As always, I was on a hunt to find new things to do with my sourdough discard and came across this recipe on my Instagram feed. This recipe is from @bakingwithgina, a home based baker from Singapore! Gina is lovely and I’ve been following her account for a couple months. Her recipes are always beautiful and absolutely mouthwatering! At first, I thought that her account only showed bread recipes that used active sourdough starter until I came across these rolls! I was overjoyed! The first time I made it, I followed her recipe exactly. It didn’t come out as nice as I wanted but my boyfriend enjoyed the whole loaf regardless! I prefer the rolls which are really yummy as sweet breakfast treats. I’m still looking for some sort of filling, maybe with candied orange peel or orange marmalade so that might be added to this page as I continue to experiment with this recipe.
My second time trying this recipe went much better! I added another third of a cup of flour and an egg. By enriching the dough, I made a more American bread, one that is sweeter and has a longer shelf life. As a college student, I usually can’t eat my baked goods within the week unless I give a few away first! So baking these as pull apart rolls made more sense for me. You can shape it into a traditional sandwich loaf and it will rise just as well. The first time I made this dough, I also didn’t realize that yeast should be added if your discard is a little old. I keep my discard in the refrigerator for up to three weeks because I think it stays good for that long. Scientifically, you should use it within three to five days according to King Arthur Flour so take my word with a grain of salt! Discard that is older can be added to almost any recipe to add flavor and just a tablespoon or two can go into most recipes without a problem. Lately, I’ve been using my discard for these rolls or for crumpets (hopefully a blog post will follow about that but I’ve been eating them before I can get a good picture!). Let me know if you have any favorite discard recipes that I haven’t yet featured on the blog and I’ll be sure to check them out! Happy baking!
Chocolate Sourdough Discard Roll Recipe
200 grams (about 1 3/4 cup) sourdough discard
100 grams whole milk
290 grams bread flour
30 grams sugar
3 grams kosher salt
Pinch of yeast (about 1 teaspoon instant yeast) (This one depends on the age of your discard, it may need more or less depending on how long it has been sitting in the refrigerator
30 grams unsalted butter
1 large egg
40 grams semi-sweet chocolate chips (If you use bittersweet, add some sugar to balance the recipe out)
40 grams whole milk
20 grams cocoa powder
1 teaspoon espresso powder
In a small bowl, melt the chips in the microwave in thirty second increments. Mine took about 1 min 30 seconds to melt fully but I still did it in increments to prevent burning the chocolate. Add the cocoa powder, 40 grams whole milk, and espresso powder and mix to form a paste. Set aside to cool.
Mix together the discard, flour, sugar, salt, butter, milk, egg, and the chocolate paste. Knead until smooth. The bread should spring back when touch and the dough should be brown throughout the whole dough, not just marbled in.
Set in an oiled bowl and cover. Let rise 3 hours.
Punch dough down and let rest 15 minutes.
Shape the dough. I made rolls like my other sourdough discard rolls. I rolled all the dough into a log and used unflavored dental floss to cut it into ten. I arranged those on prepared 9 inch cake pans in a circle to make tear apart loaves. This can also be made into a loaf like regular bread.
Cover and let prove 3-3 1/2 hours.
Preheat the oven to 350F. Once the dough has doubled and is puffy, bake for 25-30 minutes. If baking a loaf, you may need to bake 35 minutes.
Remove from the tin and let cool on a wire rack. Enjoy some yummy bread!
These crackers are so GOOD! I had not made a ton of crackers before this summer but discovered that it was a great way to use up my discard and began making them all the time! Earlier in the summer, I would make these and they would last a week or two, but with my brother home, my parents are lucky if they can get a taste before they disappear into the black hole of my brother’s appetite! My parents and I use them for our cheeseboard but my brother prefers to eat them as snacks throughout the day. It’s a versatile cracker that you can do a lot or a little with and it’ll turn out really tasty each time!
That being said, this recipe is adapted from the King Arthur Flour website but I’ve made some pretty significant changes. One is to the type of flour used; while the original recipe used whole wheat flour, I’ve started to substitute with einkorn flour and I love the additional flavor! The einkorn flour was purchased for another recipe but I think I used it all on these crackers because I couldn’t get enough of the slightly cheesy taste these crackers had. I also have started to substitute olive oil for the butter that was used in the original recipe. Often times, you can substitute one type of fat (such as butter) for another (olive oil) in recipes and it won’t change the final product very much. Other times, if you substitute a fat, you could ruin a whole recipe so do so judiciously. I switched to using olive oil because it cut down on the amount of time that the dough needed to rest before being rolled and cut. I would also highly recommend that if you end up making these crackers frequently, get a pizza cutter. It makes a world of difference when you’re trying to cut the dough into cracker size. My crackers are often not the neatest in the world because I cut them quickly but they’re still delicious!
