What To Do With Sourdough Discard

Sourdough baking has seen a resurgence in popularity, with home bakers worldwide embracing the art of nurturing a sourdough starter. While the process of feeding and maintaining a sourdough starter is essential for creating delicious, tangy bread, it also results in a byproduct known as sourdough discard. For those new to sourdough baking, understanding what to do with sourdough discard can be a game-changer. Rather than tossing it away, there are numerous creative and practical uses that can turn your sourdough discard into a valuable ingredient in your kitchen.

What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that is removed before feeding. This discard is usually removed to maintain the balance between the starter’s food supply (flour and water) and its microbial community. While it might seem like a waste, sourdough discard is still rich in flavor and potential.

Why Should You Use Sourdough Discard?

1. Waste Reduction: Utilizing sourdough discard helps reduce food waste, a significant concern in sustainable living.
2. Unique Flavor: The tangy, complex flavors of sourdough discard can enhance a variety of recipes.
3. Versatility: From sweet treats to savory dishes, sourdough discard can be used in numerous ways, making it a versatile kitchen ingredient.

How to Store Sourdough Discard

Proper storage of sourdough discard is crucial for maintaining its quality and usability. Here’s how you can store it effectively:

Refrigeration Methods

Storing sourdough discard in the refrigerator is the most common method. Here’s what you need to know:

• How to Store: Place the discard in a clean, airtight container and store it in the refrigerator.
• Shelf Life: Sourdough discard can be kept in the refrigerator for up to two weeks. The cool temperature slows down fermentation, preserving the discard’s usability.
• Room Temperature vs. Refrigeration: While discard can be stored at room temperature, it will continue to ferment, becoming more acidic over time. Refrigeration slows this process, making the discard easier to manage.

Freezing Sourdough Discard

For long-term storage, freezing is an excellent option:

• Freezing Process: Pour the discard into ice cube trays or small containers and freeze until solid. Once frozen, transfer the discard to a freezer-safe bag or container.
• Shelf Life: Frozen sourdough discard can be stored for up to six months.
• Thawing: To use frozen discard, thaw it overnight in the refrigerator or at room temperature. Stir well before using, as the consistency may change slightly.

Dehydrating Sourdough Discard

Dehydrating sourdough discard is a lesser-known but effective method for preservation:

• Dehydration Process: Spread the discard thinly on a baking sheet and allow it to air dry completely. Alternatively, use a food dehydrator set to a low temperature.
• Benefits: Dehydrated discard can be stored indefinitely in an airtight container. It’s perfect for long-term storage and travel.
• Rehydration: To rehydrate, mix the dehydrated discard with water until it reaches the desired consistency.

Popular Recipes for Sourdough Discard

One of the best ways to use sourdough discard is in various recipes that take advantage of its unique flavor. Here are some popular options:

Sourdough Pancakes and Waffles

Sourdough pancakes and waffles are a breakfast favorite for many sourdough enthusiasts. The discard adds a subtle tanginess that complements sweet toppings like syrup and fruit.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup all-purpose flour
• Instructions:
  1. Mix the discarded egg, sugar, and milk in a large bowl.
  2. Add flour, baking soda, and salt, stirring until just combined.
  3. Cook on a preheated griddle or waffle iron until golden brown.
  4. Serve with your favorite toppings.

Tips: For extra fluffiness, let the batter sit for 15 minutes before cooking. Add vanilla or cinnamon for additional flavor.

Sourdough Crackers

Sourdough crackers are a simple and crunchy snack that makes great use of discard. They’re easy to customize with different herbs, spices, and cheeses.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried herbs (optional)
• Instructions:
  1. Mix all ingredients into a dough.
  2. Roll out the dough thinly on a floured surface.
  3. Cut into squares or desired shapes.
  4. Bake at 350°F (175°C) for 20-25 minutes until golden and crispy.

Flavor Variations: Add grated cheese, sesame seeds, or garlic powder to the dough for different flavor profiles.

Sourdough Pizza Dough

Pizza night can be made even better with sourdough pizza dough. The discard imparts a delightful chewiness and flavor to the crust.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 2 1/2 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
• Instructions:
  1. Combine all ingredients in a bowl and knead until a smooth dough forms.
  2. Let the dough rise for 2-3 hours or until doubled in size.
  3. Roll out the dough and top with your favorite pizza toppings.
  4. Bake at 475°F (245°C) for 12-15 minutes until the crust is crispy and golden.

Baking Tips: For an extra crispy crust, preheat your pizza stone in the oven before adding the dough.

Sourdough Banana Bread

Sourdough banana bread is a moist and flavorful way to use overripe bananas and sourdough discard together.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 2 overripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
  2. In a large bowl, combine the mashed bananas, discard, sugar, butter, eggs, and vanilla.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Variations: Add nuts, chocolate chips, or dried fruit to the batter for extra texture and flavor.

Sourdough Chocolate Chip Cookies

Sourdough chocolate chip cookies offer a delicious twist on a classic treat. The discard adds a subtle tang that enhances the sweetness of the chocolate.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
• Instructions:
  1. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  2. Mix in the egg, vanilla, and sourdough and discard.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the chocolate chips.
  6. Drop spoonfuls of dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes until the edges are golden.

Baking Tip: For softer cookies, slightly underbake and let them cool on the baking sheet.

Sourdough Biscuits and Rolls

Sourdough biscuits and rolls are a fantastic way to add a tangy flavor to your bread basket.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1/4 cup cold butter, cut into cubes
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the sourdough, discard, and milk until a dough forms.
  5. Roll out the dough on a floured surface and cut into biscuits or shape into rolls.
  6. Place on a baking sheet and bake for 12-15 minutes until golden.

