Sourdough Discard Apple Cake

Sometimes I’ll make a recipe and think, this REALLY needs to go on my website ASAP. I made this Apple Cake for book club last month and I couldn’t stop eating it. I knew it needed a permanent place on my site, so here it is: Sourdough Discard Apple Cake – a delicious spiced cake filled with a whole lot of freshly chopped apples. The apples bake and melt into the cake, resulting in little chunks of soft apple in every bite. This apple cake is just delicious and the perfect bridge from summertime weather to the cooler fall days.

Adding Sourdough Discard to Apple Cake

If you know me, you know I love throwing sourdough discard into almost anything–less waste and the health benefits of sourdough. Yes please! In order to not have an overpowering sourdough flavor, which I don’t like in sweet apple cake, I use sourdough discard that is no more than a day or two old. Sometimes I’ll even use bubbly, fresh sourdough starter. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.

For more favorite sourdough discard recipes, check out these favorites: The Best Zucchini Bread with Sourdough Discard, Brown Butter Sourdough Chocolate Chunk Cookies, Sourdough Blueberry Crumb Cake and so many more!

Fresh Apple Chunks

To peel or not to peel? That is often the question I ask myself when working with fruit that has a skin on it (I ask the same question when making this perfect peach cobbler). Truthfully, I have made this recipe many times with the apple skins on, and I don’t notice them at all. If you are super sensitive to apple skins, it may be worth it to peel your apples. I do peel apples when I make apple pie, but I don’t think this fresh apple cake needs it. Just grab an apple, cut off the sides and cut them into chunks. If you do want to peel your apples, grab yourself one of these apple peelers/corers. It makes the job SO much easier. I’ve had one for over 3 years and it’s still going strong–I won’t go back! It also makes quick work for dried apples, which we love this time of year.

Lining the Pan for Apple Cake

This apple cake works perfectly for a 9 by 13 pan. I always bake cakes in metal pans instead of glass because they tend to turn out more consistently. If you want easier clean up, do yourself a favor and make a parchment sling (I didn’t do that as you can see in the photos, though it was okay thanks to my favorite non-stick pan and a little cooking spray). The sourdough discard apple cake itself is light and not too thick, which makes this pan a good size to bake in.

Ingredients Listed by Weight instead of Cups

I’ve listed all the ingredients for this sourdough apple cake in grams. I grew up using cups, Tablespoons and teaspoons but have found over the years that they are not as accurate when it comes to baking. With that said, I still go back to my roots and find myself pulling out the cups to measure things by weight (ha!). I try to list both in my recipes to help those who are just starting out baking with sourdough make the transition. And definitely a kitchen scale is a game changer. Grab one if you haven’t already!

Mix together the Sourdough Apple Cake Batter

Put your bowl on a kitchen scale and tare the scale (set it to zero). Add the sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract. Mix together until completely combined. In a small bowl whisk together the dry ingredients: flour, cinnamon, baking soda and salt. Add right on top of the wet ingredients and gently mix to combine until just a few streaks of flour remain. Pour in the chopped apples, mix together and then spread into the prepared pan.

Baking and Serving Sourdough Apple Cake

Bake this cake at 350 degrees Fahrenheit for about 40 minutes. The apples will get all tender and soft. The cake will be moist and baked through. Remove the pan from the oven and let sit for a few minutes. I like to whip up some fresh whipped cream. Add some heavy cream to a bowl. Sprinkle on a teaspoon or so of granulated sugar and whip until light and fluffy. Cut a slice of apple cake and top with a dollop of fresh whipped cream. Enjoy!

Frequently Asked Questions

What type of apples should I use for apple cake?

We picked honey crisp apples to use in this apple cake. Any tart/sweet apple will work well for this recipe. I would also use granny smith or pink ladies.

I keep sourdough discard in my refrigerator. Can I use it in this recipe?

You can. I prefer to use fresh discard that hasn’t been sitting in the refrigerator longer than a day or two. If you don’t mind a more pronounced sourdough flavor, you can use it up to two weeks from your refrigerator.

How do I store the leftover cake?

I store this at room temperature for the first 24 hours in an airtight container or ziplock bag. After 24 hours I stick any leftovers in my freezer. When you’re ready to eat a slice of apple cake again, thaw back to room temperature and enjoy!

Can this recipe be cut in half?

Yes. You can cut this recipe in half and bake it in an 8 by 8 pan. I do prefer to cut it by a quarter for a little thicker apple cake, but cutting it in half will work too.

Sourdough Apple Cake

Sourdough Discard Apple Cake

Apple Cake is a sweet, spiced cake filled with fresh apples and enhanced with sourdough discard. We love to serve this apple cake warm with a dollop of whipped cream. Absolutely delicious!
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine American, German
Servings 12 servings

Ingredients
  

  • 450 grams chopped apples about 4 cups
  • 245 grams sourdough discard, 100% hydration see recipe notes
  • 220 grams granulated sugar
  • 2 large eggs about 100 grams
  • 65 grams applesauce
  • 55 grams vegetable oil or other neutral flavored oil
  • 8 grams vanilla extract about 1 teaspoon
  • 115 grams all purpose flour
  • 10 grams ground cinnamon about 2 teaspoons
  • 8 grams baking soda about 1 teaspoon
  • 6 grams salt about 1 teaspoon

Instructions
 

  • Pre-heat the oven to 350 degrees. Prepare a 9 by 13 metal pan with cooking spray or a parchment sling.
  • Chop apples and set aside. Apples can be peeled or skins left on, whatever you prefer. We like honey crisp or granny smith apples in this recipe.
  • In a medium-sized bowl, mix together sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract until completely combined. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Add the dry ingredients on top of the wet ingredients and gently combine until a few streaks of flour are left with most of the mixture combined. Add the chopped apples to the batter and mix until combined.
  • Pour the apple cake mixture into the prepared pan and bake for 40 minutes.
  • Let the apple cake cool in the pan for 5-10 minutes before slicing and serving warm. We love eating this cake warm with a dollop of freshly whipped cream. It is also delicious at room temperature.

