The Wild Crumb

Welcome back to Trash Goblin Tuesday, where we gather round our jars like little flour-dust elders and whisper the sacred words:

“Not today, waste… not today.”

This is the weekly celebration of the forgotten, the gooey, the slightly sour, the “I’ll deal with it later” magic that lives in the back of our fridge.
The starter scrap.
The almost-trash.
The goo that could have been doomed… but instead becomes glory.

Here, sourdough discard doesn’t get tossed.
It gets transformed — into snacks, into comfort, into unhinged triumph.
We scoop from the jar like gremlins rooting through treasure, and we cook like little kitchen witches who refuse to bow to expiration anxiety or carb shame.

So pull out that jar. Scrape the sides. Sniff it like you trust it even if you don’t.
Today, we honor the creature comforts of resourcefulness and carbs.
Today, we feed the goblin soul and the human body at the same time.

Take a breath. Fire up the pan.
It’s Trash Goblin Tuesday, and we are powerful in our chaos.

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Sourdough Discard Bagels

Ingredients

1 cup sourdough discard

1 cup warm water

1 tbsp sugar or honey

2 tsp instant yeast (skip if you want 8–12 hr ferment instead of a fast rise)

4 cups bread flour

2 tsp salt

Boil pot:

2 tbsp honey or brown sugar

1 tsp baking soda (optional — helps shine)

Instructions

1. Make the dough

Mix warm water, discard, sugar, and yeast (if using).
Stir in flour + salt. Knead 8–10 minutes until smooth and bouncy.

2. Rise

Cover + rise 1–2 hours (with yeast)
or 4–6 hours (no yeast, warm spot)
Dough should puff and feel alive.

3. Shape

Divide into 8 pieces.
Roll into balls, rest 10 minutes.
Poke hole in center + stretch gently.

4. Boil

Bring water to a simmer. Add honey + baking soda.
Boil bagels 30–60 seconds each side.
They should float like smug little dough buoys.

5. Bake

Place on parchment, top as you like (sesame, Everything, plain).
Bake 425°F / 220°C — 18–22 min until golden.

Let cool a bit before slicing — they set up and get that chew.

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Soft Sourdough Discard Sandwich Bread

Ingredients

1 cup sourdough discard

1 cup warm milk (or water)

2 tbsp honey or sugar

4 tbsp butter, soft (or olive oil)

1 egg (optional for richness)

4 cups all-purpose or bread flour

2 tsp instant yeast (or long-ferment note below)

1 ½ tsp salt

Instructions

1. Mix

Combine discard, milk, honey, butter, and egg.
Add flour + salt + yeast.
Mix, then knead 8–10 minutes until smooth and stretchy.

2. First rise

Cover + rise 1–2 hours (with yeast)
or 4–6 hours (no yeast, warm spot) — dough should double.

3. Shape

Press into rectangle, roll up like a cinnamon roll, seam down into greased loaf pan.
Cover + rise again 45–90 minutes until it crowns the pan.

4. Bake

Bake 350°F / 175°C — 30–35 minutes
Tent foil last 10 minutes if browning fast.

Brush warm loaf with butter if you like a softer top (I mean… why wouldn’t you).

Cool fully before slicing — it rewards patience.