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Funfetti Sourdough Bread with Cream Cheese Frosting Swirl

This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert loaf filled with colorful sprinkles and swirled with sweet cream cheese frosting.

Slices of funfetti sourdough bread on a wooden cutting board.

Happy birthday to me? Well... not quite yet.

My birthday isn't until April, but this funfetti sourdough bread is without a doubt going to be my new go-to birthday dessert (I'm not much of a cake girl).

I actually bought these rainbow sprinkles planning to make mini muffins. But I got so excited I ended up adding them to this bread and a focaccia. I spent an entire week baking all things funfetti sourdough, and it was such a blast!

To make this loaf extra special, it’s not only packed with sprinkles but also swirled with a sweet cream cheese filling. It really tastes like a frosted birthday cake in bread form.

Soft, sweet, and perfect for celebrating, I hope you give this one a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use sourdough discard that’s 1–2 days old.
  • Sprinkles- Use multicolored sprinkles to give the bread that classic funfetti birthday cake look.
  • Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
  • Water- Use water around 80–90°F to help encourage fermentation.
  • Whole Milk- Adds richness and tenderness to the crumb. You can substitute more water if needed.
  • Granulated Sugar- Lightly sweetens the dough without making it overly sweet. You can omit it if preferred.
  • Sweetened Cream Cheese- A simple mixture of softened cream cheese, powdered sugar, and vanilla extract that tastes like cake frosting.
  • Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
The ingredients to make sourdough funfetti bread. Each ingredient is labeled with text. They include active sourdough starter, cream cheese, water, sugar, sprinkles, whole milk, salt, powdered sugar, and bread flour.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale helps you get the hydration just right and gives you consistent results every time.
  • Start with an active starter. Your starter should be bubbly and recently fed so the dough rises well. You can also use sourdough discard that’s just 1–2 days old.
  • Don't overhandle the dough. Once you add the sprinkles, handle gently. The more you work the dough, the more the colors can bleed.
  • Watch the dough, not the clock. Be patient and let it bulk ferment until it looks puffy and roughly doubled in size. Timing will vary depending on your kitchen temperature.
  • Chill the cream cheese filling. After mixing, refrigerate the filling so it’s easier to dollop and stays in place inside the dough.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb and cream cheese can fully set before cutting.

How to Make Funfetti Sourdough Bread

Want to bake sourdough that tastes like birthday cake? Follow these step-by-step instructions with photos. Full details are in the recipe card below.

Step 1: Feed starter. Make sure your starter is bubbly and active before mixing.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm water, milk, starter, and sugar. Add flour and salt and mix until a cohesive dough forms. Cover and rest 20 minutes.

Active sourdough starter, water, milk, and sugar whisked together in a stainless steel bowl.
Sourdough bread dough being mixed by hand in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, spaced 15 minutes apart, adding the sprinkles during the first set. (A little color bleeding is normal!)

Sprinkles being folded into sourdough bread dough.
Funfetti sourdough bread dough being stretched and folded in a bowl.
Sprinkles being added to sourdough bread dough.

Step 4: Bulk fermentation. Cover and let the dough rise until doubled in size.

Sourdough funfetti bread dough in a straight-sided container before bulk fermentation.
Sourdough funfetti bread dough in a straight-sided container after bulk fermentation.

Step 5: Make cream cheese filling. Mix softened cream cheese, powdered sugar, and vanilla until smooth. Chill until ready to use.

Softened cream cheese and powdered sugar being mixed together in a small glass bowl.

Step 6: Shape. Stretch the dough into a rectangle, dollop most of the cream cheese over the surface, fold like a letter while layering in the remaining filling, then shape into a tight ball.

Dollops of sweetened cream cheese being added to the funfetti sourdough dough during shaping.
Funfetti sourdough bread dough being shaped on a counter with sweetened cream cheese being folded in.
Funfetti sourdough bread dough being shaped by hand into a ball on a counter.

Step 7: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Funfetti sourdough bread in an oval proofing basket before cold proofing overnight.
Funfetti sourdough bread in an oval proofing basket after cold proofing overnight.

Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

Funfetti sourdough bread dough being scored with a lame on a piece of parchment paper.
A baked loaf of funfetti sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your funfetti birthday cake sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds, adding the sprinkles during the first set.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough, adding the cream cheese filling.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.

How to Store

Store funfetti sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

A whole loaf of funfetti sourdough bread with cream cheese frosting on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of funfetti sourdough bread on a wooden cutting board.
Print Pin Save

Funfetti Sourdough Bread with Cream Cheese Swirl

This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert filled with colorful sprinkles and swirled with sweet cream cheese frosting.
Course Bread, Dessert
Cuisine American
Prep Time 1 day 10 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 12 hours 45 minutes
Servings 12 slices
Calories 310kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (240 grams) water 80-90℉
  • ½ cup (120 grams) whole milk
  • ½ cup (100 grams) active sourdough starter or sourdough discard that’s no more than 2 days old
  • ¼ cup (50 grams) granulated sugar
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
  • ½ cup (100 grams) sprinkles
  • 8 ounces (227 grams) cream cheese softened
  • ½ cup (50 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active.
  • In a large bowl, whisk together the warm water, whole milk, active starter, and sugar until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover and let rest for 20 minutes.
    1 cup (240 grams) water, ½ cup (120 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After resting, perform your first set of stretch and folds while adding the sprinkles. Lightly wet your hands. Sprinkle about ¼ of the sprinkles over the dough. Grab one edge, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat, adding another ¼ of the sprinkles each turn. Continue until all the sprinkles are incorporated and all four sides have been stretched and folded. Gather the dough into a ball, place seam side down, cover, and rest 15 minutes. Repeat the stretch and fold process every 15 minutes for a total of 4 sets. Don’t worry if the sprinkles bleed slightly — that’s completely normal.
    ½ cup (100 grams) sprinkles
  • Cover the dough and let it rise until doubled in size. This can take anywhere from 4–12+ hours depending on your starter and kitchen temperature. Using a straight-sided container makes it easier to track the rise.
  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Cover and refrigerate until ready to use.
    8 ounces (227 grams) cream cheese, ½ cup (50 grams) powdered sugar, 1 teaspoon vanilla extract
  • Once the dough has doubled, gently turn it out onto a lightly floured surface and stretch it into a large rectangle. Dollop about ¾ of the cream cheese mixture evenly over the surface. Fold one short end toward the center. Add half of the remaining cream cheese over that folded section. Fold the other short end over it (like folding a letter) and spread the remaining cream cheese on top. Fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and gently shape it into a tight ball by pulling it toward you against the counter.
  • Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. To prevent the bottom from getting too dark (the sugar can make it brown faster), you can double up on the parchment paper or place a baking sheet on the shelf below the Dutch oven. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Want more funfetti fun? Check out my sourdough funfetti focaccia recipe!

Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 407mg | Potassium: 72mg | Fiber: 1g | Sugar: 13.5g | Calcium: 21mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Same Day Sourdough Bread (No Overnight Wait)

This Same Day Sourdough Bread is made with more active starter and fermented in a warm spot so you can mix the dough in the morning and bake it by dinner. It’s an easy way to get crusty, homemade sourdough without the overnight wait.

A whole loaf of same day sourdough bread on a wooden cutting board.

I had so much fun experimenting with this one.

I recently met up with an old friend for lunch, and she ended up giving me her Brod & Taylor Folding Proofer. And since it’s winter here in New England (aka sourdough-fermentation-struggle season), I’ve been putting it to good use.

Naturally, it got me thinking… how quickly could I actually make a loaf of sourdough bread?

Turns out? About 10 ½ hours.

I set the proofer to 80°F, doubled the amount of active starter in the dough (from 100 grams to 200 grams), and used warm water to give fermentation a little boost. And honestly, I was so impressed with how it turned out.

No, it doesn’t have quite the same depth of flavor or ultra-soft crumb as an overnight cold-proofed loaf. But it’s still soft, crusty, and absolutely delicious. More than good enough for those days when you want (or need) fresh sourdough without the two-day wait.

And if you don’t have a bread proofer, don’t worry. Your oven with just the light on works well, too. Just use a thermometer to make sure it doesn’t get too warm.

If you’ve ever wished sourdough could fit into your day a little more easily, this recipe is for you.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. This recipe uses more starter than my basic sourdough loaf to help the dough rise within one day.
  • Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
  • Water- Use water around 80–90°F to encourage faster fermentation.
  • Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
The ingredients to make same day sourdough bread. Each ingredient is labeled with text. They include bread flour, active sourdough starter, warm water, and salt.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures accurate hydration and consistent results every time.
  • Start with an active starter. A bubbly, well-fed starter gives the dough the strength it needs to rise well in a shorter timeline. For an even more vigorous rise, try feeding your starter with whole wheat flour.
  • Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
  • Watch the dough, not the clock. Let the dough bulk ferment until it looks puffy and roughly doubled in size.
  • Let it cool before slicing. Rest the loaf for at least 1 hour so the crumb can set.
  • Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.

How to Make Same Day Sourdough Bread

Learn how to make sourdough bread in just one day with these step-by-step instructions. Full details are in the recipe card below.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active. A strong starter is key for a same-day rise.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm water and active starter. Add bread flour and salt, then mix until a cohesive dough forms and no dry flour remains. Cover and rest for 15 minutes.

Sourdough starter and water whisked together in a stainless steel bowl.
Same day sourdough bread dough mixed together in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Two hands stretching one edge of the dough up and out of a bowl.
Two hands folding one edge of the dough over itself in a bowl.
Same day sourdough bread dough in a bowl after being stretched and folded.

Step 4: Bulk fermentation. Cover and let the dough rise in a warm spot (78–80℉) until doubled in size. A bread proofer or oven with just the light on work well.

The dough in a straight-sided container before fermenting.
The dough in a straight-sided container after fermenting.

Step 5: Shape. Turn the dough onto a lightly floured surface. Gently stretch into a rectangle, then fold all 4 sides towards the center. Shape into a tight ball by gently pulling it toward you on the counter.

Two hands shaping the dough by folding it over itself.
Two hands shaping the dough by folding all four edges towards the center.
A same day sourdough bread dough ball on a countertop.

Step 6: Proof. Place seam side up in a rice flour–dusted proofing basket. Cover and proof 1–2 hours, until puffy.

The dough in a banneton basket before proofing.
The dough in a banneton basket after proofing.

Step 7: Bake. Flip dough onto parchment, score the top, then carefully place into the hot Dutch oven with 2 ice cubes. Bake at 450℉ for 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 1 hour before slicing.

Same day sourdough bread dough scored on a piece of parchment paper before baking.
A baked loaf of same day sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your same day sourdough bread. This is about how my day looked when I used my bread proofer set to 80°F for both my starter and bulk fermentation.

  • 6:00–9:00 AM: Feed sourdough starter, letting it become bubbly and active.
  • 9:00–9:30 AM: Mix dough.
  • 9:30–10:30 AM: Do stretch and folds.
  • 10:30 AM–3:00 PM (varies): Bulk fermentation (until doubled in size).
  • 3:00–3:30 PM: Shape the dough.
  • 3:30–4:30 PM (varies): Proof.
  • 4:30–5:15 PM: Bake at 450°F.
  • 5:15–6:15 PM: Cool before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.

How to Store

Store same day sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

Slices of same day sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

A whole loaf of same day sourdough bread on a wooden cutting board.
Print Pin Save

Same Day Sourdough Bread

This Same Day Sourdough Bread is made with more active starter and fermented in a warm spot so you can mix the dough in the morning and bake it by dinner. It’s an easy way to get crusty, homemade sourdough without the overnight wait.
Course Bread
Cuisine American
Prep Time 10 hours
Cook Time 45 minutes
Cool Time 1 hour
Total Time 11 hours 45 minutes
Servings 12 slices
Calories 165kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • 1 cup (200 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak. Because this is a same-day recipe, a strong starter is key to helping the dough rise quickly. If you’re using a bread proofer or have a consistently warm spot (78–80℉), your starter may be ready in as little as 3–4 hours.
  • In a large bowl, whisk together the warm water and active starter until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.
    1 ⅓ cups (330 grams) warm water, 1 cup (200 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After resting, perform your first set of stretch and folds. With lightly wet hands, grab one edge of the dough, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat. Continue until you’ve stretched and folded all four sides. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process every 15 minutes for a total of 4 sets.
  • After the final set, cover the dough and let it bulk ferment in a warm spot (78–80℉) until doubled in size. This can take several hours depending on the strength of your starter and the temperature of your kitchen. A bread proofer works well, or you can place the dough in your oven with just the light on. Using a straight-sided container makes it easier to see when the dough has doubled.
  • Once doubled, gently turn the dough out onto a lightly floured counter and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like folding a letter. Repeat with the remaining two sides. Flip the dough seam side down and use your hands or a bench scraper to gently shape it into a tight ball by pulling it toward you against the counter.
  • Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket. Pinch the seam closed if needed. Cover and let it proof for 1–2 hours, or until it looks noticeably puffy and slightly risen.
    Rice flour
  • Preheat your oven to 450℉ with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven continue heating for an additional 30 minutes so it’s fully preheated.
  • Carefully flip the proofed dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife (for same-day dough, a single long slash works well). Remove the hot Dutch oven from the oven. Add 2 ice cubes to create steam, then carefully lower the dough into the pot. Cover with the lid and return it to the oven.
    2 ice cubes
  • Bake for 40 minutes with the lid on. Remove the lid and bake for an additional 5–10 minutes, or until the crust reaches your desired color.
  • Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.

Notes

  • Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
  • Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.
  • Storage: Store in an airtight container for up to 3 days at room temperature or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 32g | Protein: 6g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 335mg | Potassium: 56mg | Fiber: 1g | Calcium: 8.5mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Potato Rolls

These Sourdough Potato Rolls are extra soft and pillowy thanks to mashed potatoes and active starter. Perfect for burgers, egg sandwiches, or as an easy side.

Three sourdough potato rolls on a cutting board. Out of focus to the left of the rolls is a split potato roll with butter on a plate.

When I was developing my sourdough potato bread recipe, it felt only natural to turn that same dough into rolls, too. So, that’s exactly where these sourdough potato rolls came from.

They use the same potato-enriched dough, just shaped into soft, pillowy buns that bake up incredibly tender. Honestly, they’re tied with my sourdough brioche rolls for my favorites on the blog—and that’s saying something.

Mashed russet potatoes give these rolls a light, fluffy texture that stays soft for days, while the sourdough adds a subtle tang. Butter, milk, and sugar add richness and a touch of sweetness.

They’re perfect for burgers, sandwiches, and breakfast sliders, and they work just as well as a simple dinner side. Plus, they freeze beautifully for easy meals later on.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use 1–2 day old discard, but the dough may take longer to rise.
  • Russet Potato- High in starch, russets create the softest texture. Mash completely smooth to avoid lumps in the dough.
  • Whole Milk - Adds richness and tenderness. You can use lower-fat milk or even water, though the rolls may turn out slightly less tender.
  • Butter - Gives the potato rolls some flavor and contributes to the soft texture. Can substitute with a neutral oil like olive or avocado if needed.
  • Bread Flour- Gives structure, chew, and a good rise. All-purpose flour works, but the rolls may be a bit flatter.
  • Sugar- Adds subtle sweetness and helps feed the yeast. Reduce slightly if you prefer a less sweet roll.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make sourdough potato bread. Each ingredient is labeled with text. They include bread flour, russet potato, butter, sourdough starter, water, whole milk, sugar, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures consistent dough texture.
  • Start with an active starter. Bubbly, well-fed starter gives the dough strength to rise.
  • Mash the potatoes completely. Smooth potatoes keep the rolls light and fluffy with no lumps.
  • Cool the potato mixture before adding starter. Aim for 80–90°F so the yeast isn’t weakened.
  • Expect a slightly sticky dough. Potato starch adds moisture. Use flour lightly if needed.
  • Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled for the best texture.
  • Let the rolls cool completely. Rest at least 1 hour so the crumb sets and doesn’t turn gummy.

How to Make Sourdough Potato Rolls

Follow these step-by-step instructions with photos to bake these soft and fluffy sourdough potato rolls.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s active and bubbly.

An active sourdough starter in a glass mason jar.

Step 2: Cook and mash potatoes. Boil the cubed potato until very soft. Drain and mash until completely smooth.

Peeled and cubed potatoes submerged in water in a stainless steel pot.
Boiled potatoes mashed in a stainless steel pot.

Step 3: Make potato base. While warm, stir in the milk, butter, sugar, and salt until melted and combined. Let cool to warm (not hot), then mix in the sourdough starter.

Mashed potatoes mixed with milk, butter, salt, and sugar in a stainless steel pot.
Sourdough starter added to the mashed potato and milk mixture.

Step 4: Mix dough. Add the flour and mix until a sticky dough forms with no dry flour. Cover and rest for 20 minutes.

Sourdough potato bread dough in a stainless steel bowl.

Step 5: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

The dough being stretched upwards out of a stainless steel bowl by two hands.
The stretched dough being folded over itself in a stainless steel bowl by two hands.
The potato sourdough bread dough in a stainless steel bowl after being stretched and folded.

Step 6: Bulk fermentation. Cover and let the dough rise until bubbly and roughly doubled, about 4–12 hours.

Potato sourdough bread dough in a straight-sided container before bulk fermenting.
Potato sourdough bread dough in a straight-sided container after bulk fermenting.

Step 7: Shape. Turn dough onto a floured surface. Divide into 12 equal pieces (~88 g each). Shape into smooth balls, seam-side down, rolling slightly to build tension.

Cut pieces of sourdough potato roll dough on a counter.

Step 8: Proof. Butter a 9×13" pan and arrange rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and proof 3–4 hours at room temp.

Sourdough potato roll dough balls in a buttered aluminum baking pan before proofing.
Sourdough potato roll dough balls in a buttered aluminum baking pan after proofing.

Step 9: Bake. Preheat oven to 375°F. Bake 25–30 minutes until golden brown. Let rolls cool in the pan 10 minutes, then transfer to a wire rack for at least 1 hour before slicing.

Twelve baked sourdough potato rolls in an aluminum baking pan.

Baker's Timeline

Use this sample timeline to help plan out your sourdough potato rolls:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Boil & mash potatoes.
  • 8:30–9:00 AM: Mix dough.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape into rolls.
  • 6:30–8:30 PM (varies): Proof.
  • 8:30–9:00 PM: Bake at 375°F.
  • 9:00–10:00 PM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Keep your sourdough potato rolls in an airtight container at room temperature for up to 3 days.

For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven or toaster before serving.

Serving Suggestions

These sourdough potato rolls are perfect for BBQ pulled chicken sliders, turkey or beef burgers, classic deli sandwiches, or hearty egg breakfast sandwiches.

You can also use stale rolls to make sourdough stuffing, croutons, or breadcrumbs.

Two sourdough potato rolls on a plate. One is split in half with a pat of butter on each half. There are two rolls off to the left of the plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

Three sourdough potato rolls on a cutting board. Out of focus to the left of the rolls is a split potato roll with butter on a plate.
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Sourdough Potato Rolls

These Sourdough Potato Rolls are extra soft and pillowy thanks to mashed potatoes and active starter. Perfect for burgers, egg sandwiches, or as an easy side.
Course Bread
Cuisine American
Prep Time 18 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 19 hours 30 minutes
Servings 12 buns
Calories 220kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
  • 1 cup (240 grams) whole milk cold
  • 4 tablespoons (57 grams) unsalted butter cold
  • ¼ cup (50 grams) granulated sugar
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
  • ½ cup (100 grams) active sourdough starter
  • 3 ½ cups (420 grams) bread flour

Instructions

  • About 6–12 hours before mixing, feed your sourdough starter so it’s active, bubbly, and doubled in size.
  • Peel and cube the potato. Cover with cold water in a small saucepan, bring to a boil, and cook 10–15 minutes until very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.
    1 small (227 grams) russet potato
  • While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.
    1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
  • Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.
    3 ½ cups (420 grams) bread flour
  • Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
  • Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
  • Lightly flour your work surface and gently turn out the dough. Divide the dough into 12 equal-sized pieces (about 88 grams each). Shape each into a smooth ball by gathering the edges into the center, flipping seam-side down, and rolling on the counter to build tension. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
  • Lightly butter a 9×13" pan and arrange the rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and then proof 3–4 hours at room temperature.
  • Preheat oven to 375°F. Bake 25–30 minutes until golden brown.
  • All the rolls to rest in the pan for 10 minutes, then transfer to a wire rack to cool at least 1 hour before slicing.

Notes

  • Note: For slightly larger rolls, divide the dough into 9 pieces (about 118 g each) and bake in an 8×8-inch square pan.
  • Storage: Store rolls in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1roll | Calories: 220kcal | Carbohydrates: 37g | Protein: 6.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 13.5mg | Sodium: 377mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin C: 3.5mg | Calcium: 35mg | Iron: 2.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Freeze-Dried Strawberry Swirl Sourdough Bread

This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.

Three slices of strawberry sourdough bread on a wooden cutting board.

I’m so proud of how this one turned out!

The other day, I spotted some freeze-dried strawberries hiding in the back of my pantry and thought, “Hmm… could I make pink sourdough bread with these?” And since Valentine’s Day is right around the corner, I knew I had to try it.

After a quick little brainstorm, I was in the kitchen mixing up this beautiful freeze-dried strawberry swirl sourdough bread (try saying that three times fast!).

Here’s the trick: I made two half doughs. One is naturally pink from crushed freeze-dried strawberries, and the other has whole strawberry pieces folded in. Then I fermented and shaped them together to create a gorgeous swirled loaf with chewy strawberry bits in every bite.

Since the strawberries are freeze-dried (so no extra moisture to worry about), this is actually a super easy and fun sourdough inclusion for beginners looking to make something a little different.

I hope you give it a try! I think you’ll love how pretty it looks and how sweet and chewy each bite is.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure it’s bubbly and active before mixing. You can also use 1–2 day old sourdough discard, though the dough may take longer to rise.
  • Freeze-Dried Strawberries- I used 24 g total: 12 g crushed to color one dough pink, and 12 g left whole for the other dough. They hydrate in the dough and become soft and chewy when baked.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works, but the loaf may be slightly softer and flatter.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your preferred hydration.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 g per teaspoon). For Morton’s or table salt, use about half or weigh for accuracy.
The ingredients to make strawberry sourdough bread. Each ingredient is labeled with text. They include bread flour, salt, active sourdough starter, water, and freeze-dried strawberries.

Tips for Success

  • Use an active starter. Make sure it’s bubbly and well-fed for a strong rise.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Keep the doughs separate. For the pretty pink swirl, just place one dough on top of the other during bulk fermentation.
  • Be patient during bulk fermentation. Wait until the dough is puffy and roughly doubled for a light, open crumb.
  • Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Let the loaf rest 2–4 hours so the crumb sets and isn’t gummy.

How to Make Strawberry Sourdough Bread

Follow these simple steps and photos to make a beautiful pink sourdough bread studded with freeze-dried strawberries.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it’s active, bubbly, and ready to use.

A very bubbly and active whole wheat sourdough starter in a glass mason jar.

Step 2: Make pink dough. Mix the pink dough by combining water, starter, freeze-dried strawberry powder, flour, and salt.

Crushed freeze-dried strawberries whisked together with active sourdough starter and water in a stainless steel bowl.
Sourdough bread dough with freeze-dried strawberry powder mixed into it to make it pink.

Step 3: Make plain dough. Mix the plain dough by combining water, starter, flour, and salt. Cover both and rest for 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough bread dough in a glass bowl.

Step 4: Stretch and fold (pink dough). For the pink dough, complete 4 stretch and folds, resting 15 minutes between each round.

Strawberry sourdough bread dough being stretched and folded in a stainless steel bowl.
Strawberry sourdough bread dough being stretched and folded in a stainless steel bowl.

Step 5: Stretch and fold (plain dough). For the plain dough, add the freeze-dried strawberry pieces during the first set of stretch and folds. Then, complete 3 more rounds with 15-minute rests.

Sourdough bread dough with pieces of freeze-dried strawberries being stretched and folded into the dough.
Sourdough bread dough with pieces of freeze-dried strawberries being stretched and folded into the dough.

Step 6: Bulk fermentation. Stack one dough on top of the other in the same container. Cover and let rise until puffy and doubled, 4–12 hours.

Freeze-dried strawberry sourdough bread dough in a straight-sided container before bulk fermentation.
Freeze-dried strawberry sourdough bread dough in a straight-sided container after bulk fermentation.

Step 7: Shape. Turn the dough out, gently stretch into a rectangle, and fold to shape. Tighten into a round.

Strawberry sourdough bread dough being shaped on a floured countertop.
Strawberry sourdough bread dough being shaped on a floured countertop.
Strawberry sourdough bread dough being shaped on a floured countertop.

Step 8: Cold proof. Place seam-side up in a floured proofing basket. Cover and refrigerate for 12–16 hours.

Strawberry sourdough bread dough in a round proofing basket.
Strawberry sourdough bread dough in a round proofing basket after proofing in the refrigerator overnight.

Step 9: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

Strawberry sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of freeze-dried strawberry sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your strawberry sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Mix both doughs & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds & add strawberries to plain dough.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your strawberry sourdough loaf, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This strawberry sourdough bread is delicious topped with cottage cheese (my personal favorite) or avocado. And if the loaf starts to get a little stale, it makes an excellent base for French toast or French toast casserole.

A whole loaf of freeze-dried strawberry sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Three slices of strawberry sourdough bread on a wooden cutting board.
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5 from 2 votes

Freeze-Dried Strawberry Sourdough Bread

This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Servings 12 slices
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough One (Pink)

Dough Two (Plain)

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and at or near its peak when you’re ready to bake.
  • Make the pink strawberry dough: In a medium bowl, whisk together the warm water, sourdough starter, and freeze-dried strawberry powder. Add the bread flour and salt and mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 20 minutes.
    ¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 12 grams freeze-dried strawberries, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Make the plain strawberry dough: In a separate medium bowl, whisk together the warm water and sourdough starter. Add the bread flour and salt and mix until a cohesive dough forms. Cover and let rest for 20 minutes.
    At this point, you’ll have two separate half doughs—one pink and one plain.
    ¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Pink dough: With lightly wet hands, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
  • Plain dough: Sprinkle ¼ of the freeze-dried strawberry pieces evenly over the dough. Stretch and fold one side of the dough over itself. Rotate the bowl 90°, add another ¼ of the strawberries, and repeat. Continue until all the strawberries are added and all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
    12 grams freeze-dried strawberries
  • After the final stretch and fold, gently place one dough on top of the other in the same bowl. There’s no need to mix them—just stack them. Cover and let the dough bulk ferment until puffy, bubbly, and roughly doubled in size. This can take anywhere from 4–12 hours, depending on your kitchen temperature and starter activity. Tip: A straight-sided container makes it much easier to see when the dough has doubled.
  • Lightly flour your counter and gently turn the dough out. Gently stretch the dough into a loose rectangle. Fold the short sides toward the center like a letter, then fold the long sides in the same way. Flip the dough seam-side down and gently tighten it into a round by cupping your hands around it and pulling it toward you.
  • Dust a proofing basket (or towel-lined bowl) generously with rice flour. Place the dough inside seam-side up. Cover and refrigerate for 12–16 hours.
    Rice flour
  • The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
  • Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store at room temperature in an airtight container or bread box for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 170kcal | Carbohydrates: 34g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 335mg | Potassium: 56mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin C: 9mg | Calcium: 12mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Strengthen Sourdough Starter with Whole Wheat Flour

Is your sourdough starter slow, weak, or just not rising like it should? Feeding it whole wheat flour is an easy, beginner-friendly way to strengthen it and bring it back to life.

Two mason jars filled with bubbly sourdough starter on a neutral countertop. Text overlay reads: "Simple tips for a happy, active starter. Boost a Weak Sourdough Starter. How to strengthen a sourdough starter with whole wheat flour."

As a sourdough food blogger, one of the most common struggles I hear about is a weak starter. Either the starter itself just isn’t doing much, or it looks bubbly and active but your loaves keep coming out of the oven flat… like total frisbees.

When someone comes to me with either of these issues, my first recommendation is almost always the same: start feeding your sourdough starter whole wheat flour.

And honestly? I’ve yet to have someone come back and tell me it didn’t help.

Keep reading to learn how feeding whole wheat flour can help turn a weak sourdough starter into one that’s strong and reliable.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What Causes a Weak Sourdough Starter?

A weak starter can show up in a few different ways. Sometimes it barely rises or takes forever to peak. Other times it looks fine in the jar but doesn’t have enough strength to lift a loaf of bread.

Most of the time, a weak starter happens because it doesn’t have enough healthy yeast and bacteria, or it’s not getting enough nutrients, especially if you’re only feeding it refined white flour.

Starters can also struggle if they’re still young, have been living in the fridge for a while, aren’t being fed consistently, or are sitting in a cooler kitchen where fermentation naturally slows down.

The good news is that you don’t need to start over or do anything complicated. In many cases, simply switching to whole wheat flour (either temporarily or long-term) can make a noticeable difference fast.

Why Whole Wheat Flour Helps Strengthen Starter

Whole wheat flour can give your starter a boost because it contains the bran and germ—the outer parts of the grain where more wild yeast and bacteria naturally live. These are the same microorganisms we’re trying to cultivate in our starter.

Feeding with whole wheat isn’t so much about giving your starter more food as it is adding more helpers to the mix. It's kind of like inviting friends over to help build a house. The more helpers you have, the faster and stronger the starter can grow.

Because whole wheat flour is less processed than white flour, it often leads to a starter that’s more active, rises more predictably, and builds strength more easily.

White flour isn’t “bad” necessarily, and you absolutely can maintain a healthy starter with it. But if your starter is sluggish or your bread isn’t rising like you want, whole wheat flour is a simple way to give it extra support.

How Much Whole Wheat Flour Should You Feed Your Starter?

The good news is there’s no one “right” way to use whole wheat flour in your sourdough starter.

Personally, I feed my starter exclusively whole wheat flour. It keeps my starter strong, predictable, and ready to bake whenever I need it. That said, you don’t have to do what I do.

Here are a few easy ways to use whole wheat flour, based on the flavor you like and how you want to feed your starter:

  • Occasional whole wheat feeds: Ideal if you like a mild, white sourdough bread and only want to use whole wheat flour when your starter seems sluggish or needs a little help.
  • 100% whole wheat flour: Best if you like a more tangy sourdough and don’t want to think about juggling multiple flours. It keeps your starter strong and consistent with very little guesswork.
  • 50/50 whole wheat + all-purpose or bread flour: A good option if you prefer a milder tang and want your bread to stay as close to white sourdough as possible, while still giving your starter a boost.

Does Whole Wheat Flour Change the Taste of Your Bread?

This is one of the biggest questions I hear, and the short answer is: probably not.

Even if you feed your starter with whole wheat flour, the amount of starter in a typical loaf is small compared to the total flour in the dough. That means the actual “whole wheat flavor” is very mild. Even if your starter is fed 100% whole wheat.

The one thing that can change slightly is the tanginess. Starters fed with whole wheat sometimes become more acidic or tangy, which can translate to a tangier loaf. But it’s usually subtle, and fermentation time still plays a big role in how sour your bread ends up.

So, feeding whole wheat is mainly about strengthening your starter, not changing the flavor of your bread. You can still bake mild, white sourdough loaves with a whole wheat–fed starter without worry.

Want to bake with whole wheat flour? Check out my whole wheat sourdough recipes for delicious ways to use your newly strengthened starter.

Do You Need to Adjust Hydration When Feeding Whole Wheat?

Nope! You don’t need to change the way you feed your starter. You should still use equal parts flour and water by weight, just like you normally do.

Whole wheat flour absorbs more water than white flour, so your starter might feel a little thicker or denser at first. That’s completely normal. Tt’s not a problem, and it won’t hurt the starter. It will still bubble, rise, and behave like a healthy starter should.

If you’re feeding using volume measurements instead of weight, just stick with the ratio you normally use (i.e. ½ cup flour to ¼ cup water). Your starter might look a bit drier than usual, but it will still work just fine.

A very bubbly and active whole wheat sourdough starter in a glass mason jar.

Can You Use Other Whole Grains Like Rye Flour?

Yes! Rye flour works really well for giving your starter a boost.

Like whole wheat, it naturally contains more of the wild yeast and bacteria we’re trying to cultivate, so it can make your starter more active.

Rye tends to ferment a bit faster than whole wheat, so your starter may rise more quickly and smell tangier. Some bakers like to mix rye with other flours, while others feed 100% rye for a short period to revive a sluggish starter.

The good news is you don’t have to stick to one grain.

Whole wheat, rye, or even a mix can all help strengthen a starter. Whole wheat is usually easier to find and works consistently, which is why I recommend it most of the time.

But if you’re curious, experimenting with rye can be fun too. And if you want to try baking with it, check out my sourdough rye bread recipe.

How Quickly Will You See Results?

The good news is that feeding whole wheat flour can give your starter a noticeable boost pretty quickly.

Sometimes you’ll see activity the same day. For most, though, it usually takes 1–3 days of regular whole wheat feeding to notice a real difference.

Here are a few signs that your starter is bouncing back:

  • Rises faster than it did before
  • Has more bubbles throughout the jar
  • Smells cleaner with a slightly sweet, pleasant aroma

Once you start seeing these changes, your starter should be ready to bake with.

Using a Whole Wheat-Fed Starter in Recipes

The great thing about feeding your starter whole wheat flour is that you don’t need to change your recipes. You can keep baking your favorite breads just like you normally would.

A whole wheat–fed starter works perfectly for:

Feeding whole wheat is really just about keeping your starter strong and active. It won’t change the style of bread you bake, so you can keep using your tried-and-true recipes without worry.

New to sourdough? My beginner’s guide will show you how to turn your whole wheat starter into a simple, delicious loaf of bread.

Three slices of sourdough sandwich bread on a cutting board.

Conclusion

Feeding your starter whole wheat is a simple, low-stress way to give it a boost and get it happy, bubbly, and active.

You don’t have to commit to it forever. But if your starter has been struggling, I highly recommend trying it for a few feedings to see how it responds.

Before thinking about starting over, give whole wheat flour a try. It’s easy, effective, and often all it takes to help a sluggish starter bounce back and get your loaves rising beautifully.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

Sourdough Potato Bread

This Sourdough Potato Bread is made with active sourdough starter and mashed potatoes for the softest, fluffiest loaf. It’s easy to make and perfect for homemade sandwiches.

A loaf of sourdough potato bread cut into slices on a cutting board.

When I think of potato bread, I immediately think of the classic Martin’s bread I grew up with. Don’t get me wrong, it’s delicious! But as a dietitian and sourdough baker, I try to avoid all the extra ingredients.

So, of course, I had to make my own sourdough version.

I’ve been testing this sourdough potato bread recipe for a while, tweaking the potato-to-flour ratio until it was just right. I wanted enough potato to make the bread incredibly soft and moist, but enough flour so it wouldn’t be overly sticky or dense.

After a few (okay, several) failed loaves, I finally landed on this one. The potato starch holds onto moisture beautifully, giving you the softest, fluffiest sandwich loaf I’ve ever made. This dough also works perfectly as sourdough potato rolls—ideal for burgers, sliders, and sandwiches.

Truly, it’s going to be my new go-to loaf—though I do still love my classic sourdough sandwich bread, too.

I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Russet Potato- Russet potatoes are high in starch, which helps create an extra-soft, moist crumb. Be sure to mash the potatoes very well so there are no lumps in the dough.
  • Whole Milk - Adds richness and tenderness to the bread. You can substitute with lower fat milk or even water if needed, though the loaf may be slightly less tender.
  • Butter - Adds flavor and softness. Can substitute with a cooking oil, like olive or avocado, if desired.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works too, but the loaf may be a bit softer and slightly less tall.
  • Sugar- Adds a touch of sweetness and helps feed the yeast for a better rise. You can reduce it slightly if you prefer a less sweet loaf.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make sourdough potato bread. Each ingredient is labeled with text. They include bread flour, russet potato, butter, sourdough starter, water, whole milk, sugar, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Start with an active starter. A bubbly, well-fed starter gives this enriched dough the strength it needs to rise properly.
  • Mash the potatoes completely smooth. Any lumps can create dense spots in the loaf, so take an extra minute to mash really well.
  • Let the potato mixture cool before adding the starter. Aim for warm, not hot (about 80–90°F), so you don’t weaken the yeast.
  • Expect a slightly sticky dough. Potato starch adds moisture, so this dough will feel tacky—use flour as needed, but don’t overdo it.
  • Be patient with the bulk rise. Don’t rush this step—wait until the dough looks puffy and roughly doubled for the best texture.
  • Cool completely before slicing. Let the loaf rest at least 2 hours so the crumb sets and stays soft and fluffy.