Notes

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. 
Keyword apfelkuchen, apple cake, beginner sourdough, sourdough discard, sourdough discard recipe, sourdough recipe

Rating: 5 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.

One response to “Sourdough Discard Apple Cake”

  1. Kris Avatar

    What a delicious apple cake for Fall! 🍎 🍏🍂🍁😋

Leave a Reply

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Is summer really already over? I love summertime with all the fresh fruits and vegetables in season and while I am excited to make apple crisp, pumpkin spice muffins and soup with cornbread muffins, I don’t quite want to give up my farm fresh tomatoes. Enter Southern Tomato Pie with a delicious sourdough discard pie crust. We still have two weeks left of our CSA box and you can bet I’ll be savoring every last bite of my summer tomatoes by making this “farewell to summer” Southern Tomato Pie.

What is Tomato Pie?

Tomato pie can have different meanings depending on where you live. This tomato pie is not the kind baked on focaccia-style bread or a tart with roasted tomatoes on it. This is Southern Tomato Pie: delicious pie crust, layered fresh tomatoes, fresh herbs and a creamy/cheesy topping that will have you coming back for another slice and dreaming about it through the winter.

Start with the Pie Crust

Southern Tomato Pie can be made with any pie crust. Store-bought, press-in-the-pan or the sourdough discard crust I have listed in the recipe. I love the flavor of sourdough discard in this pie crust. It enhances the cheesy flavor of the creamy topping. I think it’s worth the few extra steps to make when you really want to highlight those summer tomatoes. Whatever crust you use, make sure to par-bake it for 10 minutes in the oven before adding the cheese, layering tomatoes and topping with the creamy mixture.

Sourdough Discard Pie Crust

I love making this pie crust with sourdough discard straight from my refrigerator. The extra chill from the cold discard keeps the butter cold as you incorporate it into the dough. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which compliments the tomato pie perfectly. I’m working on compiling a whole post just on this sourdough discard pie crust (it’s so good!) but for now, a simple explanation will suffice:

  • Add the rest of the flour and use the pastry cutter to distribute the flour mixture evenly throughout the dough. It will resemble crumbs.
  • Pour in the chilled sourdough discard and use your hands to incorporate and form the dough into a ball. If the dough is too crumbly, add a Tablespoon of chilled water at a time until the dough forms a ball.
  • Cut crust in half, flatten into a circular shape and refrigerate for 20-30 minutes or up to 3 days. This recipe makes two crusts. You will only need 1 for the tomato pie. You can freeze the crust for up to 3 months. Pull out and refrigerate to thaw before using.
  • On a floured surface, roll out the pie crust, transfer to a 9 inch pie plate and crimp the edges.
  • Prick crust with a fork and bake in a 375 degree Fahrenheit pre-heated oven for 10 minutes before topping and layering.

Drain the Tomatoes

This pie is very difficult to mess up. The tomatoes themselves taste so delicious that you will enjoy Southern Tomato Pie even if they are a little bit juicy. One of the most important steps to keep the bottom of the pie from getting too soggy is draining the tomatoes. To do this, lay the tomatoes flat on paper towel or in a colander. Sprinkle with about a teaspoon of salt and let the tomatoes sit for 20 minutes (or longer for really juicy tomatoes). Once the tomatoes have released some of their juices, blot again with paper towel to get any extra juice. When you slice into the tomato pie, if you have a lot of excess juice, use a paper towel to suck up extra liquid that could get the rest of the crust soggy.

Creamy Topping

One of the highlights of this pie is the creamy topping. Mix together Greek yogurt, mayonnaise, cheddar cheese, mozzarella cheese, chives, spices & herbs in a small bowl. Spread the mixture on top of the tomato pie before baking. As the mixture bakes it turns creamy, melty and is the perfect compliment to those sweet summer tomatoes. You can substitute any fresh herbs you have available to dice and add to the creamy mixture. I also think some crumbled bacon would taste delicious too.

Par-Baking the Crust

I like to par-bake the crust of this tomato pie for 10 minutes. It helps firm up the edges and bake the bottom of the crust because it will be holding a lot of juicy tomatoes. This extra step helps keep the crust from getting soggy (do you hear the refrain..no soggy bottom?? That’s the one thing to worry about with this pie and we take a lot of measures to help keep this from happening). I also sprinkle half of the cheese in this recipe on the bottom of the crust, forming a layer between the crust and drained tomatoes. Mix together 1/2 cup of cheddar cheese and 1/2 cup mozzarella cheese. Spread the cheese over the bottom of the par-baked crust before layering.

Layering the Tomato Pie

  1. Spread the cheese over the bottom of the par-baked pie crust.
  2. Layer the tomatoes and basil around the pie and on top of each other.
  3. Spread the creamy mixture on top of the tomatoes

And that’s it! Bake your beautiful Southern Tomato Pie for about 30 minutes until bubbly and the mixture on top is starting to brown. Let the pie cool just a bit before slicing and enjoy!

