How to Actually Use Your Sourdough Discard
Video Overview & Insights
Don't let your sourdough discard go to waste! I'm excited to share a collection of my favorite recipes that make the most of your sourdough discard. These recipes are family favorites here on the ranch and I am sure will be loved in your home too.
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Be sure to check out the recipes I've listed below that I mentioned in the video!
Pumpkin Roll Recipe
Does your cookbook use metric measurements?
Ingredients:
2 1/2 cups kamut or 2 3/4 cup all-purpose flour
Can I keep a discard that has the acetone smell? Or should I be throwing that out?
3 tbsp maple sugar (or regular)
1 tsp baking powder
I’m really new to sourdough, I get a ton of discard, I been using it to ferment buckets of grain for my pigs. They love it. It almost makes beer, definitely good pig slop. Just found your channel, so far I like it, you explain this stuff in way I can understand. I always feed my starter with 50g flour, 50g water, and I use 25g starter, I’m gonna go down to 10g flour and see if that helps me. It’s been about a month and a half I been messing with this starter, I’ve made bread 3times and it wasn’t bad. Wasn’t great but it was edible and tasted good and wasn’t doughy. Gave you a sub, I’ll explore your channel, I’m trying to up my bread game…
1/2 tsp baking soda
1 tsp salt
The whole point of 'sour dough' is the flavor..... Duh.... Else just bake with instant yeast??!!. Or make savoury bakes....
1/2 cup butter
1/3 cup sourdough discard
I use potato flake sourdough, will these recipes work with your recipes????❤ 🙏
1/2 cup pumpkin purée
1 cup milk
Is that discard from when the sourdough is not bubbling yet? I mean when you first start making it?
2 tbsp pumpkin pie spice
Filling:
I made biscuits and they turned out great .....My daughter loved them ...I have enjoyed watching you..Have learned so much from your videos.Thank you.
1/2 cup soft butter
1/4 cup maple sugar (or regular)
Great video.
To clarify. Some people like to mix the top liquid back into the starter and some don’t. (This is for people that keep commenting about it. LOL!)
I personally hate mixing it in. If it’s too thick just add more water. You will still have a great and healthy starter.
I personally dislike the sour flavor but love the benefits of the sourdough bread.
1/4 cup brown sugar
Ground Cinnamon and cloves to taste
Why aren't your recipes done with grams, instead of cups??
Icing:
4 oz cream cheese, room temp
Don't throw out the brown liquid on the top of the discard. It's full of flavor. Just mix it back into the starter.
1 1/2 - 2 cups powdered sugar
1/4 tsp ground cloves
A lot of bakers don't discard. One woman asked the rhetorical question. Why would pioneers or other poor or destitute women discard or waste any of their starter? Sure, reusing discard in another recepie works, but why discard at all?
2-3 tbsp milk
Process:
19:00 hey love! New here and to SD. Where can I buy this book? I looked in description box and on website but only see the ebooks & courses so I’m sorry if I missed it! I would love to have the actual book if they are still available. Lmk! I’d also love a couple of the jars ❤
-Mix together flour, baking powder, baking soda, sugar, and salt. Add butter and cut into flour until it forms a crumbly mixture.
-Add discard, pumpkin, milk, and pie spice. Stir until it forms a cohesive ball. Turn out onto a floured surface and knead for 5 minutes until smooth, adding additional flour if needed. Place back in a bowl and cover. Let the bull ferment for 2-4 hours. Chill in the fridge for up to an hour (optional, but it makes the four-way easier to roll!).
Thank you for this, I just made my first loaf of sourdough bread and I was thinking of not doing it again because of the waste. I will definitely not throw it anymore and be using it.
- roll dough into a large square, lather in softened butter, and sprinkle with sugars and cinnamon /cloves to taste. Roll up tightly and cut into one-inch sections.*
- place in cast iron pan. Bake at 350 for 25-30 mins.
Why wash the jars out?
- meanwhile beat together cream cheese, powdered sugar, cloves, and milk to make icing.
- let rolls cool slightly and top with prepared icing.
I just ordered your book... looking forward to adding it to my SD collection! Love your videos... i've learned a lot
*if you have trouble slicing your rolls, put them in the fridge once rolled up. Cold dough is easier to slice
Skor Chocolate Chip Cookie Bars
When I first listened to you , I felt confused, as I did my research on definitions of terms dealing with SD. Like Autolyse , etc I come back to you and could follow. I advise anyone to really learn terms so they can really grasp what is going on. I’m making your discard recipes as soon as I can continue to collect some. I’ve thrown my discards in the trash so far. I failed 5 starters because I was trying with bleached flour. Now I’m in 4 days of a couple new starters and saving the discards. It’s worth taking in the knowledge of definitions as one is preparing to collect the tools to use and the knowledge. Ty for helping.
Ingredients:
1 1/4 cup salted butter, grated
Wow c’est tellement clair!! Merci. I’m new in the sourdough World a was listening to Many person. I start with farmhouse on boone I love how she work but its a lot of starter and discard for me who dont have any children. I’m glad I saw your YouTube Channel. Also from Canada, (Québec) so thank you for sharing your skills
1/4 cup brown sugar
1 1/2 cups sugar
Your starter crocks are so cute, but they are so short. How is there room for the starter to expand?