How to Make Sourdough Potato Bread

Learn how to make potato sourdough bread with these step-by-step instructions and pictures.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s active and bubbly.

An active sourdough starter in a glass mason jar.

Step 2: Cook and mash potatoes. Boil the cubed potato until very soft. Drain and mash until completely smooth.

Peeled and cubed potatoes submerged in water in a stainless steel pot.
Boiled potatoes mashed in a stainless steel pot.

Step 3: Make potato base. While warm, stir in the milk, butter, sugar, and salt until melted and combined. Let cool to warm (not hot), then mix in the sourdough starter.

Mashed potatoes mixed with milk, butter, salt, and sugar in a stainless steel pot.
Sourdough starter added to the mashed potato and milk mixture.

Step 4: Mix dough. Add the flour and mix until a sticky dough forms with no dry flour. Cover and rest for 20 minutes.

Sourdough potato bread dough in a stainless steel bowl.

Step 5: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

The dough being stretched upwards out of a stainless steel bowl by two hands.
The stretched dough being folded over itself in a stainless steel bowl by two hands.
The potato sourdough bread dough in a stainless steel bowl after being stretched and folded.

Step 6: Bulk fermentation. Cover and let the dough rise until bubbly and roughly doubled, about 4–12 hours.

Potato sourdough bread dough in a straight-sided container before bulk fermenting.
Potato sourdough bread dough in a straight-sided container after bulk fermenting.

Step 7: Shape. Turn the dough out onto a floured surface, shape into a log, and place seam-side down in a loaf pan.

The dough stretched into a large rectangle on a counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
The shaped dough in an aluminum loaf pan.

Step 8: Proof. Cover and proof at room temperature for 1–3 hours, or refrigerate overnight and proof the next day until the dough reaches the top of the pan.

The dough in an aluminum loaf pan after proofing.

Step 9: Bake. Bake at 375°F for 45–50 minutes, until deeply golden and the internal temperature reaches about 190°F. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

The baked sourdough potato bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your sourdough potato bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Boil & mash potatoes.
  • 8:30–9:00 AM: Mix dough.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30–8:30 PM (varies): Proof.
  • 8:30–9:15 PM: Bake at 375°F.
  • 9:15–11:15 PM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough potato bread, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This sourdough potato bread makes the best sandwiches—try it for grilled cheese, turkey, eggs and bacon, or a classic BLT.

If your loaf starts to get a little stale, use it for French toast, French toast casserole, egg strata, croutons, stuffing, or homemade breadcrumbs.

A slice of sourdough potato bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

A loaf of sourdough potato bread cut into slices on a cutting board.
Print Pin Save
3 from 1 vote

Sourdough Potato Bread

This Sourdough Potato Bread is made with active sourdough starter and mashed potatoes for the softest, fluffiest loaf. It’s easy to make and perfect for homemade sandwiches.
Course Bread
Cuisine American
Prep Time 18 hours
Cook Time 50 minutes
Cool Time 2 hours
Total Time 20 hours 50 minutes
Servings 16 slices
Calories 165kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
  • 1 cup (240 grams) whole milk cold
  • 4 tablespoons (57 grams) unsalted butter cold
  • ¼ cup (50 grams) granulated sugar
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
  • ½ cup (100 grams) active sourdough starter
  • 3 ½ cups (420 grams) bread flour

Instructions

  • About 6–12 hours before mixing the dough, feed your sourdough starter so it’s active, bubbly, and roughly doubled in size.
  • Add the peeled, cubed potato to a small saucepan and cover with cold water. Bring to a boil and cook for 10–15 minutes, or until the potatoes are very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.
    1 small (227 grams) russet potato
  • While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.
    1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
  • Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.
    3 ½ cups (420 grams) bread flour
  • Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
  • Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
  • Lightly flour your work surface and gently turn out the dough. Stretch it into a rectangle. Fold the long sides toward the center, then roll the dough up tightly like a jelly roll. Place seam-side down into a 9×5-inch loaf pan. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
  • Cover and let the dough proof at room temperature for 1–3 hours, or until it rises to the top of the loaf pan. Alternatively, refrigerate overnight, then let the dough proof at room temperature for 3–4 hours (or longer) before baking.
  • About 20 minutes before baking, preheat the oven to 375°F. Bake for 45–50 minutes, or until the loaf is deeply golden and the internal temperature reaches about 190°F. For a slightly taller, crustier loaf, you can cover the loaf pan with a second loaf pan or place it inside a lidded Dutch oven.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 2 hours before slicing.

Notes

  • Storage: Store bread in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 283mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2.6mg | Calcium: 26.5mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Maple Oat Sourdough Bread

This Maple Oat Sourdough Bread is naturally sweetened with maple syrup, extra soft and chewy from rolled oats, and an easy, beginner-friendly step up from plain loaves.

Three slices of maple oat sourdough bread on a cutting board. On the cutting board next to the bread is a white cloth napkin and a ceramic cup that says "but first, maple syrup."

I love experimenting with unique sourdough inclusions (like my dill pickle or s’mores loaves), but I always find myself coming back to the simpler, more rustic sourdough bread recipes.

Some of my favorites? Basic sourdough, multigrain, and now this maple oat sourdough bread.

This bread super versatile—perfect for sandwiches, avocado toast, or even breakfast casserole, croutons, or breadcrumbs. Honestly, I ate the whole loaf toasted with cottage cheese—so good!

But the best part is how soaking the oats makes the bread extra soft, moist, and chewy. The nuttiness of the oats paired with the subtle sweetness of maple syrup creates a perfectly balanced flavor.

And for anyone new to sourdough inclusions, this maple oat loaf is a great place to start. The dough is easy, low-hydration, and just as satisfying to make as it is to eat.

I hope you try it and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Rolled Oats- Soak in very hot (not boiling) water until they soften.
  • Maple Syrup- Adds natural sweetness and a subtle maple flavor. You can adjust the amount to taste, or substitute with honey if preferred.
  • Maple Extract (optional) - Adds a stronger maple flavor without adding extra liquid or sugar.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works too, but the loaf may be slightly softer and flatter.
  • Water- Use cool water to cool down the hot oats. Adjust slightly for your preferred dough hydration or depending on your kitchen’s humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make maple oat sourdough bread. Each ingredient is labeled with text. They include maple syrup, bread flour, sourdough starter, water, rolled oats, and salt.

Tips for Success

  • Use an active starter. Make sure it’s bubbly and well-fed for a strong rise.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Be patient during bulk fermentation. Wait until the dough is puffy and roughly doubled—this gives a light, open crumb.
  • Build tension when shaping. A taut surface helps the bread hold its shape and rise beautifully.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Let the loaf rest 2–4 hours so the crumb sets and doesn't become gummy.

How to Make Maple Oat Sourdough Bread

Follow along with these easy steps and photos to make maple oat sourdough bread.

Step 1: Feed starter. Feed your starter 6–12 hours before baking so it’s bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Soak the oats. Combine rolled oats and hot water.

Rolled oats and hot water mixed together in a stainless steel bowl.

Step 3: Mix dough. Whisk water, oats, starter, maple syrup, and extract (if using). Add flour and salt, then mix until a rough, shaggy dough forms. Rest 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough starter, soaked oats, honey, and water whisked together in a stainless steel bowl.
Honey oat sourdough bread dough in a stainless steel bowl before stretching and folding.

Step 4: Stretch and fold. Wet your hands, stretch one side over the dough, rotate, repeat all four sides. Rest 15 minutes. Repeat 3 more times (4 total).

Honey oat sourdough bread dough in a stainless steel bowl after stretching and folding.

Step 5: Bulk fermentation. Cover and let dough rise until puffy and doubled (4–12 hours).

Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.
Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.

Step 6: Shape. Turn dough onto a floured surface, stretch into a rectangle, fold long sides in, then short sides. Flip seam-side down and tighten into a ball.

Honey oat sourdough bread dough stretched into a rectangle on a floured counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
Honey oatmeal sourdough bread dough shaped into a ball on a floured counter.

Step 7: Cold proof. Dust basket with rice flour and optional oats. Place dough seam-side up. Cover and refrigerate 12–16 hours.

A shaped honey oat sourdough bread dough in an oval proofing basket.
Honey oat sourdough bread dough in an oval proofing basket after an overnight cold ferment.

Step 8: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

A scored loaf of honey oat sourdough bread before baking. It's topped with raw rolled oats and is on a bread sling.
A baked loaf of honey oat sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your maple oat sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Soak oats, mix the dough, & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Keep your maple oat sourdough, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This maple oat sourdough bread is great for a hearty breakfast sandwich, grilled cheese, turkey sandwiches, or a BLT. It’s also delicious with cottage cheese (my personal favorite) or avocado toast.

If your loaf starts to get a little stale, use it for French toast, French toast casserole, egg strata, croutons, stuffing, or homemade breadcrumbs.

A whole, uncut loaf of maple oat sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Three slices of maple oat sourdough bread on a cutting board. On the cutting board next to the bread is a white cloth napkin and a ceramic cup that says "but first, maple syrup."
Print Pin Save
3 from 1 vote

Maple Oat Sourdough Bread

This Maple Oat Sourdough Bread is naturally sweetened with maple syrup, extra soft and chewy from rolled oats, and an easy, beginner-friendly step up from plain loaves.
Course Bread
Cuisine American
Prep Time 1 day 4 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 6 hours 45 minutes
Servings 12 slices
Calories 208kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) very hot water

Dough

  • 1 to 1 ¼ cups (240 to 300 grams) cool water start with 240 grams and adjust up to preferred hydration
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (85 grams) maple syrup
  • ½ teaspoon maple syrup extract optional, for stronger maple flavor
  • 4 cups (480 grams) bread flour
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and at its peak.
  • In a small bowl, combine the rolled oats and very hot (not boiling) water. Stir until the oats soften and absorb all of the water.
    1 cup (80 grams) rolled oats, ½ cup (120 grams) very hot water
  • In a large bowl, whisk together the cool water and oats. Whisk in the active starter, maple syrup, and maple extract (if using). Then, add the bread flour and salt, mixing thoroughly with your hands until a sticky, shaggy dough forms. Adjust hydration with more water, if desired. Cover and let rest 20 minutes.
    1 to 1 ¼ cups (240 to 300 grams) cool water, ½ cup (100 grams) active sourdough starter, ¼ cup (85 grams) maple syrup, ½ teaspoon maple syrup extract, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. Cover and rest 15 minutes. Repeat 3 more times (4 sets total) with 15-minute rests in between.
  • Cover the bowl and let the dough rise until puffy, bubbly, and roughly doubled in size—this can take 4–12 hours (or longer) depending on temperature and starter activity.
    • A straight-sided container makes it easier to track the rise.
  • Lightly flour your counter and turn the dough out. Gently stretch it into a loose rectangle. Fold the long sides toward the center like a letter, then fold the short sides the same way. Flip seam-side down and gently tighten into a round ball by cupping your hands and pulling the dough toward you.
  • Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. Cover and refrigerate for 12–16 hours.
    Rice flour
  • The next day, place a lidded Dutch oven inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
  • Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 41.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 370mg | Potassium: 94mg | Fiber: 2g | Sugar: 4.5g | Calcium: 19mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Honey Oat Sourdough Bread

This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little sweet. It’s perfect for sandwiches, toast, or eating warm straight from the oven.

Slices of honey oat sourdough bread on a cutting board.

I actually made this honey oat sourdough bread on a whim one day. And honestly, I loved it way more than I expected. So much so that I knew I had to put it on the blog.

Adding oatmeal to sourdough keeps the bread soft and adds a little extra moisture. And a touch of honey gives it just enough sweetness without being overpowering (I’m not a fan of overly sweet bread).

The result? A soft, chewy, nutty loaf that’s the perfect base for just about anything—sandwiches, toast, dipping… you name it.

It’s super easy to make, and it looks rustic and beautiful with oats scattered on top.

If you’re looking for your new go-to sourdough bread that’s a little more exciting than a plain loaf, this one’s it.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Rolled Oats- Soak in hot (not boiling) water and let them cool before adding to the dough to avoid affecting the yeast.
  • Honey- Adds a touch of natural sweetness. Honey also helps with fermentation. Maple syrup can be used as a substitute.
  • Bread Flour- Gives the loaf structure, chew, and a good rise. All-purpose flour works too, but the bread may be slightly softer and flatter.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your desired dough hydration or depending on humidity in your kitchen.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make honey oat sourdough bread. Each ingredient is labeled with text. They include rolled oats, sourdough starter, bread flour, salt, honey, and water.

Tips for Success

  • Use an active starter. Make sure your starter is bubbly and well-fed—it gives the dough the strength to rise tall and airy.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results every time.
  • Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled—this makes for a light, open crumb.
  • Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully in the oven.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Give the loaf 2–4 hours to rest so the crumb sets fully and doesn't turn gummy.

How to Make Honey Oat Sourdough Bread

Learn how to make honey oat sourdough bread with these step-by-step instructions and pictures.

Step 1: Feed starter. Feed your starter 6–12 hours before mixing so it’s bubbly and ready.

An active sourdough starter in a glass mason jar.

Step 2: Soak the oats. Combine oats and hot water; let soften 15–20 minutes.

Rolled oats and hot water mixed together in a stainless steel bowl.

Step 3: Mix dough. Whisk water, starter, and honey. Add soaked oats, then flour and salt. Mix until no dry spots remain. Rest 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough starter, soaked oats, honey, and water whisked together in a stainless steel bowl.
Honey oat sourdough bread dough in a stainless steel bowl before stretching and folding.

Step 4: Stretch and fold. Do 4 rounds of stretch-and-folds, resting 15 minutes between each set.

Honey oat sourdough bread dough in a stainless steel bowl after stretching and folding.

Step 5: Bulk fermentation. Cover and let rise until puffy and doubled (4–12 hours, depending on temperature).

Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.
Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.

Step 6: Shape. Turn dough out, fold like a letter, then shape into a tight ball.

Honey oat sourdough bread dough stretched into a rectangle on a floured counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
Honey oatmeal sourdough bread dough shaped into a ball on a floured counter.

Step 7: Cold proof. Place seam-side up in a floured basket (add oats if you want). Cover and refrigerate 12–16 hours.

A shaped honey oat sourdough bread dough in an oval proofing basket.
Honey oat sourdough bread dough in an oval proofing basket after an overnight cold ferment.

Step 8: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

A scored loaf of honey oat sourdough bread before baking. It's topped with raw rolled oats and is on a bread sling.
A baked loaf of honey oat sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your honey oat sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Soak oats, mix the dough, & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your honey oat sourdough, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This honey oat sourdough is perfect for a hearty egg breakfast sandwich, grilled cheese, turkey sandwiches, or a BLT. It also makes a delicious base for cottage cheese or avocado toast.

If your loaf starts to get a little stale, cube it and toast it for croutons, stuffing, or homemade breadcrumbs.

A whole loaf of honey oat sourdough bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of honey oat sourdough bread on a cutting board.
Print Pin Save
5 from 2 votes

Honey Oat Sourdough Bread

This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little sweet. It’s perfect for sandwiches, toast, or eating warm straight from the oven.
Course Bread
Cuisine American
Prep Time 1 day 4 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 6 hours 45 minutes
Servings 12 slices
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) hot water

Dough

  • 1 ¼ cups (300 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (84 grams) honey
  • 4 cups (480 grams) bread flour
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak.
  • In a small bowl, combine the rolled oats and hot water. Stir and let them sit for 15–20 minutes to soften and cool.
    1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
  • In a large bowl, whisk together the warm water, sourdough starter, and honey. Add the soaked oats and whisk again to help break them up. Add the bread flour and salt, then mix with your hands until all the flour is hydrated and a rough, shaggy dough forms. Cover and let rest for 20 minutes.
    1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (84 grams) honey, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat until you’ve folded all four sides. Cover and rest for 15 minutes. Repeat this stretch-and-fold step 3 more times (4 sets total), resting 15 minutes between each set.
  • Cover the bowl and let the dough rise until it’s puffy, bubbly, and roughly doubled in size. This can take 4–12 hours depending on temperature and starter activity. Tip: A straight-sided container makes it easier to see the rise.
  • Lightly flour your counter and gently turn the dough out. Stretch it into a loose rectangle. Fold the long sides of the dough toward the center (like folding a letter). Then fold the short sides the same way. Flip the dough seam-side down and gently tighten it into a round ball by cupping your hands around it and pulling it toward you.
  • Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. Cover and refrigerate for 12–16 hours.
    Rice flour
  • The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
  • Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 42.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 368mg | Potassium: 83mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Blueberry Focaccia

This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.

Three pieces of sourdough blueberry focaccia stacked on top of each other on a small, white plate.

Sourdough focaccia might be one of my favorite things to bake. In fact, my original discard focaccia recipe is one of the most popular on the blog.

There’s something so satisfying about starting with a super wet dough, developing the gluten with stretch-and-folds, letting it get bubbly and airy, and baking it to crisp, golden perfection.

Over the years, I’ve shared pizza focaccia, cinnamon roll focaccia, even 100% whole wheat focaccia. But this sourdough blueberry focaccia might just take the cake for my favorite sweet version (sorry, cinnamon roll!).

In this recipe, juicy blueberries are cooked into a thick, syrupy topping and baked right into buttery, airy focaccia—it’s basically a jelly donut in bread form.

Whether it’s summer and you’re looking to use up fresh blueberries, or you’re just craving something sweet and fruity, this focaccia is absolutely worth making.

I hope you love it as much as I do!

🫐 Got extra blueberries? Try my lemon blueberry sourdough bread, blueberry cream cheese sourdough bread, blueberry quick bread, muffins, or scones.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Starter- Use an active starter or discard that’s less than 3 days old for the best rise and flavor.
  • Blueberries- Both fresh and frozen work. I used frozen, which take a little longer to thicken but are just as delicious.
  • Bread Flour- Gives the dough strong gluten network for a chewy, airy focaccia. You can use all-purpose, but the texture will be slightly less chewy and it may not rise as high.
  • Warm Water- About 80–90°F is perfect to encourage fermentation without harming the yeast.
  • Kosher Salt- Brings out flavor. I use Diamond Crystal Kosher Salt (2.8 g per tsp). If using Morton’s or table salt, use half the volume or weigh it for accuracy.
  • Blueberry Syrup- Made with blueberries, brown sugar, butter, vanilla, and lemon juice. Use lemon zest for extra tang or cinnamon for warmth.
  • Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish. Adjust the milk to get your preferred drizzle consistency.
The ingredients to make sourdough blueberry focaccia. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, blueberries, brown sugar, salt, butter, vanilla, and cinnamon.

Tips for Success

  • Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
  • Use fresh discard or active starter. Fresh discard (less than 3 days old) has enough live yeast for a good rise, while older discard may slow fermentation. Active starter works well if your discard is older.
  • Be thorough with stretch and folds. Completing all 6 sets helps develop gluten, giving your focaccia a soft, chewy texture and good structure.
  • Don’t rush bulk fermentation. Let the dough double in size. This can take 4–12 hours or longer depending on starter activity and kitchen temperature.
  • Make blueberry sauce ahead. Preparing the sauce in advance allows it to cool and thicken, making it easier to drizzle evenly over the dough.
  • Use an aluminum baking pan. Aluminum distributes heat evenly and helps create a nicely browned, crispy crust on your focaccia.

How to Make Sourdough Blueberry Focaccia

Follow this easy, step-by-step guide (with pictures) to learn how to make blueberry sourdough focaccia.

Step 1: Mix dough. Whisk water and sourdough starter. Add flour and salt, mixing until a wet dough forms. Rest 15 minutes.

Active sourdough starter whisked together with water in a stainless steel bowl.
Sourdough focaccia dough in a stainless steel bowl.

Step 2: Stretch and fold. Wet your hand and lift one edge of the dough, folding it over itself. Rotate the bowl and repeat about 16 times. Cover and rest 15 minutes. Repeat every 15 minutes for 6 sets.

Two hands stretching the sourdough focaccia dough up out of a stainless steel bowl.
Sourdough focaccia dough being stretched and folded in a stainless steel bowl.
Sourdough focaccia dough in a stainless steel bowl after being stretched and folded.

Step 3: Bulk fermentation. Butter a straight-sided container. Transfer the dough. Cover and let rise until doubled (4–12 hours depending on temp).

Sourdough focaccia dough coated in butter in a straight-sided container before bulk fermentation.
Sourdough focaccia dough coated in butter in a straight-sided container after bulk fermentation.

Step 4: Make blueberry sauce. Melt butter in a saucepan, add blueberries, brown sugar, and lemon juice. Simmer 10–15 minutes, squishing berries to release juices. Stir in vanilla, salt, and cinnamon (or lemon zest). Cool completely.

Frozen blueberries, sugar, and other ingredients in a stainless steel pot with a rubber spatula sticking out to the left.
Homemade blueberry sauce in a glass bowl with a rubber spatula sticking out to the left.

Step 5: Proof. Line a 9×13 pan with parchment, brush with remaining melted butter. Transfer dough and gently spread to edges, letting it rest if it springs back. Cover and proof 2–4 hours (or refrigerate overnight for more tang).

Sourdough focaccia dough in a butter-coated aluminum baking pan before proofing.
Sourdough focaccia dough in a butter-coated aluminum baking pan after proofing.

Step 6: Top and bake. Preheat oven to 375°F. Drizzle blueberry sauce over the dough and gently press in dimples. Bake 30–35 minutes until golden and cooked through.

Sourdough blueberry focaccia in an aluminum pan before baking.
Sourdough blueberry focaccia in an aluminum pan after baking.

Baker's Timeline

A sample schedule to guide you through making sourdough focaccia with blueberries from start to finish:

  • 8:00–8:30 AM: Mix dough and rest 15 minutes.
  • 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
  • 10:00 AM–4:00 PM (varies): Bulk fermentation until doubled in size.
  • 4:00–6:00 PM (varies): Transfer dough to pan, spread, and proof until puffy (or refrigerate overnight).
  • 6:00–6:30 PM: Add blueberry topping and bake.
  • 6:30–7:00 PM: Cool focaccia and prepare icing.
  • 7:00–7:15 PM: Drizzle icing, slice, and serve.

Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.

How to Store

Store sourdough discard blueberry focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.

Three pieces of sourdough blueberry focaccia drizzled with icing on a small white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Focaccia Recipes

📖 Recipe

Three pieces of sourdough blueberry focaccia stacked on top of each other on a small, white plate.
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5 from 2 votes

Sourdough Blueberry Focaccia

This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.
Course Bread, Dessert
Cuisine American
Prep Time 20 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 21 hours
Servings 20 pieces
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Focaccia Dough

  • 1 ¾ cups (420 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
  • 4 tablespoons unsalted butter melted (divided)

Blueberry Sauce

  • 4 tablespoons unsalted butter
  • 2 cups blueberries fresh or frozen (frozen may take longer to thicken)
  • ½ cup brown sugar packed
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
  • ¼ teaspoon ground cinnamon or 1 teaspoon lemon zest

Icing

  • ½ cup powdered sugar
  • 1 tablespoon unsalted butter melted
  • ½-1 tablespoon whole milk or water
  • 1 teaspoon vanilla extract

Instructions

  • Feed your starter 6–12 hours before mixing the dough so it’s bubbly and doubled. If you’re using “fresh” discard (less than 3 days old), you can skip this step.
  • In a large bowl, whisk together the warm water and sourdough starter. Add the flour and salt, then stir until everything is fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.
    1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hand and perform a series of stretch-and-folds by lifting one edge of the dough and folding it over itself. Turn the bowl 90° and repeat. Do about 16 folds total, circling the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for a total of 6 sets.
  • Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated and not sticking. Brush a little of the butter over the top, cover, and let it rise until doubled—about 4–12 hours depending on room temperature.
  • While the dough rises, melt 4 tablespoons of butter in a small saucepan. Add the blueberries, brown sugar, and lemon juice (or vinegar). Bring to a gentle simmer and cook for 10–15 minutes, squishing some of the berries so they release their juices. When the mixture is thick and syrupy, remove from heat and stir in the vanilla, salt, and cinnamon or lemon zest. Let it cool completely. (It can also be refrigerated overnight.)
    4 tablespoons unsalted butter, 2 cups blueberries, ½ cup brown sugar, 2 tablespoons lemon juice or vinegar, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon ground cinnamon
  • Line a 9×13 aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it resists and springs back, cover and let it rest for 10 minutes, then try again.
  • Cover the dough and let it proof until it’s noticeably puffy and airy—about 2–4 hours. For a tangier flavor, you can refrigerate the dough overnight after spreading it in the pan. Bring it back to room temp and let it finish proofing before baking.
  • About 20 minutes before baking, preheat your oven to 375°F and place a rack in the center.
  • Drizzle the cooled blueberry syrup over the dough. Use your fingertips to lightly press it in and create dimples, helping the sauce seep into the dough and redistributing air bubbles.
  • Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
  • While it bakes, whisk together the powdered sugar, melted butter, milk or water, and vanilla until smooth.
    ½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ½-1 tablespoon whole milk or water
  • Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Cut into squares, drizzle with icing, and enjoy.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp and warm in the oven before serving.

Nutrition

Serving: 1piece | Calories: 185kcal | Carbohydrates: 29.5g | Protein: 4g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 214mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Calcium: 14mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Blueberry Bread

This Sourdough Blueberry Bread is an easy quick bread recipe made with sourdough discard. Moist, lightly sweetened, and bursting with blueberries, it’s perfect for breakfast or snack.

A few slices of sourdough blueberry bread set on a piece of parchment paper. The other half of the loaf and a small bowl of blueberries are out of focus in the background.

I’ve always loved baking with blueberries. And, of course, finding new ways to use my sourdough discard!

After thinking about it for months, I finally turned my favorite sourdough blueberry muffins into sourdough blueberry bread.

The process was simple - I just reduced the milk, flour-coated the berries, and baked the batter in a loaf pan.

I especially love this sourdough discard blueberry bread recipe because it’s so simple and works beautifully with fresh or frozen blueberries. The result is a moist, sweet, cake-like quick bread with a perfectly tender crumb.

You can even customize it with zest, chocolate chips, nuts, or a drizzle of sweet icing to really amp up the dessert vibes.

I gave a loaf to my sister—who loves cake, blueberries, and happens to be pregnant—and she was THRILLED. Her husband, coworkers, and my dad loved it too.

I hope you give it a try and enjoy it as much as we all did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds extra moisture and a subtle tang, and it’s a great way to use up leftover discard.
  • Blueberries- Fresh or frozen both work; toss with a little flour to prevent them from sinking.
  • All-Purpose Flour- For the best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
  • Butter- Melted butter adds richness and moisture to the batter, helping create a tender, flavorful loaf.
  • Granulated Sugar- Adds sweetness. You can increase by ¼ cup (50 grams) if you like a sweeter loaf.
  • Whole Milk- Provides moisture and richness. You can substitute other milks, though the loaf may be slightly less tender.
  • Egg- Provide structure. Using room temperature eggs helps the batter mix smoothly.
  • Vanilla Extract- Adds a subtle vanilla note that complements the blueberries and rounds out the flavors.
  • Baking Powder & Soda- Help the bread rise light and fluffy, giving it a soft crumb.
  • Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough blueberry bread. Each ingredient is labeled with text. They include milk, eggs, sourdough discard, sugar, vanilla, butter, blueberries, salt, baking soda, baking powder, and all-purpose flour.

Variations

  • Add 1 teaspoon lemon or orange zest.
  • Fold in ½ cup chocolate chips or chopped nuts.
  • Add 1 teaspoon of cinnamon to the dry ingredients.
  • Sprinkle half a recipe's worth of my sourdough oat crumble topping on top before baking.
  • Drizzle with a simple icing after the loaf cools: whisk ½ cup powdered sugar with 1–2 teaspoon milk until smooth.

Tips for Success

  • Use a kitchen scale. Weighing ingredients provides the most accurate and consistent results, especially with flour and sourdough discard.
  • Choose the right pan. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
  • Use room temperature ingredients. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
  • Don't thaw frozen blueberries. Fresh or frozen both work, but don’t thaw frozen berries first or they’ll bleed too much into the batter.
  • Toss blueberries with flour. Flour keeps the blueberries from sinking to the bottom of the loaf and ensures even distribution.
  • Don’t overmix. Fold ingredients just until combined to avoid a dense quick bread.
  • Cool before slicing. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely so the crumb sets properly.

How to Make Sourdough Discard Blueberry Bread

Learn how to make sourdough blueberry bread step-by-step (with photos).

Step 1: Whisk dry ingredients. Whisk together flour, salt, baking powder, and baking soda.

All-purpose flour and other dry ingredients in a stainless steel mixing bowl.

Step 2: Combine wet ingredients. Whisk butter and sugar until smooth, then mix in eggs, milk, sourdough discard, and vanilla.

Sourdough discard, milk, eggs, and other wet ingredients in a stainless steel mixing bowl.

Step 3: Mix batter. Toss blueberries with flour. Fold dry ingredients into wet until just combined. Fold in blueberries.

Frozen blueberries tossed with a small amount of flour in a clear glass bowl.
The wet and dry ingredients mixed together with a white rubber spatula in a stainless steel mixing bowl.
Sourdough discard blueberry bread batter in a stainless steel bowl.

Step 4: Bake. Pour into pan and bake 60–70 minutes. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Sourdough blueberry muffin bread batter in a parchment-lined loaf pan.
Baked sourdough blueberry bread on a wire rack.

How to Store

Store sourdough blueberry bread in an airtight container at room temperature for 2-3 days.

For longer storage, freeze bread for up to 3 months. When ready to enjoy, let thaw at room temperature and warm in the oven or microwave, if desired.

Three slices of sourdough discard blueberry bread on a piece of parchment paper and cloth napkin.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Blueberry Sourdough Recipes

📖 Recipe

A few slices of sourdough blueberry bread set on a piece of parchment paper. The other half of the loaf and a small bowl of blueberries are out of focus in the background.
Print Pin Save

Sourdough Blueberry Bread

This Sourdough Blueberry Bread is an easy quick bread recipe made with sourdough discard. Moist, lightly sweetened, and bursting with blueberries, it’s perfect for breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 220kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour (plus 1 tablespoon extra for coating blueberries)
  • 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 8 tablespoons (113 grams; 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (120 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (210 grams) blueberries fresh or frozen

Instructions

  • Preheat your oven to 350°F. Grease a 9×5 loaf pan, line it with parchment paper, and set it aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
    2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large bowl, whisk the melted butter and sugar until smooth and slightly lightened. Add the eggs and whisk again until fully combined. Whisk in the milk, sourdough discard, and vanilla until the mixture is smooth.
    8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • In a small bowl, toss the blueberries with about 1 tablespoon of flour to coat.
    1 ½ cups (210 grams) blueberries
  • Add the dry ingredients to the wet ingredients and fold gently until just combined. Then fold in the blueberries, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 203mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Calcium: 48mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pull Apart Garlic Bread

This Sourdough Pull Apart Garlic Bread is soft, fluffy, and layered with homemade garlic butter. Easy enough for beginners and irresistibly fun to pull apart at the dinner table!

A loaf of sourdough pull apart garlic bread with a few pieces pulled apart.

Who doesn’t love warm, garlicky bread that you can pull apart piece by piece?

I experimented with this sourdough pull apart garlic bread for months before I finally made a loaf I was completely happy with. Luckily, my dad being Italian means he LOVES garlic, so he happily taste-tested every single batch.

This bread is soft and fluffy on the inside with golden, buttery edges and layers of rich, garlicky flavor in every bite.

I especially love this recipe because it pairs a simple, low-hydration dough with a homemade garlic butter for a fun, interactive side dish. And it’s easier than it looks, making it perfect for beginner sourdough bakers.

Serve it alongside your favorite comfort food, or enjoy it as a holiday appetizer or side.

I hope you love it as much as my dad and I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure it’s bubbly and active before mixing. You can use fresh discard (2–3 days old), but the dough may take longer to rise.
  • Bread Flour- Gives the bread a soft, chewy texture and helps it rise nicely thanks to the extra gluten.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly based on your preferred dough hydration or your kitchen’s humidity.
  • Butter- Added to the dough for extra softness and tenderness. And of course, it’s key in the garlic butter filling.
  • Extra Virgin Olive Oil- Makes the garlic butter more spreadable and adds flavor.
  • Garlic- Fresh garlic and a touch of garlic powder give this bread a bold, savory flavor.
  • Seasonings- A mix of garlic powder, parsley, oregano, and salt adds classic garlic-herb flavor. You can swap or add seasonings like basil, red pepper flakes, or black pepper.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make sourdough pull apart garlic bread. Each ingredient is labeled with text. They include sourdough starter, kosher salt, water, bread flour, olive oil, butter, garlic, and seasonings.

Tips for Success

  • Use an active starter. A bubbly, well-fed starter gives the dough strength for a good rise and soft, airy texture. You can also use fresh discard (less than 3 days old), but the dough may take a bit longer to rise.
  • Weigh your ingredients. A kitchen scale ensures accuracy and helps you get the dough’s hydration and texture just right.
  • Be patient during bulk fermentation. Let the dough get puffy and nearly doubled—this is what makes your pull apart bread soft and fluffy.
  • Try a straight-sided container. It’s easier to track the rise and know when the dough is ready if your container has straight sides and a marked starting point.
  • Use a rimmed baking sheet under the loaf pan. This catches any drips of butter or oil and keeps your oven clean.
  • Serve warm. Sourdough pull apart garlic bread is at its best straight from the oven, when the bread is soft and the garlic butter is melty and fragrant.

How to Make Sourdough Pull Apart Garlic Bread

Follow these step-by-step instructions with photos to see exactly how to make sourdough garlic pull apart bread.

Step 1: Feed starter. Make sure your sourdough starter is bubbly and active by feeding it 6–12 hours before mixing the dough. If using discard, skip this step.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk warm water, starter, and melted butter. Add flour and salt, knead until no dry flour remains. Cover and rest 20 minutes.

Water, butter, and sourdough starter mixed together in a glass bowl.
Pull apart sourdough garlic bread dough in a glass bowl.

Step 3: Stretch and fold. Do 4 sets of stretch and folds every 15 minutes until the dough is smooth and elastic.

Sourdough pull apart garlic bread dough after being stretched and folded in a glass bowl.

Step 4: Bulk fermentation. Cover and let dough double in size. This can take 4–12+ hours.

The dough in a straight-sided container before bulk fermentation.
The dough in a straight-sided container after bulk fermentation.

Step 5: Make garlic butter. Mix softened butter, olive oil, garlic, parsley, oregano, garlic powder, and salt.

Softened butter, garlic, and seasonings mixed together in a glass bowl.

Step 6: Shape and fill with garlic butter. Divide dough into 12 pieces, pinch edges to form balls, then roll seam side down. Flatten each ball, spread about 1 tablespoon garlic butter, fold in half, and pinch edges.

Twelve dough balls on a counter top.
Two pieces of dough on a countertop. One is stretched into a small circle with garlic butter. The other is folded into a half circle with garlic butter in the center.
All of the pieces of dough filled with garlic butter.

Step 7: Proof. Place filled dough in a loaf pan, flat side down. Cover and proof 1–3 hours until puffy.

Sourdough pull apart garlic bread in a loaf pan before proofing.
Sourdough pull apart garlic bread in a loaf pan after proofing.

Step 8: Bake. Preheat oven to 375°F. Cover pan with foil, bake 20 minutes, then uncover and bake 30 more minutes until golden. Cool 10 minutes in the pan, then transfer to a wire rack 30–45 minutes before serving.

A baked loaf of sourdough pull apart garlic bread in a loaf pan.

Baker's Timeline

Use this sample timeline to help plan your sourdough pull apart garlic bread:

  • 8:00 PM (Night Before): Feed your starter (if not using discard).
  • 6:00–6:30 AM: Mix the dough, then rest 20 minutes.
  • 6:30–7:30 AM: Complete stretch and folds.
  • 7:30 AM–2:30 PM (varies): Bulk fermentation (until doubled in size).
  • 2:30–3:00 PM: Shape the dough + fill with garlic butter.
  • 3:00–5:00 PM (varies): Proof.
  • 5:00–5:45 PM: Bake at 375°F.
  • 5:45–6:15 PM: Cool before serving.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Wrap any leftover garlic pull apart sourdough bread in foil or keep it in an airtight container at room temperature for up to 2 days.

