Category: Sourdough Discard

Chocolate Banana Sourdough Muffins

Brown bananas and sourdough discard are two things that I am constantly looking for ways to use up in my kitchen. I’ve got a good sourdough discard banana bread recipe but this recipe for chocolate banana sourdough muffins hits me straight in my chocolate-loving heart. Chock full of banana, oats and sourdough I can at least pretend the health benefits outweigh the brown sugar. But seriously, these are decadent, delicious and you probably have all the ingredients you need on hand to make them today.

Sourdough Discard in Baked Goods

If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and rolls to put it into. The sourdough discard enhances the flavor and creates less kitchen waste.

How Long Does Sourdough Discard Last?

Typically sourdough discard can last a couple of weeks in your refrigerator. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.

Overripe Bananas and Ground Oats

Anytime you bake with bananas, whether it’s banana bread, banana muffins or these chocolate sourdough banana muffins, you will want to use overripe bananas. These brown or black bananas add a lot of flavor and moisture to the recipe. I also love the use of oats in this recipe. It gives an added punch of whole grains and combined with the flour gives a melt-in-your-mouth muffin texture. Grind up one cup of oats in a blender and mix it right in with the flour mixture. I haven’t used whole wheat flour or gluten-free flour in this recipe, but I bet either would substitute really well.

Good Quality Cocoa Powder

One of the key flavors in this recipe comes from the cocoa powder. I love this cocoa powder and buy it in bulk at Costco. It is deep, rich and flavorful. Use whatever cocoa powder you love, preferably one that has a rich flavor that will transfer through to the muffins. I also always use semi-sweet chocolate chips in this recipe. I prefer the rich taste of chocolate to come through. Good quality chocolate also helps mellow the sourdough discard flavor if you are using an older discard.

Mixing the Muffin Batter

Most of the time when I mix together this muffin batter I’ll smash the bananas, add the brown sugar, eggs, melted butter, vanilla extract and sourdough discard. I’ll mix that together really well until combined. Then I’ll add in the cocoa powder and mix it until incorporated. I’ll add the flour on top of the mixture and pour the salt and baking powder right on top of the flour, taking care not to get the salt/powder in the liquid mixture. I like to fluff the salt and baking powder using a fork to mix it into the flour (this saves me a bowl and makes clean up easier). Then I’ll add the ground oats on top and gently mix together the batter. Over-mixing muffing batter leads to gummy and dense muffins. I like my muffins light and airy so I don’t mind leaving a few little streaks of flour. Add in the chocolate chips for the perfect chocolatey banana muffin and stir gently before scooping and filling a 12 cup muffin tin.

Baking Temperature is The Key to a Nicely Risen Muffin

This recipe calls for baking the muffins at a high temperature of 400 degrees for the first 5 minutes and then reducing the temperature to 325 degrees for the last 15 minutes of baking. The reason: a perfectly risen muffin. The high heat helps activate the baking powder in the muffin which gives the muffin the perfect rise. If you don’t want to do this step, go ahead and bake the muffins at 325 degrees for the whole 20-22 minutes. You may not have quite the same bakery-quality rise, but they will still be delicious.

Don’t wait on these muffins! They are delicious warm and make for the perfect after school snack. Your family won’t even guess they have sourdough discard and whole grains in them. I hope you enjoy these chocolate banana sourdough muffins as much as we do!

These little fingers couldn’t wait to grab a muffin!

Frequently Asked Questions

How long is my sourdough discard good for?

Sourdough discard is good for a couple of weeks refrigerated. After a couple of weeks my starter is a little too strong for me to enjoy in baked goods. If I haven’t used it up I will throw it away and start again.

Can I freeze brown and black bananas?

Yes! I love freezing my over-ripe bananas. They can stay good in the freezer for a couple of months. Before you use them in a recipe bring them back to room temperature and discard a bit of the liquid that collects before using in your recipe.

Can I make muffins in a blender?

You may think to use a blender to mix up all the ingredients of this recipe, but I would not. I’ve actually made this recipe in a blender and the muffins turned out gummy and dense. I prefer to mix lightly by hand which results in a light and fluffy muffin.

How do I store extra muffins?

Once muffins have cooled, store in a ziplock bag in the freezer. When you’d like to eat on, reheat in the microwave for 20-30 seconds or let sit at room temperature until thawed.

Does this recipe make mini muffins?

This muffin recipe works great for mini muffins. Bake for 5 minutes at 400 degrees, then reduce the temperature to 325 degrees and bake for 10-12 minutes more.

Chocolate Banana Sourdough Muffins

Amy
Chock full of banana, oats and sourdough discard, these chocolate banana sourdough muffins are decadent and delicious. These muffins can be whipped up quickly and make the perfect sweet treat, breakfast or after school snack.
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast, Muffins
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup old fashioned oats ground
  • 2 bananas over-ripe are best: brown or black bananas
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough discard 100% hydration (see recipe notes)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips

Instructions
 

  • Pre-heat the oven to 400 degrees.
  • Pour 1 cup of old fashioned oats into a blender. Process about 30 seconds until the oats are ground into a fine powder. Set aside.
  • To a medium-sized bowl, mash the brown/black bananas. Add the brown sugar, eggs, melted butter and vanilla extract. Stir together to combine. Add the sourdough discard and stir until combined.
  • To a small bowl, whisk together the ground oats, flour, cocoa powder, salt and baking powder. Add this dry mixture to the wet banana mixture. Stir until just combined. You should still see some streaks of flour throughout the batter.
  • Add the 1/2 cup of chocolate chips and gently stir again until just incorporated. Over-mixing the batter can result in rubbery muffins. We are looking for light and tender muffins, so stir until just combined.
  • Lightly grease a 12 cup muffin pan. If using muffin liners, spray the muffin liners as well. Using a cookie scoop or 1/4 cup measuring cup, fill each muffin tin 3/4 of the way full.
  • Bake the muffins for 5 minutes at 400 degrees. After 5 minutes reduce the temperature to 325 degrees and bake for 15 more minutes.
  • Let muffins cool in the pan for about 5 minutes and then turn out and place on a cooling rack. Enjoy!

Notes

Sourdough Discard: I feed my starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
Mini Muffins: This muffin recipe works great for mini muffins. Bake for 5 minutes at 400 degrees, then reduce the temperature to 325 degrees and bake for 10-12 minutes more.
Storage: Once muffins have cooled, store in a ziplock bag in the freezer. When you’d like to eat one, reheat in the microwave for 20-30 seconds or let sit at room temperature until thawed.
Keyword banana bread, banana muffins, chocolate banana bread, sourdough banana bread, sourdough muffins

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Amy1 Comment

Sourdough “Pizza Oven” Pizza

I am a big-time pizza lover. My whole family loves pizza and Friday night pizza has been on the rotation for many years. We love this recipe that we’ve been using in our regular oven, but recently we added an Ooni Koda pizza oven to our appliances. Even though it was quite the long wait (supply chain issues), we love the way this pizza oven cooks and everything that we pull out of it is top notch! Check out this naan bread I made that is one of our favorites. I decided to combine my love for sourdough everything with my love for pizza and have found the perfect sourdough pizza recipe for our family. I’ve made it a number of times and will continue using this recipe for years to come. It is delicious, the perfect chewy crust and makes the most delicious pizza. We are obsessed and it has revitalized our family pizza nights.

Type 00 Flour or Bread Flour?

Ooni gives instructions with their pizza oven to use a special Italian flour, “type 00.” Type 00 flour is known for making traditional Neapolitan-style pizza (the type of pizza this recipe is trying its best to mimic) and it historically gives a crispy, thin crust while being chewy at the same time. In Europe, flour is categorized by how finely ground it is, not by protein content (which is what we use in America to categorize our flour). You can buy type 00 flour used in Italian pizza crust in some stores (our local Kroger carries it now!) or on Amazon, but with a big family that gets a little expensive if you want to make pizza often. An option that I prefer is to use American bread flour with about 11-12% protein content. I use unbleached bread flour from my local mill that is finely ground. The combination of bread flour, a long rise, high hydration content and sourdough helps to soften the gluten and to produce a light and airy crust that mimics the type 00 flour.

Side by Side Comparison of Sourdough Pizza

I actually did a side-by-side comparison of this recipe using both bread flour and type 00 flour and guess what?! My family preferred the pizza made with the bread flour. I thought the difference was negligible between the two and both are good options for the pizza. They both had a light, airy crust thanks to the high hydration, which produced lots of air pockets and a beautiful rise. Both had good flavor from being refrigerated overnight and baked up the next day. If you’d like to save a little money, look for a bread flour with 11-12% protein content that is finely ground, and you will have a much more affordable way to make pizza night happen weekly in your pizza oven.

