Got sourdough discard? Don’t toss it! Learn how to use, store, and create incredible sourdough discard recipes at home without the waste.
Let’s clear up the confusion around sourdough discard: what it is, why we have it, and how it effects sourdough bread. I’ve been baking sourdough for over 13 years, and here’s what’s crucial to remember: take care of your sourdough starter and it will take care of you.
In this post, I’ve outlined everything you need to know about sourdough discard including a collection of my best sourdough discard recipes (plus more in my bestselling book: Artisan Sourdough Made Simple).
Sourdough Discard: What Is it?
Sourdough “discard” is the portion of starter you remove before feeding what’s left in the jar with fresh flour and water. This routine technique keeps your starter healthy and manageable.
What’s The Point? And Why?
- Balance acidity: (think sour vs. fruity, sweet smell). Discarding so regularly will optimize the taste, texture and rise of your sourdough bread.
- Control growth: If you don’t discard, your starter will grow out control and you’ll have too much- you’ll never use it.
- Reduce waste: Avoids having too much starter that you can’t use.
- Maintain health: Keeps your starter strong and active for better bread rise.
Where Does The Discard Go? Do You Throw It Away?
While name “discard” implies throwing it away, you don’t have to. Only toss discard if it’s moldy, discolored, or smells off. Otherwise, it’s perfectly fine and useful for baking. Use your judgement.
Here’s an example:
Let’s say you have about 1 cup of sourdough discard ready for pancakes, but life gets in the way and you stash it in the fridge instead. Two weeks later, you remember it and want to use it—but now it has a dark liquid on top and smells off, like gym socks. If your discard looks or smells like this, it’s best not to use it.
Creative Uses for Sourdough Discard
Good-quality discard, let’s say from recently fed and collapsed starter, can be used to make a variety of sourdough discard recipes from sweet to savory and everything in between. A few ideas below:
How to Store Sourdough Discard for Best Results
- In the Fridge: collect and save your sourdough discard in the fridge. Store it in a sealed, airtight jar. This method is great for those who bake several times a week but cannot commit to using the discard right away. It should keep for about a week or so.
- In the Freezer: store discard in the freezer for prolonged use (I don’t do this). In my experience, you tend to forget it about unless you’re really organized! But nevertheless, the discard can be frozen in a small container and defrosted overnight in the fridge. In the freezer, it should last a few months.
- At Room Temperature (70 F): Store in an airtight jar for 1-2 days, on the counter. Beyond that timeframe, it won’t go bad necessarily; the discard will become more acidic as time goes on especially in warm weather (not ideal for sweet recipes).
Can Sourdough Discard Be Used To Make A New Starter?
Yes: the amount you “discard” or pour off from an established starter can be fed in a separate bowl to create a new sourdough starter or levain.
What Is A Levain?
Veering slightly off the topic of discard, but good to know…
Oftentimes, the terms sourdough starter and levain are used interchangeably. They’re slightly different. A levain is an offshoot of your main sourdough starter. For example, if you pour some sourdough starter into a separate bowl and feed it with rye flour, you’ve just created a levain. Your original jar of sourdough starter (the mother) fed exclusively with white flour, remains untouched. What’s the benefit of this technique? Portion control, flour control, and flavor building.
How to Reduce Sourdough Discard Waste
Interestingly enough, many bakers actually have zero interest in sourdough discard recipes. It all boils down to what’s practical for the baker. Timing? Waste? Don’t like pancakes?
Here are a few tips to consider: Keep a smaller-sized starter to begin with. This way, you’ll discard less and use only what you need. Or, keep a “mother” starter as mentioned in the section above. Alternatively, throw some in a jar (I use this one) and share some with a friend!
Final Thoughts:
Whether you’re trying new recipes, sharing with fellow bakers, or passing on it altogether, understanding sourdough discard is the key to its versatility and sustainability. Have your own tips? Share them below!
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Sourdough Discard Recipes 101: Best Sourdough Breakfast Pancakes
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: (10x) 6-inch pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Description
An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you! This is the most popular sourdough discard recipe on my blog.
