What started as a week so full of activities I almost couldn’t even make anything new, turned into a week of discovering new ways to use my sourdough discard. I was feeling stressed and burnout was starting to sink in on a real level. My first thought was, ” I am never going to get something that takes 3 days to complete such as a loaf or any dough using dough-na-tella.” I knew there was no way! And if you’re anything like me, tossing out sourdough discard feels like a crime against carbs.

Enter… the world of “discard recipes”. A quick, easy, and tasty way to transform leftovers into the ultimate homemade pizza.

Credit: Facebook Group

Credit: Facebook Group

I follow a few different groups on Facebook regarding sourdough. I had seen a few times on this platform that people use their discard is some really cool and interesting ways, and I wanted to try it too!

Many other sourdough fanatics have written about using their discard and putting it to good use. It always did seem like it was going to waste to me anyway so this was a win, win.

Why Sourdough Discard Makes the Best Pizza Dough

Sourdough discard is packed with flavour, giving your pizza crust a slight tang and deep complexity that store-bought dough just can’t compare to. Plus, it crisps up beautifully while staying chewy on the inside—a true glow-up for both your sourdough game and my pizza nights…Or at least this is what I read, during my deep dive into how this was going to work.  I scoured the internet for the perfect recipe. I finally landed on Pantry Mama’s Quick Sourdough Discard Pizza Dough Recipe (found here), I chose it because it said that it was quick, and it had the highest rating with the most people rating it, and let me tell you—it did NOT disappoint. Here’s how it went down.

The Dough: Fast, Foolproof, and Full of Flavor

What I loved most about this recipe is that it’s quick—no long fermentation, no overnight waits, just mix, knead, and go! Perfect for those last-minute pizza cravings.

Ingredients You’ll Need

Dough-Na-Tella after she was kneaded for 10 mins

• Sourdough discard (the star of the show)
• All-purpose flour
• Warm water
• Honey
• Olive oil
• Salt

Mix it all together,  it was a little tacky and wet at first, so as instructed I  let it rest for 30 minutes. After 30 minutes I was to knead the dough for 10 minutes by hand until it became nice and elastic, while also being soft and silky.

Once I had my dough, I was to wait for it to double in size. But because I was in a rush and needed to get out the door to my daughter’s skating carnival, I popped it into the fridge and let it sit, covered, overnight and the next day! I was a little leary about doing this, but I was told that it would be perfectly fine! And boy were they right!

From Dough to Pizza: The Glow-Up in Action

Pizza stretched out, with added homemade tomato sauce and shaved ham

When I got home from work the next day, I popped it out of the fridge, let it roll out of the bowl and sit on the counter for 30 minutes to let the gluten relax. Then I pulled it and stretched it out with my fingers and prepped it for baking. I love a thin, crispy crust, so I stretched it out nice and even(ish), but if you prefer a thicker crust, you can go for a more rustic, hand-tossed vibe.

The beauty of pizza is that you can top it with literally anything, but here’s what I went with:

Pizza number 1 (shown to the left)

• shaved black forest ham
• pepperoni (not shown)
• pizza mozzarella
• Italian seasoning (for flavour)
• parmesan

Pizza number 2 (shown below)

• olive oil
• Italian dressing
• minced garlic and a little garlic juice
• Salt and pepper
• Mozzarella
• Parmesan

After a quick bake at 425° F for about 15 minutes, the pizza was golden, crispy, and absolutely chef’s kiss perfection.

Finished Product

Final Verdict: Is It Worth It?

100% YES. The sourdough discard gives the crust such a unique texture and flavour—it’s light, airy, and has just the right amount of chew. Plus, knowing that I used my dough-na-tella discard for something this delicious makes it even better. If you want to see for yourself check out Pantry Mama’s Quick Sourdough Discard Pizza Dough Recipe. She wont let you down, but I do recommend following her guide step by step.

Next time you find yourself staring at a jar of discard, don’t throw it out—glow it up into the best homemade pizza you’ve ever had.

Are you a sourdough discard pizza fan? Drop your favourite toppings in the comments! 🍕✨

Pre-February Break Culinary Adventure: Sourdough Bagels & Cinnamon Focaccia

Before heading off for February break, I decided to get a head start on some delicious baking. I dove into the world of sourdough and crafted two fantastic recipes: sourdough bagels (inspired by Red Currant Bakery) and a unique twist on focaccia—a cinnamon roll sourdough focaccia bread inspired by Thrilled Foodie’s “The Cast Iron Series—Cinnamon Roll Sourdough Focaccia.” Not only did I prepare these treats ahead of time, but I also embarked on a valuable learning journey that deepened my appreciation for artisan baking.