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

I love the flavor from the sourdough discard pie crust, but a store bought pie crust would work just as well. This press-in-the-pan pie crust is also quick, easy and would work well too.

I want to add meat to this recipe. What should I add?

While I love the fresh tomato flavor in this recipe, I think adding crispy bacon would be absolutely delicious and enhance the tomato flavors. I would add crispy bacon to the creamy filling and layer a little of it between the tomatoes and basil.

My tomato pie is soggy. What did I do wrong?

Make sure that you are draining your tomatoes well. Some varieties of tomatoes are more juicy than others. Let the tomatoes sit longer to drain next time. Soak up any excess juices with paper towel before adding them to the pie and when you cut into the pie, soak up any juices with paper towel to keep the crust from getting soggy.

Can I use a different type of cheese in this recipe?

You can use any cheese you would like. I like the mild, creaminess of mozzarella with the sharp cheddar flavor, but if you have a different favorite, feel free to substitute that in instead.

How should I store leftover Southern Tomato Pie?

Store leftover slices of pie in the refrigerator for 3-4 days. Warm up a little to enjoy.

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie featuring juicy garden tomatoes, fresh herbs, a creamy topping and a delicious sourdough discard pie crust is the perfect summer dish. Whether you're knee-deep in homegrown tomatoes or saying farewell to summer, this southern tomato pie will be a tomato lover's new favorite dish.
Prep Time 40 mins
Cook Time 40 mins
Course Main Course, pie
Cuisine American
Servings 1 9 inch pie

Ingredients
  

Sourdough Discard Pie Crust

  • 2 1/4 cups flour divided, (325 grams)
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 1 cup unsalted butter chilled (227 grams)
  • 1/2 cup sourdough discard (135 grams) see recipe notes
  • 4-8 Tablespoons ice water

Southern Tomato Pie

  • 3 large tomatoes thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/4 cup Greek Yogurt
  • 3 Tablespoons mayonnaise
  • 1 cup mozarella cheese 1/2 cup reserved for topping
  • 1 cup sharp cheddar cheese 1/2 cup reserved for topping
  • 2 Tablespoons chives or green onion chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon oregano

Instructions
 

Sourdough Discard Pie Crust

  • To a bowl, mix together 1 cup (150 grams) of flour with the salt and sugar.
  • Cut the unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).
  • Add the remaining 1 1/4 cup (175 grams) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
  • Add the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
  • Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. You will only be using 1 pie crust for this recipe. Save the other crust to use for a sweet or savory pie in the freezer for up to 3 months (thaw in the refrigerator before using).

Southern Tomato Pie

  • While the pie crust chills, prepare the tomatoes and pie filling: Wash and dry the large tomatoes. Slice thinly and spread tomatoes on a paper towel or in a colander. Sprinkle with a teaspoon of salt and let tomatoes sit for about 20 minutes to drain.
  • Pre-heat the oven to 375 degrees.
  • Chop fresh basil into small pieces and set aside. In a small bowl, mix together 1/2 cup of cheddar cheese with 1/2 cup mozzarella cheese. Set aside.
  • Mix together the Creamy Tomato Pie Topping: 1/4 cup Greek Yogurt, 3 Tablespoons mayonnaise, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, chopped chives (or green onion), salt, garlic powder, ground pepper and oregano.
  • Remove the pie crust from the refrigerator. Roll out on a floured surface and transfer into a 9 inch pie plate. Crimp the edges and prick the bottom of the pie crust with a fork. Pre-bake the pie crust for 10 minutes at 375 degrees.
  • While the crust is pre-baking, pat the tomatoes with paper towel and soak up all the excess juices from the tomatoes. The more you drain the tomatoes, the less "juicy" and soggy the pie will be.
  • After 10 minutes, remove the pie pan from the oven and spread the reserved cheddar/mozzarella cheese over the bottom of the pan. Next, layer the tomatoes around the pie, sprinkling with fresh basil as you go. Overlap the tomatoes until you've used all of the tomato slices.
  • Spread the creamy topping on top of the tomatoes, covering the entire pie. Bake for 30 minutes at 375 degrees Fahrenheit.
  • Allow the pie to cool before cutting and serving. If the tomatoes are especially juicy when you cut into the pie, soak up some of the juice with a paper towel so it doesn't get the crust soggy. Enjoy a slice of summer on a plate!

Notes

Sourdough Discard Pie Crust: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which complements the tomato pie perfectly.
Tomatoes: This recipe works well with any variety of summer tomatoes. Some tomatoes are more juicy than others. Make sure to thoroughly drain and dry your tomatoes or else they can make the crust soggy.
Additional Ingredients: This Tomato Pie would be incredible with some crumbled bacon added into the creamy filling or layered throughout the pie. It’s also very adaptable to any fresh herbs you have in your garden.
Keyword savory pie, sourdough crust, sourdough discard recipe, sourdough pie crust, southern tomato pie, tomato pie

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.

One response to “Southern Tomato Pie (Sourdough Pie Crust)”

  1. Kris Avatar

    Amazing! This is exactly the recipe I was looking for! Thank YOU! 😍🍅🥧😋

Leave a Reply

sourdough roll-up pancakes

Sourdough Roll-Up Pancakes

Blend. Pour. Sizzle. Flip. Fill. Sourdough roll-up pancakes are fast, easy and the perfect breakfast for a special occasion, or a school morning when you want that extra protein to tide you over until lunchtime. Use a blender to whip up the batter, pour into a sizzling hot frying pan and bake until bubbly. Then flip the giant pancake to cook on the other side while you gather up the fillings: homemade jam, fresh fruit, syrup, powdered sugar and whipped cream–all delicious options. Spread your filling on the finished pancake and roll it up. Kids love these, and parents do too.

