What is Sourdough Discard, How's It Created, Why Does It Exist + Recipes

Sourdough baking is an age-old tradition that has seen a remarkable resurgence in recent years, captivating the hearts and kitchens of artisan bread enthusiasts worldwide. Central to this renaissance is the sourdough starter – a living, breathing concoction of flour, water, and a thriving colony of wild yeast and bacteria. While nurturing a starter is a labour of love, it also results in an often-overlooked byproduct: sourdough starter discard. In this comprehensive guide, we’ll delve into the world of sourdough starter discard, exploring its creation, purpose, and the myriad of delectable recipes it can inspire. As the guardians of sourdough heritage at The Sourdough People, we believe that understanding and utilizing discard is not just an act of resourcefulness, but a step toward deeper appreciation and mastery of the sourdough craft.

What is Sourdough Starter Discard?

Sourdough starter discard is the portion of a sourdough starter that is removed and not used in the feeding process. As a starter is fed regularly with fresh flour and water, it grows in volume and activity. To maintain a manageable quantity and ensure a healthy balance of yeast and bacteria, a portion of the starter is discarded before each feeding. This discard is still teeming with the same wild yeast and lactic acid bacteria that make sourdough bread so distinct, but it may not be at its peak activity for leavening bread.

Why Does Sourdough Starter Discard Exist?

The existence of sourdough starter discard is a natural consequence of maintaining a healthy and active sourdough starter. Regular feeding is essential for keeping the starter alive and active, but it also means that the volume of the starter would continuously increase without discarding. By removing a portion of the starter, bakers can keep their starter at a consistent size and ensure that it remains vigorous and ready for baking.

Common Uses for Sourdough Starter Discard

Discover the versatility of sourdough starter discard with these creative uses across a variety of household food categories:

Baked Goods: Incorporate discard into muffins, quick breads, biscuits, and scones to introduce a subtle sourdough note and additional depth of flavor.
Breads and Doughs: Use discard to add a tangy twist to flatbreads, pizza crusts, and other dough-based recipes.
Breakfast Treats: Incorporate discard into batters for pancakes or waffles to add a unique sourdough flavor to your morning favourites.
Fried Dough: Create fried dough treats like doughnuts or fritters, using the discard to add a sourdough flavor.
Pasta and Noodles: Incorporate sourdough discard into homemade pasta or noodle dough for a slight tang and improved texture.
Savoury Pancakes: Use discard to make savoury pancakes, adding herbs, cheese, or vegetables for a flavorful twist.
Sourdough Brownies: Add discard to brownie batter for a subtle tang that complements the rich chocolate flavor.
Sourdough Croutons: Make croutons for salads or soups by tossing bread cubes with sourdough discard and baking until crispy.
Sourdough Gravy: Thicken gravies or sauces with sourdough discard for added flavor and a unique twist.
Sourdough Ice Cream: Incorporate sourdough discard into ice cream base for a unique, tangy flavor profile.
Sourdough Hummus: Blend sourdough discard into hummus for added depth of flavor and a slight tang.
Sourdough-Marinated Meats: Use sourdough discard as a marinade base for meats, adding herbs and spices for flavor.
Sourdough Veggie Burgers: Mix sourdough discard into veggie burger patties for improved texture and a hint of sourdough flavor.
Snacks and Appetizers: Create crispy and flavorful crackers using sourdough discard, perfect for snacking or serving with cheese and dips.

Popular Household Recipes for Sourdough Discard

Here are some beloved recipes from The Sourdough People community that make excellent use of sourdough starter discard:

Sourdough Discard Crackers: Combine 1 cup of discard with 1/4 cup of olive oil and 1/2 teaspoon of salt. Spread the mixture thinly on a baking sheet and bake at 350°F for 15-20 minutes.
Sourdough Discard Flatbread: Mix 1 cup of discard with 1/2 cup of flour and a pinch of salt. Roll the dough into circles and cook in a hot skillet for 2 minutes on each side.
Sourdough Discard Focaccia: Blend 1 cup of discard with 1 cup of flour, 1/4 cup of olive oil, and 1/2 teaspoon of salt. Spread the dough in a pan, top with herbs, and bake at 400°F for 20 minutes.
Sourdough Discard Naan: Combine 1 cup of discard with 1 cup of flour, 1/4 teaspoon of baking soda, and a pinch of salt. Roll the dough into ovals and cook in a hot skillet for 2 minutes on each side.
Sourdough Discard Pancakes: Mix 1 cup of discard with 1/2 cup of flour and a pinch of salt. Cook the batter in a hot skillet for 2-3 minutes on each side.
Sourdough Discard Pizza Crust: Blend 1 cup of discard with 1/2 cup of flour and a pinch of salt. Roll out the dough, pre-bake at 450°F for 5 minutes, then add toppings and bake for an additional 10-15 minutes.
Sourdough Discard Pretzels: Mix 1 cup of discard with 1.5 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Shape the dough into pretzels, boil in baking soda water, and bake at 425°F for 12-15 minutes.
Sourdough Discard Tortillas: Combine 1 cup of discard with 1 cup of flour and 1/4 teaspoon of salt. Roll the dough into circles and cook in a hot skillet for 1 minute on each side.
Sourdough Discard Waffles: Mix 1 cup of discard with 1/2 cup of flour and a pinch of salt. Cook the batter in a hot waffle iron until golden.
Sourdough Discard Wraps: Blend 1 cup of discard with 3/4 cup of flour and a pinch of salt. Roll the dough thin and cook in a hot skillet for 1 minute on each side. Use the wraps for your favourite fillings.

