How to Actually Use Your Sourdough Discard

Don't let your sourdough discard go to waste! I'm excited to share a collection of my favorite recipes that make the most of your sourdough discard. These recipes are family favorites here on the ranch and I am sure will be loved in your home too.

Be sure to check out the recipes I've listed below that I mentioned in the video!

Pumpkin Roll Recipe

Ingredients:
2 1/2 cups kamut or 2 3/4 cup all-purpose flour
3 tbsp maple sugar (or regular)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup butter
1/3 cup sourdough discard
1/2 cup pumpkin purée
1 cup milk
2 tbsp pumpkin pie spice

Filling:
1/2 cup soft butter
1/4 cup maple sugar (or regular)
1/4 cup brown sugar
Ground Cinnamon and cloves to taste

Icing:
4 oz cream cheese, room temp
1 1/2 - 2 cups powdered sugar
1/4 tsp ground cloves
2-3 tbsp milk

Process:
-Mix together flour, baking powder, baking soda, sugar, and salt. Add butter and cut into flour until it forms a crumbly mixture.
-Add discard, pumpkin, milk, and pie spice. Stir until it forms a cohesive ball. Turn out onto a floured surface and knead for 5 minutes until smooth, adding additional flour if needed. Place back in a bowl and cover. Let the bull ferment for 2-4 hours. Chill in the fridge for up to an hour (optional, but it makes the four-way easier to roll!).
roll dough into a large square, lather in softened butter, and sprinkle with sugars and cinnamon /cloves to taste. Roll up tightly and cut into one-inch sections.*
place in cast iron pan. Bake at 350 for 25-30 mins.
meanwhile beat together cream cheese, powdered sugar, cloves, and milk to make icing.
let rolls cool slightly and top with prepared icing.

*if you have trouble slicing your rolls, put them in the fridge once rolled up. Cold dough is easier to slice


Skor Chocolate Chip Cookie Bars

Ingredients:
1 1/4 cup salted butter, grated
1/4 cup brown sugar
1 1/2 cups sugar
1/3 cup discard
2 eggs
3 tsp vanilla
3 1/2 cups flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
1 cup crushed Score Bar
1 cup chocolate chips

cream butter, sugar, eggs, discard and vanilla.
-add all dry ingredients and stir to form dough. Add skor and chocolate.
rest in the fridge for at least a half hour but for a fermented cookie leave it there up to overnight if you wish.
press all the dough into a 12" round cast iron or 9x3 casserole dish
-bake at 350 for about 25 mins (DON'T overbake, the middle will seem really gooey at first when you bring them out these taste WAY better fully cooked).

(*tip: use parchment paper so it's easy to lift out of the baking dish onto a chopping board to cut into neat even squares.)


Sourdough Discard Pasta:

1 1/2 cups flour 
1/2-3/4 cup sourdough discard
3 egg yolks
1 full egg
1 tbsp water if needed 

Mix all ingredients together on the counter or in a large bowl. knead briefly until smooth. 
-Leave the dough to rest for 30-60mins (or longer if you wish).
-Roll out and send through a pasta press to form into noodles or roll thin and cut into desired shape. 
-Boil 3-5 minutes.

Where to buy our cookbook: https://www.thefoodnanny.com/products...

Time Stamps
0:00 - Intro
0:22 - How-to use your sourdough discard
5:52 - Using Your Sourdough Discard In Different Recipes
10:04 - Pumpkin Spice Cinnamon Rolls
14:52 - Sourdough Discard Pasta
18:29 - Skor Sourdough Discard Cookie Bars
20:38 - The Final Products
22:42 - Outro


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