If you’ve been working with sourdough, you’ve likely encountered the need to regularly remove part of your starter during the feeding process. This removed portion is commonly known as sourdough discard. The term “discard” may make it sound like something to toss away, but this couldn’t be further from the truth. In fact, there are numerous ways to use sourdough discard, transforming what could be waste into delicious creations.
Bakers frequently wonder, Do I really need to throw it away? The answer is no! Not only is sourdough discard a valuable ingredient in many recipes, but it’s also an opportunity to reduce kitchen waste. In this article, we’ll explore why discard is necessary, how to store it, and a variety of creative ways to use it in both baking and non-baking applications. Along the way, we’ll also address common questions about sourdough discard and provide links to additional resources to help you make the most of it.
For more inspiration on repurposing your discard, Carmen Recipes offers a fantastic guide on creative and delicious ways to use sourdough discard, including unique recipes like crackers and waffles.
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that is removed before feeding it with fresh flour and water. This feeding process is necessary to keep the wild yeast and bacteria in the starter healthy and active. While the removed discard doesn’t have the same leavening power as a freshly fed starter, it still contains plenty of flavor, along with fermentation byproducts like lactic acid bacteria and wild yeast. These characteristics make discard a valuable ingredient that can add complexity and depth to various dishes.
Although discard lacks the rising power needed for leavened bread, it’s excellent for non-leavened recipes like pancakes, crackers, pizza crust, and quick breads. The slightly tangy flavor, resulting from ongoing fermentation, adds a unique taste to your creations.
Why Do You Need to Discard Part of Your Sourdough Starter?
You may wonder, why is it necessary to discard part of the starter? Couldn’t you just keep feeding it without removing anything? The answer lies in maintaining the right microbial balance within the starter. As the starter ferments, the population of yeast and bacteria grows. Without discarding a portion before each feeding, the starter would continue to grow in volume, leading to a diluted, less effective culture. This would result in weaker fermentation and lower-quality bread.
Discarding a portion of the starter before feeding keeps the balance of wild yeast and bacteria at optimal levels, ensuring that the starter remains healthy and active. This practice also helps prevent waste by allowing you to focus on maintaining a manageable amount of starter. Rather than increasing the volume of the starter indefinitely, you remove what you don’t need and refresh the remainder with new flour and water.
The process of discarding is not wasteful if you put that discard to good use. Many bakers have embraced discard as an opportunity to experiment with new recipes and reduce waste. For more tips on managing and storing discard, you can check out Carmen Recipes’ guide on how long sourdough discard can last.
How Much Sourdough Discard is Generated?
The amount of sourdough discard generated depends on the size of your starter and how often you feed it. Typically, for home bakers who maintain a small starter, each feeding might result in 50 to 100 grams of discard. If you’re feeding your starter daily, this can quickly add up to a significant amount of discard. However, by adjusting the size of your starter, you can control the amount of discard produced.
For example, if you don’t bake frequently, you might choose to keep a smaller starter. This reduces both the amount of flour and water needed for feedings and the volume of discard generated. Alternatively, you can store your starter in the fridge between uses, reducing the frequency of feedings and minimizing the amount of discard. This approach is perfect for those who only bake occasionally and don’t want to generate excessive amounts of discard.
How to Store Sourdough Discard
If you don’t plan to use your sourdough discard right away, it’s important to store it properly so it remains usable for future recipes. Here are a few methods for storing discard:
- Refrigeration: The most common way to store sourdough discard is by keeping it in an airtight container in the fridge. Stored this way, discard can last for up to two weeks. Over time, you may notice a layer of dark liquid, called “hooch,” forming on top of the discard. This is a natural byproduct of fermentation and can be stirred back in or poured off before using the discard in recipes.
- Freezing: For longer-term storage, freeze the discard in small portions, such as in ice cube trays or freezer bags. This allows you to thaw just the amount you need when you’re ready to use it. Frozen sourdough discard can last for several months, making it a convenient option for those who bake less frequently.
