 There’s something so satisfying about waking up to the aroma of freshly made waffles. Crispy on the outside, soft on the inside, and bursting with delicious sourdough flavor—these Easy Sourdough Discard Waffles are an absolute game-changer! Not only are they irresistibly tasty, but they’re also a fantastic way to use up that extra sourdough discard that’s been piling up in your fridge.
I recently tried out this fabulous recipe from @thatsourdoughgal and was blown away by how perfectly golden and light they turned out. These waffles have quickly become a breakfast favorite in my house, and trust me, once you try them, they’ll be a staple in yours too! Why Sourdough Discard? If you’re a fellow sourdough enthusiast, you know that maintaining a sourdough starter means regularly discarding a portion of it. But rather than letting it go to waste, this recipe gives that discard new life by turning it into a delicious breakfast treat. Using sourdough discard not only reduces waste but also adds a subtle tangy flavor that pairs perfectly with your favorite toppings. What Makes These Waffles So Special? These waffles check all the boxes for the perfect breakfast:
That Sourdough Gal's Recipe! I followed the recipe from @thatsourdoughgal, and it was as easy as promised! If you’re curious about the details, you can find the full recipe and step-by-step instructions on her YouTube channel. Just check out the following links: Her Youtube Channel and Her Blog thatsourdoughgal.com/fast-easy-sourdough-discard-waffles/ Serving Suggestions These waffles are incredibly versatile and pair well with a variety of toppings:
A Morning Well-Spent There’s nothing quite like starting the day with a warm plate of homemade waffles and a cozy mug of coffee. I couldn’t resist snapping a picture of my breakfast because they looked so beautifully golden and inviting. It’s no wonder these waffles have become a regular weekend tradition in my house! Try It Yourself! Ready to give these sourdough discard waffles a try? Head over to @thatsourdoughgal’s Instagram for more baking inspiration and check out the link in my Waffle highlight for the full recipe video (@thewildyeastdiaries) If you make these waffles, don’t forget to share your creations and tag me—I’d love to see how yours turn out! Happy baking and enjoy every delicious bite! Stay Connected Follow me on Instagram at @thewildyeastdiaries for more sourdough adventures, tips, and recipe ideas. Let’s keep the sourdough love alive! Pin This Recipe for Later! Don’t forget to save this post on Pinterest so you can easily find it next time you have sourdough discard to use up! These waffles are too good not to make again and again. I hope you enjoy these Easy Sourdough Discard Waffles as much as I did! They’re the perfect blend of crispy, fluffy, and flavorful—everything a good waffle should be. Happy baking!
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 There’s something truly magical about harnessing nature’s invisible forces to create something as simple yet profound as a sourdough starter. Living on the shores of Smith Lake, I wanted to craft a starter that felt uniquely mine—an extension of my environment and a testament to patience, care, and the wild yeast floating in the air around me. I knew I was giving my starter the best possible foundation using my fresh well water, free of chlorine and additives. And so, "Wild Smith Lake Starter" was born. Following "The Perfect Loaf" As someone diving headfirst into sourdough, I turned to "The Perfect Loaf" for guidance. Maurizio Leo’s detailed instructions provided the roadmap I needed to embark on this adventure, and I followed them carefully, nurturing my starter into life over seven days. One key takeaway? Rye flour was a game-changer! The whole-grain rye in the early days of feeding seemed to supercharge fermentation, creating a much more active and lively culture. The Seven-Day Transformation Day 1 began with mixing whole rye flour and water into a paste, letting it sit uncovered just enough to invite the wild yeast in. The initial signs of life took a couple of days, but by Day 3, I started seeing those first tiny bubbles of fermentation. Day 4 was when things got serious—this was the first day of twice-daily feedings, discarding part of the mixture and refreshing it with a blend of rye and all-purpose flour. The rye flour seemed to bring a deep, earthy aroma and a noticeable boost in activity. By Day 5 and 6, I had a starter that was rising predictably and developing a lovely tangy scent. By Day 7, it was alive and thriving! The moment of truth came when I performed the float test—a spoonful of starter plopped into a cup of water and, to my delight, floated right on top. My wild yeast was ready to bake. First Bake Success With a mix of excitement and nervous energy, I prepared my first loaf. Using my newly cultivated starter, I mixed, stretched, and folded the dough, letting it ferment overnight. The next morning, as I pulled my golden-crusted sourdough from the oven, I felt an overwhelming sense of accomplishment. The crisp crust, the airy crumb, the unmistakable tang—it was everything I had hoped for. Reflections on the ProcessMaking a sourdough starter from scratch requires patience and commitment, but the reward is worth every moment. There’s something deeply satisfying about knowing that this living culture, cultivated in my own home on Smith Lake, will continue to evolve with each feeding and bake. For anyone considering this journey, my biggest advice is to trust the process. It can be tempting to overanalyze every bubble and sniff every stage, but wild yeast knows what it's doing. Given time, flour, and water, nature will take its course, and before you know it, you’ll have your own thriving starter ready to bring your baking to life. What’s Next? Now that my Wild Smith Lake Starter is officially active, I can’t wait to experiment with different flours, hydration levels, and fermentation techniques. Stay tuned for more bakes, recipes, and lessons learned from my sourdough journey! Have you ever made your own sourdough starter? I’d love to hear about your experience!   There’s something incredibly satisfying about baking bread from scratch—especially when it involves sourdough. I’ve been slowly diving into the world of wild yeast, and this week, I took on a new challenge: sourdough focaccia. Spoiler alert—it did not disappoint!
I followed an easy-to-use recipe from Grant Bakes (find it here), and let me tell you, this might just be my new favorite bread to bake. It’s beginner-friendly, nearly effortless, and packed with flavor. If you love hands-off recipes that still deliver bakery-quality results, this one is for you. What Makes This Focaccia So Easy? One of the things that drew me to this recipe was how simple the process is. Unlike some sourdough breads that require a long stretch-and-fold process, this dough is mostly a “set-it-and-forget-it” situation. After mixing up a few basic ingredients—flour, water, salt, olive oil, and sourdough starter—it’s all about patience. A long, slow fermentation allows the dough to develop that classic sourdough tang while giving you plenty of time to do other things (like dream about how good your kitchen will smell). The shaping process is equally effortless. Once the dough is ready, all you have to do is gently stretch it out into a well-oiled pan, dimple the top (my favorite part!), and add your toppings. I kept it simple with flaky salt and dried rosemary, but the possibilities are endless. Think garlic-infused olive oil, cherry tomatoes, caramelized onions, or even parmesan. The Bake & The ResultOnce it hit the oven, my kitchen filled with the most amazing aroma—golden, toasty, slightly tangy, and herbaceous. The final result? A beautifully crispy, golden crust with a light, airy interior. The sourdough gave it just the right amount of chew, and the olive oil kept it rich and flavorful. I’ll admit, I was a little nervous about my first focaccia attempt, but this recipe truly made the process stress-free. If you’ve been hesitant to try baking with sourdough, this is a fantastic place to start. Final Thoughts & What I’ll Try Next Now that I know how easy and delicious homemade focaccia can be, I can’t wait to experiment with different flavors and toppings. Maybe roasted garlic and thyme? Sun-dried tomatoes and feta? The possibilities are endless! And don't forget the sweet recipes like cinnamon roll! If you’re looking for an approachable sourdough recipe, I highly recommend Grant Bakes’ Easy Sourdough Focaccia here. Whether you're a seasoned sourdough baker or just starting your journey, this one is worth trying. Have you ever made focaccia before? What are your favorite toppings? Let me know—I’d love to get some inspiration for my next batch! #WildYeastDiaries #HomemadeFocaccia #SourdoughBaking #BakingAdventures Well, friends, not every bake is a win, and this time, I promised to share both the triumphs and the flops for my blog, The Wild Yeast Diaries. Here's my latest sourdough story—a salty surprise! It all started with a little oopsie involving my salt shaker. I accidentally opened the wrong side (you know, the dump it all outside), and before I realized it, way too much salt had landed in my dough. I tried to scoop out as much as I could, but as it turns out, salt is sneaky and blends in far too well! The rest of the process was smooth sailing: 20 minutes with the lid on my trusty Krustic Oval Dutch oven, then another 20 minutes with it off. The crust browned beautifully, giving me hope, but alas, the salt had already sucked all the goodness out of the loaf. Lesson learned: salt might be tiny, but its impact is mighty. Be extra careful when adding it to your dough—just a little too much, and it can overwhelm all the hard work. (oh and ignore that burned-on pizza stone - my oven needs a good cleaning after all the holiday cooking around here). Here’s to the next bake, and hopefully, a loaf that’s a little less... salty. Have you ever had a kitchen flop like this? Share your story below—I’d love to hear I’m not alone!   Do you ever stumble upon a recipe and think, This could be amazing… but it needs a little something special? That’s exactly how Audrey’s Sourdough Blueberry Loaf came to life! It all started with a craving for something fruity, tangy, and oh-so-moist. I found myself scrolling through blueberry muffin sourdough recipes, but muffins weren’t quite what I wanted. I needed a loaf — something sliceable, shareable, and just a touch more elegant. So, armed with inspiration (and a trusty jar of sourdough discard), I got to work adapting, tweaking, and tasting until this recipe was born. And let me tell you, it’s a keeper! Why a Loaf? Don’t get me wrong, muffins are adorable and portable, but there’s just something about slicing into a loaf. It’s the centerpiece of any breakfast table, perfect for slathering with butter or enjoying on its own with a cup of coffee. Plus, turning a muffin recipe into a loaf means all that fruity, tangy goodness bakes up into a golden, beautifully domed top — the kind that practically begs for a photo. The Sourdough Secret The real magic here comes from the sourdough starter. If you’ve been nurturing your starter (or even if you’ve just been staring at it, wondering what to do next), this recipe is a perfect way to use up that discard. The sourdough adds a subtle tang that makes the sweetness of the blueberries pop and gives the loaf an extra tender crumb. And don’t worry — you don’t need to be a sourdough pro for this. Even if your starter has been sitting in the fridge for a week, it’ll still work wonders here. No bubbling? No problem! The baking powder and soda do all the heavy lifting, so you’ll still get a gorgeous rise. What Makes This Loaf Special? Here’s the thing: this isn’t just a blueberry loaf. It’s loaded with cozy spices like cinnamon and nutmeg, has a touch of honey for warmth, and is crowned with those juicy blueberries pressed into the top (pro tip: scatter them like you’re decorating a cake). It’s everything you want in a breakfast, snack, or dessert, wrapped up in one. And if you’re wondering about substitutions, let me tell you: this loaf is as flexible as a yoga instructor. Don’t have sour cream? Try buttermilk. Out of blueberries? Raspberries, blackberries, or even diced peaches will work. The recipe is designed to let you get creative. A Loaf That’s All About Fun One of my favorite things about baking is the joy it brings to the kitchen. From folding in the berries to pressing the extras on top (a technique I refined after a few blueberry sinkholes), this recipe is as much about the process as it is the end result. There’s something so satisfying about pulling this beauty out of the oven, letting it cool (if you can wait that long), and slicing into that perfect crumb. So, grab your sourdough discard, a big handful of blueberries, and let’s bake something amazing. Whether you’re serving it at brunch or sneaking a slice late at night, this loaf is guaranteed to become a fast favorite. And when your family asks, Where did you find this recipe? you can just smile and say, “Oh, I adapted it from a couple of ideas… and made it my own.” Because that’s exactly what this loaf is — a little bit of inspiration, a whole lot of fun, and entirely yours.  With all the sourdough magic happening in my kitchen, I've got a mountain of discard begging to be used! Enter one of my all-time favorite bloggers, Amy Bakes Bread amybakesbread.com/ Her recipes never disappoint, and this Gingerbread Sourdough Discard Loaf is no exception—so easy and ridiculously delicious! For my first attempt, I used a traditional loaf pan. Okay, confession time: it wasn’t the prettiest loaf on the block, and I totally forgot to snap a pic before we dove in. (Oops!) But let me tell you, it was chef's kiss yummy! Then, I stumbled across these adorable mini loaf pans and thought, "Why not whip up some mini magic?" I made a loaf for each of my Peacock brothers-in-law, and I have to say, they turned out pretty darn cute (if I do say so myself). Here’s the recipe if you want to give it a try: https://amybakesbread.com/gingerbread-sourdough-discard-loaf/ Trust me, your taste buds will thank you! 🥖✨   There’s nothing quite like baking your first sourdough loaf. I was both excited and nervous, but as someone who believes in learning through trial and error, I jumped right in. I followed John Kanell’s recipe from The Preppy Kitchen and must have watched his YouTube channel a dozen times before I felt ready to give it a go. Honestly, I even propped up my iPad and played the video step by step—starting, stopping, and rewinding while working through each stage. The result? My first loaf turned out better than I expected! It wasn’t perfect, but it was pretty good, and I couldn’t have been prouder. That first slice, with its golden crust and soft interior, made all the effort worth it.  Lessons Learned
Photo Gallery: My First Loaf Here are a couple of pictures I took of my first sourdough loaf—my very own labor of love:
Your Turn
If you’re on the fence about trying your first bake, go for it! You might surprise yourself like I did. What was your first sourdough baking experience like? Share your stories in the comments—I’d love to hear about your first loaves! What’s in a name? Well, when it comes to sourdough starters, apparently quite a lot! If you’ve spent time in the sourdough world, you’ve probably noticed that naming your starter is almost a rite of passage. It might sound quirky, but trust me, it adds a whole new layer of fun and personality to baking. After all, you’re feeding it, nurturing it, and watching it grow—it’s basically your doughy little pet.  Meet My Starters When I started my sourdough journey, I decided to name my original starter Burke and its discard jar Mozzie. Later, I ordered another starter from King Arthur Baking and named it Burke, promoting my original starter to Mozzie, and the discard jar became Neal. Why these names? My husband and I were binge-watching the show White Collar at the time and fell in love with the characters. It only made sense to honor them in my baking adventures. For me, naming my starters made the process so much more personal. I felt connected to them, cheering them on when they bubbled to life and forgiving them when they seemed a little lazy (looking at you, Neal!).  Why Name Your Starter? It’s Fun! Let’s be real: baking sourdough can be a long and sometimes messy process. Giving your starter a name makes the whole experience more enjoyable and a little less intimidating. It Feels Personal Your starter isn’t just a mix of flour and water—it’s a living, breathing thing (well, kind of). Naming it gives it personality and makes it feel like part of the family. It’s a Community Tradition Naming your starter is almost like joining an unofficial sourdough club. Whether you name it after a favorite character, a pun (like “Doughbacca”), or something sentimental, it connects you to other bakers who share the same quirky joy. It Encourages Care When your starter has a name, you’re more likely to take care of it. It’s not just “discard” or “flour mix”—it’s Neal or Mozzie, and they deserve some love!  Tips for Naming Your Starter
