This list includes recipes of all types: some healthy sourdough discard recipes, some on the sweeter side, others that are savory, some you can bake right away, or recipes you can let sit to ferment for a while… There are plenty of ideas and options for every occasion! 

Looking for more ideas to use sourdough discard, beyond the kitchen? See this post for 7 ways to use discarded starter – besides cooking or baking with it. And if you’re in need of a healthy, active, established starter, we offer organic sourdough starter in our shop! It’s basically foolproof.

What is sourdough starter discard?

Sourdough starter must be routinely fed to keep it alive and healthy. In the process, it’s often required to remove or “discard” a portion of the old starter before feeding it more fresh flour and water. Discarding some starter serves two purposes: 1) it makes room in the jar for fresh ingredients and for the starter to rise, and 2) reduces volume and competition of overly-acidic hungry starter culture, making it easier for the beneficial bacteria and yeast to become active again once fed. 

Yet despite its name, sourdough starter discard doesn’t actually have to be discarded, composted, or thrown away! Tip: save extra discard in its own jar in the refrigerator as you generate it. Then, you’ll have a nice little supply stocked up to use in sourdough discard recipes when you’re ready.

Using sourdough discard in recipes

Sourdough starter discard isn’t “active”, so it won’t help bread rise as well as recently-fed (active) starter. Depending on the age, sourdough discard also tastes significantly more sour and acidic than fresh active starter. 

Instead of wasting it, there are a number of recipes that are perfect to use sourdough starter discard in. The key is to choose recipes that don’t need a big fluffy rise like sourdough bread or focaccia, OR recipes that also call for baking soda, baking powder, or instant yeast to give it rise instead. Plus, using sourdough starter in recipes naturally makes it more healthy than other non-fermented baked goods (learn more about that here).

When using sourdough discard in recipes, you may not want to use reallllllly old neglected starter – like the one that’s been forgotten in the back of your fridge for many months, and has a dark layer of hooch on top. It won’t hurt, but will definitely add a stronger tart flavor to the recipe. Instead, I like to use sourdough discard that has been fed at least once in the last few weeks but isn’t active at the time of use. 

For more tips on sourdough starter maintenance and care, see these related posts:

• How to Feed Your Sourdough Starter + Storage and Care Tips
• Is My Sourdough Starter Bad? How to Revive an Old Inactive Starter
• How to Dehydrate or Dry Sourdough Starter to Preserve It

15 Recipes to Use Sourdough Starter Discard

1) Sourdough Discard Crackers

Instead of wasting your discarded sourdough starter, make our popular herb whole wheat sourdough crackers. They’re crispy, savory, and delicious – perfect for holidays, parties, or just as a healthy snack. We love to pack ours full of fresh herbs, though you can use dried herbs, no herbs at all, add cheese, everything-but-the-bagel seasoning, or other creative add-ins. You can also make sourdough discard crackers with regular all purpose or bread flour too. We simply like the added oomph of nutrition and fiber that whole wheat flour provides!

2) Sourdough Discard Pancakes

Please enjoy these fluffy, golden, easy sourdough pancakes. Homemade sourdough pancakes are absolutely delicious, and more nutritious than boxed pancake mix! I especially love them with homemade fruit preserves like apricot jam or fresh cranberry sauce plus nuts or seeds sprinkled on top. You can use active starter or sourdough discard in this recipe.

3) Spiced Sourdough Chocolate Chip Cookies with Discard

Sugar and spice, and everything SO nice. Come dig into these drool-worthy spiced sourdough chocolate chip cookies. With flaky sea salt on top, a dash of cinnamon snickerdoodle love, and a hint of warm gingerbread spice, they’re a step above your average chocolate chip cookie. 

4) Delicious Sourdough Zucchini Bread (or Muffins)

You’re going to love this healthy sourdough zucchini bread recipe. It’s easy, flexible, and melt-in-your mouth delicious. Make it vegan, with active or discard starter, turn it into muffins, bake now or later, add chocolate, walnuts or dried fruit… the options are endless. Even better, the recipe has zero refined sugar, and options to use whole wheat flour! This sourdough discard recipe is especially perfect for the summer garden zucchini season. 

5) Sourdough Starter Granola

I love making sourdough recipes that you can eat and enjoy over several days – like this healthy sourdough discard granola from King Arthur. The recipe offers a lot of flexibility and room to customize it with nuts, seeds, and dried fruit of your choice. 

6) Soft and Chewy Ginger Molasses Cookies

Soft and chewy on the inside, a tad crispy on the outside, with plenty of warm gingerbread spices and a sugary crackled top… These sourdough ginger molasses cookies are quite possibly the most delicious cookies we’ve ever made. I especially love them around the holiday season, but really… any time is good! I hope you enjoy them as much as we do.

7) Sourdough Cornbread

When sourdough and cornbread get together, they make some incredibly delicious babies. Golden homemade sourdough cornbread is a delectable combination of fluffy, moist, crumbly, a tiny bit gritty, and perfectly sweet. You’ve gotta try this! Vegan and gluten-free variations included.

8) Healthy Sourdough Pumpkin Spice Bread (or Muffins)

You’re going to love our healthy sourdough pumpkin spice bread. It’s soft, fluffy, mildly sweet, perfectly spiced, and oh-so-delicious. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it’s far more nutritious than other sweet breads. I really love it with a schmear of cream cheese on top – no need for sweet frosting! 

9) Homemade Sourdough Tortillas 

Sourdough discard tortillas anyone? Pop over to this recipe from my friend Maurizo to learn how to make them. The recipe only calls for a ¼ cup starter, but is very easy to make – or mess up! You can also prep, roll, and freeze them before cooking.

10) Easy Sourdough Pie Crust Recipe

Come learn how to make a flaky, buttery, absolutely delicious homemade sourdough pie crust. This sourdough pie crust creates the perfect “home” to hold any of your favorite sweet or savory pie fillings – from apple or pumpkin pie to quiche or pot pies. If you’re new to making pie crust from scratch, our clear step-by-step photos and tips should be a big help.

11) Long-Fermented Sourdough Biscuits

If you’re looking for a sourdough discard recipe that you can mix and leave overnight, try these buttery, fluffy long-fermented sourdough biscuits from Farmhouse on Boone. A long fermentation time makes this healthy sourdough discard recipe more nutrient-dense and easier to digest.

12) Baked Sourdough Corn Tortilla Chips

Here’s a unique sourdough discard recipe! Come learn how to make baked sourdough corn chips. The recipe is easy to make, has flexible timing, and can be used with either sourdough starter discard or fresh active starter. Crunchy, flaky, and delicious – these sourdough tortilla corn chips are perfect for dipping in salsa, guacamole, bean dip, hummus, and more. Make a batch for holidays, parties, or just as a healthy homemade snack.

13) Soft Sourdough Pretzels

Who doesn’t love a big, salty, soft pretzel? Try this popular sourdough soft pretzel recipe from good ole King Arthur Baking. The recipe calls for sourdough discard AND instant yeast to help make them puffy.

14) Sourdough Discard Waffles

Sourdough waffles are another great way to use starter discard. These well-rated “No Wait Sourdough Waffles” from the Pantry Mama sound fantastic. She also has a long-fermented waffle batter version of the discard recipe as well. 

15) Sourdough Discard Pizza Crust

Last but not least, pizza. We have our own whole wheat cast iron sourdough pizza crust recipe, but we honestly haven’t made it with discard instead of active starter! (Perhaps I should try…) So in the meantime, please enjoy this popular sourdough discard pizza dough recipe from Taste of Lizzy T. It’s described to have “an amazing flavor without a long waiting time”, and includes tips to achieve the perfectly golden-brown, bubbly crust.

That concludes the list of sourdough discard recipe ideas.

Did you find some great new ideas here? Or, did I miss any of your favorite ways to use discarded sourdough starter? Please let us know in the comments below. I greatly appreciate you tuning into day, and hope you have fun trying these recipes yourself!

You may also enjoy:

• Basic No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Sourdough Stuffing with Apple, Kale, Pecans and Cranberries (Holiday Dressing)
• How to Make Pumpkin Shaped Sourdough Bread Loaf
• 20 Best Sourdough Add-Ins and Topping Ideas
• Rustic Zucchini & Walnut Sourdough Bread Recipe

The post 15 Best Sourdough Discard Recipes: Ways to Use Starter Discard appeared first on Homestead and Chill.

With no refined sugar, no added banana or pineapple (apparently that’s a thing), this healthy sourdough zucchini bread recipe is as simple and pure as they come. Made with wholesome real ingredients, it’s less overpoweringly sweet than some other recipes out there – but no less delicious! Plus, I’ve included options to use whole wheat pastry flour (my favorite) which makes it even more nutritious. Not to mention this is a great way to use up extra zucchini during peak zucchini season in the garden!

Need a strong, established starter? We offer organic sourdough starter in our shop here!

Can you make sourdough zucchini bread with frozen zucchini?

Absolutely! When we’re harvesting more than we can eat fresh, we often grate and freeze shredded zucchini in one or two cups portions to later use in baked good recipes – just like this sourdough zucchini bread! Simply defrost the frozen zucchini before adding it to the batter, using the same called-for amount. I like to pull it out of the freezer at least a day in advance to defrost in the fridge. See more tips about freezing zucchini here.

