10 sourdough discard recipes (2024)

FAQs

How much sourdough discard to use? ›

Weigh out how much discard you want to add to the recipe (no more than 200g). Divide the weight into 2. Subtract this amount of flour and water (or other liquid) from the recipe. Add the sourdough discard in place of these amounts of flour and water.

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

Sourdough discard only lasts a day or two at room temperature. As such, it is best to keep your discard in the fridge, where it will last for up to one week. Of course, you can only rely on it lasting that long if you store it correctly.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max.

Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.

When you are ready to bake, remove the discard from the fridge and let it come to room temperature. I recommend keeping sourdough discard for up to one week. If needed, mark the date on the container in your refrigerator. After one week, there is a higher chance of the discard growing bad bacteria or mold.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

How much starter to discard before feeding? ›

Remove and discard half of your sourdough starter from the jar. Feed what's left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio). You need a digital kitchen scale for this. Because we all work with different quantities of starters, this 1:1:1 feeding ratio is best understood by example.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

If you've just created your sourdough starter, wait until it's reliably rising and falling each day with signs of fermentation—some rise, bubbles, a progressive sour aroma—before storing discard in your cache.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

While you could use discard, an active fresh starter that has been recently fed will yield the best results. Only freeze a mature starter. A new starter will not have enough established lactic acid bacteria and live yeast to make it healthy enough for freezing.

1. Whisk enough cold water into the starter you are throwing out to give it the consistency of heavy cream. 2. Pour it down the drain or onto your compost pile.

So why use sourdough discard on your plants? The sourdough starter is teaming with good bacteria, yeast and microbes which your will enrich your soil and make your indoor and outdoor plants thrive. It is a living and thriving culture of bacteria and yeast. It's alive just like your plants and soil!