What is Sourdough Discard and What to Do With It?

What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that you remove during regular feedings to keep the balance of flour and water in check. Since sourdough starter is a living culture of wild yeast and lactic acid bacteria, feeding it regularly helps it stay active and healthy.

Discarding part of the starter ensures that it doesn’t grow too large and become unmanageable. But the good news is that sourdough discard isn’t waste—it still contains active cultures and can be used to add flavour and texture to baked goods and other dishes.

What’s the Difference Between Sourdough Starter and Sourdough Discard?

Many people confuse sourdough starter and discard, but there’s a key difference:

• Sourdough starter is active and fed regularly. It’s used to make bread rise since it contains strong yeast and bacteria.
• Sourdough discard is the portion you remove during feedings. It’s not strong enough to make bread rise on its own, but it adds a rich, tangy flavour and soft texture to baked goods and savoury dishes.

Discard won’t work for traditional breadmaking, but it’s perfect for adding a depth of flavour to recipes like pancakes, crackers, and muffins.

How to Store Sourdough Discard

Proper storage ensures that your sourdough discard stays fresh and ready to use. Here’s how to keep it in good condition:

In the Fridge

• Store sourdough discard in an airtight container in the fridge.
• It will keep for up to 1 week before it starts to develop off-flavours.

In the Freezer

• For long-term storage, freeze your discard in a sealed container or freezer bag.
• It will last for up to 3 months—just thaw it in the fridge overnight before using.

Dehydrated

• Spread the discard thinly on parchment paper and let it air dry or use a dehydrator.
• Once fully dry, store it in an airtight jar for up to 6 months.
• To use it, just rehydrate with water and mix until smooth.

How Long Can You Keep Sourdough Discard?

• Room Temperature: A few hours (best used immediately).
• Refrigerated: Up to 1 week.
• Frozen: Up to 3 months.
• Dehydrated: Up to 6 months.

If your discard starts to smell unpleasant, develop mold, or separate too much, it’s time to toss it.

What to Make with Sourdough Discard

Sourdough discard is incredibly versatile and can be used in both sweet and savoury recipes. Here are some of the best ways to use sourdough discard:

Breakfast Ideas

• Sourdough Pancakes – Light and fluffy with a subtle tang.
• Waffles – Crispy on the outside, soft on the inside.
• Sourdough Muffins – Great for a quick breakfast or snack.

Savoury Snacks and Sides

• Sourdough Crackers – Perfectly crisp with a salty bite.
• Flatbreads – Great for dipping or serving with hummus.
• Soft Pretzels – Chewy and flavourful.

Sweet Treats

• Chocolate Chip Cookies – The tanginess of sourdough pairs beautifully with chocolate.
• Brownies – Adds moisture and a rich flavour.
• Cinnamon Rolls – Soft and fluffy with a touch of sourdough flavour.

Main Dishes

• Pizza Crust – Adds a chewy texture and depth of flavour.
• Sourdough Naan – A flavourful twist on traditional naan bread.
• Savoury Fritters – Use sourdough discard in batter for extra crispiness.

Troubleshooting Sourdough Discard Recipes

Even experienced bakers run into issues when working with sourdough discard. Here are some common problems and how to fix them:

• Batter too thin? Add a bit more flour to thicken it.
• Crackers too chewy? Bake longer at a lower temperature.
• Pizza dough not rising? Let it rest longer to allow natural fermentation.
• Muffins too dense? Add a bit of baking powder or soda to lighten them.

Tips for Cooking with Sourdough Discard

Mix it into wet ingredients – This helps it blend better into the recipe.
Use it in recipes with leavening agents – Since discard isn’t strong enough to rise on its own, pairing it with baking powder or baking soda works best.
Don’t over-mix – Overworking discard-based dough can make it dense.
Adjust for hydration – Discard varies in hydration, so you may need to tweak the flour or liquid in your recipe.

Why You Should Be Using Sourdough Discard

Using sourdough discard isn’t just about reducing waste—it’s about adding flavor, texture, and depth to your cooking. Its natural acidity and complex taste make it a unique ingredient that enhances both sweet and savoury dishes. Plus, it’s a great way to stretch your sourdough baking efforts even further.

Make the Most of Your Sourdough Discard

Sourdough discard is more than just leftovers—it’s a versatile, flavor-packed ingredient that can transform your cooking and baking. From breakfast favorites to savory snacks and sweet treats, there are endless ways to use sourdough discard. Start experimenting today and discover how this humble byproduct can become a staple in your kitchen.