31+ Delicious Sourdough Discard Bread Recipes to Help You Waste Less and Bake More

If you’re an avid sourdough baker, you’ve probably encountered the all-too-familiar dilemma of sourdough discard.

After feeding your starter and letting it grow, you may find yourself with a heap of discard that can feel wasteful.

But what if we told you that sourdough discard doesn’t have to be thrown out?

In fact, it can be the secret ingredient to some of the most delicious, creative, and flavorful bread recipes you’ve ever baked!

From hearty whole-grain loaves to sweet, indulgent treats, sourdough discard can add incredible flavor, texture, and complexity to your breads.

Not only does using sourdough discard reduce waste, but it also opens the door to a whole new world of baking.

In this post, we’ve compiled over 31 unique sourdough discard bread recipes, offering something for every taste preference—from savory to sweet, and everything in between.

Whether you’re a beginner baker or a seasoned pro, these recipes will help you make the most of your sourdough discard while baking loaves that are both satisfying and delicious.

So, let’s dive into the world of sourdough discard bread and start transforming your leftover starter into culinary masterpieces!

31+ Delicious Sourdough Discard Bread Recipes to Help You Waste Less and Bake More

By now, you should have a whole new appreciation for sourdough discard and its endless possibilities in the kitchen.

Whether you’re in the mood for a soft, buttery bread with a hint of sweetness or a savory loaf loaded with herbs and cheese, these 31+ sourdough discard bread recipes are bound to inspire your baking adventures.

Not only will you be minimizing food waste, but you’ll also be creating fresh, flavorful loaves that are perfect for any occasion.

The next time you have sourdough discard, don’t hesitate—try one of these recipes and enjoy the magic that happens when you put that leftover starter to good use.

Happy baking, and may your sourdough creations be as delightful as they are sustainable!

Rustic Sourdough Discard Skillet Bread

This crusty, golden skillet bread is the perfect solution for using up your sourdough discard. It’s quick to mix, no kneading required, and bakes up beautifully in a cast iron skillet. With a tender interior and a crisp crust, it pairs well with soups, stews, or simply a pat of butter. The discard adds a tangy depth of flavor that mimics a long-fermented loaf—without the wait.

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 2 cups all-purpose flour
• 1 tbsp olive oil
• 3/4 cup warm water
• 1 tsp sugar
• 1 tsp salt
• 2 tsp baking powder
• Optional: herbs, garlic powder, shredded cheese

Instructions

1. Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.
2. In a mixing bowl, combine flour, baking powder, salt, and sugar.
3. Add sourdough discard, olive oil, and warm water. Mix until just combined (the dough will be sticky).
4. Carefully remove the hot skillet and grease it with a bit of oil or butter.
5. Pour the dough into the skillet and gently spread it to the edges.
6. Top with herbs or cheese if desired.
7. Bake for 25–30 minutes or until golden brown and cooked through.
8. Let cool slightly before slicing and serving.

This skillet bread is the perfect entry point for anyone nervous about baking with sourdough discard. It’s simple, satisfying, and versatile. Best of all, it’s ready in under an hour with no rising time. It’s a brilliant way to enjoy the tang of sourdough without the wait—or the waste!

Herbed Sourdough Discard Sandwich Loaf

Turn your sourdough discard into a soft, sliceable sandwich bread infused with aromatic herbs. This loaf is lighter than traditional sourdough, but still carries that familiar tang. Perfect for grilled cheese, avocado toast, or even just butter and jam, this discard loaf proves that simplicity and flavor can absolutely coexist.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups bread flour
• 1 tbsp sugar
• 2 tbsp olive oil
• 3/4 cup warm milk (or dairy-free alternative)
• 1 tsp salt
• 2 tsp instant yeast
• 1 tbsp dried herbs (rosemary, thyme, oregano, etc.)

Instructions

1. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Stir in the discard, olive oil, and herbs.
3. Add flour and salt, mixing until a soft dough forms.
4. Knead on a floured surface for 5–7 minutes until smooth.
5. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch pan.
7. Cover and let rise again for 30–45 minutes.
8. Preheat oven to 375°F (190°C).
9. Bake for 30–35 minutes, or until the top is golden and the loaf sounds hollow when tapped.
10. Let cool completely before slicing.

This herbed sandwich loaf is a fantastic way to turn sourdough discard into something truly useful—and delicious. The soft crumb, gentle tang, and touch of herbs make it a favorite for everything from sandwiches to toast. It’s a wholesome, homemade alternative to store-bought loaves that elevates everyday meals.

Multigrain Sourdough Discard Artisan Bread

Craving something hearty? This multigrain sourdough discard bread is packed with fiber-rich grains, seeds, and the signature sourdough flavor—all without a long fermentation. It’s rustic, nourishing, and visually stunning, perfect for artisan-style loaves that look (and taste) like they came from a bakery.

Ingredients

• 1 cup sourdough discard
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup rolled oats
• 2 tbsp sunflower seeds
• 2 tbsp flaxseed
• 1 1/4 cup warm water
• 1 tbsp honey
• 2 tsp salt
• 2 tsp instant yeast

Instructions

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes.
2. Stir in sourdough discard, oats, seeds, and both flours. Mix until combined.
3. Add salt and mix again.
4. Knead for 6–8 minutes by hand or in a stand mixer until smooth.
5. Cover and let rise in a warm place for 60–90 minutes, until doubled.
6. Shape into a round or oval loaf and place on a parchment-lined baking sheet or proofing basket.
7. Let rise again for 30–45 minutes.
8. Preheat oven to 425°F (220°C). Optionally, score the top with a sharp knife.
9. Bake for 30–35 minutes, or until crust is deep golden and internal temp reaches 200°F (93°C).
10. Cool completely on a wire rack before slicing.