Should I use active sourdough starter or discard?

You can use either discard or active starter to make sourdough zucchini bread. Using active starter (recently fed, used at peak activity) will result in a slightly lighter, more airy and fluffy loaf. We’ve also made this recipe using discard and it turned out great! It was a tad more dense and tangy, but not in a bad way. 

Note: by “discard” I mean you can use inactive, not fully risen starter. However, I don’t recommend using the first discard from a very old, acidic, neglected starter that hasn’t been fed in several weeks or longer.

Looking for other ways to use discarded starter? See our list of the 15 Best Sourdough Discard Recipes here.

Tips to make the best sourdough zucchini bread:

• Use standard-size zucchini to make sourdough zucchini bread, NOT massive overgrown garden monsters. Extra-large zucchini has a lower skin-to-flesh ratio and are usually more spongy, soft, and watery – and will offer less pretty dark green specs in the bread! Instead, use huge zucchini to make zoodles or this fiesta-style stuffed squash recipe.
  
  
• You can also make this recipe with other summer squash, such as yellow zucchini or yellow crookneck squash.
  
  
• Mix the ingredients in the order provided in the directions: wet, then dry, then zucchini and other optional add-ins.
  

• Use appropriate wet and dry measuring cups for the given ingredient. Also, it’s best to fluff and spoon flour into measuring cups and then level it off with the back of a knife – NOT scoop the measuring cup straight into the bag of flour, which can pack it too much.
  
  
• Use whole wheat pastry flour if you can! While you can make sourdough zucchini bread with all-purpose flour or white bread flour, I really love the slightly more tender, soft texture whole wheat pastry flour yields. Plus, it has more fiber and health benefits (e.g. lower glycemic index) than white flour!
  
  
• The batter texture should be thick, pourable, but not runny. Given the unique nature of baking with sourdough starter, you may find the need to adjust the consistency. Adjust the texture if needed by adding a couple tablespoons more flour (to thicken) or a couple tablespoons of milk (to make more thin).
  
  
• For added nutritional value, let the sourdough zucchini bread batter ferment awhile before baking (though not required). See fermentation time notes below. 

A note on batter fermentation time

Because this sourdough zucchini bread recipe uses both baking soda and baking powder, an extended fermentation time isn’t required to get a good rise (unlike most other sourdough bread recipes). Meaning, you can bake it right away! However, if you skip the proof and fermentation stage, you’re missing out on some added flavor and nutritional benefits. 

I personally like to let the batter sit for at least 4 hours (up to 18 hours) before baking. I’ve found 8 to 12 hours to be the sweet spot! This gives the sourdough starter ample time to interact and ferment the flour and other ingredients in the batter, while still yielding an amazing texture, flavor, and rise.

Yet because this recipe contains egg, the raw batter can only sit out at room temperature for up to 4 hours according to food safety best practices. So, either set your timer and bake it after 4 hours at room temp, or let it sit at room temperature for a few hours and then move it to the refrigerator for the remaining ferment time.  

Learn why fermented sourdough bread is healthier than other bread here.

Sourdough Zucchini Bread Ingredients

This recipe yields 1 standard size loaf (9×5” pan or or 8.5″ x 4.5″ pan), two mini loaves, or 12 muffins.

Dry Ingredients

• 1.75 cup whole wheat pastry flour. Okay to substitute with all-purpose or white whole wheat flour, though I found all-purpose flour made it a tad more crumbly.
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp sea salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Optional: pinch (⅛ tsp) allspice

Wet Ingredients

• 2 cups fresh grated zucchini (lightly packed, not wrung out). You’ll need about 1-2 medium to large zucchini. Yes, you can substitute zucchini with other summer squash (e.g. yellow crookneck).
• ½ cup real maple syrup*
• ¼ cup honey*
• ⅓ cup coconut oil or butter, melted. We’ve tried both, and while the difference is subtle, we prefer the flavor and texture of the finished sourdough zucchini bread made with coconut oil.
• ½ cup sourdough starter, active or discard – or approximately 100 grams. 
• 1 egg or egg substitute
• 2 tsp fresh lemon zest
• 1.5 tsp vanilla

Optional add-ins: ½ cup each of chocolate chips, dried fruit (e.g. raisins or cranberries), nuts or seeds like walnuts, pecans, or pumpkin seeds (pepitas). Pepitas can be used whole, but I suggest to lightly crush walnut or pecan halves into smaller pieces. If using walnuts alone (no other additions), feel free to add up to 1 cup. We love these organic semi-sweet chocolate chips.

*If you don’t have both honey and maple syrup, you can substitute and use just one (¾ cup total) but we really love the balance and flavor when using some of each.

Supplies needed

• Mixing bowls
• Measuring cups
• Cheese grater or food processor
• A standard 9×5 bread pan, or muffin pan. 
• Parchment paper (if your pan isn’t non-stick) or muffin liners

If you have any issues with the sourdough zucchini bread sticking to your pan, try our favorite non-stick USA bread pan instead. I can’t recommend it highly enough. It’s lined with food-grade silicone, making it totally nontoxic – and the bread literally slides right out! (We use this wide shallow version to bake our sourdough focaccia too).

How to Grate Zucchini for Bread

The easiest way to grate zucchini is with a box cheese grater. Simply cut off the stem and butt end, and shred away! You could also run it through a food processor. And no, unlike some other zucchini recipes, you do NOT have to strain or wring out the liquid from the zucchini! It helps make the sourdough zucchini bread perfectly moist as-is. Simply grate and mix into the batter at the end.

How to Make Sourdough Zucchini Bread

Instructions: Batter Prep

1. Whisk together the wet ingredients: melted coconut oil or butter, maple syrup, honey, vanilla, and lemon zest. (When zesting the lemon, try to get only the yellow portion of the skin, not the bitter white part.) Then beat in one egg. Avoid adding the egg directly into hot oil or butter.
   
   
2. Next, stir in the sourdough starter. Mix well.
   
   
3. In a separate bowl, combine and thoroughly mix all of the dry ingredients: the flour, baking soda, baking powder, salt and spices.
   
   
4. Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix! A few lumps are okay.
   
   
5. Finally, fold in the grated zucchini along with any optional add-ins like nuts or chocolate chips. Again, avoid over-mixing.
   
   
6. Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
   
   
7. For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, batter with raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 to 3 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.

Instructions: Baking & Storage

8. Preheat the oven to 350° F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating).
   
   
9. Grease a 9×5″ bread pan with butter or oil, or line it with parchment paper like this.
   
   
10. Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon.
    
    
11. Bake the sourdough zucchini spice bread on 350° F for 60 to 65 minutes, until a tester (toothpick) comes out clean. Check the bread around the 40-45 minute mark and cover/tent with foil if the top is browning too quickly. Half loaves and muffins will take about half the time.
    
    
12. Allow the bread to cool for 15 mins in the pan. Then take it out and transfer it to a cooling rack.
    
    
13. Enjoy! This healthy sourdough zucchini bread is excellent on its own, but also pairs incredibly well with cream cheese.
    
    
14. The bread is best if consumed within 4 to 5 days. (Honestly, it’s even better on the second day than the first!) To retain moisture, store the bread wrapped, in a sealed bag, or in a food storage container with a lid. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.
    

How to make sourdough zucchini muffins:

You can easily turn this zucchini sourdough bread recipe into muffins by following the same instructions , but divide the batter into a greased or paper-cup lined muffin pan instead. Bake for 25 to 30 minutes for standard size muffins and about 35 minutes for jumbo-sized. 

And that’s how to make delicious, healthy sourdough zucchini bread.

I hope you love this sourdough zucchini bread recipe just as much as we do! If so, please let us know in the comments and leave a review or rating. Please also feel free to ask any questions you may have. Otherwise, be sure to check out our other popular sourdough and zucchini recipes below. We even have another zucchini sourdough recipe to try: this rustic (not sweet) classic sourdough boule loaf with zucchini and walnuts. Enjoy!

Other recipes you may like:

• Healthy Sourdough Pumpkin Bread Recipe
• Sourdough Pancakes recipe (discard or active starter)
• Cinnamon Spiced Sourdough Chocolate Chip Cookies
• How to Make the Perfect Pesto Zucchini Zoodles
• Parmesan Zucchini Fritters with Healthy Dill Yogurt Sauce
• Basic No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Herb and Whole Wheat Sourdough Crackers
• Soft and Chewy Sourdough Ginger Molasses Cookies

Print

Delicious Sourdough Zucchini Spice Bread (or Muffins)

You’re going to love this healthy sourdough zucchini bread recipe. It's easy, flexible, and melt-in-your mouth delicious! Make it vegan, with discard or active starter, turn it into muffins, bake now or later, add chocolate or walnuts… the options are endless!

