There’s something so comforting about the smell of warm muffins baking in the oven, especially when they carry the gentle tang of sourdough and the sweet, cozy flavor of fresh apples. These Sourdough Discord Apple Muffins with Crumble are the perfect treat for autumn mornings, weekend brunches, or whenever you need a little homemade magic. With a tender, slightly tangy crumb and a sweet, buttery topping, these muffins are bound to become a favorite in your kitchen. Plus, they’re a fun way to use your sourdough starter beyond bread!
Sourdough Discord Apple Muffins with Crumble
Ingredients (makes 10–12 muffins):
For the Muffins:
1 cup (240g) active sourdough starter (100% hydration)
½ cup (120ml) milk (dairy or plant-based)
? cup (80ml) vegetable oil or melted butter
½ cup (100g) brown sugar
1 large egg
1 tsp vanilla extract
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 large apple, peeled and diced (or 2 small apples)
For the Crumble Topping:
¼ cup (30g) flour
2 tbsp brown sugar
2 tbsp cold butter, diced
½ tsp cinnamon
Instructions:
Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 10–12 cup muffin tin with liners or lightly grease.
Mix Wet Ingredients: In a large bowl, combine the sourdough starter, milk, oil, brown sugar, egg, and vanilla. Whisk until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the diced apples.
Make Crumble: In a small bowl, mix flour, brown sugar, cinnamon, and butter with your fingers until it forms coarse crumbs.
Assemble: Divide the batter evenly into the muffin cups. Sprinkle crumble generously on top of each muffin.
Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy: Let muffins cool for 5–10 minutes before digging in (if you can wait!).
Tips & Fun Notes:
Toss apple pieces in cinnamon and nutmeg for extra flavor.
Muffins freeze beautifully for a quick grab-and-go snack.
Serve warm with butter or nut butter for maximum cozy vibes.
Baking is about more than ingredients—it’s about creating moments of joy, comfort, and connection. These Sourdough Discord Apple Muffins with Crumble invite you to slow down, enjoy the warm aromas, and savor each bite. Whether you’re sharing them with friends, family, or treating yourself, these muffins are little reminders that the simplest ingredients can bring the sweetest moments.
If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!
Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.
Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.
If you’ve ever had a banana crumble bakery muffin — you know, the kind that’s perfectly domed, tender on the inside, and topped with that irresistible crunchy crumble — you’ll be thrilled to make these Sourdough Banana Crumble Muffins at home. The sourdough adds just enough tang and so much moisture the muffins are tender and delicious.
Making sourdough banana crumble muffins are the perfect way to use up overripe bananas and sourdough discard, and they stay moist for days. Pair with your morning coffee or enjoy as an afternoon treat.
Why You’ll Love This Recipe
Bakery-worthy texture: tall, domed tops and tender crumb.
Sourdough flavor: discard adds subtle tang and depth.
Easy to make: no mixer required.
Freezer-friendly: great for make-ahead breakfasts.
Ingredients
Muffins
1 cup (240g) mashed ripe bananas (about 2–3 bananas)
½ cup (120g) sourdough starter discard (unfed)
½ cup (120ml) melted butter
½ cup (100g) brown sugar, packed
¼ cup (50g) white sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg (optional)
Crumble Topping
½ cup (65g) all-purpose flour
¼ cup (50g) brown sugar
¼ cup (50g) white sugar
½ tsp ground cinnamon
4 tbsp (55g) cold unsalted butter, cubed
½ cup (60g) chopped pecans
Instructions
1. Make the Crumble Topping
In a small bowl, mix flour, both sugars, chopped pecans, and cinnamon. Add cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the mixture until it looks like coarse crumbs. Refrigerate while you prepare the muffin batter.
2. Preheat the Oven
Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together mashed bananas, sourdough discard, oil, brown sugar, white sugar, eggs, and vanilla until smooth.
4. Add the Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix — a few streaks of flour are fine.
5. Fill and Top
Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle generously with crumble topping.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Perfect Muffins
Room-temperature eggs help the batter mix more evenly.
Don’t skip the crumble — it’s the bakery magic.
For taller muffin tops, start baking at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time.
Storage & Freezing
Store in an airtight container at room temperature for up to 3 days.
