If you’ve recently started experimenting with baking sourdough, you’ve probably encountered sourdough discarding. Every time you feed your starter, you remove a portion known as the discard. Instead of throwing this away, there are many creative and delicious ways to use sourdough discard in your kitchen. This article will cover the easiest and most efficient ways to use sourdough discard, including recipes and tips that even beginners can follow.

Why You Shouldn’t Waste Sourdough Discard

Using sourdough discard is one of the easiest ways to reduce kitchen waste. With food prices rising and the sustainability movement growing, many home bakers are turning to discard recipes to make the most out of their sourdough starter.

Key reasons to use sourdough discard:

• Saves resources: Instead of throwing away a perfectly usable ingredient, you can integrate it into other recipes.
• Adds flavor: Discard offers a tangy flavor that enhances sweet and savory dishes.
• It’s versatile: You can use it in various recipes, from pancakes to crackers to waffles.

By using your sourdough discard in everyday cooking, you’ll reduce food waste and discover new and delicious ways to incorporate this tangy ingredient into your meals.

What Is Sourdough Discard?

Sourdough discard is the portion of sourdough starter you remove before feeding your starter with fresh flour and water. While this part is no longer active enough to leaven bread, it still has excellent texture and flavor, which can be helpful in a wide range of recipes. Instead of throwing it away, sourdough enthusiasts worldwide have discovered that this humble ingredient can be turned into countless delicious foods.

But what makes it different from an active sourdough starter? Simply put, it’s unfed and weak enough to rise bread dough. However, it can add complex flavors to other dishes, often imparting a tangy taste that elevates even simple recipes.

The Best and Easiest Ways to Use Sourdough Discard

Sourdough Discard Pancakes

Making pancakes is one of the easiest and most popular ways to use sourdough discard. Pancakes made with sourdough discard have a light and fluffy texture with a subtle tangy flavor. Here’s how you can make them:

Ingredients:

• 1 cup sourdough discard
• 1 cup flour
• 1 egg
• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Whisk together the sourdough discard, flour, egg, milk, and sugar in a large bowl until smooth.
2. Just before cooking, stir in the baking soda. This will help the pancakes rise and become fluffy.
3. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
4. Pour the batter onto the skillet, cook until bubbles form on the surface, then flip and cook until golden brown.

Serve your sourdough discard pancakes with maple syrup, fresh fruit, or any of your favorite toppings. They are quick, easy, and perfect for breakfast or brunch.

If you’re looking for more accessible pancake recipes, The Clever Carrot has a great guide on making fluffy pancakes with sourdough discard.

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Sourdough Crackers

Another fantastic way to use up a large quantity of sourdough discard is to make crackers. These are simple to make and are perfect as a snack or paired with cheese and dips.

Ingredients:

• 1 cup sourdough discard
• 1 cup flour
• 2 tablespoons olive oil
• Salt and seasoning of choice (e.g., garlic powder, rosemary, or sesame seeds)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the sourdough discard, flour, olive oil, and seasonings into a dough.
3. Roll the dough as thin as possible on a floured surface.
4. Cut the dough into squares or any shape you prefer and place them on a baking sheet.
5. Bake for 15–20 minutes or until crispy and golden brown.

These sourdough crackers are an excellent way to minimize waste and provide a healthier alternative to store-bought crackers. Using sourdough discard in this recipe allows you to get creative with different seasonings and herbs, giving the crackers a personalized flavor.

Want to make larger batches of crackers? Pantry Mama offers several variations to try.

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Sourdough Discard Waffles

Like pancakes, waffles made with sourdough discards are a leisurely breakfast or brunch option. They are crispy on the outside and tender on the inside, with just the right amount of tang.

Ingredients:

• 1 cup sourdough discard
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Instructions:

1. Combine all the ingredients in a large bowl and whisk until smooth.
2. Preheat your waffle iron and lightly grease it.
3. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until crispy and golden.

Serve with whipped cream, berries, or maple syrup for a breakfast that’s sure to impress.

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Sourdough Discard Fry Bread

For a quick savory snack or side dish, fry bread made from sourdough discards is a delicious option. It’s straightforward to make and requires minimal ingredients.