Sourdough Bagels: A Classic Reimagined

I began my sourdough adventure with bagels, following the comprehensive recipe from Red Currant Bakery. Here’s an inside look at the process—and the lessons I learned along the way:

The Process

• Mixing & Bulk Fermentation:

The dough starts with a blend of active sourdough starter, water, flour, salt, and a touch of sugar. After kneading until smooth and elastic, I allowed the dough to undergo bulk fermentation. This step lets the natural yeasts work their magic, enhancing flavour and strengthening the gluten.
Lesson Learned: Fermentation time can vary with room temperature, and a slightly extended bulk can yield a richer flavour profile(longer fermentation process= more sour flavour profiles).

• Shaping:

Post-fermentation, I divided the dough into equal portions, gently rolled each piece into a ball, and then carefully poked a hole in the center to form the classic bagel shape.
Lesson Learned: Shaping taught me the delicate balance between creating a sturdy exterior—essential for withstanding the boiling process—and maintaining a soft, airy interior.

• Final Proof:

The shaped bagels were allowed a final proof to relax and rise slightly. (approx 1 hr.)
Lesson Learned: Finding the perfect proof time is crucial; too short leaves the bagels dense, while too long can compromise their structure.

• Boiling:

Boiling in water enriched with barley malt syrup (or honey/baking soda) gelatinizes the outer starches, producing that signature chewy, glossy crust.
Lesson Learned: Timing is everything—boiling each bagel for just the right duration (about 1-2 minutes per side) makes all the difference.

• Baking:

Finally, the boiled bagels were baked to a beautiful golden brown.
Lesson Learned: Baking seals in the flavours and textures, reminding me that every step, from fermentation to baking, plays a critical role in the final product.

The Result

The sourdough bagels turned out with a robust tang and a delightfully chewy crust. Whether enjoyed plain with cream cheese, toasted with butter, or transformed into a gourmet sandwich, they brought an extra dose of comfort and quality to my pre-break preparations.

For all the detailed steps and tips, I highly recommend checking out the full recipe at Red Currant Bakery.

Next I moved on to Sourdough Focaccia Bread  (cinnamon flavour), check it out and let me know what recipes you have tried lately! 

Sourdough Cinnamon Focaccia Bread: A Sweet & Savory Experiment

Next, I explored a playful twist on focaccia, merging the warm spices of a cinnamon roll with the rustic charm of focaccia bread. Here’s the recipe that guided my process, along with the insights I gained along the way.

Ingredients for the Dough:

• 100g active sourdough starter
• 440g water
• 505g flour
• 5g salt
• 2g cinnamon
• 10g sugar

Instructions:

1. Mix & Autolyse:
   Combine all the ingredients by hand or with a dough hook until just mixed. Cover the dough and let it rest for 30 minutes to 1 hour.
   Lesson Learned: The autolyze step helps the flour fully absorb the water, making the dough more workable and enhancing the final texture.

2. Stretch and Fold:
   Perform 16 stretch and folds, turning the bowl 1/4 turn each time to build strength in the dough.
   Lesson Learned: Consistent stretch and folds develop a robust gluten network, resulting in a structured yet tender crumb.

3. Overnight Rest:
   Cover the dough and let it rest on the counter overnight.
   Lesson Learned: Allowing the dough to rest overnight deepens the flavour and offers flexibility in scheduling, proving that good things truly take time.

4. Morning Routine:

   • Drizzle 1 tbsp olive oil over the dough and perform another round of stretching and folding.
   • In a large cast iron pan, drizzle 2 tbsp olive oil, then gently fold the dough into a rectangle or envelope shape.
   • Cover and allow the dough to rise for 4 hours.
     Lesson Learned: Handling wet dough with care in a cast iron pan emphasized the importance of gentle shaping during the final rise.

Cinnamon Roll Drizzle:

• 5 tbsp melted butter
• 5 tbsp brown sugar
• 2 tsp cinnamon

Drizzle the melted butter mixture over the risen focaccia. Then, using your fingers, gently dimple or poke holes in the dough so that the drizzle seeps into every nook and cranny.

