Sourdough for Beginners: Sharing

Sourdough for Beginners: Sharing Welcome to My Page!, i'm not seller i just share photo from Facebook Group! Creator I give credit below the caption!

Chocolate sourdough discard graham crackers! I’ve been playing around with different discard crackers, and so far these ...
06/18/2026

Chocolate sourdough discard graham crackers!
I’ve been playing around with different discard crackers, and so far these are definitely a favorite.
Recipe:�200g sourdough discard�About 200g flour — I went more by feel and added a little extra until the dough wasn’t sticky�1 stick melted salted butter�5g salt�30g cocoa powder�70g sugar
Mix the discard and melted butter first, then add all the dry ingredients. Knead for a couple minutes, then let it rest for 20–30 minutes.
Preheat oven to 350°F. Roll the dough between two pieces of parchment until it’s about 1/16 inch thick, then cut into strips and squares with a pizza cutter. I split the dough in half before rolling to make it easier.
Poke each square with a fork and bake for 10–12 minutes. They’ll still be soft when they come out, but they firm up as they cool.
I brushed them with melted butter and dusted with sugar right after baking — and they turned out so good!

Made sourdough dumplings last night to go with our chicken soup and oh my goodness… heaven! They turned out so soft, coz...
06/18/2026

Made sourdough dumplings last night to go with our chicken soup and oh my goodness… heaven!
They turned out so soft, cozy and delicious. Just a warning though — they expand way more than I expected, so mine ended up HUGE. But honestly, no complaints here.

Sourdough Chicken & Dumplings
Soup:
* 2 tbsp olive oil
* 1 lb chicken breast, sliced
* 1 large onion, chopped
* 3 garlic cloves, minced
* 2 large carrots, sliced
* 3 1/2 cups chicken bone broth
* 2 cups milk
* 3/4 cup flour
* 2 tsp salt
* 1/2 tsp pepper
* 1 tsp dried parsley
* 1/2 tsp sage
* 1/2 tsp thyme
Dumplings:
* 1 cup sourdough discard
* 1 tbsp milk
* 1 tsp salt
* 1 1/2 cups flour
* 1 tbsp baking powder
Directions:
1. Cook chicken, carrots, and onion in olive oil about 5 mins.
2. Add garlic and cook 2 mins.
3. Add broth and bring to low boil.
4. Whisk milk and flour together, then stir into soup until thickened.
5. Add seasonings.
6. Mix dumpling ingredients into thick tacky dough.
7. Tear into 1–2 inch pieces and drop into soup.
8. Sprinkle parsley on top, cover, and cook on lowest heat for 13 mins. Don’t lift lid.
Add more broth if too thick.

This sourdough discard beer-battered Lake Erie walleye was fabulous! I used about 1/2 cup sourdough discard, added aroun...
06/18/2026

This sourdough discard beer-battered Lake Erie walleye was fabulous!
I used about 1/2 cup sourdough discard, added around 1/4 cup freshly opened beer, 2 heaping tablespoons of rice flour, and a few shakes of Old Bay seasoning.
Dried the fish really well, dunked it in the batter, then straight into hot oil in a cast iron skillet. Crispy, golden, and absolutely delicious.
This is officially my go-to batter for fish and chicken from now on. Don’t skip the rice flour — it gives the most incredible crunch! Even better, the batter works great if it sits in the fridge for a few hours or overnight.

First time making sourdough corn dogs and they turned out so good! Crispy, golden, and made with discard — definitely a ...
06/18/2026

First time making sourdough corn dogs and they turned out so good!
Crispy, golden, and made with discard — definitely a fun one to try.
Sourdough Corn Dogs
Ingredients:�12 hot dogs�1 3/4 cup yellow cornmeal, 290g�1 1/4 cup all-purpose flour, 175g�1/4 cup sugar, 60g�1 tbsp baking powder, 11g�1/4 tsp salt, 1g�1 beaten egg�1 1/2 cup milk, 370ml�1/2 cup unfed sourdough starter/discard, 140g�1 tbsp melted butter, 13g�1 tbsp honey
Such a fun discard recipe — and honestly, these look dangerously good.