Course Bread, Breakfast, Dessert, Holiday Dish, Snack, Sourdough

Keyword easy sourdough zucchini bread, healthy sourdough zucchini bread, sourdough zucchini bread, sourdough zucchini muffins

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 1 9×5″ loaf

Equipment

• 1 9×5" (or 8.5 by 4.5") baking pan
• box cheese grater or food processor
• Mixing bowls
• measuring cups and spoons

Ingredients

Wet Ingredients

• 1/3 cup coconut oil or butter, melted
• 1/2 cup real maple syrup
• 1/4 cup honey
• 1 large egg (or egg substitute)
• 1.5 tsp vanilla extract
• 2 tsp lemon zest
• 1/2 cup sourdough starter (active or discard) about 100 grams
• 2 cups grated fresh zucchini (not wrung out, add to batter at the very end) OR other similar-textured summer squash

Dry Ingredients

• 1 3/4 cups whole wheat pastry flour (okay to sub with all purpose or white whole wheat flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pinch allspice (less than 1/8 tsp) optional

Optional: 1/2 cup each walnut pieces, chocolate chips, raisins, pecans, pumpkin seeds (pepitas) – up to 1 cup total

Instructions

• Whisk together melted coconut oil (or butter), maple syrup, honey, lemon zest, and vanilla. Then beat in one egg.
• Next, stir in the sourdough starter. Mix well.
• In a separate bowl, combine and thoroughly mix all of the dry ingredients. (Tip: Fluff and add the flour to a measuring cup with a spoon and then level. Don't scoop the measuring cup into the bag)
• Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix.
• Finally, add the grated zucchini along with any optional add-ins like nuts or chocolate chips.
• Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
• For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for 2-3 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.
• Preheat the oven to 350F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating). 
• Grease a 9×5" bread pan with butter or oil, or line it with parchment paper
• Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon.
• Bake on 350F for 60 to 65 minutes, until a tester (toothpick) comes out clean.
• Allow the bread to cool for 15 mins in the pan before taking it out and transferring it to a cooling rack.
• Enjoy! The bread is best if consumed within 4 to 5 days. Store the bread wrapped, in a sealed bag, or in a food storage container with a lid to retain moisture. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.

Notes

To make sourdough zucchini muffins:

Follow the same instructions but then divide the batter into a greased or paper-cup lined muffin pan and bake for 25 to 30 minutes for standard size muffins (about 35 minutes for jumbo muffins).

The post Delicious Sourdough Zucchini Bread Recipe (Optional Walnuts or Chocolate)  appeared first on Homestead and Chill.

This sourdough pie crust creates the perfect “home” to hold any of your favorite sweet or savory pie fillings – from apple or pumpkin pie to quiche or pot pies. Our recipe makes a single pie crust (to fit about a 9 to 10” pie pan). So, if your pie needs both a top and bottom crust, be sure to double the recipe and then split it into two at step 2 in the instructions below.

Should I use active starter or discard to make sourdough pie crust?

Since a tall rise isn’t the goal, sourdough pie crust can be made with either active sourdough starter or discarded (inactive) starter. Either way, I recommend using starter that has been fed within the last couple of weeks – not the discard from a severely neglected and hoochie starter. Using discard will result in a slightly more sour-flavored pie crust.

We use a 100% hydration starter for this recipe, meaning it’s been fed equal parts of water and flour by weight. If you follow our starter feeding and maintenance guide, this is the usual way we feed starter! And if you happen to need one, you can snag an organic sourdough starter from our shop here.

See notes about chilling your starter in the section to follow.

The secret to getting a flaky pie crust

The key to achieving a stellar flaky sourdough pie crust is to keep the dough and butter as cold as possible before baking. The main goal is to prevent the butter bits within the dough from melting until the pie hits the oven, where the butter clumps then explode with steam to create flaky air pockets as the pie bakes. So, simply keep that in mind as you’re making your pie! Have your ingredients ready and work quickly to avoid leaving the dough out any longer than necessary. Also don’t handle the dough any more than needed.

Some pie aficionados even refrigerate their flour before mixing it with butter! While I don’t think that is necessary, I do recommend refrigerating your sourdough starter for about an hour (or longer) before mixing the dough – especially if your home is warm. I also put my butter in the freezer for 10 to 15 minutes before starting.

When using active starter for this recipe, we feed it at room temp like ususal, let it rise, and then pop it in the fridge just as it’s reaching peak activity. If you’re using discard, it’s probably already in the fridge – so no need to let it warm up first!

Looking for other ways to use discarded starter? See our list of the 15 Best Sourdough Discard Recipes here.

Ingredients for Sourdough Pie Crust

• ½ cup all-purpose flour
• ½ cup whole wheat pastry flour (optional). It’s okay to just use 1 full cup of all-purpose flour instead, but I really love the addition of the pasty flour! Whole wheat pastry flour makes the crust more tender and delicate, and also just a wee bit healthier for you too, since whole wheat flour has more fiber and a slightly lower glycemic index than all purpose flour. (Do not substitute with regular whole wheat flour.)
• 10 Tbsp cold butter, straight from the fridge (or lightly frozen)
• ½ cup sourdough starter – active or discard, ideally cool temperature
• 1 Tbsp brown sugar or coconut sugar
• ½ tsp sea salt

Supplies Needed

• Pie pan
• Mixing bowl
• Rolling pin
• Box cheese grater (optional)
• Pastry blender or bench scraper (optional but handy for cutting butter into flour)
• Parchment paper or plastic wrap
• Crust shield (optional)

Step-by-Step Instructions

Step 1: Mix the Dough

Start by combining the called-for flour, sugar, and salt in a mixing bowl. Next, grate the cold butter into the same bowl using a box cheese grater. I find this is the easiest way to evenly cut cold butter into the dough without needing to over-mix it! If you don’t have a grater, simply cut the butter into thin slices. I cut up the very ends of the butter stick (that are too difficult to hold to grate) into slightly larger chunks to add at the end.

Mix and cut in the dry ingredients with the butter until it resembles coarse crumbly sand with some bean-sized butter bits. Do not over-mix or break up all the butter chunks. I usually start by tossing everything with a fork and then switch to a pastry blender to finish cutting the butter in. A bench scraper can also be used to cut butter into flour. Keep in mind it will be quite dry at this point still.

Now add the cold sourdough starter to the mixture. Start mixing with a fork, then use your hands to finish mixing until combined. Form the dough into a shaggy ball. There shouldn’t be any crumbles or dry bits left in the bowl. Add 1 teaspoon of cold water if the dough seems too dry.

Step 2: Form and Chill Dough 

Using your hands, quickly form the sourdough pie crust dough into a round flat puck (about 1 to 2 inches thick and 4 inches around) with smooth edges. To prevent it from drying out, wrap the dough puck in plastic wrap, or like we did, in parchment paper and then inside a ziplock bag. Split the dough in half and form 2 equal individually-wrapped pucks if you doubled this recipe.

Chill the wrapped sourdough pie crust dough for a minimum of two hours prior to baking, or for up to three days. The longer it sits, the more the dough can mingle with the starter to ferment. One of the main perks of sourdough (IMHO) is the very fact that it’s fermented, which makes it more nutritious and easier to digest! So, I don’t like to rush this step. We usually refrigerate our pie dough for at least 12 hours (overnight).

You can also make sourdough pie crust dough ahead of time and freeze it for up to several months. Be sure it’s tightly wrapped to prevent freezer burn, and then defrost it in the refrigerator for a day or two prior to use.

Step 3: Roll, Fill and Bake

When you’re ready to bake your pie (and have your filling all ready to go), take the dough out of the refrigerator and let it rest on the counter for 10 minutes. This makes it easier to roll out without cracking.

Place the dough puck on a generously floured work surface and sprinkle a light dusting of flour on top. Then proceed to roll it out with a floured rolling pin. 

Start in the middle of the dough puck and work your way outwards, rotating the direction you’re rolling each time to maintain an evenly round shape. If the dough is resisting or cracking a lot at first, let it sit for another couple of minutes to warm more. Continue to roll out the dough until it’s about ⅛–inch thick and large enough to cover the bottom and sides of your pie pan.

Now, gently ease the flattened dough into your pie pan. Either gently fold it in half twice (into quarters) or loosely roll part of it up around the rolling pin to help lift and transfer it without tearing. Press the crust into the sides and edges of the pan, and form the outer edge as you see fit. Cut or tear off any excess dough if necessary.

Immediately proceed to fill and bake following the pie recipe you’re using (including any par-baking requirements).

How to make sourdough pie crust shiny

It’s easy to make a sourdough pie crust shine by lightly brushing the crust with milk or egg before baking. I don’t always bother with a single crust pie, but do like to brush the top of our double-crust pies.

According to Taste of Home, create a shine with light browning by brushing the crust with an egg white beaten with 1 tsp of water. Or, use an egg yolk beaten with 1 tsp of water for a glossy golden appearance. Using whole milk, half-and-half, or heavy whipping cream will offer a slight shine. On the other hand, brushing the crust with water alone will lead to a brown crisp crust. Finally, add a sprinkle of sugar on top to give it a pretty sparkle.

And that’s how to make homemade sourdough pie crust!

Did that make you hungry? I sure hope so. I also hope this step-by-step tutorial gives you all the tips and confidence in the world to go make a wonderfully delicious, flaky, homemade sourdough pie crust of your own. Please pop back by to leave a review once you give it a try! Also feel free to ask any questions you may have in the comments below. Now excuse me while I go eat a slice of apple pie… Happy baking!

