10 Dinner Recipes That Use Sourdough Starter or Discard

Let’s be honest: most sourdough guides stop at bread. Maybe pancakes if they’re feeling generous. But if you’re feeding a starter every week (or every day), you need more ways to use it—especially at dinnertime.

This list is all about dinner recipes that actually feel like dinner. Not just snacks. Not breakfast. Full-on meals that feed you and your people.

We’re talking pizza dough, savory pies, skillet meals, and flatbreads you can top a million ways. All made better (and less wasteful) by tossing in some sourdough starter or discard.

Don’t worry—these aren’t chef-level projects. Just hearty, satisfying dinners using something you’d normally throw out. Let’s get cooking.

1. Sourdough Skillet Pizza

This one’s a weeknight hero. You don’t need a pizza stone, fancy oven, or hours of prep. Just your sourdough discard, a hot skillet, and whatever toppings you’ve got.

Why it works:
The sourdough gives the crust flavor and chew without needing a rise. The skillet crisps up the bottom like a pizza place would.

Ingredients:

• ~1 cup sourdough discard
• 1 cup flour (more if needed)
• ½ tsp salt
• ½ tsp baking powder
• 2 tbsp olive oil
• Splash of water to make a soft dough

How I make it:

1. Mix everything into a soft, kneadable dough. Let it rest 15–30 minutes.
2. Preheat oven to 450°F.
3. Press dough into an oiled cast iron skillet. Go thin for crisp, thick for chewy.
4. Add sauce, cheese, toppings.
5. Bake 12–15 minutes until bubbly and golden.

Topping Ideas:

• Classic: red sauce, mozzarella, pepperoni
• White: ricotta, garlic, spinach
• BBQ chicken or roasted veggies with goat cheese

Pro tip: Start it on the stovetop for 2 minutes before baking for extra crispiness.

2. Cheesy Sourdough Flatbreads

These flatbreads are dinner gold — quick to whip together, cheesy, customizable, and ready in a snap. Great for wraps, snacks, or serving alongside a salad.

Why it works:
Sourdough discard gives your flatbread that subtle tang and soft-yet-chewy texture. Plus, you can load them up with cheese and mix-ins.

Ingredients:

• ~1 cup sourdough discard
• 1 cup flour (plus a little extra if needed)
• ½ tsp salt
• 2–4 tbsp water or milk (to bring the dough together)
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
• Optional mix-ins: chopped herbs, garlic powder, sliced olives, chopped jalapeños

How I make it:

1. Mix discard, flour, salt, and enough water/milk to form a soft, slightly sticky dough.
2. Fold in the cheese and any mix-ins.
3. Divide into 4–6 balls and let rest 10 minutes.
4. Roll each ball into a thin disc (6–8″).
5. Heat a dry cast-iron skillet or nonstick pan over medium-high heat.
6. Cook flatbread for 1–2 minutes per side until golden and cheese is melty.

Serving Suggestions:

• Use as pizza wraps: stuff with chicken, greens, sauce.
• Serve alongside chili or soup.
• Brush with herb butter or garlic oil for a finishing touch.

Pro Tips:

• Don’t overcrowd the pan; work in batches to keep them crisp.
• For an extra-soft texture, add a teaspoon of olive oil to the dough before resting.
• These freeze well — stash them between parchment sheets and reheat on a skillet or oven.

3. Sourdough Savory Pie Crust

This pie crust is flakier, tangier, and more forgiving than traditional ones. The sourdough discard adds depth of flavor—and makes it easier to roll out without cracking.

Why it works:
Discard gives the dough extra elasticity and flavor without needing a ton of butter or fuss.

Ingredients:

• ~½ cup sourdough discard (cold is fine)
• 1¼ cups all-purpose flour
• ½ tsp salt
• 8 tbsp cold unsalted butter (cubed)
• 1–3 tbsp cold water (as needed)

How I make it:

1. In a bowl, whisk together flour and salt.
2. Cut in the cold butter until it’s in pea-sized bits.
3. Add discard and mix until dough starts to come together.
4. Add water 1 tbsp at a time just until it forms a soft but not sticky dough.
5. Flatten into a disc, wrap, and chill at least 30 minutes before rolling.

Uses:

• Quiche
• Chicken pot pie
• Veggie galette
• Tomato tart

Pro Tips:

• Roll it between parchment for easier handling.
• Prebake (blind bake) for wet fillings to avoid a soggy bottom.
• Make double and freeze one for next time—your future self will thank you.