Freeze muffins (without the crumble losing too much crunch) for up to 3 months. Thaw at room temp or warm in the oven for a few minutes.
If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.
Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.
Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.
There’s something magical about opening the freezer and pulling out a taste of last summer. These Peach Cobbler Sourdough Muffins are made with the golden sweetness of Palisade peaches I froze at their peak last year—and let me tell you, the flavor is still sunshine in every bite. Any frozen peaches will do, though.
Soft and tender from the sourdough discard, filled with juicy chunks of peach, and topped with a warm cobbler-style cinnamon crumble, these muffins are pure comfort. A little tangy, a little sweet, and everything you want in a late spring or early summer treat.
Perfect for slow mornings, afternoon tea, or a thoughtful gift for someone who needs a little homemade goodness.
Peach Cobbler Sourdough Muffins
Makes 12 muffins
Ingredients
For the muffins:
1 cup all-purpose flour
1/2 cup whole wheat flour (or more all-purpose)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup coconut sugar or brown sugar
1/2 cup sourdough discard
1/2 cup milk of choice
1/3 cup melted butter or coconut oil
1 egg
1 tsp vanilla extract
1 cup frozen peaches, diced (don’t thaw)
For the cobbler topping:
1/4 cup flour
2 tbsp brown sugar
1/4 tsp cinnamon
2 tbsp cold butter or coconut oil
Instructions
Preheat oven to 375°F and line or grease a muffin tin.
In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
In a separate bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla.
Gently fold the wet ingredients into the dry ingredients until just combined.
Fold in the frozen peach pieces (keep them frozen so they don’t make the batter soggy).
Spoon batter evenly into the muffin cups.
Make the cobbler topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. Sprinkle on top of each muffin.
Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Why I Love These Muffins
A delicious way to use sourdough discard
Nostalgic summer flavor from Palisade peaches
The crumble topping gives it a cozy, cobbler vibe
Not too sweet—just right for breakfast or snack time
Easy to freeze and reheat
If you have peaches in your freezer and sourdough discard in your fridge, this recipe is calling your name.
If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.
Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.
If you would love to be part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.
If you’re looking for a gentle entry into sourdough baking, these easy sourdough English muffins are the perfect place to start. With just a few pantry staples and an overnight ferment, you’ll wake up to dough that’s ready to cook into golden, soft, and delightfully tangy muffins.
They’re perfect for breakfast sandwiches, a quick snack with jam, or toasted with a bit of butter and honey. No oven required—just a skillet or griddle and a bit of patience.
Ingredients
1 cup (240g) active sourdough starter (fed and bubbly)
1 cup (240g) milk (dairy or non-dairy)
2 tablespoons (28g) melted butter or olive oil
2 tablespoons (25g) sugar or honey
2 ½ cups (300g) all-purpose flour
¾ teaspoon salt
Cornmeal or semolina for dusting
Instructions
The Night Before:
In a large bowl, mix together:
1 cup sourdough starter
1 cup milk
2 tablespoons melted butter or olive oil
2 tablespoons sugar or honey
2 ½ cups all-purpose flour
Stir until a shaggy dough forms. Cover and let rest for 30 minutes.
After resting, add ¾ teaspoon salt and knead it in by hand or with a stand mixer.
Cover the bowl with a lid or plastic wrap and allow it to ferment overnight at room temperature (8–12 hours), or until doubled in size.
In the Morning:
Turn the dough out onto a floured surface. Gently pat it to about ¾ inch thickness.
Use a 3-inch biscuit cutter or the rim of a glass to cut out muffins.
Place the rounds on a parchment-lined baking sheet dusted with cornmeal. Sprinkle more cornmeal on top.
Cover with a towel and let rise for 30–60 minutes, until slightly puffy.
To Cook:
Preheat a skillet or griddle over medium-low heat. Do not grease the pan.
Gently transfer the muffins to the skillet. Cook for 5–6 minutes per side, adjusting the heat as needed to prevent burning. Muffins should be deep golden and cooked through.
Tips for Success
Use a thermometer to check doneness—internal temp should reach 200°F (93°C).
For a soft interior and signature English muffin texture, split them with a fork instead of slicing with a knife.
