Table of Contents
Introduction
Imagine a dessert that balances rich sweetness with a delightful, subtle tang. Welcome to the amazing world of the sourdough dessert! If you have a sourdough starter bubbling away, you might be surprised to learn it’s not just for bread. Transforming starter or discard into incredible sweet treats is easier than you think, adding unique flavor complexity and wonderful texture. This collection features three fantastic sourdough dessert recipes to get you started: fudgy discard brownies, a comforting peach cobbler, and a moist carrot cake.
Why bake a sourdough dessert? Using starter or discard is wonderfully resourceful, reducing waste while enhancing flavor. The natural fermentation process can create exceptionally tender crumbs in cakes and brownies, and add a lovely character to cobbler toppings. Plus, some find these treats slightly easier to digest. This article showcases how versatile sourdough can be beyond the loaf, starting with our star Sourdough Discard Brownies, followed by a summery Sourdough Peach Cobbler, and a classic Sourdough Carrot Cake.
If you’ve enjoyed other baking adventures on our blog, like our popular Sourdough Cinnamon Rolls or classic Sourdough Bread, you’ll love exploring this sweet application of sourdough. These sourdough dessert recipes are designed to be straightforward, making them accessible even if you’re new to sourdough baking. They are family-friendly delights perfect for any occasion, from a simple weeknight treat to a special celebration. Get ready to impress yourself and your loved ones with these unique and delicious sourdough creations!
Why You’ll Love These Sourdough Dessert Recipes
Making a sourdough dessert is a fantastic way to use your starter or discard, and these recipes offer compelling reasons to try them:
- Unique Flavor Profile: Sourdough discard adds a subtle, pleasant tanginess that beautifully complements and balances the sweetness in desserts. This creates a more complex and interesting flavor compared to standard recipes. It’s the secret touch that makes these treats special.
- Reduces Kitchen Waste: Instead of discarding excess sourdough starter, you transform it into something delicious. Baking a sourdough dessert is a sustainable and rewarding practice for any home baker.
- Incredibly Tender Texture: The natural acids present in sourdough starter help tenderize the gluten in batters. This results in exceptionally moist and soft textures – think ultra-fudgy brownies, a tender crumb in the carrot cake, and a delightful, almost biscuit-like topping for the peach cobbler.
- Potential Digestive Benefits: The flour in the sourdough starter has undergone some fermentation. While not the long fermentation of sourdough bread, this pre-digestion might make these desserts slightly easier on the stomach for some individuals compared to conventional baked goods.
- Exciting Variety: Move beyond typical desserts! These recipes offer creative twists on familiar favorites. The sourdough discard brownies deliver intense chocolate flavor with a balancing tang. The peach cobbler provides comforting fruitiness with a unique sourdough topping. The carrot cake remains a moist, spiced classic but gains extra depth from the sourdough. Each sourdough dessert is a new adventure.
- Approachable for All Bakers: Don’t let the term “sourdough” intimidate you. These specific sourdough dessert recipes utilize discard in a straightforward way, relying on simple mixing methods and common pantry staples (besides the discard). They are achievable and rewarding for bakers of any experience level.
Recipe 1: Ultimate Sourdough Discard Brownies
These sourdough discard brownies are the quintessential chocolate sourdough dessert. They achieve a perfect balance between rich, fudgy chocolate intensity and the characteristic subtle tang from the discard. A truly satisfying treat
Yields: 9-12 brownies
Prep time: 15 minutes
Bake time: 25-30 minutes
Ingredients
- 1/2 cup (113g) unsalted butter, cut into pieces
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) sourdough discard (unfed, straight from the fridge is fine)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder (use Dutch-process for a darker, richer flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup (170g) semi-sweet or dark chocolate chips, divided
Instructions
- Preheat Oven & Prepare Pan: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Grease an 8×8 inch square baking pan thoroughly. For easy removal, line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Grease the parchment paper as well.
- Melt Butter and Sugar: Place the butter pieces in a medium, heavy-bottomed saucepan. Melt over medium-low heat. Once melted, remove the pan from the heat. Add the granulated sugar and whisk until combined. The mixture will likely look grainy and a bit separated; this is normal.
- Incorporate Wet Ingredients: Add the sourdough discard to the warm butter-sugar mixture and whisk well. Add the room temperature eggs one at a time, whisking thoroughly after each addition until the mixture is glossy. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.
- Form the Batter: Pour the wet ingredients into the bowl containing the dry ingredients. Using a rubber spatula, fold the ingredients together until just combined. Be careful not to overmix. Stop when you see only a few streaks of flour remaining. Overmixing develops gluten and results in tough, cakey brownies instead of fudgy ones.