Sourdough Starter

I feed my sourdough starter usually once a day, sometimes twice depending on how often I’m baking. This recipe uses 100 grams of ripe sourdough starter. This can be discard from the last few days or starter that is at its peak point. If you want to make starter specifically for this recipe, take a teaspoon of starter and feed it 75 grams of flour, 75 grams of water. Stir it, cover it and wait for 6-8 hours for the starter to double in size. Then use it in this recipe for sourdough pizza.

Sample Schedule for Sourdough Pizza

Day 1

  • 8 AM Mix together the dough ingredients with a stand mixer/dough hook
  • 8:30 AM Bulk Rest – perform 1st fold
  • 9:00 AM Bulk Rest – perform 2nd fold
  • 9:30 AM Bulk Rest – perform 3rd fold
  • 10:00 AM Bulk Rest – perform 4th fold (at this point the dough should be strong and smooth)
  • 11:00 AM Cover the dough and place in the refrigerator overnight
Dough risen and ready to be separated and shaped into balls on day 2

Day 2

  • 8 AM Shape dough into balls, cover and rest at room temperature
  • 1 PM Check on dough, place in refrigerator until ready to bake 
  • 5 PM Preheat pizza oven
  • 5:30 PM Take dough out of refrigerator, shape into pizzas, top and bake
Dough shaped at 8 AM, rested and risen at room temperature, then stick in refrigerator until ready to assemble pizzas

Shaping the Balls of Sourdough Pizza Dough

The more you work with dough, the easier this will become. Don’t worry if it seems hard at first. It will turn out okay! To shape a ball of dough, pick it up in your hand and gently pull the dough together as you turn it in your hand, forming a ball. Then take the ball and tightly move it in a circular motion on the countertop to seal the ball. You should be left with a taught, round ball of dough. It will flatten as it rises, but this shaping process sets your pizza crust up for a successful rise in the oven.

How I pre-shape pizza dough

Working with Cold Dough

The process for making this pizza dough is two days but it is not a lot of hands-on time. Most of the work is done while the dough is resting. I don’t like to add extra flour to the dough while I’m working with it on the counter. Cold dough is easier to shape without extra flour. Once your dough has been shaped into balls, let it rise at room temperature for 5-6 hours. You will notice it expand and puff up. Once the dough has risen, stick it back in the refrigerator until ready to make the pizzas. Cold dough doesn’t stick as much to the pizza peel, especially with a sprinkle of cornmeal underneath it. Work quickly so it doesn’t warm up too much and your dough should slide right off the pizza peel or wooden cutting board.

Place dough in the refrigerator after it has rested and risen. Cold dough is much easier to work with when shaping/topping pizza.

Cornmeal and an Ooni Pizza Oven

I like to use cornmeal on the bottom of my pizzas. This is not necessarily traditional, but I have found cornmeal is the best way to provide a little friction between the wet dough and the pizza peel or cutting board. The friction makes it much easier to launch into the pizza oven. Be careful that you don’t use too much cornmeal because it can burn up in the pizza oven; you really just want a light dusting of cornmeal.

Too Many Toppings?

With this pizza recipe, it is possible to have too many toppings. Part of the beauty of this style of pizza is in the simplicity of the ingredients. This doesn’t mean you shouldn’t experiment. You should! Just be careful to not load your pizza up with too many toppings. It will make it difficult to get your pizza into the pizza oven without half of your pizza collapsing, giving you a melty/cheesy mess that will need to burn up before baking your next pizza—not that I have experienced this or anything 🙂

Launching and Baking Pizza In an Ooni Pizza Oven

The more you make the pizza, the better you will get at this step. I like to use a wooden cutting board to assemble my pizza on. Spread a little cornmeal and place the stretched dough on top of the cornmeal. Press the pizza into a circular shape and top with pizza sauce, chunks of mozzarella and any other toppings you’d like. Check that your pizza is not sticking to the board (if it is, lightly lift it off), and scoot the pizza toward the end of the board. Launch the pizza with a quick thrust of the board into the pizza oven. Do not stick your fingers into the oven! Have a pizza peel and a fork nearby. Once the pizza has cooked about 45 seconds and starts to look crispy, pull it out with the pizza peel, rotate it 180 degrees (one half turn) with the fork and bake for another 30-45 seconds until the crust is perfect.

Pizza Oven vs. Conventional Oven

This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe, though you may want to check out this one instead. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.

The top pizza was baked in an Ooni Pizza Oven. The bottom pizza was baked on a pizza stone in a conventional oven at 550 degrees.

Pizza Sauce for Sourdough Pizza

Neapolitan style pizza traditionally uses a fresh, non-cooked sauce. We prefer our pizza with a cooked sauce and the recipe I have listed is one of our favorites. It doesn’t take too long to make and can keep fresh in the fridge for a week or two. I like to make this sauce, cool it down and use it on our homemade pizza nights. A jarred sauce will work too, just find one that you love.

Why do I need to refrigerate the dough in this sourdough pizza? Can I skip this step and make it in one day?

The long fermentation time in the refrigerator helps the dough build flavor and softens the gluten in the dough which allows for lots of air pockets which means a light, airy and open pizza crust. Don’t skip this step!

What are the Best Pizza Topping Combinations in Sourdough Pizza?

Traditionally this Neapolitan-style pizza is made with a simple tomato sauce, chunks of mozzarella cheese and fresh basil. We love making a “white” pizza with a bit of olive oil, goat cheese, mozzarella, roasted garlic and adding a bit of arugula and balsamic vinegar on top after it bakes. Our kids love traditional pepperoni on this pizza dough too.

Can I use Sourdough Discard that is a few days old in this sourdough pizza?

Yes! Due to the long, slow rise, sourdough discard works great in this recipe. The older the discard, the more soudough flavor the crust will have.

Where Can I buy “type 00” flour?

I buy it online on Amazon and most recently I’ve found some at our local Kroger.

Can this Sourdough Pizza Recipe be made in one day?

It can, but it really tastes much better when it’s had time to ferment overnight in the refrigerator. The long rise breaks down the gluten making an amazing, tender, chewy & light pizza crust.

Pizza night has never been better with this sourdough pizza in an Ooni Pizza oven. Give it a try! I hope you’ll love it as much as we do.

Sourdough Pizza for a Pizza Oven

Chewy, tender and perfect Neapolitan-style sourdough pizza made for a pizza oven. This is the perfect pizza crust for family pizza night or to make when you are craving delicious pizza.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 20 mins
Total Time 1 d 17 mins
Course Main Course
Cuisine American, Italian
Servings 8 6-8 inch pizzas

Ingredients
  

Sourdough Pizza Crust

  • 100 grams ripe sourdough starter 100% hydration see recipe notes
  • 400 grams water room temperature
  • 575 grams bread flour see recipe notes
  • 65 grams whole wheat flour finely ground
  • 4 grams diastatic malt powder see recipe notes
  • 12 grams salt
  • 1/2 cup cornmeal reserved for sprinkling when shaping pizza

Pizza Toppings

  • 16 slices mozzarella cheese good quality
  • fresh basil torn
  • 2 cups pizza sauce recipe below works great
  • 1/2 cup parmesan cheese
  • other toppings as desired

Pizza Sauce

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 2 cloves garlic pressed/diced
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper chili pepper for spicy–up this if you want more spicy
  • 28 oz crushed tomatoes nothing else in it but tomato
  • 1 teaspoon sugar
  • 2-3 springs basil with stems/leaves on

Instructions
 

Sourdough Pizza Dough

    Day 1

    • To a stand mixer, add the ripe sourdough starter and water. Mix with your hands until mostly dissolved. Add the bread flour, whole wheat flour, diastatic malt powder and salt. Mix together with a dough whisk or spoon until a shaggy dough forms.
    • Using the dough hook on your stand mixer, mix the dough for 7-8 minutes until smooth. Alternatively you can knead the dough by hand for 8-10 minutes until smooth. Transfer the dough to a bowl or container.
    • Cover the bowl and allow the dough to rest for about 2-3 hours on the counter at room temperature (if your kitchen is warmer err on the side of 2 hours; colder err on the side of 3-4 hours).
    • During this bulk rest, perform a series of stretch and folds every half hour to continue developing the dough.
    • After the bulk rise, cover the dough and place in the refrigerator overnight for a long, slow rise.

