sourdough discard

My sourdough discard inspiration seems to know no bounds lately as I have been mixing discard into endless creations. This sourdough hashbrown pancake combines the starchy comfort of shredded potatoes and carrots, tangy sourdough discard, and aromatic alliums, herbs, and spices. Pan frying then baking the sourdough hashbrown pancake gives it a crisp and chewy crust and allows the insides to bake harmoniously. It is another fabulous use for turning sourdough discard into a meal that can be enjoyed with a side of eggs for breakfast or topped with yogurt and greens for a hearty lunch. Add some cheese or meat and call it dinner. It truly is that versatile.


  • 1 tablespoon olive oil
  • 1 cup + 3 tablespoons sourdough discard
  • 2 ¼ cups carrots, shredded
  • 2 cups potatoes, unpeeled and shredded
  • 1 cup red onions, sliced (I used pickled)
  • ¼ cup scallions, sliced
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons smoked paprika
  • 2 tablespoons parsley 
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper


Preheat the oven to 350°F. 

In an oven-safe skillet, heat the olive oil over medium-high heat. Add 1 cup of the discard and place the shredded carrots, potatoes, and scallions on top. Then add the crushed red pepper flakes, smoked paprika, parsley, cumin, salt, and pepper. Let cook for 7-8 minutes then flip and cook for another 7-8 minutes.

Place the pan with the hashbrown in the oven and bake for 20-25 minutes until evenly cooked through. The exterior will crisp up nicely and the inside will be soft but cooked. Serve warm plain or with your choice of condiment!

I love experimenting with different sourdough discard recipes. The possibilities seem endless, and the concept seems obvious – why waste precious, vibrant discard when you can use it to make a delicious new creation? In the vast world of sourdough discard recipes, sourdough crackers rank high on the list of favorites.

Sourdough sesame aleppo pepper crackers combine fruity spice and earthy nuttiness to augment the discard’s sour tang. Pair these with your cheese of choice, a sweet jam, or a charcuterie spread for a helping of flavor and crunch!


  • ½ cup sourdough starter discard
  • 2 tablespoons olive oil
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup sesame seeds
  • 1 tablespoon aleppo pepper
  • 1 tablespoon neutral oil
  • Flaky salt for dusting 


Place the starter and olive oil in the bowl of a stand mixer and mix on medium low with the dough hook. Gradually add in the flour and salt and mix until it is evenly combined, then add in the sesame seeds and aleppo pepper. Transfer the dough to a bowl brushed with the neutral oil, cover with plastic wrap, and let sit for 2 hours.

After the dough has rested for 2 hours, preheat the oven to 350°F. Divide the dough into 3 or 4 pieces and working with one piece at a time, roll it out using a rolling pin and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes until crisp and golden.