Week 3: Sourdough Discard and How to Use it in Your Baking Recipes
- tipsygoosefarm
- Feb 20
- 3 min read
Sourdough discard is the portion of starter you remove before feeding your sourdough culture. Many home bakers toss it out, but this discard is actually a treasure trove of flavor and texture waiting to be used. Instead of wasting it, you can add it to a variety of recipes to enhance taste and reduce food waste. Don't toss it, bake with it!
What Is Sourdough Discard?
When you maintain a sourdough starter, you either bake with the active starter or you regularly remove some of the starter before feeding fresh flour and water. This removed portion is called sourdough discard. It contains natural yeast and bacteria but is less active than the fed starter, so it’s not ideal for making bread rise on its own. However, it still carries the signature tangy flavor and can be used in recipes that don’t require strong rising power.
Discard is usually a thick, bubbly mixture with a slightly sour aroma. It’s safe to eat and can be incorporated into many baked goods to add moisture, flavor, and a subtle tang.
Why Use Sourdough Discard?
Using sourdough discard helps reduce waste and makes your baking more sustainable. It also adds complexity to flavors in recipes without needing extra yeast or baking powder. Plus, it’s a great way to experiment with sourdough’s unique taste in everyday treats.
How to Store Sourdough Discard
If you don’t want to use your discard immediately, you can store it in the fridge for up to a week. For longer storage, freeze it in small portions. When ready to use, thaw it at room temperature. Always give it a quick stir before adding it to recipes.
Recipe: Sourdough Discard Pancakes
This easy sourdough discard pancake recipe is a great way to use up leftover sourdough starter while making a delicious breakfast. My family love them!
Ingredients
1 cup sourdough starter (discard)
1 cup all-purpose flour
1 cup milk (or buttermilk)
1 large egg
2 tablespoons sugar (optional)
1 teaspoon baking powder *
1/2 teaspoon baking soda *
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons melted butter or coconut oil
Instructions
In a large mixing bowl, combine the sourdough starter, milk, and egg. Whisk until smooth.
Add the flour, sugar (if using), baking powder*, baking soda*, cinnamon and salt to the mixture. Stir until just combined; it's okay if there are a few lumps.
Fold in the melted butter or oil until incorporated.
***IF you make the batter the night before no baking soda or powder are needed. Mix all other ingredients together and store in fridge overnight. The discard will work its magic overnight. In the morning add a bit of milk if the batter is too thick **
Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Tips
You can customize these pancakes by adding chocolate chips, blueberries, or nuts to the batter.
Durring the holidays, I substitute eggnog for the milk
If the batter is too thick, add a little more milk to reach your desired consistency.
Leftover pancakes can be stored in the refrigerator and reheated in the toaster or microwave.
YUM
Sourdough Discard: Don't toss it, used it!
Sourdough discard is a versatile ingredient that can enhance many baked goods with its unique flavor and texture. By incorporating discard into pancakes, crackers, quick breads, pizza dough, and biscuits, you reduce waste and add delicious complexity to your baking. Start experimenting with small batches and discover how this often-overlooked ingredient can transform your kitchen creations. And if you discover a good recipe, send it my way!
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