- Room Temperature: If you plan to use the discard within a few hours of removing it, it can sit at room temperature for a short period. However, keep in mind that the discard will continue to ferment, becoming more sour the longer it sits out.
For a detailed guide on proper storage, including how long discard can stay in the fridge, visit Carmen Recipes.
Creative Ways to Use Sourdough Discard in Baking
One of the most exciting aspects of sourdough discard is its versatility in the kitchen. While it may not have the strength to leaven bread, it can add flavor and texture to a variety of baked goods. Here are some of the best ways to use discard:
1. Sourdough Pancakes and Waffles
One of the simplest and most popular ways to use discard is in pancakes or waffles. The discard adds a mild tangy flavor and helps create a light, fluffy texture. Simply substitute some of the flour and liquid in your usual pancake or waffle batter with discard, and you’ll have a delicious breakfast with minimal waste.
2. Sourdough Pizza Crust
Another great use for sourdough discard is in pizza dough. While discard doesn’t provide the leavening power needed to make the dough rise, it imparts a deep, complex flavor that enhances the overall taste of the pizza crust. Replace part of the flour and water in your pizza dough recipe with discard, and enjoy a chewy, flavorful crust.
3. Sourdough Crackers
Making sourdough discard crackers is a fantastic way to use up discard while creating a crunchy, savory snack. Combine the discard with flour, olive oil, and your choice of herbs or spices, then roll it out and bake until crisp. These crackers are perfect for pairing with cheese or dips and can be stored for several weeks.
4. Quick Breads
Sourdough discard is also an excellent addition to quick breads like banana bread or zucchini bread. The discard adds moisture and a slight sourdough tang that balances well with the sweetness of the bread. Simply replace a portion of the flour and liquid with discard, and bake as usual.
Non-Baking Uses
While baking is the most common use for sourdough discard, there are several non-baking ways to repurpose it. These options allow you to incorporate discard into your cooking routine without firing up the oven:
1. Soup Thickener
Sourdough discard can be used as a natural thickener for soups and stews. The discard adds body to the soup while also imparting a subtle sour flavor that enhances the overall dish. To use discard as a thickener, simply stir it into the soup during the final stages of cooking, and let it simmer for a few minutes.
2. Compost
If you have a garden, consider adding your sourdough discard to your compost pile. The microorganisms in the discard can help break down organic material, enriching the soil in the process. Just be sure to avoid adding discard that has gone bad or developed mold.
3. Gift a Starter
If you have friends or family members interested in sourdough baking, consider gifting them some of your sourdough discard. With a few days of feeding, the discard can become an active starter, giving your loved ones a head start on their own sourdough journey. This is a great way to share the joy of sourdough without wasting any discard.
For more ideas on how to use your discard, check out this article on Carmen Recipes, which offers even more tips on creative ways to make use of discard.
FAQs
Can you freeze sourdough discard?
Yes, freezing discard is an excellent way to store it for future use. Simply portion the discard into small containers or ice cube trays, and freeze. When you’re ready to use it, thaw it in the fridge overnight.
Can you use sourdough discard to make bread?
While discard doesn’t have the same leavening power as a fed starter, it can still be used in some bread recipes. For example, you can add discard to flatbreads or pizza dough to boost flavor without relying on its ability to rise.
How often should I discard sourdough starter?
You should discard a portion of your starter every time you feed it. This could range from daily to weekly, depending on how often you bake. Regular discarding helps maintain a healthy microbial balance in the starter.
What happens if I don’t discard my sourdough starter?
If you don’t discard part of the starter, it will continue to grow in volume, leading to a diluted yeast and bacterial culture. This will weaken the fermentation process and result in poor-quality bread.
Conclusion
There’s no need to throw away sourdough discard when there are so many creative ways to use it. Whether you’re making pancakes, pizza crust, or even thickening soups, the possibilities are endless. By incorporating discard into your baking and cooking routine, you not only reduce waste but also add unique flavors to your dishes.
For more tips, recipes, and inspiration, explore Carmen Recipes for ideas on how to use sourdough discard in ways that go beyond traditional baking. With a little creativity, you can transform your sourdough discard into something delicious every time.