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Ingredients

• ✓ sourdough starter discard
• all-purpose flour
• olive oil
• rosemary
• salt
• olive oil cooking spray
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide dough into two pieces and shape each piece into a small rectangle.
3. 3 Lightly flour a large sheet of parchment paper and place one piece of dough on top. Sprinkle dough lightly with flour, then roll into a large, 1/16-inch-thick rectangle. Cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with the remaining dough.
4. 4 Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
5. 5 Remove from the oven and let cool on a baking rack.

By ChefJackie

Ingredients

• ✓ sourdough starter discard
• salt
• vanilla extract
• milk
• confectioners' sugar
• pecan
• egg
• butter
• white sugar
• salt
• baking soda
• cinnamon
• all-purpose flour
• salt
• cinnamon
• flour
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.
2. 2 Cut 2 tablespoons cold butter into small pieces; place in a medium bowl. Add brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and ⅛ teaspoon salt; cut butter into brown sugar mixture using a pastry blender or 2 forks until large crumbs form. Set streusel aside.
3. 3 Combine 1 cup flour, 1 teaspoon cinnamon, baking soda, and ½ teaspoon salt in a medium bowl.
4. 4 Beat white sugar and 5 ⅓ tablespoons butter together in a large bowl with an electric mixer until creamy and fluffy. Beat in egg until well combined. Add sourdough discard; mix until well combined. Add flour-cinnamon mixture; mix until just combined. Pour batter into the prepared pan. Sprinkle streusel and pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes. Cool in the pan on a wire rack for 10 minutes.
6. 6 Combine confectioners' sugar, milk, vanilla, and 1 pinch salt; add more sugar to thicken glaze, or more milk to thin glaze.
7. 7 Pour glaze into a resealable plastic bag, squeeze out excess air, and seal the bag. Snip a tiny piece, about ⅛ inch, from one of the bottom corners. Pipe glaze onto cake; cut and serve.

By Bibi

Ingredients

• ✓ sourdough starter discard
• all-purpose baking flour
• sea salt
• water
• vegetable oil
• water
• sesame seed

Instructions

1. 1 Line an 8x4x2 1/2-inch loaf pan with parchment paper.
2. 2 Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
3. 3 Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
6. 6 Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

By Buckwheat Queen

Ingredients

• ✓ sourdough starter discard
• water
• yeast
• whole wheat flour
• whole wheat flour
• bread flour
• bread flour
• salt
• bread flour

Instructions

1. 1 Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
2. 2 Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
3. 3 Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
4. 4 Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
5. 5 Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
6. 6 Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
7. 7 Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
8. 8 Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.

By Rebecca Stern

Ingredients

• ✓ sourdough starter discard
• zucchini
• water
• whole wheat flour
• all-purpose flour
• olive oil
• instant yeast
• salt
• butter

Instructions

1. 1 Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
2. 2 Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
3. 3 Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
4. 4 Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.

By Sanderling

Ingredients

• ✓ sourdough starter discard
• bread flour
• water
• olive oil
• sea salt
• water
• green olive
• cherry tomato
• rosemary
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ sourdough starter discard
• all-purpose flour
• baking soda
• cinnamon
• ginger
• nutmeg
• zucchini
• salt
• banana
• brown sugar
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
3. 3 Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
4. 4 Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
5. 5 Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.

By jaybu

Ingredients

• ✓ sourdough starter discard
• all-purpose flour
• cinnamon
• salt
• baking powder
• baking soda
• ginger
• clove
• pumpkin puree
• banana
• brown sugar
• canola oil
• molasses
• vanilla extract
• raisin
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
2. 2 Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
3. 3 Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
4. 4 Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

By jaybu

Ingredients

• ✓ sourdough starter discard
• whole wheat flour
• yogurt
• milk
• baking powder
• baking soda
• all-purpose flour
• cinnamon
• salt
• canola oil
• white sugar
• egg
• vanilla extract
• lemon zest
• blueberry

Instructions

1. 1 Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
3. 3 Mix flour, cinnamon, and salt together in a medium bowl.
4. 4 Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.

By Rebecca Stern