    Day 2

    • Add a little olive oil to one or two baking dishes or pans with high edges.
    • Pull the dough out of the refrigerator and separate into 8 pieces, about 145-150 grams per piece. This will make about a 6-8 inch pizza. If you'd like to make larger pizzas, divide the dough into 4 balls about 290 grams a piece.
    • Use your fingers to shape the dough into 8 tight balls. Pinch the dough together into a ball shape and drag in a circular motion on your countertop to form a taught, tight ball. Place the dough ball into the prepared, lightly oiled pan. Repeat with the next dough ball, placing it apart from the first ball to allow room for the dough to rise. Continue this process until the dough balls have been shaped.
    • Cover the pans with plastic wrap and leave on the counter to rise for 4-6 hours (depending on the temperature in your kitchen). The dough will puff up a bit and flatten out to a disc-like shape.
    • Check on your dough after about 4 hours. If it has puffed and flattened considerably, move on to the next step. If not, give it a little more time to rise. At this point, the dough balls can be placed in the refrigerator to use later that day or the next day.

    Baking the Pizza

    • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) and place the dough in the refrigerator for at least 30 minutes while setting up the pizza toppings. This dough is easiest to work with chilled.
    • On a pizza peel or large wooden cutting board, sprinkle cornmeal to dust the board. The cornmeal provides the friction needed to Take one piece of dough and stretch it with your hands to form a circle. Place it on top of the cornmeal and continue working it around in a circle until you a 6-8 inch pizza shape.
    • Work quickly to top the pizza with about 2-3 Tablespoons pizza sauce. Tear the mozzarella into pieces and place pieces on top of the pizza dough. Tear the fresh basil and sprinkle with parmesan if desired. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
    • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
    • Repeat the process with the rest of your pizza dough, adding whatever toppings you desire and enjoy!

    Pizza Sauce

    • To a small saucepan add the butter, olive and garlic over medium heat. Sautee garlic until fragrant, about 3 minutes. Add the oregano, salt & pepper and sautee 1 more minute. Add the crushed tomatoes and stir.
    • Slice the onion in half and add to the sauce. Add two sprigs of fresh basil to the sauce. Simmer on low heat for about an hour until the sauce is reduced and concentrated. Remove the basil and onion. Season with a teaspoon of sugar and more salt if desired.
    • Remove to container and let cool before using on pizza dough. Sauce can be refrigerated for a week or two if desired.

    Notes

    Sourdough Starter: This recipe is based on 100% hydration sourdough starter (fed equal parts flour/water). You can use bubbly sourdough starter or sourdough discard for this recipe.
    Flour: Most recipes for Neapolitan-style pizza call for special Italian type 00 flour. Italian type 00 flour is difficult to come by in a typical U.S. grocery store but can be easily found on Amazon. If you are looking for a more cost-effective option, and the one I use most regularly, I’ve had very good results using bread flour with around a 12% protein content.
    Diastatic Malt Powder: This helps the pizza dough in its long rise and gives the dough a strong rise and a caramelized color crust. You can buy it on Amazon or check your local grocery. If you don’t have any on hand, leave it out.
    Oven: This pizza recipe works best for a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
    Keyword beginner sourdough, neapolitan style pizza, ooni koda, ooni pizza oven, sourdough pizza

    Rating: 1 out of 5.

    Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

    Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

    Amy1 Comment

    Chocolate Sourdough Zucchini Cake

    Chocolate, sourdough and zucchini. At first I wasn’t sure those three words belong together, but after making this chocolate sourdough zucchini cake on repeat…they do! After baking and sampling with dollops of the ethereal chocolate whipped cream, I kept coming back throughout the day for just one more nibble. I couldn’t stop after just one piece. This chocolate sourdough zucchini cake is rich with a deep chocolate flavor and has a perfectly moist crumb (thank you zucchini).Top it with chocolate whipped cream and it’s pretty much perfection.

    Jump to Chocolate Sourdough Zucchini Cake Recipe

    Sourdough Discard

    If you’ve followed my site for long, you know how much I love sourdough. I have many favorite sourdough recipes using sourdough starter. This Babka or my favorite no-knead bread are, well, favorites. This zucchini cake benefits from the leftover sourdough discard that I almost always have hanging out in the back of my fridge. I don’t like to waste the excess flour/water from feeding my sourdough starter. Instead I find ways to incorporate discard into baked goods. The older the discard (the longer it’s been sitting out), the stronger the sourdough flavor. I typically prefer a mild sourdough flavor in sweet baked goods, like this sourdough blueberry crumb cake or these brown butter sourdough chocolate chip cookies. I don’t mind as strong of a flavor in these discard rolls or these amazing sourdough pretzel bites. Whatever your preference, this is the perfect cake to add some sourdough discard. It is moist, fluffy and delicious.

    Zucchini

    We love zucchini at our house. I make this favorite zucchini bread often and we love sautéd zucchini as a side for our dinner many weeknights. When we want to use zucchini in a dessert, though, this chocolate sourdough zucchini cake is it. I love that this recipe has you shred the zucchini and immediately toss it into the batter—no squeezing out excess water required. It definitely makes it super quick to throw together. And don’t worry, zucchini is the perfect vehicle to increase the moistness of the cake. If you shred it finely on a box grater, you (or your picky eaters) won’t even know it’s there. Promise!

    Chocolate Whipped Cream

    Whipped cream is my favorite in all forms, but this chocolate whipped cream topping takes it up a notch. While this chocolate zucchini cake can definitely stand on its own, the chocolate whipped cream is absolutely amazing. It is the perfect deep chocolate flavor, not too sweet and so good you won’t mind the extra step of pulling out the beaters and licking them clean! We love to top each slice of cake with a scoop of chocolate whipped cream for an extra decadent bite.

    9 by 13 pan

    My favorite pan to bake this zucchini cake in is a 9 by 13 pan. I love this USA pan (affiliate link), because it is non-stick and bakes the cake so evenly. I typically like to bake desserts in smaller pans (too tempting!), but this one is worth the larger pan. It is perfect for a crowd and I can even trick myself into thinking this is healthy…it’s mostly vegetable, right?!

    If you’re looking for the perfect way to use up zucchini and sourdough discard, this chocolate sourdough zucchini cake is it. Perfect to serve at a family gathering or just for fun, it is worth picking up some zucchini and starting up your sourdough starter again just for this cake. Chocolate sourdough zucchini heaven!

    Chocolate Sourdough Zucchini Cake

    Frequently Asked Questions

    What can I substitute for sourdough discard?

    If you want to make this recipe without sourdough discard, you can increase the flour to 1 1/2 cups and increase the buttermilk to 3/4 cup.

    Can this sourdough zucchini cake be made in a smaller pan?

    Yes. This recipe works well in an 8 by 8 pan, (affiliate link). Just cut the ingredients in half and bake at the same temperature. Check for readiness of the zucchini cake a few minutes early. The smaller size may bake a bit quicker.

    Should I squeeze out the liquid from my zucchini?

    Some recipes call for squeezing out the excess liquid and water in zucchini, like this zucchini bread. Zucchini has a very high water content (over 90%) which can affect the texture of some baked goods if not squeezed dry. This is a very moist zucchini cake and one of the benefits of it is not having to wring dry the shredded zucchini (though you can if you want to).

    What are the best recipes to use sourdough discard?

    Sourdough discard (the byproduct of sourdough starter) can be used in small quantities in most baked goods. I don’t like to waste food or discard, so I add it to many of my recipes. Some of my favorite discard recipes are these sourdough discard rolls or pretzel bites. This sourdough discard blueberry crumb cake is delicious too. It’s so easy to add some discard to pancakes or waffles for breakfast. Sourdough discard works especially well in these sourdough cheddar biscuits with a nice hearty soup.

