What should I make with my sourdough discard?

You can make a wide range of baked goods with sourdough discard, from pancakes and crackers to muffins and cakes. One of the most flavorful ways to use it is through blackberry sourdough discard recipes , which combine the discard’s mild tang with juicy fruit for a perfectly balanced treat. It's a great way to reduce waste while baking something special.

What is the biggest mistake you can make with your sourdough starter?

The most common mistake is inconsistency. Failing to feed your starter regularly or storing it improperly can lead to off flavors, mold, or weak fermentation. When it comes to using discard from your starter, make sure it’s fresh and not overly acidic, especially for delicate bakes like blackberry sourdough discard recipes .

Is sourdough discard good for the gut?

Yes. While it doesn’t have as many active cultures as fully fermented sourdough, discard still contains prebiotics and some lactic acid bacteria, which may support gut health. Recipes like blackberry sourdough discard recipes offer a nutritious way to enjoy that benefit in a flavorful format.

Can I add sourdough discard to anything?

Almost! Sourdough discard can be used in both sweet and savory recipes. Just be aware of its moisture and acidity. In structured recipes like cakes, pancakes, or muffins, it integrates beautifully—especially in fruity options like blackberry sourdough discard recipes , where the flavors complement each other naturally.

Blackberry Sourdough Discard Recipes: Easy, Fruity, and Delicious!

Description

This Blackberry Sourdough Discard Cake is a moist, tangy, and sweet treat that transforms kitchen leftovers into something irresistible. Packed with fresh blackberries and made with sourdough discard, it’s an easy and flavorful way to reduce waste and celebrate simple ingredients.

Ingredients

1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, melted
2 large eggs
1 cup granulated sugar
½ cup milk
½ cup sourdough discard (preferably refrigerated, not too sour)
1 ½ cups fresh blackberries
1 tbsp flour (for tossing blackberries)
Optional: extra blackberries and whipped cream for topping

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Instructions

Preheat your oven: Set to 360°F. Grease an 8×8 baking dish and set aside.
Mix dry ingredients: In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients: In a medium bowl, whisk the eggs, sugar, and milk until smooth. Slowly mix in the melted butter and sourdough discard until fully combined.
Incorporate the dry: Gradually whisk the dry ingredients into the wet mixture until no dry bits remain.
Prep the berries: Toss the blackberries with 1 tablespoon of flour, then gently fold them into the batter.
Bake: Pour the batter into your prepared baking dish. Top with a few extra blackberries. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool before slicing. Serve with whipped cream and extra berries, if desired.

Notes

For best flavor, use discard that’s no more than a week old. Don’t overmix the batter—gentle folding keeps the cake tender. Frozen blackberries can be used, but may slightly increase baking time.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: French-American