4. Sourdough Skillet Focaccia

Crusty on the edges, soft in the middle—this sourdough skillet focaccia is perfect for soaking up sauce or serving with soup. No fancy folding or shaping. Just mix, rise, bake.

Why it works:
The discard gives it chew and flavor. The skillet gives it crisp, golden edges. It’s dinner bread without the drama.

Ingredients:

• 1 cup sourdough discard (unfed is fine)
• 2 cups all-purpose or bread flour
• ¾ tsp salt
• 1 tsp instant yeast (or skip and rise longer with just discard)
• ¾ cup warm water (adjust if needed)
• 2 tbsp olive oil (plus more for the skillet)

How I make it:

1. Mix all ingredients in a bowl (except oil). Stir until you’ve got a sticky dough.
2. Cover and let rise until doubled (1–2 hrs with yeast, longer without).
3. Oil a cast-iron skillet (10- or 12-inch). Scrape in the dough.
4. Press it out with oiled fingers. Let it rest another 30–60 minutes.
5. Dimple the top with fingers, drizzle with more oil, sprinkle herbs/flaky salt.
6. Bake at 425°F for 20–25 min, until golden and crisp on the edges.

Flavor Ideas:

• Rosemary + garlic oil
• Cherry tomatoes + basil
• Olives + chili flakes

Pro Tips:

• Don’t skip the oil—it gives that crunchy bottom.
• Want it super light? Let it rise in the fridge overnight, then bake fresh.

5. Sourdough Pasta Dough

Yes, you can use sourdough starter to make fresh pasta. The discard gives it a little extra chew and depth. It’s a low-waste win that feels kinda fancy—but honestly, it’s just flour, egg, and starter.

Why it works:
Discard acts like another wet ingredient with bonus elasticity. No special equipment needed—just a rolling pin (or wine bottle in a pinch).

Ingredients:

• 1 cup sourdough discard (unfed is fine)
• 1 cup all-purpose or semolina flour (plus more for dusting)
• 1 egg
• ½ tsp salt

How I make it:

1. Mix flour and salt in a bowl. Make a well in the center.
2. Add discard and egg to the well. Mix with a fork until shaggy.
3. Knead by hand 8–10 minutes until smooth and elastic.
4. Wrap in plastic and rest for at least 30 min (room temp or fridge overnight).
5. Roll out thin. Cut into fettuccine, tagliatelle, or squares for ravioli.
6. Boil in salted water for 2–3 minutes.

Easy Serving Ideas:

• Toss with garlic butter + herbs.
• Top with roasted veggies and parm.
• Quick tomato sauce, olives, and capers.

Pro Tips:

• Let it rest—makes rolling way easier.
• You can freeze the dough or cut noodles for later.

6. Sourdough Quesadillas or Wraps

These are fast, flexible, and perfect for weeknight dinners. Using sourdough discard in your dough gives these flatbreads a little tang and chew—way better than store-bought.

Why it works:
Discard adds flavor, and you can use the same dough for wraps, burritos, or foldable quesadillas. Plus, they’re freezer-friendly.

Ingredients (Flatbread Base):

• 1 cup sourdough discard
• 1 cup flour (more if needed)
• ½ tsp salt
• 1 tbsp olive oil
• Splash of water if too dry

How I make them:

1. Mix all ingredients into a soft, kneadable dough.
2. Let it rest 15–30 min (or fridge overnight).
3. Divide into balls and roll thin.
4. Cook in a hot dry skillet ~1–2 min per side until bubbly and golden.

Dinner Ideas:

• Quesadillas: Fill with cheese, beans, leftover chicken. Toast in skillet.
• Wraps: Stuff with roasted veggies, hummus, or cold meats.
• Breakfast-for-dinner: Scrambled eggs + cheese + salsa inside.

Make-Ahead Tip:

Cook a stack and freeze with parchment between. Reheat in a dry pan or toaster oven.

7. Sourdough Chicken Pot Pie with Discard Biscuit Topping

A cozy, comfort-food dinner with a twist: Instead of a full pie crust, top your pot pie filling with quick sourdough discard biscuits. It’s easier, faster, and still insanely good.

Why it works:
The tangy discard gives your biscuits flavor depth, and they bake up golden and fluffy right on top of the creamy filling.