Sourdough Discard in Pancakes

Sourdough discard is excess sourdough that you discard–get rid of–as you maintain a sourdough starter. I don’t like throwing away this mixture (have you seen the price of flour these days?!), and instead find recipes to use it up in. Less food waste, more flavor and the health benefits of sourdough. When you are ready to feed your sourdough starter, discard the majority of the starter into a container and keep it refrigerated. This discard can be used in a whole bunch of delicious recipes. In this recipe, you can also use bubbly sourdough starter, which will have a much more mild sourdough flavor. I use 100% hydration sourdough discard in my discard recipes unless otherwise stated. This means that I feed my sourdough starter equal weights of flour and water. If you feed your starter different amounts, you’ll want to add a little flour or milk depending on how thick the batter is.

Looking for more Sourdough Discard Recipes? Click for: Sourdough Discard White Rolls, Pretzel Bites with Sourdough Discard, Sourdough Discard Zucchini Bread, Crispy Sourdough Waffles and so many more amazing discard recipes!

Blend Up the Ingredients

These sourdough roll-up pancakes couldn’t be easier, because you combine all the ingredients together in a blender and then process until smooth. Talk about quick and easy! I love using a Vitamix to blend, but any high-powered blender will work. If you don’t have a high powdered blender, you could probably use an immersion blender or food processor in a pinch. The blender is needed to blend up the cottage cheese to a creamy consistency, which makes for really decadent roll-up pancakes. These Sourdough Roll-Up Pancakes have 6 large eggs in them (I often double this recipe as the pictures show) and a whole cup of cottage cheese. That’s a lot of protein which makes these roll-up pancakes perfect for a school morning breakfast.

Butter the Pan for Crispy Edges

I love buttering a frying pan with a stick of butter before pouring in the pancake batter. The butter crisps up the edges of the roll-up pancake and tastes buttery and delicious. Once the butter is sizzling, pour the batter in the pan and spin the skillet in a circle to spread out the pancake. It will be thicker than a crepe. When the pancake batter bubbles, flip the pancake over to cook on the other side for about 30 seconds before removing from the pan. Repeat the process, adding more butter to the pan and more roll-up pancake batter.

Roll-Up the Pancakes

Set out a bunch of toppings (ie: fresh fruit, syrup, powdered sugar, butter, jam, whipped cream) or just put out a jar of jam. Either way, the roll-up pancakes will become a new family favorite. Let everyone roll their own or roll a bunch of them up as a quick morning breakfast. I like to put some homemade jam in the center of a pancake and then roll it up. These are delicious served warm. Enjoy!

Frequently Asked Questions

How do you store leftover sourdough roll-up pancakes?

Store leftover cooled pancakes in a ziplock bag on the counter for 24 hours. After 24 hours, freeze them for up to 3 months. Pull out and thaw to room temperature and/or re-heat as needed.

My sourdough discard is a couple weeks old. I’ve kept it in the refrigerator. Can I still use it?

Pour off any excess hooch. Stir up the discard and smell it. If it smells very strong and you are okay with that flavor in your pancakes, go ahead and use it. I tend to throw away discard that has been sitting in my refrigerator for over 2 weeks because I don’t like the super strong sour flavor in baked goods.

What are the best toppings to use for roll-up pancakes?

We love homemade jam that I make using this low sugar pectin. Fresh fruit and whipped cream is also amazing on these roll-up pancakes.

How are roll-up pancakes different from crepes?

Roll up pancakes are thicker and have more protein than crepes thanks to the cottage cheese and amount of eggs in them. If you want an amazing crepe recipe check out our favorite here.

sourdough roll-up pancakes

Roll-Up Sourdough Pancakes

Sourdough roll-up pancakes are fast, easy and made with 100% sourdough discard. Spread with jam, fruit, syrup, whipped cream or any topping you'd like. Roll-up and enjoy the perfect breakfast!
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12 pancakes

Ingredients
  

  • 1 cup cottage cheese
  • 6 large eggs
  • 1/2 cup sourdough discard see recipe notes
  • 1/4 cup vegetable oil or any other neutral flavored oil
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • butter for the bottom of the pan

Instructions
 

  • Combine all ingredients in a blender. Blend until smooth.
  • Heat a 10-12 inch skillet over medium heat. Place a pat of butter in the bottom of the pan and let it melt. Pour about 1/4 cup batter into the pan and spin the skillet around in a circle to spread out the pancake (these will be thicker than a traditional crepe).
  • Cook the pancake until it bubbles up and is golden underneath, then flip with a wide spatula and cook the other side for about 30 more seconds.
  • Slide the pancake onto a plate and repeat with the remaining batter, buttering the pan and making sure the skillet is hot in between pancakes. I like to get two skillets going at once if I have really hungry kids or am in a time crunch.
  • Spread some homemade jam over the pancakes, roll up and enjoy! These pancakes are also delicious with syrup, butter, powdered sugar, fresh fruit, whipped cream, etc…

Notes

Sourdough Discard: This recipe is based on 100% hydration discard. If your discard was fed with a higher ratio of flour to water, you may need a little milk to the batter. If you have less flour in the discard, you’ll need to add a little extra flour.
Keyword beginner sourdough, blender pancakes, easy sourdough, pancakes, roll up, roll up pancakes, sourdough, sourdough discard recipe, sourdough pancakes

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.

2 responses to “Sourdough Roll-Up Pancakes”

  1. Kris Avatar

    Yummmmm X 💯!! Thanks for sharing your thoughts and recipe! 😍🥞😋

  2. […] Sourdough Roll-Up Pancakes — Amy Bakes Bread […]

Leave a Reply

Sourdough Peach Galette

Every summer we look forward to ordering a box of peaches from The Peach Truck which brings the most delicious, juicy Georgia peaches straight to our town twice a summer. We look forward to eating, grilling and baking with these sweet peaches. Looking for more peach recipes? Check out these recipes for sweet peach bread and our favorite peach cobbler. This sourdough peach galette is a new favorite summer dessert; sweet peaches nestled into a sourdough pastry crust and topped with cream and sugar. It’s relatively quick to assemble and is a show-stopper dessert for any summer BBQ or weekend get-together. We love adding a scoop of ice cream on top for a really decadent treat.

What is a Galette?

A galette is a French-style pastry that is rolled out, stuffed with sweet or savory filling and the edges are roughly folded in to create a rustic pastry base. The lack of a pan to bake the galette in gives the pastry its free-form shape and it is very forgiving. Simply roll out the dough, fill it and fold up the edges before baking. Easy peasy and oh so delicious. If you’re looking for another take on a galette, check out this berry tart.

Sourdough Discard Recipe

If you’ve been around for awhile, you know I love recipes that use sourdough discard. Not only does it help me use up the discard in my refrigerator but I love the health benefits of sourdough too (all that “good” bacteria that help maintain a stable, healthy digestive system). This recipe calls for 1/2 cup of sourdough discard. If you don’t have discard on hand you can use sourdough starter, though I prefer refrigerated discard. The chilled discard helps keep the butter cold in the galette, resulting in a nice and flaky crust when baked. It’s also important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the dough. Conversely, if you use a lower hydration discard, you’ll want a little less flour.

Sourdough Crust

To make the sourdough peach galette crust, add the flour, sugar and salt and fluff together. Use a cheese grater to grate cold butter right on top of the dry ingredients. Mix together. To a small bowl, add the flour, sugar and salt. Fluff together with a fork. Pour the sourdough discard and ice water on top of the flour mixture and use your hands to gently form a ball. Knead the dough a few times to bring the dough together. If the dough is too crumbly, add another teaspoon or two of ice water until the dough comes together. Cover the dough ball with plastic wrap and freeze for about 15-20 minutes while you make the peach filling. If you want to make the pastry ahead of time, refrigerate the pastry for at least an hour or up to a couple of days before using.

The key to a good galette crust is keeping the ingredients as cold as possible and not over-mixing the dough. The cold butter in the pastry, when put in a hot oven, will form a flaky crust when baked. Over-mixing the dough results in a tough crust, because it starts to develop the gluten in the flour. The goal is to keep the gluten from developing through a short mix and just a few kneads.

Sourdough Peach Galette Filling

For a filling bursting with the flavors of summer peaches, use ripe peaches that still have a little bit of firmness. Choose 6 to 8 medium to large ripe peaches. Freestone peaches are easier than the cling variety (early variety) to pit and slice. Slice the peach down the middle and twist to separate. Take the pit out of the peach and place the peach halves flesh side down on a cutting board. Thinly slice the peaches and put them in a bowl. Toss the peach slices with sugar, lemon juice, cinnamon, salt and cornstarch and set aside. I used 8 peaches in making this galette by nestling the peach slices very close together. You could get away with 6 peaches by spreading the slices out a bit more.

Assembling the Galette

Take a large sheet of parchment paper and roll out the chilled pastry dough into a rough circle, about 12-14 inches. Layer the peaches in a circle, leaving a 2-inch border around the pastry. Continue layering the peaches until the entire galette is covered (except for the border). Take the dough from the border and fold it over on top of the edge of the peaches. Use scissors as needed to cut and fold the galette into a circular, free-form shape. If your pastry crust has a hole, cut a little excess dough and patch places as needed. Part of the simplicity and beauty of a galette is the rustic nature of this dessert, so don’t worry if it doesn’t look perfect.

Baking the Sourdough Peach Galette

Brush the top of the peaches and the outside of the pastry crust with heavy cream. Sprinkle with a Tablespoon of granulated sugar. Gently but quickly, transfer the parchment paper with the galette on it to a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and finish baking for 30-35 minutes until the peach filling is bubbling and the crust is golden brown. Let the galette cool before slicing to serve. We love adding a scoop of ice cream or whipped cream on top. Talk about delicious!

Frequently Asked Questions

Why should I chill pastry dough before baking?

Pastry should always be chilled before rolling out and baked. Cold helps relax the gluten to prevent the dough shrinking and the chilled butter in the pastry creates flaky layers when baked.

What variety of peaches should I use in peach galette?

Freestone peaches are easiest to use in this recipe because they twist and pull apart easily. Cling peach varieties can be used but will take a little more work getting the peach off the pit. Both types of peaches are delicious in this galette.

How should I store leftover sourdough peach galette?

Leftover galette can be covered and stored at room temperature for up to 24 hours. After that refrigerate for a few days and re-heat just a bit before serving.