This multigrain discard loaf is proof that you can create artisan-style bread from leftovers. The sourdough tang plays beautifully with the earthy grains and nutty seeds, giving each bite depth and texture. It’s the kind of bread that fills your kitchen with warmth and your belly with nourishment.

Let me know if you’d like to turn these into printable recipe cards or blog posts!

Cheesy Garlic Sourdough Discard Pull-Apart Bread

This gooey, garlicky pull-apart bread is a flavor-packed crowd-pleaser—and it’s made even better with sourdough discard! Think of it like garlic bread meets sourdough pizza dough, with layers of cheese, butter, and herbs in every tearable bite. It’s the ultimate party snack or comfort food side dish, made without the need for an overnight rise.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 cup warm water
• 2 tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 3 tbsp melted butter
• 3 cloves garlic, minced
• 1 tbsp chopped parsley

Instructions

1. Combine warm water, sugar, and yeast in a bowl. Let sit for 5 minutes until foamy.
2. Mix in the sourdough discard, olive oil, and flour. Add salt and knead for 6–8 minutes.
3. Cover and let rise for 1 hour or until doubled.
4. Punch down the dough and divide it into 12 small balls.
5. Mix melted butter, garlic, and parsley.
6. Dip each dough ball into the garlic butter and layer in a greased 9-inch round pan, sprinkling mozzarella and Parmesan between layers.
7. Let rise for another 30 minutes. Preheat oven to 375°F (190°C).
8. Bake for 25–30 minutes, or until golden brown and bubbling.
9. Let cool slightly before serving warm.

This cheesy garlic sourdough pull-apart bread is the ultimate way to treat yourself and guests. The discard adds a subtle tang, while the garlic butter and cheese bring serious flavor. It’s perfect as a side for pasta night—or just on its own, devoured straight from the pan.

Peanut Butter Banana Sourdough Discard Bread

Sweet, moist, and packed with rich banana flavor, this twist on classic banana bread uses sourdough discard to add a gentle tang that balances beautifully with creamy peanut butter. It’s naturally dairy-free and makes a great breakfast loaf, snack, or even dessert. Plus, it’s a tasty way to use up both overripe bananas and extra discard.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Optional: chopped nuts or chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, peanut butter, brown sugar, eggs, and sourdough discard.
3. In a separate bowl, combine flour, baking soda, salt, and cinnamon.
4. Add dry ingredients to wet and mix until just combined. Fold in any optional add-ins.
5. Pour batter into the prepared loaf pan.
6. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread variation is comfort in loaf form—with the added complexity of sourdough tang and the creamy richness of peanut butter. It’s an easy, one-bowl recipe that turns everyday ingredients into something a little special. Try it toasted with a swipe of jam or butter for breakfast bliss.

Jalapeño Cheddar Sourdough Discard Cornbread

This bold, savory cornbread uses sourdough discard to deepen the flavor while keeping things moist and tender. The combination of sharp cheddar and spicy jalapeños gives it a flavorful punch, while cornmeal adds that classic Southern texture. It’s ideal alongside chili, grilled meats, or served on its own with honey butter.

Ingredients

• 1 cup sourdough discard
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 1 egg
• 1/4 cup melted butter or oil
• 1 cup shredded sharp cheddar
• 1–2 jalapeños, finely chopped (seeds removed for less heat)

Instructions

1. Preheat oven to 400°F (200°C). Grease or line an 8×8-inch baking dish.
2. In a large bowl, mix flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, egg, butter, and sourdough discard.
4. Combine wet and dry ingredients, stirring until just mixed. Fold in cheese and jalapeños.
5. Pour into the prepared pan and smooth the top.
6. Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
7. Cool slightly before cutting and serving.

This cornbread is anything but ordinary. The sourdough discard gives it an unexpected but welcome tang that balances beautifully with the sweet corn flavor, sharp cheddar, and jalapeño heat. It’s a savory standout that’s perfect for BBQs, potlucks, or a cozy chili night.

Want more creative ways to use sourdough discard? I can also whip up recipes for muffins, crackers, pancakes, or even desserts!

Apple Cinnamon Sourdough Discard Quick Bread

This warm and cozy quick bread blends the comforting flavors of baked apples and cinnamon with the subtle tang of sourdough discard. Moist, tender, and lightly sweet, it’s perfect for breakfast, tea time, or a not-too-sweet dessert. The discard adds a unique depth that balances the natural sweetness of the fruit, giving this classic flavor combo a delightful twist.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups diced apples (peeled or unpeeled)
• Optional: chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine eggs, sugar, oil, milk, vanilla, and sourdough discard. Mix well.
4. Fold dry ingredients into wet until just combined. Stir in diced apples and nuts if using.
5. Pour into loaf pan and smooth the top.
6. Bake for 50–60 minutes, until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a rack to cool completely.

This apple cinnamon sourdough discard bread hits all the right notes—sweet, spiced, tangy, and tender. It’s a great way to use up fall fruit or enjoy a taste of comfort any time of year. Perfect toasted with a smear of butter, or just as-is with a mug of tea.

