Posted on 13 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.


  • 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 


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.


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Madeleines with Sourdough Discard
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13 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?

    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 🙏

  6. Incredibly tasty recipe! I made this for my wife’s game club, & I’m guessing they’re going to be a big hit because my wife loved them. She even asked me to dip them in melted chocolate, so we’ll see how that goes. I don’t own a Madeline pan, so I used the vintage cast iron muffin/torta pan (12 total) that my mother-in-law gave me years ago, & they came out perfect after 15 minutes, rotating the pan halfway thru baking. I look forward to making these again. Too bad I can’t post a picture!

  7. Glad I came across your recipe! I half’d the recipe which was easy when weighing ingredients it made 12. These are not as sweet as store bought so if you’re looking for the same you may not be as pleased or just add more sugar. I think they’re delicious! Always love finding new ways to use my discard. Thanks!

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