Simple Sourdough Discard

Introduction

Sourdough baking has surged in popularity over the last few years, and for a good reason. Its unique fermentation process gives bread that enticing tang, a beautifully airy crumb, and a delightfully crispy crust. But if you’ve dipped your toes (or your dough) into the sourdough world, you’ve likely wondered what to do with all that extra discard that accumulates when you feed your starter. After all, it feels like such a waste to throw it out, doesn’t it?

If this dilemma sounds familiar, you’ve come to the right place. We’ll explore everything there is to know about simple sourdough discard: what it is, why it matters, how to store it, and most importantly how to use it in quick and delicious recipes. By the end of this article, you’ll have an arsenal of scrumptious dishes you can whip up whenever your discard jar runneth over.

The Magic Behind Sourdough

Bread made with sourdough starter has a special place in the hearts of home bakers. But what makes it so magical?

What Is Sourdough Starter?

A sourdough starter is essentially a living colony of wild yeast and bacteria that you can cultivate using only flour and water. Over time, these microorganisms feed on the sugars in the flour, releasing carbon dioxide and creating that signature tang. The byproduct of the starter’s growth also called the discard is the portion you remove before feeding your starter with fresh flour and water. This is done to maintain a balance in the acidity and keep the starter healthy.

Not sure if your starter is ready to use? Learn how to perform a sourdough float test to check if it’s active enough for baking.

Why Discard Is Important

That portion of starter you remove may seem like it’s being thrown away for no reason, but there’s a method to the madness. Removing some of the starter before feeding ensures it doesn’t become overly large, excessively sour, or unmanageable. It keeps the yeast content consistent, which in turn keeps your breads reliably delightful. However, once you realize that sourdough discard still has plenty of active microorganisms, you’ll want to save it for creative, tasty uses rather than tossing it out.

Basic Tools Needed

Making good use of your sourdough discard doesn’t require a fancy lab setup or pricy gadgets. In fact, you probably already have most of the tools you need right in your kitchen.

Kitchen Essentials

• Mixing Bowls: Choose glass or stainless steel. You’ll be mixing wet and dry ingredients together for recipes like pancakes, crackers, brownies, or biscuits.
• Measuring Cups and Spoons: Accuracy is your friend when you’re baking.
• Whisk and Spatula: A whisk helps incorporate air, while a rubber spatula is invaluable for scraping every bit of batter or dough from the bowl.

Storage Solutions

• Glass Jars: For both your starter and your discard, a glass jar with a loose-fitting lid is ideal. It lets the starter breathe while keeping other contaminants out.
• Airtight Containers: When you have leftover discard you’re not using right away, an airtight container in the fridge will keep it fresh.

Gathering and Storing Your Discard

Before we jump into actual recipes, let’s talk about how to store your sourdough discard so you have it ready to go whenever inspiration (or hunger) strikes.

How to Collect Discard

Collecting sourdough discard is simple: each time you feed your starter, remove the required portion (often half of your starter) before adding new flour and water. That removed portion is your discard.

Timing and Frequency

Most home bakers feed their starter once or twice a day, depending on how often they bake. That means you could end up with a fair amount of discard. The good news? It stores nicely, and you can even combine discard from multiple feedings to use in one recipe.

Short-Term vs. Long-Term Storage

• Short-Term: If you know you’ll use the discard within a day or two, simply pop it in a bowl, cover it, and leave it on the counter. This is best if you want the flavors to develop or if you’re using it soon.
• Long-Term: If you’re not planning to use your discard right away, seal it in an airtight container and keep it in the fridge. It can stay fresh for up to a week. If you still can’t use it all, freeze it in portioned-out containers or freezer bags, which you can thaw later for easy recipe additions.

Quick Tips for Freshness

• Label Everything: Write the date on your container so you know how long it’s been around.
• Smell Test: While sourdough does have a tangy aroma, it should never smell foul or overly sharp.
• Consider Acidity: The longer your discard sits, the more acidic (sour) it may become. Adjust your recipes accordingly if you prefer a milder flavor.

Simple Sourdough Discard Recipes

Now, let’s dive into the fun part cooking and baking! Here are several tried-and-true recipes that will make use of your discard and delight your taste buds.

Sourdough Pancakes

Pancakes are a classic way to use up extra sourdough discard. They’re fluffy with just a hint of tanginess.

Looking for a more detailed recipe? Check out our simple discard pancakes recipe or try our banana sourdough pancakes for a fruity twist!