Savory Pesto Sourdough Discard Focaccia

Take your sourdough discard game to the next level with this fluffy, herbaceous focaccia infused with fresh pesto. It’s delightfully soft inside with a golden, crispy crust—and a bold basil-garlic flavor that makes it completely irresistible. Use homemade or store-bought pesto to customize it your way.

Ingredients

• 1 cup sourdough discard
• 2 1/4 cups all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• 3/4 cup warm water
• 2 tbsp olive oil (plus more for topping)
• 1/4 cup pesto (store-bought or homemade)
• Optional toppings: cherry tomatoes, olives, flaky salt, parmesan

Instructions

1. In a large bowl, mix warm water and yeast. Let sit 5 minutes.
2. Add sourdough discard, flour, salt, olive oil, and pesto. Mix until a sticky dough forms.
3. Knead briefly or use a stand mixer with a dough hook for 5–7 minutes.
4. Cover and let rise for 1–2 hours until doubled.
5. Press dough into a well-oiled 9×13-inch pan. Let rise another 30–45 minutes.
6. Preheat oven to 425°F (220°C).
7. Dimple the surface with your fingers, drizzle with olive oil, and add toppings.
8. Bake 20–25 minutes, or until golden brown and crisp around the edges.
9. Cool slightly before slicing and serving.

This sourdough discard focaccia is a bakery-worthy bread with very little effort. The pesto adds flavor throughout, and the discard lends a gentle sourness that elevates it beyond a basic focaccia. Serve it with pasta, dip it in soup, or use it for sandwiches—it’s a guaranteed hit.

Rye & Caraway Sourdough Discard Boule

Earthy rye flour, bold caraway seeds, and a touch of sourdough funk come together in this rustic, European-style boule. It’s hearty, flavorful, and deeply satisfying, perfect for slicing thick and serving with butter, smoked salmon, or sharp cheese. The discard gives this bread complexity without requiring an all-day rise.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups bread flour
• 1 cup rye flour
• 1 tbsp caraway seeds
• 2 tsp instant yeast
• 1 tsp salt
• 1 tbsp molasses or honey
• 1 cup warm water

Instructions

1. In a large bowl, whisk warm water, molasses, and yeast. Let sit for 5 minutes.
2. Stir in sourdough discard, rye flour, bread flour, salt, and caraway seeds.
3. Mix until a dough forms, then knead for 8–10 minutes until smooth.
4. Cover and let rise for 1 to 1.5 hours, until doubled.
5. Shape into a round boule and place on a parchment-lined baking sheet.
6. Let rise again for 30–45 minutes. Preheat oven to 400°F (200°C).
7. Score the top and bake for 35–40 minutes, until crusty and golden.
8. Cool fully before slicing.

This rye & caraway sourdough discard bread is bold, hearty, and unapologetically flavorful. It’s a great introduction to old-world bread styles, made easier and faster thanks to the use of discard and instant yeast. Ideal for hearty meals, savory toppings, or just a rustic moment with butter and salt.

Let me know if you’d like to explore gluten-free, dessert-style, or even holiday-themed sourdough discard breads next!

Chocolate Chip Sourdough Discard Banana Bread

This indulgent yet simple banana bread incorporates sourdough discard for a delightful tang, balanced by the sweetness of ripe bananas and the richness of chocolate chips. It’s soft, moist, and full of flavor, making it a perfect treat for breakfast, dessert, or an afternoon snack. The sourdough discard brings an extra layer of depth that complements the sweetness beautifully.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3 ripe bananas, mashed
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips
• Optional: 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the mashed bananas, sourdough discard, brown sugar, oil, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chocolate chips and walnuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip banana bread is a decadent twist on a classic. The tanginess from the sourdough discard beautifully complements the sweetness of the bananas and the richness of the chocolate. It’s a cozy, comforting treat that’s perfect for any time of day—and a fantastic way to use up that sourdough discard!

Herb and Olive Sourdough Discard Boule

This savory, rustic boule is infused with Mediterranean flavors, combining the tang of sourdough discard with fragrant herbs and briny olives. It has a chewy texture, a crisp crust, and a deliciously flavorful interior. It’s ideal for dipping in olive oil, pairing with cheese, or serving alongside any Mediterranean-inspired meal.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp dried oregano
• 1/4 cup green olives, chopped
• 1/4 cup kalamata olives, chopped
• 3/4 cup warm water

Instructions

1. In a bowl, mix warm water, olive oil, and instant yeast. Let sit for 5 minutes.
2. Add the sourdough discard, flour, salt, oregano, and olives. Stir until a dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and shape it into a round boule.
6. Let it rise on a parchment-lined baking sheet for 30-45 minutes. Preheat oven to 450°F (230°C).
7. Score the top of the dough with a sharp knife and bake for 30–35 minutes, or until the bread sounds hollow when tapped.
8. Cool on a wire rack before slicing.

This herb and olive sourdough discard boule is a Mediterranean-inspired masterpiece. It’s perfect for anyone who loves savory breads, with the tang of sourdough and the burst of flavor from olives and herbs. Serve it with cheese, soup, or as an appetizer—it’ll disappear quickly!

Lemon Rosemary Sourdough Discard Ciabatta

Light, airy, and fragrant, this lemon rosemary sourdough discard ciabatta bread is a great choice for anyone who loves fresh, flavorful bread with a slight tang. The combination of fresh lemon zest and rosemary gives it a Mediterranean flair, while the open crumb and crispy crust make it perfect for sandwiches or served alongside olive oil for dipping.

