Quick Sourdough Discard Gingerbread Treat

When it comes to using up sourdough discard, I feel like I’ve tried everything under the sun. But there’s something special about turning that tangy leftover starter into a warm, spiced treat. I started making this gingerbread on chilly fall mornings when my usual discard pancakes felt a bit too plain.

Let me tell you – the slight tang from the discard adds an unexpected but perfect twist to classic gingerbread. It’s become my go-to recipe when I feed my starter, and the whole house fills with the smell of ginger and molasses. I usually mix everything up right after I feed my starter in the evening, which means fresh gingerbread for breakfast the next day.

If you’ve got a jar of discard taking up space in your fridge, this recipe is calling your name. It’s a cozy twist on two classics that just works – trust me, even my sourdough-skeptic friends ask for seconds.

What Kind of Molasses Should I Use?

Regular molasses is your best bet for this gingerbread recipe, and you’ll definitely want to stay away from blackstrap molasses which can be too bitter and overwhelming. Light or dark regular molasses will both work well here – light will give you a milder, sweeter flavor while dark molasses adds a deeper, more complex taste. If you’re at the store, look for bottles labeled “unsulphured molasses” or “regular molasses” rather than anything marked as blackstrap. When measuring, try spraying your measuring cup with a little cooking spray first – this helps the molasses slide right out instead of sticking to the sides.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this gingerbread recipe:

• Sourdough discard: If you don’t have sourdough discard, you can use plain yogurt or sour cream instead. The texture might be slightly different, but you’ll still get that nice tang.
• Regular molasses: You can substitute molasses with dark corn syrup mixed with a tablespoon of brown sugar, though the flavor won’t be quite as rich. Don’t use blackstrap molasses – it’s too bitter for this recipe.
• Spices: Out of individual spices? Use 3-4 teaspoons of premixed gingerbread spice blend instead. If you’re missing cloves, you can use allspice or nutmeg.
• Butter: You can swap melted butter with neutral oil like canola or coconut oil (melted). For dairy-free needs, use the same amount of melted coconut oil.
• Brown sugar: Light brown sugar works fine too. In a pinch, use white sugar mixed with a teaspoon of molasses, or coconut sugar as an alternative.
• Egg: For an egg replacement, try 1/4 cup of mashed banana or applesauce – though the texture might be slightly more dense.

Watch Out for These Mistakes While Baking

The biggest challenge when making sourdough discard gingerbread is using water that’s not hot enough – the boiling water is crucial as it helps activate the baking soda and creates the characteristic dark, rich color of traditional gingerbread. Another common mistake is using blackstrap molasses, which can make your gingerbread too bitter and overpowering – stick to regular molasses for the perfect balance of sweetness and depth. When mixing the batter, be careful not to overmix after adding the flour, as this can lead to a tough, dense cake instead of the soft, tender crumb we’re looking for. For the best texture, make sure your sourdough discard is at room temperature before mixing, and always test for doneness with a toothpick in the center – a few moist crumbs are fine, but wet batter means it needs more time in the oven.

What to Serve With Gingerbread?

This spiced gingerbread is perfect with a dollop of freshly whipped cream or a scoop of vanilla ice cream – both help balance out those warm spices and molasses flavors. A hot cup of coffee or black tea makes the perfect beverage pairing, especially on chilly afternoons. For a fruit accompaniment, try serving it with poached pears or warm spiced apples, which complement the ginger and cinnamon notes beautifully. If you’re feeling extra indulgent, drizzle each slice with a simple lemon glaze or caramel sauce for added sweetness.

Storage Instructions

Keep Fresh: This sourdough gingerbread stays moist and flavorful when kept in an airtight container at room temperature. It’ll be good for up to 5 days – if it lasts that long! I like to place a piece of parchment paper on top to maintain its moisture.

Freeze: Want to save some for later? Cut the gingerbread into portions, wrap them individually in plastic wrap, and pop them in a freezer bag. They’ll keep well for up to 3 months in the freezer. It’s so nice having a slice ready whenever the craving hits!

Thaw & Serve: When you’re ready to enjoy your frozen gingerbread, just let it thaw overnight in the fridge or for about 2 hours at room temperature. Give it a quick 10-second zap in the microwave if you want it slightly warm, then add your favorite toppings like whipped cream or a dusting of powdered sugar.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 250-280 g

Ingredients

• 2 cups plain flour
• 1 and 1/2 teaspoons baking soda
• 2 teaspoons powdered ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered cloves
• 1 teaspoon salt
• 1/2 cup melted butter (1 stick)
• 1/2 cup leftover sourdough starter
• 3/4 cup regular molasses (avoid blackstrap)
• 1/2 cup brown sugar, dark
• 2 teaspoons vanilla essence
• 1 egg
• 3/4 cup boiling water
• Whipped cream or powdered sugar (optional topping)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C).

While the oven is heating, generously grease or line a 9″ x 9″ metal baking pan using butter or parchment paper.

Avoid using a glass pan for this recipe, as metal is better for heat distribution.

Set the prepared pan aside.

Step 2: Create the Wet Ingredient Mixture

Melt the butter in a microwave-safe bowl or in a saucepan over the stovetop.

Add brown sugar to the melted butter and whisk the mixture until the sugar is fully dissolved, which should take about 1-2 minutes.

Next, stir in the molasses until combined.

Add the egg and vanilla extract, stirring to incorporate.

Finally, mix in the sourdough discard until all wet ingredients are well combined.

Step 3: Combine the Dry Ingredients

In a separate medium mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.

Ensure these dry ingredients are thoroughly mixed to evenly distribute the spices and leavening agent.

Step 4: Mix Wet and Dry Ingredients Together

Add the dry ingredient mixture to the wet ingredients.

Gently fold the two mixtures together until they are completely combined.

Be careful not to overmix; just ensure there are no streaks of flour remaining.

Step 5: Incorporate Boiling Water

Boil some water in a saucepan on the stove.

Carefully stir the boiling water into the batter, gradually pouring and mixing until the batter is smooth and all the ingredients are fully integrated.

Be cautious during this step to avoid splashes, as the water will be hot.

Step 6: Bake and Cool

Pour the prepared batter into the greased or lined baking pan.

Place the pan on the center rack of the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the baked goods comes out clean or with a few moist crumbs.

Once baked, let it cool in the pan for 15-20 minutes.

Then, carefully turn it out onto a wire rack to cool completely before slicing into pieces and serving.