Baking & Glaze:

Preheat your oven to 450°F and bake for 23-25 minutes, or until the internal temperature reaches 200°F. For an extra touch of sweetness, prepare the glaze: ( this is where I accidentally left it in for too long and it got a little crispy on the top! But it was still tasty nonetheless.

• 2 cups powdered sugar ( I added sugar until I got the consistency I wanted) 
• 4 oz of cream cheese
• 3 to 4 tbsp milk
• 2 tbsp maple syrup
• A splash of vanilla

Drizzle the glaze generously over the warm focaccia.

Lesson Learned: Experimenting with the cinnamon drizzle and glaze demonstrated how layering flavours can transform a simple bread into an indulgent treat, balancing sourdough tang with a warm, sweet finish.

Lessons Learned on My Sourdough Journey

Preparing these recipes before my February break was not just about having delicious food on hand—it was also an opportunity to learn and grow as a baker. Here are some key takeaways from my experience:

• Patience is Key:
  Both recipes underscored the importance of time—from fermentation to resting. I learned that allowing the dough to develop at its own pace results in superior flavour and texture.

• Embracing the Unexpected:
  Sourdough is as much art as it is science. Variations in temperature or humidity can influence the dough, teaching me to adapt and experiment with confidence.

• Technique Matters:
  The precision required in each step—whether it’s stretching and folding or boiling—reinforced how crucial the technique is in this type of baking.

• Flavour Experimentation:
  The cinnamon focaccia was a delightful exploration in balancing sweet and savory. It taught me how thoughtful flavor layering can elevate a recipe from ordinary to extraordinary.

Taking these steps before my February break turned out to be one of my most creatively fulfilling experiences. I hope these recipes and the lessons I learned inspire you to explore your own culinary adventures.

Happy baking, and enjoy every delicious bite!

Feel free to leave your comments below—I’d love to hear about your sourdough adventures and any lessons you’ve learned along the way!

If at first you don’t succeed…bake, bake again!

My first attempt at sourdough sandwich bread was, well, a learning experience. The flavour was there, but the texture and rise weren’t quite what I was hoping for. Instead of a soft, structured loaf perfect for slicing, I ended up with something a little denser and more rustic (to say the least) than I intended. Lets just say I threw It our and intended to learn from that “dough-saster”.

Determined to get it right, I went back to the drawing board—or rather, back to Instagram—and found an incredible tutorial from Muscle Mommas Sourdough. Her recipe was simple yet complex, with just enough technique to elevate my bread without making it intimidating. And let me tell you, this time around, the results were chef’s kiss perfection.

Learning from My Mistakes

1. Stronger Starter = Better Rise

In my first attempt, my starter (ahem, Dough-na-tella) wasn’t quite at peak strength. While she was bubbly, she wasn’t as active as she could have been. This time, I made sure she was well-fed and doubling consistently before baking day. That alone made a world of difference in the final texture.

2. Nailed the Kneading

The first time, I underestimated how much kneading was needed. I now realize that a sandwich loaf benefits from a bit more structure. Following Muscle Mommas Sourdough’s method, I gave the dough a solid mix, let it rest, then did a series of stretch-and-folds. This improved gluten development and gave my bread a much lighter crumb.

3. Patience with Proofing

The biggest culprit in my first loaf? Over doing  the bulk fermentation. I let my dough over proof leading to a dense loaf. This time, I let it ferment at room temperature until it was puffy and almost doubled before shaping. I also extended the final proof, ensuring the dough was airy before baking.

4. Proper Shaping for Structure

Another issue I had before was a loaf that spread out rather than up. I paid close attention to shaping this time, making sure to create surface tension so the loaf held its form in the pan.  I also poked some air holes into the loaf to prevent holes. No one likes holes in their sandwiches. This small tweak gave me a more even and lofty rise.

5. Perfect Bake for a Soft Crust

I adjusted my oven temp and used steam for the first half of the bake to keep the crust soft. Muscle Mommas Sourdough recommended a slightly lower baking temperature, which worked wonders for getting that perfect sandwich texture.

6. Learning Visually with a Video

One of the biggest game-changers for me was using a full video tutorial instead of just reading a blog post. Seeing exactly what the dough should look like at each stage helped me understand the process more deeply. This type of hands-on, visual learning is where I excel best, and it allowed me to confidently execute the recipe with much better results.