Store in an airtight container for up to 4 days, or freeze for longer storage.
Why Sourdough?
Sourdough offers more than just incredible flavor. It’s a gut-friendly, fermented grain that can be easier to digest than conventional breads. The long fermentation process helps break down gluten, increase nutrient availability, and naturally leavens the dough without commercial yeast. These English muffins are a great way to enjoy all the benefits of sourdough in a manageable and beginner-friendly recipe.
Final Thoughts
There’s something truly satisfying about crafting your own English muffins from scratch—especially when your sourdough starter gets to shine. These muffins are simple enough for everyday baking and special enough to share.
Let me know in the comments if you try them, and feel free to tag me on social media with your delicious results. Happy baking!
If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.
Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.
If you would love to be part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.
Rustic Sourdough Strawberry Pie (AKA: Sourdough Discard Strawberry Galette)
There’s something magical about taking a humble sourdough discard and turning it into a buttery, flaky crust for a rustic strawberry pie. This recipe is the perfect way to use up that leftover starter while indulging in the sweet, tangy goodness of fresh strawberries. With a touch of vanilla and a hint of lemon zest, this rustic sourdough strawberry pie is sure to steal the show at your next gathering.
The best part? It’s as easy as it is delicious—no fancy pie pan required, just a bit of love and a whole lot of flavor!
Crust Ingredients:
• 120g all-purpose flour
• 113g unsalted butter, cold and cubed
• 1 tbsp sugar
• ½ tsp salt
• 60g sourdough discard (unfed)
• 1–2 tbsp ice water, as needed
Filling Ingredients:
• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar (adjust to taste)
• 1 tbsp cornstarch or arrowroot powder
• ½ tsp vanilla extract
• Zest of half a lemon (optional)
Topping:
• 1 egg, beaten (for egg wash)
• Coarse sugar for sprinkling
Instructions:
1. Make the crust:
• In a bowl or food processor, mix flour, sugar, and salt.
• Cut in the cold butter until it resembles coarse crumbs.
• Add sourdough discard and mix until combined. If dry, add a little ice water until the dough comes together.
• Shape into a disk, wrap, and chill for 30–60 minutes.
2. Make the filling:
• Toss strawberries with sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.
3. Assemble the galette:
• Preheat oven to 400°F (200°C).
• Roll out dough on parchment into a rough circle (about 12 inches).
• Pile strawberry mixture in the center, leaving a 2-inch border.
• Fold edges over the filling, pleating as you go.
• Brush crust with egg wash and sprinkle with coarse sugar.
4. Bake:
• Bake for 35–40 minutes, until golden brown and bubbly.
• Cool slightly before slicing.
Whether you’re baking for a special occasion or just treating yourself to a slice of homemade comfort, this rustic sourdough strawberry pie is a guaranteed crowd-pleaser.
The combination of tangy sourdough crust and sweet, juicy strawberries creates a balance of flavors that’s simply irresistible. So go ahead, grab a fork, and savor every bite of this delightful, seasonal treat. After all, good things—like this pie—are meant to be shared and enjoyed.
Happy baking!
If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.
These Triple Berry Sourdough Scones are a perfect way to use up extra sourdough discard while creating a flaky, buttery treat bursting with juicy berries. The sourdough adds a subtle tang, beautifully complementing the sweetness of the berries.
Enjoy them fresh with a drizzle of glaze or a dollop of clotted cream!
Ingredients:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113g) unsalted butter, cold and cubed
1/2 cup (120g) sourdough discard (unfed is fine)
1/3 cup (80ml) heavy cream (plus more for brushing)
1 large egg
1 tsp vanilla extract
1/2 tsp lemon zest (optional, for brightness)
1 cup mixed berries (blueberries, raspberries, and chopped strawberries – fresh or frozen)
For the Glaze (Optional):
1/2 cup powdered sugar
1-2 tbsp lemon juice or milk
Instructions:
Preheat & Prepare:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter:
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Mix Wet Ingredients:
In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla, and lemon zest.
Combine & Add Berries:
Gently stir the wet ingredients into the dry ingredients until just combined.
Carefully fold in the berries, being mindful not to overmix.
Shape & Cut:
Turn the dough onto a lightly floured surface and gently shape it into a 7-8 inch round disc.