Try these favorite sourdough discard recipes: fan favorite sourdough pretzel bites, sourdough discard pita bread, sourdough zucchini bread, crispy waffles and so many more.

Sourdough Peach Galette

Sweet peaches nestled inside a sourdough pastry crust and baked to perfection will be the star of any dinner party. This sourdough peach galette is a quick, delicious show-stopper dessert. We love it topped with a scoop of vanilla ice cream.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 1 10-12 inch galette

Ingredients
  

Sourdough Pastry

  • 1 3/4 cup all purpose or pastry flour 240 grams
  • 1 Tablespoon sugar 14 grams
  • 1 teaspoon salt 6 grams
  • 3/4 cup unsalted butter chilled
  • 1/2 cup cold sourdough discard 132 grams–see recipe notes
  • 1/4 cup ice water 50 grams

Peach Filling

  • 6-8 peaches see recipe notes
  • 1/2 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 1/2 Tablespoons cornstarch

Sourdough Peach Galette Topping

  • 2 Tablespoons heavy cream
  • 1 Tablespoon granulated sugar

Instructions
 

Sourdough Galette Pastry

  • To a small bowl, add the flour, sugar and salt. Fluff together with a fork.
  • Grate the cold butter and toss grated butter with the flour mixture.
  • Pour the sourdough discard and ice water into the mixture and use your hands to gently form into a ball. Knead the dough a few times (being careful not to over-knead) to bring the dough together. If the dough has trouble coming together and is too crumbly, add another teaspoon or two of ice water until it comes together.
  • Cover the dough ball and place into the freezer (15-20 minutes) while you make the peach filling. If you want to make the pastry ahead of time, place the pastry in the refrigerator for an hour or up to a couple days before using.

Peach Galette Filling

  • Cut a ripe peach in half. Twist apart and remove the pit from one side of the peach. Place peach flesh-side down and thinly slice. Put the peach slices in a bowl. Repeat the process with the rest of the peaches until they are all sliced and in the bowl.
  • Add the sugar, lemon juice, cinnamon, salt and cornstarch to the peaches. Gently mix together until all the peaches are covered.

Assembly: Sourdough Peach Galette

  • Preheat the oven to 425 degrees Fahrenheit.
  • Take a large sheet of parchment paper and place it on the counter. Lightly flour the parchment paper. Take the pastry dough out of the freezer and place it on top of the lightly floured parchment paper. It should be chilled but not frozen. If it's frozen, let the dough thaw a bit before proceeding with the recipe.
  • Roll the dough out into a large circle, about 12-14 inches. Place the peaches in a circle on top of the pastry dough, leaving about a 2 inch border of dough around the galette. Nestle the sliced peaches into the pastry dough with as many peaches touching as possible.
  • Once all the peaches have been added to the galette, take the dough around the border and pull it up and on top of the peaches. Cut the dough as needed to help form the galette into a circle. It's okay if it is not a complete circle or irregularly shaped. This is a free-form crust and will look rustic and beautiful once baked. Use scraps of dough as needed to patch the dough if there are holes.
  • Brush heavy cream over the peaches and pastry and sprinkle with granulated sugar. Being careful but quick, transfer the parchment paper holding the galette onto a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and continue baking 30-35 minutes until peaches are bubbly and crust is golden.
  • Let galette cool and serve slices topped with whipped cream or ice cream. Enjoy!

Notes

Sourdough Discard: To keep the butter cold in the pastry dough, use cold sourdough discard directly from the refrigerator. This pastry is based on 100% hydration discard. If your discard was fed with a higher ratio of flour to water,  you may need a little more ice water in the pastry. If you have less flour in the discard, you’ll need a little less ice water.
Peaches: This galette is best with fresh peaches. I have not tried it using frozen peaches. Peaches can be peeled or you can leave the peels on. Slice each peach in half, remove the pit and then thinly slice the peach. For a fuller galette with peaches touching each other, use 8 peaches. You can also get away with about 6 peaches if you spread them out a bit.
Keyword fresh peaches, peach, peach dessert, peach galette

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.

One response to “Sourdough Peach Galette”

  1. Kris Avatar

    Yummmmm! Those photos make my mouth water! Thanks for sharing!! 🍑🥧😋

Leave a Reply

Sourdough Rhubarb Snack Cake

Do you grow rhubarb? One of my childhood memories is of a wild and unruly garden our family tried and mostly failed at tending. Rhubarb, however grew plentifully. Mom would take these beautiful stalks of rhubarb, chop them, coat the rhubarb pieces in sugar and transform them into the perfect rhubarb pie (no strawberries…just sweet/tart rhubarb). Ever since, I’ve loved rhubarb with its sweet and tart flavor combination. This sourdough rhubarb snack cake reminds me of the rhubarb pie I grew up eating. Nothing but rhubarb and sweet sugar to give flavor to this cake. The rhubarb melts into the tender cake and sweet crumb topping and makes a delicious snack or dessert on a spring or summer day. The next time you see rhubarb at your local grocery or farmer’s market, pick some up! Add this sourdough rhubarb snack cake to your list to make this summer.

What is the Difference Between Green and Red Rhubarb?

What is the difference between green and red rhubarb? I asked myself this question as we tried growing rhubarb ourselves last year and the stalks mostly came out green with just a hint of red. Apparently, there is not much difference! The flavor of red and green rhubarb is the same. It’s just the color that looks different. The photos from this rhubarb snack cake were taken with rhubarb straight from our garden, which just happened to be more on the green side. Aesthetically, if you prefer the look of red rhubarb choose that when you pick up the rhubarb for this cake. It will taste delicious, no matter the color!