You may also enjoy:

• How to Make a Pumpkin-Shaped Sourdough Loaf
• Delicious Butternut Squash Pie Recipe
• Basic No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Sourdough Pancakes recipe (discard or active starter)
• Healthy Sourdough Pumpkin Spice Bread (or muffins)
• Cinnamon Spiced Sourdough Chocolate Chip Cookies
• Soft and Chewy Sourdough Ginger Molasses Cookies
• Herb and Whole Wheat Sourdough Crackers
• Sourdough Cornbread

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Homemade Sourdough Pie Crust (Easy Step-by-Step Directions)

Come learn how to make a flaky, buttery, absolutely delicious homemade sourdough pie crust with easy step-by-step photos and tips. This sourdough pie crust creates the perfect "home" to hold any of your favorite sweet or savory pie fillings – from apple or pumpkin pie to quiche or pot pies.

This recipe makes ONE pie crust, so be sure to double it if your pie needs both a top and bottom crust!

Course Dessert, Holiday Dish, Sourdough

Keyword flaky sourdough pie crust, homemade sourdough pie crust, sourdough pie crust

Prep Time 30 minutes minutes

Servings 1 pie crust

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour (okay to sub with all-purpose flour, but not regular whole wheat flour)
• 10 Tbsp butter, cold and unsalted
• 1/2 cup sourdough starter – active or discard, ideally cool temperature
• 1 Tbsp brown sugar or coconut sugar
• 1/2 tsp sea salt

Instructions

• In an effort to keep the dough and butter as cold as possible, have all of your ingredients and supplies ready. Refrigerate your sourdough starter about an hour before starting. I also put the cold (refrigerated) butter in the freezer for 10-15 minutes before starting.

Mix Dough

• Start by combining the called-for flour, sugar, and salt in a mixing bowl. Next, grate the cold butter into the same bowl using a box cheese grater.
• Mix and cut the butter into the dry ingredients until small even pea-sized crumbles form using a pastry cutter or bench scraper. Do not overmix.
• Add the sourdough starter to the mixture. Stir with a fork, and then use your hands to finish mixing and forming the dough into a shaggy ball. There shouldn’t be any crumbles or dry bits left in the bowl. Add 1 teaspoon of cold water if the dough seems too dry.

Form and Chill Dough

• Using your hands, quickly form the sourdough pie crust dough into a round flat puck (about 1 to 2 inches thick and 4 inches around). To prevent it from drying out, wrap the dough puck in plastic wrap, or like we did, in parchment paper and then tucked inside a ziplock bag. (Split the dough in half and form 2 equal individually-wrapped pucks if you doubled this recipe.)
• Chill the wrapped sourdough pie crust dough for a minimum of two hours prior to baking, or for up to three days. 

Roll, Fill and Bake

• When you’re ready to bake your pie, take the dough out of the refrigerator and let it rest on the counter for 10 minutes. 
• Place the dough puck on a generously floured work surface, sprinkle a light dusting of flour on top, and then proceed to roll it out with a floured rolling pin. 
• Start in the middle of the dough puck and work your way outwards, and rotate the direction you’re rolling each time to maintain an evenly round shape. Continue to roll out the dough until it’s about ⅛–inch thick and large enough to cover the bottom and sides of your pie pan.
• Gently ease the flattened dough into your pie pan. Either gently fold it in half twice (into quarters) or loosely roll part of it up around the rolling pin to help lift and transfer it without tearing. Press the crust into the sides and edges of the pan, and form the outer edge as you see fit. Cut or tear off any excess dough if necessary.
• Immediately proceed to fill and bake following the pie recipe you’re using.

The post Easy Sourdough Pie Crust Recipe (Step-by-Step Photos) appeared first on Homestead and Chill.

We were blessed with an abundance of homegrown butternut squash from our garden this fall, so we figured: let’s try butternut squash pie instead of pumpkin pie this holiday season! And let me tell ya, that was a good call. It turned out even better than I imagined! This pie is melt-in-your-mouth creamy and superbly flavorful – full of traditional warm pumpkin spices. I knew I had to share the recipe with you right away.

What does butternut squash pie taste like?

Butternut squash pie tastes just like a good old fashioned pumpkin pie, but even better since we’re using fresh homemade ingredients! It’s rich, soft, creamy, sweet, and lightly spiced. Plus, did you know that most canned “pumpkin” is actually just squash anyways? They’re from the same plant family and basically interchangeable, especially once you add all the classic pumpkin spice seasonings.

Ingredients

• Your favorite pie crust of choice in a 9″ pie pan. Check out our flaky homemade sourdough pie crust here.
• 2 cups of cooked and mashed butternut squash – about 1 large butternut squash or 2 smaller ones. Our homegrown butternut were medium size, so we roasted two and then froze the little bit we had leftover – like we do with homemade pumpkin puree.
• 2/3 cup half-and-half (or fall-fat canned coconut cream)
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 eggs (or egg replacement)
• 1 Tbsp melted butter (or vegan butter)
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 Tbsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground clove
• 1/2 tsp sea salt

How to Make Butternut Squash Pie

1) Roast the Butternut Squash

Start by roasting the butternut squash until it’s soft enough to mash. Some folks like to steam their squash, but roasting really brings out the best sweet flavors of butternut by lightly caramelizing it!

• Preheat the oven to 425°F.
• Carefully cut the squash in half and then scoop out the seeds and guts.
• Poke the flesh with a fork in a several places, especially in the solid neck area. Brush the flesh with a very light coat of olive oil to prevent it from sticking or drying out.
• Roast the butternut squash in the oven on a lined baking sheet for about an hour, until soft. I like to start mine face-down at first (to trap in steam), and then flip it over to brown face-up halfway through.
• Allow the squash to cool enough to handle, and then peel off the skin to compost.
• Turn the oven down to 350°F.
• OR, you can do this step ahead of time, up to a few days in advance! Simply store the cooked butternut squash in the fridge until you’re ready.

2) Make the Pie Filling

Combine all of the called-for ingredients in a blender. Be sure to pack your cups of butternut squash puree to get two full cups! Blend until smooth and creamy. Pour the butternut squash pie filling into ready your pie crust of choice, and then smooth it out with the back of a large spoon or spatula.

The pie filling will rise slightly when it bakes, but not a ton. So, I formed the crust near the inner diameter of our 9.5″ pie pan rather than up around the outer rim 1) to prevent the crust from burning and 2) keep the crust lower/closer to the filling, since it didn’t completely fill the pie pan.

Optional: Brush the crust with an egg wash, milk or cream to make it shine. Get more tips on that here if needed.

What about par-baking?

Some pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The very bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. Plus I feel like the crust rim may get overcooked if it was par-baked. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.

3) Bake and Enjoy!

Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the edges look dry and the center is almost fully set (just barely jiggles). Use a pie crust shield if the crust starts to burn before it’s finished (or fashion one out of tin foil). I added the little dough leaf details after the covered bake, since the filling was quite wet at first – I didn’t want them to sink!

For the best results, please allow the pie to cool and set for several hours before slicing. You can pop it into the refrigerator to help expedite the setting process if needed! I actually enjoyed the pie even better the second day after it sat in the fridge overnight.

The butternut squash pie will look slightly puffed up when it first comes out the oven, but will settle and sometimes crack a little as it cools – a rustic touch I enjoy! We love to eat our homemade butternut squash pie with vanilla coconut ice cream. Store leftovers in the refrigerator.

Looks just like pumpkin pie, right?

Well folks, I hope you thoroughly enjoy this delicious butternut squash pie recipe! Please stop back by for a review after you give it a try. Also let us know if you have any questions in the comments below.

You may also like:

• Creamy Roasted Butternut Squash and Sage Soup (vegan)
• Roasted Sugar Pie Pumpkin 3-Bean Chili (vegan)
• How to Make and Freeze Homemade Pumpkin Puree
• Healthy Sourdough Pumpkin Spice Bread (or muffins)
• Soft & Chewy Sourdough Ginger Molasses Cookies

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Delicious Butternut Squash Pie Recipe (with vegan options)

Enjoy our delicious butternut squash pie recipe with easy step-by-step directions, all the classic pumpkin pie spices, and vegan options.

Course Dessert

Keyword butternut pumpkin pie, butternut squash pie, butternut squash pie vegan, roasted butternut squash pie

Prep Time 1 hour hour

Cook Time 1 hour hour 55 minutes minutes

Equipment

• baking sheet (to roast butternut)
• 9" pie pan
• Blender

Ingredients

• 2 cups mashed roasted butternut squash (1 large or 2 small squash)
• 2/3 cup half-and-half sub with full-fat canned coconut cream
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 2 eggs or egg substitue
• 1 Tbsp melted butter sub with vegan butter
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 Tbsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• Your favorite pie crust of choice

Instructions

• Preheat oven to 425°F. Cut 1 large or 2 small butternut squash in half, scoop out the seeds/guts, poke several times with a fork. Brush the flesh with a very light coat of olive oil to prevent sticking/drying out.
• Roast the butternut in the oven on a lined baking sheet for about an hour, until soft. (I usually start face-down, then turn over halfway through). Allow to cool enough to handle and then remove the skins. You can also do this up to three days in advance.
• Reduce oven to 350°F.
• Combine all ingredients in a blender. Blend until smooth.
• Pour pie filling into your pie crust of choice, in a 9" pie pan. See notes about par-baking below.*
• Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the center is set and no longer jiggles. 
• Allow the pie to cool and set for several hours before slicing and serving.
• Enjoy! Store leftovers in the refrigerator.