Ingredients

• 1 cup sourdough discard
• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp instant yeast
• 1 tbsp sugar
• 1/2 cup warm water
• 1 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh rosemary, finely chopped
• 1/4 cup warm water (for adjusting dough consistency)

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes.
2. In a large mixing bowl, combine flour, salt, sourdough discard, olive oil, lemon zest, and rosemary.
3. Add the yeast mixture and mix until a rough dough forms.
4. Knead the dough for 8-10 minutes, adding extra warm water as needed to achieve a sticky but smooth dough.
5. Cover and let rise for 1-2 hours, or until doubled in size.
6. Preheat oven to 450°F (230°C). Place a baking stone or baking sheet inside to preheat.
7. Punch down the dough and divide it into two portions. Gently shape each into an oblong ciabatta shape.
8. Let the dough rise on a parchment-lined baking sheet for 30 minutes.
9. Transfer the dough to the hot baking stone or sheet, and bake for 20–25 minutes, until golden brown and crisp on the outside.
10. Cool before slicing.

This lemon rosemary ciabatta is a wonderfully fragrant, light bread that pairs perfectly with fresh salads, grilled vegetables, or cheese platters. The slight sourdough tang is complemented by the bright citrus and savory rosemary, creating a well-balanced flavor profile. It’s ideal for summer gatherings or as a flavorful base for sandwiches.

Let me know if you’d like to explore more variations or different types of sourdough discard recipes!

Sun-Dried Tomato & Basil Sourdough Discard Bread

This savory loaf brings the vibrant flavors of sun-dried tomatoes and fresh basil together with the tangy undertones of sourdough discard. The result is a soft, fragrant bread with a deliciously chewy texture and a crust that’s perfectly golden. Ideal for sandwiches, dipping, or enjoying on its own, this bread pairs beautifully with cheese or a rich tomato soup.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil
• 3/4 cup warm water
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, finely chopped
• 1 tsp garlic powder (optional)
• 1/4 cup grated Parmesan (optional)

Instructions

1. In a bowl, mix warm water, yeast, and olive oil. Let sit for 5 minutes until frothy.
2. Add the sourdough discard, flour, and salt to the mixture. Stir until combined into a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Fold in the sun-dried tomatoes, basil, and garlic powder (if using).
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a round or oval loaf.
7. Place the shaped dough on a parchment-lined baking sheet. Let rise for another 30 minutes.
8. Preheat the oven to 400°F (200°C).
9. Optionally, sprinkle the top of the dough with Parmesan before baking.
10. Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

This sun-dried tomato and basil sourdough discard bread is a flavorful, aromatic loaf that’s perfect for enjoying with a simple salad, pasta, or as a sandwich base. The tomatoes give it a subtle sweetness, while the basil adds freshness—pairing wonderfully with the tangy sourdough discard. A great way to infuse a little Mediterranean magic into your baking!

Coconut Lime Sourdough Discard Bread

This tropical-inspired bread brings together the subtle sweetness of coconut and the bright zest of lime, creating a delightful treat perfect for breakfast or dessert. The sourdough discard adds a touch of tang, while the coconut and lime create a refreshingly unique flavor profile. This loaf is soft, moist, and fragrant, a true escape to paradise in every bite.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 cup sweetened shredded coconut
• 2 tbsp lime zest
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup coconut milk (or regular milk)
• 2 eggs
• 1/4 cup vegetable oil
• 1 tbsp fresh lime juice
• Optional: powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, shredded coconut, sugar, salt, baking powder, and baking soda.
3. In a separate bowl, whisk together eggs, coconut milk, oil, sourdough discard, lime zest, and lime juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Optionally, dust with powdered sugar before serving.

This coconut lime sourdough discard bread is like a little vacation in a loaf. The coconut adds richness and moisture, while the lime zest and juice provide a refreshing, tangy contrast. This bread works wonderfully as a breakfast treat, afternoon snack, or light dessert. It’s a unique way to incorporate sourdough discard into a sweet, tropical-inspired loaf!

Walnut and Honey Sourdough Discard Bread

This rustic loaf combines the earthiness of walnuts with the sweetness of honey, all brought together by the tangy depth of sourdough discard. The result is a hearty, slightly sweet bread that’s perfect for breakfast or snacking. The walnuts give it a satisfying crunch, while the honey adds just a hint of sweetness, making it a great pairing with cheese or butter.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp salt
• 1 tbsp honey
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup walnuts, chopped
• 2 tbsp olive oil
• 1/4 cup warm milk

Instructions

1. In a small bowl, dissolve the yeast and honey in warm water. Let sit for 5 minutes to activate.
2. In a large bowl, mix both flours and salt. Add the sourdough discard, olive oil, and warm milk.
3. Pour in the yeast mixture and stir until the dough comes together.
4. Knead for 8–10 minutes until the dough is smooth and elastic.
5. Fold in the chopped walnuts.
6. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
7. Punch down the dough and shape it into a round or oval loaf.
8. Let it rise on a parchment-lined baking sheet for another 30–45 minutes.
9. Preheat the oven to 375°F (190°C).
10. Bake the bread for 30–35 minutes, or until golden brown and hollow when tapped on the bottom.
11. Let cool before slicing.

This walnut and honey sourdough discard bread is a hearty yet slightly sweet loaf with great texture and depth. The walnuts add crunch, while the honey enhances the sourdough’s natural tang. It’s perfect with butter, cheese, or simply enjoyed on its own for a comforting snack. This is a bread you’ll want to bake again and again!

