What Is Sourdough Discard?
Sourdough discard is simply the leftover starter you have after a feeding. Since you don’t use every bit of your starter during the feeding process, you’ll always end up with some extra on the side: and that’s where discard comes in. While most people just toss it, that’s not your only option. Discard is still starter, which means it’s ready to be used in plenty of creative ways. If you’re keeping a sourdough starter, dealing with discard is just part of the process . The fun part is figuring out how to put it to good use!
Where to Get Sourdough Starter
If you’re ready to dive into sourdough, you’ve got a few easy options for getting your starter. Sure, you can make your own from scratch, flour, water, and about a week of patience. But that’s not the only route. One of the simplest ways is to grab some from a friend; their discard can actually be the beginning of your own starter, and you’ll skip the waiting game of building it up. Another great option is your local bakery: many are happy to share, and that’s actually where I got mine. And if all else fails, you can always buy starter online. It usually comes dehydrated, and all you need to do is add water and start feeding it to bring it back to life.
Sourdough Discard vs. Active Starter
Here’s the thing: sourdough discard and active starter are the same culture, just at different points in their life cycle. If you feed your starter while it’s ripe, the discard you remove will also be ripe and ready to use. Even if your starter has matured and started to slow down, it’s still alive, it just needs more fuel. Once you add it to a recipe with fresh flour and sugar, it wakes right back up.
The main difference comes down to timing. A young, active starter will give you a quicker rise, while a more mature starter will move slower but often develop deeper, more complex flavors. That’s the trade-off: flavor versus time. Because of this, you want to treat discard with the same respect you’d give your starter for a loaf of bread, it’s literally the same thing. Just keep in mind that some recipes are designed for a young, bubbly starter, and using mature discard may change the fermentation time.
How to Store Your Sourdough Discard
The best move is to use your discard right after you feed your starter, while it’s still fresh and flavorful. But if you’re not ready to bake right away, you’ve got options. You can stash it in the fridge to slow fermentation until you’re ready to use it, or freeze it if you really want to preserve it for later. Just keep in mind; the point of discard is to use it, not to collect an army of jars in the back of your freezer. If your discard is more mature than you’d like for a recipe, you can always give it a quick feeding to bring it back to that young, ripe stage.
What to Do with Sourdough Discard
Sourdough Discard Recipes
The best thing to do with sourdough discard? Bake with it! Just like your starter, the maturity of your discard determines how ready it is to use, so timing still matters. From there, it’s all about experimenting. Discard is a great way to test new recipes or give your favorite bakes a subtle sourdough edge. You can flip pancakes or waffles that are light, tangy, and extra fluffy, roll out thin and crispy crackers, or stretch it into pizza dough for that perfect chew and signature sourdough flavor. Even muffins and banana bread get a boost from discard, adding depth and complexity to the sweetness, while flatbreads and tortillas turn into quick, flavorful staples. If you need inspiration, check out my sourdough discard recipes for full guides and step-by-step instructions.
FAQs About Sourdough Discard
Can you bake bread with discard?
Yes! The yeast in your discard is still alive: it’s just slowed down because it’s run out of food. When you add fresh fuel (flour and sugars), it wakes back up, but it will take longer to get moving. Think of discard as needing a warm-up before it can do the heavy lifting, while a ripe starter is already warmed up and ready to work.
How long can you keep discard in the fridge?
Longer than you’d think… months, honestly. The cold slows fermentation way down and keeps the yeast alive. When you’re ready to use it again, just give your starter a couple of feeds and it’ll bounce right back.
What if your discard smells funky?
Starter should smell sour and complex: kind of like sour cream, but stronger. Every starter has its own unique aroma, so “funky” can be normal. The line to watch for is when it smells truly bad. If you see pink or orange streaks, or any mold, that’s your sign to toss it and start fresh.
Can you compost sourdough discard?
Absolutely. Discard makes a great addition to your compost pile. Just another way to keep it from going to waste.
What happens if I never remove discard when feeding?
You’ll just end up with an ever-growing mountain of starter. That’s why bakers remove a portion at each feeding. It keeps the yeast-to-food ratio balanced and your starter manageable.
Can pets eat sourdough discard?
Nope. Especially not dogs. The yeast and fermentation can be dangerous for them, so keep discard bakes on the human menu only.
Final Thoughts
Sourdough discard doesn’t have to end up in the trash. In fact, it’s one of the most versatile ingredients you’ll ever have in your kitchen. From pancakes to pizza dough, there are endless ways to put it to good use and I’ve got plenty of recipes right here on the blog to get you started. There’s an entire world of sourdough baking waiting for you to explore and enjoy your way through. Use guides for inspiration, then experiment with your own creations. That’s the beauty of sourdough: it’s not just about keeping a starter alive, it’s about discovering all the delicious things you can make along the way.