Sourdough discard.
Anyone who bakes with sourdough has to deal with it in some way.
Some simply waste it, claiming that it’s such a small amount of flour that it does not matter much.
Others try to minimize waste with different methods. The scraping method is one of them.
You can become very successful in minimizing your waste with the scraping method.
But zero discard is hard to reach if you are not a professional baker or if you don’t bake every day.
Sooner or later, you have to pause from baking and put your starter in the refrigerator.
And then the problem comes.
A starter that has been in the fridge for a week or two can become a bit grumpy.
Sometimes it takes two or even three feedings before you can bake with it.
That means sourdough discard.
But sourdough discard doesn’t have to be a bad thing.
There is so much you can do with it.
Sourdough crackers and popovers, for example.
Or why not sourdough blueberry muffins.
ABOUT THE INGREDIENTS IN THIS RECIPE
| INGREDIENT | WEIGHT gram |
| All-purpose flour | 120 |
| Butter, veg. oil, or margarine | 150 |
| Sugar (granulated) | 190 |
| Sourdough starter discard (100% hydration) | 100 |
| 2 eggs | |
| 1 tsp vanilla sugar or extract | |
| TOPPING | |
| Blueberries | 100 |
| Flaked almond |
PREPARATIONS
If you are using butter or margarine, take it out from the refrigerator in good time so it will soften.
Heat up the oven to 390°F/200°C.
MIXING THE BATTER
Stir together butter or oil with sugar. Add the eggs and sourdough discard and mix with the batter. Don’t panic if the batter looks grainy. Everything will be great when the flour is added.
In a separate bowl, combine flour with baking soda and vanilla sugar.
Stir in the flour mixture to the batter. I used a hand mixer to get a smooth, even consistency.
FILL UP (almost) YOUR MUFFIN FORMS
Fill 6 large muffin forms (or 8 small) with batter. You can make your own muffin liners with parchment paper.
Check this video for instructions.
Don’t fill all the way up.
Press down some blueberries into the batter, and sprinkle with flaked almonds.
INTO THE OVEN
Bake these sourdough blueberry muffins for 20 minutes. They should have a nice golden brown color.
Let them cool before you enjoy them. And be proud of yourself that you have reduced your food waste.
It’s not that much, perhaps, but everything counts.
Sourdough Blueberrry Muffins
Ingredients
- 150 gram Butter, veg. oil, margarin
- 190 gram Sugar, granulated
- 1 tsp Vanilla sugar or extract
- 120 gram All-purpose flour
- 100 gram Sourdough discard
- 1 tsp Baking soda
- 100 gram Blueberries For topping
- 25 gram Flaked almond For topping
Instructions
- f you are using butter or margarine, take it out from the refrigerator in good time so it will soften.Heat up the oven to 390°F/200°C.
- Stir together butter or oil with sugar. Add the eggs and sourdough discard and mix with the batter.
- In a separate bowl, combine flour with baking soda and vanilla sugar.Stir in the flour mixture to the batter. I used a hand mixer to get a smooth, even consistency.
- Fill 6 large muffin forms (or 8 small) with batter. Don't fill all the way up.
- Press down some blueberries into the batter, and sprinkle with flaked almonds.
- Bake these sourdough blueberry muffins for 20 minutes. They should have a nice golden brown color.
6 Comments
Hello Tomas, I made these Blueberry muffins with my discarded Sore dough yesterday and they were delicious! I also put chopped walnuts and raw sugar on top with the blueberries. Thank you for the recipe! It’s a keeper.
Joyce
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This is a very good post. I love reading this post. I will also share this post with my friends. Thank you for sharing with us.
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