Herbs and Spices that Complement Discard Recipes

Enhance your sourdough discard recipes with these herbs and spices:

Basil: Adds a sweet, peppery flavor to sourdough pizza crusts or focaccia.
Black Pepper: Provides a sharp, spicy kick to sourdough crackers or flatbreads.
Cardamom: Pairs well with sweet sourdough discard recipes like pancakes and muffins.
Caraway Seeds: Add an earthy, slightly anise-like flavor to sourdough bread and crackers.
Chili Powder: Adds a spicy kick to sourdough crackers, flatbreads, or pizza crusts.
Chives: Offers a mild onion-like taste to scones, biscuits, and savory pancakes.
Cilantro: Adds a bright, citrusy flavor to sourdough tortillas or flatbreads.
Cinnamon: Complements sweet sourdough discard recipes like pancakes and muffins.
Coriander: Adds a warm, citrusy flavor to sourdough crackers or flatbreads.
Cumin: Provides a warm, earthy flavor to sourdough tortillas or flatbreads.
Curry Powder: Adds a warm, complex flavor to sourdough crackers or flatbreads.
Dill: Adds a tangy, slightly sweet flavor to sourdough pancakes or flatbreads.
Fennel Seeds: Offer a sweet, licorice-like flavor to sourdough bread and crackers.
Garlic Powder: Provides savory depth to pizza crusts, biscuits, and savory muffins.
Lemon Zest: Adds a fresh, citrusy flavor to sweet or savory sourdough discard recipes.
Mustard Seeds: Add a spicy, tangy flavor to sourdough bread, crackers, or pretzels.
Nutmeg: Adds warmth and depth to sweet sourdough discard recipes like pancakes.
Oregano: Adds a robust, earthy flavor to sourdough pizza crusts or flatbreads.
Paprika: Adds a mild, sweet, or smoky flavor to sourdough crackers or flatbreads.
Parsley: Adds a fresh, slightly peppery flavor to sourdough biscuits or scones.
Rosemary: Adds a fragrant, piney aroma to crackers, flatbreads, and focaccia.
Sage: Adds a slightly peppery, earthy flavor to sourdough biscuits or scones.
Sesame Seeds: Add a nutty flavor and crunchy texture to sourdough crackers or flatbreads.
Smoked Paprika: Adds a deep, smoky flavor to sourdough crackers, flatbreads, or pizza crusts.
Thyme: Infuses a subtle, earthy flavor into crackers and breadsticks.
Turmeric: Adds a warm, slightly bitter flavor and vibrant color to sourdough tortillas or flatbreads.
Za’atar: Adds a tangy, herby flavor to sourdough flatbreads and focaccia.

Health Benefits of Sourdough Starter Discard

Sourdough starter discard is not only a versatile ingredient in baking but also offers several health benefits. The fermentation process that occurs in sourdough starters breaks down gluten, making it easier to digest for some individuals with gluten sensitivities. Additionally, sourdough discard contains lactic acid bacteria, which can contribute to gut health by promoting a balanced microbiome. Incorporating sourdough discard into your recipes can also increase the nutritional profile of your baked goods, as it contains vitamins B1, B6, B12, and E, as well as minerals like iron, zinc, and magnesium.

Storage and Shelf Life of Sourdough Discard

Proper storage of sourdough starter discard is crucial to maintain its quality and extend its shelf life. Discard can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the discard in small portions, such as in an ice cube tray, and then transfer the frozen cubes to a freezer bag. Frozen sourdough discard can last for several months. Before using refrigerated or frozen discard in recipes, let it come to room temperature and give it a good stir to reincorporate any separated liquids.

Troubleshooting Common Issues With Discard

Occasionally, you may encounter issues with your sourdough starter discard.

Here are some common problems and their solutions:

Off Smells: A slightly sour or tangy smell is normal, but if your discard develops an unpleasant or putrid odour, it may be contaminated and should be discarded.
Changes in Texture: If your discard becomes excessively watery or develops a thick layer of liquid on top (known as “hooch”), it may be a sign that it’s been stored for too long or has been exposed to temperature fluctuations. Stirring it well can sometimes restore its consistency, but if the texture remains off, it’s best to start fresh.
Mould: If you notice any mould growing on your sourdough discard, it’s important to discard it immediately, as it can be harmful to consume.
Discoloration: If your sourdough discard develops a pink or orange hue, this can be a sign of harmful bacteria. In this case, it’s safest to discard the entire starter and begin a new one.
Unusual Consistency: Sometimes, the discard may become overly thick or develop a gelatinous texture. This can happen due to imbalances in the starter’s microbial community. If this occurs, it’s best to discard the affected portion and assess the health of your remaining starter.

By understanding these common issues and knowing how to address them, you can ensure that your sourdough starter discard remains a healthy and safe ingredient for your baking endeavours.

Closing Thoughts

Sourdough starter discard is far more than just a byproduct of sourdough maintenance; it’s a versatile ingredient bursting with potential. By embracing discard in our baking, we not only minimize waste but also unlock a world of culinary possibilities. Whether you’re a seasoned sourdough baker or new to the craft, we hope this guide inspires you to explore the delightful versatility of sourdough starter discard. Using sourdough starter discard in your recipes is as easy as letting your imagination run wild and applying heat to it in various shapes and forms, along with other ingredients. Get creative, have fun, and remember, there is no right answer when it comes to using your discard. As long as you love the taste and enjoy the process, you’re using your discard properly.

We invite you to share your own sourdough starter discard uses and recipes in the comments section below. Let’s continue to honour the rich tradition of sourdough baking by finding joy and creativity in every part of the process, discard included.

Happy baking!

resources and citations

King Arthur Baking
The Clever Carrot
Little Spoon Farm
Make It Dough
Farmhouse On Boone
The Perfect Loaf
Alexandra’s Kitchen
r/Sourdough Subreddit
Pantry Mama
Eds Bred
Tiktok Channel
The Practical Kitchen
Food Network