    Chocolate Sourdough Zucchini Cake

    Amy
    Chocolate sourdough zucchini cake is rich with a deep chocolate flavor, perfectly moist crumb and topped with a downright delicious chocolate whipped cream. The perfect cake for a party or family gathering.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Course Dessert
    Cuisine American
    Servings 1 9 by 13 cake

    Ingredients
      

    Chocolate Sourdough Zucchini Cake

    • 2 large eggs
    • 1/2 cup buttermilk see recipe notes
    • 1/2 cup vegetable oil or any neutral flavored oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup sourdough discard see recipe notes
    • 1 Tablespoon vanilla extract
    • 1 cup all purpose flour about 5 oz
    • 1/2 cup cocoa powder
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 cups finely shredded zucchini

    Chocolate Whipped Cream Topping

    • 1 cup heavy whipping cream
    • 1/4 cup cocoa powder
    • 1/4 cup powdered sugar
    • 1/2 teaspoon vanilla extract

    Instructions
     

    Chocolate Sourdough Zucchini Cake

    • Preheat the oven to 350 degrees and prepare a 9 by 13 pan, affiliate link, by spraying with non-stick cooking spray.
    • Finely shred the zucchini on a box grater until you have 2 cups of shredded zucchini. Set aside.
    • In a large bowl, whisk together the eggs. Add the buttermilk, oil and granulated sugar. Whisk to combine. Pour in the sourdough discard and vanilla extract. Whisk until completely incorporated and smooth.
    • In a small bowl, use a fork to incorporate the flour, cocoa powder, salt, baking soda and baking powder. Fluff with a fork until completely combined.
    • Pour the dry ingredients on top of the liquid ingredients and mix together with a wooden spoon or spatula. Add the shredded zucchini and mix together until just incorporated.
    • Pour the batter into the prepared pan and bake for about 30 minutes. Stick a knife or toothpick in the middle of the cake to check for doneness. The cake will be very moist, rise and spring back lightly when touched with your finger. Once baked through, allow the cake to cool.

    Chocolate Whipped Cream topping

    • Using wire beaters, whip together the heavy cream, cocoa powder and powdered sugar until thick and creamy. Add the vanilla extract and mix until incorporated. Dollop on top of each slice of cake.

    Notes

    Buttermilk Substitution: Mix together 1/4 cup sour cream with 1/4 cup milk and replace for the buttermilk if you don’t have it on hand.
    Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard.
    Flour: When I measure flour, my 1 cup weighs about 5.3 ounces.
    Keyword beginner sourdough, chocolate cake, chocolate zucchini, sourdough discard, sourdough zucchini cake,, zucchini cake

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    Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

    Amy3 Comments

    Sourdough Carrot Cake Loaf

    Something about this time of year with the warmer weather, flowers pushing their way out of the ground and birds singing in the trees makes me want to pull out my pans and whip up a loaf of quick bread. I have some delicious recipes on my site; this sourdough zucchini bread, gingerbread snack cake and this delicious applesauce bread, not to mention some favorite muffin recipes. But springtime and Easter season have me eyeing carrots and dreaming about a nice slice of carrot bread. Last year I made these carrot cake muffins for our Easter dessert. This year, I decided to mix in some of my sourdough discard to make a loaf of carrot cake bread and let me tell you, it is delicious!

    Jump to Sourdough Carrot Cake Loaf Recipe

    Shredding the Carrots

    One of the biggest tips about this carrot cake: please do not use the shortcut of “pre-shredded” carrots at the grocery store. I have made this mistake before and the bread just doesn’t have the same texture. Pre-shredded carrots get all crunchy and don’t melt into the bread like freshly-shredded carrots do. The best carrots for this recipe are traditional, large and long carrots. You can also use baby carrots in a pinch. Shred your own carrots, please! I use a food processor (affiliate link) to make quick work of the carrots, but you could also use a cheese grater for good results. The carrots melt into the quick bread, giving it beautiful pops of orange and delicious flavor.

    Sourdough Discard

    Not all sourdough discard is created equal. Some discard might have been sitting around in your fridge for a week or two and some is only a day or two old. I prefer to use a “young” discard because it isn’t quite as strong as an older discard. I like a light sourdough flavor instead of a strong flavor in my carrot loaf. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.

    Mixing the Loaf

    Don’t let the long list of ingredients scare you off. This bread is super quick and will come together in just a few minutes. The hardest part is shredding up the carrots (and that isn’t very hard). Whisk together the dry ingredients in a bowl with the spices. Add the carrots and mix until the carrots are lightly floured. To a liquid measuring cup (affiliate link…I use it almost daily and it’s my favorite), mix together the sourdough discard, vegetable oil, yogurt, eggs and vanilla extract. Slowly add the liquid ingredients to the dry ingredients and mix until just combined. 

    Baking Tips

    One of my favorite tips when baking quick breads is to keep the heat high for the first few minutes of baking and then reduce the temperature. This activates the rising agents and gives the bread a nicely domed top. I also like using a 9 by 5 pan (affiliate link) for this bread, though it would probably work in an 8.5 by 4.5 pan too (just be careful not to overfill it).

    Cream Cheese Icing

    This sourdough discard carrot loaf is amazing without any cream cheese icing, and you can definitely serve it that way. However, I love cream cheese icing that just gives a hint of cream cheese but isn’t overpoweringly “cream cheesy.” This icing fits the bill. It is rich, buttery and has just a hint of cream cheese flavor that pairs beautifully with the carrots and spices in this loaf. If you’re looking for a little extra luxurious taste, whip up this cream cheese icing and top the loaf with it. The carrot loaf with the icing puts this recipe dangerously into the “yearly family tradition” category. It is that good. 

    Sourdough Carrot Cake Loaf would make the perfect addition to your Easter spread. We also love it for a spring dessert or an afternoon snack. It looks delicious, tastes divine and is just all around a yummy bake. I hope you love it as much as we do!

    Sourdough Carrot Cake Loaf

    A delicious loaf of spiced, carrot-flavored quick bread made with sourdough discard and perfect for any carrot-cake lovers. The creamy topping adds a delicious sweetness to this moist carrot cake loaf.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Course Bread, Dessert, Snack
    Cuisine American
    Servings 1 9 by 5 loaf

    Ingredients
      

    Carrot Cake Loaf

    • 1 1/2 cups carrots, shredded see recipe note
    • 1 1/2 cups all purpose flour
    • 1 cup brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon nutmeg
    • 1/2 cup sourdough discard see recipe note
    • 1/3 cup vegetable oil any neutral flavored oil works
    • 5 Tablespoons plain yogurt sour cream can be substituted in a pinch
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3/4 cup chopped nuts or dried fruit optional

    Cream Cheese Topping

    • 4 Tablespoons unsalted butter softened
    • 1 oz cream cheese softened
    • 1 cup powdered sugar
    • 1-2 Tablespoons heavy cream as needed
    • 1/2 teaspoon vanilla extract
    • pinch of salt

    Instructions
     

    Carrot Cake Loaf

    • Preheat oven to 425 degrees.
    • Shred the carrots in a food processor (affiliate link) or grate them on a box grater. Set aside.
    • To a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Add the shredded carrots and mix with a spoon to combine.
    • To a large measuring cup (affiliate link and my favorite), whisk together the liquid ingredients: sourdough discard, vegetable oil, plain yogurt, eggs and vanilla extract.
    • Pour the liquid mixture on top of the flour/carrot mixture and gently stir to combine. Add 3/4 cup chopped fruit, nuts or a combination of both if desired.
    • Line a 9 by 5 loaf pan with parchment paper or use a good quality non-stick loaf pan (affiliate link).
    • Spread the carrot cake loaf batter into the prepared pan. Bake for 10 minutes at 425 degrees. Then reduce the temperature to 350 degrees and continue baking for 45-50 minutes. Insert a toothpick or sharp knife in the center to check for doneness. If it comes out "clean" with no crumbs, it is ready. If it comes out wet, let it bake for another few minutes and check again.
    • While the loaf cools, prepare the cream cheese topping.

    Cream Cheese Topping

    • To a small bowl, whip the unsalted butter and cream cheese together until light and fluffy. Add the powdered sugar and a tablespoon of heavy cream. Whip together. Add the vanilla extract and a pinch of salt. Continue whipping until light and fluffy. Add a little more heavy cream as needed if the topping is too thick.
    • Spread the cream cheese topping on the cooled loaf and enjoy!

