Name: Sourdough Discard Peach
Total time: 50 min
Ingredients: 1 cup (240g) sourdough discard – This can be straight from the fridge; lukewarm or cold works.; 1/2 cup (100g) granulated sugar – We’re keeping things sweet but not too sweet.; 1/4 cup (60ml) buttermilk – Adds a creamy tanginess that pairs beautifully with sourdough.; 1/2 teaspoon vanilla extract – Because who bakes without vanilla?; 1 large egg – A room-temp egg is best for smooth mixing.; 1 cup (120g) all-purpose flour – Never underestimate the power of your trusty flour bag.; 3/4 teaspoon baking powder – Helps the batter rise just enough.; 1/2 teaspoon baking soda – Balances the acidity from the sourdough and buttermilk.; 1/4 teaspoon salt – Trust me, salt makes the sweet flavors pop.; 2 fresh peaches (medium-sized, sliced) – Juicy and ripe peaches are a must. Canned works too (in a pinch).; 1 tablespoon (15g) unsalted butter, melted – For brushing over the top before baking.

Ingredients

Scale

1 cup (240g) sourdough discard – This can be straight from the fridge; lukewarm or cold works.
1/2 cup (100g) granulated sugar – We’re keeping things sweet but not too sweet.
1/4 cup (60ml) buttermilk – Adds a creamy tanginess that pairs beautifully with sourdough.
1/2 teaspoon vanilla extract – Because who bakes without vanilla?
1 large egg – A room-temp egg is best for smooth mixing.
1 cup (120g) all-purpose flour – Never underestimate the power of your trusty flour bag.
3/4 teaspoon baking powder – Helps the batter rise just enough.
1/2 teaspoon baking soda – Balances the acidity from the sourdough and buttermilk.
1/4 teaspoon salt – Trust me, salt makes the sweet flavors pop.
2 fresh peaches (medium-sized, sliced) – Juicy and ripe peaches are a must. Canned works too (in a pinch).
1 tablespoon (15g) unsalted butter, melted – For brushing over the top before baking.

Instructions

Mix the wet ingredients. Grab your bowl and whisk together the sourdough discard, sugar, buttermilk, vanilla extract, and egg. Start slow! Otherwise, sugar granules will go flying everywhere (been there, done that).
Add the dry stuff. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add this slowly to the wet mixture. Switch to your trusty spatula to fold everything together without overmixing. (Overmixing creates sad, dense results!)
Prep the peaches. Slice your peaches into thin wedges if you haven’t already. If they’re super juicy, pat them dry with a paper towel. Too much juice can make your dish soggy. Yuck.
Assemble the dish. Pour the batter into your greased baking dish. Arrange the peach slices on top in whatever pattern makes your heart happy (rustic chaos is always a vibe).
Final touches. Brush the melted butter over the peaches, then give the top a quick sprinkle of cinnamon sugar or nuts if you’re adding those extras.
Bake it up in a preheated oven at 350°F (175°C) for 35-40 minutes. Your kitchen? It’s gonna smell unreal by minute 20. You’re welcome.

Nutrition

Serving Size: 1 portion
Calories: 200-250
Sugar: 20-25g
Fat: 7-9g
Carbohydrates: 35-40g
Fiber: 2-3g
Protein: 3-4g
Cholesterol: 30-40mg

Keywords: Sourdough Discard Peach