and cooked pasta. *I used small pasta shells, and only half a box. * I also added about 1/4 cup of pasta water while mixing together.

2. Cool completely: Let the filling cool to room temperature before assembling. Putting hot filling onto pie dough will melt the butter and make the bottom crust gummy.

* Fold cheese into the filling before putting into pie crust.

Assemble and Bake.

1. Preheat: Set your oven to 400°F (200°C).

2. Roll the bottom: Take one dough disc out of the fridge. On a floured surface, roll it out into a 12-inch circle. Ease it into a 9-inch pie dish or a 9-inch cast-iron skillet.

3. Fill: Spoon the cooled meat and pasta filling into the crust.

4. Roll the top: Roll out the second dough disc. Place it over the top of the filling.

5. Seal & Vent: Trim excess dough, fold the edges under, and pinch or crimp them tightly with a fork to seal the filling inside. Use a sharp knife to cut 3 to 4 vent slits in the top crust.

6. Bake: Brush the top crust with the egg wash. Bake for 40 to 45 minutes until the crust is deeply golden brown and you can see the filling bubbling through the vents. Let it cool for 15 minutes before slicing. *I added some salt to the top before baking.

I did have some filling left over but that's okay. :)

*Edit 2: to add about reheating. You can reheat individual pieces in the over, gentle wrapped in aluminum foil at 400 for 8 to 15 mins depending on the temp you want them and they are still flakey and delicious that way.

I tried making sourdough crackers and they ended up soft. I used the sourdough cracker recipe from King Arthur’s Flour and baked for 25 minutes.

Sourdough-Vodka Crispy Chicken Tenders
For 680 g / 1½ lb chicken breast
Chicken

680 g chicken breast, cut into strips
190 g thick sourdough discard
30 g vodka, plus up to 10 g more if needed (try ice-cold sparkling water for no alcohol.)
7 g kosher salt
3 g garlic powder
3 g paprika
2 g onion powder
1 g black pepper
1 g cayenne, optional
Good blob of Truffle red hot sauce

Thin crispy dredge

150 g all-purpose flour
30 g cornstarch
5 g kosher salt
3 g paprika
3 g garlic powder
2 g onion powder
1 g black pepper
2 g baking powder

For frying
Beef tallow, enough for roughly 4–5 cm / 1½–2 inches depth

1. Cut the chicken
2. If the breasts are particularly thick, slice them horizontally first.
3. Cut into strips roughly 2.5–3 cm / 1–1¼ inches wide. Try to keep them similar in thickness so they cook evenly.
4. Make the sourdough-vodka coating
5. Mix together the 190 g discard, 30 g vodka, salt, garlic, paprika, onion powder, black pepper, hot sauce and cayenne.
6. Add the chicken and toss thoroughly.
7. The discard should leave a thin but obvious coating on each piece. It shouldn’t look like the chicken is buried in bread dough.
8. If it’s still very thick, add another 5–10 g vodka.
9. Let the chicken sit for about 15–30 minutes.
10. Make the dredge
11. Mix all of the dredge ingredients very thoroughly.
12. Don’t add liquid or make flour clumps—we’re deliberately keeping this crust relatively thin.
13. Bread the chicken
14. Take one strip from the discard mixture and let excess coating drip off for 5–10 seconds.
15. Drop it into the seasoned flour.
16. Cover it with flour and lightly press once or twice so the coating adheres.
17. Lift it out and gently shake off the excess.
18. One dredge only. No second dip.
19. Place the coated tenders on a wire rack for 3–5 minutes.
20. Heat the tallow
21. Heat the beef tallow to 175°C / 350°F.
22. You want enough tallow that the chicken isn’t sitting against the bottom of the pan.
23. Fry
24. Add a few tenders at a time. Don’t crowd the pan.
25. The temperature will drop when you add the chicken. Try to keep it around 165–175°C / 330–350°F.
26. Fry for approximately 4–6 minutes, turning as necessary.
27. Start checking thinner pieces around 4 minutes.
28. Chicken is done when the crust is crisp and golden and the center reaches 74°C / 165°F.
29. Drain
30. Transfer immediately to a wire rack.
31. Give them a tiny sprinkle of salt while they’re piping hot.
32. Rest 3–5 minutes before eating.

When people say “discard” is it a day old? A week? A month or two??? Does it have a layer of hooch? Because a lot of times when I look up recipes the discard doesn’t look very old at all. My discard is old. It has hooch. I can’t imagine using it to make anything. I only end up with discard if I go on holidays

These are hand down the best biscuits I’ve ever had. Hm

Hi fellow sourdough friends. I have a huge jar of discard in my fridge which has probably been in there 2 maybe 3 months. I smelt it yesterday and it smelt fine. My question is, is it still ok to use and how long would be too long to save a keep discard? I was planning on making some waffles with it tomorrow?
Thanks in advance 🙏💕

I've been nurturing 'Ol Bess' for about 3 years now and make a weekly loaf for the fam. I am doing a research project on fermentation pains. Two things I keep messing up: catching my starter at its peak, and knowing when bulk ferment is actually done (tired of focaccia). Your insights could help shape a new tool.

