60+ Zero Waste Sourdough Starter Discard Recipes (2024)

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Save this post for over 60 sourdough starter discard recipes to use up all your leftover sourdough baking ‘waste’! Never throw out your precious sourdough discard again!

Searching for new sourdough starter discard recipes to use up leftover starter? You’ve made it to the right page!

We have a complete list of everything from savory (pretzels and pizza crust) to sweet (cinnamon rolls and crumb cake), and everything in between.

Did you know leftover sourdough starter discard can also be used as thickening agents for sauces and soups? You can find more similar creative tips later in the post.

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Six reasons you should never throw away sourdough starter discard!

60+ Zero Waste Sourdough Starter Discard Recipes (1)

Sourdough baking can unfortunately create a lot of waste. Feeding sourdough starter requires discarding most of the starter and then ‘re-feeding’ it with more flour and water. Re-feeding encourages more yeast and healthy bacteria growth, so that the starter expands in preparation for baking.

It’s especially wasteful when you’re building sourdough starter from scratch, which could mean weeks of feeding and discarding.

The only problem: heaps of leftover sourdough discard! And if you bake often, that’s a lot of waste! It may seem inconvenient or too time consuming to save the discard, but it’s worth it.

Here are six reasons you should NEVER throw away sourdough starter discard:

  1. Save more food waste from the landfill by reusing your sourdough discard. Nearly 40% of the nation’s food supply already goes to landfills. More food in landfills = more harmful greenhouse gases emitted.
  2. It saves money! Flour is a hot commodity these days! Sourdough discard helps extend your flour supply. Use less flour and oil when using discard in recipes.
  3. Sourdough discard contains vitamins, nutrients and probiotics that are beneficial for gut health and digestion.
  4. Use leftover sourdough starter discard in one of these 100+ recipes! It’s the ultimate food waste hack!
  5. You don’t have to use it immediately. Discard can be stored in the fridge or freezer for later use.
  6. As a last resort, compost it! The extra bacteria can help speed up the decomposition process in compost bins.

How to properly store sourdough starter discard for later use (in recipes)

60+ Zero Waste Sourdough Starter Discard Recipes (2)

Luckily, discard doesn’t need to be used right away. Plus, it can take several rounds of feeding and discarding to get enough to use in other recipes. Most recipes use approximately one cup at at time.

Save unfed sourdough starter discard for later with one of these methods:

Refrigerator

Sourdough starter can last a surprisingly long time stored in the fridge. We’ve don’t bake terribly often, and have left our starter in the fridge for up to a month before starting the refeeding process. However, leftover and refrigerated unfed sourdough starter discard should be used up within about one week.

Tips for Leftover Sourdough Discard Fridge Storage

  • Store up to 2 weeks in airtight container.
  • Don’t use if moldy or a pink/orange discoloration of hooch appears (this means bad bacteria has taken over).
  • No need to refeed before using in other recipes.

If hooch (the liquid that collects on the starter’s surface after several days or weeks of no refeeding) develops on the surface of the discard, you know your discard is aging.

It may still be okay to use, but the flavor can become altered. Recipes made with older discard will have a noticeably tangy or sour taste.

How to Know When Refrigerated Sourdough Discard is Past Its Prime

Sourdough starter or hooch that develops fuzzy mold or pinkish/orange colored liquid or streaks should be thrown out. According to the King Arthur baking website, this is a sure sign that bad bacteria has overtaken the healthy bacteria, making it unsafe to consume.

Freezer

Sourdough discard that you don’t intend to use within a week should be stored in the freezer. Frozen discard can last in the freezer for one year.

Tips for Storing Leftover Sourdough Discard in the Freezer

  • Portion out discard into one cup servings and store in a freezer safe container OR freeze an entire batch in an air-tight container.
  • Store frozen leftover discard up to a year.
  • When ready to use, simply remove from the freezer and allow to thaw for a few days in the fridge.
  • No need to refeed! Just add it as directed to one of these 100+ recipes!

