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Sourdough Discard 101 image with photos of various sourdough discard recipes

Sourdough Discard 101

Posted on January 17, 2023February 14, 2023 by sourdoughbrandon

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my disclosures here.

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Table Of Contents
  1. What is Sourdough Discard?
  2. What's the Difference Between Sourdough Starter, Discard, and Levain?
  3. How to Reduce Sourdough Discard
  4. How Do You Store Sourdough Discard?
    • How Long Can You Store Sourdough Discard?
  5. What Can You Make with Sourdough Discard?
    • What Does Sourdough Discard Taste Like?
    • Can You Make Bread with Sourdough Discard?
  6. Can You Feed Discard to Make a Starter?
  7. Can Sourdough Discard be Composted?
    • What Questions or Comments do you have about Sourdough Discard?
  8. Recipes You May Enjoy:

The term “sourdough discard” is a bit of a misnomer. Discard implies waste or trash, while sourdough discard is anything but!

Sourdough discard is an incredibly versatile, useful, and delicious ingredient that can reimagine how you cook or bake with sourdough.

I use sourdough discard in a trove of sourdough discard recipes and keep a weekly stockpile of it in my refrigerator just for the purpose of baking with it. You can use it in savory or sweet applications.

This comprehensive guide on sourdough discard covers what sourdough discard is, how to store it, how to bake with it, and other frequently asked questions about this misunderstood ingredient.

🙋‍♂️ Have sourdough discard questions? Leave a question or comment!


What is Sourdough Discard?

Each time you feed your sourdough starter, you must remove some of it.

Why? Because a healthy sourdough starter will quickly outgrow its container and get too large! Soon enough, you’ll be overflowing with sourdough starter.

Sourdough discard is the portion of sourdough starter removed before refreshing or feeding your sourdough starter.

In other words, sourdough discard is an overripe sourdough starter often thrown away or tossed to control the starter’s size and acidity.

Some refer to sourdough discard as “sourdough surplus” because it doesn’t have to be wasted as the word “discard” implies.

Bubbly sourdough discard container

What’s the Difference Between Sourdough Starter, Discard, and Levain?

The differences between sourdough starter, discard, and levain are subtle but important.

Sourdough starter is the mother culture. It is refreshed and fed regularly. The mother culture lasts indefinitely with routine care, and its main use is the leavening in a recipe.

Sourdough discard is an unfed, ripe portion of the mother culture. You remove the sourdough discard during feedings to maintain the size of your sourdough starter. Trash discard or store it to use as an acidic ingredient in unleavened recipes.

Finally, a levain (luh-VAHN) is an offshoot of the mother culture. Feed the levain separately from the sourdough starter and use 100% of it in a recipe.

I start most of my leavened recipes with a levain so I can feed my small starter on its same routine and build a separate larger culture for the recipe. Furthermore, you can feed the levain with other flours or ingredients without disrupting the balance of the mother culture.

Infographic with differences between sourdough starter, discard, and levain

How to Reduce Sourdough Discard

The amount of discard created from a starter varies. The quantity of discard depends on the size of the starter and how you regularly feed your starter. I always recommend a regular feeding schedule to keep your starter healthy and active.

A large starter will result in more sourdough discard. Likewise, a small sourdough starter will result in less discard.

I create and maintain a small sourdough starter, which reduces waste. This minimizes the amount of discard I throw away or keep on hand. A small starter requires less flour and water to feed it, thus resulting in less discard.

For example, I typically maintain my starter with 5 grams of starter, 30 grams of flour, and 30 grams of water. When the starter doubles in size, I discard all but 5 grams and repeat with the same refreshment of flour and water.

If need more starter for a recipe, I build it up by discarding less and feeding it more flour and water.

In short, to reduce sourdough discard, maintain a small sourdough starter.

Jar of bubbly and ripe levain or sourdough starter

How Do You Store Sourdough Discard?

Store sourdough discard in the refrigerator in a sealed container, like a reusable deli container or a Mason jar.

Refrigeration slows down fermentation to a halt and the discard will not rise anymore. The discard has not been fed and thus will not continue to rise.

Additionally, you can store discard in the freezer in a freezer-safe container or ziplock bag. However, I generally don’t recommend freezing discard, unless you need a large amount of it to use for multiple recipes in the future.

I do not store discard at room temperature as it degrades quickly.

Sourdough discard in small deli container
Sourdough discard container

How Long Can You Store Sourdough Discard?