Notes

Par-baking* Many pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.

The post Delicious Butternut Squash Pie Recipe (Vegan Options) appeared first on Homestead and Chill.

Vegan sourdough stuffing is easy to make, and the perfect use for old or stale bread – though you can use a freshly-baked loaf as well. That said, you will need a loaf of sourdough bread for this recipe. You can either make your own (try our simple no-knead sourdough bread recipe here) or pick up a whole unsliced loaf from your local bakery. Remember, homemade and artisan sourdough bread isn’t usually all that sour tasting, so I don’t necessarily recommend using commercially made (store bought) “sourdough” – unless you really want it sour!

Why sourdough stuffing is so good

Vegan sourdough stuffing offers several perks and health benefits. First of all, any dish made from scratch with plant-based whole foods (and love!) is going to be more nutritious than packaged options. Sourdough stuffing is rustic, fresh, delicious, and easy to customize to your liking!

Since it’s made with fermented sourdough bread, sourdough stuffing contains more nutrients, less gluten, and is generally easier to digest than regular unfermented breads! Sourdough also tends to have a lower glycemic index than standard bread, leading to less extreme blood sugar spikes.

Learn more here: Why Sourdough Bread is Healthier and Contains Less Gluten than Other Bread.

Ingredients for Vegan Sourdough Stuffing

• 1 loaf of sourdough bread (16-20 oz), lightly toasted – explained to follow
• 1 medium to large yellow or white onion, diced
• 4 to 5 stalks celery with leaves, diced
• 2 medium apples, chopped – I recommend crisp pink lady, honey crisp or fuji apples, or granny smith for a more tart pop
• 2 bunches of lacinato aka “dino” kale, or green curly kale (a couple dozen leaves or about 1 pound)
• 2 Tbsp fresh sage leaves, finely chopped (about a 10-12 large leaves, or sub with 2 tsp dry sage)
• 1 Tbsp fresh thyme leaves, about 10 sprigs stripped/de-stemmed (sub with 1 tsp dried thyme) 
• 1 or 2 sprigs of fresh rosemary, left whole (sub with 1 tsp dried rosemary)
• 6 tbsp olive oil, coconut oil, vegan butter or melted butter. 4 Tbsp will be used in the saute, and 2 Tbsp to drizzle on the top of the sourdough stuffing before baking)
• 8 oz of pecans (about 2 cups) raw or toasted unsalted, left whole or roughly chopped – your choice! Feel free to sub with almonds or walnuts if you prefer.
• 1 cup of dried cranberries 
• 2 to 4 cups of low-sodium vegetable broth (sliding scale depending on how large your bread loaf is, and how moist or sticky you want your vegan sourdough stuffing to be)
• 1 tsp salt, more to taste
• black pepper to taste
• Optional: 1/2 tsp red wine or white wine vinegar 

Instructions to Make Vegan Sourdough Stuffing

Toast the Bread

1. Preheat the oven to 350°F.
   
   
2. Cut the sourdough bread into ½  inch to 1 inch cubes and spread it out on two baking sheets. Leave the crust on. Bake the sourdough bread cubes for about 20 minutes, until they’re dry, crisp, lightly toasted and golden brown. (Already stale bread will take less time.) Rotate the two pans halfway through toasting. Alternatively, you could simply cube the bread a day or two in advance and let it sit out to air dry, though toasting it gives a nice touch!
   
   
3. Increase the oven to 375°F once the bread is done toasting.

Cook Veggie, Herb and Apple Mixture

4. In a large pot on the stovetop, add about 4 Tbsp of olive oil, coconut oil, butter or vegan butter of choice. Add diced onions and celery, and allow it to cook over medium-high heat for a few minutes while you prep the herbs and apple.
   
   
5. Once the onions start to turn translucent, add the finely-diced sage and thyme, whole sprig of rosemary, and chopped apple to the pot. Allow to cook for a few minutes, stirring occasionally. 
   
   
6. De-stem the kale and either roughly chop or rip it into bite-size pieces. Add the kale to the pot of cooked onions, celery, apple and herbs, along with 1 tsp salt, a sprinkle of black pepper, and 1/2 tsp of red or white wine vinegar. Cook only until the kale wilts, then remove from heat.
   
   

Mix & Bake Stuffing

7. Put the toasted sourdough bread croutons in a large mixing bowl, then add the sautéed veggie/apple mixture, pecans, and dried cranberries. Use tongs or spatula to toss and combine.
   
   
8. Slowly pour the vegetable broth over the mixture, stirring the stuffing to evenly mix as you go. Start with 2 cups of broth and then add ½ cup more at a time until it reaches your desired moisture level. (The amount will vary slightly depending on the size of the bread loaf. We ended up using about 3.5 cups for this particular batch.) Use enough so that the bread crumbs absorb the broth and become slightly soft, but not soggy or overly wet. I personally like having a few toasted crunchy bites left here and there. The more broth you add, the more the bread will break down and clump together – if you prefer your sourdough stuffing more sticky and homogenous.
   
   
9. Adjust with more salt and pepper to taste (if needed).
   
   
10. Transfer the stuffing mixture into a greased baking dish. Finally, drizzle 2 Tbsp of melted butter or oil of choice evenly across the top of the stuffing.
    
    
11.  Add a lid (or foil) and bake the vegan sourdough stuffing covered for 25 to 30 minutes, and then a final 5 to 10 minutes uncovered to lightly toast the top. 

Dig in!

I hope you love our vegan sourdough stuffing as much as we do. Please let us know by leaving a review below! I especially enjoy eating stuffing with a drizzle of Aaron’s famous easy vegan mushroom gravy on top. That gravy is a huge hit with meat-eaters, picky eaters, and even folks who don’t usually like mushrooms!

Looking for other veg-friendly, crowd-pleasing ideas to go with your vegan sourdough stuffing? Pop over to 20+ Satisfying Vegetarian and Vegan Holiday Recipes That Everyone Will Love. It’s loaded with drool-worthy ideas like our homemade fresh cranberry sauce, balsamic roasted Brussels sprouts, herb smashed potatoes, and my favorite yam apple cranberry bake with walnuts. You may also love our pumpkin-shaped sourdough bread loaf tutorial. It makes the perfect festive fall centerpiece!

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Vegan Sourdough Stuffing with Apple, Kale, Pecans and Cranberries

Dress up your holiday table with delicious vegan sourdough stuffing that everyone will enjoy! Made with fresh herbs, apple, kale, pecans, and cranberries, our sourdough stuffing has a perfect blend of classic savory flavors, toasted nuttiness, and pops of tart sweetness.

Course Holiday Dish, Side Dish, Sourdough

Keyword sourdough bread stuffing, sourdough dressing, sourdough stuffing, sourdough stuffing kale apple cranberry, sweet and savory stuffing, vegan sourdough stuffing, vegetarian sourdough stuffing

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Ingredients

• 1 loaf sourdough bread (16 to 20 oz)
• 1 yellow or white onion (medium to large), diced
• 2 apples (medium) chopped – fuji, pink lady, honey crisp, or granny smith
• 4 or 5 celery stalks with leaves, diced
• 2 bunches lacinato, dino, or green curly kale (a couple dozen leaves or about 1 pound) – de-stemmed and roughly chopped
• 2 Tbsp fresh sage leaves, finely chopped (about 10-12 large leaves, or sub 2 tsp dried sage)
• 1 Tbsp fresh thyme leaves, about 10 sprigs stripped/de-stemmed (sub with 1 tsp dried thyme)
• 1 or 2 sprigs fresh rosemary, left whole (sub 1 tsp dried rosemary)
• 6 Tbsp olive oil, coconut oil, vegan butter or melted butter. (4 Tbsp used in the saute, 2 Tbsp to drizzle on the top of the stuffing before baking)
• 8 ounces pecans (about 2 cups) raw or toasted unsalted, left whole or roughly chopped – your choice!
• 1 cup dried cranberries
• 2 to 4 cups low-sodium vegetable broth (sliding scale depending on how large your bread loaf is, and how moist/sticky you like your stuffing)
• 1 tsp salt (more to taste if needed)
• black pepper to taste
• 1/2 tsp red wine vinegar or white wine vinegar (optional)

Instructions

Toast the Bread

• Preheat the oven to 350°F.
• Cut the sourdough bread into ½-inch to 1-inch cubes and spread it out on two baking sheets. Leave the crust on. Bake the sourdough bread cubes for about 20 minutes, until they’re dry, crisp, lightly toasted and golden brown. Rotate the two pans halfway through toasting. Alternatively, you could simply cube the bread a day or two in advance and let it sit out to air dry, though toasting it gives a nice touch! (Stale bread will toast more quickly).
• Increase the oven to 375°F once the bread is done toasting.

Saute Veggies, Herbs and Apple

• In a large pot on the stovetop, add about 4 Tbsp of olive oil, coconut oil, butter or vegan butter of choice. Add diced onions and celery, and allow it to cook over medium-high heat for a few minutes while you prep the herbs and apple.
• Once the onions start to turn translucent, add the finely-diced sage and thyme, whole sprig of rosemary, and chopped apple to the pot. Allow to cook for a few minutes, stirring occasionally.
• De-stem the kale and either roughly chop or rip it into bite-size pieces. Add the kale to the pot of cooked onions, celery, apple and herbs, along with 1 tsp salt, a sprinkle of black pepper, and 1/2 tsp of red or white wine vinegar. Cook only until the kale wilts, then remove from heat.