For longer storage, wrap tightly in foil and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature.

To Reheat: Wrap in foil and warm in a 300°F oven for 10–15 minutes until soft.

Serving Suggestions

This sourdough pull apart garlic bread is perfect with sourdough mac and cheese, sourdough chicken pot pie, meatballs, bolognese, or alfredo pasta.

A whole loaf of sourdough pull apart garlic bread on a piece of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

A loaf of sourdough pull apart garlic bread with a few pieces pulled apart.
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Sourdough Pull Apart Garlic Bread

This Sourdough Pull Apart Garlic Bread is soft, fluffy, and layered with homemade garlic butter. Easy enough for beginners and irresistibly fun to pull apart at the dinner table!
Course Appetizer, Bread
Cuisine American, Italian
Prep Time 20 hours
Cook Time 50 minutes
Total Time 20 hours 50 minutes
Servings 12 servings
Calories 242kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough

  • 1 cup (240 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old
  • 2 tablespoons (28 grams) unsalted butter melted
  • 3 ¼ cups (390 grams) bread flour
  • 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, measure in grams or use 1 ½ teaspoons

Garlic Butter

  • 8 tablespoons (113 grams; 1 stick) unsalted butter softened
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic grated or finely minced
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Diamond Crystal Kosher Salt

Instructions

  • About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and doubled in size. Skip this step if using fresh discard (less than 3 days old).
  • In a large bowl, whisk together warm water, sourdough starter, and melted butter. Add the bread flour and salt, kneading until no dry flour remains. Cover and rest for 20 minutes.
    1 cup (240 grams) warm water, ½ cup (100 grams) active sourdough starter, 2 tablespoons (28 grams) unsalted butter, 3 ¼ cups (390 grams) bread flour, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Lift one side of the dough, stretch it without tearing, and fold it across the top. Rotate the bowl 90° and repeat for all four sides. Rest 15 minutes. Repeat this stretch-and-fold set 3 more times (4 sets total), resting 15 minutes between each.
  • Cover the dough and let it rise until doubled, bubbly, and jiggly—about 4–12 hours, depending on kitchen temperature. For easier tracking, transfer to a straight-sided container and mark the starting point.
  • In a small bowl, combine softened butter, olive oil, grated garlic, parsley, oregano, garlic powder, and salt. Set aside.
    8 tablespoons (113 grams; 1 stick) unsalted butter, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon Diamond Crystal Kosher Salt
  • Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 63 g each). Shape each piece into a ball by pinching the edges together like a dumpling, then roll seam side down on the counter to create surface tension.
  • Flatten each dough ball into a 4–5 inch circle. Spread about 1 tablespoon of garlic butter over the dough, leaving a small border around the edges. Fold in half and pinch edges to seal. Repeat for all 12 pieces.
  • Place the filled dough pieces in the loaf pan flat side down, layering one by one. Cover and proof for 1–3 hours or until noticeably puffy.
  • About 20 minutes before the dough is done proofing, preheat the oven to 375°F. Place the loaf pan on a rimmed baking sheet to catch any butter that might leak. Cover the loaf with foil and bake for 20 minutes, then remove the foil and bake another 30 minutes, or until golden brown.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack for 30–45 minutes before serving.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp. Reheat in a 300°F oven for 10-15 minutes until soft.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 12.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 27.5mg | Sodium: 302mg | Potassium: 53mg | Fiber: 1g | Calcium: 10mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Monkey Bread

This Sourdough Monkey Bread is made with soft, fluffy sourdough coated in cinnamon sugar and baked in a buttery brown sugar glaze. It’s an easy, pull-apart sourdough bread everyone will love!

A hand pulling a piece of sourdough monkey bread off the whole loaf.

Monkey bread is one of those nostalgic treats that’s usually made with canned biscuits. I remember it being really popular when I was growing up, but it was never something my family made.

Lately, I’ve been on a pull-apart sourdough bread kick with my starter (garlic version coming soon!). So, of course, I couldn’t resist trying my hand at a homemade sourdough monkey bread.

After a few test batches, I decided to keep it as simple as possible: an easy, 4-ingredient, low-hydration sourdough made with all-purpose flour for a softer bite.

Each ball is rolled in cinnamon sugar, then baked in a buttery brown sugar glaze for that classic gooey, sticky pull-apart goodness.

This recipe is flexible, too. You can prep the dough ahead and refrigerate it. Then, just proof for a few hours before baking for warm sourdough monkey bread anytime—perfect for breakfast, brunch, or dessert.

Since it’s just me and my cats, I didn’t need a whole loaf for myself—so I gave it to my sister and her husband. They absolutely LOVED it!

I hope you give it a try and enjoy it just as much as we all did.

Prefer something savory? Give my sourdough pull apart garlic bread a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing the dough. If you only have fresh sourdough discard (1–2 days old), you can use it, but the dough may take longer to rise.
  • All-Purpose Flour- Gives the bread a soft, fluffy texture with a slight chew. You can swap in bread flour for a slightly chewier loaf.
  • Water- Use lukewarm or room-temp water to help the dough ferment. Adjust as needed depending on your preferred dough hydration or your kitchen’s humidity.
  • Butter- Adds rich, buttery flavor and helps create that caramel-like glaze.
  • Brown Sugar- Sweet and sticky, it pairs perfectly with cinnamon. Light or dark brown sugar both work.
  • Granulated Sugar- Used in the cinnamon-sugar coating for sweetness.
  • Cinnamon- For that classic monkey bread flavor. Pumpkin pie spice could be used as a variation.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make sourdough monkey bread. Each ingredient is labeled with text. They include sourdough starter, salt, water, all-purpose flour, brown sugar, granulated sugar, butter, and cinnamon.

Tips for Success

  • Use an active starter. A bubbly, well-fed starter gives the dough strength for a good rise and soft, airy texture. You can also use “fresh” discard that’s less than 3 days old.
  • Weigh your ingredients. A kitchen scale ensures accuracy and helps you get the dough’s hydration and texture just right.
  • Be patient during bulk fermentation. Wait until the dough is puffy and nearly doubled—this step is what makes your monkey bread soft and fluffy.
  • Use a straight-sided container. It’s much easier to see when your dough has doubled if the container has straight sides and a marked starting point.
  • Place Bundt pan on a rimmed baking sheet. This catches any drips from the glaze and keeps your oven clean.
  • Invert with confidence. Flip the monkey bread out in one smooth motion so it lands neatly on your serving platter.
  • Serve warm. Monkey bread is best enjoyed straight from the oven while the glaze is still gooey and melty.

How to Make Sourdough Monkey Bread

Follow these step-by-step instructions with photos to see exactly how to make monkey bread with sourdough starter.

Step 1: Feed starter. Make sure your sourdough starter is bubbly and active by feeding it 6–12 hours before mixing the dough. If using discard, skip this step.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk warm water and starter until dissolved. Add flour and salt; mix until no dry flour remains. Cover and rest 20 minutes.

Sourdough monkey bread dough in a stainless steel mixing bowl.

Step 3: Stretch and fold. Do 4 sets of stretch and folds every 15 minutes until the dough is smooth and elastic.

Sourdough monkey bread dough after a few sets of stretch and folds in a stainless steel mixing bowl.

Step 4: Bulk fermentation. Cover and let dough double in size. This can take 4–12+ hours.

Sourdough monkey bread dough in a straight-sided container before bulk fermentation.
Sourdough monkey bread dough in a straight-sided container before bulk fermentation.

Step 5: Shape + roll in cinnamon sugar. Turn the dough onto a floured surface and divide into about 40 pieces. Pinch edges together, flip seam-side down, and roll into balls. Mix sugar and cinnamon. Roll each ball in the mixture and layer evenly in buttered Bundt pan.

Pieces of dough being rolled in cinnamon sugar.

Step 6: Proof. Cover and proof until puffy, about 1–3 hours.

Cinnamon sugar coated balls of sourdough monkey bread dough layered in a buttered Bundt pan before proofing.
Cinnamon sugar coated balls of sourdough monkey bread dough layered in a buttered Bundt pan after proofing.

Step 7: Make glaze. Preheat oven to 350°F. In a saucepan, melt butter. Then, whisk in brown sugar and salt until smooth.

A mixture of butter and brown sugar in a stainless steel saucepan.

Step 8: Bake. Pour glaze evenly over dough. Bake 45 minutes, or until golden and puffed.

The brown sugar and butter glaze poured over the proofed sourdough monkey bread dough in a buttered Bundt pan.
Baked sourdough monkey bread in a Bundt pan.

Step 9: Serve. Cool 10 minutes in the pan, then invert onto a plate. Cool another 20 minutes before pulling apart and enjoying warm.

Sourdough monkey bread turned out onto a white plate.

Baker's Timeline

Use this sample timeline to help plan your sourdough discard monkey bread:

  • 8:00 PM (Night Before): Feed your starter (if not using discard).
  • 6:00–6:30 AM: Mix the dough, then rest 20 minutes.
  • 6:30–7:30 AM: Complete stretch and folds.
  • 7:30 AM–2:30 PM (varies): Bulk fermentation (until doubled in size).
  • 2:30–3:00 PM: Shape the dough + roll in cinnamon sugar.
  • 3:00–5:00 PM (varies): Proof.
  • 5:00–5:45 PM: Glaze, then bake at 350°F.
  • 5:45–6:15 PM: Cool before serving.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Wrap any leftover monkey bread tightly in foil or keep it in an airtight container—it’ll stay fresh at room temperature for up to 2 days.

For longer storage, freeze in a freezer-safe bag for up to 3 months and thaw at room temperature.

To Reheat: Wrap in foil and warm in a 300°F oven for 10–15 minutes until soft and gooey again.

A loaf of sourdough monkey bread on a white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Recipes

📖 Recipe

A hand pulling a piece of sourdough monkey bread off the whole loaf.
Print Pin Save

Sourdough Monkey Bread

This Sourdough Monkey Bread is made with soft, fluffy sourdough coated in cinnamon sugar and baked in a buttery brown sugar glaze. It’s an easy, pull-apart sourdough bread everyone will love!
Course Bread, Dessert
Cuisine American
Prep Time 20 hours
Cook Time 45 minutes
Rest Time 30 minutes
Total Time 21 hours 15 minutes
Servings 10 servings
Calories 396kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough

  • 1 ⅓ cups (320 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard (less than 3 days old)
  • 4 ¼ cups (510 grams) all-purpose flour
  • 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt if using Morton's Kosher Salt or table salt, measure in grams or use 2 ⅛ teaspoons

Cinnamon-Sugar Coating

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Brown Sugar Glaze

Instructions

  • About 6–12 hours before mixing, feed your sourdough starter so it’s bubbly and active. If using discard (less than 3 days old), you can skip this step.
  • In a large bowl, whisk together warm water and starter until mostly dissolved. Add the flour and salt, then mix until no dry flour remains. Cover and let rest for 20 minutes.
    1 ⅓ cups (320 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 ¼ cups (510 grams) all-purpose flour, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
  • With lightly wet hands lift one side of the dough, stretch it up as far as it will go without tearing, and fold it across the top. Rotate the bowl 90° and repeat for all four sides. Rest 15 minutes. Repeat this whole set 3 more times (4 sets total) with a 15 minute rest between each.
  • Cover and bulk ferment until doubled, bubbly and jiggly, about 4–12 hours depending on kitchen temp. For easier tracking, transfer the dough to a straight-sided container and mark its starting point.
  • Butter a 12-cup Bundt pan and set aside. Turn the dough out onto a lightly floured surface and divide into 40 pieces. Shape each piece into a ball by pinching all of the edges together like a dumpling, then rolling seam side down on the counter to create surface tension.
  • In a small bowl, mix together the granulated sugar and cinnamon. Roll each dough ball in the mixture, then layer the coated balls evenly in the prepared Bundt pan.
    ½ cup granulated sugar, 2 teaspoons ground cinnamon
  • Cover and proof until the dough balls are noticeably puffy, about 1-3 hours depending on the temperature of your kitchen.
  • Preheat oven to 350°F. Melt butter in a small saucepan over medium-low heat. Whisk in brown sugar and salt until smooth. Remove from heat.
    12 tablespoons (170 grams; 1 ½ sticks) unsalted butter, 6 tablespoons (75 grams) brown sugar, ¼ teaspoon Diamond Crystal Kosher Salt
  • Pour the glaze evenly over the proofed dough in the Bundt pan. Place the Bundt on a rimmed baking sheet (optional, but good for catching drips). Bake 45 minutes until golden brown and puffed.
  • Let cool in the pan 10 minutes, then carefully invert onto a serving plate. Let cool another 20 minutes so the glaze sets a bit before pulling apart and serving warm.

Notes

  • Storage: Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 3 months. Reheat wrapped in foil in a 300°F oven for 10-15 minutes or until soft and sticky.

Nutrition

Serving: 1serving (4 balls) | Calories: 396kcal | Carbohydrates: 61g | Protein: 7.5g | Fat: 14.5g | Saturated Fat: 8.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 509mg | Potassium: 77mg | Fiber: 1g | Sugar: 17.5g | Calcium: 22.5mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cheddar Cheese Sourdough Bread

This Cheddar Cheese Sourdough Bread is an easy, cheesy loaf made with active starter—perfect for beginners and delicious toasted or as a base for sandwiches.

A loaf of cheddar cheese sourdough bread sliced on a wooden cutting board.

Sometimes being a sourdough blogger means my freezer ends up overflowing with bread.

This cheddar cheese sourdough bread had been sitting in my freezer for a while… until a few weeks ago, when I met up with some old co-workers for lunch. I brought each of them a few slices of the bread, along with some fresh eggs from my chickens.

The next morning, they toasted the bread with their eggs and couldn’t stop texting me about how much they loved it!

This is a beginner-friendly sourdough inclusion recipe that’s naturally leavened—no added yeast here. Freshly shredded cheddar is simply folded into the dough during the stretch-and-fold process, giving each bite a melty, cheesy flavor that makes this savory loaf irresistible.

Feel free to get creative with other cheeses, herbs, or mix-ins, but this classic version is a perfect starting point.

It’s just as delicious toasted with eggs as it is as the base for sandwiches. I hope you enjoy it as much as my friends and I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing the dough. You can use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Cheddar Cheese- Use freshly shredded cheddar for the best melt and flavor. You can also mix in other cheeses you like, such as Gruyère, fontina, or a sharp white cheddar, to customize your loaf.
  • Bread Flour- Provides structure, chew, and a good rise. You can substitute all-purpose flour, though the loaf may be slightly softer and flatter.
  • Water- Lukewarm or room-temperature water helps encourage fermentation. Adjust the amount based on your preferred dough hydration and kitchen humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half the amount or weigh for best results.
The ingredients to make cheddar sourdough bread. Each ingredient is labeled with text. They include sourdough starter, bread flour, water, cheddar cheese, and salt.

Tips for Success

  • Use an active starter. A well-fed starter gives your dough strength to rise tall in the oven.
  • Weigh your ingredients. A kitchen scale ensures accuracy and helps you get the right dough hydration and texture.
  • Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting and flavor, so shredding it yourself gives the best results.
  • Be patient with the bulk rise. Don’t move on until the dough looks puffy and doubled. This is key for a light, open crumb.
  • Build tension when shaping. A taut surface helps your loaf keep its shape and rise beautifully in the oven.
  • Don't skip the cold proof. Refrigerating the shaped dough in a proofing basket enhances flavor and makes scoring cleaner and easier.
  • Cool completely before slicing. Let the bread rest so the crumb sets fully, preventing a gummy interior.

How to Make Cheddar Cheese Sourdough Bread

See exactly how to make this cheddar sourdough bread with these detailed photo instructions.

Step 1: Feed starter. About 6–12 hours before baking, feed your starter so it’s bubbly, active, and doubled in size.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk warm water with the active starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.

Water and active sourdough starter mixed together in a glass mixing bowl with a wire whisk sticking out to the left.
The dough mixed together in a glass mixing bowl.

Step 3: Add cheddar cheese. Add cheese and build strength in the dough with 4 sets of stretch-and-folds, 20 minutes apart.

A sourdough bread dough topped with shredded cheddar cheese in a glass bowl.
Sourdough bread dough with cheddar cheese folded over itself in a glass bowl.
Cheddar cheese sourdough bread dough in a glass bowl after being stretched and folded.

Step 4: Bulk fermentation. Allow dough to rise until doubled & bubbly (4–12+ hrs).

Cheddar cheese sourdough bread dough in a straight sided container before bulk fermentation.
Cheddar cheese sourdough bread dough in a straight sided container after bulk fermentation.

Step 5: Shape. First, pre-shape dough into a round. Rest 20 minutes, then do a final shaping into round or oval loaf.

Fermented cheddar sourdough bread dough stretched out into a rectangle on a floured counter.
Cheddar cheese sourdough bread dough folded like a letter during the shaping process.

Step 6: Cold proof. Proof overnight in floured basket, covered, 12–16 hrs.

Cheddar sourdough bread dough in an oval proofing basket.

Step 7: Bake. Preheat Dutch oven to 450°F. Score dough, add ice cubes for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Cool 2–4 hours before slicing.

A scored loaf of sourdough bread with cheddar cheese on a bread sling before baking.
A baked loaf of cheddar cheese sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your cheddar cheese sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough & rest 20 minutes.
  • 8:30–9:30 AM: Do stretch and folds, add cheddar cheese.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store uncut or sliced cheddar sourdough bread in a bread box or an airtight container at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.

Serving Suggestions

This cheesy sourdough bread makes the perfect base for a hearty egg breakfast sandwich. It’s also amazing for grilled cheese, turkey sandwiches, or a classic BLT.

If your loaf starts to get a little stale, cube it and toast it to make croutons, stuffing, or breadcrumbs.

A slice of cheddar cheese sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

A loaf of cheddar cheese sourdough bread sliced on a wooden cutting board.
Print Pin Save
5 from 1 vote

Cheddar Cheese Sourdough Bread

This Cheddar Cheese Sourdough Bread is an easy, cheesy loaf made with active starter—perfect for beginners and delicious toasted or as a base for sandwiches.
Course Bread
Cuisine American
Prep Time 1 day 9 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 11 hours 45 minutes
Servings 12 slices
Calories 250kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt
  • 8 ounces cheddar cheese shredded
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • About 6–12 hours before starting, feed your starter so it’s active, bubbly, and doubled in size.
  • In a large bowl, whisk together warm water and active starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.
    1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Add ¼ of the shredded cheddar cheese to the top of the dough. With lightly damp hands, lift one edge of the dough, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90°, add another ¼ of the cheese, and repeat. Continue around all four sides. Gather into a rough ball and place it seam-side down in the bowl. Cover and rest 20 minutes. Repeat the stretch and fold process 3 more times (4 sets total), resting 20 minutes between sets.
    8 ounces cheddar cheese
  • Cover the bowl and let the dough rise at room temperature until doubled, puffy, and bubbly, about 4–12 hours depending on temperature and starter strength. A straight-sided container helps track the rise.
  • Turn the dough out onto a lightly floured surface and gently stretch into a rectangle. Fold one long edge toward the center, then the opposite long edge. Repeat with the short edges. Flip seam-side down and gently round into a ball to create surface tension. Rest 20 minutes, then repeat shaping process to redistribute air and build extra tension.
  • Transfer the dough seam-side up to a rice flour–dusted proofing basket. Cover and refrigerate overnight (12–16 hours).
    Rice flour
  • Place a Dutch oven with its lid inside and preheat to 450°F. Allow the Dutch oven to heat an additional 30–45 minutes once the oven reaches temperature.
  • Flip dough onto parchment or a bread sling, score the top, then transfer carefully to the hot Dutch oven. Add 2 ice cubes for steam and cover. Bake 40 minutes covered, then uncover and bake another 5–10 minutes until golden brown.
    2 ice cubes
  • Transfer the bread to a wire rack and let cool at least 2 hours before slicing.

Notes

  • Storage: Store uncut or sliced bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread for up to 3 months.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 460mg | Potassium: 73mg | Fiber: 1g | Calcium: 144mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Gingerbread Sourdough Bread

This Gingerbread Sourdough Bread combines the cozy flavors of gingerbread with a tender, chewy sourdough loaf. Made with active starter, molasses, and warm spices, it’s perfect for the holiday season.

A loaf of gingerbread sourdough bread cut into slices on a cutting board.

When I was brainstorming sourdough holiday recipes for the blog this year, I was a bit skeptical about turning gingerbread into a sourdough loaf. I wasn’t sure if the warm, sweet flavors would translate well into a yeasted bread. But the moment I took my first bite, I was convinced.

While not as sweet as classic gingerbread, this gingerbread sourdough bread has a lightly sweetened, warmly spiced flavor with rich molasses notes—you can definitely tell it’s gingerbread! And it's perfect for the Christmas season.

Plus, the dough for this recipe is fairly easy to work with, making it a great option for beginners.

One key tip: don’t add the cinnamon to the dough, as it can inhibit yeast activity. Instead, sprinkle it in while shaping to create pretty cinnamon streaks in each slice.

Whether you’re gifting it to friends and family or slicing a loaf to toast for breakfast, this gingerbread sourdough bread is sure to make your holidays a little merrier.

Looking for more sourdough Christmas recipes? Give my sourdough monkey bread a try for a nostalgically sweet treat.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing the dough. If you only have fresh sourdough discard (1–2 days old), you can use it, but the dough may take longer to rise.
  • Unsulphered Molasses- Provides rich, deep sweetness and that classic gingerbread flavor.
  • Spices- A blend of ginger, cinnamon, allspice, cloves, and nutmeg gives the bread its warm, holiday-inspired flavor. Do not add cinnamon until shaping, as it can interfere with yeast activity during fermentation.
  • Bread Flour- Gives structure, chew, and a good rise. You can substitute all-purpose flour, but the loaf may be slightly less chewy and flatter.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. You can adjust slightly depending on your preferred dough hydration and the humidity in your kitchen.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make gingerbread sourdough bread. Each ingredient is labeled with text. They include water, molasses, bread flour, ginger, cinnamon, other spices, sourdough starter, and salt.

Tips for Success

  • Use an active starter. A well-fed, bubbly starter gives your dough the strength it needs for a good rise and a soft, open crumb.
  • Weigh your ingredients. Using a kitchen scale ensures accuracy and helps you achieve the right dough hydration and texture.
  • Hold off on the cinnamon. Adding it too early can interfere with yeast activity, affecting fermentation and rise.
  • Be patient during bulk fermentation. Wait until the dough is puffy and nearly doubled. This step is key for a light, airy crumb.
  • Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully in the oven.
  • Don’t skip the cold proof. Refrigerating the shaped dough develops flavor and makes scoring cleaner and easier.
  • Cool completely before slicing. Allowing the bread to rest fully ensures the crumb sets and avoids a gummy interior.

How to Make Gingerbread Sourdough Bread

Follow these step-by-step instructions with photos to see exactly how to make gingerbread sourdough bread.

Step 1: Feed starter. Make sure your sourdough starter is bubbly and active by feeding it 6–12 hours before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. In a large bowl, whisk warm water, starter, and molasses. Add flour, salt, and all spices except cinnamon. Mix until no dry flour remains, then rest 20 minutes.

Water, molasses, and sourdough starter whisked together in a glass bowl.
Gingerbread sourdough bread dough in a glass mixing bowl.

Step 3: Stretch and fold. Wet your hands and fold all four sides of the dough over itself. Rest 20 minutes and repeat three more times.

Gingerbread sourdough bread dough being stretched in a glass bowl.
Gingerbread sourdough bread dough being folded over itself during the stretch and fold process.

Step 4: Bulk fermentation. Cover and let dough double in size. This can take 4–12+ hours.

Gingerbread sourdough bread in a straight-sided container before bulk fermentation.
Gingerbread sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape + add cinnamon. Turn dough onto a floured surface, stretch into a rectangle, sprinkle with cinnamon. Fold like a letter, then shape into a round or oval.

Gingerbread sourdough bread dough stretched into a rectangle on a floured countertop with cinnamon sprinkled all over it.
Gingerbread sourdough bread dough shaped into a round ball.

Step 6: Cold proof. Place dough seam-side up in a rice-floured proofing basket. Refrigerate 12–16 hours.

Gingerbread sourdough bread in an oval-shaped proofing basket before proofing overnight.
Gingerbread sourdough bread in an oval-shaped proofing basket after proofing overnight in the refrigerator.

Step 7: Bake. Preheat a lidded Dutch oven to 450°F. Transfer the dough on parchment into the hot Dutch oven, add 2 ice cubes for steam. Cover and bake 45 minutes. Remove the lid and bake 5–10 more minutes. Cool the loaf on a wire rack for at least 2–4 hours before slicing.

An oval-shaped gingerbread sourdough loaf scored on a piece of parchment paper just before baking.
A loaf of gingerbread sourdough bread cooling on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan your gingerbread sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough & rest 20 minutes.
  • 8:30–9:30 AM: Complete stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Add cinnamon + shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Keep the whole loaf or slices of gingerbread sourdough bread in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the toaster or oven before serving.

Serving Suggestions

This gingerbread sourdough bread is delicious toasted with butter, cream cheese, cranberry jam, or nut butter. You can also use it for French toast or French toast casserole, sandwiches, or even cube and toast it for spiced croutons.

It also makes a lovely homemade gift for the holidays.

A slice of gingerbread sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

A loaf of gingerbread sourdough bread cut into slices on a cutting board.
Print Pin Save
4.67 from 6 votes

Gingerbread Sourdough Bread

This Gingerbread Sourdough Bread combines the cozy flavors of gingerbread with a tender, chewy sourdough loaf. Made with active starter, molasses, and warm spices, it’s perfect for the holiday season.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 196kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups (300 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • ⅓ cup (110 grams) unsulphered molasses
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's Kosher Salt or table salt
  • 1 tablespoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 tablespoon ground cinnamon DO NOT mix into the dough; sprinkle into dough while shaping
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • About 6–12 hours before mixing, feed your sourdough starter so it’s bubbly, active, and doubled in size. In a warm space (75°F) this may take 6 hours; in a cooler kitchen (65–68°F) it could take 12+ hours.
  • In a large bowl, whisk together the warm water, sourdough starter, and molasses until dissolved. Add the flour, salt, and all spices except cinnamon, kneading until no dry flour remains. Cover and let the dough rest for 20 minutes.
    1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ⅓ cup (110 grams) unsulphered molasses, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon ground ginger, ½ teaspoon allspice, ½ teaspoon cloves, ¼ teaspoon nutmeg
  • With lightly damp hands, lift one side of the dough, stretch it upward, and fold it over. Rotate the bowl 90° and repeat for all four sides. Gather the dough into a rough ball. Flip it seam-side down in the bowl, cover, and rest for 20 minutes. Repeat this stretch-and-fold process three more times, resting 20 minutes between sets.
  • Cover the dough and let it rise until roughly doubled in size and is slightly jiggly with visible fermentation bubbles. This can take 4–12+ hours depending on your starter's strength and kitchen temperature. Using a straight-sided container can help you track the rise.
  • Turn the dough onto a floured surface and gently stretch into a rectangle. Sprinkle the cinnamon evenly over the surface. Fold the long sides toward the center, then fold the short sides in (like folding a letter). Flip seam-side down and shape into a round or oval loaf. Note: this dough is shaped just once to help keep the cinnamon contained inside.
    1 tablespoon ground cinnamon
  • Dust a proofing basket generously with rice flour and place the dough seam-side up inside. Cover and refrigerate for 12–16 hours.
    Rice flour
  • The next day, place a lidded Dutch oven inside your oven and preheat to 450°F. Once the oven reaches temperature, let it heat another 30–60 minutes.
  • Turn the dough out onto a double sheet of parchment or a bread sling (or both) to prevent the bottom from burning (molasses caramelizes quickly). You can also place a baking sheet on the rack below the Dutch oven to buffer the heat. Score the dough as desired, place 2 ice cubes in the Dutch oven for steam, and carefully transfer the dough inside using the sling or parchment. Cover with the lid and bake 45 minutes, then remove the lid and bake an additional 5–10 minutes for a deeper crust color.
    2 ice cubes
  • Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store bread (sliced or whole) in a bread box or airtight container for up to 3 days at room temperature. Freeze sliced bread in a freezer-safe bag for up to 3 months. Defrost at room temperature or rewarm in the toaster, oven, or microwave.

Nutrition

Serving: 1slices | Calories: 196kcal | Carbohydrates: 40.5g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 340mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 5.5g | Calcium: 31mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Gravy

This Sourdough Gravy makes the most of your discard, turning it into a smooth, savory sauce in just 20 minutes. Perfect for Thanksgiving or any comfort food meal!

A roasted bone-in chicken thigh and potatoes smothered in sourdough gravy.

Ever since I bought my house four years ago, I’ve been the family host for Thanksgiving—and this year will be my fifth!

This year is also the biggest one yet, with 17 family members around the table. Over time, I’ve tried to sneak more sourdough recipes onto the menu. It started with stuffing and dinner rolls, and now, I’m adding this sourdough gravy.

Made with a sourdough discard roux, this gravy is super simple. In fact, it takes just 20 minutes and uses only five ingredients.

What I love most is that you can easily customize it. Use chicken or turkey stock, add your favorite seasonings, or even incorporate pan drippings if it’s Thanksgiving.

If you prefer a subtler sourdough flavor, you can simply reduce the amount of discard and add a bit of flour.

All in all, it’s a fun, unique twist on a comfort food classic that I hope you’ll enjoy as much as my family and I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Discard- A ¼ cup of discard thickens about 2 cups of stock. For a milder sourdough flavor, use 2 tablespoons discard and add 2 tablespoons all-purpse flour.
  • Chicken or Turkey Stock- Homemade stock gives the best flavor. Keep in mind that saltiness varies, which will affect how much additional salt you add.
  • Butter- Unsalted butter is best so you can control the gravy’s saltiness.
  • Flour (optional)- Swap 2 tablespoons of the discard with 2 tablespoons of flour for a less tangy sourdough gravy.
  • Seasonings- Thyme, poultry seasoning, rosemary, garlic powder, onion powder, and black pepper all work beautifully.
  • Kosher Salt- Start with a small amount and taste as you go. Kosher salt is ideal because it doesn’t contain sugar or anti-caking agents like table salt.
The ingredients to make sourdough gravy. Each ingredient is labeled with text. They include sourdough discard, butter, chicken or turkey stock, seasonings, and salt.

Tips for Success

  • Aim for about ¼ to ½ cup of gravy per person. The exact amount depends on your meal and taste, but it’s always good to make a little extra.
  • Prep first. Sourdough gravy comes together quickly, so have all your ingredients measured and ready before you start.
  • Whisk continuously. Keeping an eye on the pot and whisking often prevents lumps and scorching.
  • Don't simmer or boil. Boiling can cause the gravy to splatter, over-thicken, or scorch.
  • Adjust thickness. If the gravy is too thick, stir in a splash of stock or water. If it’s too thin, let it simmer a little longer to reduce.
  • Season to taste. Stock saltiness varies, so start with less salt, taste, and add more as needed.
  • Keep warm. If you’re not serving right away, keep the gravy covered over low heat or in a warm oven to prevent a skin from forming.

How to Make Sourdough Gravy

Follow these step-by-step instructions (with pictures) to learn how to make chicken or turkey gravy with sourdough discard.

Step 1: Make the roux. Melt butter in a small saucepan over medium-low heat. Add sourdough discard and whisk until it thickens and turns lightly brown.

Butter melting in a stainless steel pot.
Sourdough discard roux in a stainless steel pot.

Step 2: Add stock. Slowly pour in chicken or turkey stock, whisking constantly to prevent lumps. Stir in salt, thyme, and black pepper.

Chicken stock whisked into the sourdough discard roux in a stainless steel pot.

Step 3: Thicken and serve. Heat just below a simmer for about 10 minutes, whisking frequently, until thickened. Remove from heat and serve immediately.

A gravy boat filled with sourdough chicken gravy.

Making Sourdough Gravy with Pan Drippings

After roasting chicken or turkey, pour the pan drippings into a measuring cup. Let them cool so the fat rises, then spoon off most of the fat, leaving the flavorful juices.

Use the fat to make your roux: melt it in a saucepan, whisk in the sourdough discard until thick and lightly golden. Add the pan juices plus enough chicken stock to reach 2 cups.

Taste before adding extra salt, then stir in thyme, black pepper, and finish the gravy as usual.

How to Store

Store leftover sourdough gravy in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze up to 3 months and thaw overnight in the fridge.

Reheat on the stovetop or in the microwave, adding a splash of stock or water if it’s too thick.

Serving Suggestions

Sourdough gravy can be served over roasted chicken or turkey, mashed potatoes, stuffing, or even drizzled on roasted vegetables. It’s also delicious with biscuits or as a savory sauce for dipping sourdough bread or focaccia.

A gravy boat filled with sourdough discard gravy.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Thanksgiving Recipes

📖 Recipe

A roasted bone-in chicken thigh and potatoes smothered in sourdough gravy.
Print Pin Save

Sourdough Gravy

This Sourdough Gravy makes the most of your discard, turning it into a smooth, savory sauce in just 20 minutes. Perfect for Thanksgiving or any comfort food meal!
Course Sauces
Cuisine American
Prep Time 0 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 cups
Calories 275kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Melt the butter in a small saucepan over medium-low heat. Once fully melted, whisk in the sourdough discard. Cook the mixture, whisking occasionally, until it thickens and begins to turn lightly golden.
    4 tablespoons unsalted butter, ¼ cup sourdough starter discard
  • Slowly pour in the chicken (or turkey) stock while whisking continuously to prevent lumps. Add the salt, thyme, and black pepper, and whisk until everything is well combined.
    2 cups chicken stock, 1-2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper
  • Continue heating the gravy for about 10 minutes, keeping it just below a simmer. Whisk frequently until it reaches your desired thickness. It will continue to thicken slightly as it cools.
  • Remove from heat and serve immediately. It’s best enjoyed warm!

Notes

  • To Make With Pan Drippings: Use roasted poultry drippings instead of butter to make the roux with discard. Then, whisk in drippings + stock. Season to taste.
  • Storage: Store leftover gravy in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 11g | Protein: 6.5g | Fat: 23.5g | Saturated Fat: 14.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1354mg | Potassium: 130mg | Fiber: 0.5g | Calcium: 12mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Gingerbread

This Sourdough Gingerbread is an old-fashioned loaf cake made with sourdough discard and molasses for a moist, warmly spiced seasonal treat. It's easy to make and perfect for breakfast, dessert, or gifting throughout the holidays.

A slice of sourdough gingerbread loaf cake on a piece of parchment paper.

Gingerbread is one of those classic holiday bakes that I love making every year.

Whether you slice it up for breakfast or bake a few loaves to share with family and friends, it doesn’t get more cozy than old-fashioned gingerbread during the holidays.

This sourdough gingerbread loaf cake hits all the nostalgic notes - rich molasses flavor, warm spices, and just the right amount of sweetness. It’s perfect alongside a cup of coffee or hot cocoa.

Plus, it’s made with sourdough discard, which is great for using up extra and adding moisture to the cake.

You can make it ahead for Christmas morning or wrap it in parchment and twine for a thoughtful homemade gift.

It’s one of my favorite sourdough holiday recipes - right up there with my gingerbread sourdough bread. I hope you give it a try and enjoy!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds extra moisture more than flavor, and it’s a great way to use up leftover discard.
  • Molasses- Unsulphured molasses gives gingerbread its classic, rich flavor.
  • Spices- A cozy mix of ginger, cinnamon, allspice, cloves, and nutmeg brings that warm gingerbread taste.
  • Brown Sugar- Adds a caramel-like sweetness that complements the molasses and spices perfectly.
  • All-Purpose Flour- For the best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
  • Butter- Softened butter creams easily with the brown sugar, helping create a light, fluffy batter.
  • Whole Milk- Adds moisture and richness. You can substitute other milks, but the texture might be a little less tender.
  • Egg- Provide structure and richness. Using room temperature eggs helps keep the batter smooth.
  • Vanilla Extract- Adds a subtle, warm vanilla note to round out the flavors.
  • Baking Powder & Soda- These help the gingerbread rise up light and fluffy.
  • Kosher Salt- Balances the sweetness and brings out all the other flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough gingerbread cake. Each ingredient is labeled with text. They include eggs, all-purpose flour, brown sugar, molasses, butter, vanilla, sourdough discard, whole milk, salt, baking powder, baking soda, and spices.

