Don’t Throw Away Your Sourdough Discard: Try These Delicious Recipes Instead

Hello there, fellow sourdough bakers! If you are like me, you may have found yourself throwing away sourdough discard every time you feed your starter. It can be quite disheartening to waste all that flour and effort just because it isn’t fit for baking. However, fear not! There are countless delicious and easy recipes you can make with your leftover sourdough discard. Not only will you reduce food waste, but you will also create some mouth-watering treats. Here are some ideas to get you started.

Don't Throw Away Your Sourdough Discard: Try These Delicious Recipes Instead

First up, have you ever heard of sourdough waffles? They are a perfect way to start your day! All you need is sourdough starter, flour, eggs, milk, a bit of sugar, and a pinch of salt. The recipe is straightforward, and the result is a delicious, crispy waffle with a tangy flavor from the sourdough. Another way to utilize your discard is by making sourdough crackers. They are an excellent snack, and they are effortless to make. All you need is flour, sourdough starter, butter, salt, and some herbs or spices for flavor. The crackers are crisp and savory, and they go perfectly well with cheese or dips. These are just some of the countless ways you can use up your sourdough discard. Keep reading for more recipe ideas!

Sourdough Discard Recipes

What Is Sourdough Discard?

If you love baking bread, then you might have heard of sourdough. It’s a type of bread that’s made with a sourdough starter, which is a mixture of flour and water that’s left to ferment. As the starter ferments, it creates natural yeast and bacteria, which gives sourdough its distinctive tangy flavor.

When you use your sourdough starter to make bread, you’ll typically use a portion of it and feed the rest to keep it alive and healthy. The part that you discard is called sourdough discard, and it doesn’t have to go to waste. You can use it in a variety of recipes to add flavor and texture.

Sourdough discard is versatile and can be added to both sweet and savory recipes. It’s often used as a substitute for flour and can add a delicious tangy flavor to pancakes, waffles, biscuits, and even cookies.

Baking with Sourdough Discard

If you’re tired of wasting your sourdough discard, then baking is a great way to use it up. Here are some delicious recipes you can make with your sourdough discard:

  • Pancakes and waffles: Add 1/2 cup of sourdough discard to your batter for extra flavor and fluffiness.
  • Biscuits: Use 1/2 cup of sourdough discard instead of some of the flour for a tender and tangy biscuit.
  • Crackers: Mix together 1 cup of flour, 1/2 cup of sourdough discard, and 1/4 cup of butter for a delicious sourdough cracker.
  • Bread: Use your sourdough discard to make a no-knead bread recipe for a tangy and rustic loaf.

Cooking with Sourdough Discard

Not just for baking, sourdough discard can also be used as an essential ingredient in cooking. Here are some ideas:

  • Fried rice: Mix together 2 cups of cooked rice, 1/2 cup of sourdough discard, 1 tablespoon of soy sauce, and any vegetable leftovers you have for a flavorful meal.
  • Pizza dough: Use 1/2 cup of sourdough discard in your pizza dough recipe for an extra tangy crust.
  • Pasta: Mix together 2 cups of flour, 1 cup of sourdough discard, and 3 eggs for a tangy homemade pasta.
  • Pretzels: Mix together 2 cups of flour, 1/2 cup of sourdough discard, and 1 tablespoon of salt for a delicious pretzel dough.

So, don’t throw away your sourdough discard! From baked goods to easy meals, there are many ways to use it up and add a tasty tang to your recipes.

Sustainable Benefits of Sourdough Discard

Reducing Food Waste

Sourdough bread is a wonderful creation that has recently come back into popularity due to its unique taste and health benefits. One particularly advantageous aspect of sourdough bread-making is the ability to make use of the leftover starter or discard that would otherwise go to waste. This is especially important for those who regularly bake their own sourdough bread, as they may end up with quite a bit of discard that they don’t know what to do with.

