How To Make Easy Sourdough Discard Flatbread

Sourdough discard recipes are convenient additions to any meals. Try this recipe for Sourdough Discard Flatbread because it is healthy, quick and easy. If I have fed my sourdough starter and there is enough of it, it’s ready to go!

My Early Days with Sourdough

I first began using sourdough starter about ten years ago. A friend of mine gave me some of her starter. I used it a couple times and then forgot to save any aside to feed. It was in the oven in the form of sandwich loaves before I realized that I had no sourdough starter left to feed.

I lamented to my friend and she was gracious enough to give me more. I had nice loaves of bread and I fed the starter everyday. However, before it became a really good habit, I used up all the starter again! I had twin one year old babies at the time, so I wasn’t working with a well-rested brain!

My next attempt to keep a sourdough starter was one I ordered from here. That one was beautiful and delicious, but life became hectic and I stopped using it. Eventually, I was ready to try once more, which led me to the present and the starter I have been using for the longest time.

Culturing My Own Sourdough

The exact recipe I followed to catch my wild yeast escapes me, but I followed very simple directions. There was no weighing, just measuring of flour and water. I stirred a small amount of flour and water together covering my glass jar with a coffee filter and fastening it with a rubber band.

I looked for bubbles which show that the starter is active. The bubbles appeared about 24 hours after I first stirred together the flour and water. Once the sourdough starter was active, I discarded a portion of the starter and “fed” what remained. “Feeding” the starter refers to adding fresh flour and water, stirring, and covering.

So, that is the sourdough starter that I have managed to keep for the last eight years and it is very healthy and active. I bake sandwich bread, using this recipe. I make a lot of these English muffins. My family enjoys both the bread and English Muffins, and they request them often.

What To Do With Extra Starter- Sourdough Discard Recipes

As you feed and use your sourdough starter, there will be times when it is increasing more quickly than you are able to use it for baking. So, instead of throwing away the extra, there are recipes that have been invented just for the purpose of using up the surplus.

• Pancakes
• Cookies
• Granola recipe additions ( before it is baked, of course)
• Pizza dough

Another great idea is to feed sourdough discard to your chickens, they love it!

Sourdough Discard Is Already “Soaked”

A benefit to the long rising nature of sourdough is that the wheat flour in the recipe has a period of fermentation. During this time, the acidity of the sourdough “eats” the natural sugars in the grain. This long fermentation removes phytates, which are compounds in grains that leach minerals from the body or slow their being absorbed.

When making a sourdough discard recipe, the fermentation has already occurred and there is no need to wait. It can be used in a recipe immediately!

My Sourdough Discard Flatbread is a “go-to” recipe at my house. It goes well with soups, as a sandwich bread, garlic bread , as a side with eggs etc.

Step one: Put a cookie sheet, with sides, into your oven and preheat to 425 degrees. Once oven is preheated, remove cookie sheet and cover with a piece of parchment paper that is large enough to keep the sourdough from running off onto the pan. Then butter the parchment paper really well.

Step two: With a starter that has been fed the previous day, measure out three cups. I like to use a rubber spatula to keep the sides of my starter crock scraped. Also, I give it a good stir before measuring to incorporate any liquid that has risen on the starter.

Step three: Add one teaspoon of salt and one tablespoon of olive oil to the sourdough discard, then stir it up.

Step four: Pour out the sourdough discard onto the parchment lined, buttered cookie sheet. Put into your preheated oven and bake for 25 minutes or until it is a little bit crisp around the edges.

Step six: Cut your flatbread down the middle lengthwise and then into smaller pieces down the width of the pan.

Step seven: Enjoy!

Ways To Eat Sourdough Discard Flatbread

• Buttered, of course
• With jelly
• With olive oil
• Cover in peanut butter
• Meat and cheese between two layers
• Half way through baking, cover in butter and garlic
• Half way through baking cover in herbs and parmesan
• Sprinkle top with cinnamon and sugar or honey

There are a lot more variations, this recipe is perfect for anything your imagination can invent! What other ideas can you think up? Let me know!

You may like to check out my recipe for Cacao Bark! It makes a great snack!