What Is Sourdough Discard? And What Can You Do With It?
If you’re new to sourdough, there’s usually one part of the process that feels a little strange at first…
Why am I feeding my sourdough starter, only to remove some of it again?
That removed portion is what we call sourdough discard.
But despite the name, discard definitely doesn’t have to mean waste.
Once your starter is established, you can save your discard in the fridge and use it to make everything from English muffins and crumpets to brownies, crackers, waffles, pizza dough and so much more.
So before you tip it into the bin, let’s talk about what sourdough discard actually is, why we remove it, how to store it and most importantly what you can make with it.
So, what exactly is sourdough discard?
Sourdough discard is simply the portion of your starter that you remove before giving your remaining starter its next feed of fresh flour and water.
If you continued feeding your starter without ever removing any, it would quickly become huge and you’d need to add more and more flour and water at every feed just to keep the ratios balanced.
Removing a portion keeps your starter at a manageable size and makes sure the starter you keep has enough fresh flour and water to properly feed the wild yeast and bacteria living inside.
So although we call it “discard”, it’s really just sourdough starter that has been removed before feeding.
And once your starter is established and healthy, you don't necessarily have to throw it away.
Do I have to throw my sourdough discard away?
No!
Once you have an established, healthy starter, you can keep your discard and use it in other recipes.
One of the easiest ways to do this is to have two jars:
Your regular starter jar is for the starter you continue to feed, maintain and use for your sourdough bread.
Then have a separate discard jar that lives in the fridge.
Whenever you remove some starter before feeding, simply add it to your discard jar instead of throwing it away.
It’s a simple way to reduce waste and means you'll often have discard ready to go whenever you feel like baking something different.
Active starter vs sourdough discard — what’s the difference?
This is one of the most common things that confuses people when they first start making sourdough.
They come from the same starter, but active starter and discard aren't always interchangeable.
Active sourdough starter
Active starter has been recently fed and has risen, become bubbly and reached or is close to its peak.
It's full of fermentation activity and is what we normally use when making a traditional sourdough loaf because we need that activity to help our dough ferment and rise.
Sourdough discard
Discard is the portion of starter that has been removed before feeding, or starter that is no longer at its active peak.
It still contains fermented flour and water and can bring beautiful flavour and texture to recipes, but it may not have the same rising power as a freshly fed, active starter.
Many discard recipes don't rely on the discard alone for their rise. Depending on the recipe, another raising agent such as baking powder or bicarbonate of soda may be used.
The easy rule to remember?
If your recipe specifically asks for active, bubbly starter, don't automatically replace it with cold discard from your fridge.
Follow what the recipe calls for.
What can I make with sourdough discard?
This is where sourdough gets really fun.
Your starter can make SO much more than a traditional loaf of bread.
You can use sourdough discard to make things like:
- English muffins
- Crumpets
- Pancakes and waffles
- Crackers
- Brownies
- Muffins
- Cookies
- Pizza bases
- Focaccia
- Flatbreads and so much more.
It's one of my favourite parts of having a sourdough starter because something that could have ended up in the bin can become tomorrow morning's breakfast, an afternoon snack or even dessert.
How do I store sourdough discard?
Once your starter is established, keep your discard in a clean jar with an airtight lid in the fridge.
Every time you have discard left over from feeding your starter, you can add it to your discard jar and return it to the fridge.
Keeping it refrigerated slows down fermentation considerably compared with leaving it at room temperature.
As discard sits, it will continue to change.
Fresher discard tends to have a milder flavour, while older discard can become more acidic and develop a stronger, tangier sourdough flavour.
You may also notice some liquid separation as it sits. That can occur when starter has gone a while without being fed and doesn't automatically mean it has spoiled.
However, always check your discard before using it.
If you see mould, fuzzy growth, pink or orange discolouration, or anything else that looks genuinely questionable, throw it away and start a fresh discard jar.
And if you're ever unsure whether it's safe to use, it's better not to use it.
My little tip
Write the date you started your discard jar on the lid. It makes it much easier to keep track of how long you've been collecting it.
Ready to use your discard?
One of my favourite ways to turn leftover sourdough discard into something delicious is with these super simple Sourdough Discard Crumpets.
They use just a handful of ingredients, take only minutes to cook, and are perfect warm or toasted with butter and honey.
And remember, the more confident you become with your starter, the more you realise that very little needs to go to waste. Your discard can become crumpets, crackers, pancakes, waffles, cookies and so much more.
Happy baking! 🤍
Kayla
The Sourdough Way
New to sourdough?
If you’re ready to start making sourdough at home, The Sourdough Way has everything you need to get started from our dehydrated sourdough starter to starter jars, tools, kits and step-by-step guidance.