This is the quickest recipe in my kitchen — it comes together in under 10 minutes. It sits somewhere between a flatbread and a savoury pancake, and honestly that’s exactly what makes it so useful.

It was born out of a desperate moment when I needed a quick bread to go with a stew. Don’t expect miracles, but do expect something genuinely good enough to save the recipe.

There are no fixed measurements here because it all depends on how much sourdough discard you have. The magic is in the ratio — and a little baking powder.

Sourdough Quick Bread

This is the quickest recipe in my kitchen — it comes together in under 10 minutes. It sits somewhere between a flatbread and a savoury pancake, and honestly that's exactly what makes it so useful.

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Cook Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• Sourdough discard
• White flour — equal amount to your discard
• Water — enough to reach pancake batter consistency
• Salt — to taste
• ¼ tsp baking powder per pancake
• Black pepper and chilli — optional, or any seasoning you prefer
• Oil or butter for frying (skip for a dryer flatbread)

Method

 

1. Measure your sourdough discard and add an equal amount of white flour to a bowl.
2. Add salt and water gradually, mixing until you reach a smooth pancake batter consistency — not too thick, not too runny.
3. Add ¼ teaspoon of baking powder per pancake you plan to make. Mix gently until just combined.
4. Season with black pepper, chilli, or any spices you like.
5. Heat a pan over medium heat. For a softer, pancake-style result add a little oil or butter. For a drier, flatbread-style result use a dry pan.
6. Pour the batter in and fry on both sides until golden, just as you would a pancake.
7. Serve immediately — especially good alongside soups and stews.

Notes

You could pour the discard straight into the pan without adding flour or baking powder, but I find the result too sour for my taste. The flour balances it out perfectly.