If you’ve ever heard of sourdough, you may have wondered, what is sourdough discard and why is it removed before feeding? This guide will explain all you need to know about sourdough discard. Instead of simply throwing discard away, you can use it, freeze, or dehydrate your discard for future use. Learning what to do with discarded sourdough starter allows you to cut down on food waste while experimenting with new and delicious recipes.
Sourdough discard is the portion of unfed starter that gets removed to maintain the health and balance of an active sourdough culture. While it may seem like waste; this tangy, fermented ingredient is actually incredibly versatile and can be used in a variety of recipes.
If you’re wondering what to do with sourdough discard, the good news is that you don’t have to throw it away! Even though discarded sourdough starter isn’t strong enough to make bread rise on its own, it’s still packed with flavor, natural acidity, and beneficial fermentation properties, making it an excellent ingredient for a variety of baked goods.
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What is an Active Sourdough Starter?
An active sourdough starter is a naturally fermented mixture of flour and water. It also contains live wild yeast and beneficial bacteria. When properly maintained, it becomes a powerful leavening agent that helps bread rise without the need for commercial yeast.
A sourdough starter is considered active when it is bubbly, doubles in size after feeding, and has a mild tangy aroma. The yeast and bacteria within the starter consume the flour’s natural sugars. This produces carbon dioxide gas, which creates the airy structure of a crusty sourdough bread.
To keep a sourdough starter active, it must be fed regularly with fresh flour and water. Typically, it is fed every 12 to 24 hours at room temperature or once a week if stored in the refrigerator. An active starter is essential for making sourdough bread, sandwich bread, and other naturally leavened baked goods. If a starter is sluggish or not rising properly, it may need more frequent feedings.
Having problems with your starter? We have some tips and guidelines for you! Check our post here: How to Fix Common Sourdough Starter Issues
Difference Between Active Sourdough Starter and Discard Sourdough Starter
While both active sourdough starter and sourdough discard come from the same fermented flour and water mixture, they serve different purposes in baking. Here’s how they compare:
Active Sourdough Starter
- Contains live, active wild yeast that can make dough rise naturally.
- Bubbly, doubled in size, and ready for baking after being fed.
- Used for making sourdough bread loaf, bagels, sandwich bread, and other yeast-leavened baked goods.
- Needs regular feedings to stay healthy and active.
Sourdough Discard
- The portion of starter that is removed before feeding to maintain the right portions of flour and water.
- Weaker yeast activity, meaning while it still contains live cultures, it cannot leaven bread on its own.
- Used in quick breads, pancakes, waffles, muffins, crackers, and biscuits, where additional leavening (like baking powder or baking soda) is used or unnecessary.
- Can be stored in the fridge or freezer for future use.
The key difference between an active sourdough starter and sourdough discard is their yeast activity and usage in baking.
Why Do You Have to Discard Sourdough Starter?
- We remove a portion of the starter with each feeding because if we keep adding equal parts of water and flour, without removing any, it gets to be an unmanageable portion of starter. Eventually, the quantities of flour needed to “feed” a large starter would result it a lot of wasted flour.
- Maintains a healthy starter: Removing a portion before feeding ensures that your starter stays balanced and active, without becoming overly acidic.
- Controls flavor & fermentation: Discarding helps regulate the fermentation process, keeping your starter from becoming too sour or sluggish.
If you prefer zero-waste baking, don’t worry! There are plenty of ways to use sourdough discard instead of throwing it away.
🎯 TFN Pro Tip
Maximize Flavor with Aged Discard – The longer sourdough discard sits in the fridge, the tangier it becomes! If you love a strong sourdough flavor, use older discard in recipes to enhance the depth of flavor. For milder baked goods, use freshly discarded starter for a more subtle tang.
How Much Starter to Discard?
The amount of starter you discard depends on the size of your starter and how often you feed it. A general rule of thumb is to discard about half of your starter before feeding. This helps to maintain a manageable size and proper balance of yeast and bacteria.
- For daily feedings: If you keep a small starter (around 100g total), discard 50g and feed it with equal parts flour and water.
- For larger starters: If you maintain a larger batch (200g+), discard about half to two-thirds before feeding.
- For weekly feedings: If your starter is stored in the fridge and only fed once a week, discard about half before refreshing it with fresh flour and water.