Mix & Bake Stuffing

• Put the toasted sourdough croutons in a large mixing bowl, then add the sautéed veggie/apple mixture, pecans, and dried cranberries. Use tongs or spatula to toss and combine.
• Slowly pour the vegetable broth over the mixture, stirring the stuffing as you go. Start with 2 cups of broth and then add ½ cup more at a time until it reaches your desired moisture level. (We ended up using about 3.5 cups for this particular batch.) *See notes below.
• Transfer the stuffing mixture into a greased baking dish. Finally, drizzle 2 Tbsp of melted butter or oil of choice evenly across the top of the stuffing. 
•  Add a lid or foil and bake covered for 25 to 30 minutes, and then a final 5 to 10 minutes uncovered to lightly toast the top.
• Enjoy!

Notes

Veggie broth notes: The amount will vary slightly depending on the size of the bread loaf. Use enough so that the bread crumbs absorb the broth and become slightly soft, but not soggy or overly wet. I personally like having a few toasted crunchy bites left here and there. The more broth you add, the more the bread will break down and clump together – if you prefer your sourdough stuffing more sticky and homogenous.

The post Vegan Sourdough Bread Stuffing with Apple, Kale and Cranberry appeared first on Homestead and Chill.

Keep in mind this is just a pumpkin-shaped loaf of regular sourdough bread… not pumpkin-flavored! The lobes of the pumpkin make it superb for pulling apart, to dip in soup or other goodies, or to cut into roll-like sections. If you’re looking for a sourdough recipe made with actual pumpkin, try our Healthy Sourdough Pumpkin Spice Bread. It’s soft, fluffy, mildly sweet, and perfectly spiced. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it’s more nutritious than other sweet breads too!

Supplies needed to make pumpkin shaped sourdough

• Uncooked sourdough dough, proofed in a round shape. If you’re new to sourdough or need a starter, keep in mind we offer organic starter in our shop. It comes with easy instructions and tips – success guaranteed!
• Cooking twine, like this natural organic cotton kitchen twine. Do not use regular old twine! It must be made for food contact and high heat. 
• Scissors
• Parchment paper
• A cutting board
• Dutch oven or cast iron combo cooker
• Optional: a bread lame to score designs in the sides of the sourdough pumpkin
• Optional: a cinnamon stick, a half a pecan, or even real squash stem to create the sourdough pumpkin stem

Step 1: Make your dough

Use your favorite sourdough bread recipe to make a batch of dough. Follow all the usual steps to mix, proof, fold, and form the dough into a round shape. We followed our simple no-knead sourdough bread recipe to make the dough the night before, tucked it into the fridge in a round floured banneton overnight, and then created and baked the sourdough pumpkin the next morning.

For a fun twist, add turmeric powder to the dough to naturally dye the inside yellow-orange! (Add 1-2 tsp when mixing the dough or during stretch-and-fold, though this will change the flavor of the bread too.)

Step 2: Create a pumpkin shape

• Leave the dough in the refrigerator until you have all your supplies ready. I even popped mine into the freezer for just about 10 minutes to stiffen up slightly, which helped prevent the dough from spreading out too much while I was tying the twine around it.
  
  
• Cut four long pieces of twine – I found about 36” is plenty. Tie them all together with a single knot in the middle.

• Remove the dough from the fridge (or freezer) but keep it in the banneton or proofing basket for now.
  
  
• Spread the twine out on the top of the dough ball, with the knot in the center and the strings spread evenly to create eight lobes of the sourdough pumpkin. See photos below.
  
  
• Place a piece of parchment paper on top of the banneton, dough, and string, followed by a cutting board on top of that. Use the support of the cutting board to flip everything over. Gently pull off the banneton or proofing basket.
  
  
• Lightly and evenly dust the surface of the dough with flour and then spread it with your hands. (A small colander or fine mesh strainer helps here.) This will help prevent the string from sticking too much, and make your design pop!

• Readjust the strings to be evenly spaced if needed. Two at a time, grab strings from opposite sides of the sourdough ball and tie them in a knot at the center of the dough ball. Try to keep all the knots in the same spot near the top. The strings should be fairly tight against the dough, but not causing it to pinch in. The pumpkin shape will accentuate as the sourdough bakes and expands! Cut off the excess string just above the knots.
  
  
• Use a bread lame to score fun designs into each section of the sourdough pumpkin if you wish!

Step 3: Bake and cool

Use the parchment paper to carefully transfer the pumpkin shaped sourdough to your preheated baking vessel of choice – such as a dutch oven, or our favorite, a cast iron combo cooker. (It’s basically like an upside down dutch oven.) I love how easy it is to transfer the bread in and out of the flat portion, using the deep dome as a lid on top.

Bake the sourdough pumpkin following the recommended time and temperature from the bread recipe you’re using. We usually preheat the oven for an hour first (with the combo cooker inside) and bake our bread at 475°F covered for about 40 minutes, and then uncovered for just a few additional minutes at the end.

Transfer the finished bread to a cooling rack right after baking.

Step 4: Remove strings and enjoy!

Allow your sourdough pumpkin to cool slightly before removing the strings. They may be totally engulfed in bread around the sides. In that case, I find it easiest to cut off all the strings from the top portion first, then flip the bread over (being careful to not mess up your pretty design!) to cut and pull out the strings from below. Use the tip of a knife or other tool to gently pry loose any twine that is stuck to the surface of the bread. 

Add a “stem” to the top of your pumpkin shaped sourdough to complete the look! Using my bread lame, I cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack. 

I recommend allowing sourdough bread to cool for several hours before slicing. Warm steamy bread is great if you plan to eat it all right away, but steam is also lost moisture… so cutting bread open while it’s still warm will make it go dry and stale much faster. 

And that is how you make pumpkin shaped sourdough bread!

Isn’t that fun?! I hope you love making sourdough pumpkins as much as I enjoyed putting this tutorial together for you all. I can’t wait to see what you create! Tag me on Instagram (@deannacat3) so I can see your pretty pumpkins! I’m sure your family and friends will be highly impressed too. If you found this to be useful, please spread the sourdough love by leaving a review below and sharing or pinning this post. Thank you so much for tuning in today. Happy baking!

You may also like:

• Basic No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Sourdough Pancakes recipe (discard or active starter)
• Healthy Sourdough Pumpkin Spice Bread (or muffins)
• Cinnamon Spiced Sourdough Chocolate Chip Cookies
• Soft and Chewy Sourdough Ginger Molasses Cookies
• Herb and Whole Wheat Sourdough Crackers
• Sourdough Cornbread

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Pumpkin Shaped Sourdough Bread (Sourdough Pumpkin Loaf)

Follow this easy step-by-step tutorial to make a sourdough pumpkin – a beautiful, delicious and festive centerpiece for fall holidays, dinner parties, or just because! It's easy to make pumpkin shaped sourdough, especially if you're already familiar with baking sourdough bread.

Course Bread, Sourdough

Keyword healthy sourdough pumpkin bread, pumpkin shaped sourdough, Sourdough Bread

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 1 loaf

Equipment

• Cooking or baking twine (not regular string)
• Scissors
• Parchment Paper
• A cutting board
• Dutch oven or cast iron combo cooker
• Optional: bread lame for scoring
• Optional: a cinnamon stick, half a pecan, or real squash stem

Ingredients

• raw sourdough dough, proofed in a round shape

Instructions

Make the Dough

• Use your favorite sourdough bread recipe to make a batch of dough. Follow all the usual steps to mix, proof, fold, and form the dough into a round shape. (We make the dough the evening prior, proof overnight in the fridge, then create/bake the sourdough pumpkin the following morning).

Create the Pumpkin Shape

• Leave the dough in the refrigerator until you have all your supplies ready.
• Cut four long pieces of twine (I found about 36” is plenty). Tie them all together with a single knot in the middle.
• Remove the dough from the fridge but keep it in the banneton or proofing basket for now.
• Spread the twine out on the top of the dough ball, with the knot in the center and the strings spread evenly to create eight lobes of the sourdough pumpkin.
• Place a piece of parchment paper on top of the banneton, followed by a cutting board on top of that. Use the support of the cutting board to flip everything over. Gently pull off the banneton or proofing basket.
• Lightly and evenly dust the surface of the dough with flour and gently spread it with your hands
• Use a bread lame to score fun designs into each section of the sourdough pumpkin if you wish!

Bake

• Use the parchment paper to carefully transfer the pumpkin shaped sourdough to your preheated baking vessel of choice – such as a dutch oven or a cast iron combo cooker.
• Bake the sourdough pumpkin following the recommended time and temperature from the bread recipe you’re using. (We preheat the oven to 475F for one hour with the combo cooker inside, bake for 50 minutes covered then a few minutes uncovered at the end)
• Transfer the finished bread to a cooling rack right away.

Remove string and enjoy!

