Posted on 11 Comments

Madeleines with Sourdough Discard

I baked madeleines many times when I attended pastry school. But I never thought that adding sourdough discard not only helps with its utilization, but also adds extra moisture and softness to your French delicious treats.

I promise, you’ll love it.

Ingredients 

  • 2 large egg 
  • 2 egg yolks 
  • 100g sugar
  • 100g sourdough discard
  • 10g vanilla extract 
  • 2g salt
  • 40g whole wheat flour
  • 100g all purpose flour
  • 8g baking powder
  • 120g melted butter 

Directions

Night before 

  • Whisk together eggs, yolks and sugar until light foam.
  • Add sourdough discard and vanilla, mix until well incorporated.
  • In a separate bowl mix together salt, flour and baking powder.
  • Add dry ingredients to an egg mixture.
  • Mix well.
  • Pour all melted butter, whisk together until nice and smooth dough. 
  • Cover and transfer to a refrigerator for 12-14 hours.

Next day 

  • Preheat the oven to 400F.
  • Dust the molds with flour.
  • Fill each madeleine mold to about 3/4 (I used a tablespoon dipped in the water for easier batter transition into molds)
  • Bake 13-15 minutes unit golden edges.

Enjoy!

Summary
recipe image
Recipe Name
Madeleines with Sourdough Discard
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
31star1star1stargraygray Based on 13 Review(s)

11 thoughts on “Madeleines with Sourdough Discard

  1. Thanks again dear, for your availability. You are a very special and generous person. May God always bless you. little kisses.

    1. My dear Maria! Thank you so much 💖

  2. Hi, Should the batter be brought to room temp before baking?

    1. No, it has to be cold.

    2. Hi Natasha, made mini flower shaped instead of the usual madeleines shaped. The recipe was so easy to follow. Tasted yummy. Thank you for sharing your recipe.

      1. Thank you 🙏

  3. […] I made these madeleines with my sourdough discard, using Natasha’s Baking recipe. […]

  4. Hi Natasha,
    Love many of your recipes! Thanks for sharing them!
    I don’t have a madeleine mold at hand, do you think this batter can be baked in some other shape? What would it be your suggestion? I was thinking maybe a sheet pan and bake them as a cookie shape, would the batter be firm enough?
    Thanks!

    1. Maria, hi!
      You can bake them in a small cupcake tins 🙏

  5. Wow!! These turned out amazing!! So tender and soft. It was hard to stop at one. The best I’ve ever had/ made. Thank you so much!! I’m hooked to your website and I’m planning to try other recipes as well.

    1. Thank you so much 🙏

Leave a Reply

Your email address will not be published. Required fields are marked *