Can you make dumplings from sourdough discard?

Yes, absolutely. Sourdough discard dumplings are one of the best and most delicious ways to use leftover starter. The discard provides flavor, moisture, and texture, making these dumplings soft, fluffy, and deeply satisfying. You don’t need yeast or proofing—just drop them into soup, simmer, and enjoy.

What is the best use of sourdough discard?

While you can make pancakes, biscuits, and crackers, I’d argue that sourdough discard dumplings are hands-down one of the most rewarding uses. They're quick, budget-friendly, and deeply flavorful. Plus, you’ll reduce food waste while creating something comforting.

Is sourdough discard still gut healthy?

Yes. While it’s less active than a fed starter, sourdough discard still contains fermented byproducts, mild acids, and prebiotic qualities that may aid digestion. Cooking it—like in sourdough discard dumplings —won’t preserve live cultures, but it still offers benefits over plain flour.

Is sourdough discard the same as levain?

In sourdough baking, the discard is the portion you remove before feeding your starter—often tossed, but perfect for cooking. It’s not waste—it’s simply unfed starter, and while it’s not active enough to leaven bread, it’s perfect for adding flavor and texture to recipes like dumplings, pancakes, or crackers.. Levain is a fed, bubbly starter used for rising dough. You can’t make bread with discard, but it’s perfect for recipes like sourdough discard dumplings that don’t require fermentation.

Sourdough Discard Dumplings: Quick and Easy Recipe

Name: Sourdough Discard Dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25 dumplings
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 3 teaspoons baking powder; 2 teaspoons salt; 1/4 cup cold butter, cut into chunks; 1 cup sourdough discard; 1 large egg; 1 tablespoon minced parsley

Description

Sourdough discard dumplings are fluffy, flavorful, and quick to make. A perfect way to turn leftover sourdough starter into a comforting soup topping.

Ingredients

1 1/4 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons salt

1/4 cup cold butter, cut into chunks

1 cup sourdough discard

1 large egg

1 tablespoon minced parsley

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Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. Cut the cold butter into the flour mixture using a pastry cutter or fork until crumbly.

3. Add sourdough discard, egg, and parsley.

4. Mix until soft dough forms.

5. Scoop and roll tablespoon-sized dumplings (about 25).

6. Drop each into simmering soup, cover and cook for 15 minutes until fluffy and cooked through.

Notes

Don’t overmix the dough; handle it gently for the fluffiest dumplings.

You can add dried herbs like thyme or rosemary for extra flavor.

Best served immediately in hot broth or soup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American