Sourdough Discard Recipes: 14 Ways to Use It Up

Sourdough discard is the portion of starter you remove before feeding it, and it is one of the most useful ingredients in a from-scratch kitchen. It adds tang, tenderness and depth to crackers, pancakes, waffles, flatbreads, pizza, muffins and more. Kept covered in the fridge, it lasts several weeks, so you can collect it and bake once a week.

Below: what discard actually is, how to store it safely, how to swap it into recipes you already have, and 14 of the best ways to use it, from a two-ingredient flatbread to crumpets.

What is sourdough discard?

King Arthur Baking defines discard as the portion of starter removed as part of its routine maintenance. Every feeding means keeping a little starter and adding fresh flour and water; without removing some first, the jar would double every day. (See how to feed a sourdough starter for why.)

Discard is usually unfed or past its peak, so it is acidic and full of flavour, but its yeast is sluggish. That is why most discard recipes do not rely on it for rise. They use baking soda or baking powder, a little commercial yeast, or a thin, crisp format where rise does not matter. The acidity in discard also reacts with baking soda, which is why discard pancakes and waffles puff up so well.

Discard from a brand-new starter (its first week or so) is weak in flavour and best thrown out or composted. Once your starter is established and doubling reliably, every spoonful is fair game.

How long does sourdough discard last?

King Arthur Baking says discard kept in a lidded container in the fridge will last several weeks. As it sits, it keeps fermenting slowly and gets more sour, so:

• Fresh discard (a few days old) is mild and good in sweet recipes: pancakes, muffins, banana bread.
• Older discard (a couple of weeks) is tangier and better suited to savoury things: crackers, flatbread, pizza, scallion pancakes.

For longer storage, freeze it. Portion it into lidded containers or freezer bags (labelled with the weight), thaw in the fridge, and stir before using.

How to store discard (and when to throw it out)

1. Keep one lidded jar in the fridge labelled “discard” and add to it each time you feed your starter.
2. Stir it before using. A layer of grey or dark liquid on top is normal. King Arthur says black liquid on top is totally fine.
3. Throw it out if you see fuzzy mould or pink or orange streaks. King Arthur says those mean it is likely contaminated, and Colorado State University Extension says any starter with coloured or fuzzy mould should not be used.

How to use discard in any recipe

You do not need a special “discard recipe” to use discard. King Arthur Baking’s rule of thumb:

• Most starters are kept at equal weights of flour and water (100% hydration), so discard is half flour, half water.
• For every 100 g of discard you add, reduce the recipe’s flour by 50 g and its liquid by 50 g.
• Use discard to replace no more than one-third of the flour in a recipe, so the texture stays right.

This works well in quick breads, muffins, pancakes, biscuits, cookies and yeast doughs.

14 ways to use sourdough discard

1. Sourdough discard crackers

The classic, and the best way to use up older, tangier discard. Discard, flour, fat and salt are rolled thin and baked until crisp. Ours uses olive oil and herbs. Get the recipe: sourdough discard crackers.

2. Sourdough discard pancakes

Discard and baking soda make light, fluffy pancakes with a subtle tang, ready in about 20 minutes from a cold fridge. Get the recipe: sourdough discard pancakes.

3. Waffles

The same batter as pancakes, with a little more fat for crispness. King Arthur’s classic sourdough waffles go a step further: mix discard, buttermilk, flour and sugar the night before, leave it at a cool room temperature overnight, then add eggs, fat, salt and baking soda in the morning. The overnight rest gives a more pronounced sourdough flavour.

4. Two-ingredient flatbread

Stir together equal weights of discard and flour with a pinch of salt (for example, 150 g discard, 150 g flour, ½ teaspoon salt). Knead briefly, rest 15 minutes, divide into four, roll thin and cook in a hot, dry skillet for 1 to 2 minutes a side until blistered. Brush with garlic butter or olive oil. Good with soups and curries.

5. Pizza crust

Add discard to your usual pizza dough using the rule above, or make a quick crust: combine 200 g discard, 150 g flour, 1 tablespoon olive oil and ½ teaspoon salt, rest 30 minutes, press thin onto an oiled sheet pan, and par-bake at 450°F (230°C) for about 8 minutes before topping. It is crisp rather than puffy. For a lighter crust, add ½ teaspoon instant yeast and let it rise for an hour.

6. Muffins

Discard keeps muffins moist and adds a faint tang that balances sweet fillings like blueberries. Swap discard into your favourite recipe using the half-flour, half-liquid rule, and make sure the recipe has baking soda or baking powder for lift.

7. Biscuits

Discard makes tender, flaky biscuits with a buttermilk-like tang. Use it in place of some of the buttermilk and flour in your usual recipe, keep the butter cold, and handle the dough as little as possible.

8. Banana bread

A good home for fresh, mild discard. Replace up to a third of the flour (and an equal weight of liquid) in your banana bread with discard. The acidity also helps the baking soda do its work.

9. Tortillas

Mix 100 g discard, 200 g all-purpose flour, 40 g softened butter, lard or oil, 60 to 80 g warm water and ¾ teaspoon salt into a soft dough. Rest 30 minutes, divide into eight balls, roll very thin, and cook in a dry, hot skillet for 30 to 60 seconds a side. Stack them in a towel to stay soft.

10. Soft pretzels

Add discard to a yeasted pretzel dough using the swap rule, shape, dip briefly in a baking soda bath and bake hot. The sourdough tang suits the deep brown, salty crust.

11. Scallion pancakes

A savoury favourite for older discard. Thin your discard with a splash of water to a thick batter, stir in a handful of sliced scallions, a pinch of salt and a little sesame oil, and fry thin rounds in a hot, well-oiled pan until crisp and golden on both sides. Serve with soy sauce and rice vinegar for dipping.

12. Crumpets

Discard plus baking soda and salt make quick crumpets full of holes. Stir about ½ teaspoon baking soda and a pinch each of salt and sugar into 250 g of discard, then cook spoonfuls in greased rings in a low skillet until the tops are set and riddled with holes. Toast and butter generously.

13. Cookies and granola

King Arthur Baking lists cookies and granola among good uses for discard. In cookies, it gives a chewier texture and a little tang; in granola, a spoonful mixed into the wet ingredients helps the oats clump.

14. Share it, or start a new starter

Discard is a living culture. Fed a few times, it becomes a new starter you can give to a friend. King Arthur also suggests it as a way to start new cultures for others.

What if you really can’t use it?

Do not pour thick discard straight down the sink; it can set like glue. King Arthur suggests spreading it on parchment to dry before throwing it away, or composting it. As a last resort, thin it well with water first.

Keep going

If you are making so much discard you can’t keep up, try a smaller feeding (for example, 20 g each of starter, flour and water) or keep your starter in the fridge and feed it weekly. Our guide to feeding a sourdough starter explains both. New to all this? Start with sourdough for beginners.

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