Feel free to ask for more ideas or explore different themes for your sourdough discard creations!

Spicy Jalapeño Cheddar Sourdough Discard Bread

This bread brings a kick of heat from fresh jalapeños and melty, gooey cheddar cheese, perfectly balanced by the tang of sourdough discard. The result is a flavorful, slightly spicy, and cheesy loaf with a golden, crispy crust. Ideal for sandwiches, dipping in soups, or just snacking on its own, this bread has bold flavors that everyone will love.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1/2 tsp sugar
• 1/2 cup warm water
• 2 tbsp olive oil
• 1/2 cup grated sharp cheddar cheese
• 1-2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Fold in the cheddar cheese, chopped jalapeños, and cilantro (if using).
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf or round boule.
7. Place the dough on a parchment-lined baking sheet and let rise for another 30-45 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake for 30–35 minutes, or until golden brown and crisp.
10. Cool slightly before slicing.

This spicy jalapeño cheddar sourdough discard bread is perfect for those who love a little heat in their meals. The creamy cheddar complements the fiery jalapeños, while the sourdough adds depth and tang. Serve it with a hearty bowl of soup, or enjoy it as a sandwich base with your favorite fillings. It’s bold, flavorful, and just the right amount of spice!

Garlic and Herb Sourdough Discard Bread

Garlic lovers, rejoice! This savory loaf is packed with roasted garlic and a blend of fresh herbs, giving it an irresistible aroma and flavor. The tang of the sourdough discard is the perfect backdrop for the richness of the garlic and the earthiness of the herbs. Ideal for serving alongside pasta, salads, or just enjoying with butter, this garlic herb bread will become a household favorite.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• 1/2 cup warm water
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 head of garlic, roasted and mashed
• 1/4 cup grated Parmesan (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the top off the garlic bulb, drizzle with olive oil, and roast for 30-40 minutes until soft and caramelized. Let cool.
2. In a bowl, mix warm water, yeast, and olive oil. Let sit for 5 minutes.
3. In a large mixing bowl, combine flour, salt, and sourdough discard. Add the yeast mixture and mix until a dough forms.
4. Knead for 8-10 minutes until smooth.
5. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Fold the mashed garlic, rosemary, thyme, and Parmesan (if using) into the dough.
6. Cover and let the dough rise for 1-1.5 hours until doubled.
7. Punch down the dough and shape it into a round or oval loaf.
8. Let the dough rise for another 30 minutes. Preheat the oven to 400°F (200°C).
9. Bake for 25–30 minutes, until the bread is golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This garlic and herb sourdough discard bread is perfect for garlic lovers who want a savory loaf with rich flavor. The roasted garlic adds a sweet depth to the bread, and the fresh herbs elevate it further. Serve it with olive oil for dipping, as a side to pasta dishes, or enjoy it toasted with butter. It’s a flavorful and fragrant treat that will quickly become a staple in your bread-making repertoire!

Sweet Potato and Sage Sourdough Discard Bread

This hearty, earthy bread incorporates roasted sweet potatoes and fresh sage, creating a comforting loaf with a tender crumb and slightly sweet flavor. The tang of the sourdough discard complements the natural sweetness of the sweet potatoes, and the sage adds a lovely herbal note. This bread is perfect for autumn meals, savory spreads, or as a side to roasted meats.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 medium sweet potato, roasted and mashed (about 1 cup)
• 2 tbsp fresh sage, chopped
• 1/4 cup warm water
• 2 tbsp olive oil

Instructions

1. Roast the sweet potato by peeling it and cutting it into chunks. Toss with a little olive oil and roast at 400°F (200°C) for 20–25 minutes, until soft. Let cool and mash.
2. In a bowl, combine warm water, yeast, and olive oil. Let sit for 5 minutes until frothy.
3. In a large bowl, mix flour, salt, cinnamon, nutmeg, and sourdough discard. Add the yeast mixture and mashed sweet potato.
4. Stir until a dough forms, then knead for 8-10 minutes until smooth.
5. Fold in the fresh sage and mix thoroughly.
6. Cover the dough and let rise for 1-1.5 hours until doubled in size.
7. Punch down the dough and shape it into a loaf.
8. Let rise for 30 minutes. Preheat the oven to 375°F (190°C).
9. Bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
10. Cool before slicing.

This sweet potato and sage sourdough discard bread is a rich, flavorful loaf with just the right balance of sweetness and savory notes. The combination of sweet potato and sage makes it perfect for cozy autumn meals or holiday spreads. It’s a wonderfully moist bread with a tender crumb that pairs beautifully with cheese, soups, or roasted meats.

Let me know if you want more ideas, or feel free to ask about a specific type of bread you’re interested in! Happy baking!

Cinnamon Coconut Sourdough Discard Bread

This fragrant, soft loaf combines the warmth of cinnamon with the tropical sweetness of coconut, making it the perfect treat for breakfast or an afternoon snack. The sourdough discard adds an extra depth of flavor to this already deliciously sweet bread. With a light crumb and a hint of spice, it’s perfect for spreading butter, honey, or enjoying on its own.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp instant yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 2 tbsp butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract
• Optional: powdered sugar for dusting

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, cinnamon, salt, and sourdough discard. Add the yeast mixture, milk, melted butter, and vanilla extract.
3. Stir until a dough forms and knead for 8-10 minutes until smooth.
4. Fold in the shredded coconut.
5. Cover the dough and let rise for 1-1.5 hours or until doubled in size.
6. Punch down the dough and shape into a loaf.
7. Let the dough rise on a parchment-lined baking sheet for 30 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake for 25-30 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.
10. Let cool on a wire rack, and dust with powdered sugar before serving, if desired.