There’s some debate on whether freezing kills off all the beneficial bacteria that yeast feeds on, or if it just allows them to hibernate. Either way, if you’re just using leftover discard in one of these recipes, freezing it is perfectly fine.

If you attempt to revive the discard for sourdough bread baking, you may run into some issues.

Pantry

Lastly, discard may be dehydrated for long term pantry storage. Dried sourdough starter discard can be revived for bread baking or recipe use later. Additionally, it can be ground up and used as batter or bread crumb coating for certain recipes.

Tips for Dehydrating Sourdough Discard for Pantry Storage

  • Line a baking sheet with parchment paper. Spread recently discarded sourdough starter thinly onto parchment.
  • Allow the starter to dry out completely until brittle. This may take 24-72 hours depending on location.
  • Break dried discard into pieces and store in an air-tight container in the pantry for extended storage.
  • Process into a crumb mixture for use as a breading or crunchy topping, or revive it for bread baking.

Unconventional Ways to Use Sourdough Starter Discard (no recipe needed)

There are tons of recipes for leftover sourdough starter discard. As an alternative, here a few creative ways to use up all that discard (no recipe needed).

  • batter for frying veggies or fish (onion rings, anyone?)
  • sauce thickener (works with cheese, gravy, or plain white/Bechemel sauces)
  • soup thickener (instead of flour or cornstarch)
  • crunchy topping for salads, stir fry, or desserts (dehydrated sourdough starter)

60+ Zero Waste Recipes for Sourdough Starter Discard

The options are endless when it comes to cooking and baking with sourdough starter discard. Reference this of extensive list of over 60 recipes to reduce your sourdough baking waste!

Are you gluten sensitive? Check out this section of gluten free sourdough starter discard recipes.

Sweet Sourdough Starter Discard Recipes

  • 60+ Zero Waste Sourdough Starter Discard Recipes (3)
  • 60+ Zero Waste Sourdough Starter Discard Recipes (4)
  • 60+ Zero Waste Sourdough Starter Discard Recipes (5)

There’s no shortage of sweet breakfast and dessert recipes using sourdough starter discard.

Breakfast/Brunch

Desserts

Savory Sourdough Starter Discard Recipes

  • 60+ Zero Waste Sourdough Starter Discard Recipes (6)
  • 60+ Zero Waste Sourdough Starter Discard Recipes (7)
  • 60+ Zero Waste Sourdough Starter Discard Recipes (8)

Bread Variations

Crackers

Gluten Free Sourdough Starter Discard Recipes

Finally, one of my all time personal favorites from the No Waste Nutrition recipe archives! Spicy sourdough discard cheese crackers! See the full recipe below.

Print

Seriously Addicting Spicy Sourdough Discard Cheese Crackers

60+ Zero Waste Sourdough Starter Discard Recipes (9)

Print Recipe

Easy to throw together, but so hard to resist! These spicy, cheesy sourdough starter discard crackers are perfect for a snacking, dipping, or on a charcuterie board!

  • Author: Erin Hendrickson, RDN
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: about 150 1″x1″ crackers 1x
  • Category: Sourdough Discard Recipes

Ingredients

Scale

1 cup all purpose or bread flour

1 cup unfed sourdough starter discard

1/4 cup melted, unsalted butter

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1/4 cup Texas Pete hot sauce (optional)

Instructions

1. Mix flour, sourdough starter, cheese, melted butter, and hot sauce together.

2. Form into a smooth, cohesive ball of dough.

3. Split dough in half and shape into two rectangular pieces. Refrigerate for about 30 minutes to allow dough to harden.

4. Heat oven to 350 degrees F.

5. Roll out each section of dough on a floured surface or parchment paper to about 1/16″ inches thick.

6. Transfer dough to a lightly oiled baking sheet. Cut sourdough crackers into equal portions using a pizza cutter.

7. Prick each square with a fork.

8. Bake for about 25 minutes until golden brown. Turn baking dish halfway to ensure all sides bake evenly.

9. Let cool before munching or transferring to an airtight container.

Notes

  • Two baking sheets are recommended to bake both sections of dough at once.
  • Crackers may be baked directly on baking sheet, on parchment paper, or silicone baking mat.
  • Store in an airtight container in the pantry for up to a week or 3 months in the freezer.