Tips for Success

  • Use a kitchen scale. Weighing ingredients is the most accurate way to bake, especially with flour and sourdough discard.
  • Choose the right pan. An aluminum loaf pan bakes more evenly than glass or ceramic, helping prevent underbaked centers.
  • Use room temperature ingredients. This helps the batter mix evenly for a consistent texture.
  • Don’t overmix. Stir just until combined to prevent a dense loaf.
  • Cool before slicing. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely so the crumb sets properly.

How to Make Sourdough Gingerbread

Here’s a quick step-by-step look at how to make sourdough discard gingerbread, along with photos of each step.

Step 1: Whisk dry ingredients. Whisk together flour, salt, baking powder, baking soda, and spices.

The dry ingredients mixed together in a glass bowl.

Step 2: Combine wet ingredients. Cream butter and sugar until fluffy, then beat in eggs, molasses, discard, and vanilla.

The butter, sugar, and eggs creamed together in a glass bowl until light and fluffy.
The wet ingredients mixed together in a glass bowl.

Step 3: Mix batter. Alternately add dry ingredients (in 3 parts) and milk (in 2 parts), folding until just combined.

Sourdough gingerbread cake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Bake. Pour batter into pan and bake 50–60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Sourdough gingerbread cake batter in a parchment lined loaf pan.
Baked sourdough gingerbread cake in a loaf pan.

How to Store

Store sourdough gingerbread in an airtight container at room temperature for 2-3 days.

For longer storage, freeze for up to 3 months. When ready to enjoy, let thaw at room temperature and warm in the oven or microwave, if desired.

A loaf of sourdough gingerbread cake cut into slices on a sheet of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Holiday Sourdough Recipes

📖 Recipe

A slice of sourdough gingerbread loaf cake on a piece of parchment paper.
Print Pin Save

Sourdough Gingerbread

This Sourdough Gingerbread is an old-fashioned loaf cake made with sourdough discard and molasses for a moist, warmly spiced seasonal treat. It's easy to make and perfect for breakfast, dessert, or gifting throughout the holidays.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 1 hour 50 minutes
Servings 12 slices
Calories 255kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt use ½ teaspoon or measure in grams if using Morton's brand or table salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • 8 tablespoons (1 stick; 113 grams) unsalted butter softened
  • ½ cup (100 grams) brown sugar packed
  • 2 large (100 grams) eggs room temperature
  • ½ cup (170 grams) unsulphered molasses
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180 grams) whole milk room temperature

Instructions

  • Preheat your oven to 350°F. Grease and line a 9"x5" loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground ginger, 2 teaspoons cinnamon, ¼ teaspoon allspice, ¼ teaspoon cloves, ⅛ teaspoon nutmeg
  • In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the molasses, sourdough discard, and vanilla extract until fully combined.
    8 tablespoons (1 stick; 113 grams) unsalted butter, ½ cup (100 grams) brown sugar, 2 large (100 grams) eggs, ½ cup (170 grams) unsulphered molasses, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients in three parts, alternating with the milk in two parts. Gently fold everything together after each addition until just combined, stopping when no streaks of flour remain.
    ¾ cup (180 grams) whole milk
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 212mg | Potassium: 222mg | Fiber: 0.5g | Sugar: 17.5g | Calcium: 84mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Garlic Sourdough Bread with Herbs

This Garlic Sourdough Bread is an easy, naturally leavened loaf made with just 6 ingredients, including active sourdough starter, garlic, and fresh herbs. It's fermented overnight for a savory inclusion recipe that's perfect for beginners.

A slice of garlic sourdough bread on a wooden cutting board. A head of garlic and fresh herbs are laying on the board around the bread.

Testing new bread recipes sometimes leaves me with more loaves than I can realistically eat on my own.

Since I live alone, I often share any extras with my neighbors. A few weeks ago, when testing this garlic sourdough bread, I had a feeling they'd really like this one. And I was right!

The moment I handed it over, their son grabbed it and hid it in his room. All week, they kept sneaking pieces from each other, each wanting to keep it for themselves. Needless to say, it was a hit.

This garlic herb sourdough bread a simple, beginner-friendly inclusion recipe made with just active starter (no added yeast) and folded with minced fresh garlic and your choice of fresh herbs.

Fermented overnight for extra flavor, it’s perfect for toasting, sandwiches, or turning into stuffing for Thanksgiving.

It’s definitely one you’ll want to keep in your sourdough recipe collection. I hope you give it a try and enjoy it as much as my neighbors and I did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing the dough. You can use fresh discard (1–2 days old), but the rise may take a bit longer.
  • Garlic- Finely mincing or grating helps the garlic blend evenly into the dough and soften as it bakes. For a milder, slightly sweeter flavor, try using roasted garlic.
  • Fresh Herbs- Use any combination you like, such as rosemary, thyme, oregano, or chives. If using dried herbs, reduce the amount by about one-third.
  • Bread Flour- Gives the bread structure, chew, and a strong rise. You can swap in all-purpose flour, but the loaf may be a bit softer and flatter.
  • Water- Lukewarm or room temperature water helps the dough ferment properly. Feel free to adjust the amount based on your desired dough hydration and your kitchen’s humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make garlic sourdough bread with herbs. Each ingredient is labeled with text. They include garlic, herbs, sourdough starter, water, bread flour, and salt.

Tips for Success

  • Use an active starter. A bubbly, well-fed starter gives your dough strength for a good rise and more open crumb.
  • Weigh your ingredients. Using a kitchen scale helps ensure accuracy and consistent dough hydration and texture.
  • Adjust mix-ins to taste. Use any combination of herbs that you enjoy, adding as much as you like. For a milder garlic flavor, try roasting it first.
  • Be patient with fermentation. Wait until the dough is puffy and doubled in size. This is key for a light, airy crumb.
  • Build tension when shaping. Creating a taut surface helps your loaf hold its shape and rise beautifully in the oven.
  • Don't skip the cold proof. Refrigerating the shaped dough develops flavor and makes scoring cleaner and easier.
  • Cool completely before slicing. Let the bread rest so the crumb sets fully and doesn’t turn gummy.

How to Make Garlic Sourdough Bread with Herbs

Follow these step-by-step instructions with photos to see exactly how to make this flavorful garlic herb sourdough bread.

Step 1: Feed starter. About 6–12 hours before starting, feed your starter so it’s bubbly, active, and doubled in size.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. In a large bowl, whisk warm water and starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.

Water and active sourdough starter mixed together in a glass mixing bowl with a wire whisk sticking out to the left.
Sourdough bread dough in a glass bowl.

Step 3: Add garlic and herbs. Perform 4 sets of stretch-and-folds, adding garlic and herbs in the first set. Rest 20 minutes between sets.

Garlic herb sourdough bread dough being stretched and folded in a bowl.
Herb and garlic sourdough bread dough being stretched and folded in a glass bowl.
A stretched and folded sourdough bread dough ball in a glass bowl.

Step 4: Bulk fermentation. Cover the dough and let it rise until doubled, puffy, and full of bubbles, typically 4–12 hours.

The dough in a straight sided container before bulk fermentation.
The dough in a straight sided container after bulk fermentation.

Step 5: Shape. First, pre-shape dough into a round. Rest 20 minutes, then do a final shaping into round or oval loaf.

Fermented garlic herb sourdough bread dough stretched out into a rectangle on a floured counter.
Garlic sourdough bread dough folded into thirds while being shaped.
A garlic herb sourdough bread dough ball on a counter.

Step 6: Cold proof. Proof overnight in floured basket, covered, 12–16 hours.

Garlic sourdough bread dough in an oval proofing basket.

Step 7: Bake. Preheat Dutch oven to 450°F. Score dough, add ice cubes for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Cool 2 hours before slicing.

A baked loaf of garlic sourdough bread with herbs on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your garlic sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough & rest 20 minutes.
  • 8:30–9:30 AM: Stretch and folds, add garlic and herbs.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your whole or sliced garlic herb sourdough bread in an airtight container or bread box at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.

Serving Suggestions

Garlic sourdough bread is delicious toasted with butter, avocado, or cottage cheese. It also makes an amazing base for a grilled cheese, turkey, breakfast, or BLT sandwich.

Loaf gone a bit stale? Cube and toast it to make croutons or a savory bread stuffing for Thanksgiving.

Three slices of garlic sourdough bread with fresh herbs on a piece of wrinkled parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

A slice of garlic sourdough bread on a wooden cutting board.
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Garlic Sourdough Bread with Herbs

This Garlic Sourdough Bread is an easy, naturally leavened loaf made with just 6 ingredients, including active sourdough starter, garlic, and fresh herbs. It's fermented overnight for a savory inclusion recipe that's perfect for beginners.
Course Bread
Cuisine American
Prep Time 1 day 9 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 11 hours 45 minutes
Servings 12 slices
Calories 175kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's or table salt
  • 4-6 cloves garlic finely minced or grated
  • ½ cup chopped fresh herbs (rosemary, thyme, chives, oregano, etc.)
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter about 6–12 hours before mixing the dough so it’s bubbly, active, and doubled in size. In a warmer kitchen it may be closer to 6 hours, in a cooler one closer to 12.
  • In a large mixing bowl, whisk together the warm water and active starter. Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
    1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • With lightly damp hands, lift one edge of the dough, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. During this first set of folds, add about ¼ of the minced garlic and chopped herbs with each fold so they evenly incorporate. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and rest 20 minutes. Repeat this stretch-and-fold process 3 more times (4 sets total), resting 20 minutes between sets.
    4-6 cloves garlic, ½ cup chopped fresh herbs
  • Let the dough rise at room temperature until it’s doubled, puffy, and full of bubbles, typically 4–12 hours depending on room temperature, dough temperature, and starter strength. Using a straight-sided container can help track the rise.
  • Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle. Fold one long edge toward the center, then the opposite long edge, like folding a letter. Repeat with the two shorter edges. Then, flip the dough seam-side down and gently round it into a ball to build surface tension. Cover and rest 20 minutes.
  • Repeat the shaping process to build extra surface tension and evenly redistribute the air bubbles before transferring the dough to a rice flour–dusted proofing basket.
    Rice flour
  • Cover and refrigerate overnight for 12–16 hours.
  • The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat 30–45 minutes after the oven reaches temperature.
  • Flip the dough out onto parchment paper or a bread sling. Score the top as desired. Carefully transfer to the hot Dutch oven, drop in 2 ice cubes for steam, and cover quickly. Bake 40 minutes covered, then uncover and bake an additional 5–10 minutes until golden brown.
    2 ice cubes
  • Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Adjust mix-ins to taste. Use any combination of herbs that you enjoy, adding as much as you like. For a milder garlic flavor, try roasting it first.
  • Storage: Store uncut or sliced sourdough bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 34g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 72mg | Fiber: 1g | Calcium: 16mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Baked Brie in Sourdough Bread Bowl

Baked Brie in Sourdough is a show-stopping holiday appetizer made with creamy Brie cheese in a crusty sourdough bread bowl—ready in just 30 minutes!

A hand scooping melty brie cheese up with a piece of sourdough bread.

When I first shared this recipe, it was just a simple baked Brie.

Now that I’m into sourdough baking, I’ve been revisiting some older recipes. When I came across this one, I knew it was perfect for a sourdough bread bowl.

Melty, creamy Brie nests inside a crusty sourdough loaf, topped with a sweet and savory mix of honey, garlic, and thyme—what’s not to love?

This baked Brie in sourdough is an easy, 30-minute appetizer that’s perfect for holiday parties. It’s as beautiful as it is delicious!

After photographing it, I couldn’t stop eating it—I swear I ate half a wheel of Brie and half a loaf of sourdough before finally giving the rest to my chickens (they loved it too).

I hope you give it a try and enjoy it as much as I did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Bread Bowl- I like to use my sourdough bread bowl recipe, dividing the dough into 2 instead of 4 to make two 1-pound loaves. Store-bought sourdough also works.
  • Brie Cheese- This recipe uses an 8-ounce wheel of Brie. Score just the top so the flavors can infuse without breaking the cheese apart.
  • Garlic- Fresh garlic gives the best flavor. Finely mince it so it distributes evenly over the Brie.
  • Thyme- Fresh thyme leaves add a subtle earthy, herbaceous note. You can swap for rosemary or sage if you like.
  • Olive Oil- A good quality extra virgin olive oil adds richness and helps carry the flavors of the garlic and thyme.
  • Honey- Adds a touch of sweetness that balances the savory and earthy flavors. Maple syrup or brown sugar can work as a substitute if needed.
The ingredients to make baked brie in sourdough. Each ingredient is labeled with text. They include brie cheese, sourdough bread, olive oil, garlic, honey, thyme, and salt.

Other Topping Ideas

  • Sweet- Top with cranberry, blueberry, or strawberry jam.
  • Nutty- Sprinkle with chopped pecans, walnuts, or pistachios.
  • Savory- Try caramelized onions, roasted garlic, or a drizzle of balsamic glaze.
  • Festive- Add pomegranate arils, dried cranberries, or fresh rosemary.

Tips for Success

  • Use homemade sourdough bread. Fresh sourdough bread gives the best flavor and texture, making it perfect for holding all that melty, gooey Brie cheese.
  • Reserve bread pieces. Keep the chunks you hollow out to serve alongside the Brie for dipping.
  • Score the Brie. Lightly scoring the top rind in a criss-cross pattern helps the toppings soak in and ensures the cheese melts evenly.
  • Bake just before serving. Baked Brie is at its best warm and gooey. It stays scoopable for about 15–20 minutes, so plan to serve right out of the oven.

How to Make Baked Brie in Sourdough

Follow these step-by-step instructions (with pictures!) to learn how to make honey garlic baked Brie in a sourdough bread bowl.

Step 1: Prep bread bowl. Preheat oven to 350℉. Hollow out sourdough and cut slits for easy serving; save removed bread for dipping.

A hollowed out sourdough bread bowl on a cutting board.

Step 2: Score Brie cheese. Criss-cross the top rind and place Brie in the bread bowl.

A scored wheel of brie cheese placed inside of a sourdough bread bowl.

Step 3: Add topping. Whisk olive oil, honey, garlic, thyme, and salt; drizzle over Brie.

Olive oil, honey, garlic, and thyme mixed together in a small glass bowl with a metal spoon sticking out.
Brie cheese in a sourdough bread bowl topped with olive oil, honey, garlic, and thyme.

Step 4: Bake and serve. Bake at 350°F for 15–20 minutes until melted. Serve immediately with bread pieces for dipping.

Baked brie in sourdough with a spoon sticking out of the cheese.

How to Store

Baked Brie in sourdough is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat in a 300°F oven for 15–20 minutes until melty, covering with foil if the bread starts to brown too much.

Baked brie in a sourdough bread bowl. The brie is topped with olive oil, honey, garlic, and thyme.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Appetizer Recipes

📖 Recipe

A hand scooping melty brie cheese up with a piece of sourdough bread.
Print Pin Save

Baked Brie in Sourdough

Baked Brie in Sourdough is a show-stopping holiday appetizer made with creamy Brie cheese in a crusty sourdough bread bowl—ready in just 30 minutes!
Course Appetizer
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound sourdough bread bowl (divide dough in linked recipe into 2 bread bowls instead of 4 to make the right size for this recipe)
  • 8 ounces Brie cheese wheel
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 clove garlic minced
  • Leaves from 1 sprig of fresh thyme
  • ¼ teaspoon Diamond Crystal Kosher Salt

Instructions

  • Preheat oven to 350°F. Hollow out the sourdough bread bowl so the Brie fits snugly inside. Cut small slices around the edge so pieces are easy to pull apart after baking. Save the removed bread, cut into bite-sized pieces for serving.
    1 pound sourdough bread bowl
  • Score the top of the Brie in a criss-cross pattern, cutting only through the top rind. Place the Brie in the hollowed bread bowl.
    8 ounces Brie cheese wheel
  • In a small bowl, whisk together olive oil, honey, minced garlic, thyme leaves, and salt. Drizzle evenly over the scored Brie.
    2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1 clove garlic, Leaves from 1 sprig of fresh thyme, ¼ teaspoon Diamond Crystal Kosher Salt
  • Place the bread bowl in a baking dish or pie plate and bake for 15–20 minutes, until the Brie is melted and gooey. Watch closely to avoid overcooking.
  • Serve immediately with the reserved bread pieces. The Brie stays soft and scoopable for about 15–20 minutes.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300℉ oven for 15-20 minutes or until softened and melty. Cover with foil if needed to prevent bread from burning.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 37g | Protein: 14.5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.5g | Cholesterol: 38mg | Sodium: 621mg | Potassium: 132mg | Fiber: 1.5g | Sugar: 3g | Calcium: 82mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough French Toast Casserole

This Sourdough French Toast Casserole is an easy overnight breakfast bake made with sourdough bread, warm spices, and a crunchy pecan topping. It’s the perfect make-ahead dish for any brunch or holiday gathering.

A baking dish of sourdough french toast casserole with a few pieces missing and a spatula removing a piece.

A few years ago, I shared a brioche French toast casserole recipe on the blog that I made with store-bought brioche. Back then, I wasn’t really into sourdough baking yet.

But lately, I’ve been revisiting old recipes to see which ones could get a sourdough upgrade. And with the holidays around the corner, this recipe felt perfect.

Of course, you can still use store-bought bread. But homemade sourdough brioche, classic sourdough, or even sourdough cinnamon raisin bread takes this dish to the next level.

My sourdough French toast bake is topped with a crunchy pecan streusel that makes it feel extra decadent and special.

You can also assemble this casserole the night before and let it soak overnight. It’s an easy, make-ahead breakfast or brunch for the holidays—or any special occasion, really.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Bread- I used about half a loaf of my sourdough brioche bread for this recipe, but sourdough brioche buns or classic sourdough bread work great too. You’ll need about 16 ounces total, cut into ½–1-inch cubes for the best texture.
  • Eggs- Eggs give the casserole its puff and custardy texture. Whisk them well with the milk to avoid little scrambled bits.
  • Whole Milk- Adds richness and creaminess. Swap with half-and-half, 2%, or plant-based milk if desired.
  • Pecans- The streusel topping gets its crunch from pecans. Swap for walnuts, almonds, pistachios, or pumpkin seeds.
  • Brown Sugar- Adds deep, caramel-like sweetness. Use in both the streusel and base. Light or dark brown sugar works.
  • Granulated Sugar- Sweetens the custard and balances flavors. Reduce slightly if you prefer it less sweet.
  • Butter- Butter adds richness and moisture throughout the casserole and helps create that delicious caramelized layer on the bottom.
  • Flour- A bit of flour helps thicken the pecan streusel topping so it bakes up crisp instead of greasy.
  • Spices- Cinnamon and nutmeg give the casserole its cozy, spiced flavor that feels just right for a fall or winter morning. Feel free to add a pinch of ginger or allspice for even more warmth.
  • Kosher Salt- Salt enhances all the other flavors. I use Diamond Crystal Kosher Salt; if you’re using Morton’s kosher salt or table salt, use about half the amount.
The ingredients to make sourdough french toast casserole. Each ingredient is labeled with text. They include vanilla, milk, flour, nutmeg, sugar, brown sugar, butter, cinnamon, pecans, sourdough bread, eggs, and salt.

Tips for Success

  • Use stale bread. Day-old sourdough, brioche, or buns soak up the custard perfectly without turning soggy.
  • Whisk custard well. Make sure the eggs and milk are fully blended so you don’t end up with little bits of cooked egg.
  • Press the bread. After pouring the custard over the bread, gently press down any dry pieces so everything gets coated.
  • Refrigerate overnight. Letting it chill overnight gives the casserole the best texture and flavor.
  • Rest before serving. Give it about 10 minutes after baking so the custard sets and it’s easier to slice.

How to Make Sourdough French Toast Casserole

Learn how to make French toast casserole with sourdough bread using these simple step-by-step instructions (pictures included!).

Step 1: Make the pecan topping. Melt butter, then whisk in brown sugar, flour, cinnamon, and salt. Stir in pecans and set aside.

Flour, butter, sugar, and pecans mixed together in a stainless steel skillet.

Step 2: Prepare the baking dish. Melt butter with brown sugar and spread it in a 9x13-inch baking dish. Layer sourdough bread cubes evenly over the butter mixture.

An aluminum baking pan with melted butter and brown sugar coating the bottom and a few cubes of brioche sourdough bread on top.

Step 3: Mix custard and assemble. Whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and press down gently.

Eggs whisked together with milk, sugar, and spices.
The egg mixture poured over the cubed sourdough bread in a baking dish.

Step 4: Add topping and refrigerate. Sprinkle the pecan topping over the casserole. Cover and refrigerate overnight or at least 1 hour.

The assembled sourdough french toast casserole in a baking dish.

Step 5: Bake the casserole. Bake at 350°F, covered for 30 minutes, then uncovered for 25–30 minutes until golden and set.

Baked brioche sourdough french toast casserole.

How to Store

Store sourdough bread French toast casserole in the refrigerator for 4-5 days.

For longer storage, wrap tightly and freeze for up to 3 months. When you're ready to enjoy again, thaw overnight in the refrigerator. Rewarm in the oven, toaster oven, or microwave.

A piece of sourdough french toast casserole on a small plate covered in maple syrup. There's a fork on the plate and a small bite removed and out of focus in the foreground.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Breakfast Recipes

📖 Recipe

A baking dish of sourdough french toast casserole with a few pieces missing and a spatula removing a piece.
Print Pin Save

Sourdough French Toast Casserole

This Sourdough French Toast Casserole is an easy overnight breakfast bake made with sourdough bread, warm spices, and a crunchy pecan topping. It’s the perfect make-ahead dish for any brunch or holiday gathering.
Course Breakfast
Cuisine American, French
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 pieces
Calories 396kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pecan Topping

  • 8 tablespoons (113 grams; 1 stick) unsalted butter
  • ½ cup brown sugar packed
  • ½ cup all-purpose flour
  • ½ cup pecans chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt

Sourdough French Toast Casserole

  • 4 tablespoons (57 grams; ½ stick) unsalted butter
  • ¼ cup brown sugar packed
  • 16 ounces sourdough brioche or sourdough bread, cut into ½ to 1 inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's kosher salt

Instructions

Make Pecan Topping

  • In a small saucepan, melt butter over medium heat. Whisk in the brown sugar, flour, cinnamon, and salt until smooth. Stir in the chopped pecans, then set the mixture aside to cool while you prepare the casserole.
    8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup brown sugar, ½ cup all-purpose flour, ½ cup pecans, ¼ teaspoon ground cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt

Make Sourdough French Toast Casserole

  • In a microwave-safe bowl, melt 4 tablespoons of butter. Whisk in ¼ cup brown sugar until smooth, then pour the mixture into the bottom of a 9x13-inch baking dish, spreading it evenly to coat. Add the sourdough brioche cubes evenly over the butter mixture.
    4 tablespoons (57 grams; ½ stick) unsalted butter, ¼ cup brown sugar, 16 ounces sourdough brioche
  • In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Pour the custard evenly over the bread, pressing down gently with the back of a spoon to help the bread soak up the liquid. Sprinkle the pecan topping evenly over the casserole.
    6 large eggs, 2 cups whole milk, ¼ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon Diamond Crystal Kosher Salt
  • Cover tightly and refrigerate overnight or for at least 1 hour to allow the bread to absorb the custard.
  • When ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator about 30 minutes before baking.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered for another 25–30 minutes, until golden brown, puffed, and slightly jiggly in the center (it will deflate as it cools).
  • Let cool for about 10 minutes, then slice and serve warm with maple syrup.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 396kcal | Carbohydrates: 40g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7.5g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 237mg | Potassium: 177mg | Fiber: 1g | Sugar: 22g | Calcium: 95mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cinnamon Sugar Sourdough Bread

This Cinnamon Sugar Sourdough Bread is an easy, beginner-friendly loaf made with an active starter and sweet cinnamon sugar swirl. Perfect for morning toast or brunch.

Slices of cinnamon sugar sourdough bread on a wooden cutting board.

Sometimes simple really is the best. And this cinnamon sugar sourdough bread proves it.

For this recipe, I use my basic sourdough bread dough (so easy and beginner-friendly!) and add a sweet swirl of cinnamon, sugar, and a little flour at the shaping stage. Doing it at shaping keeps the cinnamon from slowing down the rise.

This loaf is naturally leavened with just an active sourdough starter (no added yeast!). And letting it ferment overnight gives the bread a slightly tangy flavor that makes the cinnamon sugar swirl shine even more.

My favorite way to enjoy it? Toasted with butter or cream cheese. But it’s also amazing in a French toast casserole or on a holiday brunch charcuterie board.

If you’re just getting into sourdough baking, this fun, easy inclusion recipe is a must-try.

I hope you enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can use fresh sourdough discard (1–2 days old) if needed, though the dough may take longer to rise.
  • Cinnamon Sugar- A combination of granulated sugar and ground cinnamon adds a sweet, warm swirl throughout the bread. A small amount of flour helps keep the swirl intact and prevents separation.
  • Bread Flour- Gives the bread structure, chew, and a good rise. You can use all-purpose flour instead, but your loaf may be slightly softer and not rise as high.
  • Water- Lukewarm or room temperature water helps encourage fermentation. Adjust slightly based on your preferred dough hydration and your kitchen’s humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half as much or weigh for best results.
The ingredients to make cinnamon sugar sourdough bread. Each ingredient is labeled with text. They include sourdough starter, bread flour, kosher salt, water, sugar, and cinnamon.

Tips for Success

  • Use an active starter. A bubbly, active starter helps your dough rise beautifully and gives the bread a soft, airy crumb.
  • Measure by weight. Using a kitchen scale ensures your ingredient measurements are accurate and your dough turns out perfectly every time.
  • Be patient with the bulk rise. Let the dough bulk ferment until it’s doubled and puffy. Rushing this step can lead to a denser loaf.
  • Shape just once. Since the cinnamon sugar is added during shaping, one gentle shape keeps the filling neatly inside.
  • Don't skip the cold proof. Refrigerating the shaped dough not only improves flavor but also makes scoring easier and cleaner.
  • Cool completely before slicing. Allow the loaf to cool completely before slicing so the crumb sets, avoiding a gummy texture.

How to Make Cinnamon Sugar Sourdough Bread

See exactly how to make cinnamon sugar sourdough bread from start to finish with these simple step-by-step photos.

Step 1: Feed starter. About 6–12 hours before starting so it’s bubbly and doubled.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk water and starter, then add flour and salt. Rest 20 minutes.

Water and active sourdough starter mixed together in a glass mixing bowl with a wire whisk sticking out to the left.
The dough mixed together in a glass mixing bowl.

Step 3: Stretch & folds. With lightly damp hands lift one edge, stretch it up as far as it will go without tearing, fold it over the center. rotate the bowl 90° and repeat around all 4 sides. Gather into a rough ball and place seam-side down in the bowl. Cover and rest 20 minutes. Repeat 3 more times, resting 20 minutes between each set.

Two hands stretching one side of the dough up out of the bowl.
Two hands folding the stretched dough over on top of itself in a bowl.

Step 4: Bulk fermentation. Let rise until doubled and bubbly (4–12+ hours).

Sourdough bread dough in a straight sided proofing container before bulk fermentation.
Sourdough bread dough in a straight sided proofing container after bulk fermentation.

Step 5: Shape + add cinnamon sugar. Turn the dough out and stretch it into a rectangle. Sprinkle on half the cinnamon sugar. Fold one long side over, sprinkle on a ¼ more, then fold the other long side and add the remaining sugar. Fold in the short edges, then flip the dough seam-side down and gently round it.

Sourdough bread dough stretched into a rectangle and sprinkled with cinnamon and sugar.
Cinnamon sugar being incorporated into the dough as it's being shaped.
A shaped cinnamon sugar sourdough bread dough ball on a counter.

Step 6: Cold proof. Place seam-side up in a rice-floured basket. Cover and refrigerate 12–16 hours.

Cinnamon sugar sourdough bread dough in a round proofing basket.

Step 7: Bake. Preheat oven to 450°F with a lidded Dutch oven inside. Flip dough onto parchment and score. Add 2 ice cubes for steam and bake 40 minutes covered. Then bake 5–10 minutes more uncovered. Cool on a wire rack at least 2 hours before slicing.

A scored loaf of cinnamon sugar sourdough bread on a piece of parchment paper.
A baked loaf of cinnamon sugar sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your cinnamon sugar sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough & rest 20 minutes.
  • 8:30–9:30 AM: Complete 4 sets of stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough + add cinnamon sugar.
  • 6:00 PM–6:00 AM (Next Day): Cold proof overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store in a bread box or an airtight container at room temperature for up to 3 days, either whole or sliced.

For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.

Serving Suggestions

This cinnamon sugar sourdough bread is delicious toasted with butter, cream cheese, or cottage cheese. It also pairs beautifully with homemade jams like blueberry, cranberry, or strawberry.

Serving brunch this holiday season? Take it to the next level by turning this sweet sourdough bread into French toast, a French toast casserole, or cut it into sticks to serve with fondue or on a charcuterie board.

A whole, uncut loaf of cinnamon sugar sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of cinnamon sugar sourdough bread on a wooden cutting board.
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5 from 1 vote

Cinnamon Sugar Sourdough Bread

This Cinnamon Sugar Sourdough Bread is an easy, beginner-friendly loaf made with an active starter and sweet cinnamon sugar swirl. Perfect for morning toast or brunch.
Course Bread
Cuisine American
Prep Time 1 day 9 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 11 hours 45 minutes
Servings 12 slices
Calories 190kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Bread Dough

  • 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt for Morton's brand or table salt, use 1 ¾ teaspoons or weigh in grams

Cinnamon Sugar Swirl

  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon all-purpose or bread flour
  • 2 teaspoons ground cinnamon plus more for dusting proofing basket (optional)
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before starting so it’s active, bubbly, and doubled in size (closer to 6 hours in a warm kitchen, up to 12 in a cooler one).
  • In a large mixing bowl, whisk together warm water and the active starter. Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.
    1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • With lightly damp hands, do one set of stretch-and-folds: lift one edge, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. Gather into a rough ball and place seam-side down back in the bowl. Cover and rest 20 minutes. Repeat 3 more times (4 sets total), resting 20 minutes between sets.
  • Cover the bowl and let the dough rise at room temperature until doubled, puffy, and full of bubbles—this may take 4–12 hours or more depending on your kitchen temperature, dough temperature, and starter strength. A straight-sided container makes it easier to track the rise.
  • In a small bowl, mix together the sugar, flour, and cinnamon. Set aside.
    ¼ cup (50 grams) granulated sugar, 1 tablespoon all-purpose or bread flour, 2 teaspoons ground cinnamon
  • Turn the dough out onto a lightly floured surface and stretch gently into a rectangle. Sprinkle half of the cinnamon sugar over the surface. Fold one long edge toward the center, sprinkle on ¼ of the cinnamon sugar, then fold the opposite edge over. Add the remaining sugar mixture before folding the short edges in, like a letter. Flip seam-side down on the counter and gently round into a ball.
  • Place the dough seam-side up in a rice flour–dusted proofing basket (add a little dusting of cinnamon to the basket if you like). Pinch seams closed if needed. Cover and refrigerate overnight for 12–16 hours.
    Rice flour
  • The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat an additional 30–45 minutes once the oven reaches temperature.
  • Flip the dough onto parchment or a bread sling, score the top as desired, then carefully transfer to the hot Dutch oven. Drop in 2 ice cubes for steam and cover quickly with the lid. Bake 40 minutes covered, then uncover and bake another 5–10 minutes.
    2 ice cubes
  • Let the bread cool on a wire rack for at least 2 hours before slicing.

Notes

  • Storage: Store uncut or sliced bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 38.5g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 336mg | Potassium: 61mg | Fiber: 1g | Sugar: 4.5g | Calcium: 14mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oatmeal Bread

This Sourdough Oatmeal Bread is a hearty, sandwich-style loaf made with rolled oats, whole wheat flour, and active starter. Easy to make, it can be baked the same day or fermented overnight for extra flavor.

Slices of oatmeal sourdough bread stacked on top of a piece of parchment paper.

Oatmeal has been one of my favorite foods for years. I’ve probably eaten it nearly every morning for over a decade!

So, of course, I was all in on the idea of adding my favorite breakfast food to sourdough bread.

For this sourdough oatmeal bread, I soak rolled oats in hot water before mixing them into the dough, which softens them and prevents them from soaking up too much of the dough’s water. I also added some whole wheat flour to make the loaf a bit heartier and healthier.

This dough works best with an active starter, though you can use discard that’s a day or two old (it may just take a little longer to rise). I bake it in a loaf pan for a classic sandwich-style bread, perfect for breakfast sandwiches, turkey sandwiches, or grilled cheese.

Easy to make the same day or ferment overnight, this oatmeal sourdough bread is sure to become a staple in your recipe collection.

I hope you give it a try and enjoy it as much as I do!

For a lightly-sweetened oatmeal bread, give my honey oat or maple oat sourdough bread recipes a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing. You can use fresh sourdough discard (within a day or two), but the dough may take longer to rise.
  • Rolled Oats- Soak in hot water before adding to the dough. This softens the oats and prevents them from drawing water from the dough.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but your loaf may be slightly softer and less well risen.
  • Whole Wheat Flour- Adds flavor, nutrition, and a slightly denser texture. You can adjust the ratio with bread flour if you prefer a lighter loaf.
  • Water- Lukewarm or room temperature water encourages fermentation. You can adjust the amount depending on your preferred dough hydration and your kitchen’s humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make oatmeal sourdough bread. Each ingredient is labeled with text. They include water, oats, bread flour, kosher salt, sourdough starter, and whole wheat flour.

Tips for Success

  • Start with an active starter. A bubbly, well-fed starter gives your dough strength and helps develop a soft, open crumb.
  • Weigh your ingredients. Using a kitchen scale ensures consistency and the right dough hydration, which is especially important with whole wheat flour and oats.
  • Soak the oats. Letting the oats soak before adding them to the dough softens them and prevents them from drawing too much water from the dough.
  • Be patient with the bulk rise. Wait until the dough is puffy and doubled. This helps create a light, airy texture.
  • Build tension when shaping. Tension helps the loaf rise well in the oven.
  • Cool completely before slicing. Letting it cool fully prevents a gummy interior.

How to Make Sourdough Oatmeal Bread

Follow these steps to turn your active starter and rolled oats into a soft sourdough oatmeal sandwich loaf.

Step 1: Feed starter. Feed about 6–12 hours before mixing. Make sure it’s bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Soak oats. Combine oats with hot water and let sit 30 minutes.

Rolled oats and hot water mixed together in a small bowl.

Step 3: Autolyse. Mix bread flour, whole wheat flour, and water until no dry flour remains; rest 30 minutes.

Bread flour, whole wheat flour, and water autolysing in a glass bowl.

Step 4: Mix the dough. Add soaked oats, starter, and salt; knead until smooth, then rest 20 minutes.

Soaked oats, sourdough starter, and salt on top of the autolysed flour and water in a glass bowl.
Sourdough oatmeal bread dough in a glass bowl.

Step 5: Stretch and fold. Perform 4 sets of stretch-and-folds, resting 20 minutes between each.

The dough being stretched and folding in a glass bowl.
The dough folded over itself in a glass bowl.
The stretched and folded dough in a glass mixing bowl.

Step 6: Bulk fermentation. Cover and let dough double in size, 4–12 hours depending on temperature.

The dough in a straight-sided container before fermenting.
The dough doubled in size in a straight-sided container after fermenting.

Step 7: Shape. Turn out dough, stretch into a rectangle, then shape into a ball or loaf with surface tension.

The fermented dough stretched out into a rectangle on a floured counter.
The dough folded into thirds like a letter during the shaping process.
The oatmeal sourdough bread dough shaped into a round ball on a floured counter.

Step 8: Proof. Place seam-side down in a loaf pan. Let rise until puffy, 2–4 hours at room temperature (or refrigerate overnight for extra flavor).

The shaped dough in a standard loaf pan before proofing.
The dough in a standard loaf pan after its final proof.

