If you’ve been baking sourdough bread, you’re probably familiar with (or at least heard about) the concept of sourdough discard.
Sourdough discard is the portion of your sourdough starter that is removed before feeding it with fresh flour and water. Depending on the amount you’re baking, you might have a ton of discard right now. And while it may seem like waste, sourdough discard is actually a versatile ingredient that can add flavor and texture to a variety of baked goods.
Why you should be using your sourdough discard in your baking:
- It reduces food waste by repurposing the excess starter instead of throwing it away.
- It adds a tangy, complex flavor to recipes due to the fermentation process.
- The acidity in sourdough discard can help tenderize baked goods, resulting in a softer texture.
- Using discard in recipes is a great way to maintain a smaller sourdough starter, as you don’t need to keep feeding a large amount.
How to use sourdough discard in your baking
To use sourdough discard in baking, you can incorporate it into recipes that don’t rely on the starter for leavening. This includes quick breads, pancakes, waffles, crackers, and more. The discard works well in recipes that use baking soda or baking powder as the primary leavening agent.
When adding discard to a recipe, you typically want to replace some of the flour and liquid with the discard. A good rule of thumb is to substitute 1 cup of discard for 1/2 cup flour and 1/2 cup liquid. However, the exact ratios may vary depending on the recipe.
It’s best to use sourdough discard that is relatively fresh, as older discard can be too acidic and sour. If you don’t plan to use your discard right away, you can store it in the refrigerator for up to a week.
My Top Sourdough Discard Recipes
Even though I’ve been baking for years, I’ve just started getting into sourdough discard recipes. I haven’t experimented much with my own recipes but I have a few favorites that’ve found only!
- Easiest Sourdough Discard Crackers
I’m a big on dips and crackers as a snack and these are delicious. They’re a little bit of work, but totally worth the time. I make mine vegan using vegan butter and add some dried rosemary for extra flavor. - Sourdough Discard Crumpets
Being from England, I tend to eat crumpets alot. They’re one of my favorite quick and easy breakfasts and this recipe is surprisingly perfect. I serve mine with peanut or almond butter and jelly but the classic way to do it is to just smother them in butter!
These sourdough discard recipes showcase the versatility of this ingredient, from sweet treats to savory bakes. Experimenting with sourdough discard not only helps reduce waste but also adds a delicious twist to your favorite recipes. Give these a try and discover the joys of baking with sourdough discard!
I’ll continue to update this page as I try out new recipes!