Cut into 8 wedges and transfer them to the prepared baking sheet.
Bake:
Brush the tops with a little heavy cream for a golden finish.
Bake for 18-22 minutes, or until golden brown and set.
Glaze & Serve:
If using, mix the glaze ingredients and drizzle over the scones once they’ve cooled slightly.
Serve warm and enjoy!
If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.
There’s something truly special about baking sourdough—it’s a slow, mindful process that transforms simple ingredients into a beautiful, nourishing loaf. This heart-shaped sourdough bread is a perfect way to share love through food, whether for Valentine’s Day, an anniversary, or just because. With its golden, crispy crust and soft, airy crumb, this loaf is not only a treat for the taste buds but also a feast for the eyes.
Sourdough bread has been cherished for centuries, known for its deep flavor, natural fermentation, and gut-friendly benefits. The long fermentation process enhances digestibility while creating a rich, slightly tangy taste that pairs wonderfully with both sweet and savory toppings. This heart-shaped version is a playful twist on a classic, bringing warmth and charm to any table. Whether you’re a seasoned baker or just starting your sourdough journey, shaping your loaf into a heart is a fun and creative way to spread a little extra love. ??
Valentine’s Day Heart-Shaped Sourdough Loaf
Ingredients
500g (4 cups) bread flour
350g (1 ½ cups) water
100g (½ cup) active sourdough starter (fed and bubbly)
10g (2 tsp) salt
Instructions
1. Mix the Dough (Autolyse)
In a large bowl, mix the flour and water until combined. Let it rest for 30-45 minutes.
Add the sourdough starter and mix well. Let it rest for 20 minutes.
Sprinkle salt over the dough and mix until incorporated.
2. Bulk Fermentation (4-6 hours at room temp)
Perform stretch and folds every 30 minutes for the first 2 hours.
Let the dough rest and ferment until it has risen about 50%.
3. Shaping the Heart
Lightly flour your work surface and gently turn out the dough.
Pre-shape into a round and let it rest for 20 minutes.
To form a heart:
Shape the dough into an oval.
Use your fingers to pinch a small indent at the top center.
Gently elongate and taper the bottom to create a point.
Tuck the sides slightly to enhance the heart shape.
4. Cold Fermentation (Overnight in the Fridge)
Place the shaped dough into a well-floured heart-shaped banneton or a bowl lined with a floured towel.
Cover and refrigerate overnight (8-12 hours).
5. Baking the Loaf
Preheat the oven to 475°F (245°C) with a Dutch oven inside.
Place the dough on parchment paper and gently score the heart shape for definition.
Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
Remove the lid and bake for 15-20 more minutes until golden brown.
Sourdough Discard Chicken and Dumplings is the perfect comfort food, blending the rich warmth of homemade chicken soup with pillowy, tangy dumplings. Let’s face it comfort food is where it’s at.
Comfort food is like edible nostalgia—a warm, familiar hug on a plate. It’s the type of food that feels nourishing and soul-satisfying, often tied to memories of home, family, or simpler times. Comfort food dishes are usually rich in flavor, hearty, and filling, and they evoke a sense of coziness, safety, and calm.
Here’s my favorite recipe for Sourdough Discard Chicken and Dumplings that’s comforting, hearty, and a great way to use sourdough discard!
Ingredients
For the Soup:
1 whole chicken (about 4-5 pounds) or 1 pound of boneless chicken thighs/breasts
8 cups chicken broth
2 large carrots, diced
2 celery stalks, diced
1 large onion, diced
3 garlic cloves, minced
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste
2 tbsp olive oil or butter
For the Sourdough Dumplings:
1 cup all-purpose flour
1/2 cup sourdough discard
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 tbsp melted butter or olive oil
Fresh herbs like parsley or chives (optional)
Instructions
Step 1: Make the Soup
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
Add the garlic, cooking for another minute until fragrant.
Pour in the chicken broth, add bay leaf and thyme, and season with salt and pepper.
Place the whole chicken or chicken pieces into the pot and bring to a boil. Lower to a simmer, cover, and cook until the chicken is cooked through (about 20-30 minutes for boneless pieces, 1-1.5 hours for a whole chicken).
