Sourdough Discard Pancakes
Sourdough
The best use for your sourdough discard — fluffy, tangy pancakes that are better than any boxed mix.
Prep Time
10 min
Bake Time
15 min
Servings
10
Calories
180
Ingredients
- 500 g bread flour
- 350 g water (warm)
- 100 g active sourdough starter
- 10 g fine sea salt
Instructions
- 1
Autolyse
Mix flour and water. Cover and rest 30–60 minutes.
- 2
Add Starter & Salt
Add active starter and salt. Mix using the pinch-and-fold method until incorporated.
- 3
Bulk Ferment
Over 4–5 hours, perform 4–6 stretch-and-folds spaced 30–45 minutes apart.
- 4
Pre-Shape
Turn onto a floured surface. Shape into a loose round and bench rest 20 minutes.
- 5
Final Shape
Shape into a tight boule. Place seam-side up in a floured banneton.
- 6
Cold Proof
Cover and refrigerate 8–16 hours.
- 7
Score & Bake
Preheat Dutch oven to 500°F. Score dough. Bake covered 20 min, then 450°F uncovered 20–25 min.
Baker's Notes
“Your starter must be active and bubbly before you use it. Do the float test — if a spoonful floats in water, it's ready to leaven bread.”
— Baker Thomas Moreau
Nutrition Facts
180
cal
5g
Protein
2g
Fat
27g
Carbs
1g
Fiber
254mg
Sodium
Tips & Tricks
- •Your starter must be active and bubbly — do the float test.
- •The cold proof is where the tangy flavour develops — don't skip it.
- •Steam from the Dutch oven is essential for a crispy, blistered crust.
Reviews (4)
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
