BEST Sourdough DISCARD Recipes // Cook with Me
BEST Sourdough DISCARD Recipes // Cook with Me
Come cook with me some of the BEST sourdough discard recipes! Many people wonder what to do with all the discard when they start a sourdough starter! Here are some of our tried and true discard recipes we LOVE! Let me know if you try one!
Recipes typed up and linked below!
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THIS VIDEO//
Discard Crackers:
1 cup starter
1 cup flour
4 T Butter
Seasonings of choice
Mix until a dough is formed and sit in fridge 4-24 hours.
Bake at 350 for 15-20 min. Watch closely do they don’t burn
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Sourdough Peach Skillet:
Fruit filling of choice- I used peaches
¼ cup cream or milk
1 T Flour
1 tsp cinnamon
1 tsp salt
Skillet Tipping
1 cup or more discard
1 t baking powder
1 t baking soda
¼ cup coconut oil
3-4 T Butter
1 egg
Bake at 350 until browned on top, around 25-30 min
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Sourdough crepes:
6 eggs (or more)
1 cup sourdough discard
3 T Butter or cocnut oil
1 tsp salt
¼-1/2 cup milk
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Sourdough Dutch Baby:
6-8 Eggs
1-2 cups discard
1/3 cup milk
1 t salt
1 t vanilla
2 T maple syrup
6 T Butter – melted in cast iron skillet
Bake at 350 for 15-20 min or until puffed up
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Sourdough Chocolate Chip Cookies:
Original recipe:
8 T Butter (113 g)
1/2 cup brown sugar (100 g)
1/2 cup pure cane sugar (100g)
1 cup chocolate chips
3/4 cup all purpose flour (95g)
1 cup + 1 t bread flour (125 g)
1 t baking soda
1 t baking powder
1 t salt
1 egg
1/2 cup starter discard (125g)
1 t vanilla
Bake at 375 for 12-14 min
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TIME STAMPS//
00:57 Meet Greta
01:20: Crackers
04:47 Peach Sourdough Skillet
09:05 Breakfast Crepes
10:58 Dutch Baby
13:23 Chocolate Chip Cookies
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Cut Out Sugar Cookies For Decorating! A Great Use For Your Sourdough Discard!
Cut out sourdough sugar cookies are soft, tender and hold their shape perfectly when baked. These sugar cookies are easy to decorate for holidays or special occasions!
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CUT OUT SOURDOUGH SUGAR COOKIES RECIPE:
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Sourdough Chocolate Chip Cookies (ASMR)
Sourdough chocolate chip cookies, an ASMR video on how I make these cookies. These are a soft baked cookie with a slightly sour tanginess. Super delicious and terribly addictive - one is not enough, lucky this recipe makes 30! Uses a good amount of sourdough starter, a great excuse to keep that starter going!
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These Chocolate Chip Cookies Have a Special Ingredient (Sourdough Discard)
These sourdough chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard!
Recipe:
Ingredients
1 cup unsalted butter (226g)
1 cup light brown sugar, firmly packed (200g)
⅔ cup granulated sugar (133g)
2 large egg yolks, room temperature preferred
1 ½ teaspoons vanilla extract
⅔ cup sourdough discard (140g)
2 ¾ cup all-purpose flour (340g)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar (70g)
Flaky sea salt, for sprinkling
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1 ½ Tbsp cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:42 Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool until no longer warm to the touch before proceeding.
03:46 Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
05:33 Add sourdough discard and mix well, until fully incorporated.
06:18 In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
06:40 Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
06:59 Use a spatula to fold in chopped chocolate until well incorporated.
07:45 Cover with plastic wrap and chill for at least 30-60 minutes (or, my preference, overnight).
08:10 Once dough is ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
08:20 Scoop chilled dough into 1 ½ Tablespoon-sized balls, for neat, uniform cookies roll between your palms to make them round. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
09:24 Bake for 10-12 minutes, until edges are beginning to turn golden brown (centers will still be soft and may appear slightly underdone).
10:08 Within several minutes of removing cookies from oven, sprinkle all over with flaky sea salt.
10:19 Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Storing
Store cooled cookies in an airtight container at room temperature for up to a week.
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Gluten-Free Sourdough Chocolate Chunk Cookies
RESOURCES & LINKS MENTIONED IN THIS VIDEO:
Gluten-Free Sourdough Chocolate Chunk Cookies Recipe -
Misto -
Pamela's Gluten-Free All Purpose Flour -
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The Greatest Sourdough Chocolate Chip Cookies Ever!
Learn how to make sourdough chocolate chip cookies at home with your sourdough discard! These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite! Make the dough in advance and keep in the fridge or freezer.You'll never be more than minutes away from satisfying your sweet tooth!
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