Wednesday, September 30, 2020

Sourdough Discard Banana Muffins

Slowly, but surely, I am converting my old recipes into new ones using my Sourdough Starter.  

Fall has arrived and I love to bake when the weather cools off.  Today, I had some ripe bananas and thought these muffins would be a great way to use them and also some of my sourdough discard.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 – 2 large bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg, beaten
  • 1/2 sourdough starter discard
  • 1/4 cup milk
  • Optional:  1/2 cup applesauce, chopped nuts

Preheat oven to 350 degrees F. Butter muffin pan or use paper liners.

Mix bananas, sugar, egg, milk and sourdough discard in a large bowl. 

Fold in flour, baking powder, baking soda, salt and cinnamon and mix until smooth. Scoop into muffin pans.

Bake 25 - 30 minutes until golden brown and toothpick inserted comes out clean.

Sourdough Discard Beer Butter Bread

This is a variation of the beer bread I used to make - before I started my sourdough journey.  Because you use discard, it is very quick and easy to make.  No feeding, rising or waiting required.

It is a dense, moist bread that is perfect with soup or just warm with honey as a snack.


  • 2 1/2 cups all-purpose Flour
  • 1/2 cup Sourdough Starter Discard
  • 2 Tablespoons Sugar
  • 1/2 Tablespoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 10 - 12 ounces Beer, room temperature
  • 1/2 stick Butter, melted
Preheat the oven to 350°F.
In a large bowl, whisk together the flour, sugar, baking powder and salt. 
Stir the beer and sourdough starter into the dry ingredients until just mixed (it should be a thick batter).
Pour half the melted butter into the bottom of the loaf pan.  Pour the batter into the pan, and top with the remaining butter. 
Place loaf pan on cookie sheet to prevent any butter that spills over as it bakes.
Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Note:  Store at room temperature or freeze.

Sunday, September 20, 2020

Sourdough Skillet Corn Fritters

When I was growing up, my grandparents had a farm so we always had fresh vegetables.  There was no end to the variety of how to use all of the produce.  Crispy and delicious, this was one of my favorites.

Skillet Corn Fritters 

1 Cup Sourdough Starter Discard

1 Cup Corn, cooked (fresh or frozen)

1/4 Cup Onion, minced

1 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Garlic Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

Butter for cooking

Mix all ingredients into a medium bowl.  Drop batter by spoonful into heated skilled with melted butter.  Cook on low heat until dry bubbles form on top.  Turn and cook until golden brown.

Serve warm with butter or gravy.

Monday, September 14, 2020

Sourdough Beer Bread

There is something so satisfying about making homemade bread.  I've always liked beer bread but adding sourdough starter really adds a lot of great flavor.  It also takes less time than traditional sourdough bread. 

  • 6 ounces beer (room temperature)
  • 1/2 cup sourdough starter (active/fed)
  • 2 Tablespoons sugar
  • 3/4 teaspoon sea salt
  • 2 – 3 cups bread flour

In a large mixing bowl, add the beer and sourdough starter.

Stir in the sugar and salt until dissolved.

Mix in flour to form dough. 

Knead on a floured board for 5 - 10 minutes. Adding more flour, a little at a time, until the dough is no longer sticky to the touch.

Place the dough in a greased bowl and turn over.

Cover the bowl with a clean kitchen towel or plastic wrap and let sit in a warm, draft-free place for 2-3 hours or until it has doubled in size.

Turn the dough out onto a floured board, fold and stretch for 5 minutes.

Shape the dough into a loaf and place into greased bread pan.

Cover with a towel and let rise for 1 – 2 hours or until it has doubled in size.

Preheat the oven to 350 F. 

Score the top of the bread and bake 50 – 60 minutes or until the bread begins to brown (bread should sound hollow when tapped).

Remove from the pan and cool on a wire rack.

Tuesday, September 1, 2020

Japanese Pancakes (Okonomiyaki)

These Pancakes are so delicious and very easy to make.  No exact measurements required, make a little or a lot, depending on what you need.  They do reheat nicely for leftovers, if there are any.

  • Cabbage, shredded
  • Carrots, grated
  • Scallions, sliced
  • Sourdough Starter Discard
  • Soy sauce
  • Salt
  • 1 egg, beaten (Optional)
  • Oil (for frying)

In large bowl, combine sourdough discard, egg, soy sauce, and salt. Mix well with fork.

Add shredded vegetables and toss until coated with batter.

Heat oil in skillet to medium high.

Spoon mixture into hot pan and cook 3 - 4 minutes until golden brown.  Flip and cook on other side until done.

  • Sriracha Mayonnaise 
  • Soy Sauce
  • Everything Bagel Seasoning