- Add Chocolate Chips: Gently fold in 3/4 cup of the chocolate chips.
- Transfer and Top: Scrape the brownie batter into the prepared baking pan and spread it into an even layer using the spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter.
- Bake the Brownies: Bake in the preheated oven for 25 to 30 minutes. The edges should look set, and the center should appear slightly moist but not jiggly. A toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter. For the fudgiest texture, err on the side of slightly underbaking.
- Cool Completely: Place the baking pan on a wire rack and let the brownies cool completely in the pan, for at least 2 hours, or preferably longer. This step is crucial for allowing the brownies to set properly, developing their fudgy texture and making them easier to cut cleanly. Use the parchment paper overhangs to lift the cooled brownies out of the pan before slicing.
Recipe 2: Delightful Sourdough Peach Cobbler
This comforting sourdough dessert combines sweet, juicy peaches baked until bubbly beneath a tender, slightly tangy, cake-like sourdough topping. It’s a celebration of fruit, perfect warm from the oven.
Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 40-45 minutes
Ingredients
For the Peach Filling:
- 5-6 cups fresh ripe peaches, peeled (optional) and sliced (about 1/2-inch thick)
- 1/3 cup (67g) packed light brown sugar (adjust based on peach sweetness)
- 2 tablespoons (16g) all-purpose flour (or 1 tablespoon cornstarch)
- 1 tablespoon (15ml) fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Sourdough Cobbler Topping:
- 1 cup (130g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) sourdough discard
- 1/3 cup (80ml) buttermilk (or whole milk with 1 teaspoon white vinegar or lemon juice added and left to sit for 5 minutes)
- 1 large egg, lightly beaten
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon vanilla extract
- Optional: 1-2 tablespoons Turbinado sugar (raw sugar) for sprinkling
Instructions
- Preheat Oven: Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly grease an 8×8 inch or 9×9 inch square baking dish, or a 10-inch cast iron skillet.
- Prepare the Peach Filling: In a large bowl, combine the sliced peaches, brown sugar, 2 tablespoons of flour (or cornstarch), lemon juice, cinnamon, nutmeg (if using), vanilla extract, and a pinch of salt. Gently toss until the peaches are evenly coated.
- Transfer Filling to Dish: Pour the peach mixture into the prepared baking dish and spread it out evenly.
- Make the Topping – Dry Ingredients: In a separate medium bowl, whisk together the 1 cup of all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon salt.
- Make the Topping – Wet Ingredients: In a small bowl or liquid measuring cup, whisk together the sourdough discard, buttermilk (or prepared milk mixture), lightly beaten egg, melted butter, and 1/2 teaspoon vanilla extract until smooth.
- Combine Topping Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a fork or spatula until just combined. The batter will be thick, similar to a drop biscuit dough. Do not overmix.
- Top the Cobbler: Drop spoonfuls of the sourdough batter evenly over the peach filling in the baking dish. Gently spread it slightly with the back of the spoon or an offset spatula. It’s okay if some peaches peek through; the topping will spread as it bakes.
- Optional Sprinkle: For a nice crunchy top, sprinkle the Turbinado sugar evenly over the batter.
- Bake: Place the baking dish on a baking sheet (to catch any potential drips) and bake for 40-45 minutes. The peach filling should be bubbling vigorously around the edges, and the sourdough topping should be puffed, golden brown, and cooked through. A toothpick inserted into the center of the topping should come out clean.
- Cool Before Serving: Remove the cobbler from the oven and place it on a wire rack. Let it cool for at least 20-30 minutes before serving. This allows the filling to thicken slightly. Serve warm.
Recipe 3: Moist Sourdough Carrot Cake
A beloved classic cake made even better with the addition of sourdough discard! This sourdough dessert is incredibly moist, perfectly spiced, and packed with flavor from carrots and optional additions like nuts and raisins. The sourdough adds subtle depth and exceptional tenderness.
Yields: 12 servings (from a 9×13 inch pan)
Prep time: 25 minutes
Bake time: 40-50 minutes
Ingredients
For the Sourdough Carrot Cake:
- 2 cups (260g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 4 large eggs, room temperature
- 3/4 cup (180ml) vegetable oil (or canola, grapeseed, or melted coconut oil)
- 1/2 cup (115g) sourdough discard
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1 cup chopped pecans or walnuts (optional, toast lightly for more flavor)
- 1/2 cup raisins or dried cranberries (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) full-fat block cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (if needed for consistency)
- Optional: 1/2 cup chopped pecans for decoration
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly. Alternatively, line it with parchment paper, leaving an overhang.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using). Ensure all ingredients are well combined and free of lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, sourdough discard, and vanilla extract until smooth and fully incorporated.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to stir until just combined. Be careful not to overmix; stop when there are no large streaks of dry flour visible.
