Can you bake bread with sourdough discard?

Absolutely! Sourdough discard is perfect for rustic loaves, flatbreads, and even quick sandwich bread. It adds a mild tang and keeps the bread moist. If you’re trying to reduce waste, turning discard into delicious bread is a fantastic option—right up there with sourdough discard cinnamon rolls .

What can I bake with sourdough discard?

So many things! From pancakes and muffins to crackers and cinnamon rolls, sourdough discard is super versatile. It adds structure and flavor, especially in sweet bakes. If you're feeling creative, it’s worth experimenting with cookies, brownies, or even scones.

Can I use sourdough discard straight from the fridge?

Yes, you can use it cold—no need to bring it to room temp unless your recipe requires a very soft dough. When baking sourdough discard cinnamon rolls , cold discard works just fine, especially if you're combining it with active yeast.

Why didn’t my sourdough discard cinnamon rolls rise?

This one’s a classic baking hiccup. If your rolls didn’t rise, it could be because the yeast was expired, the dough was too cold, or the environment wasn’t warm enough. Also, too much discard can weigh the dough down. To help them rise, let the dough rest in a warmer space (around 75–80°F) and make sure your yeast is fresh and active.

Sweet Sourdough Discard Recipes – Easy Treats You’ll Love

Description

These sourdough discard cinnamon rolls are soft, gooey, and bursting with cinnamon flavor. They’re the perfect way to use up sourdough discard while making a sweet treat for breakfast or brunch.

Ingredients

½ cup sourdough discard (unfed)
¾ cup warm milk
1 tablespoon instant yeast
¼ cup granulated sugar
1 egg
¼ cup melted butter
1 teaspoon salt
3 to 3½ cups all-purpose flour
½ cup softened butter (for filling)
¾ cup brown sugar (for filling)
1½ tablespoons cinnamon
Optional: cream cheese glaze, chopped nuts, maple syrup

Instructions

In a large bowl, mix sourdough discard, warm milk, yeast, sugar, egg, butter, and salt until smooth.
Gradually add flour and knead the dough until soft and smooth.
Cover and let rise in a warm place for 1–1.5 hours or until doubled.
Roll out the dough into a rectangle and spread with butter.
Sprinkle with a mix of brown sugar and cinnamon.
Roll up tightly and slice into 12 rolls.
Place rolls in a greased baking dish, let rise 30–40 minutes.
Bake at 350°F (175°C) for 22–28 minutes, until golden.
Top with your favorite glaze and serve warm.

Notes

For a deeper flavor, let the rolls rise overnight in the fridge before baking.
Add nuts or orange zest for a twist.
Make it dairy-free using almond milk and vegan butter.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Mixing, Rolling, Baking
Cuisine: American

Nutrition

Calories: 220 kcal
Sugar: 12 g
Sodium: 180 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 30 mg

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