10 Easy Fall Sourdough Discard Recipes for Autumn Baking

1. Sourdough Discard Pumpkin Bread

This delightful pumpkin bread is a perfect way to celebrate the flavors of fall. The combination of sourdough discard and pumpkin puree gives it a moist texture and a slight tang.

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the sourdough discard, pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix well. In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, cloves, salt, and flour. Gradually add the dry ingredients to the wet ingredients until just combined. Pour the batter into a greased loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.

2. Sourdough Discard Apple Crumble

This apple crumble is a warm and comforting dessert that highlights the flavors of autumn. The sourdough discard adds a unique twist to the topping.

• 4 cups peeled, sliced apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup sourdough discard
• 1/2 cup rolled oats
• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup cold butter, cubed

Preheat your oven to 350°F (175°C). In a large bowl, mix the sliced apples with lemon juice, sugar, and cinnamon. Spread the apple mixture in a greased baking dish. In another bowl, combine the sourdough discard, rolled oats, flour, brown sugar, and cold butter. Use a fork or your fingers to mix until crumbly. Sprinkle the crumble topping over the apples and bake for 30-40 minutes, or until the apples are tender and the topping is golden.

3. Sourdough Discard Pancakes

Start your autumn mornings right with fluffy sourdough discard pancakes. They are easy to whip up and make for a perfect breakfast or brunch dish.

• 1 cup sourdough discard
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flour

In a bowl, combine the sourdough discard, milk, egg, and melted butter. In another bowl, whisk together the sugar, baking powder, baking soda, salt, and flour. Gradually mix the dry ingredients into the wet ingredients until just combined. Heat a non-stick skillet over medium heat and pour in 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve with maple syrup or fresh fruit.

4. Sourdough Discard Cinnamon Rolls

These cinnamon rolls are a delightful treat for any autumn gathering. The sourdough discard adds depth and flavor to the dough.

• 1 cup sourdough discard
• 1/2 cup milk
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 egg
• 3 cups flour
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1/4 cup butter, softened

In a mixing bowl, combine sourdough discard, milk, sugar, melted butter, and egg. Mix until smooth. In another bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture until a dough forms. Knead for about 5 minutes. Let it rise for 1-2 hours. Roll out the dough into a rectangle, spread softened butter, and sprinkle with cinnamon and brown sugar. Roll tightly and cut into slices. Place them in a greased baking dish and let rise for another hour. Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

5. Sourdough Discard Pumpkin Muffins

Pumpkin muffins made with sourdough discard are not only easy to make but also bring the warmth of autumn flavors to your kitchen.

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1 1/2 cups flour
• 1/2 teaspoon salt

Preheat your oven to 350°F (175°C) and line a muffin tin with liners. In a large bowl, mix together the sourdough discard, pumpkin puree, sugar, oil, and eggs until smooth. In another bowl, whisk together the baking soda, baking powder, spices, salt, and flour. Gradually add the dry ingredients to the wet mixture until just combined. Fill the muffin cups about 2/3 full and bake for 20-25 minutes or until a toothpick comes out clean.

6. Sourdough Discard Cheddar Biscuits

These cheesy biscuits are perfect for a fall brunch or as a side with soup. The sourdough discard adds a wonderful flavor to these fluffy delights.

• 1 cup sourdough discard
• 1 cup flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese
• 1/4 cup cold butter, cubed
• 1/2 cup milk

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, mix together the sourdough discard, flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and milk until just combined. Drop spoonfuls of dough onto the prepared baking sheet and bake for 15-20 minutes until golden brown.

7. Sourdough Discard Chocolate Chip Cookies

These cookies are a fun twist on the classic chocolate chip cookie, utilizing sourdough discard for added flavor and chewiness.

• 1 cup sourdough discard
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup chocolate chips

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the sourdough discard, egg, and vanilla extract, mixing until combined. In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chips. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes.

8. Sourdough Discard Sweet Potato Gnocchi

This unique recipe uses sourdough discard to create a deliciously fluffy gnocchi, perfect for a comforting fall meal.

• 1 cup sourdough discard
• 1 cup cooked and mashed sweet potato
• 1/2 cup flour (plus more for dusting)
• 1 egg
• 1/2 teaspoon salt

In a large bowl, combine the sourdough discard, mashed sweet potato, egg, and salt. Gradually mix in the flour until a dough forms. On a floured surface, knead the dough gently, adding more flour if necessary. Divide the dough into sections and roll into ropes, then cut into bite-sized pieces. Cook the gnocchi in boiling water until they float to the top. Serve with your favorite sauce.

9. Sourdough Discard Breadsticks

These soft and garlicky breadsticks are a great way to use up sourdough discard and make a fantastic addition to your fall dinners.

• 1 cup sourdough discard
• 1/4 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 cups flour
• 1/4 cup melted butter (for brushing)
• 1 tablespoon Italian herbs (optional)

In a bowl, mix the sourdough discard, warm water, sugar, salt, garlic powder, and olive oil. Stir in the flour until a dough forms. Knead for about 5 minutes until smooth. Let the dough rise for 1 hour. Preheat your oven to 375°F (190°C). Roll out the dough and cut into strips. Place on a greased baking sheet and brush with melted butter. Sprinkle with herbs if desired. Bake for 15-20 minutes or until golden brown.

10. Sourdough Discard Chocolate Banana Bread

This rich and moist banana bread is enhanced with chocolate and the tangy flavor of sourdough discard, making it a wonderful treat for fall.

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1/2 cup chocolate chips

Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix together the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract. In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chips. Pour the batter into the loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.

11. Sourdough Discard Pumpkin Pancakes

Start your autumn mornings with these fluffy pumpkin pancakes made with sourdough discard. They are perfect for a cozy breakfast.

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup milk
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 cup flour

In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, milk, and sugar. In another bowl, combine the baking powder, pumpkin pie spice, and flour. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Heat a skillet over medium heat and pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve with maple syrup.

12. Sourdough Discard Apple Muffins

These moist apple muffins are a delightful treat, perfect for enjoying with a warm beverage on a chilly fall day.

• 1 cup sourdough discard
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 cups flour
• 1 cup diced apples

Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners. In a large bowl, mix the sourdough discard, sugar, oil, eggs, and vanilla extract until well combined. In another bowl, whisk together the baking soda, cinnamon, and flour. Gradually add the dry ingredients to the wet mixture, then fold in the diced apples. Divide the batter among the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.

13. Sourdough Discard Cinnamon Rolls

Indulge in these soft and gooey cinnamon rolls made with sourdough discard, perfect for a weekend brunch.

• 1 cup sourdough discard
• 1/4 cup sugar
• 1/4 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 1/2 cups flour
• 1 tablespoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup raisins (optional)

In a bowl, combine the sourdough discard, sugar, warm milk, melted butter, egg, and vanilla extract. Gradually add the salt and flour until a dough forms. Knead for about 5 minutes. Let rise for 1 hour. Roll the dough into a rectangle, spread with melted butter, and sprinkle with cinnamon, brown sugar, and raisins. Roll up tightly and cut into slices. Place in a greased baking dish and let rise for another 30 minutes. Bake at 350°F (175°C) for 25-30 minutes.

Conclusion

Embracing sourdough discard not only minimizes waste but also opens up a world of delicious autumn baking possibilities. These 10 easy recipes provide a fantastic way to enjoy the flavors of fall while making the most of your sourdough starter.

Whether you’re baking breads, pancakes, or muffins, each recipe offers a unique twist that celebrates the season. So gather your ingredients and start creating delightful treats that will warm your home this autumn.