Remove the chicken from the pot. Let cool slightly, shred the meat, and discard any bones or skin. Return shredded chicken to the soup.
Step 2: Make the Sourdough Dumplings
In a mixing bowl, combine the flour, baking powder, and salt.
Stir in the sourdough discard, milk, and melted butter until just combined (avoid over-mixing). If desired, add fresh herbs to the batter.
The batter should be thick but spoonable.
Step 3: Cook the Dumplings
Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling batter onto the soup (about 1-2 tbsp per dumpling).
Cover the pot and let the dumplings steam for 10-12 minutes, until they are puffed and cooked through. Avoid lifting the lid during this time.
Step 4: Serve
Remove the bay leaf and adjust the seasoning of the soup as needed.
Ladle soup and dumplings into bowls, garnish with fresh herbs if desired, and serve warm.
This dish is a hug in a bowl! The combination of warm, savory broth, wholesome vegetables, tender chicken, and sourdough dumplings is deliciously filling and satisfying, perfect for cozying up on a chilly day. Enjoy your cozy bowl of Sourdough Discard Chicken and Dumplings!
Here’s a delicious recipe for Sourdough Pumpkin Cookie Bars—perfect for fall and a great way to use sourdough discard!
Ingredients:
Wet Ingredients:
1/2 cup sourdough discard (unfed)
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Optional Add-ins:
1 cup chocolate chips or white chocolate chips
1/2 cup chopped nuts (e.g., pecans or walnuts)
Instructions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Mix the wet ingredients: In a large bowl, combine the sourdough discard, melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and fully incorporated.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
Bake: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and slice: Allow the bars to cool completely in the pan before slicing into squares or bars.
Enjoy!
These cookie bars are soft, moist, and packed with warm fall flavors. The sourdough discard adds a subtle tang that pairs beautifully with the pumpkin and spices!
These sourdough discard chocolate chip cookies are so good! The sourdough gives them moisture and a bit of tangy goodness.
I’ve been making sourdough bread for about six months and have mastered a few of the discard recipes like banana muffins, waffles, English muffins and crackers. If you aren’t sure what I am talking about the “discard” is the stuff you would throw away when feeding your starter—I keep mine in a jar in the fridge so when I get the push to bake something, I have extra for some fun recipes.
I am a huge fan of cookies but rarely make them because I have zero self control when it comes to cookies. Thankfully I have a house full of people coming this weekend who will gobble these up in no time.
Sourdough Discard Chocolate Chip Cookies Recipe
*This recipe requires you to chill the cookie dough for at least 2 hours FYI! Don’t skip this step because it will help your cookies bake up the best!
Ingredients:
• 1 3/4 + 1 Tablespoon all-purpose flour
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1 large egg
• 1/2 cup sourdough discard
• 1 tsp. vanilla extract
• 1 stick of butter
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 1/2 cups of semi-sweet chocolate chips (butterscotch chips are great, too!)
How to Make Sourdough Discard Chocolate Chip Cookies
1. In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.
2. In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.
3. In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds. You can also hand mix just make sure everything gets incorporated well.
4. Add all your dry ingredients and mix on low-speed for about 30 seconds or a few minutes by hand. Once the dough begins to pull away from the bowl, you’re good! Don’t over mix.
5. Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours. I have also used a mini muffin pan like this, or in a pinch for time made cookie bars using a baking pan like this.
6. Bake for 15 minutes at 375 degrees or until golden brown.
If you happen to have any left, you can store in an air tight container and these also freeze really well. I also love to give a little gift to others using this cute boxes you can write a special message on.
How can we maintain our strength and equilibrium in the face of our greatest challenge?
When we are going through a health challenge it is so important to remember that mindful healing is a big part of the successful outcome we wish for.
Tips & Tricks to Mindful Healing
Each morning I sit and read something with the intent to be inspired or at the minimum give me something to ponder throughout the day. This morning I reached for my Yoga 365 book and today’s passage was so aligned with a video I created yesterday. In the video I talk about the mindful ways we can bring an added element to our healing process.