Step 9: Bake. Preheat oven to 450°F. Cover the loaf with a second pan, foil, or place in a Dutch oven for steam. Bake 30 minutes covered, 15–20 minutes uncovered, then cool before slicing.

A baked loaf of sourdough oatmeal bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your oatmeal sourdough bread:

  • 9:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Soak oats & autolyse flour + water.
  • 8:30–9:00 AM: Mix dough & rest 20 minutes.
  • 9:00 AM–10:00 AM: Stretch & folds.
  • 10:00 AM–5:00 PM (varies): Bulk ferment (until doubled).
  • 5:00-5:15 PM: Shape.
  • 5:15–7:15 PM: Proof.
  • 7:15–8:00 PM: Bake. Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough oatmeal bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the toaster or oven before serving.

Serving Suggestions

This hearty sourdough oatmeal bread is perfect for breakfast or brunch. Enjoy it toasted with butter or jam, as a breakfast sandwich, avocado toast, French toast, or in a French toast casserole.

For lunch or snacks, it’s great with cottage cheese, in a BLT, turkey, or grilled cheese sandwich. You can also cube and toast it to make croutons for soups and salads.

A whole loaf of uncut oatmeal sourdough bread on a counter.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of oatmeal sourdough bread stacked on top of a piece of parchment paper.
Print Pin Save

Sourdough Oatmeal Bread

This Sourdough Oatmeal Bread is a hearty, sandwich-style loaf made with rolled oats, whole wheat flour, and active starter. Easy to make, it can be baked the same day or fermented overnight for extra flavor.
Course Bread
Cuisine American
Prep Time 12 hours 30 minutes
Cook Time 45 minutes
Cool Time 2 hours
Total Time 15 hours 15 minutes
Servings 16 slices
Calories 140kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) hot water

Oatmeal Sourdough Bread

  • 3 cups (360 grams) bread flour
  • 1 cup (120 grams) whole wheat flour
  • 1 ¼ cups (300 grams) water
  • ½ cup (100 grams) active sourdough starter
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt measure by weight or use 2 teaspoons if using Morton's brand or table salt

Instructions

  • About 6–12 hours before mixing, feed your sourdough starter so it’s active, bubbly, and doubled in size. In a warmer kitchen (around 75–78°F), it may take closer to 6 hours, while in a cooler space (65–68°F), it could take 12 hours or more.
  • In a small bowl, combine 1 cup rolled oats with ½ cup hot water. Let soak for 30 minutes.
    1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
  • In a large bowl, mix the bread flour, whole wheat flour, and 1 ¼ cups water until no dry flour remains. Cover and let rest 30 minutes to hydrate the flour.
    3 cups (360 grams) bread flour, 1 cup (120 grams) whole wheat flour, 1 ¼ cups (300 grams) water
  • Add the soaked oats, active starter, and salt to the autolysed flour mixture. Knead until a cohesive dough forms. Cover and rest 20 minutes.
    ½ cup (100 grams) active sourdough starter, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Grab one edge of the dough, stretch it upward, and fold it over to the opposite edge. Rotate the bowl 90° and repeat for all 4 edges. Gather the dough into a ball, seam-side down, and rest 20 minutes. Repeat this process 3 more times for a total of 4 sets, resting 20 minutes between each.
  • Cover the dough and let it rise until puffy and doubled in size, about 4–12 hours depending on dough and room temperature. For easier tracking, use a straight-sided container and mark the starting height.
  • Gently turn the dough onto a lightly floured surface and stretch into a rectangle. Fold one long edge toward the center, then the opposite edge over it, like folding a letter. Fold the short edges similarly. Flip seam-side down and shape into a round ball. Drag the dough gently toward you with a bench scraper to create surface tension and create a more loaf-like shape.
  • Place the dough seam-side down in a standard loaf pan. Cover and let proof until very puffy and nearly at the top of the pan, about 2–4 hours at room temperature. For extra flavor, refrigerate overnight and then proof at room temperature before baking.
  • About 20 minutes before baking, preheat oven to 450°F. Cover the loaf pan with a second loaf pan or tent loosely with foil to create steam for a higher rise and crustier exterior. Or place the pan inside a preheated Dutch oven to trap steam.
  • Bake covered for 30 minutes. Then, remove the cover and bake an additional 15–20 minutes until golden brown and fully baked.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Tip: This dough can also be shaped into a rustic boule or batard and proofed overnight in a well-floured banneton. Bake inside a preheated Dutch oven for a crusty, artisan-style bread.
  • Storage: Store bread at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 27.5g | Protein: 5.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 78mg | Fiber: 2g | Calcium: 11mg | Iron: 1.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Cranberry Orange Sourdough Bread

This Cranberry Orange Sourdough Bread is studded with sweet dried cranberries and fresh orange zest for a bright, citrusy twist on classic sourdough. It’s an easy, beginner-friendly sourdough inclusion that’s perfect for the holiday season.

Slices of cranberry orange sourdough bread on a piece of parchment paper. Around the bread slices is half an orange and a few dried cranberries.

I first tested this cranberry orange sourdough bread in the middle of July. Let's just say, turning on my oven in 90°F weather was… not fun. Even so, I couldn't resist making this holiday-inspired loaf, packed with sweetened dried cranberries and bright orange flavor.

Offering it to my neighbors (I give away most of my sourdough bakes) felt a little silly in the middle of summer. But since I live in a town known for producing cranberries, they were pretty excited about it. Of the three loaves I shared with them that week, this one was their favorite. They especially loved it with chicken salad!

If you're just getting into sourdough inclusions, this is a great place to start. It's a lower-hydration dough that's easy to handle, with a lightly sweet flavor, chewy cranberries, and plenty of bright orange flavor from fresh zest.

I hope you give it a try and love it as much as I do!

Love cranberries? Try my sourdough cranberry cheesecake bars, sourdough cranberry orange muffins, or cranberry walnut sourdough bread.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing the dough. You can use fresh sourdough discard from the past day or two, but the dough may take longer to rise.
  • Orange Zest + Juice- Fresh orange zest provides most of the orange flavor, while a small amount of juice adds extra citrus flavor. Stick to the amounts in the recipe, as adding too much juice can affect fermentation.
  • Cranberries- This recipe works with both fresh and dried cranberries. Dried cranberries add sweetness and chew, while fresh cranberries have a more tart flavor.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but the loaf may be slightly softer and flatter.
  • Water- Adjust the amount slightly up or down depending on your preferred dough consistency.
  • Kosher Salt- Enhances flavor and helps strengthen the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh it for the most accurate measurement.
The ingredients to make cranberry orange sourdough bread. Each ingredient is labeled with text. They include orange zest and juice, cranberries, sourdough starter, bread flour, water, and salt.

Tips for Success

  • Use an active starter. Since this is an inclusion loaf, use a bubbly, active starter at or near its peak to help ensure the dough has enough strength and fermentation power to rise well.
  • Use fresh orange zest. Zest the oranges before juicing them for the brightest orange flavor. Avoid getting too much of the white pith, which can taste bitter.
  • Don’t overdo the orange juice. It can be tempting to add more for extra orange flavor, but too much juice can increase the acidity of the dough and affect fermentation.
  • Watch the dough, not the clock. Bulk fermentation can take anywhere from 4–12+ hours depending on your kitchen and starter. Look for dough that is puffy, bubbly, and nearly doubled in size.
  • Let the bread cool completely. Wait at least 2 hours before slicing so the crumb has time to set.

How to Make Cranberry Orange Sourdough Bread

Follow these step-by-step instructions and photos for a closer look at how to make cranberry orange sourdough bread. Then, find the full instructions and ingredient measurements in the recipe card below!

Step 1: Feed your sourdough starter. Feed your sourdough starter 6–12 hours before mixing the dough, until bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk together the water, starter, orange zest, and juice. Add the flour and salt and mix until no dry flour remains. Cover and rest for 20 minutes.

Orange juice, zest, water, and active sourdough starter whisked together in a bowl.
Orange-flavored sourdough bread dough in a mixing bow.

Step 3: Stretch and folds. Gently flatten the dough and add the cranberries in four portions, incorporating them with each fold. Rest 15 minutes, then repeat the stretch-and-fold process 3 more times.

Fresh cranberries being folded into the orange-flavored sourdough bread dough.
Fresh cranberries being folded into the orange-flavored sourdough bread dough.
Cranberry orange sourdough bread dough in a mixing bowl after the first set of stretch and folds.

Step 4: Bulk ferment. Cover and let the dough rise at room temperature until puffy, bubbly, and significantly increased in volume, about 4–12+ hours depending on your kitchen.

Cranberry orange sourdough bread dough in a straight-sided container before bulk fermenting.
Cranberry orange sourdough bread dough in a straight-sided container after bulk fermenting.

Step 5: Shape. Turn the dough onto a lightly floured surface, fold it into a tight ball, and shape until smooth and taut.

Cranberry orange sourdough bread dough being shaped on a floured counter.
Cranberry orange sourdough bread dough being shaped on a floured counter.
Cranberry orange sourdough bread dough shaped into a ball on a floured counter.

Step 6: Cold proof. Transfer to a rice-flour-dusted proofing basket, seam-side up. Cover and refrigerate for 12–16 hours.

Cranberry orange sourdough bread dough in an oval proofing basket before cold proofing overnight.
Cranberry orange sourdough bread dough being scored with a lame on a piece of parchment paper.

Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

Cranberry orange sourdough bread dough being scored with a lame on a piece of parchment paper.
A baked loaf of cranberry orange sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your cranberry orange sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough & rest 20 minutes.
  • 8:30–9:30 AM: Add cranberries and complete stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store whole or sliced cranberry orange sourdough bread in an airtight container or breadbox at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.

Serving Suggestions

Cranberry orange sourdough bread is delicious toasted with butter, cranberry jam, cream cheese, or cottage cheese.

It also makes a great base for grilled cheese with brie or sharp cheddar, a turkey sandwich, or a chicken salad sandwich.

For breakfast or brunch, use it to make French toast, French toast casserole, or bread pudding. It’s also delicious sliced for a holiday charcuterie board or cubed and toasted into croutons for salads.

A loaf of orange cranberry sourdough bread cut into slices on a cutting board. Out of focus in the background is half an orange and a few dried cranberries.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of cranberry orange sourdough bread on a piece of parchment paper. Around the bread slices are a few dried cranberries.
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Cranberry Orange Sourdough Bread

This Cranberry Orange Sourdough Bread is studded with sweet dried cranberries and fresh orange zest for a bright, citrusy twist on classic sourdough. It’s an easy, beginner-friendly sourdough inclusion that’s perfect for the holiday season.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 206kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups (300 grams) water
  • ½ cup (100 grams) active sourdough starter
  • 2 tablespoons orange zest (from about 2 oranges)
  • 2 tablespoons (30 grams) fresh orange juice (from about 1 orange)
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 1 ¾ teaspoons if using Morton's brand or table salt
  • 1 cup (120 grams) dried cranberries or 1 cup (100 grams) fresh cranberries
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before you plan to mix the dough. It should be bubbly, active, and at or near its peak when you’re ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
  • In a large bowl, whisk together the warm water, active sourdough starter, orange zest, and orange juice until the starter is mostly dissolved. Add the bread flour and salt and mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.
    1 ¼ cups (300 grams) water, ½ cup (100 grams) active sourdough starter, 2 tablespoons orange zest, 2 tablespoons (30 grams) fresh orange juice, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands and gently flatten the dough. Sprinkle about one-quarter of the cranberries over the surface. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat on all four sides, adding another quarter of the cranberries with each fold. Once all of the cranberries have been added, gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting the dough for 15 minutes between each round, for a total of 4 rounds.
    1 cup (120 grams) dried cranberries
  • Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours depending on the temperature of your kitchen and the strength of your starter.
    • A straight-sided container makes it much easier to see how much the dough has risen during bulk fermentation.
  • Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Fold one short side toward the center, then fold the opposite short side over it, like folding a letter. Fold the two long sides toward the center in the same way. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.
  • Lightly dust a proofing basket with rice flour. You can also use a bowl lined with a clean tea towel. Transfer the dough to the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.
    Rice flour
  • Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for 30 minutes.
  • Turn the dough onto a piece of parchment paper or a bread sling and score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the Dutch oven. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired level of doneness.
    2 ice cubes
  • Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 43.5g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 66mg | Fiber: 1.5g | Sugar: 10g | Vitamin C: 1mg | Calcium: 11mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Coffee Cake

This Sourdough Coffee Cake is an easy, delicious way to use up excess sourdough discard. Perfect for breakfast, brunch, or dessert, it’s moist, buttery, and packed with warm cinnamon flavor.

Pieces of sourdough coffee cake on a parchment paper. Some of the pieces are flipped on their side to show the cinnamon sugar layers.

I’m not much of a cake person, so the only other cake recipe on my blog right now is a sourdough lemon pound cake.

But like pound cake, coffee cake isn’t your typical frosted cake.

This sourdough coffee cake is moist and buttery, with a tender vanilla crumb layered with cinnamon sugar and topped with a thick, crispy crumble. It’s made using sourdough discard, which doesn’t add much flavor but is a great way to use up leftover starter.

Plus, it’s super easy to make and can be prepared ahead of time. Perfect for a cozy breakfast or brunch with a warm cup of coffee.

I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds moisture more than flavor, but it’s a great way to use up your extra discard when you’re craving coffee cake.
  • Cinnamon- Brings that warm, cozy spice that makes coffee cake so comforting.
  • Brown Sugar- Gives the crumble topping and filling a rich, caramel-like sweetness. You can use either light or dark brown sugar.
  • Butter- Use cold butter in the crumble to get those big, crispy chunks. For the cake batter, softened butter works best.
  • Greek Yogurt- Full-fat or reduced-fat yogurt gives the cake nice moisture and richness. Fat-free will work in a pinch but might make the cake less tender.
  • All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
  • Granulated Sugar- Adds a simple sweetness to the cake.
  • Egg- Provide structure and richness. Using room temperature eggs helps keep your batter smooth.
  • Vanilla Extract- Adds a subtle vanilla flavor to the cake.
  • Baking Powder & Soda- These leavening agents help your cake rise light and fluffy.
  • Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough coffee cake. Each ingredient is labeled with text. They include sugar, Greek yogurt, all-purpose flour, butter, cinnamon, salt, brown sugar, vanilla, sourdough discard, eggs, baking powder, and baking soda.

Mix-In Ideas

Add about ½ cup of any of these to the cake batter before baking:

  • Chopped nuts (walnuts, pecans, pistachios).
  • Mini chocolate chips.
  • Dried fruit (cranberries, raisins, dates).
  • Fresh or frozen berries (blueberries, raspberries).
  • Shredded coconut.

Tips for Success

  • Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure a moist cake instead of one that's dry and crumbly.
  • Opt for an aluminum pan. They heat up quickly and evenly, so your cake bakes through perfectly and gets that beautiful golden brown all over.
  • Bring ingredients to room temperature. Having your eggs, yogurt, and sourdough discard at room temp helps prevent the softened butter from firming back up in the batter.
  • Don’t overmix. Fold gently just until combined. Overmixing can make the cake dense.
  • Assemble with care. When spreading the second layer of batter over the crumble, do so gently so you don’t mix the layers too much. An offset spatula is handy for this.

How to Make Sourdough Coffee Cake

Here’s a quick overview of how to make sourdough discard coffee cake, along with photos of each step.

Step 1: Make crumble. Mix crumble ingredients (flour, brown sugar, cinnamon, salt) and cut in cold butter; chill.

Flour, brown sugar, cinnamon, and salt mixed together in a glass bowl to make the base for the crumble topping and filling.
The cinnamon sugar crumble topping and filling in a glass bowl.

Step 2: Whisk dry ingredients. Whisk together flour, baking powder, baking soda, and salt for the cake.

The dry ingredients for the cake mixed together in a glass bowl.

Step 3: Combine wet ingredients. Cream softened butter and sugar, then beat in eggs one at a time. Add yogurt, sourdough discard, and vanilla; mix well.

The wet ingredients for the cake mixed together in a glass bowl.

Step 4: Mix cake batter. Fold dry ingredients into wet until just combined.

The cake batter mixed together in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Assemble coffee cake. Spread half the batter in the pan, sprinkle ⅓ crumble, add remaining batter, then top with remaining crumble.

A square aluminum cake pan lined with parchment paper with one layer of cake batter topped with a layer of crumble filling.
The rest of the cake batter spread on top of the crumble filling layer in a square cake pan.
The sourdough coffee cake in a parchment-lined square pan before baking.

Step 7: Bake cake. Bake 60-70 minutes until a toothpick comes out clean. Cool before slicing.

The sourdough coffee cake on a wire cooling rack after baking.

How to Store

Store sourdough coffee cake in an airtight container at room temperature for 2-3 days.

For longer storage, freeze in a freezer-safe container or bag for up to 3 months. When ready to enjoy, let individual pieces thaw at room temperature or warm them in the oven for a few minutes.

Sourdough discard coffee cake pieces on a sheet of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Pieces of sourdough coffee cake on a parchment paper. Some of the pieces are flipped on their side to show the cinnamon sugar layers.
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Sourdough Coffee Cake

This Sourdough Coffee Cake is an easy, delicious way to use up excess sourdough discard. Perfect for breakfast, brunch, or dessert, it’s moist, buttery, and packed with warm cinnamon flavor.
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 2 hours
Servings 16 pieces
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Crumble Topping & Filling

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 cup (200 grams) brown sugar packed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon of Morton's kosher salt or table salt
  • 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter cold, cut into ½-inch cubes

Coffee Cake

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon Diamond Crystal Kosher Salt use ¼ teaspoon of Morton's kosher salt or table salt
  • 8 tablespoons (1 stick; 113 grams) unsalted butter softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (113 grams) Greek yogurt room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 tablespoon vanilla extract

Instructions

  • Preheat your oven to 350°F. Grease and line an 8-inch square aluminum pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble topping. Cut in the cold butter using your fingertips, a fork, or a pastry cutter until the mixture resembles coarse crumbs. Chill the crumble in the refrigerator while you prepare the batter.
    1 ½ cups (180 grams) all-purpose flour, 1 cup (200 grams) brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 12 tablespoons (1 ½ sticks; 170 grams) unsalted butter
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
  • In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the Greek yogurt, sourdough discard, and vanilla extract until fully combined.
    8 tablespoons (1 stick; 113 grams) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large eggs, ½ cup (113 grams) Greek yogurt, ½ cup (100 grams) sourdough starter discard, 1 tablespoon vanilla extract
  • Gently fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no flour streaks remain. Be careful not to overmix.
  • Spread half of the cake batter evenly into the prepared pan. Sprinkle one-third of the crumble topping over the batter. Carefully spread the remaining batter over the crumble layer (an offset spatula works well here to avoid mixing layers). Then sprinkle the remaining crumble evenly on top, making sure to cover the batter completely.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil to prevent burning.
  • Let the cake cool in the pan for about 10 minutes. Use the parchment overhang to lift it out onto a wire rack and cool completely. Slice into 16 pieces and serve warm or at room temperature.

Notes

  • Note: If you use a glass or ceramic pan instead of aluminum, baking times may vary. Keep an eye on the cake and cover with foil if it browns too quickly before the center is fully baked.
  • Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 172mg | Potassium: 69mg | Fiber: 0.5g | Sugar: 22g | Calcium: 49mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Strata (Breakfast Casserole)

This Sourdough Strata is an overnight breakfast casserole made with crusty sourdough bread, sausage, spinach, and cheddar cheese. Full of flavor and easy to make-ahead, it's perfect for holiday brunch gatherings or busy mornings.

A piece of sourdough strata on a small white plate.

With my flock of 21 chickens, I’m always looking for ways to use up eggs. And as a sourdough blogger who lives alone, my freezer tends to fill up quickly with leftover loaves.

So when I started brainstorming holiday content for the blog this year, a sourdough strata recipe felt perfect.

It’s such a great way to use up day-old bread and extra eggs. And I love that it can be assembled the day before and baked fresh on Christmas morning—just in time for brunch.

It’s also become one of my favorite meal prep breakfasts. I’ll bake it on a Sunday and reheat slices throughout the week for a quick, nourishing start to the day. As a dietitian, I appreciate that it’s high-protein (almost 30 grams per serving!).

I make mine with Italian sausage, spinach, and cheddar, but the best part is how customizable it is—swap in your favorite meat, cheese, or veggies and make it your own.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

  • Sourdough Bread- Use crusty, day-old sourdough bread for the best texture. Fresh bread can work, but slightly stale bread soaks up the custard better without turning mushy.
  • Eggs- The base of the strata, giving it structure and richness. Using high-quality eggs will make a noticeable difference in flavor.
  • Sausage- Sweet or hot Italian pork, turkey, chicken, or even plant-based sausage all work. Use ground sausage or remove the casing if needed.
  • Cheddar Cheese- Shred your own for the best texture and melting. You can also swap in gruyere, mozzarella, gouda, or a mix of your favorite cheeses.
  • Spinach- Frozen spinach works great. Just make sure to cook and evaporate all the liquid so the strata isn’t soggy. You can also swap in kale, broccoli, or other vegetables you like.
  • Whole Milk- Adds creaminess and richness to the egg custard, giving the strata a soft, tender texture. Lower-fat or non-dairy milk can be used, but the custard will be slightly less creamy.
  • Seasonings- Garlic, red pepper flakes, salt, and pepper pair perfectly with Italian sausage. Feel free to adjust or add your own spices to suit your taste.
The ingredients to make sourdough strata. Each ingredient is labeled with text. They include sourdough bread, eggs, sausage, whole milk, spinach, garlic, cheddar cheese, and seasonings.

Make It Your Own

One of the best things about this sourdough strata is how easy it is to make your own. Think of the recipe as a flexible base that you can mix and match to fit your tastes or whatever ingredients you have on hand.

Here’s the basic ratio:

  • 6 large eggs
  • 2 cups whole milk
  • 12–14 ounces sourdough bread, torn into bite-sized pieces
  • 2 cups shredded cheese
  • Up to 2–3 cups of filling (meat, veggies, or a mix)
  • Seasonings to taste

Here are a few filling ideas to get you started:

  • Meat: Italian sausage, bacon, ham, or a plant-based sausage alternative
  • Veggies: Spinach, kale, mushrooms, roasted peppers, broccoli, onions, or sun-dried tomatoes
  • Cheese: Cheddar, Gruyère, mozzarella, gouda, or a mix of your favorites

Just make sure any fillings are fully cooked and that extra moisture is cooked off before layering everything in the pan—this helps prevent a soggy strata.

Tips for Success

  • Cook the spinach until all liquid has evaporated. Any excess moisture can make the strata soggy.
  • Beat the eggs well. Make sure they’re fully combined so the custard is smooth and evenly sets throughout the strata.
  • Use day-old or slightly stale bread. It soaks up the custard better without getting mushy.
  • Shred your own cheese. Pre-shredded cheese often has anti-caking agents that can affect melting.
  • Press down firmly. Pressing down the layers ensures the strata fits nicely in the pan and holds together well after baking.
  • Chill before baking. Letting it sit in the fridge overnight (or at least 6 hours) helps the custard fully soak the bread for a cohesive bake.
  • Rest before slicing. Cooling 15–20 minutes after baking helps the strata set and makes cutting clean squares easier.

How to Make Sourdough Strata

Follow these step-by-step instructions (with photos!) to make this easy and delicious sourdough strata.

Step 1: Cook sausage and spinach. Brown the sausage in a skillet, then add frozen spinach, garlic, and red pepper flakes. Cook until the spinach is soft and all liquid is gone. Let cool.

Ground sausage and spinach cooking in a skillet.

Step 2: Prepare egg custard. In a large bowl, whisk the eggs until smooth. Add milk and seasonings, whisking again to combine.

Eggs, whole milk, and seasonings whisked together in a large glass measuring cup.

Step 3: Layer the strata. Butter an 8-inch pan. Layer half the bread, half the sausage-spinach mixture, and half the cheese. Repeat the layers, pressing down gently, then pour the egg mixture evenly over the top. Cover and refrigerate overnight or at least 6 hours.

Torn pieces of sourdough bread in a buttered baking dish.
The ground sausage and spinach filling layered over sourdough bread in a baking pan.
The assembled sourdough bread strata in an 8-inch square baking pan.

Step 4: Bake the strata. Preheat oven to 350℉. Let the strata sit at room temperature for 30 minutes, then bake on a baking sheet for 60–70 minutes until the eggs are set.

Sourdough breakfast strata after sitting overnight in the refrigerator.
Baked sourdough strata in an 8-inch square baking pan.

Step 5: Cool and serve. Let the strata cool 15–20 minutes before slicing into squares.

A piece of sourdough strata in a small plate.

How to Store

Sourdough strata keeps well in the refrigerator for up to 4–5 days. For longer storage, wrap individual slices or the whole casserole tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator and rewarm in the oven or microwave.

To make ahead, you can assemble the strata up to 24 hours in advance. Cover and refrigerate overnight until ready to bake.

Serving Suggestions

Sourdough breakfast strata is perfect for the holidays and makes a great addition to a Christmas brunch spread.

Serve it alongside fresh fruit, yogurt, or a simple salad for a lighter meal, or include it with roasted poultry, beef, or ham as part of a heartier holiday feast.

A baking pan of sourdough strata with two pieces missing. There's an offset spatula sitting in the space of the two missing pieces.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Breakfast Recipes

📖 Recipe

A piece of sourdough strata on a small white plate.
Print Pin Save

Sourdough Strata

This Sourdough Strata is an overnight breakfast casserole made with crusty sourdough bread, sausage, spinach, and cheddar cheese. Full of flavor and easy to make-ahead, it's perfect for holiday brunch gatherings or busy mornings.
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Rest Time 8 hours
Total Time 9 hours 45 minutes
Servings 9 pieces
Calories 490kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 16-20 ounces ground sausage pork, turkey, or chicken
  • 10-16 ounces frozen spinach
  • 2 cloves garlic minced
  • ⅛ teaspoon red pepper flakes
  • 6 large eggs
  • 2 cups whole milk
  • 2 teaspoons Diamond Crystal Kosher Salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 12-14 ounces (about 6 slices) sourdough bread torn or cut into 1-inch pieces
  • 2 cups shredded cheddar cheese

Instructions

  • In a large skillet over medium heat, brown the sausage until fully cooked. Add the frozen spinach, minced garlic, and red pepper flakes, cooking until the spinach softens and any excess liquid has evaporated. Remove from heat and let the mixture cool for about 30 minutes.
    16-20 ounces ground sausage, 10-16 ounces frozen spinach, 2 cloves garlic, ⅛ teaspoon red pepper flakes
  • In a large bowl, whisk the eggs until smooth. Add the milk and seasonings and whisk again until everything is fully combined.
    6 large eggs, 2 cups whole milk, 2 teaspoons Diamond Crystal Kosher Salt, 1 teaspoon black pepper, ½ teaspoon garlic powder
  • Generously butter an 8-inch square baking pan. Layer half of the torn or cubed sourdough bread on the bottom, then half of the sausage-spinach mixture, and half of the shredded cheddar cheese. Press down gently, then repeat with the remaining bread, sausage, and cheese. Slowly pour the egg mixture over the layers, letting it soak in. Cover tightly and refrigerate overnight, or for at least 6 hours.
    12-14 ounces (about 6 slices) sourdough bread, 2 cups shredded cheddar cheese
  • When ready to bake, preheat the oven to 350℉. Let the strata sit at room temperature for 30 minutes while the oven heats. Place the baking pan on a baking sheet to catch any spills, then bake for 60–70 minutes, or until the eggs are fully set and the top is lightly golden.
  • Allow the strata to cool for 15–20 minutes before slicing into squares and serving.

Notes

  • Make Ahead: Assemble and refrigerate up to 24 hours before baking.
  • Storage: Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1piece | Calories: 490kcal | Carbohydrates: 31g | Protein: 27g | Fat: 28g | Saturated Fat: 11.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9.5g | Cholesterol: 192mg | Sodium: 1205mg | Potassium: 744mg | Fiber: 2g | Sugar: 6g | Calcium: 346mg | Iron: 3.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Cinnamon Roll Focaccia

This Sourdough Discard Cinnamon Roll Focaccia blends classic cinnamon roll sweetness with the light, chewy texture of focaccia. It’s easy to make and works great whether you bake it the same day or let it ferment overnight.

Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.

My original sourdough discard focaccia recipe is one of the most popular on the blog. It’s crispy on the outside, soft and bubbly inside, with that perfect chewy texture — a fantastic blank canvas for all kinds of toppings.

Recently, when I was craving something sweet but only had discard on hand, I decided to experiment with a dessert-style focaccia.

Since I love cinnamon rolls, I thought, why not combine the two? That’s how this sourdough discard cinnamon roll focaccia was born.

Using my trusty discard focaccia dough, I dimpled it with a buttery cinnamon sugar mixture, baked it to golden perfection, and finished it off with a simple icing drizzle.

Honestly, I couldn’t stop eating it! Five pieces disappeared before I knew it. I had to call my neighbors to come take it away from me before I ate it all.

So, if you love cinnamon rolls and focaccia, this recipe is for you. I hope you give it a try and enjoy it as much as I do.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Using fresh discard (less than a week old) ensures enough active yeast for proper rise and fermentation. You can also use active sourdough starter if your discard isn't fresh or you prefer faster fermentation.
  • Bread Flour- Provides the strong gluten structure needed for chewy, airy focaccia. You can substitute with all-purpose flour, but the texture may be less chewy and the rise less pronounced.
  • Warm Water- Should be about 80–90°F to encourage fermentation without killing the yeast.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
  • Cinnamon Sugar Filling- A classic combo of brown sugar, cinnamon, and butter that adds sweetness and warmth. You can adjust cinnamon to taste.
  • Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish to this cinnamon roll focaccia.
The ingredients to make cinnamon roll sourdough focaccia. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, butter, milk, cinnamon, vanilla, salt, brown sugar, and powdered sugar.

Tips for Success

  • Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
  • Use fresh discard or active starter. Fresh discard (less than a week old) has enough live yeast for a good rise, while older discard may slow fermentation. Use active starter if your discard is on the older side.
  • Be thorough with stretch and folds. Performing all 6 sets of stretch and folds develops gluten strength and creates that soft, chewy texture with good structure.
  • Don’t rush bulk fermentation. Allow the dough to double in size for full flavor and optimal rise. This can take anywhere from 4 to 12 hours depending on your starter and kitchen temperature.
  • Use an aluminum baking pan. Aluminum heats evenly and helps develop a nicely browned, crispy crust on your focaccia.

How to Make Sourdough Discard Cinnamon Roll Focaccia

Here’s an easy step-by-step guide (with pictures) to show you how to make cinnamon roll sourdough focaccia.

Step 1: Mix dough. Combine flour, water, sourdough discard, and salt until a wet dough forms. Rest 15 minutes.

Sourdough focaccia dough mixed in a glass bowl.

Step 2: Stretch and fold. Wet hands, the stretch and fold dough around the bowl 16 times. Rest 15 minutes. Repeat 5 more times (6 sets total).

Sourdough focaccia dough after being stretched and folded in a glass bowl.

Step 3: Bulk fermentation. Transfer dough to buttered container. Cover and let rise until doubled (4–12 hours).

Sourdough discard focaccia dough with butter in a straight-sided container before bulk fermentation.
Sourdough discard focaccia dough with butter in a straight-sided container after bulk fermentation.

Step 4: Shape and proof. Spread dough evenly into prepared pan. Cover and proof until puffy, 2–4 hours (or refrigerate overnight).

Sourdough focaccia dough in an aluminum baking pan before proofing.
Sourdough focaccia dough in an aluminum baking pan after proofing.

Step 5: Add cinnamon sugar. Mix melted butter, brown sugar, and cinnamon. Drizzle over dough and press in dimples with fingertips.

Cinnamon sugar filling mixed together in a small glass bowl with a white rubber spatula sticking out to the left.
Sourdough discard cinnamon roll focaccia in an aluminum baking pan before baking.

Step 6: Bake. Bake at 375°F for 25–30 minutes until golden.

Sourdough discard cinnamon roll focaccia in an aluminum baking pan before baking.

Step 7: Make icing and serve. Whisk powdered sugar, melted butter, milk, and vanilla. Drizzle focaccia with icing, cut, and serve.

A simple powdered sugar icing in a stainless steel pot.
Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.

Baker's Timeline

A sample schedule to guide you through making sourdough discard cinnamon roll focaccia from start to finish:

  • 8:00–8:30 AM: Mix dough and rest 15 minutes.
  • 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
  • 10:00 AM–4:00 PM (or longer): Bulk fermentation until dough doubles in size (timing varies).
  • 4:00–6:00 PM: Transfer dough to pan, spread, and proof until puffy (2–4 hours or refrigerate overnight).
  • 6:00–6:30 PM: Add cinnamon sugar topping and bake.
  • 6:30–7:00 PM: Cool focaccia and prepare icing.
  • 7:00–7:15 PM: Drizzle icing, slice, and serve.

Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.

How to Store

Store cinnamon roll sourdough focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.

For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.

Sourdough cinnamon roll focaccia with icing on a small plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Focaccia Recipes

📖 Recipe

Five pieces of sourdough discard cinnamon roll focaccia with icing on a small white plate.
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5 from 2 votes

Sourdough Discard Cinnamon Roll Focaccia

This Sourdough Discard Cinnamon Roll Focaccia blends classic cinnamon roll sweetness with the light, chewy texture of focaccia. It’s easy to make and works great whether you bake it the same day or let it ferment overnight.
Course Bread, Dessert
Cuisine American
Prep Time 12 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 13 hours
Servings 24 pieces
Calories 166kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Focaccia

  • 4 cups + 3 tablespoon (500 grams) bread flour
  • 1 ¾ cups + 2 tablespoons (450 grams) warm water 80-90℉
  • ½ cup (100 grams) sourdough starter discard less than one week old (or active sourdough starter)
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce to 2 teaspoons or measure in grams
  • 4 tablespoons unsalted butter melted (divided)

Cinnamon Sugar Filling

  • ½ cup brown sugar packed
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon ground cinnamon

Icing

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter melted
  • 1 ½ tablespoons whole milk or water
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, mix together the bread flour, warm water, sourdough discard, and kosher salt until combined. The dough will be quite wet, almost like a thick batter. Cover and let rest for 15 minutes.
    4 cups + 3 tablespoon (500 grams) bread flour, 1 ¾ cups + 2 tablespoons (450 grams) warm water, ½ cup (100 grams) sourdough starter discard, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hand, then grab one edge of the dough and quickly stretch it up and fold it over itself. Rotate the bowl 90° and repeat this stretch-and-fold about 16 times total, working your way around the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat the stretch-and-fold process every 15 minutes for a total of 6 sets.
  • Add 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, making sure it doesn’t stick to the sides. Brush some of the butter over the top. Cover and let the dough rise until doubled in size, about 4–12 hours depending on room temperature.
  • Line a 9"x13" aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the dough to the pan and use your fingers to spread it out evenly. If it springs back, cover and rest for 10 minutes, then try again.
  • Cover the dough and proof until it’s noticeably puffed and airy, about 2–4 hours. For a more tangy flavor, refrigerate the dough overnight after spreading, then bring to room temperature and proof before baking.
  • About 20 minutes before baking, preheat your oven to 375°F and position a rack in the center.
  • In a small bowl, whisk together 4 tablespoons of melted butter, brown sugar, and cinnamon. Drizzle this cinnamon sugar mixture evenly over the dough. Use your fingertips to gently press the mixture into the dough and create dimples, helping redistribute air bubbles.
    ½ cup brown sugar, 1 tablespoon ground cinnamon
  • Bake for 25–30 minutes, until the focaccia is golden brown and cooked through.
  • While baking, whisk together powdered sugar, 2 tablespoons melted butter, whole milk, and vanilla extract to make the icing.
    1 cup powdered sugar, 1 ½ tablespoons whole milk, 1 teaspoon vanilla extract
  • When baked, let the focaccia cool in the pan for 10 minutes. Then transfer it to a wire rack and cool for about 20 more minutes.
  • Drizzle the icing evenly over the focaccia, cut into squares, and serve.

Notes

  • Storage: Store cooled leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1piece (1/24) | Calories: 166kcal | Carbohydrates: 26.5g | Protein: 3.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 14mg | Sodium: 171mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 9.5g | Calcium: 14mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Chicken Pot Pie

This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.

A slice of sourdough chicken pot pie on a small plate with a fork laying next to it. The plate is next to the rest of the chicken pot pie still in the pie plate.