    Notes

    Carrots: The best carrots for this recipe are traditional, large and long carrots. Peel and grate them (or use a food processor) for best results. You can also use baby carrots. I do not recommend pre-shredded carrots which you can buy at the grocery store. They do not hold the moisture needed for this recipe and don’t melt into the loaf as well.
    Sourdough Discard: I prefer to use fresh sourdough discard (or even young sourdough starter) in this recipe. I find it doesn’t give an overpowering “sour” aftertaste to the finished loaf. If you want more sour flavor, use discard that has been sitting longer in your fridge.
    Keyword beginner sourdough, carrot cake, carrot cake loaf, quick bread, sourdough discard

    Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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    Amy3 Comments

    Sourdough Blueberry Crumb Cake

    My family has shopped at Costco since I was a child. I was actually brought home from the hospital to Kirkland, Washington (Costco’s headquarters city) where my parents lived at the time. That name may sound familiar to you if you’ve shopped at Costco, because Kirkland is the “Costco” store brand. My grandma used to buy us Costco muffins (you know those giant muffins that are more like cake than muffin?!) and I would always, always pick blueberry. I love the taste of the tart blueberries mixed with a sweet muffin. The minute I cut into this sourdough blueberry crumb cake I had a childhood flashback to those Costco muffins. This cake is thick and full of blueberries. It also has considerably less sugar than a Costco muffin and is jam-packed with tart blueberries. The crumb topping takes it over the top and had me coming back for “tastes” throughout the day. If you are also a fan of blueberry muffins, you’ve got to try this sourdough blueberry crumb cake.

    Jump to Sourdough Blueberry Crumb Cake Recipe

    Sourdough Discard or Sourdough Starter?

    If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and breads to put it into. The sourdough discard enhances the flavor and creates less kitchen waste. Not all sourdough discard is created equal, though. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard.

    Fresh or Frozen Blueberries?

    My local Kroger had a great deal on blueberries this past week, so I used fresh blueberries in this sourdough blueberry crumb cake. The fresh blueberries gave this crumb cake delicious flavor. If you can, I recommend using fresh blueberries. If fresh isn’t not an option, you can use frozen blueberries. Truthfully I don’t always have fresh blueberries on hand and more often than not have a bag of frozen berries available. Toss the frozen blueberries in 1-2 teaspoons of flour, lightly coating them before stirring the berries into the cake mixture. This helps so they don’t all fall to the bottom of the cake and will be more evenly dispersed throughout. I’ve made this sourdough blueberry crumb cake with fresh and frozen blueberries and it’s delicious both times. The frozen blueberry cake did take a little more time to bake, so be prepared to add on 5-10 minutes of bake time if you use frozen blueberries.

    Blueberry Crumb Topping

    One of the things that sets this cake apart is the delicious crumb topping. Melt the butter, add in the dry ingredients and mix together with a spoon until you get a thick and crumbly topping. Use your fingers to sprinkle the crumb topping all over the top of the cake. I also like to dot the top of the cake with a few more fresh blueberries, pressing them in between pieces of crumb topping so that there is blueberry in every bite. Once this crumb topping is baked up, it makes the perfect sweet, crumbly crust. My four year old could be found sneaking pieces of crumb topping all. day. long. And I don’t blame him. It is GOOD!

    Baking the Sourdough Blueberry Crumb Cake

    Sourdough blueberry crumb cake takes a little over an hour to bake. It bakes up nice and tall and can be cut into 16 good sized pieces. Preheat the oven to 350 degrees and bake the crumb cake for a little over an hour. I like to check on the cake after about 55 minutes (oven temperatures can vary). If the cake is jiggly in the middle, keep baking for another 10 minutes. I’ve found that my cake needs about 65-75 minutes to bake all the way through. If you are using frozen blueberries it may take a little bit longer than if using fresh blueberries.

    I love this sourdough blueberry crumb cake. It is not overly sweet (you can add a little more sugar if you want a sweeter cake) and the blueberry really shines through. The cake rises beautifully and would be perfect for a family brunch, to pull out as a special after-school snack or even to drink with a cup of tea on a snowy day. If you are a blueberry muffin lover like me, add this recipe to your “to-make” list. It’s delicious.

    Sourdough Blueberry Crumb Cake

    Sourdough blueberry crumb cake is a lightly sweetened cake made with sourdough discard, studded with sweet blueberries and topped with a sweet crumb topping. Perfect for breakfast, brunch or a snack, this crumb cake is delicious!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 5 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 16 slices

    Ingredients
      

    Crumb Topping

    • 6 Tablespoons unsalted butter melted
    • 1/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon cornstarch
    • 1/2 teaspoon salt
    • 1 cup all purpose flour

    Sourdough Blueberry Cake

    • 1.5 cups all purpose flour
    • 1 Tablespoon cornstarch
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 Tablespoons unsalted butter softened
    • 2/3 cup granulated sugar
    • 1 egg
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 3/4 cup sourdough discard or bubbly sourdough starter
    • 1/2 cup buttermilk see recipe notes for substitutions
    • 2.5 cups fresh blueberries see recipe note for frozen blueberries

    Instructions
     

    Crumb Topping

    • Melt 6 Tablespoons of butter. Add the sugar, vanilla, cornstarch, salt and flour. Mix together until it forms a moist, crumbly topping. Set aside the crumb topping for later.

    Sourdough Blueberry Cake

    • Preheat oven to 350 degrees.
    • To a small bowl, add the flour, cornstarch, baking soda, salt and baking powder. Fluff together with a fork. Set aside.
    • Using a stand mixer or a handheld mixer, mix together the softened butter and granulated sugar until light and creamy.
    • Add the egg, egg yolk and vanilla. Mix again, scraping the sides and bottom as needed until fully incorporated, light and fluffy.
    • Pour ¾ cup sourdough discard (direct from the fridge or use ripe sourdough starter) and add to the bowl. Mix together.
    • Add the flour mixture and mix until just incorporated. Pour in the buttermilk and mix until smooth.
    • Add 2 cups of fresh blueberries (reserving ½ cup for topping) to the batter and stir lightly to combine. See recipe note if using fresh blueberries.
    • Line an 8 by 8 pan (my favorite, affiliate link) with parchment paper. Pour blueberry cake mixture into the pan and spread evenly.
    • Sprinkle the crumb mixture on top of the cake, spreading it evenly and breaking up clumps with your fingers as you go. Dot the top with the reserved ½ cup of blueberries.
    • Bake the cake for 60-75 minutes until baked through. Once the cake has stopped jiggling in the middle, take a sharp knife and stick it straight in the middle of the cake. If it has batter on it, continue baking a few more minutes. If it comes out clean, the cake is finished baking.
    • Cool and slice to serve. The cake stores well at room temperature for a day or two or can be frozen for longer storage.

    Notes

    Buttermilk: If you don’t have buttermilk on hand, you can substitute 1/4 cup milk mixed with 1/4 cup sour cream.
    Blueberries: Fresh blueberries are best for this recipe, but frozen blueberries work too in a pinch. If using frozen blueberries, toss them in 1-2 teaspoons of flour and then gently stir into the batter. This helps the blueberries spread throughout the cake and not sink to the bottom. Using frozen blueberries may also increase the baking time about 10 minutes. 
    Keyword blueberry, crumb cake, snack cake

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    Amy6 Comments

    Gingerbread Snack Cake with Sourdough Discard

    Gingerbread has always been one of my favorite holiday flavors. As a kid living in Europe with my family, I grew up going to German Christmas markets: stalls filled with nutcrackers, handmade trinkets and intricately iced “Lebkuchen” (gingerbread). I was always intrigued by the sweet and spicy smell and the delicious flavor. This sourdough gingerbread cake evokes so many of those Christmas childhood memories and will make your whole house smell like Christmas. It is a soft and tender crumb, jam-packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard. My kids especially love this sourdough gingerbread snack cake and always ask for extra whipped cream. It takes me back to my childhood Christmas memories and is the perfect snack cake to eat all winter long.

    Jump to Gingerbread Snack Cake with Sourdough Discard Recipe

    Sourdough Discard in Gingerbread Cake

    A word of warning: not all sourdough discard is created equal, age makes a difference. The discard that has been sitting in my fridge for a week or two gives a lot more “tang” to this cake. For some recipes you will want to taste that sourdough flavor. For this recipe, I prefer to use sourdough discard that is only a day or two old, so it cuts down on the tang. My family didn’t even know there was sourdough in this recipe. You can also use bubbly sourdough starter if you want in this gingerbread snack cake and it should work well. If you want to taste the tangy sourdough along with the gingerbread spices, go ahead and use up that 2 week old discard from your fridge. It will still taste delicious.

    Blackstrap Molasses

    Molasses is made out of sugar cane, and it is categorized depending on how many times the sugar cane syrup has been boiled and then extracted. The first boiling/extracting is light molasses. Second boiling/extracting is dark molasses and third boiling/extracting produces Blackstrap molasses (affiliate link). It is the most concentrated molasses and has a bittersweet flavor on its own. Typically you will find the “light” molasses in a regular grocery store. Health food stores and some grocery stores will often carry blackstrap molasses due to the concentrated nutrients found in it. In this cake, I love the flavor the blackstrap molasses brings when combined with the sugars. It gives a depth of delicious molasses flavor that pairs so nicely with the spices. If you don’t have blackstrap molasses on hand, you can substitute it for regular molasses (it just might not have as “punchy” of a flavor).

