sourdough discard

Sourdough Discard Chicken and Dumplings

/ embracingspirit / Leave a comment

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

  1. 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).
  2. Add the garlic, cooking for another minute until fragrant.
  3. Pour in the chicken broth, add bay leaf and thyme, and season with salt and pepper.
  4. 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).
  5. 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

  1. In a mixing bowl, combine the flour, baking powder, and salt.
  2. Stir in the sourdough discard, milk, and melted butter until just combined (avoid over-mixing). If desired, add fresh herbs to the batter.
  3. The batter should be thick but spoonable.

Step 3: Cook the Dumplings

  1. Bring the soup to a gentle simmer. Drop spoonfuls of the dumpling batter onto the soup (about 1-2 tbsp per dumpling).
  2. 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

  1. Remove the bay leaf and adjust the seasoning of the soup as needed.
  2. 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!

Sourdough Pumpkin Cookie Bars

/ embracingspirit / Leave a comment

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:

  1. 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.
  2. 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.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  5. Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
  6. 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.
  7. 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!

Sourdough Discard Chocolate Chip Cookies

/ embracingspirit / Leave a comment

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.

Yum!