22 Sourdough Starter Discard Recipes (2024)

FAQs

How much of your sourdough starter should you discard? ›

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

All you need to do is take 20g of the starter you already have and then feed it with 20g of flour and 20g of water (so 1:1:1). Then you'll have a 60g starter, which is considered a smaller amount. You can of course reduce these amounts even further if you wish, but this is a reasonable size to keep waste to a minimum.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

I don't like to use discard that is more than one week old in discard recipes . After about a week, the discard can become very sour and impact the flavor of the discard recipe. If you like a strong fermented flavor, you might be okay with letting the discard sit longer in the refrigerator.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

When in the process of making a new sourdough starter you should not save the sourdough discard. During the beginning stages of making a starter it is more susceptible to mold and other bad bacteria. You will want to wait until the starter is doubling in size and bubbling with each feeding.

fuzzy mold that you might normally see on food. or something else. But it can also look like odd colors, particularly like an orange or a pink. So if you see, like, orange or pink streaking in your sourdough discard, that's bad bacteria, and you don't want to eat that, so it's time to throw that one away.

Can I keep adding to my sourdough discard? ›

Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

No you do not have to stir sourdough starter before you use it. You measure the sourdough starter by weight, not volume, so stirring it or not makes absolutely no difference. What does "fed" sourdough starter mean? Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight).

Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

As you can see (or smell!), a sourdough starter should have a sour, tangy, and yeasty aroma, with subtle undertones depending on the type of flour used. However, offensive or foul odours such as rancid, putrid, or mouldy smells are signs that something has gone wrong with the starter.

If your sourdough starter forms hooch, mix the hooch back into the starter before you discard and feed. The only time I would consider pouring the hooch off your sourdough starter is if it has been stored in the fridge for a long time and the hooch is very dark.