• Allow your sourdough pumpkin to cool slightly before removing the strings. Carefully cut away and pull loose the string from the bread. Use the tip of a knife to pry loose any parts that are stuck to the surface of the bread.
• Add a “stem” to the top of your pumpkin shaped sourdough to complete the look! Using my bread lame, I cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack.
• I recommend allowing sourdough bread to cool for several hours before slicing, unless you plan to eat it all within a day or two (cutting hot sourdough leads to loss of moisture and goes stale more quickly).

The post How to Make Pumpkin Shaped Sourdough Bread Loaf appeared first on Homestead and Chill.

Made with whole wheat pastry flour, ample pumpkin, and no refined sugars, this recipe is lower on the glycemic index – and lower on the guilt scale! Don’t get me wrong, I do love an occasional cookie or other sweet treat. But I also have to be careful with temptations around the holidays, being Type 1 Diabetic and all… So rather than throwing another extra-sugary pumpkin recipe in the mix, I wanted to create something a little more nutritious to enjoy and share.

If you’re looking for a more summery version of this healthy sweet bread, don’t miss our delicious sourdough spiced zucchini bread with optional nuts, seeds, chocolate, or dried fruit!

What makes this “healthy” sourdough pumpkin bread?

A number of things make this sourdough pumpkin spice bread more healthy and nutritious than your average sweet bread recipe:

• We use a whole can of pumpkin puree. Pumpkin is absolutely loaded with antioxidants, fiber, Vitamins A, C, E, K and essential minerals such as iron, magnesium, manganese, potassium and more. So the more pumpkin, the merrier! Using the whole can also reduces waste. If you’re feeling ambitious, learn how to make homemade pumpkin puree from fresh pumpkins here.
  

• Thanks to the whole wheat pastry flour, this sourdough pumpkin bread has more fiber and complex carbohydrates – resulting in a lower glycemic index. That means it’s digested more slowly and won’t cause the extreme blood sugar spikes as white flour would – which is good for all of us, not just diabetics! It also makes you feel full or satisfied for longer, and makes the bread exceptionally tender and soft. (Yes, you can use all-purpose flour or white whole wheat flour if that’s all you have available!)
  
  
• This recipe is sweetened with natural sugars (maple syrup and/or honey) rather than refined white or brown sugar. Maple syrup and honey contain more vitamins, minerals, and antioxidants while having a lower glycemic index than refined sugar.
  
  
• I went a little heavier on the cinnamon compared to other sourdough pumpkin bread recipes – because it tastes fantastic, but also because cinnamon also reduces blood sugar spikes and boosts metabolism!  I use cinnamon liberally in as many recipes as I can – including in my morning coffee.
  

• For the healthiest sourdough pumpkin bread possible, allow the mixed batter to ferment for 8 to 12 hours before baking (in the refrigerator). While it’s not necessary to get a good rise in this recipe, a longer fermentation time gives the sourdough starter time to work its magic nutritionally!  Sourdough is more healthy than standard non-fermented bread. In fact, it’s scientifically-proven to be lower in gluten, easier to digest, have a lower glycemic index, and contain more bioavailable nutrients – but only if it’s given adequate time to ferment! 

Should I use active sourdough starter or discard?

You can use either discard or active starter in this recipe. Using active starter (recently fed, used at peak activity) will result in a slightly lighter, more airy and fluffy sourdough pumpkin spice bread. We’ve also made this recipe using discard and it turned out great! It was a tad more dense and tangy, but not in a bad way. 

Note: by “discard” I mean you can use an inactive, not fully risen starter. However, I don’t recommend using the first discard from a severely old, acidic, neglected starter that hasn’t been fed in several weeks or longer.

Need a starter? We offer organic sourdough starter in our shop here! And if you’re looking for other ways to use discarded starter, see our list of the 15 Best Sourdough Discard Recipes here.

Fermentation time/schedule for sourdough pumpkin bread

We’ve found 8 to 12 hours of fermentation time is the “sweet spot” to get the best nutritional value without jeopardizing bread quality. This could mean mixing your batter in the morning and baking it later that afternoon/evening, or mixing the batter in the evening and baking it first thing the next morning. 

However, you can definitely reduce the fermentation time to fit your schedule! It will still rise just fine. The fact that this recipe uses both baking soda and baking powder is what gives it great flexibility for time, since baking soda is most active for a few hours after mixing in dough or batter, while baking powder retains its rising powers for several days in the refrigerator. 

You can also increase the fermentation time if needed, but I don’t recommend fermenting the batter for much longer than 20 hours. The longer sourdough ferments, the more chewy the baked bread can become. Chewy is a great attribute when you’re making a rustic loaf of regular sourdough, but not necessarily for a sweet bread like this. When we let the batter ferment for nearly 24 hours during our trials of this recipe, it turned out pretty good but was noticeably more gummy.

Follow these tips for success

• When measuring flour, don’t scoop the measuring cup right into the bag! This compacts the flour and ends up with inconsistent (more than desired) measurements. Instead, stir and fluff the flour in the bag, use a large spoon to scoop the flour into a measuring cup, and then level it off with the flat side of a butter knife.
  
  
• Don’t over mix (or over ferment) the batter, which can make it more gummy or chewy. When adding the dry ingredients into the wet ones, gently hand-stir and fold everything just until it’s combined and then stop. A few lumps are okay! A mixer isn’t needed.
  
  
• If you have any issues with the sourdough pumpkin bread sticking to your pan, try our favorite non-stick USA bread pan instead. I can’t recommend it highly enough! It’s lined with food-grade silicone, making it totally nontoxic – and the bread literally slides right out. (We use this wide shallow version to bake our sourdough focaccia).
  

INGREDIENTS FOR SOURDOUGH PUMPKIN SPICE BREAD

Makes one 9×5 inch pan (or 8.5″ x 4.5″ pan)

Dry Ingredients

• 1.75 cup whole wheat pastry flour. Okay to substitute with all-purpose or white whole wheat flour, though I found all-purpose flour made it a tad more crumbly.
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp sea salt
• Pumpkin spices: You can use 1 Tbsp of pre-made “pumpkin spice” seasoning, OR like we do, create your own pumpkin spice blend using 2 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg and ¼ tsp ground cloves.

Wet Ingredients

• 15 ounces pumpkin puree (1 full can or about 1.875 cups) – NOT pumpkin pie filling
• ½ cup real maple syrup*
• ¼ cup honey. Local honey is even better!
• ⅓ cup coconut oil or butter, melted. We’ve tried both, and while the difference is subtle, we prefer the flavor and texture of the finished sourdough pumpkin bread made with coconut oil.
• ½ cup sourdough starter (active or discard)
• 1 egg or egg substitute
• 1 tsp vanilla

*You can use all maple syrup or all honey instead (¾ cup total) but we really love the balance and flavor when using some of each.

Optional add-ins: ½ cup of chocolate chips, walnuts, pecans, pumpkin seeds (pepitas) or raisins 

Instructions: Batter Prep 

1. Whisk together melted coconut oil or butter, maple syrup, honey, and vanilla. Then beat in one egg. (Avoid adding the egg directly into hot oil or butter)
   
   
2. Next, stir in the sourdough starter and pumpkin puree. Mix well.
   
   
3. In a separate bowl, combine and thoroughly mix all of the dry ingredients: the flour, baking soda, baking powder, salt and spices.
   
   
4. Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix! A few lumps are okay.
   
   
5. Finally, fold in any optional add-ins like nuts or chocolate chips. Again, avoid over-mixing.
   
   
6. Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
   
   
7. For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, batter with raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.

Instructions: Baking & Storage

8. Preheat the oven to 350° F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating).
   
   
9. Grease a 9×5″ bread pan with butter or oil, or line it with parchment paper like this. 
   
   
10. Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon. I like to add a light sprinkle of cinnamon on top!
    
    
11. Bake the sourdough pumpkin spice bread on 350° F for 55 to 60 minutes, until a tester (toothpick) comes out clean. Bake for closer to 65 mins if you add mix-ins like chocolate or nuts.
    
    
12. Allow the bread to cool for 15 mins in the pan. Then take it out and transfer it to a cooling rack.
    
    
13. Enjoy! This healthy sourdough pumpkin spice bread is excellent on its own, but also pairs incredibly well with cream cheese.
    
    
14. The bread is best if consumed within 4 to 5 days. (Honestly, it’s even better on the second day than the first!) To retain moisture, store the bread wrapped, in a sealed bag, or in a food storage container with a lid. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.

To make sourdough pumpkin muffins:

Follow the same instructions 1-8, but then divide the batter into a greased or paper-cup lined muffin pan instead. Bake for 25 to 30 minutes for standard size muffins and about 35 minutes for jumbo-sized. 

Who’s hungry?

Well friends, we tested and tweaked this healthy sourdough pumpkin spice bread recipe over and over for weeks until we got it just right. I’m legitimately so excited to share this with you, and can’t wait to see how you like it! Please let us know with a review and comment below. Also please feel free to spread the pumpkin lovin’ by sharing or pinning this post. Enjoy!

