Sourdough Discard 101 (2024)

FAQs

How much of my sourdough starter should I discard? ›

As long as it's not growing mold or bad bacteria, it's safe to use. It won't give you any rise, but it will add flavor! Remember: Sourdough starter and sourdough discard are pretty resilient!

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

You should toss the sourdough discard from your starter for at least the first 7 days. In this early period, the discard will contain bad bacteria which can potentially be unsafe for you to consume. After about 7 days, your starter should have started to rise and bubble.

Room Temperature:

The yeast and bacteria in sourdough discard work very quickly at room temperature, so I would only keep discard at room temperature IF you're planning on using it within 1-2 days.

On the other hand, sourdough discard refers to the portion of the starter that is removed and discarded before feeding the remaining starter during regular maintenance. It contains some of the fermented mixture but may not be as active as a fully refreshed starter.

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).

Generally a starter can stay at room temperature without feeding for a maximum of 3 days. After that you will need to give the starter few feedings before you can use it again. This is because it will become less strong and it will need time and food to become strong again.

How long can you keep sourdough discard before it goes bad? ›

How do I store sourdough discard? You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in.

15. What if I miss feeding my sourdough starter? If you miss one of your starter feedings, it'll be just fine.

Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

The longer it sits in the fridge, the more fermented it will get. This can result in a flavor that is very strong and acidic. As long as the discard does not grow mold on it, you can use it, however I prefer to bake with a younger discard in most of my recipes.

Dividing your sourdough starter to share with friends is really easy. You just take out 20g and place into a clean jar with 20g of flour and 20g of water. What is this? You don't need to share a huge amount of starter, this will give them 60g of starter to work with, which is plenty!

As you can see (or smell!), a sourdough starter should have a sour, tangy, and yeasty aroma, with subtle undertones depending on the type of flour used. However, offensive or foul odours such as rancid, putrid, or mouldy smells are signs that something has gone wrong with the starter.

A clear liquid on top of a starter that has vigorously risen and fallen and was covered with bubbles (which have subsided) is hooch. If you see hooch on your starter, discard and refeed. A clear liquid on top of a starter that has not vigorously risen and fallen is water separation.

To keep a smaller starter, you will save just 20 grams (about 1 heaping tablespoon) of active starter, feeding it with 20 grams of water and 20 grams of flour. This will yield 60 grams of starter which is just enough to maintain.