If you’ve been following my blog for a while, you know I’ve been updating a lot of my older recipes with sourdough. And this sourdough chicken pot pie recipe is the latest!

For this one, I swapped my old single-crust version for a classic two-crust pot pie and used my sourdough discard pie dough as the base. I even stirred some discard into the creamy filling to help thicken it, adding a subtle, unique flavor that makes this cozy meal feel extra special.

After photographing it, I couldn’t resist taking a bite—then another, and another. I couldn’t stop! Since I live alone and didn’t need to eat a whole pot pie myself, I texted my neighbor to see if her family wanted it. They did, and they loved it—her son especially!

If you do end up with leftovers, however, they freeze beautifully. You can also prep the pie dough up to 3 days ahead for an easy weeknight dinner.

There’s just something about a warm slice of chicken pot pie on a chilly day, and this sourdough version is hands down my favorite.

I hope you give it a try and love it as much as my neighbors and I did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- This is used both in the pie dough and to help thicken the filling. It adds a subtle, unique flavor that makes this pot pie a little extra special.
  • Cooked Chicken- I usually use leftover roasted chicken, but store-bought rotisserie chicken or any cooked chicken you have on hand works perfectly.
  • Vegetables- Carrots, celery, onion, peas, and garlic are classic here. I like chopping fresh veggies myself, but frozen peas are a great shortcut when fresh aren't available.
  • Chicken Stock- Homemade is best for flavor, but a good-quality store-bought stock works just fine.
  • Seasonings- I kept it simple with garlic powder, black pepper, and thyme. Feel free to adjust to taste or get a little creative here.
  • All-Purpose Flour- This makes a tender, workable pie dough. It also helps thicken the filling.
  • Butter- Make sure it’s very cold to get a tender, flaky crust.
  • Ice Water- Helps keep the butter cold while moistening the flour. Mixing it with the sourdough discard makes the dough come together more easily.
  • Egg Wash- Optional, but brushing the crust gives it a gorgeous shine and can help seal the top and bottom crusts together.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough chicken pot pie. Each ingredient is labeled with text. They include ice water, cooked chicken, peas, flour, butter, thyme, garlic, chicken stock, pepper, carrots, onion, sourdough discard, celery, and salt.

Tips for Success

  • Keep butter cold. Cold butter is key for a flaky crust. Work quickly and refrigerate the dough before rolling to prevent it from getting too soft.
  • Cut vegetables evenly. Chop all vegetables into small, bite-sized pieces to ensure they cook quickly and evenly.
  • Use leftover chicken. To save time, consider using leftover roasted chicken or store-bought rotisserie chicken.
  • Make pie dough ahead. Sourdough pie crust can be made up to 3 days ahead and stored in the refrigerator.
  • Cool filling. This prevents the bottom crust from getting soggy and the butter in the dough from melting before baking.
  • Create vents. Remember to cut vents in the pie crust to allow steam to escape and prevent a soggy crust.
  • Rest before serving. Let cool for at least 30 minutes before serving to allow the filling to set properly.

How to Make Sourdough Chicken Pot Pie

Follow these step-by-step instructions (with pictures) to make homemade chicken pot pie with sourdough crust.

Step 1: Make pie dough. Whisk flour and salt, cut in cold butter until coarse. Mix in sourdough discard with ¼ cup water until the dough clumps. Divide, wrap, press into ½-inch discs, and chill at least 30 minutes.

A bowl filled with a mixture of butter and flour to make sourdough discard pie dough.
Two sourdough pie crusts wrapped in plastic wrap on a counter.

Step 2: Cook the filling. Melt butter and sauté carrots, celery, onion, and garlic with salt until softened. Stir in pepper, garlic powder, and thyme, then cook 1–2 more minutes. Add sourdough discard and flour, cooking 2–3 minutes, then gradually whisk in chicken stock. Simmer 5 minutes until thickened, stir in chicken and peas, cook 5 more minutes, and let cool to room temperature.

Sourdough discard mixed into the sautéed vegetables as a thickening agent.
A mixture of thickened chicken stock and sautéed vegetables in a stainless steel pot.
Chicken pot pie filling in a stainless steel pot.

Step 3: Assemble the pot pie. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate, leaving ½-inch overhang. Spoon filling into the bottom crust. Roll out the second disc, place on top, and seal edges. Brush with egg wash if desired and cut slits in the top for steam.

Sourdough discard pie crust rolled out and placed in the bottom of a pie plate.
Chicken pot pie filling poured into a pie plate lined with sourdough discard pie crust.
An assembled sourdough chicken pot pie before baking.

Step 4: Bake the pot pie. Place pie on a baking sheet and bake at 425°F for 35–45 minutes until golden and bubbly. Cover with foil if browning too fast. Let the pie cool 30 minutes before slicing to allow the filling to set. Serve warm.

Baked sourdough chicken pot pie cooling on a wire cooling rack.

How to Store

Store leftover sourdough chicken pot pie in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight. Rewarm in the oven or microwave before serving.

Serving Suggestions

Sourdough chicken pot pie is comforting on its own, but it’s also great with a simple side salad or veggies like sautéed green beans or roasted Brussels sprouts.

For an extra hearty meal, serve it with sourdough dinner rolls, garlic knots, or garlic bread.

A slice of sourdough discard chicken pot pie on a small white plate. There's a fork and the rest of the pie out of focus in the background.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Meal Ideas

📖 Recipe

A slice of sourdough chicken pot pie on a small plate with a fork laying next to it.
Print Pin Save
5 from 3 votes

Sourdough Chicken Pot Pie

This Sourdough Chicken Pot Pie is the ultimate comfort food—made with a buttery sourdough crust and a creamy filling thickened with discard. It comes together in about 2 hours, making it an easy, hearty dinner you’ll want to make again and again.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 2 hours
Servings 8 slices
Calories 580kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Pie Crust

Chicken Pot Pie Filling

  • 4 tablespoons unsalted butter
  • 3 large carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 teaspoons Diamond Crystal Kosher Salt or 1 teaspoon Morton's or table salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground thyme or 1 teaspoon fresh thyme leaves
  • ¼ cup sourdough starter discard
  • 2 tablespoons all-purpose flour
  • 2 ½ cups chicken stock
  • 3 cups shredded cooked chicken
  • 1 cup peas fresh or frozen
  • 1 large egg + 1 tablespoon water whisked together for egg wash (optional)

Instructions

Sourdough Pie Crust

  • In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using your fingertips, a pastry cutter, or a fork until the mixture looks like coarse sand and holds together slightly when pressed.
    2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 cup (226 grams; 2 sticks) unsalted butter
  • In a small bowl, whisk together the sourdough discard and ¼ cup cold water. Pour into the flour-butter mixture and mix gently with your hands until the dough starts to clump together. It should look crumbly but hold when pressed. If too dry, drizzle in a bit more water sparingly.
    ½ cup (100 grams) sourdough starter discard, ¼ cup ice water
  • Dump the dough out onto a clean surface and divide into two equal pieces. Knead each piece of dough a few times, then wrap tightly in plastic wrap. Use a rolling pin to press it into a ½-inch thick disc inside the wrap. This helps the dough bind and hydrate evenly. Chill in the refrigerator for at least 30 minutes.

Chicken Pot Pie

  • Melt the butter in a large skillet over medium heat. Add carrots, celery, onion, and garlic. Season with salt and cook for 5–7 minutes or until softened. Stir in the black pepper, garlic powder, and thyme, and cook for 1–2 more minutes.
    4 tablespoons unsalted butter, 3 large carrots, 2 stalks celery, 1 large onion, 4 cloves garlic, 2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon ground thyme
  • Whisk in the sourdough discard and flour, cooking for 2–3 minutes. Slowly pour in the chicken stock while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5 minutes or until thickened. Stir in the shredded chicken and peas, and cook for another 5 minutes. Remove from heat and let the filling cool to room temperature.
    ¼ cup sourdough starter discard, 2 tablespoons all-purpose flour, 3 cups shredded cooked chicken, 1 cup peas, 2 ½ cups chicken stock
  • Preheat the oven to 425°F.
  • On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer to a 9-inch pie plate, pressing it gently into the bottom and sides. Leave about ½ inch overhang and trim the rest.
  • Spoon the cooled filling into the bottom crust, spreading evenly.
  • Roll out the second disc of dough the same way and lay it over the filling. Seal the edges by pinching with your fingers or pressing with a fork. If the edges aren’t sticking, brush a little egg wash between the crusts. Brush the top with egg wash for shine (optional), then cut slits in the top crust for steam to escape.
    1 large egg + 1 tablespoon water
  • Place the pie plate on a baking sheet to catch any drips. Bake for 35–45 minutes or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover loosely with foil.
  • Let the pie rest for at least 30 minutes before slicing to allow the filling to set. Serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 49g | Protein: 25g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 507mg | Potassium: 395mg | Fiber: 3.5g | Sugar: 3.5g | Vitamin C: 11mg | Calcium: 50mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Whole Wheat Sourdough English Muffins

These Whole Wheat Sourdough English Muffins use 100% whole wheat flour and sourdough starter for a hearty, wholesome breakfast staple. Soft, flavorful, and packed with nooks and crannies.

Several whole wheat sourdough English muffins on a white linen cloth. One of the muffins is split open to show the nooks and crannies.

When I was developing my recipe for classic sourdough English muffins, I knew I had to make a 100% whole wheat version too.

As a registered dietitian, I love the extra fiber and nutrients whole wheat flour brings to the table. On the blog, I already have several 100% whole wheat sourdough recipes, including bread, pizza dough, focaccia, pita bread, pancakes, and more.

And as a sourdough baker, I truly enjoy the challenge of working with whole wheat.

One of my favorite tricks is soaking the flour in liquid first (a step called autolyse). This softens the bran and germ so they’re less likely to tear gluten strands. It also lets the flour fully hydrate, giving gluten development a head start.

The result? Whole wheat sourdough English muffins that are soft, pillowy, and full of those signature nooks and crannies. The flavor is tangy, nutty, and slightly sweet - perfect for breakfast sandwiches or simply toasted with butter and jam.

If you love whole wheat sourdough recipes as much as I do, these are a must try. You’ll never want to go back to store-bought English muffins again!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Use a bubbly, active starter for best rise and flavor. You can also use fresh sourdough discard (less than a week old), but the dough may take longer to ferment.
  • Whole Wheat Flour- Using 100% whole wheat flour creates a hearty English muffin with a nutty, wholesome flavor. Allowing the dough to autolyse (rest after mixing the flour and liquid) helps soften the bran, improve gluten development, and make the dough easier to work with.
  • Cornmeal- Sprinkled on the pan and skillet, cornmeal creates that classic crunchy bottom and prevents sticking.
  • Whole Milk- Slightly warmed (80–90°F) to encourage fermentation and create a soft, workable dough.
  • Granulated Sugar- Adds a subtle sweetness and helps with browning and fermentation.
  • Butter- Adds richness and flavor, keeping the English muffins soft and tender.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough whole wheat English muffins. Each ingredient is labeled with text. They include sugar, whole milk, cornmeal, sourdough starter, butter, kosher salt, and whole wheat flour.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients ensures accuracy and helps you achieve the perfect dough texture every time.
  • Don’t skip the autolyse. Let the flour and liquid rest before kneading to soften the bran and improve dough structure.
  • Start with an active starter. A well-fed, bubbly starter gives your dough the rise and flavor it needs. You can use discard, but expect a longer fermentation time.
  • Cook low and slow. Keep the skillet at low or medium-low heat, adjusting as needed, so the English muffins cook through without burning.
  • Let them cool completely. Let English muffins cool completely to set their crumb and make cutting easier (use a fork to split for maximum nooks and crannies).

How to Make Whole Wheat Sourdough English Muffins

Here’s a quick step-by-step guide (with pictures) to help you make your own sourdough whole wheat English muffins.

Step 1: Feed starter. Feed your starter so it’s active and bubbly before mixing.

An active sourdough starter in a glass mason jar.

Step 2: Autolyse. Mix whole wheat flour and milk. Rest 1 hour to hydrate.

Whole wheat flour and whole milk mixed together in a glass bowl.

Step 3: Mix dough. Add starter, sugar, butter, and salt. Knead into a cohesive dough. Rest 20 minutes.

Whole wheat sourdough English muffin dough in a glass bowl.

Step 4: Stretch and folds. Perform four sets of stretch and folds, resting 20 minutes between each.

Sourdough whole wheat English muffin dough in a glass bowl after being stretched and folded.

Step 5: Bulk fermentation. Let dough rise until doubled, about 4–12 hours.

Whole wheat sourdough English muffin dough in a straight-sided container before bulk fermentation.
Whole wheat sourdough English muffin dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Shape dough to 1-inch thick. Cut rounds with a 3-inch cutter and place on cornmeal-dusted parchment.

The dough flattened into a 1-inch thick disc with a 3-inch circle cutter on top of it.

Step 7: Proof. Let English muffins rise until puffy, 2–4 hours.

Whole wheat sourdough English muffin rounds on a parchment-lined, cornmeal-dusted baking sheet before proofing.
Whole wheat sourdough English muffin rounds on a parchment-lined, cornmeal-dusted baking sheet after proofing.

Step 8: Cook. Cook in a cornmeal-dusted cast iron skillet over low heat, 5–6 minutes per side until golden.

Four sourdough whole wheat English muffins cooking in a cornmeal-dusted cast iron skillet.
Four sourdough whole wheat English muffins cooking in a cornmeal-dusted cast iron skillet.

Step 9: Cool and serve. Cool completely, then split open with a fork before serving.

Ten whole wheat sourdough English muffins on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your whole wheat sourdough English muffins from start to finish:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Autolyse.
  • 9:00–9:30 AM: Mix dough and rest 20 minutes.
  • 9:30-10:30 AM: Do 4 sets of stretch and folds, 20 minutes apart.
  • 10:30 AM–4:30 PM (varies): Bulk fermentation (until doubled in size).
  • 4:30–5:00 PM: Cut the dough into rounds.
  • 5:00 PM–7:00 PM: Proof until puffy.
  • 7:00–7:30 PM: Cook on stovetop.
  • 7:30–8:30 PM: Cool completely before fork-splitting.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store cooled English muffins in an airtight container or bag at room temperature for 3–4 days.

For longer storage, freeze in a freezer-safe bag or container for up to 3 months. For best results, split them before freezing so they’re easy to toast straight from frozen.

Whole wheat English muffins should not be refrigerated because it tends to dry them out and make them stale faster.

Serving Suggestions

These whole wheat sourdough English muffins are irresistible toasted with butter. Top with homemade cranberry, blueberry, or strawberry jam for a touch of sweetness.

They’re also perfect for breakfast sandwiches, turkey sandwiches, or even mini English muffin pizzas.

A toasted whole wheat sourdough English muffin on a small white plate. There is a square of butter on each half of the muffin and part of a stick of butter on the plate next to it. Several more muffins and a white linen cloth are scattered around the plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Breakfast Recipes

📖 Recipe

Several whole wheat sourdough English muffins on a white linen cloth. One of the muffins is split open to show the nooks and crannies.
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Whole Wheat Sourdough English Muffins

These Whole Wheat Sourdough English Muffins use 100% whole wheat flour and sourdough starter for a hearty, wholesome breakfast staple. Soft, flavorful, and packed with nooks and crannies.
Course Bread, Breakfast
Cuisine American, English
Prep Time 1 day 2 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 day 3 hours 30 minutes
Servings 10 English muffins
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 3 cups (360 grams) whole wheat flour
  • 1 ¼ cups (300 grams) whole milk warmed to 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (14 grams) unsalted butter melted
  • 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce volume to 1 ¼ teaspoon or measure in grams
  • Cornmeal for sprinkling on baking sheet and skillet

Instructions

  • Feed your sourdough starter 6–12 hours before starting to ensure it’s active and bubbly.
  • In a large bowl, combine the whole wheat flour and milk, mixing until no dry flour remains. Cover and let rest for 60 minutes to allow the bran and germ to soften and fully hydrate the flour.
    3 cups (360 grams) whole wheat flour, 1 ¼ cups (300 grams) whole milk
  • Add the active starter, sugar, melted butter, and salt to the bowl. Knead thoroughly until the dough comes together into a cohesive ball. Cover and rest for 20 minutes.
    ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands and perform a set of stretch and folds. To do this, gently lift one edge of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat on all four sides. Gather the dough into a ball and place it seam side down. Cover and rest for 20 minutes. Repeat this stretch-and-fold process three more times, for a total of four sets.
  • Cover the bowl and let the dough rise until doubled in size, about 4–12 hours or longer depending on your kitchen temperature. Using a straight-sided container can help you track the rise more easily.
  • Line a baking sheet with parchment paper and generously sprinkle with cornmeal. Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick rectangle. Using a 3-inch round cutter, cut out as many muffins as possible. Gather any scraps, gently press them back together, and cut out more rounds. You should have 9–10 muffins total.
    Cornmeal
  • Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
  • Preheat a cast iron skillet over medium-low heat and sprinkle with cornmeal. Reduce heat to low and cook 3–4 muffins at a time for 5–6 minutes per side. Adjust the heat as needed to get a deep golden crust without burning while ensuring the muffins cook through.
    Cornmeal
  • Transfer the muffins to a wire rack and cool completely. Split them open with a fork before serving.

Notes

  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1English muffin | Calories: 185kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 294mg | Potassium: 204mg | Fiber: 4.5g | Sugar: 4g | Calcium: 53mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Mac and Cheese

This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.

Sourdough discard mac and cheese on a small white plate.

Baked macaroni and cheese was one of my favorite meals growing up. And let’s be honest, it’s a classic for many kids. In fact, when I was testing this recipe, I gave a batch to my friend’s toddler. He devoured it - toddler approved!

Nowadays, I usually make it for Thanksgiving, the holidays, or anytime I’m craving something seriously comforting.

This version is thickened with sourdough discard whisked right into the roux, which adds a subtle tang that perfectly balances the richness of the cheese. If you have extra sourdough bread on hand, it’s fun to turn it into homemade breadcrumbs for the topping.

The whole dish comes together in about an hour, making it an easy, cozy weeknight dinner.

I hope you enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Added to the roux, sourdough discard helps thicken the cheese sauce while adding a subtle tang. Older discard will give a slightly more pronounced flavor.
  • Pasta- Tubular pasta with ridges works best to hold the sauce. Elbows, cavatappi, or cellentani are all great options.
  • Cheddar & Parmesan Cheese- Shredding your own cheese gives the best texture and flavor. You can also mix in other cheeses like Gruyère or fontina if you like.
  • Whole Milk- Adds richness and creaminess to the sauce. You can substitute lower-fat milk or non-dairy milk if needed.
  • Butter- Combines with flour to make the roux, which thickens the sauce and adds flavor.
  • Flour- Works with the butter to thicken the roux and create a creamy base for the cheese sauce.
  • Dijon Mustard- Adds a sharp, tangy note that balances the richness of the cheese.
  • Breadcrumbs- Homemade sourdough breadcrumbs work beautifully, but panko breadcrumbs are a good shortcut.
  • Seasonings- Salt, pepper, and garlic round out the flavor, but feel free to adjust or add your favorite herbs and spices.
The ingredients to make sourdough macaroni and cheese. Each ingredient is labeled with text. They include cheddar, parmesan, butter, garlic, mustard, pepper, salt, flour, pasta, breadcrumbs, sourdough discard, and milk.

Tips for Success

  • Shred your own cheese. Pre-shredded cheese often contains anti-caking agents, so shredding your own ensures a smoother, creamier sauce.
  • Choose the right pasta shape. Tubular pasta with ridges, like elbows, cavatappi, or cellentani, helps the cheese sauce cling.
  • Cook the pasta just under al dente. This prevents the noodles from overcooking when baked, keeping them perfectly tender.
  • Whisk milk in slowly. Gradually adding the milk while whisking helps avoid lumps and creates a silky-smooth sauce.
  • Season to taste. Don’t be afraid to taste and adjust salt, pepper, garlic, or mustard.
  • Allow sauce to set. Let the mac and cheese rest for 15–20 minutes before serving so the sauce thickens and the flavors meld.

How to Make Sourdough Mac and Cheese

Follow along with these step-by-step instructions and photos to make baked sourdough discard mac and cheese from start to finish.

Step 1: Cook the pasta. Preheat the oven to 350℉. Cook the pasta one minute short of al dente, drain, and transfer it to a 9×13-inch baking dish.

Cooked pasta in a colander.

Step 2: Make the cheese sauce. In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook until fragrant. Whisk in the flour and sourdough discard, then slowly add the milk, whisking constantly. Heat until steaming and slightly thickened. Stir in the cheddar, parmesan, Dijon mustard, salt, pepper, and garlic powder until smooth.

Sourdough discard and butter roux in a stainless steel pot.
Sourdough discard mac and cheese sauce in a stainless steel pot.

Step 3: Combine pasta and sauce. Pour the cheese sauce over the pasta and stir gently to coat all the noodles.

Cooked pasta mixed with sourdough discard cheese sauce in a casserole dish.

Step 4: Top with breadcrumbs. Mix the breadcrumbs with melted butter, then sprinkle evenly over the top of the mac and cheese.

Sourdough bread breadcrumbs in a stainless steel skillet.
The assembled sourdough discard mac and cheese in a casserole dish before baking.

Step 5: Bake and serve. Bake for 25–30 minutes, until the topping is golden and the edges are bubbly. Let the mac and cheese rest for 15–20 minutes before serving to allow the sauce to set slightly.

Baked sourdough mac and cheese in a casserole dish.

How to Store

Store leftover sourdough macaroni and cheese in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap tightly or transfer portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or rewarm in the oven or microwave when you're ready to enjoy.

Serving Suggestions

Sourdough mac and cheese is delicious on its own, but you can serve it with sourdough garlic knots or breadsticks—or even in a sourdough bread bowl for a cozy, hearty meal.

For something lighter, pair it with a simple salad, roasted Brussels sprouts, or sautéed green beans. It’s also great alongside protein like shredded BBQ chicken, roasted chicken, or braised turkey.

Baked sourdough mac and cheese in a glass casserole dish.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Savory Sourdough Recipes

📖 Recipe

Sourdough discard mac and cheese on a small white plate.
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5 from 1 vote

Sourdough Mac and Cheese

This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.
Course Main Course, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 466kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound dry pasta cooked one minute less than al dente according to package instructions
  • 4 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • ¼ cup sourdough starter discard
  • 3 cups whole milk
  • 4 cups sharp cheddar cheese shredded
  • ½ cup parmesan cheese grated
  • 1 teaspoon dijon mustard
  • 1 teaspoon Diamond Crystal Kosher Salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 cups sourdough breadcrumbs or panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  • Preheat oven to 350℉.
  • Cook the pasta according to package directions, but stop 1 minute before it reaches al dente. Drain well, transfer to the baking dish, and set aside.
    1 pound dry pasta
  • In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the minced garlic and cook for about a minute until fragrant. Whisk in the flour and sourdough discard, cooking for 1–2 minutes until smooth and slightly thickened. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 8–10 minutes until the sauce is steaming and beginning to thicken—do not let it boil. Gradually add the shredded cheddar and parmesan, whisking until completely melted and smooth. Stir in the mustard, salt, pepper, and garlic powder, tasting and adjusting seasoning as needed.
    4 tablespoons unsalted butter, 2 cloves garlic, 2 tablespoons all-purpose flour, ¼ cup sourdough starter discard, 3 cups whole milk, 4 cups sharp cheddar cheese, ½ cup parmesan cheese, 1 teaspoon dijon mustard, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
  • Pour the cheese sauce over the cooked pasta and stir gently until the noodles are fully coated.
  • In a small bowl or skillet, combine the sourdough breadcrumbs with 1 tablespoon of melted butter and mix until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
    2 cups sourdough breadcrumbs, 1 tablespoon melted butter
  • Bake for 25–30 minutes, or until the topping is golden and the edges are bubbling.
  • Let the dish rest for 15–20 minutes before serving so the sauce can set slightly.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 466kcal | Carbohydrates: 50g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 609mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Calcium: 415mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough English Muffins

These Sourdough English Muffins are a classic breakfast favorite with plenty of nooks and crannies. With active sourdough starter or discard, they’re easy to make in one day or ferment overnight for flexibility.

Several sourdough English muffins on a white cloth napkin. Two of the English muffins are cut in half.

I love getting creative with sourdough, and this year I’ve added all kinds of fun recipes to the blog. From ice cream and apple crisp made with discard to unique sourdough bread inclusions like dill pickles, chocolate cherry, and pepperoni pizza.

But as a registered dietitian and home cook, I also know how important it is to have some reliable staple recipes on hand. That’s why this year I’ve been focusing on the basics too, like these sourdough English muffins.

These English muffins are pillowy soft, full of sourdough tang, and packed with those perfect nooks and crannies we all love. And the crunchy cornmeal bottom? Truly irresistible.

I usually use active starter for this recipe, but if you have fresh discard (less than a week old), that works too. You might just need to be a little more patient while it rises. The dough is super easy to handle, and you can make them same day or let them ferment overnight for extra flavor and convenience.

And the best part? They freeze really well, so you can always have homemade sourdough English muffins ready to toast for breakfast.

Trust me, once you try these, you’ll never want to buy store-bought again!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Use a bubbly, active starter for best rise and flavor. You can also use fresh sourdough discard (less than a week old), but the dough may take longer to ferment.
  • Cornmeal- Sprinkled on the pan and skillet, it gives the English muffins their signature crunchy bottom.
  • All-Purpose Flour- Provides a soft, tender crumb with a chewy texture. You can substitute bread flour for a slightly chewier English muffin or swap up to ⅓ of the flour for whole wheat (you may need a bit more milk or water to keep the dough consistency right). Or check out my 100% whole wheat sourdough English muffin recipe.
  • Whole Milk- Slightly warmed (80–90°F) to encourage fermentation and create a soft dough.
  • Granulated Sugar- Adds a touch of sweetness and helps with browning and fermentation.
  • Butter- Brings richness and flavor while keeping the English muffins soft and tender.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sourdough English muffins. Each ingredient is labeled with text. They include sugar, whole milk, sourdough starter, butter, kosher salt, all-purpose flour, and cornmeal.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients ensures accuracy and helps you achieve the perfect dough texture every time.
  • Start with an active starter. A well-fed, bubbly starter gives your dough the rise and flavor it needs. You can use discard, but expect a longer fermentation time.
  • Don’t rush the bulk rise. Let the dough become puffy and nearly doubled in size. This step is essential for developing flavor and those classic nooks and crannies.
  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the English muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Let them cool completely. It’s tempting to eat them right away, but cooling fully lets the crumb set properly and prevents a gummy texture inside.

How to Make Sourdough English Muffins

Follow these step-by-step instructions with photos to see exactly how to make English muffins with sourdough starter.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin. If using discard, you can skip this step.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm milk, starter, and sugar. Add flour, melted butter, and salt; mix into a cohesive dough. Rest 20 minutes.

Milk, active sourdough starter, and sugar whisked together in a glass bowl.
Sourdough English muffin dough in a glass bowl.

Step 3: Stretch and fold. Do 4 sets of stretch and folds, resting 20 minutes between each.

The smooth sourdough English muffin dough ball in a glass bowl after stretching and folding.

Step 4: Bulk fermentation. Cover and rise until doubled, 4–12+ hours.

Sourdough English muffin dough in a straight-sided container before bulk fermentation. There is an elastic around the container to mark the dough's starting point.
Sourdough English muffin dough in a straight-sided container after bulk fermentation. There is an elastic around the container to mark the dough's starting point.

Step 5: Shape. Press into a 1-inch thick rectangle; cut 3-inch rounds. Place on a cornmeal-dusted, parchment-lined baking sheet.

Sourdough English muffin dough pressed into a square on a floured countertop with a 3-inch round cutter pressed into it.

Step 6: Proof. Cover and rise until puffy, 2–4 hours.

Nine sourdough English muffins on a parchment-lined, cornmeal-dusted baking sheet before proofing.
Nine sourdough English muffins on a parchment-lined, cornmeal-dusted baking sheet after proofing.

Step 7: Cook. Preheat cast iron skillet over medium-low, sprinkle with cornmeal, and cook English muffins 5–6 minutes per side on low heat.

Three raw sourdough English muffins cooking in a cornmeal-dusted cast iron skillet.
Three partially-cooked sourdough English muffins cooking in a cornmeal-dusted cast iron skillet.

Step 8: Cool and split. Cool on a wire rack; split with a fork before serving.

Eight sourdough English muffins on a wire cooling rack.
A fork-split sourdough English muffin on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your sourdough English muffins from start to finish:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix dough and rest 20 minutes.
  • 8:30–9:30 AM: Do 4 sets of stretch and folds, 20 minutes apart.
  • 9:30 AM–3:30 PM (varies): Bulk fermentation (until doubled in size).
  • 3:30–4:00 PM: Cut the dough into rounds.
  • 4:00 PM–6:00 PM: Proof until puffy.
  • 6:00–6:30 PM: Cook on stovetop.
  • 6:30–7:30 PM: Cool completely before fork-splitting.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store cooled sourdough English muffins in an airtight container or bag at room temperature for 3–4 days.

For longer storage, freeze cooled muffins in a freezer-safe bag or container for up to 3 months. For best results, split them before freezing so they’re easy to toast straight from frozen.

English muffins shouldn’t be refrigerated because it tends to dry them out and make them stale faster.

Serving Suggestions

These sourdough English muffins are delicious toasted with butter melting into all their signature nooks and crannies. Then add some homemade cranberry, blueberry, or strawberry jam for a bit of sweetness.

They also make a great base for breakfast sandwiches, turkey sandwiches, and mini English muffin pizzas.

A toasted and buttered sourdough English muffin on a small white plate. There is half a stick of butter on the plate next to the English muffin. Several more English muffins and a butter knife are situated around the plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Breakfast Recipes

📖 Recipe

Several sourdough English muffins on a white cloth napkin. Two of the English muffins are cut in half.
Print Pin Save
5 from 2 votes

Sourdough English Muffins

These Sourdough English Muffins are a classic breakfast favorite with plenty of nooks and crannies. With active sourdough starter or discard, they’re easy to make in one day or ferment overnight for flexibility.
Course Bread, Breakfast
Cuisine American, English
Prep Time 1 day 2 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 day 3 hours 30 minutes
Servings 9 English muffins
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (240 grams) whole milk warmed to 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
  • 2 tablespoons (25 grams) granulated sugar
  • 3 cups (360 grams) all-purpose flour
  • 1 tablespoon (14 grams) unsalted butter melted
  • 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt use 1 ¼ teaspoons if using Morton's brand or table salt
  • Cornmeal for dusting the baking sheet and cast iron skillet

Instructions

  • Feed your sourdough starter about 6-12 hours before mixing the dough so that it's bubbly and active. Alternatively, use "fresh" sourdough discard that's less than one week old (dough may take longer to rise).
  • In a large mixing bowl, whisk together the warm milk (80–90°F), active sourdough starter, and sugar until combined. Add the flour, melted butter, and salt. Knead until a cohesive dough forms. Cover and rest for 20 minutes.
    1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 3 cups (360 grams) all-purpose flour, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands, then perform one set of stretch and folds: gently lift one edge of the dough, stretch it up without tearing, and fold it over the center. Rotate the bowl a quarter turn (90°) and repeat. Continue until all four sides have been stretched and folded. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 20 minutes. Repeat this process three more times for a total of four sets.
  • Cover and let the dough rise until doubled in size, about 4–12 hours (or more) depending on the temperature of your kitchen. A straight-sided container makes it easy to see when it’s fully risen.
  • Line a baking sheet with parchment paper and generously sprinkle it with cornmeal.
    Cornmeal
  • Transfer the dough to a lightly floured surface and gently press it into a rectangle about 1 inch thick. Use a 3-inch round cutter to cut as many circles as possible, placing them close together to minimize scraps. Transfer each round to the prepared baking sheet. Gather and gently press any scraps back together to cut more muffins (you should have 8–9 total).
  • Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
  • Preheat a cast iron skillet over medium-low heat, then sprinkle with cornmeal. Reduce heat to low and add 3–4 muffins at a time. Cook for 5–6 minutes per side, adjusting heat as needed so the outside is deeply golden while the inside cooks through.
    Cornmeal
  • Transfer muffins to a wire rack to cool completely. Use a fork to split them open for serving.

Notes

  • Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
  • Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
  • Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1English muffin | Calories: 210kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 323mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Calcium: 41mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Scones

These Sourdough Pumpkin Scones are an easy sourdough discard recipe packed with pumpkin spice flavor and a soft, tender texture. Ready in under an hour, they’re perfect served with a warm cup of coffee or tea.

Three sourdough pumpkin scones drizzled with maple icing on a small white plate.

Fall has always been my favorite season for baking — there’s just something about the crisp air and cozy flavors that inspire me in the kitchen.

Last year, I added a bunch of pumpkin sourdough recipes to the blog, like pumpkin-shaped sourdough bread, pumpkin chocolate chip cookies, and pumpkin granola bars.

This year, I’m excited to share a few new favorites, including pumpkin pancakes, waffles, and of course, these sourdough pumpkin scones made with discard.

These lightly sweetened scones have a soft, tender crumb with a slightly more cake-like texture than classic sourdough scone. The optional maple cinnamon icing adds a lovely touch of sweetness that complements the warm pumpkin spice flavors nicely.

They're the perfect treat for a chilly fall morning alongside a warm latte, or as an afternoon snack with a cup of tea.

I hope you give them a try and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
  • Pumpkin Puree- Brings natural sweetness, moisture, and that classic pumpkin flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already has added sugar and spices.
  • Pumpkin Pie Spice- A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives the scones their warm fall flavor. You can make your own or use store-bought.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for accuracy. You can swap up to ⅓ of the flour with whole wheat for a heartier texture.
  • Butter- Very cold butter creates a flakier scone. Grate partially frozen butter so it distributes easily without softening too much.
  • Heavy Cream- Adds richness and helps bind the dough. Keep it very cold for best results. Half-and-half works in a pinch, but your scones may be slightly less tender.
  • Egg- Gives structure and adds richness. Use a cold egg to help keep the dough chilled.
  • Brown Sugar- Adds sweetness and a hint of molasses flavor that pairs well with pumpkin.
  • Baking Powder- Helps the scones rise and stay light and fluffy.
  • Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough pumpkin scones. Each ingredient is labeled with text. They include pumpkin puree, butter, cream, sourdough discard, all-purpose flour, brown sugar, kosher salt, vanilla, spices, baking powder, and egg.

Mix-In Ideas

Pumpkin and warm spices pair beautifully with sweet or crunchy additions. Use up to 1 cup of small mix-ins so they blend evenly into the dough. Try:

  • Chopped toasted pecans, walnuts, or pumpkin seeds (pepitas)
  • Mini chocolate chips or chopped dark chocolate
  • White chocolate chips + dried cranberries
  • Candied ginger pieces
  • Golden raisins or chopped dates

Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.

Tips for Success

  • Use a kitchen scale. Measuring by weight ensures the best accuracy and helps your scones turn out soft and tender every time.
  • Keep ingredients cold. Cold butter, heavy cream, sourdough discard, and even the egg help create layers and prevent the dough from spreading too much during baking.
  • Grate frozen butter. Partially frozen butter is easier to cut into the flour and helps create those perfect flaky pockets.
  • Don’t overwork the dough. Fold gently just until combined — overworking can make the scones tough instead of tender.
  • Freeze before cutting and baking. Chilling the dough for 15 minutes helps the scones hold their shape, bake tall, and stay flaky.

How to Make Sourdough Pumpkin Scones

Here’s a quick look at how to make pumpkin sourdough scones with discard, along with photos of each step.

Step 1: Mix dry ingredients. Whisk together flour, baking powder, pumpkin pie spice, and salt.

Flour and other dry ingredients in a large glass mixing bowl.

Step 2: Cut in butter. Work in butter until mixture looks crumbly.

Butter cut into the dry ingredients in a large glass bowl.

Step 3: Whisk wet ingredients. In another bowl, whisk pumpkin puree, brown sugar, egg, sourdough discard, cream, and vanilla.

Sourdough discard, cream, and other ingredients mixed together in a glass bowl.

Step 4: Combine dough. Add wet to dry, stirring just until a shaggy dough forms.

Sourdough pumpkin scone batter in a large glass bowl with a rubber spatula sticking out to the left.

