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When you think of sourdough, bread is likely the first thing that comes to mind. While there are many wonderful sourdough bread recipes, this post zooms out to include the many non-bread amazing sourdough recipes.
Sourdough is one of my favorite things, but an important realization I’ve had on this sourdough journey of mine is how extensive the world of fermented grains truly is.
If sourdough is so valuable, it would follow that it might also impact more than just the bread that we enjoy. While we love great bread, there are so many other ways to enjoy sourdough for its unique flavor and health benefits.
Why I Love Sourdough
Sourdough baking is an age-old practice. With the advent of commercial yeast, we moved away from the healthy practice of sourdough baking that had once been commonplace.
Instant yeasts replaced wild yeasts, which was seen as a great way to fit more into the day and satisfy our desires for quick results.
What we lost amid this change were the health benefits of the fermentation, the delicious tang of sourdough flavors, and the skillful use and efficiency of using our natural resources, like wild yeasts and good bacteria.
Sourdough starter is an active relationship between wild yeast and beneficial bacteria feeding off the sugars from the flour and water that we provide.
This activity produces little bubbles of carbon dioxide that naturally rise our breads, while the fermentation process is essentially a form of predigestion.
Fermentation breaks down the phytic acid that is present in grains, which is a type of anti-nutrient that blocks our bodies’ ability to absorb nutrients.
With this breakdown, so goes the gluten. As a result, those who are gluten-sensitive often find they can tolerate fermented grains.
Typically, the longer the fermentation period, the more the gluten breaks down, significantly reducing the gluten content.
This leaves us with a product that is more easily digested and far more nutritious.
Additionally, sourdough products contain a measure of prebiotics. Prebiotics differ from probiotics in the sense that they are helpful little fibers and starches that nourish the probiotics and help you build a healthy gut.
We find prebiotics in many of the foods we eat, particularly fruits, vegetables, and grains.
Sourdough is amazing!
And while sourdough bread is wonderful, delicious, and highly nutritious, there are so many other ways to put sourdough starter and discard to good use! Here are some other delicious recipes by category. I hope you find many to enjoy.
Pay attention to the long-fermented recipes versus the quick sourdough recipes that use discard. The longer ferments do require more planning, and when you just can’t wait until the next day for a dish, discard recipes are very handy.
Rather than throwing out your discard if you can’t use it right away, store it in a jar in the fridge. It’ll be ready when you are, though you’ll need to feed it every 7-10 days or so to keep it happy.
40+ Sourdough Recipes That Are Not Bread
Sourdough-Inspired Main Dishes & Sides
1
Fried chicken
Who doesn't love fried chicken? This fried chicken is crispy on the outside and juicy on the inside and made using sourdough breadcrumbs. So while it isn't a bread recipe, it is a main dish that provides a use for stale sourdough and less food waste.
Filled with your choice of meat and veggies, this one-pot meal uses sourdough starter or discard in a delicious topping that brings all the ingredients together in one cohesive, satisfying dish.
Who doesn't love a creamy, classic pot pie full of veggies and tender chicken? It's made even better with a topping of fermented biscuits which can be made right away or long-fermented.
5
Pizza Crust
Family pizza night just got better with this tangy pizza crust! It ferments all day and is ready for toppings just in time for dinner. Make it a meat lover's pizza, plain cheese, fresh sausage and pepperoni, or mix things up by using pesto and chicken.
This simple pasta recipe is made with the most basic ingredients, can be long-fermented or made right away, and is the starting point for some of our favorite recipes.
This delectable side dish combines butter-toasted sourdough bread and sautéed herbs, veggies, and broth. The ultimate comfort dish for the holidays or any day!
Fluffy, lightly sweetened, crisp at the edges, and quick, these pancakes are made with a fed and active sourdough starter but require no wait time. Drizzle them with maple syrup or fruit topping and enjoy!
This is a long-ferment recipe that puts the delicious tang in these English muffins, perfect for holding a fried egg, melty cheese, sliced tomato and a drizzle of healthy avocado mayo.
Everything you expect in a cinnamon roll! They are tender and sweet with a rich layer of cream cheese frosting, long-fermented for the tangy flavor and health benefits.
This is a breakfast dish that combines savory sausage and onions, farm fresh eggs, chunks of sourdough bread, fresh herbs, and gooey cheese. It's a great use of extra eggs and sourdough bread.
Crepes are quick and easy, full of eggy goodness and sourdough flavor, wrapped around your favorite fillings, like almond butter and strawberries, whipped cream and blueberries, or a squeeze of lemon and a sprinkle of sugar.
These soft but chewy, bite-sized pretzels are long-fermented, seasoned with sea salt, and are absolutely addicting. Try sprinkling them with coarse salt or bagel seasoning, or toss them in cinnamon sugar!
This appetizer is guaranteed to impress your dinner guests – even if they are just family. It's built upon my favorite pie crust recipe for the perfect bite of buttery, crisp pastry.
This mock wing recipe is flavorful and satisfying, easily made more or less spicy by preference. It's made using discard, a quick and easy way to use extra starter while maintaining the sour flavor and gut-healthy benefits of sourdough.
Like the pretzel bites, these sourdough pretzels have a tender, chewy interior. They are lightly sweetened and perfectly salty, and they make the best snack. Top them with melted cheese or dip them in Mexican ranch dressing!
This discard recipe is super quick and yields thin, crispy, salty crackers perfect for serving with fresh tomato and sliced cheese, dipped in hummus, spread with pesto, or tossed in a bowl for the perfect toddler snack.
Whether dessert or a sweet breakfast, these pastries are full of flavor and sticky sweetness! A series of folds and lots of delicious butter in the dough results in rich layers, with a generous portion of cream cheese filling and fruit preserves baked into the center.
Shortbread cookies are melt-in-your-mouth buttery and crisp. Made with sourdough discard, these cookies are tangy, but quick! Try the peanut butter version, as well!
This one is for the upcoming birthdays on your calendar. It's a light and fluffy cake with wonderful chocolate and sourdough flavors. Or try the vanilla version.
A decadent dessert. A rich chocolate dough is rolled up with a chocolate filling, sprinkled with chocolate chips, and baked. Top it with some delicious icing for the ultimate treat.
Thanks for sharing more recipes – I had a lot – but I see I missed some – excited to get my menu made up for the next couple of weeks. I am preparing for RV travel and outside work times. As both take a lot of time from the kitchen. Love – well all of it Sour Dough – Regular recipes, stories, techniques and so much more. Angie in (Dothan) Alabama
Excellent looking recipes! I plan to try them all! Thank you so much for sharing these great sourdough recipes with us!
Thanks for sharing more recipes – I had a lot – but I see I missed some – excited to get my menu made up for the next couple of weeks. I am preparing for RV travel and outside work times. As both take a lot of time from the kitchen. Love – well all of it Sour Dough – Regular recipes, stories, techniques and so much more. Angie in (Dothan) Alabama
Thank you for so many great ideas!
How about going a step further and making more foods with fresh ground flour like they had back when sourdough starter was common place?? 😁
I do have some recipes that are made using freshly milled flour!