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all purpose flour, spooned and leveled
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
Wet Ingredients
- 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
To Serve
- Pure maple syrup
- Fresh berries
- Powdered sugar
Instructions
Overnight Preparation:
For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.
For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.
Same Day Preparation:
Preheat your oven to 250 F.
In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.
In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.
Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.
To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.
Comments
Barbara Kerr says
yo says
You are welcome. Thank you for sharing your thoughts.
Nicole Burrows says
I am new to sourdough and mine has taken off, I have some discard I wish to use but I am wondering if you can use the discard in recipes that states to use starter and would you use the same amount of discard as you would starter. I am having a hard time finding the answer to that question.
Thanks in advance for the answer
Nicole
Rose says
Ouida Dickerson says
Can I substitute almond flour in making the discard pancakes?
Thanks and have a blessed day!!
donna howson says
hi i have only made one loaf of bread yummo, but now starter wont pass the float test, bubbly and nearly doubled in size, but still wont pass the float test
I have been putting in warmest room in the house 21 degrees about some times 16 degrees feeding daily since i have made my first loaf. looked like it was ready today bubbly etc wont pass float test? do i need to keep checking etc float test or over thinking? cant wait to try discard recipes i hate throwing it out!
thanks
Donna
Wendy says
The best sourdough starter recipe I have ever used. I’m rehydrating dried starter of mine but started another just to try your recipe. The starter took off having bubbles the first day and ready on day four. Love your more relaxed attitude to it. Wonder if stress retards starter growth 😊
Jamie says
Made pancakes from this recipe this mornin only modification is I addended 1 tsp vanilla. They were delicious light and fluffy! Great recipe and great blog post.
Thankyou
Dan says
Recipe came out great. I swapped in the whey from my yogurt making for the milk. Makes a huge batch of pancakes, I think I got 14 4″ pancakes out of this recipe. Tossed most of them in the freezer for next weekend.
Frank says
How long can I keep the pancake batter in the fridge?
Lindsay says
I’ve done multiple attempts at starters and have failed – could be due to a lack of patience – but I seem to run into the same problem. Right around day 4 and beyond, my starter remains flat and a bit watery throughout, never returning to the bubbles and growth I see around day 2 prior to my first feed. I’m doing 1:1:1 ratio with 60g of starter, flour, water. It is stored in my home on the counter ~72 degrees. I’ve gone 3+ weeks without any growth despite daily proportionate feeds, what could be the problem?
Dan says
At 72 degrees, the culture in a 1:1:1 starter will burn through the new flour in just a few hours. By day 4 you’ve got more yeast and bacteria competing for the same amount of food.
When you get to day 3 or 4 try bumping it up to a 1:2:2 and then a few days later to a 1:3:3. When I prep my starter for a bake, I feed it twice a day at 1:5:5 and in the summer when my kitchen is 72 degrees, it peaks in 7 or 8 hours.
Also, if you’re using AP flour, swap to whole wheat instead. If you can blend whole wheat and rye (or spelt, or buckwheat, etc) even better.
Erin says
Hi! I just finished making my first starter and am ready to start a recipe. Above it says 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly). I’ve fed mine using 100% hydration so I just need 1 cup of the discard and it can be unfed? Thanks!!
Linda Caponigro says
can you use wheat flour for the pancake discard recipe?
Amy says
I use spelt flour myself, and we love it.
Judy says
How can I have a cup of discard if I begin with only 3/4 cup of sourdough starter? Does it more than double overnight?
Gina Benson says
Hello!
I’m sorry if this question has been asked before, but should I weigh out 240 g of sourdough discard or should I just fill a 1 cup measuring cup?
Leah says
Does any sugar have to be added for the pancake recipe? Can I omit all kinds of sugar and this still work to make pancakes? Thanks!
Emilie Raffa says
Leah, you are more than welcome to omit the sugar if you prefer. The recipe will still work! The sugar doesn’t make the pancakes sweet; it adds depth of flavor in a very subtle way.