The Final Verdict

I’m happy to report that this second attempt was a complete success! The bread had the perfect balance of softness and structure, making it ideal for slicing. It was light, airy, and had that slight tang of sourdough goodness—exactly what I was aiming for.

To see my full process (and maybe a few moments of baking-induced panic), check out my vlog posted above, where I document the entire journey.

Have you ever had to troubleshoot a sourdough fail? Let me know in the comments—I’d love to hear your experiences and tips!

Happy baking! 🍞✨

Baking with sourdough is a journey—sometimes a glorious one, sometimes a humbling one. This past week, I embarked on an adventure to make a loaf of soft and fluffy sourdough sandwich bread, following a well-reviewed recipe from The Clever Carrot. However, what I ended up with was an over-proofed, sticky mess that had lost all structure. This is my tale of sourdough failure, and what I learned from it.

My Learning Style Epiphany

Apparently I enjoy learning via Video rather than critically reading (which is ironic considering I am a reading and writing specialist and consultant). Learning from a website isn’t my favourite way to learn—I’m more of a visual learner. I think my mistake with this recipe stemmed from having to read it critically while constantly scrolling back and forth. Although the format was clear and concise, with a variety of helpful pictures and even a video on shaping the dough, the lack of a full start-to-finish video may have been the final nail in the coffin for my sourdough sandwich bread. Once it was over-proofed, it was game over for Dough-na-tella and I. (insert sad face) Next week I am going to try and follow along with musclemommasourdough on Instagram. She has a full video and detailed ingredients in the caption.

The Plan: Foolproof Sandwich Bread

The recipe seemed straightforward: mix, knead, proof, and bake. I’ve made artisan-style sourdough before, but sandwich bread is a different beast—it requires just the right balance of fermentation and structure to get that perfect soft, airy crumb. The sandwich bread I have baked in the past has always had yeast in it as its leavening ingredient so the process of the bulk fermentation is quite frankly tripping me up a little bit as I journey through this process.

I followed the instructions carefully, measuring everything precisely. My starter, Dough-na-tella, was lively and bubbly, so I had high hopes. The dough came together beautifully, and I set it to proof in my oven with the light on—a trick I often use to create a warm environment for fermentation due to my kitchen being very cold when I’m not cooking in it.

The Mistake: Overproofing Disaster

Here’s where things went south. I underestimated just how quickly the dough would rise in that warm environment. I left it for too long, and by the time I checked, it was over-proofed. The recipe stated that I should be able to leave the dough without doing any stretch and folds for 10-12 hrs at room temperature. Mine was left in the oven overnight which ended up being 12 hours.  In the morning, the dough had expanded beyond its limit, becoming weak and sticky. It no longer had the elasticity needed to hold its shape, and there was no saving it (but I tried anyway because I can be stubborn, and what I have read about over proofing is you can make focaccia bread instead, however, no one in my house eats that type of bread) So off I went, trying to salvage what was left of both my sanity and the two sandwich loaves in front of me.

In a last-ditch effort, I tried shaping it anyway, hoping the bake would work some magic. But when I put it in the oven, it deflated like a popped balloon, leaving me with a dense, gummy loaf—not the fluffy sandwich bread I had envisioned. It also had an overly tangy sourdough taste that I wasn’t prepared for, my previous loaf didn’t have the same flavour.

The Overproofed Dough-na-tella

The Lessons Learned

1. Watch the proofing time like a hawk. Warm environments speed up fermentation significantly. Next time, I’ll either proof at room temperature or check on it more frequently.
2. Know the signs of overproofing. If the dough is extremely slack, sticky, and unable to hold its shape, it’s gone too far.
3. Sourdough is a teacher, not a tyrant. Every failed bake is an opportunity to learn and improve.
4. Try and Find Recipes that have FULL videos. Understanding how best I absorb information like this is half the battle with me, even growing up I have never fully understood it. All I know is I learn by doing and by seeing!

Moving Forward I will most likely be trying this recipe again in a few weeks, with some tweaks and with a more cautious approach to proofing. I also plan to experiment with cold-proofing in the fridge to develop flavour while controlling the rise.

Even though this loaf was a failure, the experience wasn’t. Baking, like any skill, requires patience, trial and error, and a willingness to embrace the flops. So, here’s to the next bake—may it rise to the occasion!

Have you ever had a sourdough failure? Share your experiences in the comments—I’d love to hear how you recovered!