If you regularly maintain a sourdough starter, you likely find yourself with a common problem: a growing amount of sourdough discard that you’re not sure how to use. However, rather than throwing it out, there are countless ways to incorporate sourdough discard into a wide variety of recipes, from pancakes to crackers, pizza dough, and beyond. Sourdough discard can impart a unique tangy flavor to both sweet and savory dishes, turning it into a versatile ingredient that shouldn’t go to waste.
In this comprehensive guide, we’ll explore all the ways you can make the most of your sourdough discard. You’ll learn how to incorporate it into easy breakfast items like pancakes and waffles, creative snacks, main courses, and even desserts. With some helpful tips along the way, you’ll find that sourdough discard is a valuable addition to your kitchen and can elevate your home cooking game.
Understanding Sourdough Discard
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that is removed before feeding it. When maintaining a sourdough starter, you typically need to feed it with fresh flour and water to keep it active. To avoid your starter from growing too large, you discard a portion of it before feeding. This discard is unfed and inactive, meaning it won’t make bread rise, but it’s still packed with flavor, especially its characteristic tanginess. While it’s not strong enough for leavening, sourdough discard can act as a flavorful base for many recipes.
When Should You Avoid Using Sourdough Discard?
Though sourdough discard is versatile, there are a few situations where it’s better to avoid using it:
- Discard from the first 7 days of starter creation: During the early stages of creating a sourdough starter, the discard may contain undesirable bacteria and has not yet developed the full flavor profile of an established starter. Discard from this period is best thrown away or composted.
- Discard that has developed a bad odor or mold: If your discard has an off-putting smell or visible mold, it’s a clear sign that it has gone bad. In such cases, discard it immediately.
- Discard older than 2 weeks (unless stored properly): Fresh discard is ideal for recipes, but discard that’s more than two weeks old may lose its potency and flavor unless it has been stored properly in the fridge or freezer.
Proper Storage Techniques
To avoid wasting your sourdough discard, it’s important to store it correctly. Here are some tips:
- Refrigeration: Sourdough discard can be kept in a sealed container in the fridge for up to two weeks. Make sure to label the container with the date to keep track of freshness.
- Freezing: For longer storage, sourdough discard can be frozen. Portion it into smaller amounts and store in an airtight container or freezer-safe bag. It can last up to three months in the freezer, and you can defrost it as needed for various recipes.
- Dehydration: Another option is to dehydrate sourdough discard, which can then be rehydrated when needed for recipes. Spread a thin layer of discard on parchment paper and leave it to dry for a few days. Once fully dry, break it into pieces and store in an airtight jar. When you’re ready to use it, mix the dried pieces with water until it reaches the consistency of discard.
Recipes to Use Up Large Amounts of Sourdough Discard
Let’s dive into the fun part — cooking! Sourdough discard can be used in a wide variety of recipes. Below, we’ve broken down recipes into categories to help you maximize its use, whether you’re looking to make breakfast, snacks, savory dishes, or desserts.
Simple Baked Goods Using Sourdough Discard
Sourdough Pancakes
Sourdough pancakes are an incredibly simple and delicious way to use up your discard. The tang from the sourdough adds an extra dimension to the pancakes, making them fluffy yet flavorful. Here’s a basic recipe:
- Ingredients:
- 200g sourdough discard
- 1 cup flour
- 1 cup milk
- 2 eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp vanilla extract (optional)
- Instructions:
- Whisk together the discard, flour, and milk until smooth.
- In a separate bowl, beat the eggs with sugar and vanilla extract. Add the egg mixture to the discard mixture and stir until combined.
- Stir in baking powder.
- Heat a lightly oiled skillet over medium heat and pour ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
You can experiment with variations, adding ingredients like blueberries, bananas, or chocolate chips to the batter for different flavors.
Sourdough Waffles
Similar to pancakes, sourdough waffles are crispy on the outside and fluffy on the inside, with a slight tang that makes them irresistible.
- Ingredients:
- 200g sourdough discard
- 1½ cups flour
- 1½ cups milk
- 2 eggs
- 3 tbsp melted butter
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- Instructions:
- Whisk together the discard, flour, and milk.
- Beat the eggs with sugar and melted butter, and then stir this into the discard mixture.
- Add baking powder and salt, stirring until just combined.
- Preheat your waffle iron, grease it, and pour in the batter. Cook according to your waffle iron’s instructions, usually about 3–5 minutes per waffle.
For extra crispiness, let the waffles cool on a wire rack for a few minutes before serving. Top with fresh fruit, whipped cream, or maple syrup.
Sourdough Crackers
Homemade sourdough crackers are an excellent way to use up discard. These crackers are crispy, tangy, and pair well with cheese or hummus. Plus, you can get creative with the flavorings — add herbs, seeds, or spices to suit your taste.
- Ingredients:
- 200g sourdough discard
- 1 cup flour
- ¼ cup olive oil
- ½ tsp salt
- Herbs or seeds (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the discard, flour, olive oil, and salt in a bowl until a dough forms. You can add herbs like rosemary or thyme, or sprinkle sesame seeds or poppy seeds for extra flavor.
- Roll the dough out thinly on a floured surface, about 1/8-inch thick.
- Cut the dough into squares or shapes using a pizza cutter or knife.
- Place the dough on the baking sheet and bake for 15–20 minutes, or until the edges are golden brown.
- Let the crackers cool on a wire rack before serving.
These crackers store well in an airtight container for up to a week.
Interested in mastering homemade bread? Visit our Beginner’s Sourdough Bread Recipe for step-by-step instructions.
Creative Sourdough Discard Recipes
Sourdough Pizza Dough
For a chewy, tangy pizza crust, sourdough discard works perfectly. This recipe is easy to make and provides a flavorful base for any toppings you choose.
- Ingredients:
- 200g sourdough discard
- 2½ cups flour
- 1 tsp active dry yeast
- 1 cup warm water
- 1 tsp salt
- 2 tbsp olive oil
- Instructions:
- Dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy.
- In a large bowl, mix the flour, discard, salt, and olive oil.
- Add the yeast mixture to the flour mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.
- Preheat your oven to 450°F (230°C) and roll out the dough to your desired thickness.
- Add your favorite toppings and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
This dough can be frozen for later use. Just shape it into a ball, wrap it tightly, and store it in the freezer for up to 3 months.
Sourdough English Muffins
If you’re a fan of English muffins, why not try making your own with sourdough discard? These muffins are light, airy, and perfect for breakfast sandwiches or slathered with butter and jam.
- Ingredients:
- 250g sourdough discard
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm milk
- Cornmeal for dusting
- Instructions:
- Mix the discard, flour, sugar, and warm milk in a large bowl. Cover and let it sit at room temperature for 8–12 hours, or overnight.
- The next morning, stir in baking soda and salt.
- Heat a large skillet or griddle over medium heat and dust it with cornmeal.
- Scoop out ¼ cup portions of the dough and place them on the skillet. Flatten slightly with the back of a spatula.
- Cook for about 5–7 minutes per side, or until golden brown and cooked through.
Once cooled, you can split them with a fork to reveal the characteristic nooks and crannies.
Sourdough Banana Fritters
Sourdough banana fritters are a crispy, sweet treat perfect for dessert or as a snack. The sourdough discard gives them a slight tang, while the bananas add natural sweetness.
- Ingredients:
- 200g sourdough discard
- 2 ripe bananas, mashed
- 1 cup flour
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- Oil for frying
- Instructions:
- In a bowl, mix the mashed bananas, discard, egg, sugar, and vanilla.
- Add flour and baking powder to form a thick batter.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of batter into the hot oil and fry until golden brown on both sides, about 2–3 minutes per side.
- Remove with a slotted spoon and drain on a paper towel.
Serve warm with a dusting of powdered sugar or a drizzle of honey.
If you love baking, don’t miss our collection of Easy Homemade Breads and Pastries.
Savory Dishes with Sourdough Discard
Sourdough Meatballs
Sourdough discard can be used in place of breadcrumbs to make tender, flavorful meatballs. It adds moisture and a subtle tang that enhances the overall taste of the dish.
- Ingredients:
- 200g sourdough discard
- 1 lb ground beef or pork
- 1 egg
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fresh parsley, chopped
- Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the ground meat, discard, egg, garlic, Parmesan, salt, pepper, and parsley until well combined.
- Form the mixture into 1-inch meatballs and place them on the baking sheet.
- Bake for 20–25 minutes, or until the meatballs are cooked through.
Serve with pasta and marinara sauce, or as an appetizer with a dipping sauce.
For more dessert inspiration, explore our Best Baking Recipes to satisfy your sweet tooth.