- Fold in Add-ins: Gently fold in the finely grated carrots and the optional chopped nuts and/or raisins until evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter into the prepared 9×13 inch pan and spread it into an even layer. Bake for 40 to 50 minutes, or until the cake is springy to the touch and a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Place the pan on a wire rack and let the cake cool completely in the pan. This can take 2-3 hours. Attempting to frost a warm cake will result in melted, messy frosting.
- Make the Cream Cheese Frosting: While the cake cools, prepare the frosting. In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2 minutes.
- Add Sugar and Vanilla: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. Once all sugar is incorporated, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy. Beat in the vanilla extract. If the frosting seems too thick, beat in milk or cream, one tablespoon at a time, until you reach the desired spreading consistency.
- Frost the Cake: Once the carrot cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula. If desired, sprinkle the optional chopped pecans over the frosting.
- Chill (Recommended): For the best flavor and texture, and for easier slicing, cover the frosted cake and chill it in the refrigerator for at least 30-60 minutes before serving.
Serving Suggestions
Elevate your sourdough dessert experience with these simple serving ideas:
- Sourdough Discard Brownies:
- Classic: Serve slightly warm with a generous scoop of high-quality vanilla bean ice cream.
- Decadent: Drizzle with warm salted caramel sauce or chocolate ganache. Add a dollop of whipped cream.
- Fruity: Pair with fresh raspberries or strawberries to cut through the richness.
- Simple: Enjoy with a cold glass of milk or a steaming cup of coffee or espresso.
- Sourdough Peach Cobbler:
- Essential: Serve warm topped with vanilla ice cream (a must!). A scoop of cinnamon ice cream is also fantastic.
- Creamy: A drizzle of heavy cream or crème fraîche complements the fruit beautifully.
- Garnished: Add a sprig of fresh mint or a light dusting of powdered sugar just before serving.
- Sourdough Carrot Cake:
- Perfect As Is: The cream cheese frosting is the classic pairing. Ensure the cake is slightly chilled for clean slices.
- Extra Crunch: Garnish individual slices with extra toasted pecans or walnuts.
- Elegant: A drizzle of caramel sauce over the slice can add visual appeal and extra sweetness.
- Accompaniment: Serve alongside a cup of black tea, chai latte, or coffee.
FAQs (Frequently Asked Questions about Sourdough Desserts)
- Q: Does my sourdough starter need to be active or fed for these dessert recipes?
A: No, for these types of quick-bread style sourdough dessert recipes (brownies, cobbler topping, cake), unfed discard straight from the refrigerator works perfectly well. The discard is primarily used for flavor and moisture, not for leavening power, which comes from baking soda/powder. - Q: How long can I keep sourdough discard in the fridge before using it in desserts?
A: Discard can typically be stored in an airtight container in the refrigerator for 1-2 weeks. It will become more acidic and tangy over time. As long as it smells pleasantly sour (not ‘off’ or like acetone) and shows no signs of mold (pink, orange, or fuzzy spots), it’s generally safe to use in these recipes. The stronger tang can be quite nice in sweet applications. - Q: Will my sourdough dessert taste very sour?
A: Usually not. The amount of discard used is balanced by the sugar and other ingredients. You’ll typically notice a subtle, pleasant tang or depth of flavor that enhances the overall taste rather than an overpowering sourness. The age and acidity of your discard will influence the level of tang. - Q: Can I substitute whole wheat flour or other flours in these recipes?
A: You can experiment, but it will change the texture and flavor. For brownies, using only whole wheat might make them denser. For the cake and cobbler topping, substituting a portion (e.g., 25-50%) of the all-purpose flour with whole wheat pastry flour could work well, adding nutty flavor. Adjust liquid slightly if needed, as whole wheat absorbs more. Start with small substitutions. - Q: My batter/topping looks different than expected using sourdough discard. Is that okay?
A: Sourdough discard can vary in hydration (thickness). This might slightly affect batter consistency. Brownie batter should be thick but spreadable. Cobbler topping should be like thick drop biscuit dough. Cake batter should be pourable but thick. These recipes are generally forgiving, so minor variations are usually fine. - Q: Can I make these sourdough dessert recipes gluten-free?
