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Now, what exactly is discard?
Whenever you're feeding your sourdough starter but not baking bread, you'll end up with some excess. That leftover starter is referred to as "discard." While it might sound like something you toss out, hold up! Discard is still full of potential. Many bakers (myself included!) save this extra starter to use in other recipes, giving it a second life in everything from breakfast staples to decadent desserts.
Just pour your discard into a jar and store it in the fridge until you’re ready to use it. It can last for a couple of weeks chilled, though fresher is always better. Over time, it adds that unique sourdough tang to whatever you mix it into—and it’s a great way to reduce food waste.
Why Use Discard?
There’s something deeply satisfying about turning what could be waste into something delicious. Discard can add depth of flavor, a slight tang, and even a bit of rise depending on how active it is. Plus, using it helps keep your starter at a manageable size without constantly throwing flour (and flavor!) away.
Whether you’re in the mood for something savory or sweet, there are so many ways to incorporate sourdough discard into your cooking and baking routine.
Check out these 20 ideas for using your discard:- Pancakes or Waffles
- Crackers (try this recipe)
- Soup Roux
- Muffins
- Scones
- Pizza Dough
- Biscuits
- Doughnuts
- Brownies
- Quick Breads (like, Banana or Beer Bread)
- Cinnamon Rolls
- Crepes
- Pasta Dough
- Tortillas
- Granola Bars
- English Muffins
- Pretzels
- Cookies
- Fritters
- Batter for Frying
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