Question 1

Can I use sourdough discard or active sourdough starter in peach cobbler?

Accepted Answer

Yes, I’ve made this cobbler so you can use either sourdough discard or active sourdough starter. Use ⅓ cup (89 grams) in the batter. There’s no long fermentation required for this recipe.

Question 2

Can I make sourdough peach cobbler with frozen or canned peaches?

Accepted Answer

Yes, I’ve made this cobbler with fresh, frozen, and canned peaches with good results. Thaw frozen peaches before making the filling. If using canned peaches, drain the syrup first. I like to save the syrup for another recipe or use it to make simple syrup.

Question 3

Why are my cobbler dumplings thin?

Accepted Answer

The size of your baking dish makes a difference. I use a 9×13-inch baking dish for thinner dumplings. If you prefer thicker, softer dumplings, I’ve found that an 8×12-inch dish gives the batter more height as it bakes.

Question 4

How do I know when sourdough peach cobbler is done?

Accepted Answer

Bake the cobbler at 375°F (190°C) for 30–35 minutes. Look for golden-brown dumplings with the peach filling bubbling around the edges. Let the cobbler rest for 10–15 minutes after baking so the filling can thicken slightly before serving.

Question 5

Does sourdough peach cobbler need to be refrigerated?

Accepted Answer

Yes, store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave, or warm the baking dish in a 300°F oven until heated through.

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