Filling (use whatever you’ve got):

• Shredded chicken (or rotisserie)
• Mixed veggies (frozen is fine)
• 2 tbsp butter + 2 tbsp flour + 1 cup broth + ½ cup milk = quick gravy
• Salt, pepper, thyme

Biscuit Topping:

• 1 cup sourdough discard
• 1 cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup butter (cold)
• ¼ cup milk (or more as needed)

How I make it:

1. Sauté veggies + chicken in butter, add flour to make a roux.
2. Stir in broth + milk. Simmer until thick.
3. Pour into a baking dish.

For the biscuit topping:
4. Cut butter into dry ingredients.
5. Mix in discard + milk to form a soft dough.
6. Drop by spoonfuls over the hot filling.
7. Bake at 400°F for 25–30 min until biscuits are golden and cooked through.

Variation:

Try turkey, mushrooms, or leftover roasted veggies instead.

8. Sourdough Skillet Focaccia Pizza

This is what you make when you’re craving deep-dish pizza but don’t want to wait hours for dough to rise. Use your sourdough discard (or active starter) to make a thick, crispy-bottomed pizza in a cast-iron skillet.

Why it works:
The discard adds chew and flavor, and the skillet gives you that perfect golden crust.

Dough:

• 1 cup sourdough discard or starter
• 1 cup flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast (optional for speed)
• ½ cup warm water
• 2 tbsp olive oil (for the skillet)

Toppings:

Whatever you love. Tomato sauce, mozzarella, veggies, pepperoni, olives—go wild.

How I make it:

1. Mix all dough ingredients and let rest 1–2 hours (or more for flavor).
2. Oil a cast-iron skillet generously.
3. Press the dough into the pan, cover, and let it puff up (30–60 minutes).
4. Add sauce and toppings.
5. Bake at 450°F for 20–25 minutes until crust is crisp and cheese is melted.

Pro Tip:
Add cheese around the edge of the pan for crispy caramelized edges.

9. Sourdough Pasta Bake with Cheesy Topping

This is pure comfort food—think baked ziti meets sourdough lasagna. The magic twist? Mix sourdough discard into the cheese layer or white sauce for extra tang and richness.

Why it works:
The discard boosts flavor without overpowering, and it helps thicken creamy sauces naturally.

What you need:

• Cooked pasta (penne, rigatoni, etc.)
• 1 cup sourdough discard
• 1–2 cups marinara or meat sauce
• 1 cup ricotta or cottage cheese
• 1 egg
• 1 cup shredded mozzarella
• Grated parmesan (optional)

How I make it:

1. Mix sourdough discard with ricotta, egg, salt, and pepper.
2. In a baking dish: layer pasta, sauce, sourdough-cheese mix, more sauce, and cheese.
3. Bake at 375°F for 25–30 minutes until bubbly and golden on top.

Optional add-ins:
Spinach, browned sausage, mushrooms, roasted veggies.

10. Sourdough Crust Quiche or Savory Tart

If you’ve got discard and eggs, this is a win. The crust gets its structure and slight tang from sourdough discard—no yeast, no long rise, just easy flavor.

Why it works:
Sourdough discard makes the crust tender and flavorful, while the egg filling lets you clean out your fridge.

What you need:

For the crust:

• 1 cup flour
• ½ cup cold butter
• ½ cup sourdough discard
• Pinch of salt

For the filling:

• 3–4 eggs
• ½ cup milk or cream
• Cheese (cheddar, gruyere, feta)
• Veggies, herbs, or cooked meats

How I make it:

1. Cut cold butter into flour and salt.
2. Add discard. Mix until a dough forms. Chill if needed.
3. Roll out, press into a pie pan. Par-bake at 375°F for 10 minutes.
4. Whisk eggs, milk, and fillings. Pour into crust.
5. Bake at 375°F for 30–40 minutes until set.

Pro tip:
Make mini quiches in a muffin tin—great for meal prep or appetizers.

Simple Sourdough Discard Recipes – anchor: easy ways to use leftover starter

Sourdough Pizza and Flatbreads – anchor: dinner-worthy sourdough ideas

Savory Sourdough Snacks and Appetizers – anchor: sourdough party food

How to Care for a Sourdough Starter – anchor: keep your starter happy and active

King Arthur Baking Sourdough Recipes – sourdough crusts, savory pies

The Perfect Loaf – Sourdough Techniques – for advanced meal planning

Ready to try these dinner recipes that use sourdough starter or discard? Pick one tonight and see how easy it is to turn that extra starter into a real meal. Got your own favorite sourdough dinner idea? Drop it in the comments so we can all get inspired!