This cinnamon coconut sourdough discard bread is an irresistible, aromatic treat that’s perfect for cozy mornings or special occasions. The combination of cinnamon and coconut is both comforting and exotic, making each bite a delightful experience. It’s a fantastic bread for slathering with butter or pairing with a cup of coffee or tea.

Rye and Caraway Sourdough Discard Bread

This hearty, flavorful loaf combines the distinctive flavor of rye flour with the aromatic crunch of caraway seeds. The tangy sourdough discard enhances the overall depth, creating a complex bread with a chewy texture and a rustic crust. It’s the perfect bread for sandwiches, especially with pastrami or cheese, or to enjoy with a bowl of soup.

Ingredients

• 1 cup sourdough discard
• 1 1/2 cups rye flour
• 1 1/2 cups all-purpose flour
• 1 tbsp caraway seeds
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp honey
• 3/4 cup warm water
• 2 tbsp olive oil

Instructions

1. In a small bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine rye flour, all-purpose flour, caraway seeds, and salt.
3. Add the sourdough discard, yeast mixture, and olive oil. Stir until a dough forms.
4. Knead for 8-10 minutes until smooth and elastic.
5. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a round or oval loaf.
7. Let the dough rise for 30-45 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle a few extra caraway seeds on top of the dough before baking.
9. Bake for 30–35 minutes, until golden brown and hollow when tapped.
10. Cool on a wire rack before slicing.

This rye and caraway sourdough discard bread is a perfect balance of earthy rye and the distinctive, slightly peppery flavor of caraway seeds. Its hearty texture and deep flavor make it an ideal companion for strong cheeses, meats, or a simple spread of butter. It’s a classic bread that’s both rustic and satisfying.

Berry & Almond Sourdough Discard Bread

This light and slightly sweet bread is studded with fresh berries and almond slices, bringing out the fruity flavors of summer with every bite. The tang of the sourdough discard is a lovely contrast to the sweetness of the berries, while the almonds add a nice crunch. This loaf is perfect for breakfast, tea time, or a light dessert.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup almond milk (or regular milk)
• 1/4 cup honey
• 1/2 cup fresh mixed berries (blueberries, raspberries, etc.)
• 1/4 cup sliced almonds
• 1/2 tsp vanilla extract
• Optional: additional honey for drizzling

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture, almond milk, honey, and vanilla extract. Stir to form a dough.
3. Knead for 8-10 minutes until smooth and elastic.
4. Gently fold in the fresh berries and sliced almonds, being careful not to crush the berries.
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 350°F (175°C).
8. Optionally, sprinkle extra almonds on top of the dough before baking.
9. Bake for 30–35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
10. Cool on a wire rack and drizzle with extra honey if desired.

This berry and almond sourdough discard bread is a delightful, slightly sweet loaf with a beautiful combination of flavors. The berries add a juicy burst of flavor, while the almonds contribute a satisfying crunch. It’s a versatile bread—perfect for breakfast with a smear of butter, or for an afternoon snack with tea. The light sweetness makes it a lovely treat any time of day.

Enjoy trying these new recipes! Let me know if you need more ideas or variations. Happy baking!

Chocolate Chip and Hazelnut Sourdough Discard Bread

This indulgent sourdough discard bread combines the richness of chocolate chips with the nutty crunch of hazelnuts, making it a perfect sweet treat for any occasion. The tang of sourdough discard balances the sweetness of the chocolate, while the hazelnuts add a delightful texture. This bread is great for breakfast, dessert, or as a snack with a cup of coffee or tea.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup chocolate chips
• 1/2 cup hazelnuts, chopped
• 1 tsp vanilla extract
• Optional: powdered sugar for dusting

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture, milk, melted butter, and vanilla extract. Stir to form a dough.
3. Knead the dough for 8-10 minutes until smooth and elastic.
4. Gently fold in the chocolate chips and chopped hazelnuts.
5. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle some extra chocolate chips and chopped hazelnuts on top before baking.
9. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Cool on a wire rack and dust with powdered sugar if desired.

This chocolate chip and hazelnut sourdough discard bread is a decadent treat that balances sweet, nutty, and tangy flavors. The combination of melty chocolate and crunchy hazelnuts makes each bite delightful. It’s perfect as an afternoon snack, dessert, or breakfast when you want to enjoy something a little sweeter. Serve with a hot cup of coffee or milk for the ultimate indulgence!

Parmesan and Olive Sourdough Discard Bread

This savory loaf brings together the sharpness of Parmesan cheese and the briny goodness of olives, creating a bread that’s packed with flavor. The sourdough discard enhances the loaf’s complexity, while the cheese gives it a savory richness. This bread is perfect for serving alongside Mediterranean dishes, soups, or enjoying as a snack on its own.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup Parmesan cheese, grated
• 1/4 cup black or green olives, chopped
• 1 tsp dried oregano
• Optional: extra olive oil for brushing

Instructions

1. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture and olive oil, stirring to form a dough.
3. Knead for 8–10 minutes until the dough is smooth and elastic.
4. Gently fold in the grated Parmesan, chopped olives, and oregano.
5. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a round or oval loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, brush the top of the dough with a little olive oil for a glossy finish.
9. Bake for 25-30 minutes, or until the bread is golden and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This Parmesan and olive sourdough discard bread is a savory delight with a rich, cheesy flavor and the perfect bite from the olives. The bread’s slightly tangy crumb complements the salty, umami-rich ingredients, making it ideal for pairing with charcuterie, cheese boards, or a bowl of Mediterranean olives. It’s also delicious toasted and served with a drizzle of olive oil or balsamic vinegar.