1/3 cup discard
2 eggs
I give up on this starter l have tried and tried it just does not work for me so disappointing everyone else can do it and l cannot what a waste of time it has been
3 tsp vanilla
3 1/2 cups flour
I live in France and the flours are very different here. What is the best type (not brand) for your discard recipes. It’s hard to get high protein white flour here at all. It makes my starter, sourdough bread and discard much more complicated. Here they say just throw away your discard but I see sooo many recipes but the mix always looks very white in colour whereas mine si beige, light brown due to the wholewheat component that I cannot get around here. Thanks so much!!
1 1/4 tsp baking soda
1 1/4 tsp baking powder
All purpose UNBLEACHED flour!
2 tsp salt
1 cup crushed Score Bar
I'm just getting started with making my sourdough starter, I would like to know how much flour you use for your pumpkin cinnamon rolls. You didn't say , also how much butter? Thanks
1 cup chocolate chips
- cream butter, sugar, eggs, discard and vanilla.
In your recipe for Skor chip cookies, how much butter is in the recipe? Anxious to use up the loads of discard I have on hand. Thank you.
-add all dry ingredients and stir to form dough. Add skor and chocolate.
- rest in the fridge for at least a half hour but for a fermented cookie leave it there up to overnight if you wish.
If you don't bake very often, could you use 5 grams of starter, 25 grams flour and water for daily feeding until you're ready to bake?
- press all the dough into a 12" round cast iron or 9x3 casserole dish
-bake at 350 for about 25 mins (DON'T overbake, the middle will seem really gooey at first when you bring them out these taste WAY better fully cooked).
I would never pour off the grey hooch, that’s the flavoring
(*tip: use parchment paper so it's easy to lift out of the baking dish onto a chopping board to cut into neat even squares.)
Sourdough Discard Pasta:
I just love the creativity and ingenuity of some readers! Thanks for great ideas and tips!
1 1/2 cups flour
1/2-3/4 cup sourdough discard
I'm so glad I found your channel. I'm just getting started in my sourdough journey and not having a lot of success so far. You do such a great job explaining.
3 egg yolks
1 full egg
I put some of my rye bread sourdough starter into beef stew. Fabulous flavour and thickener.
1 tbsp water if needed
- Mix all ingredients together on the counter or in a large bowl. knead briefly until smooth.
Is there a recipe to follow for the pumpkin cinnamon?
-Leave the dough to rest for 30-60mins (or longer if you wish).
-Roll out and send through a pasta press to form into noodles or roll thin and cut into desired shape.
I use discard for crapes, for coffee cake , for ravioli ,
-Boil 3-5 minutes.
Where to buy our cookbook: https://www.thefoodnanny.com/products/for-the-love-of-sourdough?srsltid=AfmBOooz5Ph6Fu_f9AWxcqGat3SjQ6dbw5QRBumHPDZkcC8uFW69LWAr
Love how you speak and explain things. I’m nee at this. Just started about 3 weeks ago. How do you know how much discard to put in place of yeast?
Time Stamps
0:00 - Intro
Love love your channel.
0:22 - How-to use your sourdough discard
5:52 - Using Your Sourdough Discard In Different Recipes
I just discovered your channel and subscribed immediately. I’m new to sourdough baking and it’s still a bit overwhelming to me. I have a Brod and Taylor dough proofing box. I was thinking I could put the pumpkin roll dough in there at maybe 70 degrees for the 2-4 hrs. Or…would it work to let the dough sit out on the counter overnight? Would that work well for your recipe and give the dough enough time to proof and ferment well? Also, how many rolls does this recipe make? I don’t usually make cinnamon rolls in a cast-iron skillet.
10:04 - Pumpkin Spice Cinnamon Rolls
14:52 - Sourdough Discard Pasta
How do you convert a recipe , say a cupcake or muffin recipe, etc, to know how much flour in the recipe to reduce & how much starter to use? So is there a general rule to convert a recipe?
Thank you, love your tutorials , vids & tips!
18:29 - Skor Sourdough Discard Cookie Bars
20:38 - The Final Products
How do you keep muffins from getting tough and dry? Thank you for your recipes
22:42 - Outro
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Fabulous information & instructions! Perfecting sourdough before I go on to pasta!
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So it means the discard can be used to make a sourdough bread too?
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FOR MORE RECIPES:
When using discard do you feed it first or just bring it to room temperature?
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I love all of your videos. They are so helpful and I’m learning so much. Thank you! So when you add the discard to the recipe, does it make it have the same properties as sourdough bread… as in are they ok for people with gluten sensitivity? Or do they have to be fermented for a certain time for that?
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Hi - where can we purchase your cookbook?
This channel houses videos of our favourite sourdough recipes, tricks and tips in the kitchen, snippets from our life on the farm, homesteading, and homeschooling on the East Coast of Canada.
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Beautiful ! But I never have discard. 😮
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Can I have a link to your starter crocks please
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#sourdoughdiscard #sourdough #turnerfarm
I see from the video that you've bought a stand mixer. What brand/model did you go with?
More User Perspectives
Where can I purchase your book?
@lindahammond249What an excellent video 😊
@moyralouise7123So if I understand you correctly, you can’t just randomly add sourdough discard to a recipe to add moisture. You have to have a recipe that’s been converted to include sourdough discard. Did I understand that correctly?
@LeAnneMcFarlane-z7fI get the issues with the discard. For those who do not bake bread products from scratch, could you also explain that humidity also plays a big part in every flour based recipe....There is always a range of flour needed. I live in a very humid climate year round.
@CrazyCrafter-le9geYou are a very good instructor.
@rhondabarham892