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Sourdough Discard

Six Sourdough Discard Cookies to Make This Christmas

We’ve gathered our favorite six of sourdough discard cookies cookies that are perfect for winter and Christmas. It’s time to warm up your ovens!

Recipe Index | Ferment | Sourdough Discard

Six Sourdough Discard Cookies to Make This Christmas

We’ve gathered our favorite six of sourdough discard cookies cookies that are perfect for winter and Christmas. It’s time to warm up your ovens!

Sourdough Discard Cookies: Perfect for Christmas

From the classic charm of sugar cookies to the cozy richness of gingerbread cookies, the indulgent twist of s’mores cookies, the timeless favorite Chocolate Chip Cookies, to the nutty goodness of Peanut Butter Cookies, we’ve got your holiday baking covered with the best sourdough discard cookies.

These recipes are perfect for using up that extra sourdough discard, adding a unique depth of flavor to your festive sweets. So, grab your apron, and turn that sourdough discard into some unforgettable Christmas cookie magic!

pinterest pin with pictures of cookies and a text overlay that reads six sourdough discard cookies to make this Christmas

Sourdough Brown Butter Sugar Cookies With Cinnamon

Santa will love these Sourdough Brown Butter Sugar Cookies! These sourdough sugar cookies with a hint of cinnamon have the perfect blend of warmth & sweetness.

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A close-up view of golden-brown s'mores cookies filled with melted chocolate chips, toasted marshmallow swirls, and crunchy graham cracker pieces on a parchment-lined surface.

Sourdough S’mores Cookies with Marshmallows and Brown Butter

S’mores are a beloved campfire treat, but Sourdough S’mores Cookies with Marshmallows and Brown Butter offer a delightful twist on the classic campfire snack. 

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Sourdough Fermented Gingerbread Cookies

Sourdough fermented gingerbread cookies are a delicious and unique twist on the classic Christmas cookie. These soft, melt-in-your-mouth sourdough gingerbread cookies are spiced with ginger, cinnamon, and nutmeg for the perfect flavor. Leave them plain or decorate them with icing and powdered sugar.

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Sourdough Miso Chocolate Chip Cookies with Brown Butter

These sourdough miso chocolate chip cookies are made with homemade miso, dark chocolate, milk chocolate and brown butter for the most fantastic flavor.

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Soft and Chewy Sourdough Peanut Butter Cookies

My soft, chewy sourdough peanut butter cookies are perfect for any occasion. Freeze the cookie dough and bake some peanut butter sourdough cookies whenever!

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Sourdough Chocolate Chip Cookies with Pumpkin and Pecans

The absolute best sourdough pumpkin cookies! These sourdough chocolate chip cookies are made with roasted pumpkin, pecans, and brown butter for the most fantastic texture and flavor.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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probiotic pickled garlic 🧄 

People always wonder probiotic pickled garlic 🧄 

People always wonder why I add water to my sauerkraut recipes. While the main reason is recipe standardization to account for seasonal and regional variations in cabbage water density, the more simple answer is that extra brine is better than too little! I especially love love love using extra sauerkraut brine to create more medicinal, probiotic foods. Like this probiotic pickled garlic!

Heirloom culturing, the technique used in this recipe, is my favorite way to use left over fermented vegetable brine. It’s kinda like fridge pickling, but with more microbes. 

Get my probiotic pickled garlic recipe from our recipe index, linked in my profile. You can also learn this technique in our Fermented Foods Semester online course! #garlic
This earthy, tart, and naturally effervescent booc This earthy, tart, and naturally effervescent booch is rich in probiotics and health benefits. So you should make some to share with friends and family around the table next week! 🫧✨🥂 It’s extra fizzy too, thanks to the high levels of the FODMAP fructan in beet juice. The microbes metabolize the fructans to make the bubbles, so fermented beet juice kombucha is much lower in FODMAPs than plain beet juice! You can try the recipe by visiting the recipe index linked in my bio. #kombucha
Yes, they smell like farts. YES you should still m Yes, they smell like farts. YES you should still make them, because the fart smell is a really good indicator that the microbes are making the beneficial compounds in the Brussels sprouts more bioavailable. ✨🫧 Get the recipe on my website https://cultured.guru
is this rage bait? 🤠 #kombucha is this rage bait? 🤠 #kombucha
I decided to try using my sourdough discard with t I decided to try using my sourdough discard with this packaged brownie mix and left over s’mores stuff from our latest camping trip! Sourdough starter makes brownies a little more cake-like, so I had to up the fats in the recipe a bit to keep them moist and used a combo of brown butter and oil. Get the recipe for these moist cakey sourdough s’mores brownies on my website, and let me know if you try it! My recipe index is linked in my bio. https://cultured.guru/blog/brown-butter-sourdough-smores-brownies-from-box-mix
Fermented garlic honey, and I make mine as an oxym Fermented garlic honey, and I make mine as an oxymel 🍯✨🫧🧄 the recipe is on my website! https://cultured.guru Many historical texts mention the use of both garlic and honey in traditional medicine. Still, none explicitly describe the modern method of combining only these two ingredients and leaving them to ferment. In all my readings on fermentation history, I’ve never come across any historical descriptions of fermented garlic honey, made with only garlic and honey. However, I did come across many accounts of over 1,200 types of oxymel in Ancient Greece and Persia, many of which include garlic.The ancient Greeks and Persians used oxymels to extract and preserve potent herbs, including garlic. Oxymel is an ancient preparation, and Hippocrates wrote records about its benefits around 400 B.C.E. in On Regimen in Acute Diseases. The thing to note here is that oxymel uses a combination of honey and raw vinegar. When we make fermented garlic honey as an oxymel, the pH starts at a safe acidity and remains at a safe acidity (below 4.6). This is because the microbes in raw vinegar (or raw kombucha) ensure the honey is metabolized into more acids. These microbes “eat” sugars similarly to the way they do when making kombucha, wild mead, and vinegar. When we add raw vinegar or raw kombucha to a garlic honey oxymel, we are guaranteeing the presence of many acid-producing microbes that keep the mixture acidic and safe. PSA: I’m not saying that your garlic honey made without raw vinegar is destined to have botulism. But I am saying without raw vinegar/kombucha it is a concern, and it can happen. I am saying that I’m not comfortable making it without raw vinegar/kombucha. I have compiled all my thoughts on garlic honey and botulism in the blog post, linked in my bio! You can also type “cultured.guru” right into your web browser and the recipe blog is on my homepage. #garlic #honey
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