    Mix together hot water and molasses before pouring it into the cake.

    A Few Gingerbread Snack Cake Tips:

    1. The first step in making this gingerbread snack cake is to mix very hot (nearly boiling) water with the molasses. This helps break down the sugars in the molasses and lets it fully incorporate into the cake batter. 
    2. I use one bowl for this gingerbread snack cake. I add my spices directly to the center of the bowl and mix them in before adding in the sourdough discard and flour. I like to go with “less cleanup”, and with four kids, we always have a lot of dishes. You can find some of my other favorite one-bowl recipes: here, here and here.
    3. I like to bake this cake at 400 degrees for the first ten minutes and then reduce the temperature and continue the bake. This hot temperature activates the baking powder in the cake, giving it a beautiful domed top. 

    Deep Gingerbread/Molasses Flavor

    If you really want the deep gingerbread flavor, this cake needs to cool completely before serving. As the cake cools, the flavors bloom and turn into the perfect mix of molasses/gingerbread heaven. If I am making this cake for my family, we will often snack on a piece fresh out of the oven…and then wait for it to cool and have another slice. We like to top it with whipped cream (fresh is best, but we don’t always have heavy whipping cream on hand), and it is just delicious. I hope you enjoy it too!

    Gingerbread Snack Cake with Sourdough Discard

    A soft and tender crumb, jam packed with gingerbread/molasses flavor and uses up a bunch of sourdough discard: the perfect Christmas snack cake.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Dessert, Snack
    Cuisine American
    Servings 1 cake

    Ingredients
      

    • 1/3 cup very hot water
    • 1/3 cup blackstrap molasses can substitute regular molasses
    • 2/3 cup light brown sugar can also use dark brown
    • 3 Tablespoons granulated sugar
    • 1/3 cup vegetable oil any neutral flavored oil works
    • 1 egg
    • 1/4 cup plain greek yogurt
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 3/4 cup sourdough discard see note
    • 1 cup all purpose flour

    Instructions
     

    • Preheat the oven to 400 degrees. Lightly coat an 8 by 8 pan with cooking spray or a parchment sling.
    • To a liquid measuring cup, add 1/3 cup water. Microwave it until very hot or almost boiling. You can also do this on the stovetop. Add the molasses to the hot water and mix together. Set aside.
    • To a medium-sized bowl, add brown sugar, granulated sugar and oil. Mix together with a wooden spoon. Add the egg and mix.
    • Add the molasses/water mixture, mixing as your pour it in (this helps temper the egg if the molasses mixture is still very hot). Continue mixing until completely incorporated.
    • Add the salt, baking soda, baking powder, cinnamon, ginger and cloves directly to the middle of the bowl and mix together, taking care not to splash any of it out of the bowl.
    • Add the greek yogurt and sourdough discard. Mix together. Then add the flour and mix until just combined.
    • Pour the mixture into your greased pan and bake at 400 degrees for 10 minutes.
    • After 10 minutes, reduce the oven temperature to 350 degrees and bake for another 30-40 minutes until the center is no longer jiggly and a toothpick inserted in the center comes out clean.
    • Allow to cool before serving. This gingerbread snack cake deepens in flavor as it cools. Serve with a sprinkling of powdered sugar or fresh whipped cream. Enjoy!

    Notes

    Not all sourdough discard is created equal. For best results, use discard that is only a few days old at the most. You can also substitute ripe, bubbly sourdough starter for the discard in this recipe.
    Keyword gingerbread, sourdough

    Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

    Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

    Amy4 Comments

    Pretzel Bites with Sourdough Discard

    You guys know how much I love sourdough, right? It is one of my favorite things to bake with. I love the smell of fresh yeast, the light tang of the dough and the quality of the bread. I also love developing and baking recipes with my sourdough discard. It’s the perfect way to boost the flavor in a roll, biscuit or even pancakes and waffles. These sourdough discard pretzel bites are the best of the best when it comes to sourdough baking. They are light, fluffy and use up some of that discard lurking in the back of your fridge. Come on…I know it’s back there…just waiting for the perfect recipe to be used in. This is it!

    Jump Directly to Pretzel Bites with Sourdough Discard Recipe

    Why Use Sourdough Discard in Pretzel Bites? 

    I am not a fan of food waste. I try to find uses for almost everything in my kitchen, and I enjoy meal planning to use up all the random veggies I have at the end of the week. This same thought process goes for sourdough discard. I love that this recipe helps me do my part in decreasing food waste by utilizing the sourdough discard. Truthfully, I keep discard in my fridge just so I can make this recipe—it is that good! If you don’t have discard in your fridge, go ahead and sub fresh sourdough starter. It will work too. 

    This recipe can be kneaded by hand or in a stand mixer

    Instant Yeast Helps the Pretzel Dough Rise

    Discard in this recipe refers to refrigerated sourdough culture that is past its prime and over-ripe. it won’t have the same properties as a fresh, young, bubbly leaven (or sourdough starter). The cultures are often sluggish and do not produce the same rise as a bubbly starter would. Because of this, the pretzel dough benefits from the addition of instant yeast (affiliate link: I buy my yeast at my local mill, so look around to price check ). I love instant yeast for its fool-proof nature, but if you only have active dry, that’s okay too. Just proof it with a little warm water and sugar, wait 5 minutes and you should be good to go. The instant yeast gives the dough a quick rise while the sourdough discard gives a slight depth of flavor to the pretzel bites.

    Baking Soda Wash

    One of the unique things about these sourdough pretzel bites is the baking soda wash that is applied to the pretzels before baking in the oven. This gives the pretzels a golden brown, crunchy exterior with a soft, chewy middle that is just delicious. The baking soda wash is so simple and perfect for those little fingers that want to help you in the kitchen. Heat up ½ cup of water in the microwave until very hot (almost boiling but not quite). Add in a Tablespoon of baking soda (watch for the mixture to fizz up). Stir vigorously until the baking soda is completely combined with the water. Then brush the mixture using a pastry brush (affiliate link) onto each pretzel bite. Let the pretzel bites rise for 10-15 minutes while the oven preheats and then bake to perfection.

    Brush on that Butter and Top or Dip to Perfection

    Don’t skip over this step when making these sourdough discard pretzel bites. Keep on brushing the melted butter on top of the hot pretzel bites until it is all used up. The butter helps the toppings adhere and gives a delicious flavor to the pretzel bites. It’s worth it. Promise. Once the pretzels are fully covered in butter and toppings, enjoy them hot. They definitely do taste best eaten right away. We also like dipping them in cheese sauce or this yummy honey mustard sauce: 

    • Dipping sauce: 2 Tablespoons mayonnaise, 2 Tablespoons Dijon mustard and 2 Tablespoons honey

    Perfect Recipe to Bake with Kids

    If you’re looking for a particularly kid-friendly recipe, this one is it. You can mix up the dough with your child or ahead of time and then after the dough’s first rise, let them help you roll the pretzels into logs, cut them up into bites and brush with the baking soda mixture. Kids can be so hands-on in this recipe and they love brushing the tops of the pretzels with melted butter and toppings at the end…not to mention eating them! Definitely check this recipe out if you are looking for a fun afternoon baking with your kids.

    Double the Recipe to Make a Batch of Pretzels Too

    While I am partial to the pretzel bites, this dough does make delicious pretzels too. My kids seem to love shaping the pretzels and playing with the dough, so I often double this recipe and shape half into pretzel bites and let them shape the other half into pretzels. Cut the dough into 8 pieces. Roll each piece and shape into a U. Fold over, twist around and then bring the ends down and pinch into the bottom part of the dough (see pictures for visual). Brush with the baking soda wash, bake for 9 minutes at 500 degrees, brush with melted butter and toppings and you have some delicious sourdough discard pretzels. These pretzel are yummy and fun for kids to make, though I really am partial to the pretzel bites; the perfect chewy, “pillowy” goodness in one bite.

    Sourdough Pretzel Bites Make the Perfect Snack

    Sourdough discard pretzel bites are the perfect snack. They are small, perfect to feed a crowd and absolutely delicious. I love how easy these are to customize so everyone can enjoy their perfect pretzel bite. Go find that sourdough discard in the back of your fridge and enjoy an ethereal soft, crispy sourdough discard pretzel bite. Yum!