Leah says
Great, thank for taking the time to answer my question! We don’t use sugar for my daughter so I wanted to make sure they would still rise. They tasted delicious without the sugar so thanks!
Emilie Raffa says
Excellent! So great to hear :)
Aaron C says
Hello! Could I double or even quadruple this recipe to make a larger starter? Or would I have to start small and keep adding until it grows? Thanks
Brittany says
Hello,
I noticed in the second picture, below the blueberry cake, that is appears to be zucchini in the bread, but I don’t find a zucchini recipe any place. Is this adaptation? With zucchini season around the corner I would love to have this recipe if possible.
Thank you so much,
Brittany
Emilie Raffa says
Hi Brittany! Here’s the link to my Sourdough Zucchini Bread recipe (click here). I’ve updated the post to include it too! Enjoy. It’s a good one :)
Sue says
Very helpful explanation but I haven’t yet cooked it … I lobe your artisan book !
Thank you
Emilie Raffa says
Thank you so much, Sue! Happy baking!
Meredith Anne Lang says
Hi! How much discard should I use to make a new starter?
Emilie Raffa says
Hi Meredith! You can use any amount you’d like. Just feed it with equal parts flour and water by weight. So for example, if you have 30 g of sourdough discard, feed it with 30 g flour and 30 g water to get it going.
Mini says
The explanation is very useful and I have started my starter :) Thank you
If you can have a video of discarding and feeding, it will help beginners like me.
Esther says
These are the best sourdough discard pancakes I’ve ever made! So soft and fluffy!
Jenny says
If I am just starting my sourdough starter, can I use the discard immediately after the first discard portion or do I have to wait after a couple discards before using it in a recipe?
Emilie Raffa says
Hi Jenny! I would wait. Typically, when first making a starter, the discard is not the best quality (it’s very acidic, discolored etc). I would wait until your starter is fully established for better results. You don’t want to rush upfront to be disappointed later.
Louise Wynn says
Can I just make the starter with white flour if no whole wheat is available?
Emilie Raffa says
Absolutely! Bread flour or ap flour works. Just make sure it’s unbleached for best results.
heather clark says
I am super confused, so isn’t the discard and the starter the exact same thing? Your just separating it so why can’t you make bread with it or use it without having to use baking soda or baking powder, isn’t this the purpose of making the fermented concoction ?
I can understand if you don’t use it that day and it might not be active, is that what your saying. I don’t get it.
Emilie Raffa says
Discard is a portion of your sourdough starter that is not used for baking. It’s usually not active, which is why it’s not used to make the bread dough rise; it’s not strong enough. However, instead of throwing it away, it can be used in conjunction with baking soda or baking powder. Not all sourdough discard recipes have to be fermented. The idea is to repurpose the discard instead of wasting it.
Kunaal says
I agree with Heather–I’m still somewhat confused. You’ve said that the difference is that the discard is a portion of the starter that is not used for baking. What I’m confused about is, how is this any different than the starter? When I discard, am I not just discarding a fixed amount of the starter itself? So if the starter is active, why is the arbitrary portion of it that I am discarding suddenly not active? Unless… Is there a *specific* portion of the starter that I am supposed to be discarding? Not a specific *amount*, but am I supposed to be only discarding from the top rather than the bottom, for example? Am I supposed to be targeting certain spots specifically for discard, and that is what makes the discard qualitatively different from the remaining starter? If that’s not the case, then I’m still struggling to understand how a discard would be any less active, or materially different in any way, than the remaining starter, simply because I removed it… I have a sneaking suspicion that I missed something important. Please help!
Caila says
I think that when you are about to feed the discard, the starter is not as active because you haven’t fed it yet. So none of it is active.
Emilie Raffa says
Hi Caila! Yes: this is correct. Thank you :)
Katie says
Really delicious pancakes! And your artisan sourdough recipe comes out wonderful every time I make it, which is about once a week. Thanks so much for such thorough instructions and explanations.
