How do you use sourdough discard? (7 uses and video)

Sourdough starter discard is the stage of sourdough starter after the starter has been refreshed (process of discarding and feeding) and was an active starter for several hours. Once the wild yeast and lactic acid bacteria have digested all the “food” in the starter: the simple carbohydrates from the flour, the gluten connections that hold in those lovely bubbles of carbon dioxide grow weak so the starter collapses lower and lower with every hour. And some microorganisms grow weaker and some die in this process as the food runs out.

This leaves a flat sourdough starter with little to no bubbles, a stronger sour smell, and microorganisms in desperate need of care.

At this stage, the yeast is not in a stage where it can do a good job rising bread unless a specialized bread recipe is used like my No Knead Sourdough recipe. So a small portion, about a tablespoon, is put into a fresh jar and fed to revitalize the starter to make it become active again. The rest of the sourdough starter is known as discard because it’s what can be tossed or set aside since the small portion we carried over will continue the life of our sourdough starter.

Note: Another way to get rid of the bulk of sourdough discard is to pour out about 90% of the old sourdough into a collection jar (I usually have one or two in my fridge) then feed the small portion left in the jar. There’s room in sourdough baking for a wide variety of methods as long as you have down the basic principles of refreshing your sourdough starter: discarding and feeding. To learn more about this, check out my post What is a Sourdough Starter?

Check out this other post and video on What is sourdough discard?

Do I have to save it?

For new sourdough bakers, please don’t feel pressured to save sourdough discard. No matter what the online commentators have to say.

If you feel any guilt discarding, think of it this way: do you feel guilty for “wasting” pet food that your pet eats and turns into waste? No! Of course not.

When we feed a sourdough starter, the microorganisms metabolize the “food” and create their own waste byproducts. Thankfully, this waste has use.

Hopefully you didn’t lose your appetite with that analogy, but I want you to have the freedom to continue your sourdough learning journey without feeling overwhelmed by too much discard.

How much discard should I save?

I usually only have two to three pint size jars of sourdough discard in my fridge. I recommend using it within 4 weeks, but mine doesn’t last that long as I’m constantly using it and replenishing.

If you are collecting more than one to two pint size jars (especially if your household is three people or less), you may want to reevaluate your sourdough starter method.

There are so many methods that work for different sourdough bakers and households. I recommend a two jar method like what I use and describe here.

If you want to have the most minimal discard waste and make everyday sourdough breads, I recommend my Once-a-Week-No-Knead-Sourdough method.

How to Use Discard:

Sourdough discard recipe: Find mine here: Living Bread Baker Sourdough Discard Recipes. Or search sourdough discard on pinterest and you will find lots of ideas to try.
- Note: If you are sensitive to gluten, make sure that the recipe includes time for the dough to sit and ferment for a few hours (overnight is even better) so that the proteins are broken down and more digestible.
Dairy substitute in recipes: It works really well in place of milk or buttermilk in recipes.
Emergency backup: Use it for emergency backup to make a new batch of fresh starter by adding a tablespoon to a jar and refreshing it. Or share some with a friend and feed it in the same way.
Break down grains: Add a teaspoon to a tablespoon to your pot of overnight oats (mixture of water and rolled oats) to help make the oats more digestible.
Sourdough roux: When making a roux (base for most sauces and soups), try using discard and butter instead of white flour and butter. The flavor will be stronger than flour but can be a good substitute.
Immediate uses: I have seen some bakers spread it on a parchment paper or in a skillet, sprinkle it with salt and cook it into pizza crusts and crackers. Personally, I wasn’t impressed with the flavor when I have tried these experiments.
My no knead method: Try How to Make No Knead Sourdough, The Easy Way

If you are wondering how to save it, see this post: How do you save sourdough discard?

Can you use sourdough discard to make bread?

In the video I mentioned that you can’t make bread with discard, which is only partially true. If you tried following a typical sourdough bread recipe that calls for an active starter you will be disappointed with the results.

However, there are some great recipes that use a sourdough starter at this stage that I call discard (some call it overripe or unfed sourdough starter) to make sourdough bread.

Usually those recipes use a smaller ratio or percentage of the sourdough starter discard in the dough mix as well as a much longer fermentation timeline. Use my How to Make No Knead Sourdough, The Easy Way recipe that uses discard instead of an active starter.

Check out more posts on sourdough discard:

What is sourdough discard?

How do you save sourdough discard?

Why keep sourdough discard?

Is my sourdough starter dead?

My top sourdough discard recipes:

Need more sourdough help?

Don’t let sourdough overwhelm you—get the guidance you need to bake with confidence! Whether you’re a complete beginner or looking to simplify your routine, I’ve got you covered.

Just starting out? Download my free Quick Start Sourdough Guide to master the key terms and understand the basics of maintaining your starter and using sourdough discard.
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Short on time? The Once-a-Week No Knead Sourdough online course is designed for busy bakers and overwhelmed sourdough beginners! Make one batch of dough to create bread, pizza, bagels, and more throughout the week, without the hassle of daily baking.
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Thousands of bakers have already transformed their sourdough skills with my tutorials and resources. I’d love to help you make amazing sourdough (without the stress)!