I made sourdough discard crackers with a recipe that was literally just discard, butter, and salt… and tell me why they ...
06/18/2026

I made sourdough discard crackers with a recipe that was literally just discard, butter, and salt… and tell me why they taste SO much like Cheez-Its?!
I took them to work and everyone — and I mean EVERYONE — said they’d pay me for them! I’ll still keep making them for free, but wow. How do they taste this cheesy with no cheese?!
Ingredients:�¾ cup / 200g sourdough discard, stirred down�2 tbsp / 28g melted butter�¼ tsp fine sea salt�2 tsp dried herbs, I used Herbs de Provence�¼ tsp salt for sprinkling on top
Instructions:�Preheat oven to 325°F and line a baking sheet with parchment paper. Melt the butter and let it cool slightly.
Mix the discard, herbs, and salt into the melted butter until fully combined. Spread the mixture super thin and even on the parchment with an offset spatula, then sprinkle salt on top.
Bake for 10 minutes, remove and score into cracker shapes, then bake another 20–50 minutes until golden and crisp. Let them cool completely before breaking apart.
Keep an eye on them because they’re thin and can brown fast. Discard can be used cold from the fridge or room temp, and they’ll store in an airtight container for up to a week.
Fresh herbs or grated hard cheese would be amazing too… but honestly, these already taste cheesy somehow!

Sourdough discard onion rings — and I am NOT going back! I made these for my restaurant and people are absolutely raving...
06/18/2026

Sourdough discard onion rings — and I am NOT going back!
I made these for my restaurant and people are absolutely raving about them. They stay crunchy, fry up fast, and taste like they were made fresh every time.
I par-fry them for just 30 seconds, then freeze them. Straight from the freezer, they only need about 3 minutes in the fryer and they come out perfect.
Onion rings have gotten so expensive and hard to find around here, so this was a total win.
Tips:�Soak your cut onions in ice water with a little salt for about 30 minutes. It helps loosen the membrane so it’s easier to remove and keeps the batter from splitting. You can also dredge the onions in flour first to help the batter stick.
No exact measurements — just mix sourdough discard and beer until it’s the dipping consistency you like.
What I used:�Sourdough discard�Garlic powder�Onion powder�Shiner Bock beer — soda water or another beer works too, but I love a darker beer with flavor�Salt after frying
I tested them after 20 minutes of sitting and they were still crunchy! The photo shows them lightly par-fried and frozen. Definitely keeping this one.

Can someone help me figure out how to get this starter to rise more? I’ve had it since May 22 and I’ve been feeding it o...
06/18/2026

Can someone help me figure out how to get this starter to rise more?
I’ve had it since May 22 and I’ve been feeding it once a day with all-purpose flour, but it still doesn’t seem to be getting that strong, big rise I’m hoping for.
Any tips on how to make it more active? Should I change the flour, feeding ratio, timing, or anything else? I’m trying to get this little starter to finally take off!

We tried sourdough discard pizza dough in a cast iron and… WOW. So good and honestly way easier than I expected! I heate...
06/18/2026

We tried sourdough discard pizza dough in a cast iron and… WOW.
So good and honestly way easier than I expected! I heated canola oil in the pan, poured the discard in, and let it cook until it got bubbly and almost done, kind of like a pancake.
Then I popped it in the oven at 450°F for about 10 minutes, added the toppings, and threw it back in until everything was melty and perfect — maybe another 10–15 minutes.
Definitely doing this again. Discard pizza might be my new favorite use for starter leftovers!

Please tell me why this keeps happening. This is my second time trying to rehydrate a starter, and it feels like it’s fa...
06/18/2026

Please tell me why this keeps happening.
This is my second time trying to rehydrate a starter, and it feels like it’s failing all over again. I’m getting these weird spots/growth on top and I have no idea what I’m doing wrong.
Has anyone dealt with this before? Do I need to toss it and start over, or is there any way to save it? I’m so frustrated and could really use some advice.

What’s the best way to minimize waste but also finally reclaim my fridge space? I have way too many jars of starter/disc...
06/18/2026

What’s the best way to minimize waste but also finally reclaim my fridge space?
I have way too many jars of starter/discard happening right now. Can I combine them and use them in discard recipes? Some are older and hungrier than others, but all are less than a year old.
Please advise before my fridge becomes a sourdough starter hotel.

Address

Lenoir City, TN

Telephone

(865) 803-4425

Website

Alerts

Be the first to know and let us send you an email when Sourdough for Beginners: Sharing posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sourdough for Beginners: Sharing:

Shortcuts

Share