For me specifically with my recent hip surgery, I am implementing a few strategies that doctors do not necessarily tell you when you are faced with a major surgery. While I greatly appreciate the practical things that a person needs, it is the nuances of daily living that I believe go quite far in the healing process.
Our mindset will greatly influence our mental health during any sort of healing process, whether it is a surgery, an illness or a major life upheaval.
These six mindful healing tips are perfect for anyone:
Keeping a daily routine.
If you have always been a person who gets up and reads, or meditates, or journals, or prays, then keep doing that. Don’t sacrifice your spiritual practice because your physical body is working hard to improve. Also, if you are a person that gets up every day and puts a little makeup on, then keep doing that. Taking care of yourself and helping yourself to feel somewhat “normal” during this temporary healing time will do wonders for your happiness factor. Finally, getting dressed everyday and getting out of your pajamas (even if you wear comfy house clothes), the simple act of getting up and dressed everyday will send a message to your brain that you are in fact getting better. Plus, you’ll look better and when we look better, we have a tendency to feel better. I am a huge fan of lipstick and mascara and not a single day has passed that I don’t take the five minutes to make myself feel beautiful.
Develop a mindset of gratitude.
Each day I spend a few minutes in deep gratitude for the surgeon and for the implant in my body. Even though I still have a lot of pain and mobility is hard, I am mindful each day to thank my body for accepting this new joint and welcoming it into my body. I am grateful for my cells moving around my body to encourage healing. I am grateful for my strong muscles that are working hard to regain their strength to support the new joint. When we shift our mindset from a pain point to a gratitude point, our entire mental outlook can shift. Sure, it would be easy to sit in my 3 days worn pajamas and mope that my body hasn’t healed as fast as what others have, and I could complain that the surgery must have somehow gone wrong, and my immune system is overactive causing extra pain, OR I could embrace this new challenge through the lens of gratitude and be intentional about loving this new body part.
Speak kindly to yourself and others.
We have all heard that kindness is the path to a better world. Speaking kindly about yourself and to yourself during this time of vulnerability is so important. Falling into the trap of self-pity, or worse self-defeating language will only slow your progress. For the people who are helping you, they are doing their very best to make sure that you are healing and comfortable and if you are a person who is usually very self-sufficient, it can be emotionally draining on your family and friends to see you in a different way. Be kind and thank them for every small thing that they are now doing for you. We have a tendency to be hardest on ourselves and those closest to us so remembering to speak kindly will be a huge asset to you.
Setting up your space.
The doctor will likely give you a few tips to get your home ready for when you come home from surgery–things like remove loose area rugs, move items to waist level, get your medications refilled, have a grabber for picking up dropped items, etc. These are all great and much needed suggestions, however I found a few more things that have helped me feel better. I made sure that the items I use regularly like essential oils, diffusers, herbal teas, supplements, hand lotion, and other self care items are accessible. I created a space in my house specifically for this healing process where I have a comfy chair, a basket of healthy snacks, a stash of essential oils, books, my iPad, beautiful plants, and plenty of chargers within one room. This eliminates the constant need for someone to run get something for me AND it gives my space the homey and comfortable feel. Imagine trying to heal in a cold, dark, sterile, or dingy environment. Yuck. Make your space pretty and just what YOU like because you are gonna be there a while.
You have to have movement.
Any type of movement to get circulation going is so imperative. If you have had hip surgery like me, move your upper body. If you have had shoulder surgery, move your lower body. At the minimum move your spine in all six directions once a day. It literally takes five minutes and will increase circulation, get your chi moving and make you feel good which are all good things when it comes to healing. Movement is medicine.
Start a new hobby.
You might be thinking that a new hobby right now is too overwhelming but the distraction will shift your awareness from hurting to something productive and potentially fun. If you have never been a big reader, now is a great time to download your free library app and start borrowing books, or ask to borrow books from friends. Maybe you have always wanted to learn how to knit or crochet. YouTube is filled with tutorials and Amazon delivers yarn and crochet hooks. Perhaps you have been wanting to take up writing your own blog on a topic you are passionate about. I have enjoyed crocheting, jigsaw puzzles on my iPad, digital planning, and making sourdough anything. The joy factor is increases while I am doing those activities and my mind is less focused on hurting.