    Pretzel Bites with Sourdough Discard

    Crispy, chewy and delicious pretzel bites made with sourdough discard. Perfect for a crowd or a snack. Top with your favorite toppings and enjoy!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    Course Snack
    Cuisine American
    Servings 32 pretzel bites

    Ingredients
      

    Pretzel Dough

    • 1/2 cup sourdough discard or bubbly sourdough starter, 145 grams
    • 3/4 cup lukewarm water 175 grams
    • 1 teaspoon granulated sugar 5 grams
    • 2 teaspoons instant yeast 7 grams
    • 1 teaspoon salt 5 grams
    • 2 cups all purpose flour* 285 grams, plus more for rolling

    Baking Soda Wash

    • 1/2 cup hot water
    • 1 Tablespoon baking soda

    Toppings

    • 4 Tablespoons unsalted butter melted
    • 2 teaspoons salt for topping
    • 1/4 cup parmesan cheese if desired
    • 1/4 cup cinnamon sugar if desired

    Instructions
     

    • To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
    • Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
    • Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
    • Line a baking sheet with parchment paper.
    • Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
    • Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
    • Heat ½ cup of water in the microwave until almost boiling. Add 1 Tablespoon of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
    • Using a pastry brush, brush each pretzel bite with the baking soda/water mixture.
    • Preheat the oven to 500 degrees. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
    • Bake the pretzel bites for about 8 minutes until crisp and lightly brown on the outside.
    • While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
    • As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
    • Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.

    Notes

    *Flour: You may need more or less flour than called for in this recipe depending on the percentage of flour and water your sourdough discard has. Check for readiness of the dough by rolling the dough into a ball in your fingertips. If it forms a ball with just a little sticky residue on your fingers, you can stop adding flour. If it is very sticky, add a little more flour about a Tablespoon at a time.
    Substitutions: Bubbly sourdough starter can be substituted for sourdough discard. Alternatively, if you don’t have sourdough discard on hand, the discard can be omitted and you can increase the flour to 2 1/3 cups the water to 1 cup of water in the recipe. Keep the other ingredients the same.
     
    Keyword pretzel bites, pretzels,

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    Amy8 Comments

    The Best Zucchini Bread with Sourdough Discard

    I had big dreams this year of planting a large beautiful garden and watching it grow all summer long. This did not happen. My big beautiful garden did not grow very well this summer (thank you bunnies, weird weather and a somewhat last-minute long-distance road trip that kept me from tending to the garden much throughout the summer). I was hoping for big, beautiful zucchini to sautee as a side to any meal, turn into our favorite zucchini boats or make many loaves of this amazing zucchini bread. This zucchini bread is light, tender, fluffy and uses up some of the sourdough discard that I always seem to have lurking in the back of my fridge. Lucky for me, my local farmers market and grocery store carry lots of zucchini this time of year.

    Jump Ahead to The Best Zucchini Bread Recipe

    Sourdough Discard in Zucchini Bread

    If you have zucchini coming out your ears and sourdough discard taking over your fridge, this recipe is for you! I love using sourdough discard in recipes, not only for the little tang it gives but also because I’m not a fan of wasting food. This recipe uses ½ cup of sourdough discard directly from your fridge (you can also use bubbly sourdough starter) and it enhances the flavor of this delicious zucchini bread. If you don’t have sourdough starter, don’t worry. You can still make an awesome loaf of zucchini bread: Omit the sourdough starter. Add 2 cups of flour instead of 1 2/3 cups and 1/4 cup of milk to the batter. That’s it. I made both recipes side by side (pictured above) and both were delicious. You don’t need sourdough starter to make this delicious loaf, but if you have it on hand, it is the perfect way to use up some of your sourdough discard.

    Wringing Out the Zucchini 

    Did you know that 1 cup of chopped zucchini is made up of 90% water? Because of this high water content, it’s important to wring out the zucchini a bit before adding it to the recipe. The pictures below show the easy way I do this. Take a box grater, shred the zucchini and then use a paper towel to wring the zucchini. I give it about three squeezes over my sink and call it good. This little extra step will help your zucchini bread to turn out perfectly moist and delicious.

    Baking Temperature and Time

    One of the tricks I’ve learned over the years I’ve been baking is to bake quickbreads, like zucchini bread, at a high temperature for the first 10 minutes and then reduce the temperature to finish the longer bake time. The high heat helps activate the baking powder giving a nice lift and rounded dome shape to your loaf of zucchini bread. This zucchini bread takes about an hour to bake. I like to stick a knife or toothpick in the center to see if it’s completely baked all the way through. Depending on the temperature of your oven it may need more or less time.

    Quick Mix. Long Bake. Delicious Zucchini Bread

    Whatever way you slice it, this zucchini bread is delicious. It is tender, moist and perfect to gift this time of year. It is my kids’ favorite way to eat zucchini. They do eat other preparations of zucchini, though maybe not as willingly. If I only had to make one zucchini bread recipe for the rest of my life, this would be the one. It is that good! I hope you enjoy it too.

    The Best Zucchini Bread with Sourdough Discard

    Amy
    Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Course Bread, Snack
    Cuisine American
    Servings 1 loaf of zucchini bread

    Ingredients
      

    • 1 lb zucchini
    • 1 2/3 cups all purpose flour
    • 1 1/4 cups granulated sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon allspice
    • 1/2 cup sourdough discard
    • 2 eggs
    • 1/3 cup vegetable oil
    • 5 Tablespoons Greek Yogurt (sour cream can be substituted in a pinch)

    Instructions
     

    • Preheat oven to 425 degrees Fahrenheit and line an 8.5 by 4.5 loaf pan (you can also use a 9 by 5 loaf pan) with parchment paper.
    • Wash 1 lb of zucchini and chop off the ends. Use a box grater (affiliate link) to shred the zucchini. Grab a sheet or two of paper towel. Add the shredded zucchini to the middle of the paper towel and wrap the zucchini up to form a ball. Squeeze the paper-towel ball of zucchini over the sink 2-3 times to wring most of the water out of the zucchini. Continue this process until you have 1 ½ cups of shredded zucchini.
    • To a bowl, add the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.
    • In a liquid measuring cup, measure out ½ cup of sourdough starter. Add the eggs, vegetable oil and greek yogurt. Stir well to combine.
    • Add the liquids to the dry ingredients. Mix together with a fork or spoon until just combined (over-mixing will result in tough zucchini bread and nobody wants that).
    • Pour the zucchini bread batter into the prepared loaf pan and bake for 10 minutes at 425 degrees. This helps ensure a nicely domed loaf of bread.
    • After 10 minutes reduce the temperature to 350 degree Fahrenheit. Bake for 45-55 minutes. Insert a toothpick or sharp knife into the center of the bread to check if it is ready. If it comes out clean with no streaks of batter, it is ready! If it has streaks of wet batter, bake it a little longer and check again.
    • Allow the zucchini loaf to cool for 10 minutes before removing from the loaf pans. Move the loaf to a cooling rack and cool completely before digging in. Enjoy!

    Notes

    To make an absolutely amazing loaf of zucchini bread without the sourdough discard, omit the sourdough discard. Increase the all purpose flour to 2 cups. Add ¼ of milk  to the liquid ingredients before mixing with the batter.
     

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    Amy6 Comments

    Dehydrating Sourdough starter: Long-Term Storage

    I love baking in general but sourdough has a special place in my heart. I have spent countless hours researching, experimenting and baking with sourdough starter. Sourdough is a labor of love and I still have a spark of joy every time I take the top off my dutch oven and see the “oven spring” in a beautiful loaf of bread. 

    What do you do when you need to take a break from your sourdough “baby?”

    Because keeping sourdough alive is such a process, (tips for maintaining your sourdough starter here), it can be a little disheartening to leave your “sourdough baby” when you have a vacation or you just want to take a little break from the daily or weekly feeding process. In the past, after months of successful baking, I have let my starter die because I didn’t know how to travel with it or store it properly when I needed a break from the daily feeding process (when I had my babies, job changes or moves, etc…). 

    This year I feel a particularly special connection to my sourdough starter. We’ve been through a lot together…COVID-19, my son’s type 1 diabetes diagnosis, “unintentional homeschooling,” and starting up this blog. We have baked a lot of good loaves of bread together. When I decided to travel across the country to visit family post-quarantine, I didn’t want to leave my sourdough starter behind. I knew I had to find a way to travel with it that didn’t have me stopping at gas stations every morning to feed my starter or having it confiscated at airport security for it being a “liquid.”

