3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series
If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.
Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:
These Chocolate Chip Cookies Have a Special Ingredient (Sourdough Discard)
These sourdough chocolate chip cookies are made with brown butter, semisweet chocolate, and a sprinkle of sea salt. They have an incredible flavor and are perfect for using up sourdough discard!
Recipe:
Ingredients
1 cup unsalted butter (226g)
1 cup light brown sugar, firmly packed (200g)
⅔ cup granulated sugar (133g)
2 large egg yolks, room temperature preferred
1 ½ teaspoons vanilla extract
⅔ cup sourdough discard (140g)
2 ¾ cup all-purpose flour (340g)
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups semisweet chocolate chips or 6 oz chopped semisweet or dark chocolate bar (70g)
Flaky sea salt, for sprinkling
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1 ½ Tbsp cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:42 Brown the butter. In a saucepan, melt butter over medium-low heat. Increase heat to medium and cook, stirring constantly. Butter will sizzle and pop. Once popping slows or stops and you notice the butter is beginning to turn golden brown (there will be brown flecks on the bottom of your pan) immediately remove from heat. Pour into a large heatproof mixing bowl and allow to cool until no longer warm to the touch before proceeding.
03:46 Once butter has cooled, add sugars, eggs yolks, and vanilla extract and stir until well-combined.
05:33 Add sourdough discard and mix well, until fully incorporated.
06:18 In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
06:40 Gradually add the dry ingredients to the wet, stirring until thoroughly combined.
06:59 Use a spatula to fold in chopped chocolate until well incorporated.
07:45 Cover with plastic wrap and chill for at least 30-60 minutes (or, my preference, overnight).
08:10 Once dough is ready to bake, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
08:20 Scoop chilled dough into 1 ½ Tablespoon-sized balls, for neat, uniform cookies roll between your palms to make them round. Place on prepared baking sheet, spacing cookies at least 2 inches apart.
09:24 Bake for 10-12 minutes, until edges are beginning to turn golden brown (centers will still be soft and may appear slightly underdone).
10:08 Within several minutes of removing cookies from oven, sprinkle all over with flaky sea salt.
10:19 Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Storing
Store cooled cookies in an airtight container at room temperature for up to a week.
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Cheddar Biscuits Made With Sourdough Discard
Flaky, buttery biscuits loaded with sharp cheddar cheese - what more could you ask for? Takes advantage of sourdough discard, and in fact the more over-ripe and sour your starter the better - the tanginess really enriches the flavor of these biscuits! Super easy, super quick from start to finish! Hope you enjoy!
Links:
GumRoad Supplemental PDFs (including full write-up for this recipe!):
How to make a sourdough starter from scratch:
How to build an active levain:
How to make a basic sourdough bread:
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Tools:
Campbell dough knife:
Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link):
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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How to Make Sourdough Discard Biscuits | Easy Homemade Biscuit Recipe
Make sourdough biscuits with me and Asher in the kitchen!
Sourdough Pumpkin Cookies with Brown Butter Icing (I have to make Double Batches of These cookies!)
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Want to my sourdough starter? Ive developed a lively healthy starter that I am making available to you! Click here ** ** for My healthy organic sourdough starter 'Simply Sourdough'!
Hello Friends! With fall in the air it's time to bring out the pumpkin recipes. one of my favorites each year is the pumpkin cookies. this reminds me of falls when my children were young and we would make and decorate these together. i'm so happy to share this recipe with you and hope you can will have as special of memories as i do with these delicious cookies.
for the Printable version of the recipe click here!
Pumpkin Cookies with Brown Butter Frosting
Pumpkin Cookies Ingredients
1/2 C Butter
3/4 C Brown Sugar
3/4 C White Sugar
1/2 C Sourdough Starter (discard or active)
1 C Pumpkin Puree
1 Egg
3 Tsp Vanilla
2 1/2 C Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Pumpkin Pie Spice
1 C Chocolate Chips (optional)
1/2 C Walnuts (optional)
Instructions
1. Begin Dough: In a large bowl or mixer, add butter, brown sugar and white sugar and cream together. Then add in the starter and mix until combined. Next, add your pumpkin puree and egg. Mix on low until completely combined. Then you will add your vanilla and lightly mix until incorporated.
2. Finish Dough: In a separate large bowl, combine flour, baking soda, and baking powder, and mix them until well combined. Then add that mixture to your starter in the mixer. Before mixing, also add 2 tsp of vanilla and your pumpkin pie spice. Mix until incorporated. At this point you can add chocolate chips, nuts, or whatever you like best in your pumpkin cookies.
3. Ferment: Cover your dough with plastic wrap or a shower cap and leave it on your counter for at least 8 hours or overnight to ferment.
4. Bake: Preheat your oven to 350 degrees. Using a spoon or cookie scoop, place your cookies on a greased baking sheet. Cook your cookies at 350 degrees for 12-15 minutes.
Brown Butter Frosting
1/2 C Unsalted Butter
3 C Powdered Sugar
1/4 C Milk
2 Tsp Vanilla
Instructions
1. Brown Butter: In a small sauce pan, heat your butter on low/medium heat until your butter browns. The butter will boil and foam up. Once it turns brown immediately remove it from the heat.
2. Add Other Ingredients: Add your powdered sugar to a medium bowl. Pour your cooled browned butter in on top along with your milk and vanilla.
3. Mix: Using a hand mixer, mix the frosting until it is completely smooth. Spread on top of your cookies and enjoy!