You can store sourdough discard in the refrigerator for up to two weeks. However, I recommend using it within the first week of storage.

Over time, the discard becomes extremely acidic and lends a very sour and unpleasant flavor to baked goods or recipes where applied.

It’s possible that a thin layer of brown or black liquid develops on top of the discard while it is stored. This layer of liquid is called “hooch” and is safe to stir into the starter or pour out. Hooch is simply a liquid byproduct (mostly alcohol) of fermentation and is completely normal.

While you can store sourdough discard for longer than two weeks, I toss it after that time to avoid the unpleasant sour flavor. If there is ever mold growing on your discard or it smells bad, throw it away immediately and do not consume.


What Can You Make with Sourdough Discard?

I have many sourdough discard recipes and use discard in a plethora of savory and sweet applications.

Since discard does not have the leavening power of sourdough starter, I typically use it in conjunction with other leavening agents like baking soda and baking powder.

Some of my favorite sourdough discard recipes include:

Sourdough Banana Bread with Chai Spices
This easy Sourdough Banana Bread uses five bananas and warming chai spices for the most delicious treat! You can use active sourdough starter or sourdough discard for this banana bread recipe.
Check out this recipe
Sliced sourdough banana bread with masala chai spices
Sourdough Discard Chocolate Chip Cookies
Learn how to bake the best sourdough discard chocolate chip cookies with this easy recipe! The cookies have crispy edges and gooey pools of chocolate throughout.
Check out this recipe
Multiple Sourdough Discard Chocolate Chip Cookies on a marble surface
Sourdough Pumpkin Waffles
Sourdough Pumpkin Waffles are easy to make and the perfect cozy fall breakfast. These sourdough waffles are spiced with cinnamon, ginger, and nutmeg, and use sourdough starter (active or discard) and buttermilk for a slight tanginess. The sourdough waffles are light and fluffy due to folding in whipped egg whites.
Check out this recipe
Sourdough pumpkin waffle with whipped cream on plate
Sourdough Biscuits with Cheddar and Chives
This Sourdough Biscuits recipe is so easy to make and comes together in 30 minutes! The fluffy and flaky sourdough biscuits have a great tang from buttermilk and sourdough starter. With a favorite biscuit combo of cheddar and chives, these are the best sourdough biscuits!
Check out this recipe
Sourdough biscuits in a basket with red and white towel
Sourdough Zucchini Bread
Sourdough Zucchini Bread is the perfect summer snacking cake. This moist and easy to make zucchini bread is spiced with ginger and balanced with tangy sour cream and sourdough starter for a delicious treat.
Check out this recipe
Three slices of sourdough zucchini bread with ginger
Sourdough Pie Crust
Making an extra flaky Sourdough Pie Crust is so easy! This foolproof recipe makes the flakiest Sourdough Pie Crust that can be used for both savory and sweet applications.
Check out this recipe
Flaky sourdough pie crust in pie plate
Sourdough Strawberry Shortcakes
Indulge in the perfect summer dessert with this easy sourdough strawberry shortcakes recipe featuring flaky, buttery biscuits, whipped cream, and strawberries. While there are three components to this recipe, they're each quite simple to make and the strawberries and whipped cream can be made as the shortcakes freeze and bake. The sourdough shortcakes also be made and frozen in advance.
Check out this recipe
A sourdough strawberry shortcake with flaky sourdough biscuits, whipped cream, and fresh strawberries on a plate.
Sourdough Pop Tarts
These gourmet Sourdough Pop Tarts feature a flaky sourdough rough puff pastry with fruity jam centers and adorned with a colorful glaze and rainbow sprinkles.
Check out this recipe
Sourdough Pop Tarts with blueberry and strawberry jam icings and rainbow sprinkles.
Sourdough Honey Cornbread
Sourdough Honey Cornbread is cooked in a cast iron skillet for crispy edges and a moist center. The sourdough cornbread is sweetened with honey and makes the perfect side for any gathering.
Check out this recipe
Sourdough Honey Cornbread in cast-iron skillet with butter
Sourdough Blondies with Rhubarb and Almonds
Enjoy a unique twist on traditional blondies with these delicious sourdough blondies, featuring tart rhubarb and crunchy almonds for a perfect balance of flavors. Perfect for springtime snacking.
Check out this recipe
Sourdough blondies with rhubarb and almonds stacked on a plate
Sourdough Matcha Madeleines
Learn how to make perfect madeleines with this Sourdough Matcha Madeleines recipe! These classic French sponge cakes brightened with green tea matcha powder and lime zest for a delicious tea time treat.
Check out this recipe
Platter of sourdough matcha madeleines
Chocolate Raspberry Sourdough Biscotti
Use sourdough discard to make these easy Chocolate Raspberry Sourdough Biscotti. These twice-baked Italian cookies are chocolatey and perfect for dunking in your favorite warm drink.
Check out this recipe
Chocolate raspberry sourdough biscotti on a plate with a cup of coffee

What Does Sourdough Discard Taste Like?