Using Sourdough Discard in Cake

A word of warning: not all sourdough discard is created equal. The age of the discard makes a difference. I prefer using a “fresh” discard that is only a day or two old (at the most). My family didn’t even know there was sourdough in this recipe because the discard I used came straight from the jar–right before I fed my starter again. Some of my family members like the tang in sourdough bread but not baked goods. Discard that has been sitting in the fridge for a week or two gives a lot more “tang” to this cake. You can also use bubbly sourdough starter for less sourdough flavor but all the sourdough benefits.

One Bowl Mixing Method

If you’ve been around for any length of time, you know that I love using the least number of bowls possible in baking (fewer bowls = fewer dishes to wash). While this recipe isn’t exactly a one-bowl recipe, the number of bowls can be reduced with these tips. Use a small bowl to mix together the rhubarb, sugar and lemon zest. Set it aside. To a medium-sized bowl, beat together the butter, sugar and lemon zest until light and fluffy. Add the egg, sourdough discard, sour cream and vanilla and beat until light and fluffy. For the dry mixture: add the flour right on top of the center of the wet mixture (don’t mix it in yet…this is the one-bowl method). Add the baking powder and salt on top of the FLOUR. Use a fork to fluff the baking powder and salt into the flour to combine it just a bit. Then use the mixer to combine the dry ingredients with the wet until just combined. Spread this batter in an 8 by 8, parchment-lined pan, top it with the rhubarb and then mix up the crumb topping in the bowl the rhubarb mixture was in–see what I did there? Saved you from washing dishes!

Use a Parchment Sling

Do yourself a favor and use a parchment sling for this snack cake. Non-stick parchment paper makes this easy to lift out of your baking pan and cut into beautiful pieces. I like to lay parchment paper over the top of the pan, cut the corners out of each piece and then press it into the pan. You can watch a video of this process here. I used to think lining a pan with parchment paper was overrated. Nope! Now, I don’t bake without it! My favorite parchment paper is this one from Costco, though it looks like you can snag it on Amazon too. It holds up great for baking crusty sourdough and for all the cookie bars too.

Crumb Topping for Sourdough Rhubarb Cake

Don’t even think about making this cake without the crumb topping. The sweet crumbs nestled in between tart rhubarb is what gives this cake such a unique and delicious flavor. The crumb topping is quick to toss together and gives a deeper flavor by using brown sugar. For quick cleanup, mix up the crumb topping in the same bowl the rhubarb mixture sat in. You don’t even need to wash it out first.

Baking Sourdough Rhubarb Snack Cake

Stick the finished cake in a preheated 350 degree oven. Once the cake is baking, check on it after about 50 minutes by sticking a toothpick or thin knife into the center of the cake. If no wet batter streaks remain, the cake is finished baking. Most ovens vary in temperature, so it’s important to look for the signs of readiness instead of going purely off the written recipe time. Let the cake cool and enjoy!

This image has an empty alt attribute; its file name is IMG_2700-1024x848.jpeg

If you’re looking for other tart spring/summer desserts, this sourdough blueberry cake and these lemon bars are some of our favorites.

Frequently Asked Questions

Can I add strawberries to this cake to make a strawberry rhubarb sourdough snack cake?

I have never done this, but I think it would taste good (maybe a tad bit sweeter). I would chop ripe strawberries and replace them for about 1/3 of the rhubarb in the rhubarb mixture.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream on hand, I like to replace this with the same amount of Greek Yogurt. Plain yogurt would work in a pinch.

What is 100% hydration sourdough discard?

100% hydration means an equal weight of water and flour added to a small amount of sourdough. Sourdough can be kept at different hydrations for different purposes. Most sourdough recipes will call for 100% hydration, meaning the sourdough starter was fed with equal weights of flour and water. If your starter is not kept at 100% hydration, you may need to increase the flour in the recipe (for higher hydration–more liquid sourdough) or decrease the flour for lower hydration (stiffer sourdough).

Sourdough Rhubarb Snack Cake

Sweet and tart, tender and delicious, this sourdough rhubarb snack cake is full of summer flavors perfect for a summer party or to enjoy on spring day.
Prep Time 20 mins
Cook Time 55 mins
Course Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Rhubarb Mixture

  • 1 1/2-2 cups rhubarb, chopped into 1 inch pieces
  • 1/3 cup white sugar
  • 1/2 Tablespoon lemon juice fresh squeezed is best, save lemon to zest for cake

Sourdough Snack Cake

  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 large egg
  • 1/3 cup sourdough discard 100% hydration, see recipe notes
  • 2 Tablespoons sour cream or greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Crumb Topping

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons packed brown sugar
  • 1/2 cup all purpose flour
  • pinch of salt
  • sprinkle of cinnamon

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop rhubarb into small, 1 inch pieces and toss into a small bowl. Add 1/3 cup sugar and lemon zest. Stir to combine and set aside.
  • To a medium sized bowl, beat together butter, sugar and lemon zest until light and fluffy. Add the egg and beat again until fully incorporated. Add the sourdough discard, sour cream and vanilla extract. Beat together until incorporated.
  • To the middle of the mixture (or in a separate small bowl), add the flour, baking powder and salt. Lightly fluff the baking powder and salt into the flour with a fork (if mixing in a bowl, add it to the wet mixture now) and mix until just combined.
  • Scoop the batter into the prepared pan and gently spread into an even layer using an offset spatula or the back of a spoon. Pour the prepared rhubarb mixture over the cake batter, creating an even layer as best you can.
  • Stir together the crumb mixture: melt the butter and add the brown sugar, flour, salt and sprinkle of cinnamon. Once it comes together, use your fingers to spread chunks of crumb topping evenly over the rhubarb layer.
  • Bake in preheated oven for 50-60 minutes. The cake is finished when a toothpick is inserted into the cake and comes out clean–no wet cake batter. Cool completely and then remove the cake (using your parchment sling) and cut into pieces to serve. Enjoy!