    Long-Term or Short-Term Sourdough Starter Storage

    Sourdough starter can be kept in your fridge with a weekly feeding and honestly it can usually keep in the fridge for up to a month or longer if you really “forget about it” (though I wouldn’t recommend it!). The best way I’ve found to travel with sourdough starter or to store it if you just need a little break from a weekly feeding is to dehydrate your starter. Once the starter has been dehydrated and placed in an air-tight container, you can store the starter in a cool, dry, dark location for many months…even years.

    How to Dehydrate Sourdough Starter

    1. If you have been feeding your starter at room temperature daily: Feed it like normal and wait until the starter barely doubles in size (usually 4-6 hours) and is very bubbly.
    2. If you have been feeding your starter weekly in the fridge: Feed your starter like normal and leave it on the counter. After 12 hours, feed it again and wait 12 hours at room temperature. Feed it for the third time and wait (usually 4-6 hours) until it is very bubbly.
    3. Once the starter is very bubbly (usually 4-6 hours after feeding), line a baking sheet with parchment paper. Using an offset spatula (affiliate link), spread the bubbly sourdough starter very thinly onto the piece of parchment paper.
    1. 4. Let the starter air dry for up to 24 hours. If after 24 hours the starter is not dry, try setting it in your oven with the oven light on. Make sure your oven is turned OFF. Turning the oven on will kill your starter. Leaving just the oven light on with the starter inside and the door closed will give off enough heat to help dry out the starter. Alternatively you can leave it out at room temperature to dry for another few hours.
    1. 5. Once the starter is completely dry, break it up into little pieces and place in an airtight container. Store in a dark, cool place for many months or up to a few years (Full disclosure: I haven’t stored my starter for years, but everything I’ve researched has shown that with proper storage a dehydrated starter will store for a long time).

    Travel. Take a Break. Mail some to a Friend.

    Once your starter is dehydrated and stored, go ahead and feel the freedom of traveling…or just not being tied to the feeding process. Sometimes you need a little break. Bring a little starter with you if you want to bake for family/friends you are visiting, or keep it in your pantry if you want a little break. You could even mail some to a friend who wants to make their own sourdough bread but can’t seem to figure out how to get a starter going. If you need tips for creating your own starter, check them out here. Once you are ready to bake with your starter again, start the re-hydration process. This will take about 2 days (48ish hours) to get your starter nice and bubbly, and is very dependent on temperature and climate, so plan accordingly.

    Dehydrated starter ready to re-hydrate (or store in an airtight container).

    How to Re-hydrate your Sourdough Starter

    Note: If you are in a new-to-you area and don’t know the properties of tap water (some tap water has small amounts of chlorine in it, which is not good for sourdough), feed your dehydrated starter with distilled or bottled water

    First Hour

    Choose a jar to rehydrate your starter in. Place the dehydrated starter into the new jar. Using distilled water (or water from a water bottle), cover the dehydrated starter with water. The water should just cover the dehydrated starter.

    1-4 Hours

    Stir the starter every hour for about four hours. Every time you stir the starter, notice how the sourdough is breaking down and the mixture is turning cloudy. After about four hours, the starter should be dissolved in the water. If it’s not dissolved, give it a little more time and keep stirring. Proceed once the starter is completely dissolved.

    During the first four hours, stir the starter. As the dehydrated starter dissolves, the liquid will turn white and “milky” looking and the chunks will break down until they have incorporated into the water.

    4-16 hours (or overnight)

    Spoon about 1/4 cup of flour into the dissolved sourdough and mix to combine. Add more flour if the mixture is soupy. It should be the consistency of a thick batter. If needed, add 1-2 Tablespoons of water to keep the mixture the consistency of a very thick batter. Let the mixture sit overnight or about 12 hours.

    16-28 hours Stir, Feed and let sit for 12 hours 

    Check on the mixture. Look for bubbles, activity and maybe even some hooch (a thin, sour smelling liquid on the surface of the starter). If the starter has bubbles and looks active, feed* it. If it doesn’t look very active, let it sit in a warm place for a little bit longer.

    If your starter has some “hooch,” pour off the liquid, stir it up and feed it.

    *To feed the starter, discard 3/4 of the starter. Add 1/3-1/2 cup flour to the jar with the 1/4 cup starter remaining. Add a few Tablespoons of water and mix to combine to a thick batter consistency.

    28-40 hours Stir, Feed and let sit overnight (12 hours)

    Stir down the starter, pour off any hooch and feed the starter. Mark your jar and watch as the starter rises and falls.

    40-52 hours Stir, Feed and let sit for 12 hours

    If the starter hasn’t doubled in size yet, repeat the feeding process. Feed the starter. Mark the jar and watch for it to become bubbly and rise.

    Ready to use Again

    Once your starter is rising and falling predictably, it is ready to use! Location, ambient temperature, environment etc… will determine how quickly this process or re-hydrating works but your starter should be rising and falling within 48-72 hours.  

    Ready to bake with! One bowl of leaven and continuing to feed my starter.

    From this point, you are just a few simple ingredients away from some very, very good bread that won’t take you a week or more to make your own starter! If you are looking for some good sourdough bread recipes, check out some of my favorites here, here and here.

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    Amy1 Comment

    Light and Fluffy Sourdough Discard Pancakes

    This recipe is specifically formulated to be used with sourdough discard.

    Pancakes bring back a flood of childhood memories. My dad loves pancakes. I think they are his all time favorite food. Pancakes, hot off the griddle with butter and maple syrup (the fake stuff…cringe!). I remember many Saturday mornings sitting on the counter and mixing up some Bisquick to make pancakes together. I loved pancakes as a kid and I love pancakes now as an adult, though my taste buds have changed in favor of more flavor, real maple syrup and adding in some sourdough discard for a subtle tang. 

    Make the Batter the night before or the morning of

    These sourdough discard pancakes are really delicious. The batter can be made the night before for a quick morning breakfast or you can whip them up the morning of if you don’t want to plan ahead and have a hankering for pancakes on a lazy Saturday morning. The sourdough discard in these pancakes gives them a delicious tang that is more pronounced if you let the batter sit overnight. I love a recipe that will use up sourdough discard and one that tastes so good. 

    One other benefit of using sourdough discard in these pancakes is the tenderness the discard brings to the pancakes. The batter may feel thick (you can thin it out a bit with some extra milk or buttermilk if you want), but it bakes up light and fluffy, just the way you want a delicious pancake.

    You can also use fresh sourdough starter instead of discard

    If you don’t have sourdough discard in your fridge and would rather use sourdough starter or fresh discard from a sourdough starter, that will work too. Just add the same amount of starter as you would discard and you will be good to go.

    I always like buttering my griddle before plopping on some batter. The sizzling sound of morning pancakes and the buttery crust that forms may be one of my favorite parts of good pancake. I love topping my pancakes with pure maple syrup, but any old topping will do. My mom doesn’t like maple syrup and instead prefers them with butter and jam. Whatever you choose to top them with, they are delicious…and guess what…my pancake-loving dad likes them too! Even though he may still be partial to his “fake” maple syrup. It’s okay. They will taste good no matter what you put on them.

    Light and Fluffy Sourdough Discard Pancakes

    Yield: About 12 pancakes, I often double this recipe for my family of six and freeze any leftovers

    Time: 10 minute mix, 20 minute bake in a pan or griddle

    Ingredients:

    Night Before:

    • ¾ cup sourdough discard
    • 1 cup buttermilk, shaken
    • 2 eggs
    • 3 Tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • 4 Tablespoons melted butter
    • 2 cups all purpose flour

    Morning of:

    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt

    Directions:

    1. The night before you intend to make the pancakes, mix together sourdough discard, buttermilk, eggs, sugar, vanilla, melted butter and flour. Cover and let sit overnight in the fridge. 
    2. The morning of making the pancakes, take your batter out of the fridge and mix in the baking soda, baking powder and salt. If you want to make the entire pancake recipe the morning of, whisk all the ingredients together now.
    3. Preheat your griddle or pan to medium-low heat.
    4. Butter your griddle/pan and using a ¼ cup measuring cup, place batter onto pan in a circle. The batter will be a little bit thick. Cook until the bottom is brown and bubbles are forming on the top of the pancake and then flip to cook on the other side. Each pancake takes about 4 minutes total.
    5. Continue with the rest of the batter and serve with butter, fresh fruit and maple syrup. Enjoy!

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    Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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    Amy2 Comments