Using your sourdough discard

In my newsletter last week I shared a tip I had found from watching sourdough videos on YouTube of frying up the discard straight out of the tub. I wish I could remember which video it was so I could share it with you.

Fried sourdough discard

This has been a revelation to me. I have always used my discard in my yeasted breads, just to add a bit of extra flavour, or made crackers with it or added it into a pancake mix but had never thought about spooning it straight from the tub into a frying pan. I can tell you it is delicious.

I wouldn’t advise using a discard that is too fruity. For example, I wouldn’t use the discard straight from the fridge as that would be too acidic to be enjoyable. But I have been frying up any discard I have when I am refreshing the starter ready for a loaf.

To make these, put a small chunk of butter in a pan over a gentle heat and spoon the discard into the foaming butter. Cook until the top is completely dry and the bubbles have burst. This will give it a light texture like a tangy pikelet. Flip it over and cook on the other side. It takes longer than you think to cook so have patience. It might take 10-15 minutes.

We have been enjoying ours with my ginger marmalade but you could add some grated cheese or bacon and enjoy it like you would a Staffordshire Oatcake or add toppings like you would an omelette. You could also add chopped herbs or some dried fruit or nuts in to the batter before spooning it in the frying pan.

Since sharing it with everyone that gets my newsletter Tony has got in touch to say that he has been experimenting with his discard, here is what he had to say:

[The suggestion for] sourdough waste has been a great stimulus to me for experimentation. Used as a batter for apple fritters, it’s great. What I really like is pouring it on a baking sheet and then popping in the roasting oven for 15-20 mins – sprinkle with a little salt and you have gorgeous marmite crackers for cheese. Thanks for the inspiration !

Apple fritters sound amazing, Tony dips the apple in the sourdough discard and fries in a bit of butter and sprinkles stevia (sugar substitute) over the top. At first I thought that Tony was adding marmite to the discard to make the crackers. However he explained that this is how his wife thinks they taste – that they have the umami flavour of marmite, and she is right. It is an excellent way to describe the taste of the fried discard, particularly if it is on the acidic side when you use it.

Let me know if you try it and if you can think of other ways to add flavour.

Other articles that might be of interest: When is my sourdough ready to use?

Why is my sourdough dense?

Making and looking after a sourdough starter

My Top Three Sourdough Books

2 thoughts on “Using your sourdough discard”

  1. Thanks for your constant baking inspiration Kath and for your wealth of posts, which are both very enjoyable and extremely informative – please keep up the good work !
    Take care

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