Deborah says
This is my first time looking into making sourdough bread and I was very pleased with how understandable and informative your instructions and information about the starter was. I do have a question though how do you make a starter with stronger flavor my husband and I really enjoy a very strong sourdough flavor and very few in the markets or farmers market now days are as flavorful and strong . Most of the sourdough bread we buy seems to have a very mild flavor or no flavor at all air be on the dry side😬
Emilie Raffa says
Hi Deborah! You are very welcome. Strong sourdough flavor comes from a variety of factors. The acidity level and texture of your sourdough starter is one of them, so let’s start there. My recommendation is to try maintaining a thicker starter, (just decrease your water in your feedings) and/or adding a touch of whole grain flour to your feeding mix. It doesn’t have to be a full on 100% whole grain starter; just add a tbsp. or two for enhancement. This creates a more acidic environment which in turn, yields a stronger flavor. But keep in mind, you’ll need to analyze the bread dough recipe you’re following as well. Time, temperature and method effect the fermentation which also contribute to flavor. Hope this helps!
Jennifer says
I just started my sour dough journey and made the overnight pancake batter with my first “discard”. They were absolutely delicious! They were also the most beautiful pancakes ever! This recipe is a keeper!
Julie Small says
I have made both versions of the pancakes. The overnight mixture was definitely a big hit with my daughter and grandchildren. They were lovely and fluffy and went well with Strawberries, Blueberries, and cream. More in the fridge awaiting cooking tomorrow and I know who will want them. Purchased your book which has easy to follow recipes and great photos.
Karen Savard says
Excellent information and easy to follow directions. Thank you for your wonderful recipes and expert advise. Karen
Whitney says
I hate throwing away discard and this pancake recipe is perfect. Super simple, uses up a lot of discard, and makes the best fluffy pancakes. This is definitely now my go-to recipe. For anyone who can’t do dairy, I used oat milk and Earth Balance and they were still amazing.
Maria Shumanova says
Hi Emilie,
I have question about hydration and discard. I am feeding my starter this way: 25 gr starter : 100 gr flour : 70 +/- water. This means that my starter is with 70 % hydration. Is is suitable to use this kind of starter discard for recipes calling for 100% hydration discard? Should I change something? Thank you for your time, commitment and inspiration!
Most kind regards,
Maria
Shari says
This has been a very informative post. It makes the sourdough starter process easy to understand. Thank you!!
Sharon says
I’m on my 6th day with my starter, it is bubbling away but not growing. It smells like it should, but is watery.This is my 3rd try. I am just about ready to quit. I have followed you recipe to a T. What am I doing wrong
Lucy says
Hey Sharon!
The growth of your starter depends on various factors for example the temperature of the room you keep it in or the type of flour you used. And since your starter is a living thing, it’s not comparable to other people’s starters.
I’ve done about five starters and noticed that sometimes it doubled in size in two days and sometimes it took several weeks! That also depends on the season (because the room temperature differs depending on what season it is I believe).
So don’t worry if you can’t see any growth after day six. Keep feeding it and you’ll see some growth sooner or later.
I hope my comment was helpful. Please let me know if you have any more questions :))
Have a great Sunday! Lucy
Nicole says
I have a general discard question, is it normal for things to come out with a slightly more chewy texture because of the sourdough? I have made naan and waffles now and although it tastes great and looks well cooked, they seem slightly tougher and and more of a chew to them. Am I doing something wrong???
Emilie Raffa says
Hi Nicole! Yes. Sourdough does lend more of a chewy texture to baked goods (but not always). There are other factors to consider, including flour type and dough fermentation. Certain brands of high protein bread flour will make the dough more chewy and tough, and if the dough is not fermented properly (gluten under or over developed), the texture will change as well. These two factors work hand in hand. You might want to try a different brand of flour for comparison.
Claudette says
Emilie,
Thank you for these wonderful fluffy discard sourdough pancakes. I have been trying to use my discards but failed every sourdough recipe, at least my expectations for great food . This was such a success! My husband really enjoyed them so much that I have made a second batch, baked them & refrigerated them for tomorrow’s breakfast. Next time I will do the overnight pancakes.