Sourdough Scallion Pancakes
These savory pancakes are a perfect appetizer or snack. The sourdough discard adds a nice flavor that complements the green onions.
- Ingredients:
- 200g sourdough discard
- 1 cup flour
- ½ cup water
- 1 bunch scallions, chopped
- 1 tbsp sesame oil
- Salt and pepper to taste
- Oil for frying
- Instructions:
- In a bowl, mix the discard, flour, and water until a thick batter forms.
- Stir in the scallions, sesame oil, salt, and pepper.
- Heat oil in a frying pan over medium heat.
- Drop spoonfuls of batter into the pan and fry until golden brown on both sides, about 3–4 minutes per side.
Serve with a soy-based dipping sauce for an authentic experience.
Sweet Treats with Sourdough Discard
Sourdough Apple Cinnamon Muffins
These muffins are moist, flavorful, and perfect for breakfast or a snack. The sourdough discard adds a slight tang that pairs beautifully with the sweetness of the apples and the warmth of cinnamon.
- Ingredients:
- 200g sourdough discard
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup sugar
- 1 egg
- ½ cup vegetable oil
- 1 apple, peeled and diced
- ½ cup milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the discard, flour, baking soda, cinnamon, and sugar.
- In a separate bowl, whisk together the egg, oil, and milk.
- Combine the wet and dry ingredients, then fold in the diced apple.
- Divide the batter between the muffin cups and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
These muffins can be stored in an airtight container for up to three days or frozen for longer storage.
Sourdough Carrot Cake
Carrot cake is a classic dessert, and sourdough discard can make it even better by adding extra moisture and flavor to the cake. This recipe is perfect for a special occasion or when you’re craving a rich, spiced treat.
- Ingredients:
- 200g sourdough discard
- 2 cups flour
- 1½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup sugar
- 3 eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
- Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the discard, flour, baking soda, cinnamon, nutmeg, and sugar.
- Beat the eggs and oil together, then stir into the dry ingredients.
- Fold in the grated carrots and walnuts, if using.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting with cream cheese frosting.
Sourdough Chocolate Chip Scones
Scones are a perfect treat for afternoon tea or breakfast, and adding sourdough discard gives them a slight tang that balances well with the sweetness of chocolate chips.
- Ingredients:
- 150g sourdough discard
- 2 cups flour
- 1 tbsp baking powder
- ¼ cup sugar
- 1 cup cold butter, cubed
- 1 egg
- ½ cup milk
- 1 cup chocolate chips
- Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the discard, egg, and milk. Add this to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Turn the dough out onto a floured surface and shape it into a 1-inch thick round. Cut into 8 wedges.
- Place the wedges on the baking sheet and bake for 15–18 minutes, or until golden brown.
Serve warm with butter or jam.
Looking for more breakfast ideas? Try our Top 10 Healthy Breakfast Recipes for a nutritious start to your day.
FAQs About Sourdough Discard
How long does sourdough discard last?
Sourdough discard can last up to two weeks in the fridge, though it’s best used within the first week for optimal freshness. If you’re not using it immediately, you can freeze it for up to three months.
Can I freeze sourdough discard?
Yes! You can freeze discard in portions, which makes it easy to defrost and use in recipes as needed. Use freezer-safe containers or bags, label them with the date, and simply thaw the discard overnight in the fridge before using it.
What’s the difference between sourdough starter and discard?
Sourdough starter is the active culture you feed regularly to maintain its potency and use it for baking bread. Discard is the portion that you remove from the starter before feeding it to keep the starter manageable. Though discard is not active and won’t rise dough, it still contains flavor and can be used in other recipes.
Can sourdough discard be used in non-baked recipes?
Absolutely! Sourdough discard can be used in non-baked recipes, such as batters for frying vegetables or fish, and even as a thickener for soups and sauces. Its versatility extends beyond baked goods, and its tangy flavor can enhance many dishes.
Conclusion
Sourdough discard doesn’t need to be wasted or thrown away. With just a little creativity, you can transform this by-product of your sourdough starter into a wide variety of delicious dishes, from pancakes and crackers to savory meatballs and even desserts. By using your discard in these recipes, you not only reduce waste but also add a unique flavor to your meals.
So, the next time you’re left with a large amount of sourdough discard, don’t hesitate to try one of the many recipes outlined in this article. Enjoy the tangy, rich flavors that sourdough discard brings to your cooking and baking, and let it become a staple ingredient in your kitchen!