Using the discard in other recipes not only reduces waste but also saves money on ingredients. With the sourdough’s natural yeast culture, the discard can provide a tangy flavor and a slightly acidic tang that’s great for flavoring different types of recipes. From pancakes, waffles, and biscuits to pizza dough, crackers, and even soups, the possibilities are endless. With a bit of creativity and inspiration, sourdough discard can transform a regular recipe into a culinary masterpiece.

Natural & Nutritious

In addition to reducing waste, sourdough is also an excellent alternative to commercial bread due to the natural yeast that develops within the sourdough culture. Unlike commercially produced bread that requires the addition of yeast, sourdough naturally ferments, which provides a range of health benefits.

The fermentation process of sourdough bread results in the production of gut-friendly bacteria that help improve digestion. Additionally, sourdough bread has a lower glycemic effect, which means that it doesn’t spike blood sugar levels, making it an ideal option for people with diabetes. Sourdough bread also has more nutrients, vitamins, and minerals than conventional bread, which makes it an excellent choice for anyone looking for a healthier option.

Environmentally Friendly

The process of making sourdough bread is not only beneficial for humans, but it’s also environmentally friendly. Unlike commercially produced bread, which relies on harsh chemicals and genetically modified ingredients, sourdough bread-making relies on naturally occurring cultures to rise the dough.

Sourdough is made up of lactobacilli, a type of lactic acid bacteria, and yeast. These natural cultures ferment the dough, which means they don’t require the additional use of synthetic fertilizers or pesticides that can harm the environment. Additionally, the carbon footprint of sourdough bread is significantly less than that of commercially produced bread, thanks to the use of natural cultures.

By making use of sourdough discard in other recipes, we can reduce food waste, save money, and contribute to a more sustainable world. As sourdough continues to gain popularity, we can look forward to creating new and exciting recipes that support a healthier, more natural way of living.

Closing Thoughts

Thank you for taking the time to read about these delicious sourdough discard recipes. We hope that you feel inspired to try some of these recipes yourself and make the most out of your sourdough baking journey. Don’t forget to experiment with different flavors and ingredients to make each recipe uniquely your own.

If you found this article helpful, please consider sharing it with your friends and family who may also be interested in trying out these recipes. And of course, feel free to visit our website again for more sourdough tips, tricks, and recipes.

Happy baking!


1. What is sourdough discard?

Sourdough discard is the portion of sourdough starter that is removed during the feeding process, prior to adding fresh flour and water.

2. Can I use sourdough discard in place of yeast?

Yes! Sourdough discard can be used as a natural and flavorful alternative to commercial yeast in many baked goods.

3. Do I have to discard my sourdough starter?

Yes, it is important to remove a portion of your starter at each feeding in order to maintain a healthy ratio of starter to fresh flour and water.

4. How long can I keep sourdough discard?

Sourdough discard can be kept in the refrigerator for up to a week, or frozen for longer storage.

5. Can I use sourdough discard in savory dishes?

Absolutely! Sourdough discard can add a tangy and complex flavor to a variety of savory recipes, such as soups, stews, and sauces.

6. What if my sourdough discard smells bad?

If your sourdough discard has a foul or off-putting odor, it may be an indication of over-fermentation or contamination. It is best to discard the sourdough and start fresh.

7. Can I use whole wheat flour for sourdough discard recipes?

Yes, you can use whole wheat flour in place of all-purpose flour in many sourdough discard recipes. However, keep in mind that whole wheat flour may give the final product a more dense and hearty texture.

8. Can I use sourdough discard in gluten-free recipes?

Sourdough discard may not work well as a replacement for gluten-free baked goods, as the lack of gluten can make it difficult for the dough to rise and hold its shape.

9. How do I know when my sourdough discard is ready to use?

Sourdough discard should be active and bubbly, indicating that the naturally occurring yeasts and bacteria are actively fermenting the mixture.

10. Can I use sourdough discard in bread recipes?

Yes, you can use sourdough discard in many bread recipes in place of commercial yeast. However, keep in mind that the dough may require a longer rise time due to the slower fermentation process of the natural sourdough culture.