Can’t wait to try more of your recipes.
Marion WEST says
I want to use buttermilk instead of milk in the pancake recipe. How would the baking soda and baking powder measurements change?
Emilie Raffa says
Hi Marion! You know, to be honest, that’s a good question. I haven’t tried it. I do know however, that some bakers here just did an even swap without making any changes.
Ruby says
If I wanted to make starter for a friend, with my discard would I then feed it as if its ‘day 1’ in your making a starter post?
Emilie Raffa says
Hi Ruby! No. Since the discard is already “established” the feeding ratio would be slightly different. Use the 1:1:1 ratio. For example, if you’re giving away 40 g of discard, feed it with 40 g of flour + 40 g of water. You can always scale the initial discard quantity up or down.
Arnette Reed says
Can discards be used to start new starter or do you just start feeding it right away to make new starter?
Emilie Raffa says
Arnette, this is a great question. You can do it both ways. Either feed the discard right away to create a new starter. Or, store the discard in the fridge and then feed it later on to create a new starter.
Tami Cooper says
Hi, Im a missionary in Belize and I am wondering why there is no sourdough here? People are really struggling this year from Covid. Is it possible to make it quicker if it is warm and humid ? Anyways I started my first today and am wondering if I should still wait 48 before 1st feeding ? Also, I make it for the 7 days following your instructions. Does that mean it’s ready to share? are the book recipes on line?
Emilie Raffa says
That’s a great question, Tami. I don’t know, but you should start a trend! ;)
The nature of sourdough shouldn’t be rushed. It’s slow fermented bread. However, the warmer it is, the faster your dough will rise.
Regarding your starter: follow the directions exactly as written for best results. By day 7, if it’s active you can share it. If not, it’s ok (and totally normal). Sometimes it takes up to two weeks or more for a homemade starter to become active.
Some of my book recipes are online! But I try to publish new ones on the blog for variety, to avoid redundancy for those who have purchased the book.
Ilene L says
Must say this is the easiest, and most consistently delicious sourdough pancake recipe (and I say this based on trying many other recipes over the last several months). Don’t understand why others have several more steps and come out “not fluffy”! Anyway, thx, this one’s a keeper!
Emilie Raffa says
Ahh… love to hear this! Thanks SO much. Glad you liked them. :)
Kat says
Good Morning I love your book and have made many recipes. They are amazing. We are having the thick and fluffy pancakes this morning. I have a questions. Sometimes the weight in grams does not equal the measurements; for example 1 1/2 leveled cups of King Arthur AP flour weighed in at 152 grams. Which measurement is more important in your recipes? I decided to go with the weight and added more to equal the 190 g called for in your recipe. Curious your thoughts. This happens a lot with spices particularly salt, and cinnamon. We are in Minnesota- wondering if that makes a difference?
Thank you! Your Cinnamon Raisin Swirl recipe is one of our family favorites. Going in the oven this morning.
Kat
Emilie Raffa says
Hi Kat! Great question. Please see my thoughts below!
The grams to volume conversion is not equivalent. It’s only approximate. With specifics to flour, we all measure differently.
For example, some might pack it down in the measuring cup, whereas others lightly spoon and level the flour. This makes a big difference. If you weighed these two examples, respectively, you’d get different amounts in grams. Not to mention, measuring cups vary in size too.
To streamline these variations, bakers typically follow a standard weight/volume conversion chart. The standard weight for 1 cup of flour is 120- 130 g.
When in doubt, especially in bread baking, go by weight. It’s more accurate and you’ll get better results.
Karla says
Do I use the discard firm the 3rd day or wait until the 7th day?!!
Emilie Raffa says
Karla, I typically do not recommend using the discard from starters that are not quite active yet. Oftentimes, it’s not in good condition (however there are always exceptions). In your case, for best results, I’d just wait until your starter is active (either on day 7 or beyond).
Sabrina says
thank you for so much discard inspiration! Makes me want to make some sourdough dough just for the discard
Sue says
My favorite was to use the discard is to add seasonings like thyme and rosemary and then fry a pancake size in PAM. No added flour or eggs. Just seasoned discard. These can then be frozen. I love the slightly sour flavor.