Don’t miss our other delicious sourdough recipes:

• Sourdough Pancakes recipe (discard or active starter)
• Cinnamon Spiced Sourdough Chocolate Chip Cookies
• Soft and Chewy Sourdough Ginger Molasses Cookies
• Basic No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Herb and Whole Wheat Sourdough Crackers
• Sourdough Cornbread
• Sourdough Starter Feeding & Maintenance Guide

Print

Healthy Sourdough Pumpkin Spice Bread (or Muffins)

You're going to love our healthy sourdough pumpkin spice bread! It's soft, fluffy, mildly sweet, perfectly spiced, and oh-so-delicious. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it's also more nutritious and lower glycemic index than other sweet breads!

Course Bread, Breakfast, Dessert, Holiday Dish, Snack, Sourdough

Keyword healthy sourdough pumpkin bread, sourdough pumpkin muffins, sourdough pumpkin spice

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 1 9×5″ loaf

Equipment

• 1 9×5" (or 8.5 by 4.5") baking pan

Ingredients

Wet Ingredients

• 1/3 cup coconut oil or butter, melted
• 1/2 cup real maple syrup
• 1/4 cup honey
• 1 large egg (or egg substitute)
• 1 tsp vanilla extract
• 15 oz pumpkin puree (1 standard can, not pumpkin pie filling)
• 1/2 cup sourdough starter (active or discard)

Dry Ingredients

• 1 3/4 cups whole wheat pastry flour (okay to sub with all purpose or white whole wheat flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 Tbsp pumpkin spice seasoning OR the following:

Homemade pumpkin spice seasoning

• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg

Optional: 1/2 cup walnuts, pecans, pumpkin seeds (pepitas), chocolate chips or raisins

Instructions

• Whisk together melted coconut oil (or butter), maple syrup, honey, and vanilla. Then beat in one egg.
• Next, stir in the sourdough starter and pumpkin puree. Mix well.
• In a separate bowl, combine and thoroughly mix all of the dry ingredients. (Tip: Fluff and add the flour to a measuring cup with a spoon and then level. Don't scoop the measuring cup into the bag)
• Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix.
•  Fold in any optional add-ins like nuts or chocolate chips.
• Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
• For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.
• Preheat the oven to 350F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating). 
• Grease a 9×5" bread pan with butter or oil, or line it with parchment paper
• Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon. Add a light sprinkle of cinnamon on top (optional).
• Bake on 350F for 55 to 60 minutes, until a tester (toothpick) comes out clean. Bake for closer to 65 mins if you add mix-ins like chocolate or nuts.
• Allow the bread to cool for 15 mins in the pan before taking it out and transferring it to a cooling rack.
• Enjoy! The bread is best if consumed within 4 to 5 days. Store the bread wrapped, in a sealed bag, or in a food storage container with a lid to retain moisture. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.

Notes

To make sourdough pumpkin muffins:

Follow the same instructions 1-8, but then divide the batter into a greased or paper-cup lined muffin pan and bake for 25 to 30 minutes for standard size muffins (about 35 minutes for jumbo muffins).

The post Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) appeared first on Homestead and Chill.

Reducing Sourdough Discard Waste Upfront

Store starter in the fridge

If you aren’t already, storing your sourdough starter in the fridge will greatly reduce the frequency that it needs to be fed, thereby reducing a lot of flour use, discard, and waste! It’s usually recommended to feed sourdough starter kept at room temperature every single day. On the other hand, sourdough starter that’s stored in the refrigerator can go weeks to months between feeding. That’s because the cold vastly decreases the activity of the bacteria and yeast in the starter. But don’t worry, it perks right back up once it warms to room temperature again.

So, unless you’re baking several times per week, refrigerating your starter is an ideal storage option, an easy way to reduce waste, and also far less work for you!

Stop discarding so much

You know, you don’t need to discard sourdough starter every time you feed it right? A brand new starter does benefit from routine discarding and feeding for the colony of bacteria and yeast to grow strong. Yet once it’s established, you can change the way you use and feed your mature sourdough starter to minimize discarding.

For example, say you just made a loaf of bread and have only a small amount of starter left over in your “mother jar”. Rather than feeding the starter again before putting it back into the refrigerator for storage (and thus increasing the volume) you could just put it away as-is. Then, simply feed it with fresh flour and water next time you take it out to bake – no discarding necessary! 

The only times you really “need” to discard before feeding is: 1) if your starter has grown too large for its container and therefore doesn’t have adequate room to be fed and rise, 2) if it’s been a really long time since it was last fed (3 weeks or longer) or 3) if it’s acting sluggish.

See our full instructions on how to revive and feed an old, neglected, or otherwise inactive starter here. The guide also covers how to tell if a starter is still “good” or not, including the difference between hooch and mold.

6 Ways to Use Discarded Sourdough Starter

1) In sourdough starter discard recipes

Perhaps one of the most obvious ways to use sourdough starter discard is to bake something with it! There are hundreds (if not thousands) of recipes out there that call for sourdough starter discard. A few of our personal favorites include:

• Herb whole wheat discard crackers
• Sourdough pancakes
• Salted and spiced sourdough chocolate chip cookies
• Soft and chewy ginger molasses sourdough cookies
• Healthy sourdough zucchini bread or muffins
• Healthy sourdough pumpkin spice bread or muffins
• Baked sourdough corn tortilla chips

*2023 Update: Check out our new list of the 15 Best Sourdough Discard Recipes here!

2) Give starter away

Spread the sourdough love! Another great way to use discarded sourdough starter is to gift some to a friend, family member, neighbor, co-worker, or other interested (or unexpecting) party. Surprise, here is a new living thing for you to care for! Lol just kidding, kind of. 

I suggest feeding the starter before giving it away so the recipient won’t have to right away. Simply put your sourdough discard in a new jar, feed it with fresh flour and water, and deliver it to its new home. You can then direct them to this sourdough starter feeding and maintenance guide, which also has printable instructions that are easy to share.

Need to mail sourdough starter to share it? Dehydrate it first – explained below!

3) Dehydrate extra sourdough starter

Did you know that sourdough starter can stay good and alive for many years in dry form? It’s also the easiest way to ship and share starter with friends, take an extended break from baking, or store extra starter as back-up! To preserve the beneficial bacteria and yeast in the starter, it’s key to dehydrate it at a very low temperature (aka, so it doesn’t get cooked alive).

Learn how to dry sourdough starter here, and then follow these easy instructions to reactivate it.

4) Freeze it

Like dehydrating, freezing extra sourdough starter is a great way to preserve it, create a backup starter, or otherwise save some for later. To freeze sourdough starter discard, simply place it in a freezer-safe container (such as a small wide-mouth glass jar or ziplock bag) and store it in the freezer.

Frozen sourdough should survive for up to a year. However, it will start to lose activity and become harder to revive the longer it’s frozen. To revive frozen sourdough starter, simply allow it to defrost and then feed with fresh flour and water as you normally would.  

Note: I’ve never personally frozen sourdough starter, though I’ve heard mixed reviews about how well it bounces back to “normal” after freezing. So, I typically recommend dehydrating starter (which works amazingly well and without fail!) over freezing it. 

5) Compost sourdough starter discard

It’s perfectly fine to compost sourdough starter. If anything, it will actually add more good microbes to your compost! Since it’s pretty wet and gooey, try to mix and/or bury the starter with leaves, straw, or other “browns” in the compost pile. We occasionally compost discarded sourdough starter in our worm bin too. Yet good moisture balance is especially important in worm bins, so only add small amounts of starter (and add more browns if needed) so the bin doesn’t get overly wet.

Learn how to set up and maintain a simple worm compost bin here.

6) A healthy chicken treat

One final way to use discarded sourdough starter is to feed it to your chickens. After all, it’s essentially just fermented wheat and grains, and is loaded with health-promoting enzymes, vitamins and probiotics!

Like any treat, sourdough starter should only be given in moderation (not in place of their regular food) since it lacks the balanced nutrition and protein that chicken feed provides. 

You can give chickens a scoop of starter in a bowl on its own, though be forewarned that it tends to get pretty crusty in their face and chest feathers. Another option is to mix the sourdough starter with some water and chicken feed, turning it into a wet mash. Finally, consider adding sourdough starter to a batch of fermented chicken feed! It will jump-start the fermentation process and introduce even more probiotics and nutrients. 

7) Make a Sourdough Starter Slug Trap

Surprise! Here is another way to use discarded sourdough stater that I just recently discovered. Have you heard of beer traps before? It’s when you set out small containers of beer to attract and kill slugs, snails, rollie pollies, and other pests in your garden. With a similar sweet, fermented, yeasty aroma as beer, it turns out that slugs are highly attracted to sourdough starter too. All you do is mix a spoonful of starter discard with some water in a wide shallow container, and they’ll come running! Or… come sluggishly inching along I suppose. Learn more about how to make and use slug traps here.

And that sums up how to use sourdough starter discard!

Well folks, I hope this post gave you plenty of ideas to use your extra starter in new or different ways and reduce waste overall. Do you have any ideas that I missed? Please share them in the comments below. Otherwise, thank you so much for tuning in today – and happy baking!

Don’t miss our most popular sourdough recipes:

• No-Knead Sourdough Bread Recipe
• Simple Sourdough Focaccia Recipe
• Sourdough Cornbread (gluten free and vegan options)
• Cast Iron Sourdough Pizza Crust
• 20 Best Sourdough Add-ins and Topping Ideas

The post 6 Ways to Use Sourdough Starter Discard – not just baking! appeared first on Homestead and Chill.