1. Ingredients:
   • 1 cup sourdough discard
   • 1 cup all-purpose flour
   • 1 cup milk (or non-dairy alternative)
   • 1 egg
   • 1 tablespoon sugar
   • 1 teaspoon baking powder
   • ½ teaspoon baking soda
   • Pinch of salt
2. Method:
   • In a mixing bowl, whisk together the sourdough discard, flour, and milk until well combined.
   • Add the egg, sugar, baking powder, baking soda, and salt. Stir just until the batter is smooth.
   • Let it rest for about 10 minutes to let the batter slightly thicken.
   • Heat a lightly oiled pan over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
3. Why You’ll Love Them:
   • Quick to whip up
   • Perfect for a lazy Sunday brunch
   • Slightly tangy flavor that pairs beautifully with syrup or fresh fruit

For plant-based alternatives, our vegan sourdough pancakes are just as delicious!

Sourdough Crackers

If you crave a crunchy snack that doesn’t come from a store-bought box, sourdough crackers are a must-try. Plus, they’re a low-effort recipe that tastes incredibly gourmet.

1. Ingredients:
   • 1 cup sourdough discard
   • 1 cup all-purpose flour (plus extra for dusting)
   • 3 tablespoons olive oil
   • 1 teaspoon salt
   • Herbs and spices (optional)
2. Method:
   • Combine the discard, flour, oil, and salt in a bowl. Mix until it forms a smooth dough.
   • Wrap the dough in plastic and refrigerate for 30 minutes to make rolling easier.
   • Roll out the dough on a floured surface as thin as possible (the thinner, the crunchier).
   • Use a pizza cutter or knife to cut into squares.
   • Place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15–20 minutes, or until golden brown.
3. Why You’ll Love Them:
   • Easy to customize with different herbs, spices, and toppings
   • Perfect for cheese boards or as a standalone snack
   • A great way to avoid food waste

Flavor Variations

• Cheesy Garlic: Add a sprinkle of shredded cheddar and a dash of garlic powder on top before baking.
• Rosemary and Sea Salt: Knead fresh rosemary into the dough and top with flaky sea salt.

Sourdough Brownies

Rich, decadent, and oh-so-chocolaty brownies made with sourdough discard have a unique depth of flavor. The tang cuts through the sweetness, creating a well-rounded dessert.

1. Ingredients:
   • 1 cup sourdough discard
   • 1 cup melted butter
   • 1 cup sugar
   • 2 eggs
   • 1 teaspoon vanilla extract
   • ¾ cup all-purpose flour
   • ½ cup cocoa powder
   • ½ teaspoon baking powder
   • ¼ teaspoon salt
2. Method:
   • In a bowl, combine melted butter and sugar. Whisk in the eggs and vanilla.
   • Stir in the sourdough discard until fully incorporated.
   • In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
   • Gently fold the dry ingredients into the wet mixture until just combined.
   • Pour into a greased or parchment-lined baking pan. Bake at 350°F (175°C) for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
3. Why You’ll Love Them:
   • Gooey, fudgy texture with a slight tang
   • Easy to make in one bowl
   • Tastes even better the next day

Balancing Sweetness

If you prefer sweeter brownies, sprinkle in a bit more sugar. For those who like a darker chocolate flavor, you can reduce sugar slightly and use a richer cocoa powder.

Sourdough Biscuits

Fluffy sourdough biscuits with sourdough discard? Absolutely! These biscuits rise beautifully, thanks to the active yeast in the discard, creating tender layers that are perfect for breakfast sandwiches or side dishes at dinner.

1. Ingredients:
   • 1 cup sourdough discard
   • 2 cups all-purpose flour
   • 2 teaspoons baking powder
   • ½ teaspoon baking soda
   • ½ teaspoon salt
   • 6 tablespoons cold butter, cut into small cubes
   • ½ cup cold milk or buttermilk
2. Method:
   • Whisk together flour, baking powder, baking soda, and salt.
   • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Stir in the sourdough discard and milk until a dough forms. Avoid overmixing.
   • Turn the dough onto a floured surface, pat it to about 1-inch thickness, and cut using a biscuit cutter.
   • Place on a baking sheet, bake at 425°F (220°C) for about 12–15 minutes or until golden brown.
3. Why You’ll Love Them:
   • Buttery, flaky layers
   • Perfect vessel for jams, honey, or savory fillings
   • Quick, simple prep

Getting That Perfect Rise

• Cold Butter: Ensure your butter is ice-cold; the cold bits create steam pockets during baking, leading to flakier biscuits.
• Don’t Twist: When using a biscuit cutter, press straight down rather than twisting, which can seal the edges and prevent a good rise.

Sourdough Pizza Dough

Making pizza dough from scratch can be intimidating, but quick sourdough discard pizza dough makes it a breeze. You’ll get that lovely texture and flavor without needing a starter that’s fully active.