And thank you for “Artisan Sourdough Made Simple.” The directions are so clear and easy to understand.
Emilie Raffa says
Ooo, this sounds so good. And I’ve heard of this kind of savory pancake before (although the recipe in my head uses scallions, too!). I love that they can be frozen. Yum. Thanks for sharing, Sue!
Marie says
Hello, I have tried the sourdough discard cracker recipe from your book, and the crackers tasted great when they were fresh out of the oven. But the ones I stored in a container were stale (not crisp) the next day. Maybe the Ohio weather is too humid . Is there any way to prevent this ?
Emilie Raffa says
Hi Marie! Humid weather will definitely effect the texture of the crackers. And if they’re still slightly soft when they go into the container, they’ll just get stale. Next time, give them more time to cool on the sheet pan (they will continue to crisp) to be on the safe side.
Deborah Mas says
Emilie, can the dough for these crackers be frozen as you would pie crust or cookie dough?
Emilie Raffa says
Absolutely. Defrost overnight in the fridge.
Nicola says
I wonder if it would help to put some white rice in the container (wrapped in some cheesecloth or something) as well as the crackers. If it works for salt and wet cellphones, it should absorb the humidity in the crackers too, I would think.
Or you could try what I did with some saltines that were stale, out of a fresh new package: I put them in the toaster oven on the lowest setting. That got the saltines as crispy as they should be.
Marlene Blevins says
Love this post Emilie! I use your Fluffy Sourdough Pancake recipe all the time, adding walnuts or pecans sometimes. When I make it for just my husband and me, I freeze the leftovers on a cookie sheet, then store them in a zipper freezer bag until needed. They warm up so nicely in the microwave oven, taste just freshly made. Other times I defrost them slightly, toast to a golden crisp and use as the bread in an egg and cheese open face sandwich. Next grocery trip, I’m getting some blueberries so I can try the Blueberry Crumb Cake Bars! Thank you for sharing all your expertise and knowledge with us, I use your book often in my sourdough baking!
Emilie Raffa says
Marlene, I’m so glad you’ve found it helpful. And your tips- love it! The idea of adding walnuts to these pancakes sounds really delicious and your egg sandwich is GENIUS. Thanks so much!
Rachel says
Super informative post!!! You make everything so clear. I do hate to waste the discard but never quite knew exactly what it was. It’s good know that it can be saved for a bit. I like the idea of saving some and giving to a friend. Thank you for your recipes. We want more!
Kylee says
Thank you for your recipes and your Cookbook. It was recommended to me earlier in the year and now I have a very healthy starter “Louy Grace”, I make Sourdough daily and use my discard. We love the Spelt Sesame Crackers, Cheese Thyme Crackers and the Yoghurt Skillet Flatbreads are a must. The Flatbreads make fantastic pizza bases and I love them with fennel seeds or cumin seeds and cooked with a little ghee and use lactose free yoghurt.
I look forward to trying the sweeter discard recipes.
For years I have not eaten bread due to incredible discomfort. I have now been diagnosed with IBS and am on a Low FODMAP food plan… and I can eat wheat Sourdough due to the fermentation process. It’s the fructan in wheat I cannot tolerate… so anyrate I am SO incredibly happy I can now eat Bread and unbeknown to you, you have been a big part of my journey. So again Thankyou for all your efforts. I appreciate very much. Kylee xxx
Emilie Raffa says
Kylee, ahhh this makes me so happy! Thank you so much for your kind words. Sourdough is honestly life changing. Enjoy the journey :) xx
Sue C says
So funny that this is your post today. I just posted my recipe for sourdough discard donuts with “black and white” cookie ganache. They are amazing! Hope you get a chance to check it out and tell me what you think! @want.and.knead
Live your recipes!
Emilie Raffa says
Sue, they look SO MUCH better than mine. Yum! My kids would’ve loved them. How did you like the buttermilk/sourdough texture?