5 Sourdough Discard Recipe Superstars

[@Irina-c8v4t]

I cannot eat pancakes anymore 😅 looking for more sourdough discard recipes. So, thanks for these:)

[@KingArthurBakingCompany]

You're most welcome! Please keep us posted with the ones you try! -🥐Lily

[@Irina-c8v4t]

@@KingArthurBakingCompany I baked the chocolate chip cookies. They didn't look very promising in the oven, but once cooked they tasted delicious:) probably not the prettiest cookies I have made (next time I'll moving quicker because the butter melts fast), but the taste is there. 👍 I like it.

[@spaghelle]

Never considered making a discard pizza crust. That’s brilliant! I frequently make a banana bread (which is really a cake) that I ferment over a 12 hour period and it’s amazing! Highly recommend fermented cakes.

[@KingArthurBakingCompany]

Yummm! We're excited for you to discover a new flavor and bake, Jacqueline! -🥐Lily

[@clarekrmiller]

A discard video with Martin and Kye together?! Dreams do come true!

[@KingArthurBakingCompany]

When bread and pastry collide! 🥖🥐😋 -🍰Grace

[@seanpalmer8472]

I keep my starter out on the counter most of the time rather than in the fridge. The warmer temps mean I have to feed it more often, and consequently, I generate more discard than the typical sourdough home baker that keeps their starter in the fridge. I have a couple of go-tos that are modifications of King Arthur recipes so that they use up more discard. I make those biscuits, but due to the moisture from the additional discard, the dough is too sticky to roll out and so I make drop biscuits. I also love to do inclusions in them. Some of my favorites are dried cranberries, cheddar & onion, and fresh blueberries. The other recipe I do quite often is sourdough banana bread with extra starter when I don't have enough black bananas to add the ~400g the recipe calls for. I do have to bake it for an extra 15-20 min. before tenting it with foil since the added liquid requires more time for the top to solidify.

[@KingArthurBakingCompany]

Those all sound like lovely sourdough discard bakes! -🍮Kat

[@ericarose3486]

I've been in such a rut with discard recipes, this is perfect timing!

[@KingArthurBakingCompany]

Woohoo! 😄 Happy baking, Erica! -🥐Lily

[@Tamalain01]

I’ve made the cookies before and can attest they are awesome

[@KingArthurBakingCompany]

Yay, so glad to hear it! 💛 -🍮Kat

[@carolosborne126]

I've made the granola a couple of times, subbing puffed rice for more oats, and love it on yogurt or straight out of the jar!

[@KingArthurBakingCompany]

Yummm! Fabulous idea with the puffed rice, Carol! -🥐Lily

[@leabullock2079]

My favorite is Sourdough Crumpets! I've done 4 of these 5 suggestions. Next up I will need to try the sourdough chocolate chip cookies.

[@KingArthurBakingCompany]

Sounds delicious! I definitely recommend the chocolate chip cookies, let us know what you think! -🍰Grace

[@jamiesmithhart1234]

Sourdough cinnamon rolls are so good!

[@KingArthurBakingCompany]

One of my favorites! 😋💕 -🍰Grace

[@GGRuthy]

Sourdough waffles is my go to. Pizza crust is 2nd.

[@KingArthurBakingCompany]

Great choices! 🧇🍕 -🍰Grace

[@joerichard8845]

Same here love those two recipes

[@georgekoutsoudopoulos]

My all time favourite discard recipes are bagels and chocolate brownies. Great ideas to add to them...even if the idea of American biscuits seems like a disappointment of a savoury scone 😉

[@KingArthurBakingCompany]

Sounds like a fantastic use of sourdough discard! -🍰Grace

[@Arzulli]

I use up starter making bagels and English muffins. My daughter, who used to live in NYC and now lives in LA, said the bagels I made for her tasted like they came from New York. And the English muffins always rise twice as high as any others do.

[@KingArthurBakingCompany]

Sounds like the best compliment you can possibly get on homemade bagels! And English muffins are one of my favorites in sourdough baking too 😋 -🍰Grace

[@Pilbrabandit]

Like a pen holder pocket but for utensils

[@godblessthelessfortunate3175]

Can you teach how to make Kings Hawaii rolls? It is so soft, fluffy, and sweet. My kid can eat a whole package in one sitting. The problem is they are relatively expensive for what we get so would like to save by making it at home.

[@KingArthurBakingCompany]

Certainly! 😄 We have a recipe here: www.kingarthurbaking.com/recipes/hawaiian-buns-recipe, and a short video for how to shape dinner rolls: kzbin.info/www/bejne/oaW6lJx5lsSIesk. Please let us know if these help! -🥐Lily

[@godblessthelessfortunate3175]

@@KingArthurBakingCompany Lily, Thanks for the quick reply. I can't wait to try out the recipe.