1. Ingredients:
   • 1 cup sourdough discard
   • 2½–3 cups all-purpose flour (depending on how wet your discard is)
   • 1 teaspoon instant yeast (optional for a quicker rise)
   • 1 teaspoon salt
   • ¾ cup warm water (adjust as needed)
   • 1 tablespoon olive oil
2. Method:
   • In a large bowl, mix discard, 2 cups of flour, salt, and olive oil. Stir in warm water gradually until the dough starts to come together.
   • If using instant yeast for faster results, add it with the flour. Otherwise, rely on the natural yeast in the discard.
   • Turn the dough out onto a floured surface and knead, adding flour as necessary. Knead until you have a soft, slightly sticky dough.
   • Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (this might take a couple of hours without extra yeast).
   • Roll or stretch the dough into your desired pizza shape, add sauce and toppings, then bake in a preheated oven at 475°F (245°C) for 10–15 minutes or until the crust is golden.
3. Why You’ll Love It:
   • Perfectly crispy yet chewy crust
   • Slight sour tang that complements savory toppings
   • Customizable rise time: use instant yeast for speed or rely on the discard for a slower, more traditional ferment

Thin-Crust vs. Thick-Crust

• Thin-Crust: Roll the dough out extra thin and bake at a higher temperature for a shorter time.
• Thick-Crust: Let the dough rise once more after shaping, about 30 minutes, then bake as usual.

Troubleshooting and Tips

Common Mistakes

• Discard Too Old: If your sourdough discard is weeks old and smells overly acidic, it might affect the taste of your recipes.
• Overmixing: When making pancakes or biscuits, stir just until combined. Overmixing can lead to tough textures.
• Too Much Liquid: Depending on how hydrated your starter is, you may need to adjust the liquid or flour levels in your recipes.

Flavor Adjustments

• Enhance Sweet Recipes: Add a pinch of cinnamon or nutmeg to sweet recipes for a comforting twist. For something special, try our sourdough discard cinnamon rolls or sourdough discard scones.
• Upgrade Savory Dishes: Throw in herbs like rosemary, thyme, or basil to your cracker, biscuit, or pizza dough. For a complete meal, explore our sourdough dinner ideas.
• Balance the Tang: If your discard is extra sour, balance it with a bit of sweetness or cut back on vinegar/lemon if the recipe calls for it.

Health Benefits of Sourdough

Sourdough bread (and other sourdough-based goods) has been praised for its potential health benefits. The fermentation process can help break down some of the gluten, making the bread easier to digest for many people. The natural probiotics in sourdough may also be beneficial for gut health. While it’s not a magical cure-all, swapping out standard bread or baked goods for sourdough-based recipes can be a small step toward more nutritious choices especially if you’re making it all from scratch at home.

For healthier options, try our sourdough whole grain bread or 100% whole wheat sourdough bread guide.

Simple Sourdough Discard

Sourdough discard is a valuable byproduct of maintaining a sourdough starter. Instead of wasting it, you can use it in various recipes like pancakes, crackers, brownies, biscuits, and pizza dough.

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Course Baking

Cuisine Sourdough

Equipment

• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Spatula
• Glass Jars
• Airtight Containers

Ingredients

  

Sourdough Pancakes

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup milk (or non-dairy alternative)
• 1 egg
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

Sourdough Crackers

• 1 cup sourdough discard
• 1 cup all-purpose flour (plus extra for dusting)
• 3 tbsp olive oil
• 1 tsp salt
• herbs and spices (optional)

Instructions

 

• In a mixing bowl, whisk together the sourdough discard, flour, and milk until well combined.
• Add the egg, sugar, baking powder, baking soda, and salt. Stir just until the batter is smooth.
• Let it rest for about 10 minutes to thicken slightly.
• Heat a lightly oiled pan over medium heat. Pour 1/4 cup of batter for each pancake, cook until bubbles form, then flip and cook until golden.

Notes

Sourdough discard can be stored in the fridge for up to a week or frozen for longer storage. Its tangy flavor adds depth to various baked goods.

Keyword Sourdough Baking, Sourdough Discard

Conclusion

Sourdough discard might seem like an afterthought in your baking routine, but it’s truly a treasure trove of possibilities. From fluffy pancakes to crunchy crackers, gooey brownies to flaky biscuits, there’s no shortage of mouthwatering ways to put your sourdough discard to good use. For even more inspiration, check out our 50 creative recipes using sourdough bread and starter.

Along the way, you’ll discover the joy of using every part of your starter, transforming potential waste into culinary delights like sourdough discard doughnuts or sourdough discard pretzel bites.

So the next time you’re feeding your sourdough starter and see that leftover discard, pause before you toss it. Grab a jar, store it safely, and get creative. You’ll not only save yourself a bit of money by avoiding store-bought snacks but also reduce kitchen waste and enjoy a world of homemade flavors that simply can’t be beaten.

Looking for breakfast ideas specifically? Our collection of top sourdough discard breakfast recipes has you covered!

FAQs