Sourdough Discard Recipes

Ingredients

• 4 cup Sourdough Discard (room‑temperature, un‑fed discard)
• 8 tablespoon Olive Oil (extra‑virgin, divided)
• 4 teaspoon Dried Italian Herbs (or any herb blend you like)
• 2 teaspoon Salt (kosher or sea salt)
• 1 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F (218°C) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 425°F

2. Bring Discard to Room Temperature

   Remove the sourdough discard from the refrigerator, give it a quick stir, and let it sit for 5‑10 minutes until it’s no longer cold.

   Time: PT5M

3. Combine Ingredients

   In a mixing bowl, combine the 4 cups of discard with 4 tbsp of olive oil, the dried herbs, salt, and pepper. Stir until a uniform, slightly sticky batter forms.

   Time: PT5M

4. Spread the Crust

   Line a baking sheet with parchment paper. Pour the batter onto the parchment and, using a spatula, spread it into a 10‑inch circle about 1/8‑inch thick. Drizzle the remaining 4 tbsp olive oil over the top and gently brush it in.

   Time: PT5M

5. Bake the Crust

   Place the sheet in the preheated oven and bake for 12 minutes, or until the edges are golden‑brown and the surface looks set.

   Time: PT12M

   Temperature: 425°F

6. Cool Slightly

   Remove the crust from the oven and let it cool on a wire rack for 5 minutes before adding sauce and toppings.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g