21 Amazing Sourdough Discard Recipes (2024)

FAQs

Does sourdough discard still have health benefits? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

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. If you stir it in, the flavor will become more sour.

Many no-wait recipes that call for discard will have no problem at all using a starter straight from the fridge. But for other recipes, like bread, for best results I suggest taking it out of the fridge, feeding it, and allowing it to be nice and active before using it.

The fermentation process alters the enzymes in the wheat and pre-digests the flour by consuming its sugar. This means that the food is partially digested before it arrives. Ultimately improving the digestion time and effectiveness. Also, even though sourdough isn't gluten-free, it is lower in gluten.

Can you eat sourdough bread every day? It's good news for sourdough super-fans. 'Sourdough is rich in carbohydrates which should make up around 50% of our energy intake every day, so there's no problem with eating sourdough daily,' says Tilt, who adds; 'it's delicious and I often do! '

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

In some cases, a type of bacteria may be present in your starter – it naturally produces acetone. Acetone is a natural byproduct of fermentation. It's root cause is often difficult to pinpoint and it can come and go over time. In general, if you keep your starter “healthy” the acetone odor will dissipate.

Can I leave sourdough discard out overnight? ›

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

How long can sourdough discard be stored? Best practice is to use the discard within 3-4 weeks, but if left longer it is okay. It just becomes more broken down and sour over time.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

Eating sourdough bread can help to improve the diversity of gut bacteria, which can lead to improved immune function.

The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

As long as your sourdough discard isn't growing mold or bad bacteria, you can take a small portion out and feed it several days in a row to get it back to being a bubbly, strong, active sourdough starter.