Nutrition

  • Serving Size: about 10 crackers
  • Calories: 200
  • Sugar: 0
  • Sodium: 220 mg
  • Fat: 3 grams
  • Carbohydrates: 22 grams

Keywords: Sourdough Discard Cheese Crackers

  • 60+ Zero Waste Sourdough Starter Discard Recipes (10)
  • 60+ Zero Waste Sourdough Starter Discard Recipes (11)
60+ Zero Waste Sourdough Starter Discard Recipes (2024)

FAQs

Do you discard every time you feed sourdough starter? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

What is the difference between sourdough starter and discard? ›

Active starter and discard both come from the same sourdough starter. However, they are in different phases. Active starter has been fed flour and water within the last 12 hours or so and is growing until it hits its peak. Once it begins to fall it is considered discard.

How much sourdough discard to use? ›

Weigh out how much discard you want to add to the recipe (no more than 200g). Divide the weight into 2. Subtract this amount of flour and water (or other liquid) from the recipe. Add the sourdough discard in place of these amounts of flour and water.

How to get rid of a lot of sourdough discards? ›

Crackers are such a wonderful way to empty your sourdough discard jar. Most cracker recipes will use at least 200g of sourdough discard and can be made well in advance. I love making different types of sourdough crackers to suit different charcuterie boards and cheese platters - or just as a delicious snack!

Can I feed my sourdough starter without discarding some? ›

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).

What happens if you forgot to discard half of your sourdough starter? ›

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.

How do I know if my sourdough discard is good? ›

While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.

Is sourdough starter discard healthy? ›

What I ended up discovering was a plethora of amazing recipes that were made even better by using discarded sourdough starter. The best part about using leftover sourdough discard in your baking and cooking? You get the added benefit of fermented grains – making it easier to digest and better absorbed by the body.

Does sourdough discard have to be active? ›

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.

When should you throw out a sourdough discard? ›

It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.

Can I leave sourdough discard out overnight? ›

Store your discard in a jar in the refrigerator where it will continue to ferment, albeit very slowly, whereas at room temperature, it will ferment quickly and you will soon have very ripe discard on your hands that won't be useful for much of anything. You can also store your discard in the freezer.

Can I bake sourdough discard by itself? ›

You can store sourdough discard in a separate container, then bake with it when you want — for instance, maybe you fed your starter on Tuesday, leaving you with discard that you want to use to bake pancakes on Saturday.

What to do with a small amount of sourdough discard? ›

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.

Can I keep adding sourdough discard to the same jar? ›

Yes. Discard is simply extra unfed starter.

Do you have to discard sourdough every time you feed? ›

If you are keeping your sourdough starter on the counter, you could leave it for a few hours and then you'd need to feed it again ready to make your next batch. Whether you use your starter in your bread making or you discard your starter in other ways - you MUST discard to keep your starter healthy and thriving.

Do I leave my sourdough starter out after I feed it? ›

Sourdough starter can be stored at room temperature or in the fridge. If you're feeding and making bread with your starter regularly (once a week or so) you can leave it out at room temperature.

What to do after feeding sourdough starter? ›

After you feed it, let your starter rise, pull from it at its peak and mix your dough for baking. And then when you're done pulling from it for baking, take it back in the fridge. and save yourself a lot of time and a lot of flour. and let your sourdough starter live in the fridge.

Do you have to feed sourdough starter at the same time every day? ›

A starter stored in the fridge will only require feeding once a week to maintain it. If you use your sourdough starter every day, keep it at room temperature. Follow the feeding instructions above and then leave it at room temperature. You will need to 'feed' it every day (at the same time, if possible).

References

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