A: This requires significant adaptation. You would need a gluten-free sourdough starter and substitute the all-purpose flour with a reliable gluten-free 1-to-1 baking blend (containing xanthan gum). Textures may vary, and it would require testing. - Q: How do I store leftover sourdough desserts?
- Brownies: Airtight container at room temperature (3-4 days).
- Peach Cobbler: Cover and refrigerate (2-3 days). Reheat gently.
- Carrot Cake (frosted): Cover tightly and refrigerate due to cream cheese frosting (up to 5 days). Serve slightly chilled or let sit at room temp for 15-20 mins.
Nutrition Facts (Estimates Per Serving)
Please be aware these are rough estimates. Actual values depend on specific ingredient choices, brands, and final serving sizes.
- Sourdough Discard Brownies (based on 1/12th of 8×8 pan):
- Calories: Approximately 290 – 340 kcal
- Protein: ~ 4-5g
- Carbohydrates: ~ 38-45g (Sugar ~25-30g)
- Fat: ~ 16-20g (Saturated Fat ~9-12g)
- Fiber: ~ 2-3g
- Sourdough Peach Cobbler (based on 1/9th of 8×8 pan):
- Calories: Approximately 320 – 380 kcal
- Protein: ~ 4-5g
- Carbohydrates: ~ 50-60g (Sugar ~30-35g)
- Fat: ~ 13-17g (Saturated Fat ~7-9g)
- Fiber: ~ 2-3g
- Sourdough Carrot Cake (based on 1/12th of 9×13 pan, with frosting):
- Calories: Approximately 580 – 680 kcal
- Protein: ~ 6-8g
- Carbohydrates: ~ 75-90g (Sugar ~50-60g)
- Fat: ~ 30-40g (Saturated Fat ~10-15g)
- Fiber: ~ 2-4g
Recipe Tips for Sourdough Dessert Success
- Embrace the Discard: Don’t fear using discard straight from the fridge. Its tangy flavor is an asset in these sweet recipes.
- Measure Accurately: Baking is a science. Use measuring cups and spoons correctly. Spoon flour into the cup and level it off, or better yet, use a kitchen scale for grams for the most consistent results, especially with flour.
- Room Temperature Matters: For cakes and frostings, using room temperature eggs, butter, and cream cheese helps create a smoother, more uniform batter and prevents curdling. Take them out of the fridge about 30-60 minutes before starting.
- Don’t Overmix Batters: Mix cake, brownie, and cobbler topping batters only until the ingredients are just combined. Overmixing develops gluten, leading to tougher, denser results. A few streaks of flour remaining is often better than mixing too much.
- Know Your Oven: Ovens can vary. Use an oven thermometer to ensure accurate temperature. Start checking for doneness around the minimum bake time suggested. Visual cues (golden brown, set edges) and the toothpick test are your best guides.
- Carrot Prep for Cake: Grate carrots finely using the small holes on a box grater. This helps them meld into the cake batter, providing moisture and flavor without large chunks.
- Cooling is Crucial: Resist the urge to cut or frost warm baked goods. Allowing brownies and cakes to cool completely helps them set, improves texture, and ensures frosting doesn’t melt. Cobblers benefit from a short rest (20-30 mins) to allow the filling to thicken.
- Taste Your Fruit: When making the peach cobbler, taste a peach slice. If they are very sweet, you might slightly reduce the brown sugar in the filling. If they are tart, stick to the recipe amount or add a touch more.
- Ingredient Quality: Use good quality ingredients where possible, especially for flavor drivers like cocoa powder, vanilla extract, butter, and chocolate chips. It makes a difference in the final sourdough dessert.
Conclusion
Venturing into the realm of sourdough desserts is a delightful way to expand your baking horizons and make excellent use of your sourdough starter discard. These three recipes—rich Sourdough Discard Brownies, comforting Sourdough Peach Cobbler, and classic Sourdough Carrot Cake—demonstrate the wonderful versatility and flavor enhancement that sourdough brings to sweet treats. The subtle tang, improved texture, and resourceful nature of baking with discard make these desserts uniquely satisfying.
Whether you’re a seasoned sourdough baker or just beginning your journey, these recipes offer accessible and rewarding results. They prove that sourdough’s magic isn’t limited to crusty bread loaves.
For further inspiration and guidance on baking with sourdough discard, consider exploring these resources:
Little Spoon Farm’s Sourdough Discard Recipes features a collection of recipes that make the most of your sourdough starter.
King Arthur Baking’s Sourdough Discard Recipes offers a variety of creative ways to use your discard in both sweet and savory dishes.
The Perfect Loaf’s Guide to Sourdough Discard provides in-depth information on managing and utilizing sourdough discard effectively.