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If you're baking sourdough regularly, you're probably dealing with a lot of discard. Don't throw it away! Here are 11 easy sourdough discard recipes for one of the easiest things you can do in the kitchen: quick bread!
These easy sourdough discard breads are fast to make, delicious, and still pack a bit of that sourdough goodness. Unlike traditional sourdough breads, these quick breads don't need an active starter to rise – a bit of baking soda or powder does the trick.
I asked around for the best quick bread recipes that turn discard into deliciousness, and I made my collection of favorites below. I hope you'll find some inspiration for your next bake!
Jump to:
- Sourdough Discard Blueberry and Lemon Quick Bread
- Sourdough Discard Blueberry and Lemon Quick Bread
- Sourdough Banana Bread with Chai Spices
- Sourdough Pumpkin Chocolate Chip Bread
- Sourdough Discard Zucchini Bread
- Sourdough Pound Cake
- Sourdough Cornbread
- Oatmeal Quick Bread Recipe Made With Sourdough Discard
- Hawaiian Banana Bread Made With Sourdough Discard
- Sourdough Irish Soda Bread
- Cinnamon Streusel Sourdough Spice Cake
- Old Fashioned Sourdough Gingerbread
- Pin It For Later
- More Ideas!
Sourdough Discard Blueberry and Lemon Quick Bread
Perfect for those "What do I do with leftover sourdough discard?" moments, this sourdough quickly bringsa fun twist of blueberries and lemon zest, turning it into a dessert-like treat that will surely impress.
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4.60 from 15 votes
Sourdough Discard Blueberry and Lemon Quick Bread
Perfect for those "What do I do with leftover sourdough discard?" moments, this sourdough quickly brings a fun twist of blueberries and lemon zest, turning it into a dessert-like treat that will surely impress. This Lemon Blueberry Bread offers a refreshing, moist texture with just the right touch of richness, striking a perfect balance in flavors.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Additional Time30 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Sourdough Discard Recipes
Cuisine: American
Servings: 15 slices
Calories: 144kcal
Author: Tina
Ingredients
- 1 ½ cups flour
- ⅔ cup sugar
- ⅓ cup coconut oil
- ½ cup whole milk
- 1 large egg about 50 grams
- 2 teaspoon baking powder
- ⅔ cup sourdough discard
- ½ teaspoon salt
- 3 tablespoon lemon juice
- 1 ½ cup blueberries
US Customary - Metric
Instructions
Start by combining all the dry ingredients in a large bowl. Ensure the baking powder is well mixed and evenly distributed throughout the flour. In a separate bowl, mix all the wet ingredients together.
I recommend using a hand mixer for this – mix for about 3 minutes to get a slightly fluffy texture. Gradually add the dry ingredients to the wet mixture, mixing as you go.
Once everything is combined, you should have a batter that's similar to muffin batter, but slightly thinner. This consistency is just right for our bread.
In a small bowl, prepare your blueberries straight from the freezer. Lightly coat them in a bit of the flour mixture to prevent them from clumping together. This small step helps distribute the blueberries evenly in the bread and also prevents them from sinking to the bottom.
Carefully fold in the blueberries. The best way to do this is using a silicone spatula. As you mix, you'll see the blueberries begin to release their juice, tinting the batter. The amount of purple in your bread is up to you, but I tend to mix softly to keep the colors balanced.
Take a loaf pan and line it with a piece of parchment paper. Pour in the batter and smooth out the top of the batter for an even surface. Bake the bread at 350°F (roughly 180°C) for 55 to 70 minutes, until the top turns a lovely golden brown. Let it cool in the pan for 15 minutes, then transfer to a wire rack and let cool completely.
Notes
About 1 - 2 hours before you start making the bread, bring all your ingredients to room temperature, except for the frozen blueberries.
