Sourdough Discard Cast Iron Skillet Bread (Easy & Quick)

 

There are many ways to use sourdough discard, and this, by far, is one of my favorite and the absolute easiest!  A light and fluffy flatbread, this recipe is easy to pull together and have on the table in less than 20 minutes.  

Not only is this a fantastic way to use up sourdough discard, it's also a great last-minute recipe that can be made when you forgot to make bread or decide last minute that bread would go great with your meal.  Just found out you have company coming over?  Grab your sourdough and whip this up.  

It's not necessary to have a newly fed sourdough starter or even a room temp one, making this the perfect quick bread.  Because the lightly crispy crust will soften over time, it is best to eat this immediately.  The smell alone will encourage this to happen.

This bread dough is easily doubled, just use a larger (12-inch) cast iron pan.  Once you've made this, you will see why you will want to make a larger amount.  If you double the recipe, pour the mixture into the center of the hot pan and work quickly with a spatula to spread it out in the pan, so that the bottom gets cooked evenly.  Bake in the oven a couple extra minutes, keeping an eye on it.

Sourdough Discard Bread FAQ:

What is sourdough discard?

This is the portion of sourdough that is usually removed prior to feeding your sourdough.  It's typically not as active as the sourdough starter because it hasn't been recently fed.

What if I don't have any discard?

Replace it with active or inactive sourdough starter.

What if I only have a larger cast iron pan?

I think you would be fine using a larger pan.  You can do one of two things:

1. Double the recipe and make a larger bread.  You will have to spread it out quickly with a spatula so that the bottom gets cooked evenly, or

2. Follow this recipe with the amount for a 10-inch flatbread and instead pour the sourdough mixture into the center of the larger hot pan.  Working quickly, spread it out with a spatula to roughly a 10-inch circle.

What if I don't have a cast iron pan?

Use an oven-safe pan.  I don't know that the bottom will get as crispy with a different pan, but the bread would cook up just fine.

Can I make this oil-free?

You cannot.  The oil not only keeps this bread from sticking to the skillet, but also gives it the crispy crust.  You could possibly cut the oil amount in half, although I have not tried this.

About The Ingredients:

Sourdough Discard - see explanation above

Baking Soda - This is the leavening agent because sourdough discard isn't very active on its own, having not been fed recently.

**A note about whisking the baking soda into the sourdough discard.  In order to ensure you don't have a lump of baking soda in the bread, make sure your baking soda is completely powdered or, better yet, sift it in if you can.  Sourdough starter is VERY stretchy and thick, so this is the best way to make sure the baking soda gets fully incorporated.**

Salt - you can use less if you prefer.  This is simply for flavor.  If you would like to sprinkle a coarse salt over the top along with the herbs, reduce the salt in the recipe by half so the bread doesn't get overly salty.

Herbs/Herb Blend - Use any herb or herb blend that you like!  You can use fresh or dried herbs.  Some good options include Italian herb blend, basil, rosemary, or Herbes de Provence.  I also like to use a little bit of garlic powder with my herb blend, but you certainly don't have to.  Alternatively, or in addition to herbs, you can sprinkle the top with parmesan or another cheese or chopped nuts.

Oil/Butter - Use an oil (such as avocado) which will stand up to the higher heat, but you can also use butter for flavor.  If you want to incorporate butter, use 1 teaspoon oil and 1 teaspoon butter.

How To Make This Skillet Bread:

• This bread is SO EASY!  
• Heat oven to 375 degrees Fahrenheit.
• Once the oven has come to temperature, set a 10-inch cast iron skillet on the stovetop over medium-high heat.
• In a medium bowl, whisk together the sourdough, baking soda, and salt (see note above).  Set aside.
  
  
  
• Add the oil or oil & butter to the hot skillet.  Swirl in the pan.
  
  
  
• Using a spatula, pour the sourdough mixture into the center of the hot skillet.  The mixture will be very sticky but once in the skillet, it will be easy to drag to the edges with the spatula.  
  
  
  
• Sprinkle the top of the dough with any of the optional ingredients.
  
  
  
• Cook for 3 minutes, or until there is a lightly browned crust on the bottom of the bread.
• Carefully and with potholders (it's hot!) transfer skillet to the oven and bake 5-8 minutes, until the top is springy and no longer doughy.
• Drizzle with melted butter if desired.

printable recipe here

Sourdough Discard Cast Iron Skillet Bread

makes one 10-inch sourdough flatbread

2 teaspoons oil (or oil & butter blend)

1 cup sourdough discard/starter

1/2 teaspoon baking soda (see note above)

1/2 teaspoon salt

1 teaspoon dried herbs -or- 1 Tablespoon chopped fresh herbs -or- 1-2 Tablespoons parmesan or other cheese -or- 1-2 Tablespoons chopped nuts -or- a combination of any of these (optional)

1-2 Tablespoons melted butter (optional)

1. Preheat oven to 375 degrees Fahrenheit.
2. Heat a 10-inch cast iron skillet over medium-high heat on the stovetop.  
3. In a medium bowl, whisk together the sourdough discard, baking soda (see note above) and salt.  Whisk well.  Set aside.
4. Add oil or butter/oil mixture to the hot skillet and swirl once fully melted.  
5. Pour the sourdough mixture into the center of the hot skillet and, using a spatula, pull to the edges.  Set timer for 3 minutes.  Sprinkle the top of the bread with herbs, cheese, nuts, etc.
6. Transfer the skillet to the preheated oven and bake 5-8 minutes, or until bread is lightly puffed, springy & golden and the top is no longer doughy.
7. Remove from the oven.  Drizzle with melted butter if desired.
8. Eat immediately.

Pin it for later: