Sourdough Discard Popovers Recipe

I love to experiment with new recipes for my bread blog, BreadbytheHour.com. On a regular basis, I switch between savory breads, sweet breads, and sourdough breads.

To keep up with my sourdough recipes, I keep an active and fed sourdough starter on my counter. Every morning I feed it 40 grams of whole wheat flour and 40 grams of water and stir it together to make magic.

But sometimes I can’t make enough bread to use up my starter. As much as I love bread, I can only eat so much of eat before I feel gross.

I hate wasting good flour, so I also play around with different recipes that use sourdough starter without actually being bread. One of my favorite go-to recipes for using sourdough discard is sourdough discard popovers. Here’s the recipe so you can make it yourself.

Sourdough discard popovers taste a lot like French toast and they are absolutely divine with maple syrup. But if you want to switch things up, you can also try them with a smear of jam or a sprinkling of cinnamon sugar with butter.

Sourdough popovers taste best the day you make them, but you can make them a day in advance and they’ll reheat up nicely if you are in a rush for work or school.

They don’t last much longer than three days at room temperature, however, so try to eat them fast. Not that it’s hard – they’re so yummy that they’ll be gone quickly.

Let Me Know When You Try It!

I love love love this recipe. But do you know what I also love? Your comments! Seriously, it makes my day to hear that you tried a recipe I shared and that you enjoyed it. Feel free to share your experience in the comments below, or snap a picture and tag me #Jennibeemine on Instagram.