Notes

Sourdough Discard: Not all sourdough discard is created equal. Discard that has been sitting in the fridge for a month will be more sour than discard sitting for a day or two. Using older discard can alter or deepen the sourdough flavor. If you don’t want much sourdough flavor and are making this recipe to use up discard, use a “newer” or less-sour discard. If you want to taste the sourdough flavor, choose a discard that has been in your refrigerator for awhile.
Keyword beginner sourdough, rhubarb, sourdough discard

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.

Leave a Reply

Sourdough Discard Pita Bread

I love making my family foods from different regions in the world. This is probably because I enjoy eating different cuisines and if a bread recipe is involved in dinner, even better! I love pita bread’s endless possibilities of stuffing it with delicious fillings. Homemade pita bread for dinner is asked for on repeat here. My kids favorite dinner is stuffing their pita with whatever they want (lunch meat, veggies, mediterranean style chicken, gyros, etc…). I love that there’s no complaint at dinner time! This sourdough discard pita bread is the perfect vehicle for a pita sandwich: light, fluffy and a beautiful, airy pocket in the middle for the perfect pita bread sandwich.

Steps to the Perfect Pita Bread

One of the things that separates pita from naan bread or a soft wrap bread is the pocket that is created when pita is baked. The key to forming that awesome pocket in pita bread is using a very hot oven to help create steam. Steam puffs up the dough during the baking process and forms a pocket in the bread. After the pita cools, the bread will flatten but a pocket will remain. This pocket can be a little bit finicky and relies on pretty near perfect conditions for it to form while baking. If you can remember the following tips when making your homemade sourdough discard pita bread, you will get nice pockets 80-100% of the time.

Top Tips for a Perfect Pita Bread Pocket

  • HOT, HOT oven: Preheat a pizza stone for 30-40 minutes BEFORE baking the pita (550 degrees if you can, 500 degrees will work too). Baking in an Ooni Pizza Oven is even better for the pocket to form if you have one.
  • Tacky Dough: If your pita dough is too dry, it will not form a perfect pocket. Add flour a little bit at a time until it is slightly tacky.
  • Double Rise: Let the dough rise once for an hour or longer. Then shape and rise again for about 30 minutes before rolling.
  • Roll it THIN: Roll the pita bread as thin as you can without tearing the dough. ¼ inch or thinner works best.
  • Create Steam: When baking the pita bread, create steam in your oven by tossing a few ice cubes into the oven OR spritzing the top of the dough with water before putting in oven. If you use an Ooni Pizza oven you don’t need to worry about this step.
  • Wrap Up Warm Pita: To preserve the pocket created in the oven, as soon as the pita is finished baking, remove it from the oven and fold it up in a kitchen towel. Repeat this process with all of the pita bread. This keeps the pita warm and locks in moisture.

Even with all of these tips, it’s still possible your pita will not rise and form a pocket. Don’t despair! The pita bread will still taste very good and hopefully your next pita will form a pocket when baked.

Sourdough Discard in Pita Bread

If you know me, you know I’m always looking for ways to use up some sourdough discard. I love the health benefits (all that “good” bacteria that help maintain a stable, healthy digestive system) and less food waste. Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! This sourdough discard pita bread is no different. I love that this recipe calls for a whole cup of sourdough discard. If you don’t have discard on hand you can also use sourdough starter instead for similar health benefits. Because this recipe uses a lot of discard, it’s important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the pita bread. Conversely if you use a lower hydration discard you’ll want a little less flour. Make sure you are feeling the dough throughout and know when to stop adding flour. Over-flouring the dough leads to a flat and no-pocket pita.

Mixing Pita Dough

Pita dough can be mixed using a stand mixer or by hand. When making small batches of dough, like this recipe, I like using my Kitchen Aid mixer. If I was doubling the recipe and making a larger batch, I would use a Bosch mixer. Using a mixer means you can dump all the ingredients into the mixer fitted with a dough hook, turn it on and let it knead for about 5 minutes. If you choose to mix by hand, whisk together the ingredients (I love this Danish dough whisk) and then knead for 2 minutes by hand. Let the dough rest and gluten relax for about 5 minutes and then knead again for another two minutes. Once the dough has been kneaded, place it in a container, cover it and let the dough rise for about an hour until doubled in size.

Shaping and Rolling Pita Bread

Pita bread dough is initially pre-shaped into small balls before being rolled thin. At this point, you will want to begin pre-heating your oven or pizza oven. Dump the dough out onto a countertop and separate into 8 pieces. Taking a piece at a time, pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover the dough balls and let them rise again for about 30 minutes. Once the balls have risen, use a rolling pin to roll one of the balls out very thin, a little less than 1/4 inch without tearing the dough. Lightly flour a board and place the rolled out dough on the board. It is now ready to be baked in an oven.