Herb and Cheese Variations: Incorporate fresh herbs like rosemary or grated cheese into the dough for extra flavor.

Unique Uses for Sourdough Discard

Beyond the popular recipes, sourdough discard can be used in a variety of unique and creative ways:

Sourdough Crepes

Sourdough crepes are thin and delicate, making them perfect for both sweet and savory fillings.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon melted butter
  • 1/2 teaspoon salt
• Instructions:
  1. Whisk all ingredients together until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease it.
  3. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly.
  4. Cook for 1-2 minutes on each side until lightly golden.
  5. Fill with your choice of fillings and fold or roll up.

Filling Ideas: Sweet options include Nutella and bananas, while savory options might include ham and cheese or smoked salmon and cream cheese.

Sourdough Muffins

Sourdough muffins are an easy way to use up discard while creating a quick breakfast or snack.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mix-ins (e.g., blueberries, chocolate chips)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix the sugar, butter, eggs, vanilla, and sourdough discard.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually combine the wet and dry ingredients, stirring until just combined.
  5. Fold in your desired mix-ins.
  6. Spoon the batter into the muffin tin and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

Seasonal Variations: In the fall, try pumpkin puree and spices, or in the summer, fresh berries.

Sourdough Pop-Tarts

For a fun, nostalgic treat, try making sourdough pop-tarts using your discard.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 2 1/2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold water
  • Filling of choice (e.g., jam, chocolate spread)
  • Egg wash (1 egg beaten with 1 tablespoon water)
• Instructions:
  1. Combine flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Stir in the sourdough, discard, and use cold water until a dough forms.
  3. Divide the dough in half, wrap it in plastic, and chill for 30 minutes.
  4. Roll out the dough and cut into rectangles.
  5. Place filling in the center of half the rectangles, leaving a border.
  6. Brush the edges with egg wash and top with another rectangle. Press edges to seal.
  7. Place on a baking sheet, brush with egg wash, and bake at 375°F (190°C) for 25-30 minutes until golden.

Glazing Tips: Once cooled, drizzle with a simple icing made from powdered sugar and milk.

Sourdough Crack Cakes

Sourdough crack cakes are a rich, moist dessert that combines the tang of sourdough with the sweetness of cake.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a cake pan.
  2. Cream the butter and sugar together until light and fluffy.
  3. Mix in the eggs, one at a time, followed by the vanilla and sourdough discard.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture alternately with the milk, mixing until smooth.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.

Serving Suggestion: Serve with a dusting of powdered sugar or a dollop of whipped cream.

Sourdough Dumplings

For something savory, sourdough dumplings are a fantastic addition to soups and stews.

Recipe:

• Ingredients:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/2 cup milk
• Instructions:
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the sourdough, discard, and milk until a dough forms.
  4. Drop spoonfuls of dough into simmering soup or stew.
  5. Cover and cook for 15-20 minutes until the dumplings are cooked through.

Cooking Tips: Do not lift the lid while cooking, as the steam is necessary for the dumplings to cook properly.

Zero-Waste Sourdough: Managing and Reducing Discard

If you’re looking to minimize waste even further, there are several strategies for managing and reducing sourdough discard.

Minimizing Discard Waste

One of the simplest ways to reduce sourdough discard waste is to adjust the feeding ratio of your starter:

• Smaller Feedings: If you bake less frequently, consider reducing the amount of flour and water you use to feed your starter. This results in less discard.
• Split Your Starter: If your starter is getting too large, split it and store half in the refrigerator, where it can be fed less frequently.

Using Discard in Garden Compost

If you have a garden, consider adding sourdough discard to your compost pile. Here’s how:

• Composting Process: Sourdough discard is rich in nitrogen, which is beneficial for compost. Mix it in with other compostable materials like vegetable scraps and yard waste.
• Benefits: Over time, composted sourdough discard will break down into nutrient-rich compost that can be used to enrich garden soil.

Note: Avoid adding discard with salt or sugar to the compost pile, as these can affect the composting process.

Feeding Sourdough Discard to Livestock

Sourdough discard can also be used as a feed supplement for livestock, particularly chickens:

• Feeding Guidelines: Mix the discard with other grains or feed to create a balanced diet. Chickens, in particular, can benefit from the additional protein and nutrients found in sourdough discard.
• Quantity: Start with small amounts and observe how your livestock reacts. Adjust the quantity as needed.

Caution: Always ensure that the discard is fresh and free from mold or harmful bacteria before feeding it to animals.

Frequently Asked Questions About Sourdough Discard

Final Thoughts

Using sourdough discard is not only a way to reduce waste but also an opportunity to explore a wide range of recipes and flavors. Whether you’re making pancakes, crackers, or pizza dough, the tangy, complex flavors of sourdough discard can elevate your cooking in unexpected ways. Experiment with different recipes, share your creations and enjoy the benefits of making the most out of your sourdough baking process.

Related Resources

• Sourdough Communities and Forums: Join online groups like Reddit’s r/Sourdough or Facebook’s sourdough baking communities to share tips and recipes.
• Recommended Reading: Check out books like Tartine Bread by Chad Robertson or The Sourdough School by Vanessa Kimbell for more in-depth sourdough knowledge.
• Sourdough Baking Tools: Consider investing in a digital scale, bench scraper, and banneton-proofing baskets to enhance your sourdough baking experience.