Step 5: Chill and cut scones. Form dough into a 1-inch thick disc. Transfer to baking sheet; freeze 15 minutes. Slice into 8 wedges and brush tops with cream.

Sourdough pumpkin scone dough pressed into a circle on a sheet of parchment paper.
Pumpkin scones brushed with cream on a parchment-lined baking sheet.

Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Baked sourdough pumpkin scones on a parchment-lined baking sheet.

How to Store

Store sourdough pumpkin scones in an airtight container at room temperature for up to 2 days.

For longer storage, freeze fully cooled scones in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.

Skip the fridge—refrigerating scones tends to dry them out.

Pumpkin sourdough scones drizzled with icing on a plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pumpkin Recipes

📖 Recipe

Three sourdough pumpkin scones drizzled with maple icing on a small white plate.
Print Pin Save
5 from 1 vote

Sourdough Pumpkin Scones

These Sourdough Pumpkin Scones are an easy sourdough discard recipe packed with pumpkin spice flavor and a soft, tender texture. Ready in under an hour, they’re perfect served with a warm cup of coffee or tea.
Course Breakfast, Snack
Cuisine American, English
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 scones
Calories 330kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pumpkin Scone Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use ½ teaspoon
  • ½ cup (113 grams, 1 stick) unsalted butter partially frozen, grated or cubed small
  • ½ cup (120 grams) pumpkin puree
  • ½ cup (100 grams) brown sugar packed
  • 1 large (50 grams) egg cold
  • ¼ cup (50 grams) sourdough starter discard cold
  • ¼ cup heavy cream very cold (plus more for brushing on top)
  • 1 teaspoon vanilla extract

Maple Cinnamon Icing Ingredients

  • ¼ cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon heavy cream or enough to achieve drizzle consistency
  • ½ tablespoon unsalted butter melted
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon Diamond Crystal Kosher Salt
  • 1 drop maple syrup extract (optional)

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
    2 ¼ cups (270 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 2 teaspoons pumpkin pie spice
  • Add the grated or cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
    ½ cup (113 grams, 1 stick) unsalted butter
  • In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, sourdough discard, heavy cream, and vanilla extract until smooth.
    ½ cup (120 grams) pumpkin puree, ½ cup (100 grams) brown sugar, 1 large (50 grams) egg, ¼ cup (50 grams) sourdough starter discard, ¼ cup heavy cream, 1 teaspoon vanilla extract
  • Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to gently fold the dough together just until no dry flour remains. (It’s okay if it looks a little wet and shaggy—don’t overmix.)
  • Transfer the dough to a lightly floured surface. With floured hands, gently form it into a round disc about 1-inch thick. Place the disc on the prepared baking sheet and freeze for 15 minutes. (This step helps the scones hold their shape.)
  • Remove the chilled dough from the freezer. Cut it into 8 wedges and slightly separate them on the baking sheet. Brush the tops with a little heavy cream.
  • Bake for 20–25 minutes, or until the scones are puffed and golden brown.
  • While the scones bake, whisk together the powdered sugar, maple syrup, heavy cream, melted butter, cinnamon, salt, and maple extract (if using). Add more cream or powdered sugar as needed until it reaches a drizzle consistency.
    ¼ cup powdered sugar, 1 tablespoon maple syrup, 1 teaspoon heavy cream, ½ tablespoon unsalted butter, ⅛ teaspoon ground cinnamon, ⅛ teaspoon Diamond Crystal Kosher Salt, 1 drop maple syrup extract
  • Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Drizzle with icing once cooled, if desired.

Notes

  • Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.

Nutrition

Serving: 1scone (without icing) | Calories: 330kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15.5g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 278mg | Potassium: 127mg | Fiber: 1.5g | Sugar: 13.5g | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Scones (Sourdough Blueberry Scones)

These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch.

Three blueberry sourdough scones on a plate. One of the scones is split in half with butter on it. There is a mug of tea to the left of the plate.

One of my favorite types of baked goods to make are those that use cold butter to create flaky layers—think pie crusts, biscuits, and pastries, often called laminated or layered doughs.

But until I started working on this sourdough scone recipe (and my sourdough pumpkin scones), I’d actually never made scones myself. Growing up, they weren’t a regular treat since scones feel more like a British classic. But this recipe is definitely changing that for me.

These sourdough scones are easy to make, delicious, and super customizable. I made sourdough blueberry scones here, but you can easily swap in diced strawberries, chocolate chips, cheese, or any mix-ins you like (see below for ideas).

Plus, they’re a great way to use up extra sourdough discard, come together quickly in under an hour, and freeze well—so you can make a double batch to enjoy for breakfast, brunch, or snacks later.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
  • Blueberries- Fresh or frozen both work well. You can omit for plain scones, or substitute with up to 1 cup of other mix-ins like diced strawberries, dried cranberries, chocolate chips, or even cheese and herbs. See below for more ideas.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the most accurate results. You can swap up to ⅓ with whole wheat flour for a heartier texture.
  • Butter- Very cold butter helps create a flaky scone. I recommend grating partially frozen butter so it distributes easily without warming up.
  • Heavy Cream- Adds richness and helps bind the dough. Make sure it's very cold; you can also use half-and-half, but the texture may be slightly less tender.
  • Egg- Gives structure and richness. Use a cold egg to help keep the dough chilled.
  • Granulated Sugar- Lightly sweetens the scones. Feel free to adjust the amount slightly depending on your mix-ins.
  • Baking Powder- Provides lift and helps the scones rise.
  • Kosher Salt- Enhances flavor and balances the sweetness. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough scones. Each ingredient is labeled with text. They include sourdough discard, all-purpose flour, cream, sugar, butter, egg, baking powder, vanilla, kosher salt, and blueberries.

Mix-In Ideas

These sourdough scones are easy to customize—use up to 1 cup of small mix-ins so they blend evenly into the dough. Here are some ideas:

  • Fresh or frozen blueberries + lemon zest
  • Diced strawberries
  • Raspberries + white chocolate
  • Dried cranberries + orange zest
  • Raisins or chopped dates
  • Mini chocolate chips or chopped dark chocolate
  • Grated cheddar cheese + chives
  • Roasted garlic + herbs
  • Chopped toasted nuts like pecans, walnuts, or almonds
  • Warm spices like cinnamon, ginger, or cardamom

Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.

Tips for Success

  • Use a kitchen scale. Measuring by weight gives you the most accurate results and helps ensure your scones turn out light and tender.
  • Keep ingredients cold. Cold butter and cream help create flaky layers and prevent the scones from spreading too much in the oven.
  • Grate frozen butter. This makes it easier to incorporate into the flour.
  • Don’t overwork the dough. Gently mix and shape just until combined to avoid tough, dense scones.
  • Freeze scones before cutting and baking. A quick freeze helps the scones hold their shape and bake up tall and flaky.

How to Make Sourdough Scones

Here’s a quick look at how to make tender, flaky sourdough discard scones—perfect for customizing with your favorite mix-ins.

Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, and salt.

All-purpose flour, baking powder, and other ingredients mixed together in a glass bowl.

Step 2: Cut in butter. Use your fingers to work in the grated butter until the mixture looks like coarse sand.

Cold butter cut into the dry ingredients in a glass bowl.

Step 3: Add mix-ins. Gently fold in blueberries or your preferred mix-ins.

Blueberries tossed with the flour and butter mixture in a glass bowl.

Step 4: Whisk wet ingredients. In a separate bowl, whisk the cream, discard, egg, and vanilla.

Sourdough discard, cream, and other ingredients mixed together in a glass bowl.

Step 5: Combine dough. Pour wet ingredients into the dry and fold until just combined.

Sourdough discard scone dough in a glass bowl with a rubber spatula sticking out to the left.

Step 6: Chill and cut scones. Press into a 1-inch disc on the baking sheet and freeze for 15 minutes. Slice into 8 wedges, separate slightly, brush with cream, and sprinkle with coarse sugar.

Blueberry sourdough scone dough formed into a disc on a parchment-lined baking sheet.
Eight blueberry sourdough scones cut into triangles, brushed with butter, and sprinkled with coarse sugar on a parchment-lined baking sheet.

Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Eight baked blueberry sourdough discard scones on a parchment-lined baking sheet.

How to Store

Sourdough scones are best enjoyed the day they’re baked, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked scones in a freezer-safe container for up to 2 months. Thaw at room temperature or warm them briefly in the oven before serving.

Avoid refrigerating, as it can dry them out.

Three sourdough discard scones with blueberries on a small white plate. There is a blue mug of tea out of focus in the background.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Three blueberry sourdough scones on a plate. One of the scones is split in half with butter on it.
Print Pin Save

Sourdough Scones

These Sourdough Scones use sourdough discard, butter, and heavy cream for a tender, flaky texture. Easily customized with your favorite mix-ins, they're perfect for breakfast or brunch.
Course Breakfast, Dessert, Snack
Cuisine American, English
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 scones
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 ¼ cups (270 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use ½ teaspoon
  • ½ cup (113 grams, 1 stick) unsalted butter partially frozen, grated or cubed small
  • 1 cup fresh or frozen blueberries can omit for plain scones or substitute with up to 1 cup of other mix-ins—try diced strawberries, chocolate chips, dried fruit, or even cheese
  • ½ cup heavy cream very cold (plus more for brushing on top)
  • ½ cup (100 grams) sourdough starter discard cold
  • 1 large (50 grams) egg cold
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling on top (optional)

Instructions

  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
    2 ¼ cups (270 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
  • Using your fingertips, cut the grated or cubed frozen butter into the flour mixture until it looks like coarse, sandy crumbs.
    ½ cup (113 grams, 1 stick) unsalted butter
  • Gently toss in the blueberries (or whatever mix-ins you’re using) so they’re coated in the flour mixture.
    1 cup fresh or frozen blueberries
  • In a separate bowl, whisk together the cold heavy cream, sourdough discard, egg, and vanilla until smooth.
    ½ cup heavy cream, ½ cup (100 grams) sourdough starter discard, 1 large (50 grams) egg, 1 teaspoon vanilla extract
  • Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to fold everything together just until no dry spots remain. Don’t overmix—the dough should look a bit shaggy.
  • Transfer the dough to a lightly floured surface and gently shape it into a round disc about 1 inch thick. Place the disc on your prepared baking sheet and freeze for 15 minutes. This helps the scones keep their shape and stay flaky.
  • After chilling, cut the disc into 8 wedges. Separate the scones slightly on the baking sheet. Brush the tops with a little heavy cream and sprinkle with coarse sugar, if using.
    Coarse sugar
  • Bake for 20–25 minutes, or until the scones are puffed and golden brown.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.

Nutrition

Serving: 1scone (with blueberries) | Calories: 350kcal | Carbohydrates: 40g | Protein: 6.5g | Fat: 18g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Calcium: 90.5mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Apple Fritters

These Sourdough Apple Fritters are light, fluffy, and golden brown with freshly grated apple in every bite. Perfect for breakfast or dessert, this lightly sweetened fall treat is a delicious way to use up sourdough discard!

A plate of sourdough apple fritters sprinkled with powdered sugar.

Few things feel more fall than warm apple fritters straight from the fryer.

This is actually the first deep-fried recipe I’ve ever shared on the blog. And to be honest, I’ve always been nervous about deep frying at home. It seemed messy, a little dangerous, and just not worth the trouble.

But with sourdough discard on hand and apples in season, fritters felt like the perfect excuse to push past that fear and try something new.

I already have the classics covered—sourdough apple crisp, apple pie, apple cinnamon sourdough bread—so a fritter felt like a fun way to challenge myself.

It turns out that deep frying at home is easier than I expected. With a Dutch oven or deep cast iron skillet and a thermometer to monitor the oil temperature, you’re golden—literally.

These sourdough apple fritters are lightly sweetened, crispy on the outside, and fluffy on the inside. With freshly grated apple in every bite, they’re the perfect treat to share with friends after a day of apple picking.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and extra moisture to the batter. Fritters are a great way to use up extra discard.
  • Apples- Grate or finely dice them so they blend easily into the batter and help the fritters hold their shape while frying. I prefer tart apples like Granny Smith, but any variety you enjoy will work.
  • Cinnamon- Feel free to add or swap in other warm spices like nutmeg, ginger, or a pinch of allspice.
  • All-Purpose Flour- Spoon and level your flour or use a kitchen scale for the best results. You can substitute up to ⅓ with whole wheat flour for a heartier fritter.
  • Granulated Sugar- Just enough to lightly sweeten the fritters without making them overly sweet.
  • Whole Milk- Adds richness and moisture. Low-fat or non-dairy alternatives (like oat or almond milk) can be used if preferred.
  • Baking Powder- Helps the fritters puff up and stay light and airy inside.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough apple fritters. Each ingredient is labeled with text. They include all-purpose flour, vanilla, salt, baking powder, cinnamon, eggs, apples, sugar, sourdough discard, and milk.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
  • Grate or finely dice the apples. Smaller pieces help the fritters cook evenly and hold together better in the oil.
  • Use a thermometer. Maintaining a steady oil temperature around 350°F is key for crispy, golden fritters without greasy or undercooked centers.
  • Don’t overcrowd the pan. Fry 3–4 fritters at a time to avoid dropping the oil temperature too much.
  • Drain on a wire rack. Placing the fritters on a wire rack (not just paper towels) after frying helps keep them crisp.
  • Serve immediately. These are best enjoyed fresh and warm.

How to Make Sourdough Apple Fritters

Learn how to make sourdough discard apple fritters with these easy step-by-step instructions and pictures.

Step 1: Mix dry ingredients. In a small bowl, combine flour, sugar, baking powder, salt, and cinnamon.

The dry ingredients mixed together in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add milk, sourdough discard, and vanilla. Whisk until smooth.

The wet ingredients, including sourdough discard, mixed together in a glass bowl.

Step 3: Combine and fold in apples. Gently fold the dry ingredients into the wet until just combined. Fold in the apples.

The wet and dry ingredients combined in a glass bowl. There is a rubber spatula sticking out of the bowl to the left.
The sourdough apple fritter batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Heat the oil. In a Dutch oven or deep skillet, heat 1 ½–2 inches of oil to 350°F, using a thermometer to monitor the temperature.

A large cast iron skillet filled with oil on a stovetop with a thermometer sticking out.
A thermometer that reads 350 degrees Fahrenheit.

Step 5: Fry the fritters. Drop about ¼ cup of batter into the hot oil (3–4 at a time). Fry for 2 minutes per side, or until golden brown and cooked through.

Four sourdough apple fritters frying in oil in a cast iron skillet.
A golden brown sourdough apple fritter frying in oil in a cast iron skillet.

Step 6: Serve. Transfer to a wire rack to cool slightly. Dust with powdered sugar and enjoy while warm!

Six golden brown sourdough apple fritters on a wire cooling rack with paper towels underneath.

How to Store

These fritters are best enjoyed right after frying. They don’t store well, so I recommend eating them the same day.

A plate of sourdough apple fritters sprinkled with powdered sugar. One of the fritters is split in half to show the soft, fluffy texture of the inside.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Apple Recipes

📖 Recipe

A plate of sourdough apple fritters sprinkled with powdered sugar.
Print Pin Save
5 from 1 vote

Sourdough Apple Fritters

These Sourdough Apple Fritters are light, fluffy, and golden brown with freshly grated apple in every bite. Perfect for breakfast or dessert, this lightly sweetened fall treat is a delicious way to use up sourdough discard!
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 fritters
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 quarts vegetable oil for frying
  • 1 ½ cups (180 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, reduce by half
  • 1 teaspoon ground cinnamon
  • 2 large (100 grams) eggs
  • ½ cup (120 grams) whole milk
  • ½ cup (100 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • 1 pound (about 2 large) apples peeled, cored, and grated or finely diced
  • Powdered sugar for dusting

Instructions

  • Line a rimmed baking sheet with paper towels and place a wire rack on top. This will help catch excess oil and keep the fritters crisp after frying. Set aside.
  • In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
    1 ½ cups (180 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
  • In a large bowl, whisk the eggs. Add the milk, sourdough discard, and vanilla extract, and whisk until smooth and well combined.
    2 large (100 grams) eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and gently fold until just combined—don’t overmix. Then fold in the grated (or finely diced) apples.
    1 pound (about 2 large) apples
  • Pour about 1 ½ to 2 inches of vegetable oil into a Dutch oven or deep cast iron skillet. Heat the oil to 350°F over medium heat, using a thermometer to monitor the temperature. Adjust the heat as needed to keep the oil steady at 350°F while frying.
    2 quarts vegetable oil
  • Working in batches, drop about ¼ cup of batter per fritter into the hot oil (you should be able to fit 3–4 at a time without crowding). Fry for about 2 minutes on the first side, or until golden brown. Flip and cook for another 2 minutes, or until both sides are deep golden and the center is cooked through.
  • Use a slotted spoon to transfer the cooked fritters to the wire rack. Repeat with the remaining batter. Dust with powdered sugar, if desired, and serve warm.
    Powdered sugar

Notes

  • Storage: These fritters don’t store well and are best enjoyed warm, right after frying.

Nutrition

Serving: 1fritter | Calories: 170kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1.5g | Cholesterol: 32mg | Sodium: 190mg | Potassium: 89mg | Fiber: 1.5g | Sugar: 9g | Vitamin C: 1.5mg | Calcium: 69mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Waffles

These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.

Sourdough pumpkin waffles on a plate topped with butter and maple syrup.

I’ve had my waffle maker for years now, and waffles are definitely one of my favorite breakfasts to make on a lazy weekend morning.

They feel special but are surprisingly easy. Usually, I stick to classic buttermilk waffles. But when fall rolls around, I love switching things up with these sourdough pumpkin waffles.

I’m a big fan of pumpkin recipes here on the blog—from sourdough pumpkin quick bread and muffins to pumpkin-shaped bread, cinnamon rolls, cookies, and more.

In fact, I have a sourdough pumpkin pancake recipe that uses this exact same batter, just cooked into cute little pancakes in a cast iron skillet.

But if you have a waffle maker, you absolutely must try these pumpkin waffles!

They’re warmly spiced, packed with pumpkin puree, and perfectly soft and fluffy with plenty of crispy edges. Plus, they’re quick and easy to make the same day using up any extra sourdough discard.

Whether it’s just for you or a cozy fall brunch with family and friends, I hope you enjoy these pumpkin sourdough waffles as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and moisture to the waffles. A great way to use up extra starter.
  • Pumpkin Puree- Brings in that classic fall flavor, color, and extra moisture. Canned or homemade purée both work—just be sure it’s 100% pumpkin, not pumpkin pie filling.
  • Pumpkin Pie Spice- Use a store-bought blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
  • All-Purpose Flour- For best results, weigh your flour or use the spoon-and-level method. You can swap up to ⅓ with whole wheat flour if you want a heartier texture.
  • Butter- Adds richness and that golden crisp edge waffles are known for. A neutral-flavored oil like avocado or vegetable oil can be used instead.
  • Whole Milk- Low-fat or non-dairy options like oat or almond milk work just fine too.
  • Greek Yogurt- Adds moisture and a light tang. Plain yogurt of any fat content will work.
  • Granulated Sugar- Just enough for a touch of sweetness. Feel free to use brown sugar, maple syrup, or honey if you prefer.
  • Eggs- Room temperature eggs mix more easily into the batter.
  • Baking Powder & Baking Soda- These leavening agents work together to create fluffy waffles.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough pumpkin pancakes. Each ingredient is labeled with text. They include pumpkin puree, sourdough discard, vanilla extract, butter, sugar, flour, pumpkin spice, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? Try folding in up to ½ cup of mix-ins before cooking. Here are a few fall-inspired ideas:

  • Chocolate chips or chunks (dark, milk, or white)
  • Chopped nuts like pecans or walnuts
  • Dried cranberries
  • Toasted pepitas
  • Sautéed apples or pears with cinnamon
  • Finely chopped candied ginger

Tips for Success

  • Use a kitchen scale. Weighing your ingredients is more accurate than using measuring cups and provides more consistent results.
  • Mix gently. Fold the dry ingredients into the wet just until no dry streaks remain. Overmixing can lead to dense, chewy waffles.
  • Let the batter rest. A quick 5-minute rest gives the flour time to absorb the liquid, resulting in fluffier, more tender waffles.
  • Wait for the steam to slow. For many waffle makers, the waffles are done when the steam has mostly stopped. Don’t rely only on the timer or indicator light.
  • Keep waffles warm. Place cooked waffles on a baking sheet in a 200°F oven while you finish the rest of the batch.

How to Make Sourdough Pumpkin Waffles

Here is how to make pumpkin waffles with sourdough discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. Whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

All-purpose flour, pumpkin pie spice, and other dry ingredients whisked together in a glass bowl.

Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, then add pumpkin, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.

Sourdough discard, pumpkin puree, and other wet ingredients in a mixing bowl.

Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.

Sourdough pumpkin pancake batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 4: Cook waffles. Preheat your waffle maker, and cook the waffles until golden and crisp.

A sourdough pumpkin waffle in a waffle maker.
Pumpkin sourdough waffle batter in a waffle maker.

Craving pancakes instead? Scoop about ¼ cup of batter into a preheated, lightly greased cast iron skillet and cook for 2 minutes per side. For all the tips and details, check out my full post on sourdough pumpkin pancakes.

How to Store

Let the waffles cool completely, then place them in an airtight container and refrigerate for up to 4-5 days.

To freeze, lay the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep well for up to 2 months.

When you’re ready to enjoy them again, just reheat in the toaster, toaster oven, or a 350°F oven until warm and crisp.

A plate of pumpkin sourdough waffles with butter and maple syrup.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

Sourdough pumpkin waffles on a plate topped with butter and maple syrup.
Print Pin Save

Sourdough Pumpkin Waffles

These Sourdough Pumpkin Waffles are crispy, fluffy, and full of warm spices—a quick and easy sourdough discard recipe perfect for cozy fall mornings.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 waffles
Calories 256kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) pumpkin puree
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy. Let it rest for 5 minutes so the flour can hydrate.
  • Preheat your waffle maker according to the manufacturer’s instructions. Lightly grease with butter, oil, or cooking spray if needed.
  • Add the batter to your waffle maker and cook according to its directions. The amount of batter and cook time may vary depending on the size and style of your waffle maker.
  • For reference: I use a Hamilton Beach Belgian waffle maker and add about ½ cup of batter per waffle. I close the lid, flip it, and cook until the indicator light turns on and the steam has mostly stopped—about 5 minutes.
  • Serve the waffles immediately or keep them warm on a baking sheet in a 200°F oven while you finish cooking the rest.

Notes

  • For pancakes: This batter works well for pancakes too! Use about ¼ cup of batter per pancakes and cook in a preheated, lightly greased cast iron skillet.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1waffle (without toppings) | Calories: 256kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 68mg | Sodium: 455mg | Potassium: 208mg | Fiber: 1.5g | Sugar: 6.5g | Vitamin C: 1.5mg | Calcium: 142mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pumpkin Pancakes

These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.

A stack of sourdough pumpkin pancakes with a pat of butter and maple syrup. There is a forkful of pancake resting on the plate and a small bowl of pumpkin puree next to the plate.

Fall is hands-down my favorite season—not just for the crisp weather and fun activities, but also for all the baking it inspires.

I love adding pumpkin to sourdough recipes. And I already have a bunch here on the blog—from pumpkin-shaped sourdough loaves to classic pumpkin quick breads, muffins, scones, chocolate chip cookies, cinnamon rolls, and even granola bars. All made with pumpkin puree.

This year, I’m excited to add these sourdough pumpkin pancakes to the mix.

They’re soft, fluffy, and bursting with warm pumpkin pie spice and that beautiful pumpkin color. Plus, they use a whole cup of sourdough discard, so you’ll never have to waste it again.

Trust me, you're going to want to find any excuse to host a cozy fall weekend brunch and make these delicious pancakes!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and moisture. The perfect way to use up extra starter.
  • Pumpkin Puree- Adds moisture and that cozy fall color and flavor. Use canned or homemade pumpkin puree—just make sure it’s not pumpkin pie filling.
  • Pumpkin Pie Spice- Use store-bought or make your own blend with cinnamon, ginger, nutmeg, and cloves.
  • All-Purpose Flour- For the best results, weigh your flour or spoon and level it. You can swap up to ⅓ with whole wheat flour if you’d like a heartier pancake.
  • Butter- Adds richness and flavor. You can use a neutral oil like avocado or vegetable oil instead.
  • Whole Milk- Low-fat or non-dairy milk (like oat or almond) also work well.
  • Greek Yogurt- Use plain yogurt of any milkfat content for a little tang and extra moisture.
  • Granulated Sugar- Just enough for a hint of sweetness. You can swap in brown sugar, maple syrup, or honey if preferred.
  • Eggs- Room temperature eggs mix more easily into the batter.
  • Baking Powder & Baking Soda- These work together to make the pancakes light and fluffy.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough pumpkin pancakes. Each ingredient is labeled with text. They include pumpkin puree, sourdough discard, vanilla extract, butter, sugar, flour, pumpkin spice, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Try adding up to one cup of these mix-ins to your sourdough pumpkin pancake batter:

  • Chocolate chips or chunks (dark, milk, or white)
  • Chopped nuts (pecans or walnuts)
  • Dried cranberries
  • Toasted pepitas
  • Sautéed apples or pears and cinnamon
  • Candied ginger pieces

Tips for Success

  • Measure accurately. For consistent results, use a kitchen scale or the spoon-and-level method when measuring flour.
  • Mix gently. Fold the dry ingredients into the wet just until no dry spots remain—overmixing can make the pancakes dense.
  • Let the batter rest. A short rest (about 5 minutes) allows the flour to hydrate and helps create soft, fluffy pancakes.
  • Adjust heat as you go. Preheat your skillet or griddle, then lower the heat slightly to cook the pancakes through without burning.
  • Watch for bubbles. Flip the pancakes when you see bubbles forming and popping on the surface and the edges look set.
  • Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest of the batch.

How to Make Sourdough Pumpkin Pancakes

Here is how to make pumpkin pancakes with sourdough discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.

All-purpose flour, pumpkin pie spice, and other dry ingredients whisked together in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the pumpkin purée, milk, sourdough discard, Greek yogurt, melted butter, and vanilla.

Sourdough discard, pumpkin puree, and other wet ingredients in a mixing bowl.

Step 3: Combine batter. Fold the dry ingredients into the wet until just combined. Let it rest for 5 minutes.

Sourdough pumpkin pancake batter in a mixing bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a skillet or griddle over medium heat, then reduce to medium-low. Add butter and scoop ¼ cup of batter per pancake. Cook for 2–3 minutes, flip, and cook another 1–2 minutes. Enjoy!

A scoop of sourdough pumpkin pancake batter cooking in a buttered cast iron skillet.
A cooked pumpkin sourdough pancake in a cast iron skillet.

Want waffles instead? Use about ½ cup of batter in a preheated, greased waffle iron and cook according to your waffle maker’s instructions (usually 4–5 minutes or until steam slows). Check out my full post on sourdough pumpkin waffles for all the details!

How to Store

Keep any leftover pumpkin sourdough pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap individual pancakes in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe container and freeze for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature. Reheat gently in the toaster, oven, or microwave.

A stack of sourdough pumpkin pancakes with a piece cut out to show the texture.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pancake Recipes

📖 Recipe

A stack of sourdough pumpkin pancakes with a pat of butter and maple syrup. There is a forkful of pancake resting on the plate.
Print Pin Save

Sourdough Pumpkin Pancakes

These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 130kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) pumpkin puree
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the pumpkin puree, milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) pumpkin puree, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and gently fold together with a rubber spatula until no dry streaks remain. The batter will be thick and a little lumpy—that’s perfect. Let it rest for 5 minutes so the flour can hydrate.
  • Warm a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a little butter to coat the surface. Adjust the heat as needed while cooking to keep the pancakes from burning.
  • Spoon about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until the edges start to look set and bubbles form and pop on the surface. Flip and cook for another 1–2 minutes, or until golden and cooked through.
  • Serve warm with your favorite toppings—maple syrup, butter, or even a dollop of yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, chopped pecans, or toasted pepitas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake (without toppings) | Calories: 130kcal | Carbohydrates: 17g | Protein: 4.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 34mg | Sodium: 228mg | Potassium: 104mg | Fiber: 0.5g | Sugar: 3.5g | Calcium: 71mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Whole Wheat Pancakes (or Waffles)

These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.

Three whole wheat sourdough pancakes on a plate topped with butter and maple syrup. A bite of all three pancakes has been cut out and are on a fork situated on the plate.

As a registered dietitian, I’m a big fan of whole grains.

This year, I’ve made it a goal to share more 100% whole wheat sourdough recipes on the blog. So far, I’ve added whole wheat sourdough pizza dough, English muffins, focaccia, pita, and bread… and now these pancakes are joining the mix!

Whole grains are great because they're packed with fiber, vitamins, and minerals. Plus, using whole wheat flour in pancakes gives them a bit more staying power—so you’ll feel more energized after breakfast.

These sourdough whole wheat pancakes are soft, fluffy, and lightly sweet, with a subtle vanilla flavor and a nutty undertone from the whole wheat flour. I also love that they use up a full cup of sourdough discard and come together the same day—no overnight rest needed.

And if you’ve got a waffle maker at home, you’re in luck—this batter works for waffles, too!

I have a few other sourdough pancake recipes on the blog, but this one’s my go-to when I want something a little more wholesome without giving up that cozy weekend breakfast feel.

I hope you enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard— Adds tangy flavor and extra moisture, plus it’s a great way to use up your leftover starter. Make sure it’s at room temperature before mixing.
  • Whole Wheat Flour— Full of fiber and nutty flavor. You can swap in white whole wheat flour for a lighter flavor or use a mix of whole wheat and all-purpose flour if you prefer a less dense pancake.
  • Greek Yogurt— Adds creaminess and helps keep the pancakes tender. Using whole milk Greek yogurt gives the best texture, but fat-free or low-fat versions work too.
  • Whole Milk— Whole milk will give you the richest, most tender pancakes, but any milk will work fine.
  • Butter— Gives these pancakes a buttery flavor and helps create crispy, golden edges. You can use melted coconut oil or a neutral oil like vegetable or canola oil instead.
  • Granulated Sugar— Just 3 tablespoons to add a touch of sweetness.
  • Eggs— Using room temperature eggs helps them blend smoothly into the batter.
  • Baking Powder & Baking Soda— These work together to give your pancakes a nice rise and light, fluffy texture.
  • Kosher Salt— Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use half as much or weigh it out.
The ingredients to make sourdough whole wheat pancakes. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, butter, sugar, whole wheat flour, Greek yogurt, eggs, baking powder and soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? Fold in up to 1 cup of your favorite add-ins for a fun twist on these sourdough whole wheat pancakes. Here are a few ideas to get you started:

  • Fresh or frozen berries– blueberries, raspberries, chopped strawberries
  • Banana– sliced or mashed for natural sweetness
  • Chocolate chips or chunks– dark, milk, white, or even flavored chips
  • Chopped nuts– try walnuts, pecans, or slivered almonds for crunch
  • Shredded coconut– adds a tropical touch
  • Diced apples + cinnamon– cozy and perfect for fall mornings
  • Mini marshmallows + chocolate chips + graham cracker crumbs– hello, s’mores pancakes!
  • Warm spices– like cinnamon, pumpkin pie spice, or a pinch of cardamom
  • Zest it up– add a little lemon or orange zest for brightness
  • Chopped dried fruit– like dates, cranberries, or apricots for a chewy bite

Tips for Success

  • Measure carefully. For the most accurate results, use a kitchen scale. If you're using measuring cups, gently spoon the flour in and level it off to avoid adding too much.
  • Don’t overmix. Fold the dry ingredients into the wet just until combined—it's okay if the batter is a little lumpy.
  • Let the batter rest. After mixing, let the batter sit for about 5 minutes. This gives the whole wheat flour time to hydrate and helps the batter thicken up for fluffier pancakes.
  • Preheat your pan. Make sure your skillet or griddle is hot before adding the batter, then adjust the heat as needed so the pancakes cook through without burning.
  • Flip when ready. Watch for bubbles forming and popping on the surface—this is your sign it’s time to flip.
  • Keep them warm. Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.

How to Make Sourdough Whole Wheat Pancakes

Here is how to make whole wheat sourdough pancakes with discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.

Whole wheat flour and other dry ingredients in a glass bowl.

Step 2: Whisk wet ingredients. In a large bowl, whisk the eggs, then add the milk, sourdough discard, yogurt, melted butter, and vanilla. Mix until smooth.

Sourdough discard, butter, milk, and other ingredients in a glass mixing bowl.

Step 3: Combine batter. Add the dry ingredients to the wet and gently fold until just combined. Let it rest for 5 minutes to thicken.

Sourdough whole wheat pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Heat a buttered skillet over medium-low. Scoop about ¼ cup of batter per pancake and cook 2–3 minutes, or until bubbles form and edges set. Flip and cook another 1–2 minutes. Enjoy warm with your favorite toppings!

A whole wheat sourdough pancake cooking in a cast iron skillet.
A cooked sourdough whole wheat pancake in a cast iron skillet.

To Make Waffles: Use about ½ cup of batter in a preheated, greased waffle iron. Cook according to your waffle maker’s instructions, usually about 4–5 minutes or until the steam slows down.

How to Store

Store any leftover pancakes in an airtight container in the fridge for 4–5 days.

For longer storage, wrap each pancake in plastic wrap to prevent sticking, then place them in a freezer-safe container. They’ll keep well in the freezer for up to 2 months.

When you’re ready to enjoy them again, let the pancakes thaw at room temperature, then reheat gently in the oven, toaster oven, or microwave.

A stack of sourdough whole wheat pancakes topped with a pat of butter and maple syrup on a small white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pancake Recipes

📖 Recipe

Three whole wheat sourdough pancakes on a plate topped with butter and maple syrup. A bite of all three pancakes has been cut out and are on a fork situated on the plate.
Print Pin Save
5 from 1 vote

Sourdough Whole Wheat Pancakes

These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 150kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) whole wheat flour
  • 3 tablespoons (36 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 ¼ cups whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
  • 1 tablespoon vanilla extract

Instructions

  • In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) whole wheat flour, 3 tablespoons (36 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Then, add the milk, sourdough discard, yogurt, melted butter, and vanilla. Whisk until well combined.
    2 large (100 grams) eggs, 1 ¼ cups whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 1 tablespoon vanilla extract
  • Add the dry ingredients to the wet and fold together with a rubber spatula until just combined. A few small lumps are fine—don’t overmix. The batter will be thick and a little bubbly. Let it sit for about 5 minutes to give the flour time to hydrate and the batter to thicken up before cooking.
  • Heat a skillet or griddle over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed to keep the pancakes from burning and ensure they cook through evenly.
  • Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, whipped cream, or fresh berries. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake | Calories: 150kcal | Carbohydrates: 16g | Protein: 4.5g | Fat: 7.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 228mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 3.5g | Calcium: 75mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Banana Pancakes

These Sourdough Banana Pancakes use a cup of sourdough discard and ripe bananas for a soft, fluffy, and lightly sweet breakfast or brunch treat. Easy to make and ready in 30 minutes, they're perfect with your favorite toppings!

A stack of sourdough banana pancakes with a pat of butter and a generous amount of maple syrup pooling around them.

I buy a bunch of bananas every week to enjoy with my yogurt in the mornings—it's my favorite post-workout snack. But sometimes, the bananas get way too ripe before I can finish them all.

While I love using ripe bananas in sourdough banana bread and muffins, nothing beats a big stack of pancakes drenched in maple syrup on a lazy weekend morning.

These sourdough banana pancakes are just perfect for a cozy breakfast or brunch because they come together in only 30 minutes. Made with a whole cup of sourdough discard and overripe bananas, they’re also a great way to avoid food waste.