Be sure to measure your flour accurately! Instead of scooping, spoon the flour into your measuring cup and then level it off with a knife's back. Even better: usea kitchen scale. Using too much flour can result in bread that's dense and dry.
If your oven tends to bake unevenly, which is quite common, simply rotate the bread halfway through the baking time for even cooking.
To check if the bread is fully baked, insert a toothpick into the center. If it comes out clean, your bread is ready!
Nutrition
Serving: 1slice | Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 40mg | Fiber: 1g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
Sourdough Banana Bread with Chai Spices
Photo Credit: Sourdough Brandon
This sourdough discard banana bread recipe is easy to make, perfectly spiced with warming masala chai spices, incrediblymoist, and usesFIVEbananas.
Sourdough Pumpkin Chocolate Chip Bread
Photo Credit: Sourdough Brandon
This easyrecipe uses real pumpkin puree, pumpkin spices, and lots of chocolate chips for an irresistible fall sourdough discard recipe! There’s no oil in the recipe, so all of the moisture comes from sourdough discard, brown sugar, melted butter, and real pumpkin puree.
Sourdough Discard Zucchini Bread
Photo Credit: This Jess Cooks
This Sourdough Discard Zucchini Bread is a perfect way to use fresh zucchini and some of your sourdough discard! Zucchini adds great flavor and moisture to this bread. It is delicious to serve as a lightly sweet snack or dessert spread with a little bit of butter.
Sourdough Pound Cake
Photo Credit: Made in Motherhood
Sourdough discard gives this recipe aslight tangthat pairs beautifully with itsslightly sweet,rich, and butteryflavor. Top thisSourdough Pound Cakewith fresh strawberries and homemade whipped cream for the perfect treat.
Sourdough Cornbread
Photo Credit: Baked Collective
The perfect sourdough cornbread! This cornbread is soft and sweet, with crisp edges and a great cornmeal texture. This is a slightly sweet, more cake-like cornbread, perfect to serve alongside spicy chili, soups, and stews, but it makes a great snack, too!
Oatmeal Quick Bread Recipe Made With Sourdough Discard
Photo Credit: Simplicity and a Starter
Sourdough Oatmeal Quick Bread is a simple sweet bread recipe with all the nourishing goodness from rolled oats and sourdough discard. Each bite is moist, with hints of cinnamon throughout. Top with quality butter for a delicious breakfast or snack on the go.
Hawaiian Banana Bread Made With Sourdough Discard
Photo Credit: Simplicity and a Starter
Sourdough Hawaiian Banana Bread is a moist banana bread packed with all the tropical flavors of the Hawaiian islands. Making this banana bread with sourdough discard not only gives it a slightly tangy taste but also makes for an extra tender and delicious crumb.
Sourdough Irish Soda Bread
Photo Credit: The Gingered Whisk
This simple and quick sourdough Irish Soda Bread is a great recipe to use your unfed sourdough discard in. Tender and flavorful, this loaf of bread is like a quick scone.
Cinnamon Streusel Sourdough Spice Cake
Photo Credit: Scotch & Scones
This spice cake is filled with bold flavor from warm Fall baking spices and is topped with a buttery cinnamon streusel. With all this flavor, no one will notice there's sourdough starter discard in it!
Old Fashioned Sourdough Gingerbread
Photo Credit: Scotch & Scones
Old fashioned gingerbreadis soft with a deeply spiced flavor that's not too sweet. This gingerbread cake is perfect for anytime of day, and no one will know it's made with sourdough starter discard unless you tell them!
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More Ideas!
If you like these kinds of posts, check out my this one as well: What to Serve with Sourdough Bread - 20 Delicious Ideas to Dip Into!. It always gives me fresh ideas when I am on the verge of getting bored of eating the same things over and over!
I absolutely love creating these posts ! If there's a specific type of list post you're dying to see, just let me know in the comments below. Your ideas inspire me, so don't hesitate to share what you'd like to read next!
Until then: HAPPY BAKING!