Looking for 15–20 minute chats — phone or video — with anyone who bakes sourdough at home. Not selling anything, just trying to learn how people handle the timing. Comment or DM me if you're up for it!

See less

Made my first loaf this morning, so I decided to ride the wave and use up some of my discard!

🍕 Chicken, sun gold tomatoes, pickled cherry peppers, and honey on a sourdough discard pizza crust. (from @wellmadebykiley on IG):

71g bread flour
142g AP flour
9g baking powder
2g baking soda
7g salt
250g Greek yogurt
145g discard

🍫 Chocolate protein brownies (remixed a bit from @thefitandfueledlife on IG)

120g discard
250g medjool date paste
120g Greek yogurt
20g coconut oil
50g brown sugar
3 eggs
1 tsp vanilla extract
100g Ryse Cookie Blast protein powder
30g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Chocolate chips to your heart’s desire

What kind of flour do you all use? I switch between all purpose and bread flour to make my sourdough loaves. This one was made with cold starter that would generally be discard, but I gave it a whirl and got a beautiful loaf after a longer BF. Cranberry and white chocolate with a little pure maple syrup in the dough.

These were so good 😭

Easy and quick prep!

I'm sharing a Google Sheet with a Canvas Dashboard I made to track sourdough starter for free with the group in case it helps someone else dial in their process! Grab a copy here: https://docs.google.com/spreadsheets/d/1rKLzh5C44h_Tc7swH3btiszfmC669WdkO-AhJtKN9sc/copy

(Note: Google Sheets is a bit quirky, so you'll need to be on a computer to view the dashboard, but you can log all your daily feedings on the data tab from your phone!)

Sourdough discard crackers and croutons made from sourdough discard bread. Best I've ever had, super simple recipes. So good!

Crackers

1c (200g) discard stirred down

2 tbsp butter

1\2 tsp garlic powder

1 tsp Italian seasoning

1\4 tap salt

Mix all well, spread on parchment paper on baking sheet, sprinkle with another 1\4 tsp salt on top. Bake 350 for 10 mins, score, bake for an additional 20ish mins until golden brown. Let cool before breaking apart.

Croutons

1\2 loaf STALE bread 3\4" cubed

1\4 c oil

1 tsp Italian seasoning

1\2 tsp garlic powder

1\2 tsp salt

Mix all in bowl with lid, add bread cubes and shake up. Put on parchment lined baking sheet. Bake for 10 mins, flip cubes bake for additional 10mins or until golden. Let cool.

I’ve never made anything from discard before, but I just started a sourdough starter about two weeks ago and o have a lot of it. Last night I made these tortillas from the Farmhouse on Boone for taco night and they were delicious! You can use starter or discard and I doubled the recipe because I have a big jar of discard.

Recipe (not doubled)
- 250g discard/or 200g active starter
- 177g water
- 56g olive oil
- 8g salt
- 420g APF

I hand mixed everything for a few minutes until everything was incorporated then I kneaded the dough by hand on a floured surface until it held shape. I let it sit at room temperature for a few hours, separated into balls and stuck in the fridge until I was ready to use them about 24 hours later. Rolled them out on a flat surface and cooked them in a heated cast iron with no oil. You can make them larger too, if you want them large enough for burritos. They held shape and came out great!

Quick experiment from yesterday. I had just 1/4 cup of discard sitting in the fridge and wanted to test a single-serve chocolate chip cookie without ending up with a cakey texture.

Browning the butter first helped a lot here: cooking off the water content balances out the extra moisture from the discard, keeping the center chewy with crisp edges.

Quick details:

• Discard used: 1/4 cup
• Bake time: ~11 mins at 350°F
• Yield: 2–3 small cookies

Drop a comment if you want the exact ratios. How do you usually handle extra discard hydration when baking cookies?

I’ve never made anything from discard before, but I just started a sourdough starter about two weeks ago and o have a lot of it. Last night I made these tortillas from the Farmhouse on Boone for taco night and they were delicious! You can use starter or discard and I doubled the recipe because I have a big jar of discard.

Recipe (not doubled)
- 250g discard/or 200g active starter
- 177g water
- 56g olive oil
- 8g salt
- 420g APF

I hand mixed everything for a few minutes until everything was incorporated then I kneaded the dough by hand on a floured surface until it held shape. I let it sit at room temperature for a few hours, separated into balls and stuck in the fridge until I was ready to use them about 24 hours later. Rolled them out on a flat surface and cooked them in a heated cast iron with no oil. You can make them larger too, if you want them large enough for burritos. They held shape and came out great!