Plus, they freeze really well, so you can make a batch ahead and have breakfast ready whenever you want.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds moisture and a subtle tangy flavor. And it’s a great way to use up extra starter.
  • Banana- Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness. The riper, the better!
  • Cinnamon- Adds warm, cozy flavor that pairs perfectly with the banana. Feel free to increase the amount or swap in other warm spices if you’d like.
  • All-Purpose Flour- Be sure to measure accurately using a scale or the spoon-and-level method. You can substitute up to ⅓ of the flour with whole wheat for a heartier texture.
  • Whole Milk- Helps create a soft, tender pancake. You can use a lower-fat or non-dairy milk if needed.
  • Greek Yogurt- Adds protein and a subtle tang. You can use plain Greek yogurt with any milkfat—non-fat, low-fat, or full-fat all work.
  • Butter- Adds moisture and flavor. You can swap with a neutral oil like avocado or canola oil if you prefer.
  • Granulated Sugar- Since bananas add natural sweetness, just one tablespoon is enough for a lightly sweet pancake. Brown sugar, maple syrup, or honey can be used instead.
  • Eggs- Help bind the batter and add structure. Room temperature eggs mix in more easily.
  • Baking Powder & Baking Soda- Work together to give the pancakes lift and fluffiness.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal. If you’re using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough banana pancakes. Each ingredient is labeled with text. They include banana, sourdough discard, vanilla extract, butter, sugar, flour, cinnamon, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Want to switch things up? You can stir in up to 1 cup of mix-ins into this sourdough banana pancake batter for added flavor and texture. Here are a few fun ideas:

  • Fresh or frozen berries (like strawberries, blueberries, or raspberries)
  • Chocolate chips or chopped chocolate (dark, milk, or white)
  • Peanut butter chips
  • Extra sliced banana
  • Chopped nuts (like walnuts, peanuts, or pecans)
  • Shredded coconut
  • Diced apples with a pinch of cinnamon
  • A dash of warm spices like pumpkin pie spice or nutmeg

Tips for Success

  • Use very ripe bananas. The riper, the better. Soft bananas with lots of brown spots will mash easily and add natural sweetness and moisture to the batter.
  • Measure accurately. For the best outcome, use a kitchen scale or the spoon-and-level method when measuring flour.
  • Don’t overmix. Gently fold the dry ingredients into the wet. Overmixing can make the pancakes tough instead of light and fluffy.
  • Adjust heat. Start with a hot skillet or griddle, then lower and adjust to cook the pancakes through without burning.
  • Watch for bubbles. Once you see bubbles form and pop on the surface and the edges look set, it’s time to flip.
  • Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven to stay warm while you finish the batch.

How to Make Sourdough Banana Pancakes

Here is how to make banana sourdough pancakes with discard (step-by-step pictures included!).

Step 1: Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

All-purpose flour, cinnamon, and other dry ingredients in a glass bowl.

Step 2: Whisk wet ingredients. In a separate bowl, whisk eggs, then milk, sourdough discard, mashed banana, Greek yogurt, butter, and vanilla.

Mashed banana, sourdough discard, and other wet ingredients in a glass bowl.

Step 3: Combine batter. Add dry to wet and mix gently. Let it rest 5 minutes.

Sourdough banana pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 4: Cook pancakes. Pour ¼ cup batter onto a hot, greased pan. Cook until bubbles form, then flip and cook until golden. Enjoy warm with butter, maple syrup, or your favorite toppings.

A dollop of banana sourdough pancake batter cooking in a buttered cast iron skillet.
A cooked sourdough banana pancake in a cast iron skillet.

For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle iron. Cook for 4–5 minutes, or until the steam slows and the waffle is golden and crisp (follow your waffle maker’s instructions).

How to Store

Keep leftover pancakes in an airtight container in the fridge for up to 4–5 days.

For longer storage, wrap each one in plastic wrap or layer with parchment paper to prevent sticking. Then, place them in a freezer-safe bag or container. They’ll freeze well for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature. Reheat in the oven, toaster oven, or microwave until warm.

A stack of three sourdough banana pancakes. A fork is resting on the plate with three pieces of pancake on it.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pancake Recipes

📖 Recipe

A stack of sourdough banana pancakes with a pat of butter and a generous amount of maple syrup pooling around them.
Print Pin Save

Sourdough Banana Pancakes

These Sourdough Banana Pancakes use a cup of sourdough discard and ripe bananas for a soft, fluffy, and lightly sweet breakfast or brunch treat. Easy to make and ready in 30 minutes, they're perfect with your favorite toppings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 6-inch pancakes
Calories 130kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 1 teaspoon ground cinnamon
  • 2 large (100 grams) eggs room temperature
  • 1 cup (240 grams) whole milk room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • 1 cup (200 grams, or about 2 medium) ripe bananas mashed
  • ½ cup (113 grams) plain Greek yogurt
  • 4 tablespoons (57 grams) unsalted butter melted
  • 2 teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 1 tablespoon (12 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon ground cinnamon
  • In a large bowl, whisk the eggs until smooth. Add the milk, sourdough discard, mashed banana, Greek yogurt, melted butter, and vanilla. Whisk until well combined.
    2 large (100 grams) eggs, 1 cup (240 grams) whole milk, 1 cup (200 grams) sourdough starter discard, 1 cup (200 grams, or about 2 medium) ripe bananas, ½ cup (113 grams) plain Greek yogurt, 4 tablespoons (57 grams) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet and fold everything together with a rubber spatula. Mix just until no dry bits remain. The batter will be thick and a little lumpy—that’s totally fine. Let it rest for about 5 minutes to allow the flour to hydrate.
  • Heat a cast iron skillet, griddle, or non-stick pan over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to coat the surface. Adjust the heat as needed to keep the pancakes from burning.
  • Scoop about ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and pop on the surface and the edges look set. Flip and cook another 1–2 minutes, or until golden and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh fruit, or yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 1pancake (without toppings) | Calories: 130kcal | Carbohydrates: 18g | Protein: 4.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 4g | Vitamin C: 1.5mg | Calcium: 69mg | Iron: 0.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Oatmeal Pancakes

These Sourdough Oatmeal Pancakes are light, fluffy, and made with sourdough discard and rolled oats. It’s a simple, same-day recipe that’s perfect for a cozy weekend breakfast or brunch.

A stack of sourdough oatmeal pancakes with a pat of butter and maple syrup on top. There is a triangular-shaped bite taken out with the cut out pieces on a fork laying against the plate.

This past week, I’ve been on a total pancake and waffle testing spree for the blog. I started with my classic sourdough buttermilk pancakes and then experimented with whole wheat, banana, pumpkin, and now these oatmeal pancakes.

Honestly, these sourdough oatmeal pancakes are my favorite so far. Maybe it’s because I’m a huge oatmeal fan (I eat it almost every morning!). Or maybe it’s how soft, fluffy, and tender they turn out.

These pancakes are buttery, lightly sweetened, and hearty enough for a cozy weekend breakfast or brunch.

They’re made with rolled oats that soak to get nice and soft, which gives the pancakes a great texture. Plus, they use sourdough discard, so you’re using up extra starter while making something delicious.

And here’s the best part—no overnight ferment needed! You can make the whole batch the same day in under an hour.

If you want a quick and tasty way to use up sourdough discard, give this recipe a try. I hope you love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds flavor and moisture, and it’s a great way to use up extra starter.
  • Rolled Oats- Provide texture and heartiness. Soaking them softens their texture and helps make the pancakes more fluffy and tender. If using quick oats instead, only soak them for 5–10 minutes to avoid getting too mushy.
  • All-Purpose Flour- For best results, measure with a food scale or use the spoon-and-level method. You can swap up to one-third with whole wheat flour for a nuttier taste and more fiber.
  • Butter- Adds rich flavor, moisture, and helps create those crispy, golden edges. You can substitute with a neutral oil like vegetable or canola oil if preferred.
  • Greek Yogurt- Adds creaminess and tang while keeping the pancakes moist and tender. You can use non-fat, low-fat, or whole milk yogurt depending on your preference.
  • Whole Milk- Adds moisture and helps soften the oats. Whole milk gives the most tender pancakes, but you can use fat-free, low-fat, or even plant-based milk if you prefer.
  • Granulated Sugar- Just 2 tablespoons add a touch of sweetness. You can swap for brown sugar, honey, or maple syrup if you want a different flavor.
  • Eggs- Use room temperature eggs to help the batter mix smoothly and rise better.
  • Baking Powder & Baking Soda- Both help the pancakes rise and become fluffy.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal—if you use Morton’s or table salt, use about half as much or weigh it out.
The ingredients to make sourdough oatmeal pancakes. Each ingredient is labeled with text. They include sourdough discard, vanilla extract, butter, sugar, flour, oats, Greek yogurt, eggs, baking powder, baking soda, salt, and whole milk.

Mix-Ins Ideas

Feel free to fold in up to 1 cup of these mix-ins to your sourdough oatmeal pancake batter:

  • Fresh or frozen berries (no need to thaw frozen ones)
  • Chocolate chips or chunks (dark, milk, or white)
  • Mashed or sliced banana
  • Chopped nuts like walnuts, pecans, or almonds
  • Shredded coconut
  • Diced apples with a sprinkle of cinnamon
  • Warm spices such as cinnamon, nutmeg, or pumpkin pie spice

Tips for Success

  • Soak the oats. Letting the rolled oats soak in milk for about 30 minutes softens them and helps create a better pancake texture.
  • Measure carefully. Using a kitchen scale or gently spooning flour into your measuring cup helps get the batter just right.
  • Mix gently. Fold the dry ingredients into the wet until just combined—over-mixing can make pancakes dense.
  • Adjust your heat. Make sure your skillet or griddle is hot before adding batter, then lower the heat as needed to cook evenly and get that perfectly golden brown pancake.
  • Watch for bubbles. Flip the pancakes when bubbles start forming and popping on the surface and the edges look set.
  • Keep pancakes warm. Place cooked pancakes in a low oven (around 200°F) while finishing the rest of the batch.

How to Make Sourdough Oatmeal Pancakes

Here is how to make sourdough oat pancakes with discard (step-by-step pictures included!).

Step 1: Soak oats. Soak rolled oats in milk for 30 minutes to soften.

Rolled oats soaking in milk in a small glass bowl with a spoon in it.

Step 2: Mix dry ingredients. Whisk dry ingredients in a separate bowl.

Flour, baking powder, and other dry ingredients in a glass bowl.

Step 3: Whisk wet ingredients. In a large bowl, whisk eggs. Add soaked oats, discard, yogurt, melted butter, and vanilla.

Sourdough discard, butter, milk, and other wet ingredients in a glass bowl.

Step 4: Combine batter. Add dry ingredients and gently fold until just combined. Let batter rest 5 minutes.

Sourdough oatmeal pancake batter in a glass bowl with a rubber spatula sticking out to the left.

Step 5: Cook pancakes. Cook pancakes in a buttered skillet over medium-low heat, about 2 minutes per side. Serve warm with your favorite toppings!

An oatmeal sourdough pancake cooking in a buttered cast iron skillet.
A cooked oatmeal sourdough pancake in a cast iron skillet.

For Waffles: Scoop about ½ cup of batter into a preheated, greased waffle maker. Cook according to your waffle iron’s instructions, usually 4–5 minutes or until the steam slows down.

How to Store

Store leftover pancakes in an airtight container in the fridge for up to 5 days.

For longer storage, wrap each one individually in plastic wrap or layer them with parchment paper to prevent sticking. Then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.

When you're ready to enjoy, let them thaw at room temperature and reheat in the oven, toaster oven, or microwave until warm.

A stack of three sourdough oatmeal pancakes with a fork laying against the plate with a bite resting on it.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Pancake Recipes

📖 Recipe

A stack of sourdough oatmeal pancakes with a pat of butter and maple syrup on top. There is a triangular-shaped bite taken out with the cut out pieces on a fork laying against the plate.
Print Pin Save
5 from 2 votes

Sourdough Oatmeal Pancakes

These Sourdough Oatmeal Pancakes are light, fluffy, and made with sourdough discard and rolled oats. It’s a simple, same-day recipe that’s perfect for a cozy weekend breakfast or brunch.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 6-inch pancakes
Calories 166kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (80 grams) rolled oats
  • 1 cup (240 grams) whole milk
  • 1 ½ cups (180 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
  • 2 large (100 grams) eggs room temperature
  • 1 cup (200 grams) sourdough starter discard room temperature
  • ½ cup (113 grams) plain Greek yogurt
  • ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
  • 2 teaspoons vanilla extract

Instructions

  • In a small bowl, stir together the rolled oats and milk. Let them soak for about 30 minutes while you prep the rest of the ingredients. This softens the oats and helps create that tender, fluffy texture.
    1 cup (80 grams) rolled oats, 1 cup (240 grams) whole milk
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
    1 ½ cups (180 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the eggs until smooth. Add the soaked oats and milk, sourdough discard, Greek yogurt, melted butter, and vanilla. Whisk until everything is well combined.
    2 large (100 grams) eggs, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 2 teaspoons vanilla extract
  • Add the dry ingredients into the wet mixture and fold together using a rubber spatula. Mix just until everything is combined. The batter will be thick and bubbly- a few lumps are okay. Let the batter sit for about 5 minutes to give the flour time to hydrate.
  • Heat a cast iron skillet, non-stick pan, or griddle over medium heat. Once hot, lower the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed while cooking to avoid burning the pancakes.
  • Scoop about ¼ cup of batter onto the pan for each pancake. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes, or until golden brown and cooked through.
  • Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, fresh berries, or a dollop of yogurt. Enjoy!

Notes

  • For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
  • Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
  • Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months.

Nutrition

Serving: 1pancake | Calories: 166kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 227mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Calcium: 70mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peach Cobbler

This Sourdough Peach Cobbler bursts with ripe, juicy peaches and is topped with buttery, fluffy sourdough biscuits made from discard. It’s an easy summer dessert you'll want all season long.

A serving of sourdough peach cobbler on a small plate next to a baking dish full of more cobbler.

Would you believe I’d never baked with peaches until this year?

First, I made sourdough peach muffins. Then came this sourdough peach cobbler—my very first try at one.

I knew right away I wanted to use my trusty sourdough drop biscuit recipe for the topping. But the filling? That took a bit of experimenting.

My first attempt was with frozen peaches—no defrosting, no pre-baking. After an hour in the oven, the peaches were still hard and the bottom of the biscuit was raw. Yuck!

So, I grabbed some fresh peaches, sliced them thin (about ¼ to ⅛ inch), and par-baked them to soften before adding the biscuit topping.

The peaches turned super soft, juicy, and sweet. And the biscuit topping came out fluffy, buttery, with that perfect sweet crunch from the coarse sugar on top.

I’m officially obsessed with cobblers now and already planning to try other fruits soon—maybe blueberry or apple? Stay tuned!

If you want to use up your sourdough discard and find a new favorite peach dessert this summer, this sourdough peach cobbler is it. I promise, you won’t regret it!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and moisture to the cobbler topping, and helps thicken the peach filling while adding a slight sourdough flavor.
  • Fresh Peaches- Ripe, juicy peaches bring the best flavor and natural sweetness. Slice them thinly—about ¼ to ⅛ inch thick—so they soften nicely and cook evenly.
  • Butter- Cold butter helps create flaky, tender biscuits. For best results, keep it very cold—freezing it for 20–30 minutes before grating or cubing works well.
  • Heavy Cream- Adds richness and softness to the biscuit topping. You can substitute half-and-half or whole milk, though the texture may be slightly less tender.
  • Whole Milk- Contributes moisture to the dough. Lower-fat milk works as a lighter option, but may change the texture slightly.
  • Baking Powder- Gives the biscuits lift and fluffiness. Opt for aluminum-free baking powder to prevent any metallic aftertaste.
  • Granulated Sugar- Adds a slight sweetness to the biscuit topping and peach filling.
  • Lemon Juice- Adds brightness and helps balance the sweetness of the peaches. Fresh lemon juice is best, but bottled works in a pinch.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
The ingredients to make sourdough peach cobbler. Each ingredient is labeled with text. They include sourdough discard, butter, peaches, lemon, all-purpose flour, sugar, salt, vanilla, baking powder, milk, and cream.

Tips for Success

  • Use a kitchen scale. Weighing your ingredients—especially the flour—helps keep your drop biscuits tender and prevents them from turning out dry or dense.
  • Choose ripe, juicy peaches. The better your peaches, the better your cobbler. Ripe peaches bring natural sweetness and juiciness to the filling.
  • Keep everything cold. Cold butter, cream, and milk are the secret to light, fluffy biscuits. You can even chill your butter in the freezer for a few minutes before grating or cubing it.
  • Don’t overmix. Mix the biscuit dough just until no dry streaks remain. Overmixing can make the biscuits tough instead of soft and tender.
  • Let it cool before serving. As tempting as it is to dig in right away, giving your peach cobbler at least 30 minutes to cool helps the filling thicken and set.

How to Make Sourdough Peach Cobbler

Follow these step-by-step instructions (pictures included!) to learn how to make peach cobbler with sourdough biscuits.

Step 1: Make the filling. Mix sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add peaches and toss to coat.

Sourdough discard, lemon juice, sugar, and other ingredients mixed in a glass bowl.
Fresh peach slices tossed with lemon juice, sugar, and sourdough discard in a bowl. There is a rubber spatula sticking out to the left.

Step 2: Bake the peaches. Spread into the dish and bake for 20 minutes to soften.

Roasted peach slices in an aluminum baking dish.

Step 3: Make the biscuit topping. Mix dry ingredients, cut in cold butter, then stir in cream, milk, and sourdough discard.

A mixture of flour, sugar, baking powder, salt, and cold butter in a glass bowl.
Cream, milk, and sourdough discard added to a bowl with a mixture of flour and butter.
Sourdough cobbler topping batter in a glass mixing bowl.

Step 4: Assemble cobbler and bake. Dollop biscuit topping over warm peaches and sprinkle with coarse sugar, if using. Bake at 350°F for 45–50 minutes until golden and bubbly. Let cool 30 minutes before digging in!

Roasted peach slices in a baking dish topped with sourdough biscuit batter.
Baked sourdough peach cobbler in a square aluminum baking pan.

How to Store

Store leftover sourdough peach cobbler tightly covered or in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap tightly and freeze for up to 3 months. To serve, let thaw at room temperature and gently warm in the oven until heated through.

A square aluminum baking pan of sourdough peach cobbler. There are two whole peaches next to the pan on a white linen napkin.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Discard Recipes

📖 Recipe

A serving of sourdough peach cobbler on a small plate.
Print Pin Save

Sourdough Peach Cobbler

This Sourdough Peach Cobbler bursts with ripe, juicy peaches and is topped with buttery, fluffy sourdough biscuits made from discard. It’s an easy summer dessert you'll want all season long.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 30 minutes
Total Time 2 hours
Servings 9 servings
Calories 350kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Peach Filling

Sourdough Biscuit Topping

  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or use half the volume
  • ½ cup (113 grams, 1 stick) unsalted butter cold or partially frozen, grated or cubed small
  • ½ cup heavy cream cold
  • ½ cup whole milk cold
  • ½ cup (100 grams) sourdough starter discard cold
  • Coarse sugar optional, for sprinkling on top

Instructions

  • Preheat your oven to 350°F. Lightly butter an 8-inch square aluminum baking dish and set it aside.
  • In a large bowl, whisk together the sugar, lemon juice, sourdough discard, flour, vanilla, and salt. Add the sliced peaches and stir until they’re evenly coated in the mixture.
    ¼ cup granulated sugar, 2 tablespoons lemon juice, 2 tablespoons sourdough starter discard, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, 6 whole (about 800 grams) fresh peaches
  • Pour the peach filling into your prepared baking dish and spread it out evenly. Bake for 20 minutes to give the peaches a head start and help them soften.
  • While the peaches are roasting, prepare the biscuit topping. Start by combining the flour, sugar, baking powder, and salt in a large bowl. Add the butter and cut in using your fingers, a fork, or a pastry blender until it resembles coarse sand. Create a small well in the center of the mixture and pour in the cream, milk, and sourdough discard. Gently fold together just until no dry streaks remain.
    2 cups (240 grams) all-purpose flour, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter, ½ cup heavy cream, ½ cup whole milk, ½ cup (100 grams) sourdough starter discard
  • Once the peaches are out of the oven, spoon 9 dollops of biscuit dough evenly over the warm filling. Sprinkle the top with coarse sugar, if using.
    Coarse sugar
  • Return the pan to the oven and bake for 45–50 minutes, or until the biscuits are golden and the peach filling is bubbling around the edges.
  • Let cool for at least 30 minutes before serving to allow the filling to set.

Notes

  • Serving Suggestion: I love mine with a scoop of brown butter sourdough ice cream!
  • Storage: Store in the refrigerator for up to 4 days or wrap tightly and freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 46.5g | Protein: 6.5g | Fat: 16g | Saturated Fat: 9.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 329mg | Potassium: 248mg | Fiber: 2g | Sugar: 18.5g | Vitamin C: 7mg | Calcium: 128mg | Iron: 1.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sun-Dried Tomato Sourdough Bread (with Roasted Garlic & Parmesan)

This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.

Slices of sun dried tomato sourdough bread on a cutting board.

I literally jumped up and down when I first tasted this sun-dried tomato sourdough bread. It was so savory, so cheesy, and so ridiculously good. I immediately ate three slices—no regrets.

I started off simply thinking, “sourdough bread with sun-dried tomatoes might be pretty delicious.” And as a sourdough blogger, I knew it was going to be a flavor combo I eventually wanted to share with you.

But it still felt like it needed something extra—so I roasted a few cloves of garlic, tossed in some parmesan, and suddenly I had created a loaf that’s honestly become one of my all-time favorites.

It’s perfect for summer. Toast it, slice it up for a charcuterie board, or top it with fresh tomato bruschetta for the easiest appetizer ever.

If you’re into savory sourdough loaves, this is one you’re definitely going to want to try.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Your starter should be bubbly and active before mixing your dough. If you have fresh sourdough discard (within a day or two), you can use it, but your dough may take longer to rise.
  • Sun-Dried Tomatoes- I like using the ones packed in oil because they’re super flavorful. Just drain and chop them before adding. If you have dry-packed tomatoes, soak and drain them first.
  • Garlic- Roasting the garlic in a bit of olive oil makes it nice and sweet. Then mash it up and mix it with the tomatoes before folding into the dough. Can be substituted with one teaspoon of garlic powder.
  • Parmesan Cheese- Freshly-grated parmesan adds the best flavor.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour can be substituted, but your loaf may be slightly softer and flatter.
  • Water- Lukewarm or room temperature water encourages fermentation. You can adjust the amount depending on your preferred dough hydration and the humidity in your kitchen.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it out for best results.
The ingredients to make sun dried tomato sourdough bread. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, salt, sun dried tomatoes, parmesan cheese, garlic, and oil.

Tips for Success

  • Start with an active, bubbly starter. A well-fed starter gives your dough the strength it needs to rise and develop that signature sourdough flavor.
  • Opt for quality ingredients. Good sun-dried tomatoes and real parmesan cheese will make this loaf shine.
  • Use a kitchen scale. Weighing your ingredients ensures consistency and helps you achieve the right dough texture.
  • Don’t rush the bulk rise. Wait until the dough looks puffy and nearly doubled—this step is key to developing flavor and a soft, airy crumb.
  • Build tension when shaping. Building tension on the surface of the dough helps it hold its shape and rise well in the oven.
  • Let it cool fully. As tempting as it is to slice in, cooling allows the crumb to finish setting and avoids a gummy interior.

How to Make Sun-Dried Tomato Sourdough Bread

Follow these step-by-step photos to see exactly how to make sourdough bread with sun-dried tomatoes and roasted garlic.

Step 1: Feed starter. Make sure your sourdough starter is active and bubbly before you begin.

An active sourdough starter in a glass mason jar.

Step 2: Roast garlic. Roast unpeeled garlic cloves at 425°F for 30 minutes. Mash and mix with chopped sun-dried tomatoes.

Five cloves of garlic tossed with oil on a piece of aluminum foil.
Five cloves of roasted garlic in aluminum foil.

Step 3: Mix dough. Whisk warm water and active starter. Add bread flour and salt. Mix to form a shaggy dough. Rest 20 minutes.

Sourdough bread dough in a glass mixing bowl.

Step 4: Add inclusions. Add garlic-tomato mix and parmesan in stages while doing 4 rounds of stretch and folds, 20 minutes apart.

Sourdough bread dough topped with sun dried tomatoes, roasted garlic, and grated parmesan cheese in a bowl.
Hands stretching and folding the sun dried tomatoes into the sourdough bread.

Step 5: Bulk fermentation. Cover and let rise at room temp until doubled, jiggly, and bubbly (4–12 hours or more).

Sun dried tomato sourdough bread dough in a straight-sided proofing container before bulk fermenting.
Sun dried tomato sourdough bread dough in a straight-sided proofing container after bulk fermenting.

Step 6: Shape. Start wit a pre-shape and bench rest for 15 minutes. Then, shape into a boule or batard.

Sun dried tomato and roasted garlic sourdough bread dough stretched into a rectangle on a floured counter.
A sourdough sun dried tomato bread dough ball on a floured counter.

Step 7: Cold proof. Place seam-side up in a floured banneton. Cover and refrigerate overnight (12–16 hours).

Sun dried tomato sourdough bread dough proofing in an oval-shaped basket.

Step 8: Bake and cool. Score dough and bake in a preheat Dutch oven at 450°F with lid on for 40 mins. Remove lid and bake 5–10 more. Let cool completely on a wire rack (at least 2–4 hours) before slicing.

Scored sun dried tomato sourdough bread dough on a bread sling.
A baked loaf of sun dried tomato sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample schedule to help you plan your sun-dried tomato sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Roast the garlic and mix the dough.
  • 8:30–9:30 AM: Add inclusions and complete stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough.
  • 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
  • 6:00–6:45 AM: Bake at 450°F.
  • 6:45–8:45 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough sun-dried tomato bread in a bread box or airtight container at room temperature for up to 3 days—sliced or whole.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy, thaw at room temperature or warm in the toaster or oven.

Serving Suggestions

This bread is flavorful enough to enjoy on its own, but it’s also great toasted with butter, hummus, or even cottage cheese or mashed avocado.

Try it as the base for grilled cheese, a turkey sandwich, a BLT, or a breakfast sandwich.

It also makes a tasty bruschetta or can be cubed and toasted into croutons for salads and soups.

A piece of sun dried tomato sourdough bread topped with cottage cheese, fresh tomatoes, and basil.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Bread Recipes

📖 Recipe

Slices of sun-dried tomato sourdough bread on a cutting board.
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5 from 1 vote

Sun-Dried Tomato Sourdough Bread

This Sun-Dried Tomato Sourdough Bread is packed with savory inclusions like roasted garlic and parmesan cheese. Perfect for toast, charcuterie boards, and summer appetizers.
Course Bread
Cuisine American, Italian
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 205kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 5 cloves garlic peel intact
  • 1 teaspoon olive oil
  • 1 ½ cups (360 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups + 3 tablespoons (500 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, measure by weight or reduce volume by half
  • ½ cup (70 grams) sun-dried tomatoes drained, roughly chopped
  • ½ cup (50 grams) grated parmesan cheese
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter 6–12 hours before mixing your dough. It should be bubbly and active by the time you’re ready to bake.
  • Preheat your oven to 425°F. Place the garlic cloves (peels still on) on a small piece of aluminum foil, drizzle with olive oil, and loosely wrap them up—leaving a little room for air to circulate. Roast for about 30 minutes, until golden, soft, and fragrant. Let cool slightly, then squeeze the garlic from the peels, mash, and mix with the chopped sun-dried tomatoes. Set aside.
    5 cloves garlic, 1 teaspoon olive oil
  • In a large bowl, whisk together warm water and sourdough starter until mostly dissolved. Add the bread flour and salt. Mix until no dry bits remain and you have a shaggy dough. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly dampen your hands. Gently press the dough into a flat-ish shape in the bowl. Sprinkle on ¼ of the garlic-tomato mixture and ¼ of the parmesan cheese. Do a stretch and fold (lift, stretch, and fold the dough over itself), rotate the bowl 90°, and repeat. Continue until all the garlic, tomatoes, and cheese are added. Shape the dough into a loose ball and place seam side down in the bowl. Cover and rest for 20 minutes. Do 3 more rounds of stretch and folds, each spaced 20 minutes apart.
    ½ cup (70 grams) sun-dried tomatoes, ½ cup (50 grams) grated parmesan cheese
  • Cover the dough and let it rise at room temperature until it's puffy, jiggly, and nearly doubled in size. This usually takes 4–12 hours (or longer), depending on room temp and your starter. Use a straight-sided container to track the rise more easily.
  • Lightly flour your counter and gently turn the dough out. Pull it into a rough rectangle. Fold the long edges toward the center (like a letter), then fold the short sides. Flip seam-side down, gently round it into a ball. Cover and let rest for 15 minutes.
  • For a round loaf (boule), repeat the shaping technique above. For an oval loaf (batard), fold the short edges in, then roll into a tight log from the long edge, pinching the ends to seal.
  • Generously flour your proofing basket with rice flour. Place the dough seam-side up in the basket. Pinch or stitch the seam if needed. Cover and refrigerate overnight for 12–16 hours.
    Rice flour
  • Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
  • Turn the dough out onto a bread sling or piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the sling or parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
    2 ice cubes
  • Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes, if needed, to achieve your desired crust color.
  • Transfer the loaf to a wire rack and let it cool for at least 2–4 hours before slicing.

Notes

  • Storage: Store bread at room temperature for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 205kcal | Carbohydrates: 35g | Protein: 8.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 400mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 1g | Vitamin C: 6mg | Calcium: 64mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Peach Muffins with Streusel Topping

These Sourdough Peach Muffins are packed with fresh peaches and finished with a buttery oat streusel. Made with sourdough discard, they’re quick, easy, and perfect for a summer breakfast or snack.

A sourdough peach muffins split in half on a paper wrapper. There are more muffins and a whole peach out of focus in the background.

I absolutely love biting into a ripe, juicy peach during the summer — truly nothing beats it.

But honestly? I don’t bake with peaches very often—aside from the occasional sourdough peach cobbler—because I just love eating them fresh so much. In fact, until recently, I’d never even tried a peach muffin!

However, as a sourdough baker and food blogger, I’m always looking for fun new ways to use up my discard. And this year, one of my goals was to add some fresh summer flavors to my collection of sourdough muffin recipes.

So, I started with strawberry sourdough muffins. Then, I moved on to develop these soft, sweet sourdough peach muffins.

This recipe uses heavy cream for a tender crumb with a lovely peaches-and-cream vibe. To add texture and flavor, I topped the muffins with a sourdough oat streusel—a nod to classic peach crisp.

If you love muffins for breakfast or snacks, these are definitely worth making this summer!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a light tang and moisture to the muffins and streusel. It doesn’t need to be active—this is a great way to use up the discard hanging out in the back of your fridge.
  • Fresh Peaches- Dice them small so they mix in evenly and don’t weigh down the batter. Avoid frozen peaches—they release too much liquid and can make the muffins soggy.
  • All-Purpose Flour- Provides structure. In the muffins, you can swap up to ⅓ with whole wheat flour—just add a splash of milk if the batter seems thick.
  • Rolled Oats – Add texture to the crumble topping. Quick oats work in a pinch, but rolled oats hold up better.
  • Granulated Sugar- Sweetens the muffins and complements the juicy peaches. You can slightly reduce the amount if your peaches are very sweet.
  • Brown Sugar – Adds sweetness to the streusel topping. Light or dark both work.
  • Heavy Cream + Whole Milk- Make the muffins soft and tender. Swap the cream for more milk, or use a lower-fat or plant-based option if desired.
  • Butter- Adds richness. Stick with cold butter for the streusel. In the muffins, you can sub in a neutral oil if preferred.
  • Cinnamon + Ginger – Warm spices that pair beautifully with peaches. Adjust to taste.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make peach sourdough muffins. Each ingredient is labeled with text. They include milk, cream, all-purpose flour, spices, peaches, brown sugar, vanilla extract, sugar, sourdough discard, butter, baking powder, baking soda, eggs, salt, and rolled oats.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale gives you more consistent results—especially with flour and sourdough discard, which can be tricky to measure by volume.
  • Use ripe, in-season peaches. The riper the peach, the more naturally sweet and flavorful your muffins will be.
  • Dice your peaches small. Smaller pieces distribute better throughout the batter and help prevent soggy pockets.
  • Bring ingredients to room temp. This helps everything mix together more smoothly and creates a better textured muffin.
  • Don't overmix. Gently fold until just combined to keep the muffins light and tender.
  • Serve warm. These muffins firm up a bit as they cool (thanks to the butter), so warm them in the microwave for 10–15 seconds or pop them in the oven for a few minutes to bring back that soft, fresh-from-the-oven feel.

How to Make Sourdough Peach Muffins

Here is how to make sourdough discard peach muffins.

Step 1: Make the streusel. Mix flour, oats, brown sugar, salt, cinnamon, and ginger. Cut in cold butter and discard until crumbly. Chill.

Sourdough oat crumble topping in a glass bowl.

Step 2: Mix dry ingredients. Whisk flour, salt, baking powder, and baking soda in a bowl.

Flour and other dry ingredients in a glass bowl.

Step 3: Combine wet ingredients. Whisk melted butter and sugar, then add eggs, cream, milk, discard, and vanilla.

Sourdough discard, butter, eggs, and other wet ingredients in a glass bowl.

Step 4: Prepare batter. Fold dry ingredients into wet. Stir in diced peaches.

Sourdough peach muffin batter being stirred with a rubber spatula in a glass bowl.

Step 5: Bake muffins. Scoop batter into muffin tin and sprinkle with streusel. Bake at 425°F for 18–20 minutes. Cool completely on a wire rack before storing.

Sourdough peach muffin batter topped with sourdough oat streusel in paper-lined muffin wells.
Baked sourdough peach muffins with oat crumble in a muffin pan.

How to Store

Once your peach sourdough muffins have cooled, store them in an airtight container at room temperature for up to 3 days. If they firm up, just pop one in the microwave for 10–15 seconds or warm in the oven to soften.

Saving some for later? Freeze the muffins in a freezer-safe container for up to 3 months. Let them thaw at room temperature and reheat before enjoying.

Several sourdough peach muffins, one of which is split in half on a paper wrapper, on a countertop. There are two whole peaches also on the counter along with a wrinkled sheet of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Muffin Recipes

📖 Recipe

A sourdough peach muffins split in half on a paper wrapper. There are more muffins and a whole peach out of focus in the background.
Print Pin Save

Sourdough Peach Muffins

These Sourdough Peach Muffins are packed with fresh peaches and finished with a buttery oat streusel. Made with sourdough discard, they’re quick, easy, and perfect for a summer breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 325kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Oat Streusel Topping

  • ½ cup (60 grams) all-purpose flour
  • ½ cup (40 grams) rolled oats
  • 2 tablespoons (25 grams) brown sugar packed
  • ½ teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, weigh in grams or reduce volume by half
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 4 tablespoons (57 grams) unsalted butter cold, cubed
  • 2 tablespoons (25 grams) sourdough starter discard cold

Peach Muffins

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, weigh in grams or reduce volume by half
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup (113 grams, 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ½ cup heavy cream room temperature
  • ¼ cup whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams or about 2 whole) peaches pitted, diced small

Instructions

  • Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
  • In a small bowl, whisk together the flour, oats, brown sugar, salt, cinnamon, and ginger. Add the cold butter and sourdough discard. Use your fingertips or a fork to cut them into the dry ingredients until the mixture looks crumbly and all the flour is moistened. Pop the bowl in the fridge while you make the muffin batter.
    ½ cup (60 grams) all-purpose flour, ½ cup (40 grams) rolled oats, 2 tablespoons (25 grams) brown sugar, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 4 tablespoons (57 grams) unsalted butter, 2 tablespoons (25 grams) sourdough starter discard
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    2 cups (240 grams) all-purpose flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl, whisk together the melted butter and sugar until it looks glossy and slightly lightened in color. Add the eggs one at a time, whisking well after each. Then, add the heavy cream, milk, sourdough discard, and vanilla. Whisk until smooth and fully combined.
    ½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup heavy cream, ¼ cup whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet. Use a rubber spatula to gently fold everything together until just combined, being careful not to overmix. Gently fold in the diced peaches until they’re evenly distributed throughout the batter.
    2 cups (250 grams or about 2 whole) peaches
  • Divide the batter evenly between the muffin cups. Sprinkle a bit of the oat streusel on top of each muffin. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Enjoy warm—plain, with butter, or a little jam.

Notes

  • Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 325kcal | Carbohydrates: 38.5g | Protein: 6.5g | Fat: 16.5g | Saturated Fat: 9.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1.5g | Sugar: 13g | Vitamin C: 1.4mg | Calcium: 51.5mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.