A note on the flavor combinations. You can do a LOT with these crackers! My brother’s favorite flavor combination is dill with lemon vinaigrette and sea salt but there’s many other combinations to be had. Another favorite is rosemary and orange or thyme and lemon. I try to use fresh herbs but the dried often pack more punch so if using fresh, double or triple the amount of herbs. I’ve also experimented with adding in a little cheese powder but I found that is was both unnecessary with the einkorn flour and often caused the crackers to burn a little faster than usual. Be creative and have fun, these crackers provide a great base for you to experiment with!
Sourdough Discard Crackers Recipe
113 grams Einkorn or Whole Wheat flour (1 cup)
1/2 teaspoon kosher salt
248 grams sourdough discard (1 cup)
1/2 tablespoon dried herbs of choice (up to 2 tablespoons for fresh herbs)
57 grams olive oil (1/4 cup) (Can use butter)
Additional olive oil and kosher salt to finish
Mix together all ingredients to make a smooth, non-sticky, cohesive dough. May have streaks if using olive oil, that’s okay!
Divide in half, put onto parchment-lined baking sheets and let rest at room temp up to an hour.
Preheat oven to 350F.
Flour a rolling pin, the dough, and the parchment that it’s resting on. Roll out to 1/16 of an inch. Paint lightly with olive oil and sprinkle salt onto the dough. Cut into 1 inch squares with a pizza cutter or a knife.
Prick each cracker with the tines of a fork before putting it in the oven.
Bake for 25 minutes. Halfway through, reverse the placement of the pans in the oven so that the top goes on the bottom and the crackers that were closest to the oven door are now closer to the inner wall of the oven.
Remove once baked and let cool on a wire rack. Once cool, eat and enjoy or store in an airtight container. For full flavor, they last no longer than a week out in the open but if you’re okay with a lil less flavor, they’re good for up to two weeks.
These popovers are a treat and not particularly difficult to make. This is one of many sourdough discard recipes that I have in my book because of the discard constantly produced by my sourdough mother, Sarah. During the summer, I’ve been working on a remote research internship and I have 7am calls twice a month which is awful even for a morning person. I motivated myself to wake up on time for the meeting this past week by promising myself that I could make these lovely popovers! The longest part of the recipe is the actual baking time; the ingredients take no time at all to combine. The recipe does require a little bit of planning as the popover molds (or muffins tins if you’re not willing to buy another baking pan like me!) need to heat up in the oven as it heats up in order to create the giant puff in these popovers.
This recipe is from King Arthur’s Flour which has a wonderful collection of recipes for sourdough discard. These are a really yummy way to combine both protein (from the eggs) and carbs in a meal and they are a favorite of my parents. I make popovers in my muffin tins because I don’t have a popover tin and I actually find the size from the muffin tins to be more satisfying to eat.
These popovers are also sweet because of the cinnamon-sugar glaze on top. I used to make savory popovers using cheese powder and fresh herbs with the occasional bacon bit but found that all of those additions retarded the growth in the oven. The savory additions also often sank to the bottom of the tin and burned which was not pleasant to eat. Also, the King Arthur site calls for these to be eaten immediately but I find that while they do deflate a little after the first day, they are still good to eat for several days as long as they are stored in an airtight container at room temperature.
Sourdough Discard Popover Recipe
227 grams 2% milk (1 cup)
3 large eggs
113 grams discard starter, unfed (1/2 cup)
3/4 teaspoon kosher salt
120 grams All-Purpose flour (1 cup)
35 grams granulated sugar (1/4 cup)
2-2 1/2 teaspoon cinnamon (This is a personal preference, I err on the side of 2 1/2 tsp because I like a LOT of cinnamon)
2-3 tablespoons unsalted butter (I use Kerrygold or various local brands that make butter in the European style)
Preheat oven to 450F with muffin or popover tins inside.
Warm milk in the microwave for about a minute or until slightly warm to touch. You can use a saucepan on the stove, I don’t in order to limit the amount of dishes I produce.
Combine warm milk with eggs, starter discard, and salt. Mix with a whisk, you may have to beat it vigorously if you have a thicker discard.
Mix in flour. It’s okay if you have lumps, you don’t need to try and beat them all out because it’s difficult to do.
Remove hot tins from the oven and spray with nonstick spray (baking or cooking works fine). Fill cups all the way for a muffin tin or about 3/4s of the way for popover tins. Make sure you alternate cups if using a muffin tin because the popovers expand a LOT.
Bake at 450F for 15 minutes then lower the oven temperature to 375F and bake for 15-20 minutes or until popovers are golden brown. (I’ve found that 20 minutes at 375 cause my popovers to burn.)
While popovers are in the oven, mix together sugar and cinnamon. Melt butter into liquid.
Remove popovers from the tins and coat with butter then roll in cinnamon-sugar. Once topped, serve immediately or let cool and place into an airtight container. For best taste, eat the same day.