Potato and Rosemary Sourdough Discard Bread

This comforting bread incorporates mashed potatoes and fresh rosemary, creating a soft, moist loaf with a delicate flavor. The addition of sourdough discard brings depth and complexity, while the potatoes keep the bread tender and light. The earthy rosemary adds a fragrant, savory note, making this bread perfect for pairing with stews, roasts, or a simple spread of butter.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1/2 cup mashed potatoes (about 1 medium potato)
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• 1/2 cup warm water
• 2 tbsp fresh rosemary, chopped
• 1 tbsp honey
• Optional: extra olive oil for brushing

Instructions

1. Boil and mash the potato until smooth. Let it cool slightly.
2. In a small bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes.
3. In a large mixing bowl, combine flour, salt, sourdough discard, and mashed potatoes. Add the yeast mixture and olive oil. Stir to form a dough.
4. Knead for 8-10 minutes until the dough is smooth and elastic.
5. Gently fold in the fresh rosemary.
6. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
7. Punch down the dough and shape it into a round or oval loaf.
8. Let the dough rise for 30-45 minutes. Preheat the oven to 375°F (190°C).
9. Optionally, brush the top of the dough with olive oil before baking.
10. Bake for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped.
11. Cool on a wire rack before slicing.

This potato and rosemary sourdough discard bread is a wonderfully soft and aromatic loaf, perfect for hearty meals. The mashed potatoes make it incredibly moist and tender, while the rosemary infuses the bread with a fragrant, earthy note. It pairs beautifully with roasted meats, soups, or can simply be enjoyed with butter or olive oil. A true comfort food!

Let me know how these work out or if you need any more ideas! Happy baking!

Cherry Almond Sourdough Discard Bread

This bread combines the tartness of fresh cherries with the nutty crunch of almonds, creating a perfect balance of sweet and savory flavors. The sourdough discard provides a tangy background that complements the sweetness of the fruit and the richness of the almonds. With a soft, slightly sweet crumb, this bread is wonderful for breakfast, as a snack, or as a dessert.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup honey
• 1/4 cup almond milk (or regular milk)
• 1/2 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds
• 1 tsp vanilla extract
• Optional: powdered sugar for dusting

Instructions

1. In a small bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture, almond milk, and vanilla extract. Stir to form a dough.
3. Knead for 8-10 minutes until the dough is smooth and elastic.
4. Gently fold in the chopped cherries and sliced almonds.
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle some sliced almonds on top before baking.
9. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. Cool on a wire rack and dust with powdered sugar if desired.

This cherry almond sourdough discard bread is the perfect combination of sweet and nutty, with a lovely, moist crumb. The fresh cherries add a juicy burst of flavor, while the almonds provide a satisfying crunch. This bread is delicious on its own or toasted with a bit of butter, making it an excellent option for breakfast or as a sweet treat.

Herb and Potato Sourdough Discard Bread

A perfect bread for any meal, this hearty loaf is made with mashed potatoes and fresh herbs, creating a flavorful, tender crumb. The sourdough discard adds depth to the flavor, while the rosemary and thyme elevate the taste with their aromatic qualities. This bread is excellent for dipping in olive oil, pairing with soups, or simply enjoying with butter.

Ingredients

• 1 cup sourdough discard
• 2 cups all-purpose flour
• 1 cup mashed potatoes (about 1 medium potato)
• 1 tsp salt
• 1 tsp instant yeast
• 1 tbsp olive oil
• 1/2 cup warm water
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Optional: olive oil for brushing

Instructions

1. Boil and mash the potato until smooth, then allow it to cool.
2. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
3. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture, olive oil, and mashed potatoes. Stir until a dough forms.
4. Knead for 8-10 minutes until the dough is smooth and elastic.
5. Fold in the rosemary and thyme.
6. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
7. Punch down the dough and shape it into a round or oval loaf.
8. Let the dough rise for 30-45 minutes. Preheat the oven to 375°F (190°C).
9. Optionally, brush the top of the loaf with olive oil for a golden finish.
10. Bake for 30-35 minutes, or until golden brown and the bread sounds hollow when tapped.
11. Cool on a wire rack before slicing.

This herb and potato sourdough discard bread is wonderfully soft and flavorful. The mashed potatoes keep it moist and tender, while the fresh herbs provide a fragrant, savory note. It’s an ideal bread for savory spreads, soups, and stews, or just enjoyed with a bit of butter. This comforting loaf will become a go-to for any meal.