Join the Fun! Have you named your starter? I’d love to hear its name and the story behind it! Share your starter’s name in the comments and let’s celebrate the creativity that makes sourdough baking so special. Because let’s face it—naming our starters isn’t just about bread. It’s about joy, connection, and making every bubble and rise just a little more meaningful.  So, you’ve got a sourdough starter. Congratulations! You’re now the proud parent of a bubbly, tangy, living jar of potential. It’s like having a pet, but instead of walks and squeaky toys, it just wants flour, water, and a little love. But let me tell you, maintaining a starter can be a little tricky—at first. Don’t worry; I’ve made the mistakes so you don’t have to. Here’s the fun, no-stress guide to sourdough starter care.
Sourdough Starter Basics: Feed It, Love It, Don’t Fear It! A sourdough starter is basically a jar of tiny yeast and bacteria doing their best to make your bread dreams come true. But like all living things, it has needs. If you don’t feed it regularly, it gets cranky. (Think: sour-smelling and sluggish, like me before my coffee.) Here’s the starter survival plan:
Here’s why:
Discard: It’s Not Waste, It’s an Opportunity! Ah, discard. It sounds bad, right? Like throwing away a part of your starter. But hear me out: discard is the key to a happy, manageable starter. Without it, your jar becomes a sourdough skyscraper, needing more and more flour to stay fed. Plus, discard has big potential. Here’s why discard is actually awesome:
What to Do with Discard (aka Starter’s Gift to You) Let’s turn that “waste” into taste! Save your discard in a separate container (it’ll keep in the fridge for about a week) and use it in:
Start a “discard jar” in your fridge. You’ll always have it handy for impromptu sourdough experiments. Final Thoughts: You’ve Got This! Listen, sourdough starters aren’t as intimidating as they seem. With a little routine (feed, discard, repeat) and a trusty kitchen scale, you’ll be a sourdough pro in no time. Remember, your starter doesn’t need perfection—it just needs a little care and attention. And once it’s happy and healthy, it’ll reward you with the best bread (and waffles, and crackers…) you’ve ever had. So grab your jar, dust off your scale, and get ready to make some magic happen. Sourdough is waiting for you!  When I first started my sourdough journey, I didn’t realize how attached I’d become to my starter. Meet Mozzie—yes, I named it! Naming your starter might seem silly, but it turns something intimidating into something fun and personal. Plus, it makes feeding time feel less like a chore and more like caring for a quirky little pet.
Here are a few things I wish I had known when I first started taking care of Mozzie: It’s a Commitment, Not a Chore Taking care of a starter is easier than you think. Feed it, mix it, and it’ll reward you with bubbly happiness. Starters Are Surprisingly Resilient Forgot to feed it? Left it in the fridge too long? Don’t panic! With a little TLC, starters can bounce back from most neglectful moments. Temperature Matters Mozzie gets a little sluggish when the kitchen is cold, so I’ve learned to be patient. A warm spot can help speed things up if you’re in a hurry. Discard Isn’t Waste The word “discard” makes it sound useless, but it’s anything but! I’ve used Mozzie’s discard to make pancakes, crackers, and even cookies—delicious ways to reduce waste. It’s a Mini Science Experiment Mozzie is a mix of wild yeast and bacteria, and watching it bubble and rise feels like a magic trick every time. Understanding the science makes the process even cooler. It’s Not Just for Bread Sourdough starters aren’t just for loaves. Pancakes, waffles, and muffins? Yes, please. Mozzie loves to multitask! Naming Mozzie and learning to care for it has been one of the most rewarding parts of my sourdough adventure. What’s your starter’s name? If you haven’t named it yet, give it a try—it might just make the experience even more fun! |
Audreyis a sourdough enthusiast and lake life lover who’s embracing the joys (and flops) of baking from scratch. When she’s not experimenting with wild yeast, she’s styling jewelry and sharing her adventures one loaf at a time. ArchivesCategories |
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