[@KingArthurBakingCompany]

You're most welcome! Please let us know how your bake goes 😄 -🥐Lily

[@Sugary_Confectionsbread]

❤❤🎉😊😊

[@bop5277]

@@KingArthurBakingCompany So, obviously no damned video will be made. How lazy! You don't care what viewers want, so I won't care to watch your channel.

[@Sugary_Confectionsbread]

Nice good❤❤

[@joezaloga]

I made the chocolate chip cookies other than taking a long time they were delicious

[@KingArthurBakingCompany]

Happy to hear you're enjoying the recipe! We've seen some bakers skip to overnight rest and still thoroughly enjoy their discard cookies! 😋 -🥐Lily

[@Sugary_Confectionsbread]

❤❤🎉🎉😊😊

[@The-Golden-Zebra]

I love King Arthur and I love the content of your videos, but why are your videos always so much darker than every other video I watch in KZbin? The lighting is so off that it sometimes makes me want to stop watching. Again, content is great, camera angles great, but lighting or color grading is just off.

[@KingArthurBakingCompany]

Thanks for sharing, Victoria! We'll pass your observation along to the team for future developments. 😊 -🥐Lily

[@clarekrmiller]

Huh, I hadn’t noticed until you pointed it out, but you’re right-it is dark.

[@disgustedbyyourstupidity9895]

​@@clarekrmiller maybe its because of the filter

[@KingArthurBakingCompany]

Hi Victoria! Thank you for you're feedback! You're not the only one having brought this to our attention, I'll pass the message along to our team to adjust in future videos. -🍰Grace

[@doreendiamond1027]

The only way I

[@AndrewDasilvaPLT]

Was this file uploaded as LOG raw? Color grading is garbage and grey.

[@KingArthurBakingCompany]

Thanks for sharing, Andrew! We will look into this. 😊 -🥐Lily

[@aaronbrooks1048]

Why is this video SO dark?! Something went wrong in post I think. Lighting is suuuper dark

[@KingArthurBakingCompany]

Thanks for sharing, Aaron! We are looking into this. 😊 -🥐Lily

[@kevinu.k.7042]

Have you not covered the natural leaven fridge method here yet? No discards. Just make sure that you have some 50g of leaven left over after each bake and put it in the fridge. It will stay fresh and usable for a week quite easily. When you want to bake get it out feed it and give it four hours to ferment int readiness. Freezing some gives a good back stop I use a silicon 1" ice cube tray. It will still be usable at two years old. As always thanks for these videos. They are good and KZbin so desperately needs them given the amount of tosh out here. There are exceptions...

[@KingArthurBakingCompany]

We've discussed a similar method across several blog posts, but I don't believe we've made a video on the topic quite yet. Thanks for the suggestion and for sharing Kevin! -🍰Grace

[@kevinu.k.7042]

@@KingArthurBakingCompany No worries Grace - I've been using that method for some twenty years. With temp controlled fermentation after the fridge the baker has immense control over acidity too. A key thing is that there is no longer a starter. It works like old dough. Hence the backup in the freezer. Though using some rye flour (high in amylase) in a new starter I can get a new one going in 48 hours and then just feed it across. Anyway - I do hope your new book is a success. I am waiting for it to become available here and my friends in the U.S. are excited about it too.

[@KingArthurBakingCompany]

Thanks Kevin! 🥰 -🍰Grace

[@sarafallick6140]

There is no need to discard sourdough starter. Keep a small amount of starter, 100 gms or so, feed and use. Why throw away perfectly good starter!

[@KingArthurBakingCompany]

We agree, Sara! 😊 -🥐Lily

[@onlyinparadise4613]

Can you fix the “more” on your description? It won’t expand.

[@KingArthurBakingCompany]

Hey there! There may be a technical error. Despite, we have our collection of Sourdough Discard Recipes here: www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes Happy baking 😄 -🥐Lily

[@onlyinparadise4613]

@@KingArthurBakingCompany thank you for the link! Can’t wait to try these recipes 😁

[@markf.9281]

Do you purposely try to avoid showing the neck tat? Hehe 🤘😈🤘

[@trackie1957]

Why not just call them sourdough starter recipes? Discard is totally unnecessary if you have a fridge. The whole feed daily and discard half routine is what discourages a lot of people from trying it.

[@KingArthurBakingCompany]

We could! However, "discard" is simply the proper technical term in the world of baking for the "unfed" starter. Whatever you call it, we're happy to bake these recipes with you! -🥐Lily

[@luv2garden132]

Even if you feed weekly, like I do, don't you still have discard? I do! I can't imagine how large my jar would be if I didn't discard any 😊