Quick Sourdough Discard Bake
A quick and comforting bake using sourdough discard that's ready in about 30 minutes, ideal for brunch or a snack.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (discard)
- 1/2 cup milk (dairy or plant milk) Almond, oat, or soy work fine. Thin batter slightly with additional milk if needed.
- 1/4 cup sugar Granulated sugar, coconut sugar, or maple syrup can be used.
- 1/3 cup melted butter Can use neutral oil for dairy-free.
- 2 pieces eggs Use flax-eggs for vegan.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour Can substitute with a gluten-free blend.
Optional Toppings
- cinnamon, chocolate chips, fresh fruit, chopped nuts
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line a muffin tin with paper cups.
- In a large bowl, whisk together the sourdough starter, milk, sugar, melted butter, eggs, and vanilla until smooth.
- In a separate bowl, whisk the baking soda and salt into the flour.
- Pour the dry mix into the wet ingredients and fold gently with a spatula until flour streaks disappear.
- Transfer the batter to your prepared pan(s) and smooth the top.
- Sprinkle on any desired toppings.
- Bake for 20-30 minutes, or until the top is golden and a toothpick comes out clean or with a few moist crumbs.
Cooling
- Let cool in the pan for 5-10 minutes, then transfer to a wire rack before slicing or serving.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Can freeze for up to 3 months.