Instructions:

1. Heat a skillet with oil or butter over medium heat.
2. Scoop your sourdough discards directly into the hot pan.
3. Fry until bubbles form, then flip and cook until the bread is golden on both sides.

This fry bread has a crispy exterior and a soft, chewy interior. It pairs wonderfully with soups, salads, or even simply with honey or butter.

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Sourdough Pizza Dough

Pizza is a favorite comfort food, and adding sourdough discards to your pizza dough is a game changer. The discard adds extra depth and flavor to the crust, making it light and airy.

Instructions:

1. Add 1 cup of sourdough discards to your standard pizza dough recipe.
2. Mix the discard with flour, water, yeast, and salt, and knead until smooth.
3. Let the dough rise like any pizza dough, then shape and top with your favorite ingredients.

Bake the pizza in a hot oven (450°F or higher) for a crispy, delicious crust. This method gives your homemade pizza a gourmet twist, perfect for pizza night.

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Quick Breads and Cakes

Quick breads and cakes are also great ways to use sourdough discards. You can use it in recipes like banana bread, zucchini bread, or even coffee cake. The discard adds moisture and a unique tangy flavor that makes your baked goods stand out.

Tips:

• Substitute sourdough discards for some of the liquid and flour in your recipe.
• Use discard with baking powder or baking soda to ensure the bread rises appropriately.

How to Add Sourdough Discards to Any Recipe

One of the best things about sourdough discards is its versatility. If you’re an experienced baker or cook, you can experiment by adding discard to almost any recipe using a simple substitution method.

Here’s how:

• For every 1 cup of sourdough discards, reduce the flour in your recipe by ½ cup and the liquid by ½ cup.
• Be mindful of hydration: Since sourdough discards contains water, it will slightly affect the consistency of your dough or batter. Adjust as necessary.

This formula works for pancakes, muffins, bread, and even cakes. Using sourdough discard allows you to repurpose your starter while exploring new culinary possibilities.

Storing and Maintaining Sourdough Discard

Proper storage is essential to ensure that your sourdough discards stays fresh and ready for use.

Here are a few tips for maintaining your discard:

• Store in the fridge: Keeping sourdough discarded in the refrigerator slows the fermentation process, allowing it to stay fresh for up to a week.
• Freeze for later: If you can’t use the discard within a week, freeze it in an airtight container. You can thaw and use it whenever needed.
• Stir before use: Always stir your discard before adding it to a recipe to ensure an even distribution of flavors.

Check out Zero-Waste Chef’s article for a more in-depth guide on managing sourdough discards.

Creative Uses for Sourdough Discards

Don’t limit yourself to just pancakes or crackers. There are many unique and creative ways to use sourdough discards.

• Cookies: Add discard to cookie dough for a softer, chewier texture.
• Pretzels: Use sourdough discards to make tangy homemade pretzels.
• Pie crust: Substitute some flour with sourdough and discard in pie crust recipes for a flakier texture.

These creative recipes allow you to experiment and get the most out of your discard, transforming what would be waste into culinary gold.

FAQs About Sourdough Discard

1. What is the best way to store sourdough discard?

• Store it in an airtight container in the fridge and use it within a week. If you can’t use it quickly, freeze it for later use.

2. Can you freeze sourdough discard?

• Yes, sourdough discards can be frozen for up to three months. Thaw it out when you’re ready to use it.

3. How do you know if sourdough discard has gone wrong?

• If the discard has an unpleasant smell, visible mold, or an unusual color, it’s best to throw it out.

4. Can sourdough discard be used for fermenting other foods?

• You can use discard to ferment other foods, including pancakes, waffles, and even homemade pickles.

5. How long can sourdough discard last?

• When stored in the fridge, discard can last up to two weeks, though it’s best used within a week for optimal flavor.

Conclusion

There you have it—the easiest ways to use sourdough discards in your kitchen! Whether making pancakes, crackers, pizza dough, or fried bread, sourdough discards offers endless possibilities for reducing waste and creating delicious meals. So, next time you’re tempted to toss your sourdough, remember that it has plenty of life left. Experiment with these recipes, and discover how versatile and flavorful sourdough discards can be!