Mindful Healing
These are easy ways to maintain your strength and equilibrium while faced with one of the hardest things you may ever go through. Mindful healing is something you can do! By redirecting my thoughts, speaking kindly, wearing my favorite shade of lipstick and clean clothes everyday, easy movements, eating healthy organic cashews and sipping tea, AND feeding my brain with wholesome hobbies while being SO grateful, I am on my way!
Ever since I shared some sourdough discard crackers over on my instagram I have had a zillion questions about them. If you haven’t jumped into the sourdough craze you are definitely missing out. I will admit that at first it seemed like a LOT of work and time, but it really isn’t. I mean how much time do we spend mindlessly scrolling when we could spend a tiny bit of time eliminating garbage from our diet and making something soulful and delicious?
Before I share the super simple cracker process, let’s chat about sourdough.
What is sourdough?
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker’s yeast.
Store bought bread has so many ingredients in it and most of them are useless ingredients that just add junk to our food. Homemade sourdough is flour, water, salt. Three ingredients compared to over twenty in a store bought version. Hmmm.
By using a special starter of wild yeast and bacteria, the positives of consuming sourdough far outweigh the negative ideas that we should be avoiding bread. Sourdough bread is a baking art form that is, by its very nature, a healthier choice – according to A Bread Affair in Vancouver here are the reasons why…and have to agree 100%.
The Benefits of Sourdough:
1. It is easy to digest.
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.
2. It has a lower glycemic index.
Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.
3. Better for gluten-sensitivity.
The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing, and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.
4. More “good acid”.
Lactobacillus a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.
5. Provides healthy bacteria.
Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
6. Less yeast.
Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.
7. Natural origins.
Sourdough bread made with whole flour, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time.
8. Fewer preservatives.
Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.
9. Good fuel.
Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.
10. It’s nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.
11. The taste!
Sourdough bread tastes great on top of being a healthier alternative. What more could you want?
Crackers?? You got it! I also use sourdough to make all kinds of fun things like pizza dough, pancakes, cookies and this weekend I am making English muffins!
First, you’ll need some sourdough “starter”. This consists of flour and water that becomes the base for your bread and other baked goods.
Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.
The Process of Sourdough:
At first I felt overwhelmed with having to “feed” something and initially wondered if I had a new child to worry about but realized I was way over thinking it.There are some sourdough people out there that measure everything to to the gram and while that does produce a perfect loaf, after awhile you do learn to eyeball things, especially feeding the starter. I usually just pour some out into my discard jar and add 1/2 cup flour and 1/4 cup water and call it good for the week. The day before I bake bread I do feed her a twice so she is extra happy.
For crackers, cookies, muffins, pizza dough and so much more you’ll need some of the “discard”.
Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of its unfed state, it’s not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes like crackers!
There are a zillion recipes out there but after a few times following one you might learn to wing it like me.
Sourdough Discard Crackers
Preheat the oven to 325 degrees.
In a small mixing bowl add 2-3 tablespoons of olive oil or melted butter. To this add seasonings you love. I have been adding Trader Joe’s 21 Seasoning Salutewhich is a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil. The perfect savory flavor!
After combing the seasonings and oil, add 2 cups of sourdough discard and mix well.
Sprinkle Himalayan Pink Salt on top
Pour mixture onto a baking sheet lined with parchment paper
Bake for 10 minutes and then score into bite size squares with a pizza wheel
Bake an additional 20-30 minutes or until crispy and golden brown
I store these once cooled in a sealed container or jar (if they last that long)
Other combinations include parmesan cheese and rosemary or making an Italian herb blend flavor. Some people love the everything bagel flavor but I find smelling like garlic for days to be a slight downside. I saw someone also make cinnamon sugar crackers that were cut slightly smaller for a cereal type snack!
You might be able to see how this can easily become a part time obsession and finding new ways to use the discard is constantly fun.
Stacie believes that it is her life purpose to share the gift of Yoga with anyone who is willing to say yes. In addition to raising a family and being an advocate for those with disabilities, Stacie is founder of Embracing Spirit Yoga which specializes in bringing adaptive Yoga into community centers and rehabilitation clinics. Bringing her depth of compassion to the mat–or the chair–she offers students the opportunity to grow as an individual in all aspects of their life.