Depending on how fresh the discard is, sourdough discard tastes acidic, sour, and tangy. If recent, it may have a yeasty taste or smell to it and still be bubbly.

On the other hand, the older the sourdough discard is, the more acidic it becomes. Old sourdough discard is runny, slimy, and may smell like alcohol due to the fermentation byproducts and the starter being hungry. Hence, why I recommend using discard in a week so the flavor doesn’t affect recipes.

In baked goods, sourdough discard is similar to using buttermilk, sour cream, kefir, or yogurt in a recipe. For example, in my Sourdough Biscuits with Cheddar and Chives recipe, the discard is used in tandem with buttermilk for tanginess.

At 100% hydration, sourdough discard is 50/50 water and flour. Subtract the percentage of hydration and flour from a recipe if modifying a recipe to add discard.

Pouring sourdough discard into bowl
Pouring sourdough discard

Can You Make Bread with Sourdough Discard?

Technically, yes, but with some caveats.

It’s always best to use your sourdough starter at its peak for the best leavening performance. This is when the starter is at its peak or within a few hours after. Slowly, the performance degrades as the starter ferments longer and runs out of food.

However, sometimes you may forget to feed your starter, not have enough, or remember you have some discard that’s about to expire in the refrigerator.

If the discard is less than two days old and refrigerated, then you can likely use it in place of sourdough starter in a recipe. The leavening might take longer and the loaf may be more sour tasting.

For older discard, build a levain (offshoot of your starter), and use the entire levain in the recipe in place of the starter. That will give you a sense of the leavening power of the discard without compromising your bread. Essentially, build another starter using the discard so you can gauge its capabilities.

I find sourdough discard is more forgiving in loaf bread recipes like Sourdough Sandwich Bread than an artisan-style country loaf like My Everyday Sourdough Bread Recipe.


Can You Feed Discard to Make a Starter?

Generally, yes. Sourdough discard is a hungry sourdough starter that hasn’t been refreshed.

You can build a new sourdough starter using sourdough discard and feeding it as you typically would for a few days. Once functioning and consistently rising and falling, you can use it in recipes as a new sourdough starter.

However, if the new starter fails to rise or double in size after a few days, it likely is not strong enough to leaven bread.


Can Sourdough Discard be Composted?

Yes, you can compost sourdough discard or sourdough starter!

Do not pour sourdough starter or discard it down the drain as it can clog your pipes when it dries.

Chickens will also gladly consume discard as a probiotic snack. Dry it first and feed it like a grain.

Chicken staring at camera
Backyard chickens

What Questions or Comments do you have about Sourdough Discard?

Leave your questions or comments below.


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4 thoughts on “Sourdough Discard 101”

  1. Angia Feurtado says:
    August 13, 2023 at 9:47 am

    Hello, I am totally new to making a sourdough stater. Please provide recipe and instructions on how to make the sourdough starter.

    Reply
    1. sourdoughbrandon says:
      August 13, 2023 at 12:16 pm

      Hi Angia, you can view how to make a sourdough starter here.

      Reply
  2. Nina Meister says:
    June 2, 2023 at 2:48 pm

    How long can I keep collecting discard before using it. I have made a couple of things with it but I have a lot in my jar. It seems kinda thin and a bit grey and some watery stuff on top. Should I throw it out? I always keep it in the fridge..

    Thanks for you help. I am a newbie at this whole sourdough thing but I love it when I eat it!

    Awaiting your advice,

    Nina Meister

    Reply
    1. sourdoughbrandon says:
      June 2, 2023 at 3:27 pm

      Hi Nina, I keep sourdough discard for a couple of weeks maximum in the refrigerator. It will become very acidic and slimy over time (and grey and watery like you mentioned) and it may lend a bad flavor to baked goods at that point. I throw it out after a couple of weeks if I haven’t used it. Let me know if you ever have more questions and welcome to the sourdough community!

      Reply

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