How to Use Sourdough Discard in Any Recipe

If you're like me, you probably have "what to do with sourdough discard" in your search history, and an overflowing jar in your refrigerator. Discard recipes are great, but did you know you can incorporate your sourdough discard into your favorite recipe?

It's so easy!

How it Works

To add discard to our recipe, we will simply remove a portion of the flour and water from the recipe and replace it with the sourdough discard. This will keep the recipe's original proportions intact. 

Most bakers keep their sourdough starter at 100% hydration. This just means when you are feeding, you use an equal proportion of water and flour (measuring by weight). For example, if you feed your sourdough starter a 1:1:1 or 1:3:3 ratio. 

How Much to Use

The sourdough discard adds an extra complexity of flavor to your baked goods. I recommend starting with 100g (about 1 cup) of discard to start. You can increase the amount for more flavor if you wish, and the recipe adapts well.

How to Do It

Simply decide how much starter you will use, divide it by two, and subtract this amount from the flour and water in your original recipe. 

Let's take this basic sandwich bread recipe:
450g bread flour
240ml warm water
60ml warm milk
7g active dry yeast
20g sugar
56g softened butter
10g salt

If we want to use 100g of sourdough discard in it, we will divide 100 by 2 = 50g.

We will then remove 50g of the bread flour, and 50g of the water from the recipe and replace it with the discard (100g total).

This method works for nearly all baked goods from cookies to banana breads to waffles and cakes. Just ensure you always have a Leavening agent such as yeast, baking soda, or baking powder if you expect a rise.

Notes/FAQ:

Can I use sourdough discard straight out of the refrigerator?
Room temperature discard works best, especially when using active yeast. Cold discard can be used for waffles or pancakes.

How soon after making a starter can I use my sourdough discard?
When making a sourdough starter from scratch, you need to wait until it is fully established and the yeast and bacteria populations are balanced before it is safe to bake with. This typically takes several weeks. All discard during this time will need to be disposed of.
Our Yeast Coast Sourdough Superstarter is a mature dehydrated culture. One of the benefits is there is no waiting period: you can use all your sourdough discard for baking immediately, with no waste.

What if I feed my starter a different ratio?
I used 100% hydration in the example above, just for simplicity. You can use this method for any hydration level with a little quick math. For example if you feed your starter stiffer, at a 1:3:2 ratio, this is approximately 67% hydration. In your recipe, you would replace 67g of flour and 33g of water from your recipe with 100g of sourdough discard.

Can this method be used for active starter?
Yes, active sourdough starter can be incorporated into any sourdough discard recipe. The texture may be a little more airy. 

How should I store my sourdough discard?
Keep it in a sealed jar in your refrigerator. Check it for mold or foul odors before using.