Pecan and Maple Sourdough Discard Bread

This sweet and nutty bread combines the rich flavor of toasted pecans with the sweetness of maple syrup, creating a loaf that’s both hearty and indulgent. The sourdough discard adds a slight tang, balancing out the sweetness of the maple syrup, while the pecans provide a lovely crunch. Perfect for breakfast, a snack, or as a treat with your favorite cup of coffee.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp instant yeast
• 1/2 cup warm water
• 1/4 cup maple syrup
• 1/2 cup toasted pecans, chopped
• 1/2 tsp ground cinnamon
• 2 tbsp melted butter
• Optional: extra maple syrup for glazing

Instructions

1. In a small bowl, dissolve yeast and maple syrup in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, cinnamon, and sourdough discard. Add the yeast mixture and melted butter, stirring to form a dough.
3. Knead for 8-10 minutes until the dough is smooth and elastic.
4. Gently fold in the toasted pecans.
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30-45 minutes. Preheat the oven to 375°F (190°C).
8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Optional: For extra sweetness, drizzle some maple syrup over the top of the warm loaf.
10. Cool on a wire rack before slicing.

This pecan and maple sourdough discard bread offers a wonderful balance of sweet and nutty flavors. The toasted pecans add a rich crunch, while the maple syrup provides just the right amount of sweetness. It’s perfect for breakfast, toasted with butter, or as a snack with a cup of tea. This bread brings warmth and comfort with every bite!

I hope you enjoy trying these recipes out! Let me know if you need more ideas or if you want variations on any of these. Happy baking!

Peach and Ginger Sourdough Discard Bread

This fruit-forward bread brings together the sweetness of ripe peaches with the zing of fresh ginger, creating a loaf that’s bursting with flavor. The sourdough discard adds a nice tang, while the ginger gives the bread a slightly spicy kick. This is an ideal bread for breakfast or a light snack, and it’s great with a smear of butter or cream cheese.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp fresh ginger, grated
• 1 tsp instant yeast
• 1/2 cup warm water
• 1/4 cup honey
• 1/2 cup fresh peaches, diced
• 1 tsp vanilla extract
• Optional: sugar for sprinkling

Instructions

1. In a small bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture, grated ginger, and vanilla extract. Stir until a dough forms.
3. Knead for 8–10 minutes until the dough is smooth and elastic.
4. Gently fold in the diced peaches.
5. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle a little sugar on top of the loaf before baking.
9. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This peach and ginger sourdough discard bread is a delightful balance of fruity sweetness and spicy warmth. The peaches provide a burst of juiciness, while the ginger adds a fresh, aromatic flavor. It’s perfect for a summer breakfast, and it pairs wonderfully with a cup of tea or coffee. The sweetness of the honey and peaches makes this bread feel like a treat, but it’s still full of hearty, wholesome goodness.

Jalapeño Cheddar Sourdough Discard Bread

For those who love a little heat, this savory loaf features spicy jalapeños and sharp cheddar cheese. The sourdough discard adds a tangy complexity that balances the spiciness of the peppers and the richness of the cheese. This bread is perfect for pairing with chili, soups, or as a snack with your favorite dip.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp instant yeast
• 1/2 cup warm water
• 1/4 cup olive oil
• 1/2 cup cheddar cheese, shredded
• 1-2 jalapeños, finely chopped (remove seeds for less heat)
• 1 tsp garlic powder
• Optional: extra shredded cheddar for topping

Instructions

1. In a small bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sourdough discard. Add the yeast mixture and olive oil. Stir until a dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Gently fold in the shredded cheddar, chopped jalapeños, and garlic powder.
5. Cover and let the dough rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle extra cheddar on top of the loaf before baking.
9. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This jalapeño cheddar sourdough discard bread is a savory delight with a spicy kick. The combination of sharp cheddar and zesty jalapeños is perfect for anyone who loves bold flavors. The tanginess of the sourdough discard adds another layer of depth to the bread. It’s great as an accompaniment to spicy dishes or just as a snack on its own with a dollop of sour cream.

Sweet Potato and Cinnamon Sourdough Discard Bread

This bread is a perfect blend of savory and sweet, with mashed sweet potatoes and a hint of cinnamon. The sourdough discard adds a slight tang that complements the sweetness of the potatoes and the warm spice of cinnamon. This loaf is excellent for breakfast, served warm with butter, or as a snack with a drizzle of honey.

Ingredients

• 1 cup sourdough discard
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tsp instant yeast
• 1/2 cup warm water
• 1 cup mashed sweet potato (about 1 medium potato)
• 2 tbsp honey
• 1/4 cup milk
• 2 tbsp butter, melted
• Optional: cinnamon sugar for topping

Instructions

1. Boil and mash the sweet potato until smooth, then let it cool slightly.
2. In a small bowl, dissolve yeast and honey in warm water. Let sit for 5 minutes until frothy.
3. In a large bowl, combine flour, salt, cinnamon, and sourdough discard. Add the yeast mixture, mashed sweet potato, milk, and melted butter. Stir until a dough forms.
4. Knead for 8–10 minutes until smooth and elastic.
5. Cover the dough and let rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a loaf.
7. Let the dough rise for 30 minutes. Preheat the oven to 375°F (190°C).
8. Optionally, sprinkle some cinnamon sugar on top of the loaf before baking.
9. Bake for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This sweet potato and cinnamon sourdough discard bread is a comforting, slightly sweet loaf with a soft, moist crumb. The cinnamon adds warmth, and the mashed sweet potatoes give the bread a beautiful texture and subtle sweetness. It’s perfect for breakfast with a pat of butter or honey, and makes a great accompaniment to a warm cup of tea. This bread is a cozy addition to any meal or snack time.

I hope these new recipes give you even more inspiration! Let me know if you’d like more ideas or have any other requests. Happy baking!