How to Store Sourdough Discard
One of the most common questions among sourdough bakers is what to do with sourdough discard when they’re not ready to use it right away. The good news is that you don’t have to throw it out! Proper storage allows you to collect and save your discard for future recipes, reducing waste while keeping it fresh. Let’s review the different ways you can store your starter!
Can You Freeze Sourdough Discard?
If you have more sourdough discard than you can use immediately, freezing is an excellent way to preserve it for later. For longer storage, freeze sourdough discard in small portions. Use ice cube trays, freezer bags, or airtight containers to portion it out before freezing. This allows you to thaw only what you need without defrosting the entire batch. Frozen discard lasts 3-6 months and works great in pancakes, waffles, biscuits, and more.
How Do I Store in the Refrigerator?
If you plan to use your discard within 1-2 weeks, store it in a sealed jar or airtight container in the fridge. Over time, liquid (called “hooch”) may form on top, which is completely normal—just stir it back in before using.
Want to know more about proper storage? Check out our guidelines on how to store sourdough starter!
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What is Dehydrated Sourdough Starter?
Dehydrated sourdough starter is a dried version of an active sourdough starter, preserved for long-term storage or easy sharing. By removing all moisture, the beneficial wild yeast and bacteria become dormant, allowing the starter to be stored indefinitely without the need for regular feedings. When ready to use, it can be rehydrated and activated to resume fermentation and be used for baking sourdough bread. This is another great option for long-term storage.
Many bakers choose to dehydrate sourdough starter as a backup in case their active starter spoils, gets neglected, or is accidentally discarded. It’s also a great way to share starter with friends or transport it without worrying about frequent feeding.
How to Dehydrate Sourdough Starter
- Feed your starter: Ensure your starter is active and bubbly before dehydrating for best results.
- Spread it thinly: Use parchment paper or a silicone baking mat and spread a thin layer of starter with a spatula.
- Let it dry completely: Allow it to air dry at room temperature for 12-24 hours or use an oven set at the lowest temperature (around 95-100°F) for faster drying.
- Break it into pieces: Once fully dried and brittle, break it into small flakes or grind it into powder.
- Store in an airtight container: Keep it in a sealed jar, vacuum-sealed bag, or airtight container in a cool, dry place.
How to Reactivate Dehydrated Sourdough Starter
- Mix with water: Combine 1 tablespoon of dried starter with 2 tablespoons of warm water and let it sit until dissolved (about 2-4 hours).
- Feed with flour: Stir in 2 tablespoons of flour and water, then let it sit at room temperature for 12 hours.
- Continue feeding: Repeat the feeding process every 12 hours until it becomes bubbly and active again, usually within 3-5 days.
What Can You Do with Sourdough Discard?
Instead of throwing it away, use your sourdough discard in a variety of baked goods and cooking recipes! It adds depth of flavor, moisture, and a mild sour flavor to many dishes. You can also use discard to enhance batter for fried foods, as a thickener for soups, or even in pet treats! Here’s our favorite sourdough discard recipes:
Does Sourdough Discard Go Bad?
Yes, sourdough discard can spoil if not stored properly. Signs that your discard has gone bad include:
- Mold growth: Any visible mold means it’s time to throw it away.
- Off smell: A rotten, musty, or overly sharp smell is a sign of spoilage.
- Pink or orange tint: This indicates bacterial contamination.
If stored correctly, discard will last 1-2 weeks in the fridge without feeding and up to 6 months in the freezer.
🎯 TFN Pro Tip
Use Discard as a Natural Thickener – Wondering what to do with sourdough discard beyond baking? Try using it as a natural thickener for soups, stews, and even batter coatings for fried foods. Its fermented properties add a touch of tang while improving texture in savory dishes!
FAQs About Sourdough Discard
Not for breads that requite a rise, discard doesn’t have enough yeast activity to rise bread, but it works great in quick breads, crackers, and pancakes.
If you skip discarding, your starter will grow too large, weaken, and become overly acidic, making it less effective for baking.
No, you can use it straight from the fridge in most recipes.
Yes! If your discard is still active, you can feed it over several days to create a new sourdough starter.
Absolutely! Discard can be composted, making it a great option for zero-waste baking.
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