Sourdough Discard Recipes
One recurring theme here at Real and Rustic is making the most of what we have, especially in the kitchen. If you bake sourdough, you know the last thing we want to do is waste any of that precious starter when it’s time to refresh and feed it. That’s where these amazing Sourdough Discard Recipes come in! They’re quick, easy, and (in my opinion) fun to make. Plus, you get the added bonus of using fermented grains. So if you’re looking for an excuse to whip up some banana bread or brownies, consider this your sign!
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How to get started baking with sourdough
This is a loaded question (and I have an entire guide on how to start baking with sourdough that you can check out here.) But my best advice is to start with easy recipes like this sourdough focaccia, and then once you are comfortable with that, move on to other recipes like this artisan sourdough boule.
While you’re learning more technical recipes, keeping your starter healthy is vital. In fact, only a strong starter will be able to do things like sandwich breads and boules. Why you are strengthening your starter and maintaining it, it is important to have an arsenal of discard recipes you can use. This prevents having to just dump sourdough starter when its time to refresh and feed it.
No waste sourdough starter
Sourdough has long been shared among friends and family, which is why it was sometimes called “friendship bread.” Instead of discarding excess starter, bakers would pass it along to others, helping them begin their own sourdough journey. I highly encourage you to do the same!
That said, you’ll likely have more starter than people who want it. That’s where discard recipes come in, they’re a great way to use up the extra without waste.
Personally, I store my sourdough starter in the fridge when I’m not actively baking. Keeping it chilled slows down fermentation, meaning it doesn’t need daily feedings like a room-temperature starter does. Instead, I feed it about once a week to keep it healthy. When I’m ready to bake, I take it out, feed it, and let it come back to life before using it in a recipe.
If you’re a frequent baker, you might prefer keeping your starter at room temperature and feeding it daily. But if you’re like me and don’t bake sourdough bread daily, refrigerating your starter is an easy way to maintain it without the constant upkeep. Plus, it means less flour waste, win-win!
Sourdough Discard Recipes
Sourdough starter vs sourdough discard
If you’re new to sourdough baking, you’ve probably seen both sourdough starter and sourdough discard mentioned in recipes and might be wondering what the difference is.
Sourdough starter is 100% hydrated, bubbly starter that is at it’s peak. Some bakers use the starter right before it peaks. I am more of a laid-back sourdough baker and as long as my starter has a pleasant smell and it super bubbly, I will use it!
Discard is unfed, or overripened started that cannot be used in traditional recipes that call for 100% fed starter because the wild yeast are hungry and not strong. Discard is what happens to the starter once it’s reached it peak and is no longer active and bubbly. Very hungry started might have an off smell like nail polish, or have a greyish liquid on top called “hooch.” These are signs of a starter that needs some attention, but do not throw it out if you see those, just feed it 🙂
My favorite sourdough essentials
If you’re diving into sourdough baking, having the right tools can make all the difference. These are the essentials I use in my own kitchen to keep things simple and efficient:
Kitchen Scale
A kitchen scale is absolutely essential for sourdough baking. Unlike measuring cups, which can be inconsistent, a scale ensures precise measurements for flour, water, and starter. This is key for getting consistent results every time. It also makes scaling up or down recipes so much easier. If you’re serious about sourdough, ditch the measuring cups and weigh everything instead!
Weck Jar
I keep my sourdough starter in a Weck jar because it’s easy to clean, doesn’t trap odors, and allows the starter to breathe without being exposed to too much air. The wide mouth makes feeding and stirring a breeze, plus the glass lets me keep an eye on those happy fermentation bubbles.
Spurtle Spatula
This might seem like a small thing, but trust me, a spurtle spatula is a sourdough baker’s best friend. It’s perfect for stirring your starter, scraping down the sides of the jar, and making sure no precious discard goes to waste.
Dutch Oven
A Dutch oven is my go-to for baking sourdough bread because it traps steam, creating that beautiful crispy crust we all love. The thick walls retain heat evenly, giving the bread a steady rise and a perfectly golden exterior. If you want bakery-quality bread at home, this is a must!
Bread Lame
A bread lame (a fancy name for a razor blade on a stick) is what gives sourdough loaves those beautiful scoring patterns. But it’s not just for looks, scoring helps control how the bread expands in the oven, preventing blowouts and guiding the rise for that perfect artisan-style loaf.
Dough Scraper
I use my dough scraper constantly. My scaper helps lift and fold dough without tearing, scrape flour off the counter, and divide dough evenly. If you’ve ever tried moving sticky sourdough dough with just your hands, you’ll quickly understand why this tool is essential.
