Ingredients
Equipment
Method
- Instructions:
- In a medium bowl, combine sourdough discard, flour, milk, and egg. Stir until smooth.
- Mix in sweetener (if using), salt, and baking soda. Stir again until well incorporated.
- Fold in any optional ingredients like fruit, spices, or cheese.
- Let the batter rest for 5–10 minutes while preheating a skillet or oven.
- For pancakes or waffles: Heat a greased skillet over medium heat. Pour batter and cook until bubbles form, then flip.
- For muffins: Pour into muffin tins and bake at 375°F (190°C) for 18–22 minutes.
- For crackers: Roll batter into thin sheets, cut into shapes, and bake at 350°F (175°C) for 12–15 minutes or until crispy.
- Cool slightly and serve warm or store for later.
Notes
Notes:
Older discard will produce a tangier flavor.
For a dairy-free version, use plant-based milk and oil.
Freeze cooked items for up to 2 months.
Adjust flour type or hydration based on recipe (e.g., whole wheat, spelt, GF).
Discard should be free of mold and kept refrigerated or frozen if not used immediately.