Sourdough discard is the part of your sourdough starter you set aside before you feed it with fresh flour and water. Lots of folks think its just trash but its actually useful. Instead of throwing it out you can mix it into pancakes, crackers, or even pizza dough. That way you waste less and add extra flavor to your cooking.
Understanding Sourdough Discard
Sourdough discard doesnt just come from nowhere. When you feed your starter, you take out some old mix so the new flour and water wont make it overflow. This discard has wild yeast and bacteria thats been growing, so it adds a tangy taste. Its got some fiber, vitamins and minerals because of the fermentation. Thats why you can use it in all kinds of recipes and get a chewy or fluffy texture.
Why Keep Sourdough Discard?
Throwing away discard feels wasteful. If you save it, you help the planet by reducing food waste. Plus the tangy taste can make your pancakes or bread more interesting. You dont even need extra ingredients to make it work—just use the discard in place of part of the flour or liquid in the recipe. That way you get creative without buying more stuff.
Varieties of Sourdough Discard Recipes
You can try all sorts of dishes with discard. Here are some ideas:
- Baked Goods: Muffins, quick breads, pancakes – discard gives them a nice tang and moist crumb.
- Savory Dishes: Pizza crust, quiches, even focaccia can get more flavor and chew.
- Snacks and Treats: Homemade crackers, energy bars, or flatbreads work great with discard too.
Recipe Section: Creative Uses for Sourdough Discard
Sourdough Discard Pancakes
Ingredients:
- 1 cup sourdough discard
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 eggs
- 2 tablespoons butter, melted
Directions:
- In one bowl, mix flour, sugar, baking powder, baking soda and salt.
- In another, whisk discard, milk, eggs and melted butter. Its ok if there is a few lumps.
- Stir wet into dry just until you dont see big dry spots. Dont overmix or pancakes get tough.
- Heat a pan on medium and pour batter for each pancake.
- When bubbles show on top and edges look dry, flip and cook till golden. Serve warm.
Sourdough Discard Crackers
Ingredients:
- 1 cup sourdough discard
- 1 cup flour
- ½ cup olive oil
- 1 teaspoon salt
- Herbs or spices if you like
Directions:
- Stir discard, flour, oil and salt in a bowl till it forms a dough.
- Roll the dough thin on a floured surface, then cut into your favorite shapes.
- Place crackers on a baking sheet and sprinkle herbs or spices.
- Bake at 350°F (175°C) for 15–20 minutes or until theyre golden and crisp.
Sourdough Discard Banana Bread
Ingredients:
- ½ cup sourdough discard
- 2 ripe bananas
- ½ cup sugar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup flour
Directions:
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
- Mash bananas in a bowl. Then add butter, sugar, discard, vanilla and egg. Stir good.
- In another bowl mix baking soda, salt and flour. Combine with wet mix just till its blended.
- Pour batter into pan. Bake 50–60 minutes or until a toothpick comes out clean.
Sourdough Discard Pizza Crust
Ingredients:
- 1 cup sourdough discard
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- Water as needed
Directions:
- Mix discard, flour, salt and oil in a big bowl to make rough dough.
- Knead on a floured surface about 5 minutes, add water little by little if its too stiff.
- Let it rest 30–60 minutes at room temp so gluten can relax.
- Roll out to your desired thickness and move to a greased pan or pizza stone.
- Add toppings and bake at 475°F (245°C) for 12–15 minutes till crust is golden.
Tips for Storing and Using Sourdough Discard
Storage Options
- Room Temperature: If you use discard in a few days, keep it in a sealed jar on the counter. It stays active and gets tangier.
- Refrigeration: For up to two weeks, store in the fridge. Fermentation slows so it wont go bad quick. Let it warm up before using.
- Freezing: If you have lots, freeze it. Put in airtight bags or containers with date. Thaw in fridge or counter when you need it.
Best Practices to Maximize Flavor
- Feeding Frequency: Feed your starter regularly so discard is lively and tangy. A lazy starter makes weak discard.
- Ingredient Variety: Try adding cheese, herbs or spices to your discard recipes. Itll give extra flavor.
FAQs About Sourdough Discard
Can I use sourdough discard straight from the fridge?
Yes you can use it cold, but for better activity let it warm up to room temp first.
Is sourdough discard safe to eat?
Yes its totally safe. Its just fermented flour and water with good bacteria. You can eat it raw or cooked.
How do I calculate how much sourdough discard to use in recipes?
Usually you swap discard for some of the liquid in recipes. If a pancake calls for a cup of milk, you can use half discard and half milk. Then you may need to adjust flour if batter is too thin or thick.
Conclusion and Call to Action
Sourdough discard isnt trash—its a chance to get creative, save food and add great flavor. Give these recipes a try and let us know how it goes. Share your own discard creations in the comments!
Additional Resources
- The Perfect Loaf for detailed guides on sourdough starter care.
- King Arthur Baking for a wealth of sourdough recipes.
sourdough discard
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 skillet or griddle
- 1 spatula
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
Instructions
- In a mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, whisk the egg, then add the milk and melted butter (or oil). Mix well to combine.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t worry about small lumps; overmixing can toughen the pancakes.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep the pancakes warm in a low oven while you cook the remaining batter.
- Serve warm with your choice of maple syrup, fresh fruit, or yogurt.
